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Q:
Hey WAM how about posting your chili recipe right here and I will share mine?
Question by Del in KS. Uploaded on March 07, 2010
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Answers (21)
1.5 lb very lean ground beef, Bison, or venison.
1-8oz can Contadina tomato sauce
1 small can frijole' negros (black beans)
1 medium onion chopped
3 or 4 Tbsp Extra Virgin Olive Oil
3 Tbsp Williams chili seasoning
2 Tbsp ground Cumin
1 Tbsp Corn flour or Corn meal
McIlhennys Tobasco sauce to taste
Sea salt to taste
I like to cook this in a cast iron dutch oven. It just seems to taste better that way. Brown the meat, remove from pan and drain all fat away. Heat the pot with the olive oil until it begins to smoke, throw in the onions and stir til the edges turn brown. Make sure you use enough heat for this or onions will just get mushy. Once the onions are brown put the meat back in, add the Tomato sauce and 3 or 4 cans of water. Mix the corn meal with some of the water and add. Stir in the Chili spice, cumin and salt then cover and simmer on low heat for a couple hours. Check every half hour or so and add water if necessary. Thirty minutes before you are ready to eat drain and add the beans. If you like it hot add tobasco.
I believe it was Tex Isbell that said real Chili does not contain canned tomatoes. He might be on to something. Anyhow one small can of T sauce is all we use. When we took a large pot of this to the office it disappeared fast.
I thought he said "Real chili does not contain beans".
Any chili that doesn't have beans ain't chili to me.
From what I heard REAL chili never had meat, just beans and sauce and whatever, that is from some Mexican families who attended our church in '72.
I make fairly good chili but I'll tell you what, it is going to have meat, sauce, beans, tomatoes and all the other good spices.
Dels' sounds awfully good, I may just steal an ingredient or two.
My dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on the other hand, thinks it is crazy to add tomaotes to your chili.
lb. ground beef or stew meat, browned and drained
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 small or 1/2 large red pepper diced
1 can rotel - Mexican flavored diced tomatoes with chilies
1 can black beans
1 small can tomato paste
1 can dark beer
4 tablespoons ground chili powder
2 tablespoons cumin
1/2 square Bakers unsweetend chocolate
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.Bring to a boil, and reduce heat to VERY low. Cook with the lid off for an hour. Then cook 1 hour with the lid on. Cook on VERY low!!
To kick it up, add a tiny bit of cayenne pepper or jalapeno.
Serving Suggestions :)
Add grated cheddar or Jack cheese on top. Add a dollop of sour cream, or Ranch dip. Add a squeeze of fresh lime juice and 2 tablespoons of fresh cilantro (chopped). Serve over a handful of Fritos or Tortilla chips. Serve over a bed of cooked pasta with cheese, sour cream, and jalapenos.
Alright, here goes:
2 lb ground elk
1 Walla Walla sweet onion
Brown meat in olive oil and add chopped onions in a large skillet
Add 1 packet Annie's organic chili seasoning and garlic powder and sea salt to taste
Combine into crock pot:
1 can fire roasted tomatoes with green chiles
2 cans fire roasted tomatoes crushed kind
Substitute 1 can of the regular fire roasted tomatoes with chipotle or add 1 can of Healthy Valley Chili with chipotle, or small can chipotle.
1 can of pinto beans
1 can black beans
1 can kidney beans
Get it going and add chili powder, garlic salt, or hot sauce to taste.
Sorry it took so long to answer. Had to go dig it up in the dark out in the chicken yard.
I was taught by my Texan Aunt that Real Texas Chili has nothing in it but meat, onions, chilis water and Masa flour. She also suggested the best serving dish is a hollered out armadillo shell.
When I make chili con carne' I like to use goat neckbones or spines cooked till the meat falls off'n the bones, then I add the chilis and onions 'n cook it somemore. Lastly I add in the finely ground corn Masa Flour to thicken it up right. Occasionally I do put beans and garlic in it but never tomatos. To me "vegitarian chili" is an abomination. Unfortunately, I do not own an armadillo shell serving dish, so my chili is never quite up to snuff presentation wise, but I never heard anybody complain about the taste!
Oh another thing, Ground meat in chili? Might as well open a can of Hormel. Ground turkey in chili? No, just No.
also prefer nothing ground, and big chunks are great. Tomatoes not necessary, certainly don't need many and god almighty keep out the ketchup!
It's debatable if it is possible to put too much chili powder. Certainly a whole bunch!
edit: actually if you have a bunch of ground venison I forgive you for using it
Don't eat no goat nor any possums on the half-shell. I'm not putting an elk roast or tenderloins in chili or stew!
And one more thing, Texans don't have the market cornered on how to make chili nor barbecue. JMHO
It appears that everybodie's taste is different. A few years back I told an old Navy Chief that he was just making tomato soup and he just about wanted to fight, hahahah. Still cracks me up when I remember that exchange. I was kidding but he didn't take it that way. We both had entered chili in a small contest at work. My chili disappeared first. I pretty much agree with Elmer. Lots of chili powder, no tomatoes and not too many beans for me please. Thanks everyone for your input.
Forgot to mention I shot a feral goat in Hawaii and it was pretty good meat. The feral sheep was even better. I'm with WAM on the 'possum's and 'dillos.
I heard a real Texan uses kobe beef cut into 1 1/2 " squares lol...actually the originall idea of chili is to use lesser cuts of meat or leftovers and make them edible.. hence, ground is acceptable...always with beans
A friend of mine shot a feral goat on Kahulawi when we were stationed in Hawaii and he and my father-in-law barbecued it and they said it was pretty good. But you know those cajun's will barbeque most anything!
You know how to get something on the Endangered Species List? Teach a cajun how to cook it!
Chili Recipe Without Beans
1 1/2 # Coarse Grind Deer or Elk
1 Medium onion, chopped
2 Tbsp. minced garlic
Good splash of EV Olive oil
1 Tbsp. Cayenne pepper
1 Tbsp. Black pepper
3 Bay leaves
1 Can Rotel drained- save liquid.
1 Package Williams Chili mix
1 Tbsp. cumin
Brown meat with olive oil, onion, garlic and spices. Do not drain or rinse.
Add drained Rotel and Williams Chili Mix.
Simmer over low heat, adding Rotel liquid to desired thickness. Add extra jalapenos if desired.
Simmer for 1/2 hour. Serves 2 if they are hungry!
WA Mtnhunter-
Goat ain't bad, but I'm gonna be the one that cleans it. No 'possums, or 'possums on the half shell!
Monkey ain't bad either, but I'll be danged if I ever eat any again...
WA Mtnhunter,
LMAO!! You have recipes for that too!!!
Never again on monkey. I ain't cleanin' one and I ain't eating the dang thing if you clean it!
Ahh reminds me of a song...
Great Big gobs of mutilated monkey meat...
I never suggested one make possum or 'dillo chili, but cabrito is practically traditional.
Monkey chili? Perhaps in Venezuela.
CRM30-06, sounds like you had a regrettable memory associated with monkey-gutting? Must be a story!
I think I too might prefer to avoid eating Primates, hobbits, dwarves, smurfs, ogres or bigfeet, no matter how good the Chili might smell. The only critter with "hands" I am presently willin' to nosh upon is 'coon. But it might be good chili!
No recipe for that beast. My indigenous counterparts cooked some up on occasion at a time long, long ago in a place far, far away. Perhaps I misunderstood the comment about the armadillo shell, AKA possum on the half-shell.
Post an Answer
1.5 lb very lean ground beef, Bison, or venison.
1-8oz can Contadina tomato sauce
1 small can frijole' negros (black beans)
1 medium onion chopped
3 or 4 Tbsp Extra Virgin Olive Oil
3 Tbsp Williams chili seasoning
2 Tbsp ground Cumin
1 Tbsp Corn flour or Corn meal
McIlhennys Tobasco sauce to taste
Sea salt to taste
I like to cook this in a cast iron dutch oven. It just seems to taste better that way. Brown the meat, remove from pan and drain all fat away. Heat the pot with the olive oil until it begins to smoke, throw in the onions and stir til the edges turn brown. Make sure you use enough heat for this or onions will just get mushy. Once the onions are brown put the meat back in, add the Tomato sauce and 3 or 4 cans of water. Mix the corn meal with some of the water and add. Stir in the Chili spice, cumin and salt then cover and simmer on low heat for a couple hours. Check every half hour or so and add water if necessary. Thirty minutes before you are ready to eat drain and add the beans. If you like it hot add tobasco.
I believe it was Tex Isbell that said real Chili does not contain canned tomatoes. He might be on to something. Anyhow one small can of T sauce is all we use. When we took a large pot of this to the office it disappeared fast.
Any chili that doesn't have beans ain't chili to me.
From what I heard REAL chili never had meat, just beans and sauce and whatever, that is from some Mexican families who attended our church in '72.
I make fairly good chili but I'll tell you what, it is going to have meat, sauce, beans, tomatoes and all the other good spices.
Dels' sounds awfully good, I may just steal an ingredient or two.
Alright, here goes:
2 lb ground elk
1 Walla Walla sweet onion
Brown meat in olive oil and add chopped onions in a large skillet
Add 1 packet Annie's organic chili seasoning and garlic powder and sea salt to taste
Combine into crock pot:
1 can fire roasted tomatoes with green chiles
2 cans fire roasted tomatoes crushed kind
Substitute 1 can of the regular fire roasted tomatoes with chipotle or add 1 can of Healthy Valley Chili with chipotle, or small can chipotle.
1 can of pinto beans
1 can black beans
1 can kidney beans
Get it going and add chili powder, garlic salt, or hot sauce to taste.
My dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on the other hand, thinks it is crazy to add tomaotes to your chili.
lb. ground beef or stew meat, browned and drained
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 small or 1/2 large red pepper diced
1 can rotel - Mexican flavored diced tomatoes with chilies
1 can black beans
1 small can tomato paste
1 can dark beer
4 tablespoons ground chili powder
2 tablespoons cumin
1/2 square Bakers unsweetend chocolate
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.Bring to a boil, and reduce heat to VERY low. Cook with the lid off for an hour. Then cook 1 hour with the lid on. Cook on VERY low!!
To kick it up, add a tiny bit of cayenne pepper or jalapeno.
Serving Suggestions :)
Add grated cheddar or Jack cheese on top. Add a dollop of sour cream, or Ranch dip. Add a squeeze of fresh lime juice and 2 tablespoons of fresh cilantro (chopped). Serve over a handful of Fritos or Tortilla chips. Serve over a bed of cooked pasta with cheese, sour cream, and jalapenos.
Sorry it took so long to answer. Had to go dig it up in the dark out in the chicken yard.
Chili Recipe Without Beans
1 1/2 # Coarse Grind Deer or Elk
1 Medium onion, chopped
2 Tbsp. minced garlic
Good splash of EV Olive oil
1 Tbsp. Cayenne pepper
1 Tbsp. Black pepper
3 Bay leaves
1 Can Rotel drained- save liquid.
1 Package Williams Chili mix
1 Tbsp. cumin
Brown meat with olive oil, onion, garlic and spices. Do not drain or rinse.
Add drained Rotel and Williams Chili Mix.
Simmer over low heat, adding Rotel liquid to desired thickness. Add extra jalapenos if desired.
Simmer for 1/2 hour. Serves 2 if they are hungry!
I thought he said "Real chili does not contain beans".
It appears that everybodie's taste is different. A few years back I told an old Navy Chief that he was just making tomato soup and he just about wanted to fight, hahahah. Still cracks me up when I remember that exchange. I was kidding but he didn't take it that way. We both had entered chili in a small contest at work. My chili disappeared first. I pretty much agree with Elmer. Lots of chili powder, no tomatoes and not too many beans for me please. Thanks everyone for your input.
Forgot to mention I shot a feral goat in Hawaii and it was pretty good meat. The feral sheep was even better. I'm with WAM on the 'possum's and 'dillos.
WA Mtnhunter-
Goat ain't bad, but I'm gonna be the one that cleans it. No 'possums, or 'possums on the half shell!
Monkey ain't bad either, but I'll be danged if I ever eat any again...
WA Mtnhunter,
LMAO!! You have recipes for that too!!!
Never again on monkey. I ain't cleanin' one and I ain't eating the dang thing if you clean it!
No recipe for that beast. My indigenous counterparts cooked some up on occasion at a time long, long ago in a place far, far away. Perhaps I misunderstood the comment about the armadillo shell, AKA possum on the half-shell.
I was taught by my Texan Aunt that Real Texas Chili has nothing in it but meat, onions, chilis water and Masa flour. She also suggested the best serving dish is a hollered out armadillo shell.
When I make chili con carne' I like to use goat neckbones or spines cooked till the meat falls off'n the bones, then I add the chilis and onions 'n cook it somemore. Lastly I add in the finely ground corn Masa Flour to thicken it up right. Occasionally I do put beans and garlic in it but never tomatos. To me "vegitarian chili" is an abomination. Unfortunately, I do not own an armadillo shell serving dish, so my chili is never quite up to snuff presentation wise, but I never heard anybody complain about the taste!
Oh another thing, Ground meat in chili? Might as well open a can of Hormel. Ground turkey in chili? No, just No.
also prefer nothing ground, and big chunks are great. Tomatoes not necessary, certainly don't need many and god almighty keep out the ketchup!
It's debatable if it is possible to put too much chili powder. Certainly a whole bunch!
edit: actually if you have a bunch of ground venison I forgive you for using it
Don't eat no goat nor any possums on the half-shell. I'm not putting an elk roast or tenderloins in chili or stew!
And one more thing, Texans don't have the market cornered on how to make chili nor barbecue. JMHO
I heard a real Texan uses kobe beef cut into 1 1/2 " squares lol...actually the originall idea of chili is to use lesser cuts of meat or leftovers and make them edible.. hence, ground is acceptable...always with beans
A friend of mine shot a feral goat on Kahulawi when we were stationed in Hawaii and he and my father-in-law barbecued it and they said it was pretty good. But you know those cajun's will barbeque most anything!
You know how to get something on the Endangered Species List? Teach a cajun how to cook it!
Ahh reminds me of a song...
Great Big gobs of mutilated monkey meat...
I never suggested one make possum or 'dillo chili, but cabrito is practically traditional.
Monkey chili? Perhaps in Venezuela.
CRM30-06, sounds like you had a regrettable memory associated with monkey-gutting? Must be a story!
I think I too might prefer to avoid eating Primates, hobbits, dwarves, smurfs, ogres or bigfeet, no matter how good the Chili might smell. The only critter with "hands" I am presently willin' to nosh upon is 'coon. But it might be good chili!
Post an Answer