Chilli Recipe

[Mark-DuCo]

I see bacon but no pineapple!

 

[Jaybird1980]

I guess it depends on what spicy is to you guys. Some people (my FIL) thinks black pepper is spicy, others spicy starts at jalapenos.

I say Marks recipe up above, leave out the jalapenos and cayenne and it would be a good non spicy chili

 

[Bigtanker]

That's just WRONG!

Have you tried it????

 

[ghuns]

This is good. Better if you use leftover brisket instead of burger...

Smoked Chili​

I skip the bell peppers and use some poblanos. It's a bit of a roll of the dice, cause sometimes they are HOT.

 

[KellyinAvon]

Have you tried it????

NEVER!!!

 

[OneBadV8]

We use Fritos instead of crackers in chili.

BTW - the stuff they call chili in the Cincy area is awful. It's a tasteless gruel. They consider chili a condiment. Went into one of the chili places and ordered a bowl of chili and the waitress was incredulous. If they don't put it in something else they can't disguise how bad it is.

@Super Bee - I'll have to try the Coney Island in Fort Wayne next time I'm there.

You should, it’s good. The coneys too.. and the burgers

 

[OneBadV8]

@Bigtanker have to heard of Brunswick stew? It’s similar but different. It’s really good

This isn’t quite the same, but it’s close to what my GF makes.

Brunswick Stew

Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy...

www.tasteofhome.com

Just leave the hot sauce out

 

[Bigtanker]

@Bigtanker have to heard of Brunswick stew? It’s similar but different. It’s really good

This isn’t quite the same, but it’s close to what my GF makes.

Brunswick Stew

Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy...

www.tasteofhome.com

Just leave the hot sauce out

I'll check it out

 

[mike4sigs]

- Hop in my truck
- Drive to Fort Wayne Coney Island
- Have employee fill styrofoam container to the top with amazing chili
- Drive home
- Add oyster crackers
- Eat

Don't Forget the Coney dogs

 

[hoosierdaddy1976]

2 lb meat (usually ground beef)
1-2 onions, chopped
2-3 bell peppers, chopped
1-2 teaspoons beef base
1 can Refried beans
1 can diced tomatoes
1 beer
2 cans chili beans
Onion powder, garlic powder, chili powder, salt, pepper
V8 and/or tomato juice

Brown meat, onions, and peppers. Drain excess grease.

Add next 5 ingredients, stirring frequently.

Use seasonings to taste.

Add V8 and/or tomato juice until desired consistency.

Simmer for as long as you can, but at least an hour.

 

[wcd]

What's your best, non-spicy chilli recipe?

Secret is using 12 to 24 hours smoked proteins, then add Some Ranch beans, tomato paste and sauce off the charts good.

 

[LEaSH]

Saute a large diced sweet onion.

Add a pound of lean ground beef and a pound of ground bison or venison. Won't have hardly any grease when browned.

Add a large can of crushed tomatoes and a small can of fire roasted tomatoes.

A large can of tomato juice or even better, V8 juice.

Table spoon of chili powder.
Two tablespoons of paprika.
Add the beans - drained!( 2 black, 2 dark red kidney, one Brooks chili beans,mild)
Two tablespoons of cumin on the beans.

Add a bottle and a half of Edmond Fitzgerald stout. Or any beer I bet, you'll barely notice any flavor.

Drink the other half while it is simmering down from a medium bubbling boil.

 

[Rookie]

Over The Top Chili (Smoked Chili Recipe)

This chili is literally over the top! Not just in the cooking method on your smoker but also in a delicious smoky flavor. Hands down this will be the best smoked chili recipe you will ever make.

www.bonappeteach.com

 

[Shadow01]

2 lbs of ground beef
1 can tomato juice
2 cans of diced tomatoes.
add water to thin juice to your liking
1 diced onion
chili powder to your spice level and salt to taste
1 can of light kidney beans

simple, basic and ready to add your special touches.

 

[PGRChaplain]

2# Ground Beef Browned, 4 cans Bush's Chili Beans, 3 cans Black Beans, 3 cans Diced Chili Tomatoes, 2 Large Onions Diced, 3 tbsp Taco Seasoning. 3 hours on High in the Crockpot turn to Low for 3 more hours. Stir frequently.
Garnish with Shredded Sharp Chedar Cheese when serving.
I Don't know how to Cook Small. This can be Frozen for a later date!

 

[Tryin']

It's white "chili", so be aware that some guys will burn you at the stake. For the acid reflux sufferers like me, this is where it's at for a bold meal on a cold night.

Chili Blanco Recipe​

---

Yield: 10 (8 oz) servings

Ingredients​

• 2 lb chicken, boneless breasts or thighs
• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
• 2 tbsp Saica Extra Virgin Olive Oil
• 1 large yellow onion, diced
• 3 Anaheim chiles, seeded, diced
• 1 jalapeno, seeded, diced
• 1 tbsp Killer Hogs The A.P. Rub
• 1 tbsp ground cumin
• 1 tsp Mexican oregano
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup flour
• 2 (15 oz) cans of great northern beans, drained, rinsed
• 1 quart unsalted chicken stock
• 1 cup heavy cream
• 8 oz cream cheese, cubed
• 1 bunch cilantro, minced
• 4 oz (1 cup) pepper jack cheese, grated
• Flavocano Smoky Red Chile Sauce (optional)
• pickled jalapeños (optional)

Instructions​

Preheat your Yoder Smokers YS640 Pellet Grill to 450° F, set up for direct grilling. Place a Lodge Logic 7 Quart Dutch Oven on the right (indirect) side of the grill, to preheat. Place GrillGrates over the left (firebox) side of the grill.
If cooking chicken breasts, slice horizontally into two thin pieces each, to create more surface area. Spray the chicken with duck fat, then season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning on all sides.
Grill the chicken on the GrillGrates over direct flame until nice grill marks and some char is formed. Flip and continue cooking until the internal temperature reaches 160° F. Remove from the grill. Rest for a few minutes. Dice into 1/2” pieces.
Move the dutch oven to the left (firebox) side of the grill and add the Saica Extra Virgin Olive Oil to the dutch oven. Add the onions and chiles. Stir then add the Killer Hogs The A.P. Rub, ground cumin and oregano. Stir and sweat until onions are translucent, 10-15 minutes.

You might also enjoy: Smoked Tri-tip Chili

Add the garlic, beans and chicken. Cook for about 2 minutes, stirring. Add butter and flour. Stir well. Add the chicken stock and bring to a simmer.
When the soup simmers and begins to thicken, stir in the heavy cream and cream cheese. Bring back to a simmer. Remove from grill. Stir in the cilantro and pepper jack. Taste and adjust seasoning, as needed. Serve with Flavocano Smoky Red Chile Sauce and pickled jalapeños, as desired.

 

[Shadow01]

 

[Thor]

Take out all the other pepper spices and just add ground habanero's for the finish. The heat builds slow and lasts a long time...no one will complain...really...

 

[Cameramonkey]

Im in the same boat. My family doesnt like spice either. This is my wife's family recipe. I like spicy, but I can always add the spice to my bowl. I really like it.

1 lb hamburger. (we use 95/5... less grease and more actual meat in the end)
2 cans diced tomatoes
*1 onion coarsely chopped (so those that dont like onion can eat around them)
*1 can mild Rotel. (all of the minor heat cooks out)
1 can of beans
1 can tomato juice
1 small can tomato paste (thickens it)
1 tsp sugar (kills some of the acid in the tomatoes without actually sweetening it)
1 tsp salt
1 TBSP mild chili powder
1 tsp black pepper

Brown the ground beef (drain most of the grease if you dont use 95/5), add it all into the crock pot and cook all day.

Serve over cooked macaroni noodles to stretch it. (I added this from my family's tradition)

*optional-this was my personal twist

This is good. Better if you use leftover brisket instead of burger...

Smoked Chili​

I skip the bell peppers and use some poblanos. It's a bit of a roll of the dice, cause sometimes they are HOT.

I have yet to find a Poblano that is still hot after cooked low and slow. Maybe a bit of a sharper flavor than bells but never hot. I actually prefer Poblanos cooked. they still have a bold flavor where bells turn into green mushy, meh.

 

[BR8818]

For those that are tired of Red Chili:

2 Chicken Breast-Baked w/Salt & Pepper, then Shredded
2 Cans Great Northern Beans
Small Can Diced Green Chilis
Aprox Cup & a Half of Chicken Broth (more or less-depending on how thick you want it)
Envelope of McCormick WHITE Chili seasoning
View attachment 242533
Throw all the above in a pot & let it simmer for bout a half hour, then GTG
For those that want it a bit Spicier-add a diced Jalapeno or shake in some Powdered Cayenne.

I have a recipe about like this, but it has cream cheese and you mash one of the cans of beans. It's delicious with Tortilla chips.