We are having a chili contest at work I would like to know your BEST EVER chili recipe.?

Question

Or and idea on where to find great recipe's. I have looked at verybestbaking.com and have found a couple of good ones.

Answer 1

TEXAS CHILI

2 lb very lean ground beef or diced chuck steak
7 T chili powder
1 T ground cumin
2 t paprika
1 onion, finely chopped
2 t salt
1 1/2 t cayenne pepper
2 T masa
1 8oz. can tomato sauce
1 15oz. can red beans (optional)
1 15oz. can tomatoes(whole or diced, drained) optional

Brown ground beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne pepper and masa. Simmer 30 min. Add as much pepper as desired. Mix masa and 1/4 c warm water. Add to chili and stir well. Add Tomatoes or beans if desired. Simmer 20 min.
Of course, feel free to add more or less pepper. I usually serve it over rice or with tortilla chips, sometimes both. Enjoy ;)

EASY ONE-POT CHILI

1 1/2 lbs. ground beef
1 large onion, chopped
1 can tomato juice (NOT V-8)
1 large can diced tomatoes
3 cans dark red kidney beans
chili powder
salt and pepper

Brown ground beef with salt and pepper and chopped onion; drain. Add tomato juice, tomatoes (go ahead and throw in the juice from these cans, too) and beans, with liquid. bring to simmer, then add chili powder until it turns a rich, reddish-brown color. Allow to simmer for a while longer, then taste. If it doesn't have enough kick for you, add more chili powder, or use what I use; A few splashes of habenero sauce. If all you can taste is the tomatoes, add a little more salt, or a few pinches of table sugar.
I hope you enjoy and have fun...

Answer 2

Bob's soon to be World Famous Chili
1 large onion chopped
4 or 5 cloves garlic
2 large jars chunky salsa (mild) Dominick’s brand
3 Heaping tablespoons chili powder
1 Tablespoon Hershey's Cocoa powder
1 Teaspoon Cinnamon
2 Chopped Chapolte peppers. I buy the caned ones
in "adobo sauce" and freeze what is left for
the next batch.
Don’t add the sauce…watch out it is hot just like the peppers
You can add more or less Chapoltes to taste
2 pounds of meat...ground, chopped, whatever.
3 Beers
salt and pepper

Open one beer and drink

Sauté the onion and garlic in a large pot in a little olive oil.
When it is done add the Salsa and all the Spices including the peppers.

In a frying pan brown the meat, and salt and pepper to taste. When the meat is done pour off the fat and add to the pot

Add 1 Beer if it seems to dry add another.

Simmer for 1 hour or so while you finish that Beer you opened. This step may require more Beer
If you want Beans try adding several kinds like Black Beans, Pinto Beans, Kidney Beans or whatever

Answer 3

Everyone loves my homemade chili!! Take 2 lbs ground beef & brown in skillet w/ 1 sm onion chopped & chopped bell pepper. Drain & pour into stockpot. Add 1 can chili seasoned tomatoes, 1 pkg chili seasoning, 1 can kidney beans, 1/2 can beer & 1 stick butter. Bring almost to a boil, then simmer on low a few hours. Serve with crackers or cornbread.....Since it's a work contest don't worry about the beer, it will evaporate during cooking

Answer 4

There are hundreds of good recipes...but, I'll tell you what I think makes a good chili great.

It's not the spices; it's not even whether or not you add beans. It's the meat.

Get steak, and mince it yourself. Mince it very fine, using two meat cleavers.

Use fresh peppers (bell peppers, banana peppers, whatever kind of pepper you like), and cut them up fresh.

Use stewed tomatoes (Del Monte makes the best). Stewed tomatoes are full of complex flavors that will give the chili depth.

Well, those are my suggestions! Good luck!

Answer 5

"Chicken Chili Verde" - Serves 4

1 lb. ground chicken
1 cup chopped onion
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. EACH dried oregano and salt
1 (14 1/2 oz.) can chicken broth
1 cup bottled green salsa (salsa verde)
1 (19 oz.) can cannellini beans; rinsed
Shredded Monterey Jack cheese
Chopped fresh cilantro (parsley)
Sliced scallions

1) Heat 2 tsp. olive oil in large nonstick skillet; add chicken, onion and garlic. Cook over medium-high heat 5 minutes, breaking up chunks of meat with a wooden spoon, until meat is browned.
2) Add cumin, oregano, salt, chicken broth and salsa; bring to a boil. Cover; simmer 5 minutes, stirring occasionally, until vegetables are tender.
3) Stir in beans; heat through.
4) Serve with cheese, cilantro and scallions.

Answer 6

how about use
ground beef drain when browned
add green bell pepper diced
black beans or red beans in can and drain
tomato paste can try not to add to much to make soupy want it thick
garlic powder
cayenne
chili powder
2 cans of jaloupeno and diced tomatoes in a can by heinz
and paprika
add pepper salt
1 tsp of hot sauce
and cook together add diced onion
heat all together and serve with corn bread baked ontop so put chili in cassarole dish add corn bread topping and season jiffy cornbread mix with add cheddar cheese to mixture or on top of corn bread mix to melt on and add paprika to the mix and serve it up hot and spicy yum
u can put sour cream and cheese on the side for extras if they need to cool it down lol

Answer 7

INDIAN PICKLE 4 lb. green tomatoes 4 lb. ripe tomatoes, peeled 3 med. onions, peeled 3 sweet red peppers 3 green peppers, both seeded 1 lg. cucumber 7 c. chopped celery 2/3 c. salt 3 pt. vinegar 3 lbs. brown sugar 1 tsp. dry mustard 1 tsp. white pepper Coarsely chop all vegetables. Sprinkle with the salt and let stand 12 hours or overnight. Drain well, discard liquid and add remaining ingredients. In large pan, bring to boil and simmer slowly for 30 minutes, stirring occasionally. Pour into hot jars, seal, process in hot water bath 5 minutes. Makes about 6 pints. OR INDIAN PICKLES 6 cucumbers, sliced and unpeeled 1 Vidalia or Sweet onion 1 Sweet Green Pepper 3 c. white vinegar Dash of salt 1 tsp. tumeric 1 tsp. mustard seed 3 c. sugar Mix all ingredients together and then place in a glass container and let sit overnight. Place in containers the next day and refrigerate. OR INDIAN PICKLE 4 lbs. green tomatoes 4 lbs. ripe tomatoes, peeled 3 med. onions, peeled 3 sweet red peppers, seeded 3 green peppers, seeded 1 lg. cucumber 7 c. chopped celery 2/3 c. salt 3 pts. vinegar 3 lbs. brown sugar 1 tsp. dry mustard 1 tsp. white pepper Chop coarsely all the vegetables. Sprinkle with salt and let stand 12 hours or overnight. In the morning, drain well, discard liquid and add remaining ingredients. Bring to a boil and simmer slowly about 30 minutes, stirring occasionally. Pour into hot jars; adjust lids. Process in boiling water bath (212 degrees) 5 minutes. Remove jars and complete seals unless closures are self-sealing type. Makes about 6 pints. JM

Answer 8

Sorry, but that's a secret.

Answer 9

if you find one that has cocoa in it try it .....that is like the one i use at cook-offs............