Chili recipe needed
Luke Brennan
have come in dead last (out of 15-20 entries) all three years. I need a
recipe which can save me; I see there are millions on the 'net--how to
decide? Ingredients I like to use: ground venison--deer and moose-ground
beef, mushrooms, garlic cloves, beans (any kind you suggest), green peppers,
tomato, etc.. I just don't get the spices right for that popular chili
flavor. Any help appreciated!
DennisCay
(I don't like them) and it turned out great. Next time I will sub Black Beans
for the Light Red Kidney Beans. Think it will be even better.
Good Luck,
Dennis Caywood <denn...@aol.com>
===============
Subject: Lucille's Chili (slightly modified)
Date: 12/24/98 2:46 PM Eastern Standard Time
From: KARITTER
Message-id: <19981224144627...@ng14.aol.com>
LUCILLES' CHILI - (modified) Best of Memphis-Beale Street
Please read to the bottom of this recipe
½ pound sausage
11/2 pounds ground chuck
1 cup chopped onion
3/4 cup chopped green pepper (optional)
1 clove garlic, minced
1 16-ounce can whole tomatoes, cut up
1 16-ounce can light red kidney beans, drained
1 16-ounce can red kidney beans, drained
2 8-ounce cans tomato sauce
1 10-ounce can diced tomatoes and green chilies
1 jalapeno pepper, seeded and chopped ( optional )
1 to 2 tablespoons chili powder
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoons ground cumin
11/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
11/2 teaspoons salt
1/4 teaspoon pepper
Chopped onion
Dairy sour cream
Shredded cheddar cheese
In a four-quart Dutch oven, cook ground chuck, onion, green pepper, and garlic
until meat is brown. Drain well. Add undrained tomatoes, drained kidney beans,
tomato sauce, undrained tomatoes and green chilies, jalapeno pepper, chili
powder, oregano, cumin, basil, salt, and pepper. Cook over medium heat for 10
minutes. Reduce heat. Cover and simmer for 1 hour, Serve with additional
chopped onion. sour cream, and cheddar cheese for topping.
Makes 8 main dish servings.
Karis' Hint : Simmer in a crock pot for an additional 2 hours.
There was a spot on old Beale Street run by Sunbeam Mitchell. Here all of the
musicians around, including the notable B.B. King, could eat cheap, and get a
bowl of the best chili in town. B.B. remembers: ''If you had 15 cents at that
time, you could eat well: a nickel's worth of crackers and a dimes worth of
chili!" "Lucille's Chili," named for B.B.'s famous guitar, is patterned after
this memorable feast.
Alan Boles
Scott Robinson's $25~000.00 World Chili Champ
----INGREDIENTS/PHASE 1----
3 lb beef
1/2 lb ground pork
1 tablespoon flour
1 tablespoon vegetable oil
1/3 cup chopped onions
1/2 tablespoon granulated garlic
1 can beef stock
2 can chicken stock
8 oz can tomato sauce
1/2 tablespoon ground cumin
1 can 4 oz chopped green chilies
1 chopped jalapeno pepper
1 teaspoon black pepper
3 tablespoon chili powder
1 1/2 cup cook
----INGREDIENTS/PHASE 2----
4 oz can tomato sauce
4 tablespoon chili powder
2 tablespoon mild new mexico chili powder
2 tablespoon ground cumin
1 teaspoon granulated garlic
1 teaspoon tabasco
1/2 tablespoon brown sugar
3/4 cup cook
Makin' It/Phase 1: Saute the meat in oil, drain and add to a 4
quart pot. Add all the rest of the Phase 1 ingredients and simmer,
covered for 1 1/2 hours. NOTE: Meat should be cut into 1/2" cubes.
Makin' It/Phase 2: Uncover, add the ingredients from Phase 2 and
simmer, uncovered for 45 minutes. Please notice that there are no
beans involved in Scott's recipe. Per ICS rules, the use of beans or
any other filler in competition chili is prohibited. But if ya gotta
have'em, add 3 or 4 cans of drained pintos just at the end, in time
to warm'em up before serving. But try it without the beans first so
you can taste a $25,000 bowl of red.
1981 World Champ Butterfield Stageline Chili
4 medium onions, minced
10 lb lean beef brisket, finely ch
1/4 cup oil
1 1/2 cloves garlic; minced
2 lb ground pork
7 oz whole green chiles; minced
15 oz tomato sauce
1 lb whole tomatoes; finely chopp
1 tablespoon cumin
1 teaspoon salt
1 teaspoon oregano
1 tablespoon dry mustard
1 oz tequila
1 can beer
3 oz chili powder
2 beef bouillon cubes
Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer,
chili powder and bouillon cubes. Bring to boil then reduce heat and
simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min
before serving.
C.v. Woods World Championship Chili
3 lb chicken
1 1/2 quart water
1/2 lb beef suet
1/4 cup finely chopped celery
7 cup peeled, chopper tomatoes
2 teaspoon sugar
5 lb ctr cut pork chops , thin
4 lb flank steak
3 each medium onions, 1/2 pieces
3 each green peppers, 3/8 pieces
1 lb jack cheese, shredded
6 each long green chiles
1 teaspoon oregano
1 tablespoon ground cumin
1/2 teaspoon msg
1 tablespoon pepper
4 teaspoon salt
5 tablespoon chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 each cloves garlic, finely choppe
1 x juice of lime
Cut chicken into pieces and combine with water in large saucepan.
Simmer 2 hours then strain off broth.
In 2 qt saucepan combine celery, tomatoes and sugar and simmer1
1/2 hours.
Boil chiles 15 min until tender, remove seeds and cut in 1/4 in
squares.
Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and
thyme with beer until all lumps are dissolved. Add tomato mixture,
chiles, beer mixture and garlic to chicken broth.
Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into
skillet, add 1/2 pork chops and brown. Repeat for remaining pork
chops. Add pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown flank
steak in remaining drippings about 1/3 at a time. Add to pork
mixture. Return to simmer and cook slowly about 1 hour. Add onions
and green peppers, simmer 2-3 hours longer, stirring with wooden
spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
Reheat chili before serving. About 5 minutes before serving time,
add cheese.
Just before serving, add lime juice and stir with wooden spoon.
Serves 12
1981 Winning Recipe Chili - Mexican
2 1/2 lb beef brisket, 1 cubes
1 lb lean pork, ground
1 large onion, chopped fine
2 tablespoon wesson oil
3 x garlic cloves, minced
2 tablespoon diced green chilies
8 oz tomato sauce
1 salt and pepper to taste
1 beef bouillon cube
12 oz budweiser beer
1 1/4 cup water
6 tablespoon chili powder
2 1/2 tablespoon ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
1 oregano, pinch
In a large kettle or Dutch oven, brown the Beef, Pork and Onions in
hot Wesson Oil. Add Salt and Pepper to taste. Add remaining
ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is
tender and Chili is thick and bubbly. Stir occasionally.
Luke Brennan <LUKEB...@worldnet.att.net> wrote in message
news:78vlo1$a...@bgtnsc02.worldnet.att.net...
:Help! Our local Rod&Gun Club has 4th annual Chili Cook-off in 3 weeks. I
:
:
GatrGrad68
Luke...try using commercial chili powder and supplement it with additional
cumin to taste...also you might try substituting garbanzo beans for kidney
beans if your chili has beans...you might also use shredded beef from a roast
that has been pressure-cooked instead of ground beef. If pressure cooked, beef
roasts shread easily and give a coarse textured beef for the chili. This, of
course, isn't a recipe...just some chili "tips." Hope you move up in the
standings this time. Don't forget plenty of onion and garlic'
Dwight
Gary O.
>Help! Our local Rod&Gun Club has 4th annual Chili Cook-off in 3 weeks. I
>have come in dead last (out of 15-20 entries) all three years. I need a
>recipe which can save me; I see there are millions on the 'net--how to
>decide? Ingredients I like to use: ground venison--deer and moose-ground
>beef, mushrooms, garlic cloves, beans (any kind you suggest), green peppers,
>tomato, etc.. I just don't get the spices right for that popular chili
>flavor. Any help appreciated!
>
>--
>lukeb...@worldnet.att.net
>
>
Try making your own chili powder, or get a chili powder that is 100%
ground chile which was toasted before grinding. If you have a blender
or a spice grinder, you can grind your own. IMHO, a food processor is
not aptly suited for this purpose.
To toast the dried chile. Cut a slit in the side of a dried, whole
chile. open the chile, remove the stem and the ovary, the thick
fleshy portion with the seeds (the appearance of the ovary varies
greatly in the dried state, but the cluster of seeds is the tip-off).
Remove any large veins, or keep veins for heat. Depending upon your
choice and your cooking equipment, either tear the chiles into pieces
or simply lay them out flat on a hot, ungreased, flat metal grill.
This may or may not be seasoned, depending upon your tastes. When the
chile pieces just release their aroma, they are done. The heat of
the fire is a matter of taste and produces slightly different flavors,
IMHO. The key is to avoid BURNING the chiles. Remove the chiles from
the grill. Place them in the blender or spice grinder and convert to
powder.
It is best to experiment first with only one kind of chile at a time,
preferably from the same source (the same variety of chile from
different sources can vary greatly in flavor). But you should
definitely try a variety. The three most important to try will be the
ancho, the guajillo, and either Anaheim or the New Mexico chile. I
lump the Anaheim and the New Mexico Chile together, because this is so
often done, but fine New Mexico Chiles and good Anaheim Chiles are
definitely separate entities. Trying even just these basic three will
give you a good idea of the variations in flavor. The Ancho will give
you a deep, earthy base flavor, with mild heat. The Guajillo will
give you a slightly brighter chile flavor which is said to have
greater heat. The generic variety that I get a the local supermarket
seems to be milder than the generic ancho that I get at the same
source. (As you progress in your expertise, you may very well get
into gourmet suppliers, who can either supply you with greater
consistency or with expert advice on the variations that you will get
with their current supply). The Anaheim is a mild chile, with a
brighter, more vegetal flavor. Some versions of the New Mexico chile
can pack a punch.
As your base of knowledge and expertise in chili cooking grows, you
will probably develop your own blends. For instance, the Cascabel
provides a nutty overtone, awhile you can get a good smoky flavor from
the chipotle, which is a smoked, dried Jalapeno. You can get
different results from canned Chipotles, but most chili recipes rely
upon dry chile powder as the basis of their flavor.
Most chili recipes contain garlic. I've read of some which do not. I
have never tried any without garlic. Then there are the choices such
as onions or not, beans or not, black pepper or not, hot sauce or not,
fresh peppers or not, sweet peppers (bell) or not, tomatoes (including
tomato sauce and tomato paste) or not, salt-free (yech!) or not, etc.
One supposedly prestigious World Chili Cook-off Championship, while
not requiring that tomatoes be used, has never had a winner who did
not use toatoes of some kind, generally Hunt's Totatoe sauce and/or
Hunt' Tomato paste. Most purists demand that any beans be served WITH
the chili and not COOKED INTO the chili. Even recipes that do not use
onions generally suggest chopped or diced onions as a condiment at
serving time, along with grated or cubed cheddar cheese, etc.
Enjoy
Gary O.
trac...@pacbell.net
Michael Odom
<LUKEB...@worldnet.att.net> wrote:
>Help! Our local Rod&Gun Club has 4th annual Chili Cook-off in 3 weeks. I
>have come in dead last (out of 15-20 entries) all three years. I need a
>recipe which can save me; I see there are millions on the 'net--how to
>decide? Ingredients I like to use: ground venison--deer and moose-ground
>beef, mushrooms, garlic cloves, beans (any kind you suggest), green peppers,
>tomato, etc.. I just don't get the spices right for that popular chili
>flavor. Any help appreciated!
>
>--
>lukeb...@worldnet.att.net
>
>
As a Texan, I'd recommend not using mushrooms or beans in chili.
Think of chili as a meat dish. Mushrooms are good, but putting
mushrooms in chili is like putting anchovies in ice cream.
Use chopped or coarsely ground meat and brown it in olive oil. Season
the meat with chili powder (Gebhardt's is good, and so are Mexene and
Penderry's) Since chili powder is usually not fiery hot, don't be
afraid to really spice it, but check the label to see if the chili
powder has salt in it so you don't inadvertantly make it too salty.
Augment the chili powder with salt, black pepper, oregano and cominos.
Toasting the cominos a little or tossing them in with the meat as it
browns is a good idea.
A good substitute for (or addition to) chili powder would be ancho
chiles (in California anchos are sometimes called pasillas). These
are medium to mildly hot dried chile pods with a nice deep red color
and a pleasant earthy flavor. Pull the stems off the chiles, and
knock out the seeds. Toast the chiles very quickly in a medium oven
to bring out the flavor, being careful not to burn them. Crush them
and toss them into the browned meat. If you use anchos as a
replacement for chili powder, you'll need to use more oregano and
cominos.
After the seasoning is mixed with the browned meat, add beef stock or
water. Stock is, of course, better. You want to make it fairly soupy
at first, so use lots of liquid. Bring it to a boil and reduce the
heat and simmer covered for an hour or so. Taste and adjust the
seasoning. If it's too hot for you, pour off some of the liquid and
replace it with water or stock. A halved raw potato in the broth will
sometimes also help reduce the fire a bit. Take the tater out before
you thicken it of course.
Mix a little masa harina with enough cold water to make a thin "gruel"
and pour it into the chili, stirring all the while to avoid lumps.
Use about a tablespoon or less of masa harina for every gallon if
chili--it doesn't take much to really thicken it up. Masa is a
refined corn meal that is used to make tortillas and tamales. It has
a wonderful flavor and really adds to the chili. If you can't get
masa, you can substitute corn meal, but masa is worth looking for.
After the thickener has been well stirred in, cook the chili a few
minutes more. If it gets too thick, add water.
As to garlic, I usually add chopped garlic near the end of cooking so
the flavor doesn't cook out. But you may want to put it in at the
first.
I didn't give you amounts for the ingredients because our palates are
likely different and because I don't cook chili that way any more.
Use your judgment as to amounts, but give it a strong flavor. Chili
shouldn't be shy. Also cooking the chili a couple of days before the
event would be good. Chili is always better leftover than the day
it's made.
--
M.Odom
modom@unicomp[dot]net
PENMART10
In article <36b37d52...@news.tamu-commerce.edu>, mo...@check.the.sig
(Michael Odom) writes:
>On 30 Jan 1999 19:15:13 GMT, "Luke Brennan"
><LUKEB...@worldnet.att.net> wrote:
>
>>Help! Our local Rod&Gun Club has 4th annual Chili Cook-off in 3 weeks. I
>>have come in dead last (out of 15-20 entries) all three years. I need a
>>recipe which can save me; I see there are millions on the 'net--how to
>>decide? Ingredients I like to use: ground venison--deer and moose-ground
>>beef, mushrooms, garlic cloves, beans (any kind you suggest), green peppers,
>>tomato, etc.. I just don't get the spices right for that popular chili
>>flavor. Any help appreciated!
>>
>>--
>>lukeb...@worldnet.att.net
If this one doen't blow the rest away then you'd best stick to needlepoint.
---= CHILI MUY BUENO =---
INGREDIENTS:
2 lbs. beef chuck 1/2" cubes
2 lbs. beef chuck, ground
2 lbs. pork butt, ground
--------- I always grind my own!
1/4 cup lard, or corn oil
3 cups yellow onion, chopped
1 head fresh garlic, crushed, and chopped
1 cup celery tops, chopped
3 lg. ribs celery, chopped
1 lg. green bell pepper, chopped
1 lg. red bell pepper, chopped
2 cans, 28 oz., crushed tomato
6 lg. bay leaves
1/4 cup mild chili powder, (unsalted)
1/2 cup fresh flat leaf parsely, chopped
3 tbs. oregano, dried
3 tbs. thyme, dried
1 tsp. cummin seeds, hand rubbed
2 chipolte peppers, morita, (red jalapeno, smoked), rough chopped
1 tbs. adobo, (unsalted)
2 tsp. fresh black pepper, coarse ground
4 tbs. white vinegar
1 square bakers chocolate, (unsweetened)
(beans/optional)
2 cans, 1 lb., red kidney beans, drained, liquid reserved
2 cans, 1 lb., black beans, drained, liquid reserved
PREPARATION:
In heavy stainless steel, 10 quart pot, heat lard, or corn oil, and brown meat,
a small amount at a time, on high heat. Remove meat to bowl with slotted spoon.
When all meat is browned, return to pot, and add onions. Cook until
translucent, not brown. Add garlic, and cook briefly. Add celery, and bell
peppers, and cook briefly. Add tomatoes, and reserved bean liquid, lower
heat, and bring to low simmer. Add bay leaves, chili powder, parsley,
oregano, thyme, cummin, chipolte peppers, vinegar, adobo, black pepper,
and chocolate. Simmer slowly, partially covered for 2 hours. Stir frequently,
and add water if necessary. Add beans, and heat through. Salt to taste
with kosher salt. If hotter chili is to your taste, add red pepper flakes,
NOT Louisiana hot sauce. Do not forget to remove bay leaves.
Serve over rice, with warmed corn tortillas. Garnish with shredded white
cheddar, or Latin type cheese if available, chopped raw yellow onion, sour
cream, avocado, fresh diced tomitillo, or tomato, and lime wedges. Mucho cold
cervesa, or margaritas to be offered as accompaniment.
Comer!
---
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Joyce and Bruce
Here is my standard recipe for chili which I found a few years ago in a
cookbook entitled "His Turn to Cook". We enjoy it very much and everyone
that we have made it for has also. Several have asked for the recipe.
Here it is:
Devil’s Delight Chili
5 slices of
bacon
8 ounces Italian sausage
2 medium onions
1 small green pepper
1 ½ lbs beef chuck steak
1 clove garlic
2 dried red chili peppers (seeded and crumbled)
2 jalapeno peppers, seeded and chopped
1 to ½ tablespoons chili powder
½ tsp dried oregano, crushed
1 12 ounce can tomato paste
1 16-ounce can pinto or dark kidney beans
1 16-ounce can garbanzo beans, drained
Optional: Instead of using 12 ounces tomato paste: 6 ounces tomato paste
28 ounces of whole tomatoes (crushed). Chunkier
texture.
In a large saucepan or Dutch oven cook bacon till crisp; drain and
crumble
Brown sausage in the same saucepan, reserving 2 Tbsp drippings. Set
sausage aside.
Chop onions and green pepper. In reserved drippings, cook chopped onion,
chopped
pepper, diced beef and minced garlic till meat is brown.
Add crumbled bacon, cooked sliced sausage, dried chili peppers, jalapeno
peppers
and ½ tsp salt. Stir in tomato paste and 2 ½ cups water. Bring to
boiling reduce heat
and simmer covered 1 ½ hours, stirring occasionally.
Stir in pinto or kidney bean and garbanzo beans; simmer covered 30
minutes longer.
Makes 8 servings
Enjoy!
RobDgot
From: "Luke Brennan" >>
E-mail me. I have a file of about 100 chili recipes.
To be old and wise, you first have to be young and stupid.
Bob Gottlieb
Paul Ferrara
out the beans and use diced chuck instead of ground anything.
Paul
Luke Brennan wrote in message <78vlo1$a...@bgtnsc02.worldnet.att.net>...