Chili

[Superman]

Anybody got a good chili recipe? I've got Betty Crocker, but I'm guessing she can be out-done.

[scottmandue]

Hormel!

[javadog]

I don't have recipes for anything redneck, or with ground beef... but if you want a more authentic version, read on:

Chile con carne Colorado

This chili recipe is indigenous to central New Mexico and actually has nothing whatsoever to do with Colorado. That’s just the name. It is a basic recipe, typical of the dawn of chili cooking (before Texas screwed it up) and most likely is descended from Chilorio, a Mexican dish of chile-seasoned pork from the inland areas of Northern Mexico. The chili puree described below can also serve as the basis for an enchilada sauce, for those who have enjoyed the cheese enchiladas with chile Colorado sauce at Abuelo’s. While their enchiladas are not strictly Mexican, per se, they are still quite good, if you like Tex-Mex.

Start by trimming a pork shoulder. You should start with between 5 and 6 pounds, as you want to end up with 2 ½ pounds of well-trimmed meat, in small cubes. This is not a job for wimps and it will take a while. Make a stock with the bone and the trimmings. It’s not necessary to add any vegetables to the stock, just make sure it is properly skimmed of fat and impurities. Remove the liquid to a sauce pan and reduce it down to 5 or 6 cups.

Take about a dozen large, dried New Mexico Red chiles (at least ¼ pound) and 3 Arbol chiles and remove the stems, seeds and membranes. Wash them inside and out and cut them into pieces. New Mexico Reds are available mild, medium and hot. I suggest using only the hot ones; they won’t make the chile too spicy. Place the chiles in a bowl and cover with 1 ½ to 2 cups boiling water. Make sure all of the chiles stay under the water, cover the bowl and set aside till cool. Process the chiles in a blender, adding the soaking water a little at a time, until you have a nice smooth puree. Strain the puree through a fine strainer and discard anything that is left in the strainer. You should end up with 1 ¼ to 1 ½ cups of velvety-smooth chile puree. If not, make more using 4 New Mexico Reds for each chile Arbol.

Ina large Dutch oven or heavy stock pot, sauté 2 cups finely-chopped onion and 4 or 5 cloves of minced garlic in 3 or 4 tbs. olive oil, over low heat. You want to soften them, not caramelize them, so stir frequently and watch the heat. Add the cubed pork, chile puree and 1 tsp. each of cumin, dried oregano and salt. Stir well and cook for 5 minutes. Add the pork stock and bring to a boil. Reduce the heat, partially cover the pot (almost all of the way) and simmer slowly for a couple of hours. Check it and stir it often and add water or stock if you simmer it too fast and lose too much water. The pork should get tender and the dish should thicken. Taste, adjust the salt and serve. If you want it hotter, eat it with fresh Jalapeños or Serranos, or whatever you can get. The folks in New Mexico also serve warm flour tortillas with it, much like Texans serve cheap white bread with barbeque. I prefer fresh tortillas from a local tortilla factory or Mexican market, not the crap you get in grocery stores. Of course, an ample supply of ice-cold Mexican beer is required for both the cooking and eating phases of this recipe. No Coors or Bud (or any American beer, for that matter) is allowed.

Cheers,
JR

[gtc]

I made some of this two weeks ago. Pretty damn good stuff.

Chili Verde Recipe : : Food Network

[targa911S]

eating with a spoon chili or hot dog chili?

[porsche4life]

If I told you..... I'd have to kill you.

[Shuie]

Here's my favorite chili recipe.....


INGREDIENTS
6 large dried chiles* (about 3 ounces), seeded, coarsely torn. I remove the stems, but you don't really need to
1lb of cut seasoning vegetables (diced bell peper, celery, garlic, shallots, onions, etc., I actually buy this precut in a tub)
1-2 packages (3lb-6lb total) of ground turkey 85/15
2 tsp butter
1 tsp Cumin
1 tsp Oregano
2 tsp coarse kosher salt
1 10-ounce can diced tomatoes with green chiles (Rotel)
1 12-ounce bottle dark lager beer (Negro Modelo, Dos Equis Brown, etc..)
1 7-ounce can chopped green chiles
1/2 cup finely chopped fresh cilantro stems

PREPARATION
Place chiles in medium pot. Pour enough boiling water over to cover chilis. Soak until chiles soften, at least 30 minutes and up to 4 hours. Add to blender. Add cumin, oregano, and 1 tsp kosher salt; blend to puree adding water from pot (~1-2 cups) until you have good consistency.

Sprinkle turkey with kosher salt & brown in 1 tsp butter in pot. Drain, & rinse meat in a colander to clean the grease off (optional). Melt 1tsp of butter in pot, add precut vegetable seasoning mix & cook. Add the meat back to pot when vegetables are cooked. Pour chili puree over meat & vegetables. Add Rotel, beer, chopped green chiles, and cilantro stems. Stir to coat evenly. Bring chili to simmer. Cover and cook 2 hours. You probably won't need any more pepper so season to taste w/kosher salt. Tilt pot and spoon off any fat from surface of sauce (not necessary if you rinse the meat in the colander, see above).

Cool at least 1 hour. Or, chill uncovered until cold, then cover and keep chilled overnight. Chilling draws all of the pepper spices into the meat and heats up the chili a good bit. Reheat and serve on tostada chips.

*Look in a mexican grocery store or a international grocery store for the dried chilis
mild - Ancho & Pasilla are mild, I usually stick with 3 ounces of either of these.
Medium - New Mexico, California, Dixon or Hatch are all pretty warm.
HOT!!! - Pequin, Arbol, Texas Red, Rio Tejas 214, Chimayo, Guajillo

If you want something really super hot you can always add jalapeno pepper floats or throw a pack of Goya Sazon to the pot.

[porsche4life]

Originally Posted by javadog

I don't have recipes for anything redneck, or with ground beef... but if you want a more authentic version, read on:

Chile con carne Colorado

This chili recipe is indigenous to central New Mexico and actually has nothing whatsoever to do with Colorado. That’s just the name. It is a basic recipe, typical of the dawn of chili cooking (before Texas screwed it up) and most likely is descended from Chilorio, a Mexican dish of chile-seasoned pork from the inland areas of Northern Mexico. The chili puree described below can also serve as the basis for an enchilada sauce, for those who have enjoyed the cheese enchiladas with chile Colorado sauce at Abuelo’s. While their enchiladas are not strictly Mexican, per se, they are still quite good, if you like Tex-Mex.

Start by trimming a pork shoulder. You should start with between 5 and 6 pounds, as you want to end up with 2 ½ pounds of well-trimmed meat, in small cubes. This is not a job for wimps and it will take a while. Make a stock with the bone and the trimmings. It’s not necessary to add any vegetables to the stock, just make sure it is properly skimmed of fat and impurities. Remove the liquid to a sauce pan and reduce it down to 5 or 6 cups.

Take about a dozen large, dried New Mexico Red chiles (at least ¼ pound) and 3 Arbol chiles and remove the stems, seeds and membranes. Wash them inside and out and cut them into pieces. New Mexico Reds are available mild, medium and hot. I suggest using only the hot ones; they won’t make the chile too spicy. Place the chiles in a bowl and cover with 1 ½ to 2 cups boiling water. Make sure all of the chiles stay under the water, cover the bowl and set aside till cool. Process the chiles in a blender, adding the soaking water a little at a time, until you have a nice smooth puree. Strain the puree through a fine strainer and discard anything that is left in the strainer. You should end up with 1 ¼ to 1 ½ cups of velvety-smooth chile puree. If not, make more using 4 New Mexico Reds for each chile Arbol.

Ina large Dutch oven or heavy stock pot, sauté 2 cups finely-chopped onion and 4 or 5 cloves of minced garlic in 3 or 4 tbs. olive oil, over low heat. You want to soften them, not caramelize them, so stir frequently and watch the heat. Add the cubed pork, chile puree and 1 tsp. each of cumin, dried oregano and salt. Stir well and cook for 5 minutes. Add the pork stock and bring to a boil. Reduce the heat, partially cover the pot (almost all of the way) and simmer slowly for a couple of hours. Check it and stir it often and add water or stock if you simmer it too fast and lose too much water. The pork should get tender and the dish should thicken. Taste, adjust the salt and serve. If you want it hotter, eat it with fresh Jalapeños or Serranos, or whatever you can get. The folks in New Mexico also serve warm flour tortillas with it, much like Texans serve cheap white bread with barbeque. I prefer fresh tortillas from a local tortilla factory or Mexican market, not the crap you get in grocery stores. Of course, an ample supply of ice-cold Mexican beer is required for both the cooking and eating phases of this recipe. No Coors or Bud (or any American beer, for that matter) is allowed.

Cheers,
JR

Call me next time you make some of this please....

[M.D. Holloway]

Real Chili doesn't have beans but I like beans so I guess I like faux chili!

[masraum]

There have been Chili threads before, some good ones. Check these out.

Who has a good chili recipe?
It's getting Chili

[RWebb]

Originally Posted by LubeMaster77

Real Chili doesn't have beans but I like beans so I guess I like faux chili!

yes, I see that this thread could EASILY wind up in PARF


oh, and BTW, Eat Flaming Death ground beef users!

[Tobra]

Now that is a great idea. I currently have 5 different kinds of chiles and peppers in my backyard and a crock pot in my kitchen...

[Eric Coffey]

Tenderloin cubed, browned with chili seasoning of choice and a couple cans of fire-roasted diced tomatoes. Then add:
black beans
kidney beans
garbonzo beans
pinto beans
diced jalapenos
1 bottle Bass Ale (or whatever decent beer ya got)
Simmer on low for a couple hours.

Serve with Fritos, cheese, diced onion, and sour cream.

[RWebb]

is chease European cheese?

[Eric Coffey]

Yeah, it's pronounced "cheez-ay"

[Eric Coffey]

original post edited to change European "chease" to Merikun "cheese".

[Heel n Toe]

Try this sometime for something completely different... modify at will... after you cook the chicken, you can even throw all this in a slow cooker and it'll come out great after about 5 hours on low... if you've got a big slow cooker, double or triple the amount of chicken and make it about 5 times as much beans.
________________
White Chili

Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

Directions
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.

Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

[GH85Carrera]

My mom won the blue ribbon & gold medal for her chili. I grew up on the stuff. It was so full of real peppers that by the time I was in my late 30s I had to wash it down with Malox. It did not burn your mouth, but from there down and out you remembered that meal.

And there were no beans.