Anyone care to share their chili recipes?

Answer 1

Mine's pretty easy but everyone loves it.

1 lb ground round ( or more for meatier chili)
1 sleeve chorizo
one lg can pinto beans (drained)
1 lg can Bushes hot chili beans
1 lg can tomato puree
1 lg can diced tomatoes, with juice
1 large red onion large dice
1 pkg Carol Shelby's chili mix
1 1/2 C water

Brown beef and chorizo (remove from sleeve)
and onions. Add all remaining ingreients except the masa flour from chili mix.
Simmer for 1 1/2 hour. Thicken sauce with masa flour and serve.

Answer 2

I have a delicious Chili recipe that I've been making for years. Through trial and error, I made up this recipe myself, and it only takes about an hour to cook. (Not 3 to 5 hours) Here it is:

1 to 1 1/2 lbs very lean round steak - ground up.
2 16 oz cans red kidney beans
1 large 30 oz. can whole skinned tomatoes, chopped
1 small can tomato sauce
2 medium chopped onions
1 small green pepper, chopped
3 to 4 cloves garlic, chopped
2 to 3 tablesp. chili powder
2 full teasp. Cumin
3 tablesp. flour
Salt & pepper to taste
3-4 Tablesp. olive oil

ALWAYS KEEP POT COVERED & STIR FREQUENTLY!!

In a large round heavy 4-5 qt. pot, put 3-4 tbsp. olive oil . Add ground beef & cook until browned. Then add onions, garlic, green pepper, and sprinkle flour all over top. Cook for 2 minutes. Add tomatoes, chopped up, but not too small, and 1 small can of tomatoe sauce. STIR. Cook 5 minutes. Add kidney beans, chili powder and cumin. STIR. Turn on low heat and simmer (slight bubbling) for about 40 - 45 minutes.
Then add salt & pepper to taste. Note: If chili seems VERY thick, add small bits of water, but not too much. Cook another 10 minutes. Served with curly macaroni or elbow macaroni, it is a lip-smacking Chili that everyone will love. IF YOU FIND IT
ISN'T HOT ENOUGH, YOU CAN ADD A LITTLE MORE CHILE POWDER, UNTIL THE "BITE" IS THE WAY YOU LIKE IT. You can even make this dish fast when you get unexpected guests. Actually takes about 15 minutes to prepare everything and get it into the pot, cover the pot and let it cook.

Answer 3

"Western Chili" - Serves 8 to 10

3 cups dried red beans
6 cups water
2 to 3 bay leaves
2 lbs. ground beef
1/2 lb. pork sausage meat
3 cups chopped onion
3 tsp. minced garlic
1 tbsp. chili powder
3 (8 oz.) cans tomato sauce
1 tsp. red pepper flakes
1/8 tsp. curry powder
1 tbsp. ground cumin
1 tbsp. salt
1/4 tsp. hot pepper sauce
1/8 tsp. cinnamon

Soak beans overnight. Next day, drain; place in large pot with the water and bay leaves. Cook about 45 minutes, until tender; drain.
Brown ground beef and sausage meat with onion and garlic about 10 minutes; drain. Add to beans, along with chili powder and remaining ingredients; simmer 1 hour. Discard bay leaves.


"Firehouse Chili" - 11 servings

4 lbs. ground beef
2 medium onions; chopped
1 medium green pepper; chopped
3 (28 oz.) cans stewed tomatoes; cut up
4 (16 oz.) cans kidney beans; rinsed and drained
1 (14 1/2 oz.) can beef broth
3 tbsp. chili powder
2 tbsp. ground coriander
2 tbsp. ground cumin
4 garlic cloves; minced
1 tsp. dried oregano

In Dutch oven or large pot, cook beef, onions and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients; bring to boil. Reduce heat; cover and simmer for 1 1/2 hours or until flavors are blended.

Answer 4

1 cup chopped onion
1 canned green hatch chile, chopped
1 tablespoon minced garlic
1/2 cup tomato sauce
1 tablespoon tomato paste
2 (14-ounce) cans chicken broth, divided
8 tablespoons chili powder, divided
2 teaspoons salt
1 1/2 teaspoons adobo seasoning blend, divided (recommended: Accent)
1 teaspoon hot pepper sauce
2 1/2 pounds beef tri tip, cubed
4 ounces pork sausage
2 tablespoons mild New Mexico chili powder (recommended: Sespe Creek Chili Potters)
3 tablespoons cumin, divided
1 tablespoon hot New Mexico chili powder (recommended: Sespe Creek Chili Potters)
2 teaspoons lime juice

In a chili pot, combine onion, green chile, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder.
In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with additional salt, to taste.

Answer 5

2 lbs ground beef
1 med. green pepper, diced
1 med. onion, diced
1 large clove garlic, minced

Combine in large stock pot and cook until ground beef is browned. If there is alot of grease from the ground beef, strain it out.

Then add

3 large palmfuls of chili powder
1 palmful of cumin
1 palmful beef bullion granules
salt to taste
3-4 28oz cans of diced tomatoes
2 14oz cans kidney beans, drained and rinsed
1 14oz can black beans, drained and rinsed

Simmer for at least 30 minutes. Add 1 small can of diced green chiles and taste for seasoning. At this time I will either add more chili powder if I want it spicier and more tomatoes if it is to spicy.

Everyone I have made this for really enjoys it. I hope you try it and like it too!