My Chili recipe

[UVAwahoos]

This is an awesome chili recipe. I will have to add it to my recipe collection. Thanks for sharing.

 

[VietCowboy]

spanish or mexican chorizo? There's a difference. Darn near impossible to find spanish chorizo ready-made here in Nashville. Believe, I tried when making a chorizo-potato encrusted halibut which called for the spanish chorizo

 

[Wimbo]

spanish or mexican chorizo? There's a difference. Darn near impossible to find spanish chorizo ready-made here in Nashville. Believe, I tried when making a chorizo-potato encrusted halibut which called for the spanish chorizo

Mexican. In my grocery store (Kroger), it is in the refrigerated section next to the Mexican cheeses.

 

[YosemiteSam]

So, here's my thoughs on using a slow cooker for chili... It is darn near impossible to brown and drain your meat in a slow cooker (crock pot). This leads me to believe you will end up with mushy meat and lots of grease in your chili.

Best play here is to make your chili in a large dutch oven type pot on the stove top, then put it in your crockpot to keep it warm during an event, transfer it to another location, etc. Chili tastes better the day after you cook it, so crockpots make for a great way to heat it up on day two without drying it out.
Just my $0.02

If you use ground beef, brown and strain it first. Then slow cook the chili in the slow cooker. Now, if you are using steak or some other cut of beef, trim the fat and sear the meat on the stove to seal in the juices before putting it in the slow cooker.

I generally only use ground beef though sometimes beef tips. The red meat is usually cooked before the slow cooker. It's in the slow cooker that I usually will toss different meats like sausage or pork.

 

[YosemiteSam]

Chili over macaroni...now that's good.

I pick up a block of Velveeta and some elbow pasta with a little milk for Mac and Cheese. Then create a 50/50 mix of the Mac and Cheese and my Chili.

Every time I do this, I'm extremely uncomfortable for hours afterward because it's so good that I can't stop eating it. :laugh2:

 

[Yeagermeister]

My wife's chili is awesome. It's usually think enough that you could eat it with a fork. My favorite way to eat it is with crushed crackers mixed in and cheese on top.

The only time I have eaten chili over rice was in the Army and it would hardly classify as chili. It was more like bean soup and it tasted like hot sauce but then everything tasted like hot sauce. It was the only way to kill the taste. :laugh1:

 

[justbob]

i found this recipe for chicken chili:

http://www.foodnetwork.com/recipes/...hite-bean-and-chicken-chili-recipe/index.html

chicken (and turkey ) chilli is a cuss word in my house

 

[JBond]

I do red beans & rice, but I confess I have not heard of doing chili that way. sounds good, though.

Try splitting open a baked potato & filling it up with chili & top with shredded chease. That there is good eats.

The greatest Red Beans and Rice on the planet.

1 lb. red beans
½ lb. salt pork
3 cups chopped onion
1 bunch scallions, chopped
1 cup chopped green pepper
2 cloves garlic, crushed
1 scant Tbsp. salt
1 tsp. red pepper flakes
1 tsp. pepper
4 dashes Tabasco
1 Tbsp. Worcestershire sauce
1 8 oz. can tomato sauce
¼ tsp. dried whole oregano
¼ tsp. dried whole thyme
3 lbs. smoked Polish sausage/kielbasa, cooked on grill and cut into bite sized pieces
hot cooked rice


Sort and wash beans. Place in Dutch oven. Soak over night. Drain next day. Cover with fresh water. Add salt pork. Cover and cook over low heat for 45 minutes. Add all remaining ingredients except sausage and rice. Cover and cook over low heat 1 hour stirring occasionally. Add sausage. Cook uncovered over low heat 45 minutes, stirring occasionally. Serve over rice.

Pre cooking the keilbasa on the grill is important to cook out the grease.

 

[Duane]

The greatest Red Beans and Rice on the planet.

1 lb. red beans
½ lb. salt pork
3 cups chopped onion
1 bunch scallions, chopped
1 cup chopped green pepper
2 cloves garlic, crushed
1 scant Tbsp. salt
1 tsp. red pepper flakes
1 tsp. pepper
4 dashes Tabasco
1 Tbsp. Worcestershire sauce
1 8 oz. can tomato sauce
¼ tsp. dried whole oregano
¼ tsp. dried whole thyme
3 lbs. smoked Polish sausage/kielbasa, cooked on grill and cut into bite sized pieces
hot cooked rice


Sort and wash beans. Place in Dutch oven. Soak over night. Drain next day. Cover with fresh water. Add salt pork. Cover and cook over low heat for 45 minutes. Add all remaining ingredients except sausage and rice. Cover and cook over low heat 1 hour stirring occasionally. Add sausage. Cook uncovered over low heat 45 minutes, stirring occasionally. Serve over rice.

Pre cooking the keilbasa on the grill is important to cook out the grease.

Sounds great, going to have to try this out next week.

 

[Wimbo]

The greatest Red Beans and Rice on the planet.

1 lb. red beans
½ lb. salt pork
3 cups chopped onion
1 bunch scallions, chopped
1 cup chopped green pepper
2 cloves garlic, crushed
1 scant Tbsp. salt
1 tsp. red pepper flakes
1 tsp. pepper
4 dashes Tabasco
1 Tbsp. Worcestershire sauce
1 8 oz. can tomato sauce
¼ tsp. dried whole oregano
¼ tsp. dried whole thyme
3 lbs. smoked Polish sausage/kielbasa, cooked on grill and cut into bite sized pieces
hot cooked rice


Sort and wash beans. Place in Dutch oven. Soak over night. Drain next day. Cover with fresh water. Add salt pork. Cover and cook over low heat for 45 minutes. Add all remaining ingredients except sausage and rice. Cover and cook over low heat 1 hour stirring occasionally. Add sausage. Cook uncovered over low heat 45 minutes, stirring occasionally. Serve over rice.

Pre cooking the keilbasa on the grill is important to cook out the grease.

Do you dice/cube/strip the salt pork before you add it to the beans?

 

[JBond]

Sounds great, going to have to try this out next week.

It is terrific. It has become a favorite in my house. It came from a well known cajun chef in New Orleans. My mother happens to be a pretty good cook and kept bugging him until he gave it up.

 

[AbeBeta]

I make one with diced onion, celery, carrots, ground chicken, half a cup (or more) of chicken wing sauce, and serve it with blue cheese crumbled on top. You can use beans if you like (I'd go with white beans in this recipe)

Not a traditional chili by any means but it is delicious

 

[JIMMYBUFFETT]

I make one with diced onion, celery, carrots, ground chicken, half a cup (or more) of chicken wing sauce, and serve it with blue cheese crumbled on top. You can use beans if you like (I'd go with white beans in this recipe)

Not a traditional chili by any means but it is delicious

Mirepoix / The Holy Trinity is a good start for any dish, and I don't care what your cooking.