I like chilli

   / I like chilli #1  

Soggy Bottom Outdoors

Gold Member
Joined
Feb 12, 2012
Messages
410
Location
Brandenburg ky
Tractor
2013 john deere 5075E and others
Here's my recipe I'd like to hear yours. I start with a pound of ground beef from an ole Hereford cow that got out one to many times. Well browned and grease drained. Next one pound of Purnells Hot Sausage again browned and drained. Add two cans of Rotel tomatoes and green chillis and two cans of of refried beans. In a good skillet with a little olive oil chop and sautee the following, one big sweet/Vadalia onion, one green bell pepper, one poblano pepper, one sorento pepper, 6-8 green onions. Dice two big tomatoes. Add whatever chilli seasoning you prefer but I like McCormicks or Lowerys. Cook today, let the favor set and eat tomorrow.
 
   / I like chilli #2  
Just had some chili tonight but I like your recipe better. Problem is I always go back for seconds / thirds then I'm too stuffed to move. Homemade bread and butter goes well with it too.
I'll have to try it next time.
Thanks
 
   / I like chilli #4  
I'm simple...
One pound of ground beef browned and drained.
One packet of Chili O seasoning.
One can of red kidney beans drained.
One can of Brooks chili hot beans.
One can of diced tomatoes.
10 minutes and I'm eating.
Serve in a bowl with one heaping tablespoon each of corn relish, shredded cheese, sour cream and diced green onion.:licking:
 
   / I like chilli #5  
I love chili -- wife makes it with a side of cornbread, and it's a good feed. She uses this recipe, which has hot italian sausage and red wine, and gives a real hearty rich deep flavor:

All-American Chili Recipe | MyRecipes

One of the best chili recipes we have come across.
 
   / I like chilli #6  
I make mine based on a 19th century San Antonio chili recipe that the Texas Institute originally published. No beans, no tomatoes.

3 lbs pork shoulder, cut into slabs.
1 large white onion chopped.
6 garlic cloves chopped.
4 ancho chiles remove seeds.
6 dried red chiles remove seeds.
1 tbs cumin ground.
2 tbs Mexican oregano (not Italian oregano).
Salt.

The pork slabs are grilled on the outside grill, then cut into chunks.
The dried chilies are soaked for 1-2 hours to rehydrate.
Chiles, onion, garlic are run through the food processor until liquid.
Everything is then cooked on the stove in a big pot until pork chunks are tender, about 3 hours.
Then I pull the pork apart and cook another hour.

Good in a bowl or a burrito or taco etc. I make it other ways too but this is the family favorite.
 
   / I like chilli #7  
1/2 ground beef, 1/2 ground pork, tomato sauce, diced tomatoes, dark red kidney beans, onion, garlic, chili powder, salt, and lots of fresh sliced jalapeno peppers (canned mushrooms optional).

Brown beef and pork in bottom of large kettle. Drain most of the grease, add onion, garlic, mushrooms, peppers, spices, and sauté 10 minutes. Add tomato sauce, tomatoes, and kidney beans. Simmer several hours. If it doesn't make my head sweat it needs more peppers!

Kevin
 
   / I like chilli #8  
ground beef, some ground pork, browned thoroughly, drain grease. dice tomatoes, green pepper, vidalia onion, habanero, jalapeno, minced garlic, kidney beans, B&M baked beans (sometimes with ,sometimes w/o B&M when use honey), honey, corn chips ground to powder. slow cooked so the beans don't turn to mush.

I could eat chili every night, on toast.
 
   / I like chilli #9  
Here is WENDY'S Chili
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce) …
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
 
   / I like chilli #10  
I've tried lots of recipes for chili over the years, but finally settled on the easy way. I use Wick Fowler's 2 Alarm Chili Kit, double the amount of tomato sauce it calls for and add a can of Ranch Style beans. And as others have mentioned, got to have cornbread with it, and I prefer adding shredded Velveeta cheese to the bowl when it's served.

I've tried every brand of canned chili I can find, and unfortunately haven't found one yet that was worth carrying home.
 

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