I need a Chili Recipe?

Question

is it best to use sausage meat or just regular ground beef. I need a "winner", this recipe will be for a chili cook off at work. winner gets a day -off

Answer 1

Well I hope no one at your workplace is vegetarian or someone who is allergic to either pork or beef. Because chili without meat is just not the best ^_^ But if any of your co-worker vegetarian or allergic to either beef or pork, on the very bottom i typed you the meatless chili. Good luck ^_^

Four-Star Texas Chili
* 1 lb. each: boneless beef and pork meat for stew, cut into 1/2-inch pieces
* 1 large onion, chopped (about 2 cups)
* 1/2 cup Italian Dressing
* 1 jar (16 oz.) Salsa
* 1 can (14-1/2 oz.) beef broth
* 1 Tbsp. chili powder
* 2 cans (15 oz. each) black beans, drained, rinsed
* 4 cups hot cooked White Rice
Brown meat with onions in dressing in Dutch oven on medium-high heat, stirring occasionally.

Add salsa, broth and chili powder; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 1 hour or until meat is tender.

Stir in beans; cook, uncovered, 30 min. Serve over the rice.



Sweet & Sour Chili Ribs
* 4 lb Pork ribs trimmed
* 3/4 c. Brown sugar
* 1/2 c. Ketchup
* 1/2 c. Vinegar
* 2 tb. Worchestershire sauce
* 1 ts. Chili powder
* 3/4 c. Water
* 1 Onion diced
Spread ribs in bottom of pan sprinkle with diced onion. Mix other ingredients and pour over ribs. Bake at 250 for 3 hours.


Atomic Canuck Chili (Slow Cooker)
2 pounds lean ground beef
½ large onion, diced
1 tablespoon crushed red pepper
3 tablespoons garlic powder
1 tablespoon seasoned pepper
2 (4 ½ ounce) cans mushroom pieces, drained
1 (28 ounce) can baked beans
2 (15 ¼ ounce) cans kidney beans with liquid
2 (6 ounce) cans tomato paste
¼ cup white sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeño chile peppers, diced
¼ cup Canadian beer
2 tablespoons crushed red pepper
hot sauce
¼ cup barbeque sauce

In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain the fat, and place the mixture into a slow cooker.

In the slow cooker, stir together beef mixture, mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce. Season with hot sauce and more crushed red pepper. Cover and cook on low for 4 to 5 hours.


Meatless Chili Supper
1/4 cup kraft italian dressing
1 can (19 oz) aylmer diced tomatoes
1 can (19oz) primo kidney beans
1/2 tsp each garlic and chili powder
mushrooms, carrots, onions, peppers, celery, zucchini, corn
1/4 cup 4-cheese italiano shredded cheese


- cook a few handfuls sliced vegetables in 1/4 cup italian dressing until vegetable are tender

- add 1 can diced tomatoes and kidney beans, garlic and chili powder

- stir in a fwe handfuls of shredded cheese. top with more cheese

Answer 2

1

Answer 3

Best Chili Recipe

Ingredients:

1 tablespoon extra virgin olive oil


1/2 pound ground round


1/2 cup onions, chopped


2 cloves garlic, crushed


2 carrots, finely chopped


2 stalks celery, finely chopped


1 to 2 cups tomato sauce


6 to 8 cups black beans, precooked


1/2 teaspoon salt


1 tablespoon cumin and chili powder
1. Heat up a large frying pan. Add the olive oil, and fry the onions, garlic, celery, carrots, and ground round until the meat is no longer pink.

2. When the meat is done pour in the tomato sauce until it covers everything. Then use enough beans so that they are just visible above the tomato sauce.

3. Add the salt and spices, stirring completely. Then cook on medium heat for 1/2 an hour.

Answer 4

Pick a nice piece of chuck and have it ground. Chop finely onions and green bell peppers (must be fresh and smell good and strong). Fry up the meant, drain the grease, add water and boil for a while so the fat rises and you scoop it off. Add the onions and let them cook until almost tender. You will often need to replenish the water. Add the peppers. Cook until almost tender and add some McCormick chili powder - not too much, especially since more will be added near the end. Add in a small can of Hunt's tomato sauce. Keep stirring and let things blend, maybe 20-30 minutes. The juice will be thick, although you still must add water occasionally. Then add some more powder. For 2 lb., don't put more than a total of 2 teaspoons. Mix in about half teaspoon of fresh McCormick black pepper (hey, it's the quality spice brand). Stir about 2 minutes and turn off the gas. Once you put in the last shot of spice, you want it to dissolve and mix good, but not have time to cook away. Good meat is the key, and the secret is not to over-spice. The veggies, of course, should be flavorful - having just a few ingredients balances the tastes without losing them among too many things. Enjoy.

Answer 5

Traditional, Delicious Chili
Voted Best Traditional Chili By Restaurant Customers

There is a "secret" to this restaurant recipe for a traditional chili. To achieve the perfect result you want, use ancho chili powder as called for. It does make a difference.

Other than that, this recipe for chili is easy. The longest time you spend on this chili is the time it takes to soak the beans.

Traditional Chili Recipe
Preparation time: approximately 2 hours for cooking beans. Serves: 10-12.

Ingredients:
2 l/2 cups dry pinto beans, soaked overnight
2 1/2 pounds lean ground beef or ground chuck
1 1/4 chopped onions
2 l/2 cups liquid from cooked beans
2 pounds canned tomato sauce
2 pounds canned tomatoes, whole, squeezed
1/3 cup ancho chili powder
Scant teaspoon garlic powder
1 1/4 teaspoons ground cumin
Scant teaspoon ground oregano
1 tablespoon salt (add half at a time) and taste
Scant teaspoon black pepper
1/8 teaspoon cayenne pepper or to taste

Instructions:
Drain soaked beans
Cover beans with water and cook in large soup or stock pot
keeping water 1 inch above beans by adding water as it cooks down
When soft, remove from heat, drain and save the liquid
Brown ground beef and onions in 3 cups of water
Drain and add tomato sauce, whole tomatoes and spices
Simmer 30 minutes
Add beans and cook 10 more minutes
Add saved liquid to correct consistency
Correct seasoning to your taste

Serve this chili with some fabulous cornbread ( recipe at http://www.real-restaurant-recipes.com/cornbread-recipe.html )

Have a good day off!

Answer 6

This is my favorite chili recipe. My family inhales this. I use ground turkey because we don't eat red meat, but you can use ground beef.

2 pounds ground turkey or beef
1 large onion, chopped
1 green pepper, chopped

Brown those 3 ingredients, breaking up the meat, and drain.

Add to drained meat/veggies:
28 ounce can crushed tomatoes
14 ounce can diced tomatoes
15 ounces tomato sauce
1/2 cup beer
1/4 cup honey
1 can kidney (or other favorite like pinto) beans, drained

Season with 1 teaspoon seasoned salt, 1 tsp salt, 1/2 tsp garlic powder, 2 envelopes chili seasoning (mild or hot, your preference). Add chili powder to taste, if desired.

Simmer in a large pot for 30 minutes. Serve sprinkled with shredded cheddar, or with oyster crackers. Or do a Cincinnati chili and serve over spaghetti pasta, topped with shredded cheddar and chopped onions.

Hope you win!

Answer 7

Eddie, here's my own recipe for chili. Chili cook-offs are tough, because you really don't know what the individual judges are looking for. Mine is a traditional-style chili with a few ingredients that you won't find elsewhere. I've never entered it in a contest, but I get RAVES about my chili. Everyone who eats it swears it's the best they've ever had. I'm giving you the BIG recipe, since you'll probaby want to make a good-sized pot. Cut the recipe down, if you like.

Polly's Perfect Chili

3 lb ground beef or ground turkey (or use half-half)
3 cans chili-hot beans (Brook's chili hot beans are the best) 15oz
3 cans diced tomatoes-15oz
3 cans tomato sauce-15oz
3 med/lg. onions, chopped
3 big cloves garlic, minced
3 bay leaf
12 whole allspice
12 whole cloves
3 Tbl. Chili powder (I like Buena Vida, in an envelope in spice section of supermarket--EXCELLENT chili taste)
1-2 Tbls. ground cumin
2 Tbls. brown sugar
1 C. dry red wine (I like to use a Burgandy, but any is ok)
1 Tbl. Salt
1 tsp. pepper
5 or 6 dashes of Red Hot sauce.

Brown meat in large dutch oven. Drain off some of the fat. Add onion and garlic and saute for a bit longer, till onion starts to get a bit opaque.

Add all other ingredients, except the wine-----put the allspice and cloves in a piece of cheesecloth or a 'tea bell', if you have one--you don't want those spices loose in the chili.

Bring to a nice boil and let it cook for a good hour. Add dry wine and cook another 15 mins or so. Discard whole spices and bay leaves. Serve anytime.

Use the amounts that I've specified. It's going to look like an awful lot of onion, but it all cooks down.

Taste this as you go. If it isn't hot enough, add a few dashes of hot sauce or a bit more chili powder. Not 'chili' tasting enough, add a bit more cumin. Don't add the wine, if you don't want, but it is an EXCELLENT addition. It makes the chili richer and more complex.

Be sure to add the Cumin. The cumin gives the chili it's flavor without all the heat. Also, the brown sugar serves to cut the acid in any tomato based dish.

I agree that one of the secrets to a really good chili is the chili powder. The one I've suggested, Buena Vida, is an excellent one, but use any that you wish. Buena Vida is not in a jar, but in an envelope, like a gravy mix. You'll need 2 envelopes for this recipe. Ancho chili powder also gets raves. Try that one, if you wish.

When I make this, I usually use ground turkey or half ground beef, half ground turkey. It makes your chili less greasy and you cannot tell the difference in chili, but use what you wish. You also don't need to drain some of the grease off, but I like it less greasy if I'm using all ground beef.

Make your chili at least one day ahead. Chili always tastes best the next day.

Good luck!

Polly

Answer 8

Use whatever kind of meat you want but the receipe I use is this.
1-2 lbs hamburger meat
1 large can hunts tomato sauce
1 large can diced tomatoes
1 large can kidney beans
salt and pepper to taste
3-4 gloves of fresh garlic
1 small onion
chili powder (shillings) 2.5 oz. use at least half of the jar or more to taste.
If you like it hot you can add a drop or two but no more of tobasco.
My sister also adds a can of beer, any kind. The alcohol will cook down.
Good Luck.

Answer 9

Chili Con Carne with Chili Cheddar Shortcakes
8 servings
2 hours 25 min prep
Biscuits
2 1/2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 1/2 tablespoons cold butter, cut into bits
6 ounces coarsely-grated cheddar cheese
5 jalapenos, seeded and minced (2 inches long, don’t forget to wear kitchen gloves!)
1 1/4 cups sour cream
Chili Con Carne
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin
3 lbs lean ground beef
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon dried oregano, crumbled
1 tablespoon dried hot red pepper flakes
2 (8 ounce) cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
1 (20 ounce) can kidney beans, rinsed and drained
2 green bell peppers, chopped

Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.
Make the chili con carne: In a saucepan, cook the onions in the oil over moderately-low heat, stirring occasionally, until they are softened.
Add the garlic and the carrots and cook the mixture, stirring, for 1 minute.
Add beef and cook over moderate heat, stirring and breaking up any lumps, for 10 minutes or until the meat is no longer pink.
Add chili powder, cumin, paprika, oregano, pepper flakes and cook, stirring, for 1 minute.
Add tomato sauce, broth and the vinegar; bring to a boil and simmer, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender.
Add the kidney beans and the bell peppers and season to taste.
Simmer mixture, uncovered, for 15 minutes, or until peppers are tender.
Arrange a biscuit, heated and split, on each of 8 dinner plates.
Spoon chili over bottom half and cover with top half of biscuit.

( Chocolate Chili )
So here is my quite excellent balance of sweet, sour, salty and spicy, which I hope you will enjoy as well. To be clear, "sweet and sour mix" is a non-alcoholic LIQUID that you get from your grocery store liquor aisle or from a liquor store. I've switched from whole peeled to CRUSHED tomatoes. This makes a more consistent chili and you won't have to stir and smash whole tomatoes (unless you want to). Most of the seasoning is combined into one step -- THE KILLER COCOA CHILI SPICE MIX. The only other seasoning is a bit of salt and pepper when cooking the meat and the veggies, which is standard operating procedure for most chefs. Just letting you all know that this recipe is even easier if you use soy crumbles instead of the meat because you don't have to precook the crumbles or drain fat, so it's a little faster too and tastes almost identical!
10-20 servings 6 1/2 quarts
1 hour 30 min prep
2 lbs ground beef (you can actually use any ground meat combination, turkey, chicken, italian sausage, etc., or use fro)
1 medium yellow sweet onion, chopped or diced (vidalia, oso, etc.)
1 sweet bell pepper, chopped or diced (any color)
2 stalks celery, chopped or diced
1 carrot, chopped or diced
2 jalapeno peppers, sliced or chopped (remove the seeds and membrane from one pepper, use other types of hot peppers if you dare!)
2 (28 ounce) cans crushed tomatoes (Dei Fratelli brand is very consistent)
1 (6 ounce) can tomato paste
4-8 garlic cloves, smashed silly
salt and pepper, a few shakes here and there can't hurt
1/4 cup prepared sweet-and-sour mix (pick up a bottle of Mr. & Mrs. T's sweet-and-sour mix from your grocery store liquor aisle)
1/8 cup orange juice
1/8 cup lime juice
1/8 cup lemon juice
1-2 ounce dark chocolate (70% dark preferred)
THE KILLER COCOA CHILI SPICE MIX
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
2 teaspoons oregano
1 teaspoon Hungarian paprika
2 teaspoons Mexican chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon dried cilantro
1/2 cup brown sugar
1/2 cup cocoa powder

Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen "seasoning mix", which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
Season lightly with salt and pepper.
Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables. If there is not enough fat left over, add a little peanut, or canola oil at this time.
Push the meat to one side to make space to fry the vegetables and Reduce the heat to MEDIUM/HIGH.
On the empty side of the skillet, add the onions and the jalapenos, then add all the rest of the vegetables.
SAUTEE/FRY the veggies for a few minutes.
Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.
Make a little space on the bottom of the pan.
Add the tomato paste (don't worry if you can't get the entire contents of the can out).
Cook the paste for a minute, then mix everything in the pot together.
Add the crushed tomatoes.
Season the tomatoes with a little salt.
Stir in the KILLER COCOA CHILI SPICE MIX.
Keep stirring, keep a very slow boil or a simmer.
Add Lemon juice, Lime juice, Orange juice, and Sweet & Sour Mix.
Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
STIR STIR STIR.
Taste it (something not right? Fix it!).
If it's too hot or salty, add a little more brown sugar.
If it's not salty enough, add a little more salt,'ya silly!
Not hot enough for ya?.
Add more hot peppers, or a splash of tabasco hot sauce.
Set the heat to LOW.
Partially cover and simmer for about 5-10 minutes.
TURN OFF THE HEAT.
Congratulations!
You now have the best chili on the planet.
You can keep this chili covered in the pot for hours.
Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.
STORING THE CHILI:.
I like to put the chili in those Ziploc disposable/reusable containers.
You can refrigerate or freeze the chili in them really easy.
The chili reheats very well in the microwave.
Refrigerated chili is probably good for a week.
Frozen chili is probably good for months.
The chili defrosts in about 2 days if moved from freezer to refrigerator.
AWESOME CHILI DOGS!
Use all-beef hot dogs like Vienna Beef, Klement's or Nathan's.
Other hot dogs do not deserve this chili.
NO BEANS? WHAT GIVES?.
As a big fan of chili, I've discovered that it's origins do not include beans.
"Anyone who knows beans about chili, knows that chili ain't got no beans!".
Beans were added later, probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans.
-- but BEANS ARE FREAKIN GASSY!
I don't like gassy chili, and I'd hope you don't either.
If you REALLY MUST HAVE BEANS, you can add a can of them to this recipe, it won't hurt the chili.
You can also substitute those soybean crumbles for the meat, which works very well with this recipe, but then remember to make sure you add some type of oil to fry the veggies.

Chili Blanco
4-6 servings
1 hour 20 min prep
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
diced jalapeno peppers
1 (4 ounce) can chopped green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground cayenne pepper
2 (10 1/2 ounce) cans chicken broth
3 cups chopped cooked chickens
3 (15 ounce) cans white beans, drained (I use Great Northern)
1 cup shredded monterey jack cheese

Heat oil in large saucepan over medium-high heat.
Add onion and cook until tender.
Mix in garlic, jalapeno, green chile peppers, cumin, oregano, and cayenne.
Continue to cook and stir until mixture is tender.
Mix in chicken broth, chicken and white beans.
Simmer 15-20 minutes, stirring occasionally.
Remove from heat, stir in cheese until melted.
Serve warm with tortilla chips and salad.
**We put tortilla chips in bottom of serving bowl, add the chili.
Good eating!