Any great recipes for a spicy red chili?

Question

I would like a recipe for chili using fresh chiles

Please specify what type of chiles...and I do like it hot!

Answer 1

World's Best Chili and Beans
Meat and Sauce

2 pounds lean ground beef
3 pounds London broil, fine cubed
2 Bermuda onions, diced
1 purple onion, diced
1 green pepper, diced
1 sweet red pepper, diced
1 yellow or orange sweet pepper, diced
4 Anaheim chilies, roasted, diced
2 cloves garlic, minced
2 Jalapeéño chilies
2 yellow chilies
1 red chili
1 32-ounce can diced tomatoes
1 32-ounce can tomato sauce
Chili powder to taste
1 teaspoon ground black pepper
2 tablespoons vegetable oil
Beans

1 pound dried pinto beans
1 14-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
2 7-ounce cans condensed beef broth
1/2 teaspoon allspice
1 teaspoon onion powder

Makes 15 Servings

Inspect and cull dried beans. Remove any defective beans and foreigh matter. Cover with cool water and soak overnight. Drain.
Place beans in a large pot. Add cans of beef broth, 14-ounce can of tomato sauce and enough water to cover by 1/2-inch. Add chili powder, cumin, allspice and onion powder. Bring to a boil while stirring. reduce heat and simmer, stirring occasionally, until beans are tender (about 1 hour). Allow to cool and place in covered bowl in the refriogerator overnight.
Substitution: Six large cans (30-ounce) of Hunt's Chili Beans can be substituted. Open the cans and pour the beans into a screen colander to drain the packing sauce.
Roast Anaheim chilies: Turn range burner on high. Place chilies directly over the fire. have tongs ready to turn chilies. When the skin chars and turns black, turn chilies. The kitchen will fill with the wonderful aroma of roasting chilies and you will seemingly transported to the kitchen of a hacienda. When all the skin has blackened, remove from fire. After chilies have cooled, rub under running water to remove blackened outer skin. Trin top and bottom, slice open and remove seeds and membrane. Dice and set aside.
Substitution: One 7-ounce can of Ortega diced green chilies can be substituted but you will miss the aromatic experience of roasting your own chilies.
Dice onions and sweet peppers, mince garlic cloves. To prepare the chili peppers, trim off stem ends and slice peppers lengthwise. This will expose the inside of the chili and the seeds and membrane which has most of the heat of the chili. Remove the seeds and membrane and discard. We are using the chilies for the flavor and will be later adding chili powder to control the pungency of the dish. Finely dice the chilies. Note:If you are sensitive to capsicum, the "fire" element in chili, wear rubber gloves when handling the chilies and be careful not to touch your face or eyes. Heat frying pan, add oil and diced vegetables and chilies. Sauté until onions are transparent. Remove vegetables and set aside.
Add ground meat and cook until no longer pink. While cooking, break ground meat into fine bits. Drain off excess fat. Remove ground meat and set aside. Add cubed London broil and cook until just done. Return ground meat and sauted vegetables to the pan. Add diced Anaheim chilies, spices, tomato sauce and diced tomatoes. Mix well and simmer over low heat.
The chili peppers ahve cooked a minimum time, just long enough to flavoe the oil. From this point on, the longer the chilies cook, the less spice heat they will have. After tasting, we will add chili powder in incriments to acheive the desired pungency.
With a slotted spoon to drain off cooking liquid, add the cooked beans to the chili and meat mixture. Bring to a simmer and cook for 10 minutes to meld the flavors. Taste and adjust the spices to your personal taste. Simmer an additional 10 minutes.
The beans have a deep beefy and chili flavor. The chili with its tomato and combination of ground and cubed beef make a rich beefy tomato sauce to carry the flavors of the onions, sweet and hot peppers. Depending on my mood, I sometiomes like shredded cheddar chees sprinkled over the top as a garnish and sometimes I like a big handful of diced Bermuda onions sprinkled over a big steaming bowl of chili. Sometimes I have both the onions and the cheese.

The chili is rich and full flavored and makes a wonderful main dish. However, ladled over an open-faced wiener and bun, a new meaning is given to the term chili dog and chili burgers are simply out-of-this-world.

Answer 2

1/2 Cup butter
4 lbs Top Sirloin
3 green peppers
3 large white onions
6 garlic cloves
1/2 cup parsley
3 (1 pound) cans of tomatoes
1/4 cup chili powder
1 Tablespoon of salt
1 1/2 teaspoon of cumin
1 1/2 teaspoon black pepper
1/2 oz of tabasco
1 1/2 teaspoon cayenne pepper





Prepare Steak into 1/2 inch cubes.
Dice all of the ingredients.

Brown meat in butter, olive oil with the onions, chili powder and dash of Tabasco
Pour 1/3c Cup off to saute peppers, garlic and parsley in a skillet.
Add meat to pot.
Stir in everything else
Simmer 1 hour covered - stir
Simmer 1/2 hour uncovered


Be prepared to spend about five to six hours in preparing and cooking. Try to dice up everything pretty fine. The White Horse Spicy Chili Recipe is by far one of the best spicy chili recipies out there.

In fact it has won a couple chili cookoff contests. We have seen and tried some different variations of the chili over time, but this original recipe seems to be the best.

Answer 3

3 lbs lean beef
1/8 pound rendered beef kidney suet (if you want to go for it)
1 tsp each oregano, cumin powder, salt, cayenne pepper, and Tabasco
3 tbsp chile powder (optional)
4 hot chile peppers
At least two chopped cloves of garlic
2 tsp masa harina, cornmeal, or flour (optional)

Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 min. Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.

WARNING: this is spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue. At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.

Answer 4

Mad Hatter Chili

2 pounds chuck roast (½" - ¾" cubes)
1 ½ pounds course ground chuck
6 slices thick-cut smoked bacon (coarsely chopped)
2 tablespoons cooking oil (optional)
2 large white onions (coarsely chopped)
2 cloves garlic (pressed or finely chopped)
4 large stalks celery (coarsely chopped)
5 dried habañero peppers
4 dried ancho peppers
2 cups water
6 fresh hot peppers (mixed variety, include 2 haba̱eros Рde-seeded and coarsely chopped)
1 14oz. can crushed tomatoes
1 14oz. can petite diced tomatoes (drained)
2 tablespoons cumin
1 tablespoon oregano
½ teaspoon salt

Directions
Boil water. Place dried peppers in a bowl, add boiling water, and cover. Let sit about 10 minutes. Remove and de-seed peppers. Strain water to remove seeds.
Place water and seeded dried peppers in a pot over medium high heat, cook until half of the water is reduced, about 30 minutes.
Place fresh peppers in food processor along with reduced dried pepper mixture and pulse to make a sauce with a consistency a bit like ketchup. Add additional water if needed. This will result in about 2 cups of “chili sauce.”
Brown bacon, onions and garlic in large stew pot over high heat. Add cooking oil if needed. Once bacon is browned and onions “wet” add chuck roast and ground chuck and cook until browned, stirring occasionally. Drain.
Add chili sauce and celery to meat mixture. Stir well. Cook over medium-low heat for 1 hour.
Add crushed tomatoes, diced tomatoes, cumin, oregano and salt. Cook over medium-low heat for an additional 1 hour. Be careful not to cook off all the liquid.
Serve with your favorite toppings.