does anyone have a great chile recipe?

Answer 1

One relatively Big pot! (There is no such thing as making a little bunch of Chili!)
1 pound ground "Buffalo" meat. Browned and crumbled.
(Buffalo meat is leaner and has more flavor!)
3 - 4 Cups Cooked Pinto Beans
2 Cups of the Water the Pinto Beans were cooked in.
1 15 oz. can Diced Tomatoes with Jalapenos.
1 15 oz.can Tomato sauce.
I Big White Onion chopped course.
I Bell Green Pepper chopped medium
I Bell Red Pepper chopped medium
2 Tablespoons Apple Vinegar (removes the Gas & adds flavor)
2 Tablespoons Olive oil
1-1/2 teaspoon dried Oregano flakes
1-12 teaspoon dried Basil flakes
2 Tablespoons Garlic Powder
2 Tablespoons Cummin Powder
5 Tablespoons Medium Chili Powder.
1 teaspoon dried Marjoram flakes.
2 teaspoons White granulated Sugar.
1 - 2 teaspoons Salt - depending on taste.

Put all of the ingredients into the Pot and slowly simmer them for at least three - four hours. (the longer the better) This is one of the secrets to a Great Pot of Chili!

I have been cooking Chili for over 50 years and this is the Recipe that I have developed years ago that really suites my Fancy!

It is not overpowering - and its just one hell of a Good Bowl of Chili!

Bon Aperitif y Buena Suerte (Good Luck)!

Answer 2

One thing I do when I make chili is that I make sure I have some really good dark beer to add to it. Along with the freshest ingredients of course. Also, I add a little bit of sugar or honey (just a touch) as I think it really evens it out a little bit. I use the 93% lean ground beef, fresh onions, and I usually put finely chopped celery (organic is best). Also some great toppings help too like sour cream, green onion, shredded cheese, cilantro or corn chips! The beer should be added to the ground beef and onion after they are cooked a bit and then just throw it all together with the rest of the stuff. Chili is very easy to be creative with.
Also, I make a white chicken chili that is very good! I dont use recipes so its hard to tell you amounts but for the most part this chili has chicken breast, onion, peppers, white beans, sour cream, cilantro, garlic, also beer but I use a milder beer for this one. NOT budweiser! Rice beer is not good in cooking for the most part.
Good luck and if you have other questions or want more specific amounts just email me.

Answer 3

Chili con Queso
Serves 8


Ingredients

1 can chili, no beans
1 pound American cheese, Velveeta (the mild Mexican style)
1 4 oz. can canned green chiles, diced
2 each tomatoes, Roma, chopped
3 each scallions, chopped end to end
4 tablespoons red onions, chopped


Combine all the ingredients in a crock pot or a pan on the stove over low heat. If cooking on the stove, stir often and beware of burning.

Serve in the crock pot at a low setting with a bowl of blue corn tortillas or Fritos "Scoops".

Answer 4

Crockpot Chili

2 1/4 lbs. beef stew meat, tenderized and cut into small pieces
1 can Great Northern Beans, drained
1 can kidney beans, drained
2 cans diced tomatoes, with seasonings
pepper
Put the above into a crock pot for 10 hours on low. Then stir in 24 oz. Picante sauce(as hot as you like it)
1 Tbls. Chili powder
and heat through.

Answer 5

Real Texas Chili

Real Texas Chili contains no onions, tomatoes or beans. This chili requires overnight refrigeration which allows the flavors to marry. Don't be fooled by the ingredients list, my version is pretty spicy, adjust to your tastes.

Ingredients
3 pounds boneless beef chuck roast, cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons flour
1 tablespoon dried oregano
28 ounces beef stock [2 14 ounce containers], divided
1 teaspoon coarse salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
sour cream, for serving
lime wedges, for serving

Method
Heat the oil in a large skillet over medium high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.

In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.

Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart.

Cool, cover and refrigerate overnight.

To serve, heat over low heat until hot. Serve with sour cream and lime wedges.

Answer 6

Giove a little touch of this put a little touch of that, that is how all GREAT recipes are made! Add some wonderful salsa to the chili and it is sure to please!

Answer 7

go to kraftfoods.com or myfreerecipes.com