Tell me the best way to make chili?

Answer 1

Fireworks Chili

Spice mix:
9 tablespoons chili powder (use a mix of California chile powder, New Mexico hot chile powder and New Mexico Chimayo chile powder)
3 tablespoons ground cumin
1/2 teaspoon black pepper
1 teaspoon oregano
1 tablespoon beef bouillon granules
1 teaspoon brown sugar

Chili ingredients:
1-2 tablespoons olive oil, divided
3 pounds bottom sirloin, cut into 3/8-inch cubes
Granulated garlic to taste
1 large onion, peeled, chopped
1 can (8 ounces) green chiles, chopped
6 garlic cloves, peeled, crushed
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) chicken broth
1 can (15 ounces) tomato sauce
Salt to taste

In a small bowl, combine the spice mix ingredients; set aside. In a large skillet, heat 1 tablespoon of the olive oil. Add the cubed meat and brown. Sprinkle the meat with granulated garlic while browning. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic and green chiles. Cook until tender. Add the browned meat to the stock pot. Add the broths and tomato sauce to the pot. Add 2/3 of the spice mix and stir. Cover and simmer 2 hours. Add the remaining spice mix and simmer 1 more hour or until meat is tender. Add salt to taste.

Makes about 3 quarts.

Cook's note: Chimayo chile powder comes from northern New Mexico peppers that are milder and sweeter in flavor. It's not available here; check mail-order sources.

Answer 2

its the technique, "blooming" the spices first, like with indian cooking. HAVE FUN!!ENJOY!

check out cooksillustrated.com

Blooming
To intensify the flavor of commercially ground spices,
cook them for a minute or two in a little butter or
oil—before any liquid is added to the recipe. (If the
recipe calls for sautéing onions or other aromatics,
add the spices to the skillet when the vegetables are
nearly cooked.) This step is particularly important
with spice mixtures, such as chili powder and curry
powder, where it’s crucial to develop their complex
flavors. (Whole spices can also be bloomed in oil or
butter. This is a common technique used at the start
of many Indian recipes. The spices should be discarded
before the dish is served.)



Chili Con Carne

The Problem: One of the biggest challenges we faced when we decided to try and come up with the "best" recipe for chili was to narrow the competition. There are so many different kinds of chili (Texas, New Mexico, Cincinnati, to name a few) that we knew we had to decide on a particular style and go from there.

The Goal: Our choice was Texas chili, a beanless dish that goes heavy on the meat (usually beef) and favors the use of ancho chiles, which have a deep, sweet, raisiny flavor. Once we knew (sort of) what we were after, we could concentrate on making a great bowl of Texas-style chili.

The Solution: While ancho chile powder will do, we got the best chile flavor by toasting and grinding fresh chiles. Flavor is also improved by adding bacon, which lends the dish sweetness and smokiness. Thickening helps, too, making for a smoother, softer, and more appealing sauce. (This can be accomplished with cornstarch, but masa harina--a type of corn flour made from sun- or fire-dried corn kernels--is preferred; unlike the cornstarch, it actually adds flavor while it thickens.)

Answer 3

Red Chili

Makes 8 servings

Ingredients:

1 medium onion, chopped
1 red bell pepper, chopped small
1 teaspoon garlic, minced
1 1/2 pounds ground beef
1 teaspoon black peppercorns, cracked
45 ounces chile beans, Kuner's Hot Spicy style, 3 cans
24 ounces V-8 Juice
24 ounces beef broth
2 tablespoons Ancho Chile powder
1 teaspoon ground cumin

Preparation:

Cook the ground beef, onion, red bell pepper, garlic, and pepper together in a heavy skillet until the meat is colored but not browned. Turn the heat to low and cover the meat with 1 1/2 cups of the beef broth and simmer for 25 minutes

Add the beans, V-8, remaining beef broth, chile powder and cumin to the meat and simmer for about 2 hours.

Answer 4

I prefer to use ground beef, canned chili beans, canned tomatoes, fresh onion, fresh green pepper, chili seasoning packets, ground chili powder and lots of fresh jalapenos or serranos. Quantities depend on how much chili you want to make. I usually make a big pot. 2lbs ground beef, 3-4 cans chili beans, 2-3 can tomato, 1 large onion, 2 green peppers, 2 pachets chili seasoning, 1/4 cup or so of chili powder, 6-7 large jalapenos. Very spicey and good. Oh, and I cook on the stove, never in the Crockpot.

Answer 5

In a BIG pot with these ingredients. Then, I simmer it on low for 2 hours.

browned ground chuck (crumbled)
1 can tomato sauce
1 can tomato paste
1 can stewed tomatoes
1-2 cans chili beans or kidney beans
1/2 cup sugar
2 cans water
1 1/2 cup sauteed bell pepper and onions (chopped)
1 package of chili seasoning mix
4 tablespoons chili powder (more or less to your liking)
salt, pepper, and garlic powder

Answer 6

1 1/2 lb ground beef
1 jar ragu traditional spaghetti sauce
1 can italian style stewed tomatoes (drained)
1 can seasoned diced tomatoes ( drained)
2 tablespoons minced garlic
1 onion cut into small chunks
1 green pepper cut into small chunks
1 can red chili beans (drained)
1 can light red kidney beans (Drained)
Packet of McCormick Chili Seasoning ( or other brand)

Brown meat , onion, pepper together and drain

In large pot mix the rest, then add gound beef , onion , pepper
gradually add seasoning packet to your preference, simmer on low for 1 1/2 hours, stir frequently.

Answer 7

Put in some shredded steak to any chili recipe. It makes it AMAZING. Really good flavor.

Answer 8

"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 onions
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 onions and garlic about 10 minutes; drain. Add to beans, along with chili powder and remaining ingredients; simmer 1 hour. Discard bay leaves.


"Texas Chili" - 8 servings

3 lbs. beef for stew
2 tbsp. salad oil
4 medium onions; chopped
4 cloves garlic; minced
1/3 to 1/2 cup chili powder
2 tbsp. ground cumin
1 tsp. salt
1 (8 oz.) can tomato sauce
3 cups water
Hot-pepper sauce
Shredded Cheddar cheese
Sliced green onions (scallions)

1) Cut beef into 1/2" pieces. In 4-quart saucepan over medium-high heat, in hot oil, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onions, garlic, chili powder, cumin and salt until onions are tender.
2) Return meat to saucepan; stir in tomato sauce and water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 to 2 hours until meat is fork-tender. Season to taste with hot-pepper sauce.
3) To serve: Ladle into bowls; garnish with cheese and green onions. Yields 6 cups.
CHILI WITH BEANS: Prepare as above, but substitute 2 lbs. ground beef for beef cubes, and add 2 (16 oz.) cans pinto beans; drained, along with tomato sauce.

Answer 9

go to allrecipes.com