I lost my recipe for my favorite chili recipe. It was made from cubed beef (not ground), coffee, cocoa powder and had a bottle of amber beer in it. Anybody got a tried and true recipe?
Chili Recipe
- Thread starter Yanks27
- Start date
Yanks27:
How many 'fire alarms (hot, spicey, ect..)'
do you want your reciepe to have? 
Christopher
- Thread starter
- #3
Yanks27:
How many 'fire alarms (hot, spicey, ect..)'
Christopher
It should have a kick, but not haberno hot.
A recipe? For chili? Sacrilege! Chili is a dish made for improvisation and clearing leftovers.
Anyway, try this:
1-2 lb meat cubed, chopped, or ground (beef, buffalo, sausage, venison, veal, whatever tastes good)
1 big can diced tomatoes
1 large onion, chopped
1 bell pepper, chopped
chili powder to taste
salt to taste
1-2 cans drained pinto beans (optional)
1 bottle of dark (but not too hoppy) beer
Brown the beef and saute the onions. Then go through your cabinets and find anything that might be tasty in there: spices of all varieties, Worcestershire sauce, a good bbq sauce, canned or dried chipotles or other chilies, sweet corn, dark chocolate or cocoa powder, etc. I've never had chili with coffee in it, but this would be the time to add it in if you like it. Throw everything in the pot and let cook for a good long time. If it's too watery when you're ready to serve then crush up some tortilla chips and mix them in.
Serve with your fixings of choice. The above is a pretty small recipe, so if you are serving a big group you'll want to scale it way up. And go light on the salt when you start, especially if you're going to add the crushed chips at the end. You can always add salt but you can't take it away.
Anyway, try this:
1-2 lb meat cubed, chopped, or ground (beef, buffalo, sausage, venison, veal, whatever tastes good)
1 big can diced tomatoes
1 large onion, chopped
1 bell pepper, chopped
chili powder to taste
salt to taste
1-2 cans drained pinto beans (optional)
1 bottle of dark (but not too hoppy) beer
Brown the beef and saute the onions. Then go through your cabinets and find anything that might be tasty in there: spices of all varieties, Worcestershire sauce, a good bbq sauce, canned or dried chipotles or other chilies, sweet corn, dark chocolate or cocoa powder, etc. I've never had chili with coffee in it, but this would be the time to add it in if you like it. Throw everything in the pot and let cook for a good long time. If it's too watery when you're ready to serve then crush up some tortilla chips and mix them in.
Serve with your fixings of choice. The above is a pretty small recipe, so if you are serving a big group you'll want to scale it way up. And go light on the salt when you start, especially if you're going to add the crushed chips at the end. You can always add salt but you can't take it away.
+1 to no recipe. Off the top of my head...
Brown some combination of maybe 3 lbs of strip steak, short ribs, brisket, osso bucco, or whatever nice meat, preferably with some fat and lots of bones and connective tissue. Brown various onions, Italian green peppers, maybe celery (or carrot for sweetness) and lots of garlic. Deglaze with a bottle of wine. Meanwhile, soak 6 anchos, milatos, and/or pasillas, a guajillo or chipotle or two, and something hotter, then trim, chop, and toss the seeds. Put it all together with tomatoes, some nice herbs (rosemary or some combination with oregano are my favorites) and maybe some stock... heat the liquid... then set the meat on top to braise for, oh... maybe 5 hours at 325F, turning it a couple times. I'm thinking Chilli infused ropa vieja. Molasses and some more herbs near the end to taste.
Brown some combination of maybe 3 lbs of strip steak, short ribs, brisket, osso bucco, or whatever nice meat, preferably with some fat and lots of bones and connective tissue. Brown various onions, Italian green peppers, maybe celery (or carrot for sweetness) and lots of garlic. Deglaze with a bottle of wine. Meanwhile, soak 6 anchos, milatos, and/or pasillas, a guajillo or chipotle or two, and something hotter, then trim, chop, and toss the seeds. Put it all together with tomatoes, some nice herbs (rosemary or some combination with oregano are my favorites) and maybe some stock... heat the liquid... then set the meat on top to braise for, oh... maybe 5 hours at 325F, turning it a couple times. I'm thinking Chilli infused ropa vieja. Molasses and some more herbs near the end to taste.
Last edited:
Chili Con Carne
Ingredients
2 ounces or six tablespoons of Chiltomaline Chili Blend from Penderys, Fort Worth,
Texas*
2 pounds of coarsely ground or cubed lean chuck, sirloin, game, pork or whatever
combination you like.
1 cup of chopped onion or as much as you like
2 or 3 cloves of garlic, crushed
½ teaspoon of ground red pepper, or which ever or how much pepper you prefer
½ teaspoon of Dutch processed cocoa powder or ordinary cocoa powder
1 small can (six ounce) of tomato sauce or diced tomatoes and green chilies (if desired)
Salt after cooking to your own taste
Masa flour for thickening
Method
READ ENTIRE RECIPE BEFORE BEGINNING
This recipe is for two pounds of meat; you can make adjustments for your size batch.
I cook my chili in a pressure cooker. You can use one or you can use an ordinary stew pot
or Dutch oven. Use the equipment you are accustomed to. Place the meat in a stew pot
and cook until no longer pink. Remove grease if you desire. Then add the rest of the
ingredients, save the masa and enough water to make the mixture a little watery for
simmering. I pressure-cook my chili at 15 pounds pressure for 30 minutes. You can also
prepare it on top of the stove to start and then finish in a slow oven. You can simmer on
top of the stove or in a slow cooker for as long as you like. If you have this recipe you
know how to cook chili. Simmer for 60 to 90 minutes if not using a pressure cooker. If
the chili is a little thin you can thicken it with a little masa flour in water.
Notes
The recipe and method are not carved in stone. Use your imagination and create your
own dish. Try using beef stock (unsalted) instead of water. Cocoa may seem odd, but it
will give color and a depth of flavor. Dutched cocoa is best. I was inspired by the use of
chocolate in Mexican dishes. If you use a chili blend other than the Chiltomaline from
Penderys, you may not need to add the garlic or onion, read the label. However, the
Chiltomaline is the best blend I have used. If you are hard-core, leave out the tomato
sauce. I think that for a chili contest a combination of beef and pork might be a good
flavor. Even better is a mix of pork and venison. More than any other soup or stew chili
can be a personal expression. Make it your own and call it your secret recipe.
* The Chiltomaline is a strong chili mixture. You may want to start with only two
tablespoons per pound of meat and then make up your mind.
Chili Cook-Off.
.If you can read this whole story without laughing, then there's no hope for you. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in Texas.
.Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better..
For those of you who have lived in Texas , you know how true this is..
They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park . Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Springfield , IL ..
..Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for.directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge 3.".
.Here are the scorecard notes from the event:.
.CHILI # 1 - MIKE'S MANIAC MONSTER CHILI.
.Judge # 1 -- A little too heavy on the tomato. Amusing kick..
.
Judge # 2 -- Nice, smooth tomato flavor. Very mild..
.Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy..
.
.
CHILI # 2 - AUSTIN 'S AFTERBURNER CHILI.
.Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang..
.Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously..
.Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in.more beer when they saw the look on my face..
.
..CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI.
.Judge # 1 -- Excellent firehouse chili. Great kick..
.Judge # 2 -- A bit salty, good use of peppers..
.Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting ****-faced from all of the beer..
.
.
CHILI # 4 - BUBBA'S BLACK MAGIC.
.Judge # 1 -- Black bean chili with almost no spice..
Disappointing..
.Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili..
.Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT ... just like this nuclear waste I'm eating! Is chili an aphrodisiac?.
.
..
CHILI # 5 - LISA'S LEGAL LIP REMOVER.
.Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive..
.Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement..
.Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them..
..
.CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY.
.
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers..
.Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb..
.Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand.behind me except Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone..
.
..
CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI.
.Judge # 1 -- A mediocre chili with too much reliance on canned peppers..
.Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about judge number 3. He appears to be in a bit of distress as.he is cursing uncontrollably..
.Judge # 3 -- You could put a grenade in my mouth, pull the pin,and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili,.which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach..
.
..
CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI.
.
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence..
.Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd.have reacted to really hot chili?.
.Judge # 3 - No Report.
Ingredients
2 ounces or six tablespoons of Chiltomaline Chili Blend from Penderys, Fort Worth,
Texas*
2 pounds of coarsely ground or cubed lean chuck, sirloin, game, pork or whatever
combination you like.
1 cup of chopped onion or as much as you like
2 or 3 cloves of garlic, crushed
½ teaspoon of ground red pepper, or which ever or how much pepper you prefer
½ teaspoon of Dutch processed cocoa powder or ordinary cocoa powder
1 small can (six ounce) of tomato sauce or diced tomatoes and green chilies (if desired)
Salt after cooking to your own taste
Masa flour for thickening
Method
READ ENTIRE RECIPE BEFORE BEGINNING
This recipe is for two pounds of meat; you can make adjustments for your size batch.
I cook my chili in a pressure cooker. You can use one or you can use an ordinary stew pot
or Dutch oven. Use the equipment you are accustomed to. Place the meat in a stew pot
and cook until no longer pink. Remove grease if you desire. Then add the rest of the
ingredients, save the masa and enough water to make the mixture a little watery for
simmering. I pressure-cook my chili at 15 pounds pressure for 30 minutes. You can also
prepare it on top of the stove to start and then finish in a slow oven. You can simmer on
top of the stove or in a slow cooker for as long as you like. If you have this recipe you
know how to cook chili. Simmer for 60 to 90 minutes if not using a pressure cooker. If
the chili is a little thin you can thicken it with a little masa flour in water.
Notes
The recipe and method are not carved in stone. Use your imagination and create your
own dish. Try using beef stock (unsalted) instead of water. Cocoa may seem odd, but it
will give color and a depth of flavor. Dutched cocoa is best. I was inspired by the use of
chocolate in Mexican dishes. If you use a chili blend other than the Chiltomaline from
Penderys, you may not need to add the garlic or onion, read the label. However, the
Chiltomaline is the best blend I have used. If you are hard-core, leave out the tomato
sauce. I think that for a chili contest a combination of beef and pork might be a good
flavor. Even better is a mix of pork and venison. More than any other soup or stew chili
can be a personal expression. Make it your own and call it your secret recipe.
* The Chiltomaline is a strong chili mixture. You may want to start with only two
tablespoons per pound of meat and then make up your mind.
Chili Cook-Off.
.If you can read this whole story without laughing, then there's no hope for you. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in Texas.
.Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better..
For those of you who have lived in Texas , you know how true this is..
They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park . Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Springfield , IL ..
..Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for.directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge 3.".
.Here are the scorecard notes from the event:.
.CHILI # 1 - MIKE'S MANIAC MONSTER CHILI.
.Judge # 1 -- A little too heavy on the tomato. Amusing kick..
.
Judge # 2 -- Nice, smooth tomato flavor. Very mild..
.Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy..
.
.
CHILI # 2 - AUSTIN 'S AFTERBURNER CHILI.
.Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang..
.Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously..
.Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in.more beer when they saw the look on my face..
.
..CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI.
.Judge # 1 -- Excellent firehouse chili. Great kick..
.Judge # 2 -- A bit salty, good use of peppers..
.Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting ****-faced from all of the beer..
.
.
CHILI # 4 - BUBBA'S BLACK MAGIC.
.Judge # 1 -- Black bean chili with almost no spice..
Disappointing..
.Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili..
.Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT ... just like this nuclear waste I'm eating! Is chili an aphrodisiac?.
.
..
CHILI # 5 - LISA'S LEGAL LIP REMOVER.
.Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive..
.Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement..
.Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them..
..
.CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY.
.
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers..
.Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb..
.Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand.behind me except Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone..
.
..
CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI.
.Judge # 1 -- A mediocre chili with too much reliance on canned peppers..
.Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about judge number 3. He appears to be in a bit of distress as.he is cursing uncontrollably..
.Judge # 3 -- You could put a grenade in my mouth, pull the pin,and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili,.which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach..
.
..
CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI.
.
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence..
.Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd.have reacted to really hot chili?.
.Judge # 3 - No Report.
- Thread starter
- #7
Good stuff Winston.
Describe your recipe to this guy. Within 6 hours he sent me a recipe I had lost years before just by describing it's ingredients and the type of cook book it came from, he not only sent me the recipe but the title and publisher of the cook book.
http://hungrybrowser.com/phaedrus/mostpopular.htm
No joke this guy is great
http://hungrybrowser.com/phaedrus/mostpopular.htm
No joke this guy is great
- Thread starter
- #9
Excellent resource bob.e, I will see if Uncle Phaedrus can find the recipe.
J
jcutter65
Holy Sh%# Winston, thank you for the laugh. 2:00am & my wife wants me to keep it down as I literally "LOL" at the 'Chili contest score cards'! . . . . "newby" jcutter65.
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