||08-15-2013 12:21 AM
Since chili weather is not too far off for those of us up north (and when I say chili weather, I mean eating it at least 2-3 times a week), let's hear your favorite beer pairing and/or recipe.
I personally don't have a specific recipe for chili, I just start throwing stuff together until it tastes right in a big batch. My favorite beer pairing is Moose Drool Brown Ale from Big Sky. SWMBO doesn't understand how I can eat this several nights in a row.
Per a request, I extracted the full recipes out of the thread and posted them below with credit to their respective member.
Originally Posted by N7KMS
International Chili Society says no beans and I agree.
2.5 pounds ground beef
1.5 pound breakfast sausage
2 stalks celery finely chopped (I pulse mine in the food processor)
3 cups worth of onion diced up in the food processor
red pepper flakes to taste
1 tablespoon garlic powder
1/4 cup chili powder, plus more later on if you think you'll need it
two 28 ounce cans diced tomatoes (I like Western Family brand fire roasted tomatoes)
16 ounce can tomato sauce
1/2 cup TEQUILA! plus a couple shots for the cook
1/2 cup thick and pulpy orange juice
cayenne and paprika to taste
canned chipotles (diced) with adobo sauce to taste
Just brown the meat with a little oil and add everything else and simmer until its done. If you need more liquid use equal parts OJ and tequila. Its a good base recipe that is great to tweak and customize.
Originally Posted by Subsailor
2lb ground moose meat (or caribou, sheep, venison or occasionally bison and sometimes bear)
1lb ground sausage (usually moose or caribou here)
1lb kidney beans
1lb pinto beans
1lb black beans
3 or 4 large tomatoes, rough chopped
3 or 4 medium to large onions, rough chopped
3 to 6 large cloves garlic, minced
Couple of quarts of meat stock, (usually homemade)
Jalapenos, Serranos and/or Habaneros
Cilantro, oregano, cumin, chipotle powder, chili powder cocoa powder, kosher or sea salt, fresh ground black pepper; all to taste. We grow many herbs indoors year round, so we try to use fresh cilantro and oregano.
I make 2 big pots of it, 1 is spicy and 1 is mild. Spicy gets the fresh chopped peppers, mild doesn’t.
Sort beans and soak overnight. We keep a lot of dried beans around.
Drain beans, split into two pots (we have 2 10qt stock pots) and begin cooking in the meat stock, just enough stock to cover the beans. We use the beans because it stretches the amount of chili we make and we like it. I do make a version of this with no beans for con Carne.
Brown all the meat well in a cast iron skillet with a bit of bacon grease, moose tends to be dry.
Remove the meat and sauté onions until starting to caramelize, add chopped tomatoes and turn heat down. Cook slowly and add garlic. I usually cook it until it is a dark brownish color, almost a paste.
Place ½ of browned meat into 1 pot and the rest into another. Split tomato/onion between both pots and add herbs and spices and cocoa to taste, in Spicy pot add ½ of your peppers.
Cook low and slow overnight or all day while at work. The rest of the peppers go in about 10 or 15 minutes before finishing.
When you get home, you fry up some fresh thick cut bacon in your cast iron skillet. While bacon is cooling mix up your favorite cornbread recipe, I will use box mix but prefer from scratch. When mix is near ready, crumble bacon into it. I have 3 cast iron skillets and I put some of the bacon grease into a 2nd skillet. In the first skillet I pour the bacon cornbread and then for the second I put some chopped peppers from above into it then pour into the 2nd skillet.
When the cornbread is near baked to perfection, I add the chopped peppers to the spicy chili pot and let it all finish about the same time.
Serve with sour cream, grated cheese, finely chopped peppers and onions on the side.
For a beverage, I will usually choose an Alaskan Amber, Midnight Sun Sockeye Red, Kassik’s Beaver Tail Blonde or whatever I have bottled from my stocks.
Originally Posted by Genuine
This is the recipe I've been going by for the past couple of years. I've just omitted the really hot peppers and did a few more jalapeños. Delicious, hearty and filling!
Originally Posted by Yellowirenut
No one has mentioned White chili?
1lb Great Northern beans
1 - med onion
3 - cloves of garlic
2 - 4oz cans of green chilies
2 - tsp ground cumin
1 - tbsp. oragano
1 1/2 - tsp cayenne
2lb boneless chicken breast/ chunked
1/2 can chicken broth
1 cup water
brown chicken breast
Toss everything into crock pot on low/med before leaving for work.
Southwest - no beans
Southeast - beans but over rice
Anywhere the high for the day is below freezing- BEANS and cooked all day in the crock pot.
The most annoying thing I see people doing is filling the bowl with crackers till it makes a chili/cracker paste.
Originally Posted by smccarter
This recipe has taken 2nd place in company-wide chili cook-offs twice. Not a national competition, but the company I work for employs about 8,000 people and there were quite a few entries both times. It's a bit untraditional, but man is it good stuff.
2 lb ground beef - whatever you prefer
2 large onions diced
1 can kidney beans
1 large can crushed tomatoes
1 8oz can beef broth
1 8oz can french cut green beans, drained
Chili powder to taste
Cumin to taste
Salt to taste
Basil to taste, dry
Saute the onions in olive oil until tender, add ground beef until cooked. Add the rest of the ingredience and bring to a boil. Lower heat and simmer for several hours.
Serve with any of the following: grated cheese, minced onion, sour cream, tabasco - or some other hot sauce, rice, or pasta, or just plain. Rice, cheese, onions, and tabasco are my preferences, but I mix it up from time to time. The wife doesn't like chili very spicy, that's where the tabasco comes in for me.
My opinion is, if you like beans/no beans, meat/no meat, chili powder/fresh chilis, etc... and what you've made tastes good, just shut up and eat it. I've eaten many different styles of chili and have enjoyed most that I've tried. The recipe above is how I prefer to make and eat my chili.