Chili Recipe's

[Don]

Does anybody know a grocery store or specialty store that carries Gebhardt's Chili Powder? I could buy it online, but I'd like to be able to pick some up locally.

Thanks, Don

[bojack]

well boys~~how in the world can ya make chili without a can of beer in it?? gives it a good flavor

[damselfly]

Hey KFF !! I had something very similar @at party a long time ago, but rather than useing jalapeno's they used those pepperocini's (sp?) -- wrapped a piece of thinly sliced turkey around the pepperocini and then the bacon and grilled them -- they were AWESOME!

[Crippled Caddis]

LMW wrote:

<it is a great way to use any leftover chili>

Please define the last two words. They simply don't compute.

WARNING to those who have posted their Chili recipes:

There are probably warrants outstanding on you at various locations in Texas. Crossing the state line would be ill-advised after using the word 'beans' in a Chili recipe. While tomatoes aren't yet a hanging offense if you use them you won't be accepted in polite society in Texas either.

I would suggest you see the recipe at:

<http://www.kuro5hin.org/story/2003/10/11/162534/92>

[rps]

Chili, the Way It Should Taste

Serves 6 – 12

Ingredients

1 pound sirloin steak

1 pound extra lean ground chuck

¼ pound ground pork sausage

2 soup cans of no/low sodium beef stock

2 large tomatoes, skinned, seeded, and diced

1 large yellow onion, diced

1 tablespoon tomato paste

8 ounces beer

2 cans pinto beans

2 fresh jalapeño peppers, seeded and diced fine

2 tablespoon olive oil

2.5 tablespoons ground cumin

1 tablespoon oregano

1 teaspoon cayenne pepper

1 large pinch of thyme

2 cloves garlic, diced fine

Method

Remove all fat and bone from sirloin and cut in .25 inch strips

Heat the 1 tablespoon of olive oil in large skillet over high heat, then brown pork sausage. Break the sausage into pieces and drain well on paper.

Allow skillet to reheat and brown the steak strips in two batches. Drain well on paper towels.

Allow the skillet to reheat and brown the lean ground chuck in two batches. Drain well on paper towels.

Drain all fat from the skillet and pat (not wipe) the skillet dry of fat.

Reheat the skillet and add the tomato paste, stirring continuously to prevent sticking. Add the beer and use the liquid to deglaze the bottom of the skillet.

Add the stock and tomatoes and reduce the heat to a low simmer.

In a separate pan over medium heat, add 1 tablespoon of olive oil. When heated, add the onion and sauté to translucent. Add the jalapeño and garlic and slowly sauté another 3 minutes. Add the dry spices and mix in well, allowing another 1 minute of cooking.

Dice the browned sirloin steak strips finely.

Add all meat to the simmering stock.

Add onion mixture to the stock.

Simmer one hour, skimming all fat from the surface.

Add the pinto beans, including the liquid.

Simmer slowly for one to two hours, until liquid begins to thicken. Taste and adjust spices, but not salt. Skim any fat from surface.

Simmer an additional 30 minutes to serving consistency. Taste and add salt to taste

[mosouthpaw]

rps was on the right track until i saw the beans. No chilli should have beans... fillers bad

[flyfishmaster]

I was in a chili cook off about a month ago at work. With 20 entries and over 120 people voting. Here is the

recipe that won it for me (I received 46 first place and 27 second place votes).

The Day Before Chili

Ingredients (servers 16+)

--- Step 1

• 4 or 5 pounds ground beef

• 3 Tablespoon olive oil

• 1 medium onions, chopped

• 6 cloves garlic, minced

• 2 Tablespoon salt

• 2 Tablespoon ground black pepper

• ½ Jar Blackberry or Grape jelly

Cook ground beef in jelly, olive oil with onion, garlic, salt and pepper until browned well in a large pot. Drain off fat.

--- Step 2

• 1 cup chopped red bell pepper

• 7 ounces chili powder

• 3 Tablespoon garlic powder

• 2 Tablespoon hot pepper sauce

Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 minutes while stirring.

--- Step 3

• 4 - 15 to 16oz cans of red kidney beans (drained)

• 2 - 15oz can diced tomatoes

• 2 - 15oz can tomato sauce

• 1 can beer

• 6 Tablespoons ground cumin

• 2 Tablespoon Worcestershire sauce

• ½ Jar Blackberry or Grape jelly

Directions

After the previous step is complete, add the remaining ingredients and gently bring to a boil. Allow simmering for 15 minutes then turning off heat and allow cooling

The two key items are: to prepare the chili at least 2 days ahead of time and use the JELLY. The voters indicated they liked the sweet taste, but with a kick.

Enjoy,

FFM

[rps]

The addition of jelly is a wonderful idea. An old home entertainer trick is to cook little smokies or sausage balls in a mixture of 1/2 grape jelly and 1/2 Heinz chili sauce. I just hadn't thought of using the jelly in chili.

[bigredbirdfan]

I'll have to try the jelly idear. I made some chili saturday (it peaks at days 2-3 after all that cookin) and sweetened mine with brown sugar. Last I checked we don't even border Texas and Hillbillies survived on beans so I stay true to my culture. Besides it gives me an opportunity to sing the kids that famous song "Beans, Beans..."