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Old 10-09-2007, 07:31 PM   #1
Ó Flannagáin
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Default Chili Recipe Swap

Mines pretty weak, that's why I'm hoping the serious chefs will chime in with some sexy recipes. #1, I don't measure my spices, so it tastes a little different every time.

I use one of two meats, ground venison or ground turkey.

1.5lb meat
4 big cans of tomatoe sauce
4 cans of corn
4 cans of dark red kidney beans
2 cans diced tomatoes
A generous amount of chipotle chili powder
A generous amount of red chili powder
A generous amount of ground cumin
A few red chilis chopped
A bit of Onion Powder
A clove of garlic, minced
Enough chopped celery to really thicken it up.
Half of one of those small boxes of dark brown sugar
a few splashes of pineapple juice
Salt to taste

Simmer over medium low heat til the celery is soft. (about 3 or 4 hours).

It may be simple... but it's damn good.

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Old 10-09-2007, 08:07 PM   #2
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Here's a great recipe from a good late friend (RIP). It's for the Big Green Egg, but can be done on any smoker or modified for the stove.

Kenny's Chili

Ingredients
1 large can (28 oz.) diced tomatoes and liquid. *(Muir Glen)
2 cans (14 oz. each) chili beans and liquid. *(Bush's, hot or mild)
1 lb ground meat or sausage (ground chuck, sirloin in any fat/lean combination) left over sausage, etc.)
2-3 strips of bacon.
2-3 medium cloves of garlic run thru a garlic press.
1 large or 2 small onions, medium chop *(vidalia).
2 stalks cerery, small dice.
2 Tbs chili powder *(McCormick or something better).
1 Tbs ground cumin.
1/2 tsp ground cinnamon.
1 squirt chocolate syrup or 1 T. Cocoa powder *(Hersheys, Swiss Miss).
Splash of balsamic vinegar.
Splash or Tabasco hot sauce or your favorite.
1 tsp oregano.
2 Tbs BBQ rub *(Dizzy Dust, Lysanders, Bilardo Bros.).
6 0z. beef broth *(Swanson) or better yet, beer or fruity red wine.
1 large dried chilipepper (guarillo, california,
pasilla, chipotle, scotch bonnet-(5 alarm).
Kosher salt and fresh cracked pepper to taste.
Wood chunks, I used Kiawe (Hawaiian mesquite) and pecanin ATL.
*Indicates recommended brands
Preparation:
Preheat your Egg to 275-300º
Open tomato and bean cans and dump into appropriately sized "chili pot", deep Corningware cassarole dish, metal stockpot, cast iron dutch oven, etc.
Fry baconextra crisp in a non stick skillet and crumble into chili pot.
Use bacon drippings to brown ground meat and sausage, seasoning with salt and pepper as you go. Halfway thru the browning process, add onions, garlic and celery. Drain grease and dump contents into chili pot. Float your dried peppers on top.
Add all remaining ingredients and stir thoroughly to incorporate well. Cook on the Egg with smoking chunks, placing chilipot on a pizza stone or other "thermal barrier". This allows the chili to heat slowly and pick up more smoke flavor. Stir
and taste every 20 minutes or so. Monitor the chili temp with an instant read thermo or Polder. Remove the dried pepper when you have the heat you are looking for. At about 140º internal and/or 1.5-2 hours,
remove the thermal barrier. With the pot directly over the heat now, it should come up to a boil in about 30 more minutes. Serve with thinly sliced green onions and graded cheddar cheese on top, perhaps a dolop
of sour cream also. It will taste even better the next day when reheated from a refrigerated and not frozen state.

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Old 10-09-2007, 08:30 PM   #3
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This won the Kansas State Chili Cook off – 1988.

Nice, Southwest style chunky steak chili.


******
3 large white sweet onions, large diced
3 large white sweet onions, peeled and drizzled with olive oil
4 red bell peppers OR 1 lb baby bell peppers, tossed in olive oil
5 lbs flank steak, rubbed with olive oil
2 large cans (15 ounces, I think) Pinto beans, drained and rinsed
2 large cans (15 ounces, I think) Black beans, drained and rinsed
1 giant-size (106 ounces, I think) crushed tomatoes
1 stick butter
1/2 small bottle Knorr Mexican-style beef bullion stock
4 bunches green onions

1/4 cup ground cumin
1/4 whole cumin seed
1/2 cup ground chipotle pepper
1/2 cup hot chili powder
1/8 cup Habanera peppers, mixed with 1 cup vinegar and pureed in blender for at least 3 minutes
3/4 cup dried cilantro
******
On preheated grill, add some soaked mesquite wood chunks to smoker box. Sear flank steak, turn over. Cook whole onions directly on top of meat. Char peppers on the side. Turn meat when bottom starts to crisp. When mesquite starts to smoke well, turn off gas, remove peppers, and put down the lid. Allow to smoke without checking for one hour.

In large Dutch oven, dump in butter and diced onion. Cook over medium heat for 30 minutes, stirring only once. Add spices, beans, tomatoes, and bring to a simmer. Reduce heat and stir often. Core charred peppers, coarse-dice and add to pot.

Remove onions and steak from grill. Meat should have an oily, black layer and taste almost bitter. Edges will be crispy, but will add excellent flavor. Slice meat thin against the grain and then cross-slice. Coarse-dice onions. Add, stir, cover and simmer over low heat for a while.

Just before serving, tail green onions, dice and stir into chili.
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Old 10-09-2007, 08:35 PM   #4
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Holy cow, I make a big pot of chili every month over the winter... these sound amazing, can't wait to try them out.

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Old 10-09-2007, 08:41 PM   #5
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Those look great!

Ed, having your friend's recipe live on is a great tribute to him.

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Old 10-11-2007, 01:35 AM   #6
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I'll be making one up this week, but I don't really measure anything anymore

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Old 10-11-2007, 11:46 AM   #7
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Quote:
Originally Posted by PseudoChef
I'll be making one up this week, but I don't really measure anything anymore

Tsk, tsk tsk.

My personal journey went through the non measurement phase (on anything, even in the restaurant setting) and now back to measurement. Well, let me take a step back. I measure everything by weight because I am in the process of formulating all of my recipes for just about everything. Especially sausages and dry cured sausage/salami.

This way when the kids grow old and have kids of their own and say "Gee dad, what's your recipe for Brats or Haggis or Habanero hotsauce" then I can give them a very exacting recipe. There is still the 'once in a lifetime' dishes I come up with, like when I am cooking dinner, etc. But now, everytime I begin to make something that is a repeat dish, it gets recorded. Just food (lol) for thought.

Mmmm. Chili. It is chili time!

Who here serves over cornbread? Rice? Nothing?
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Old 10-11-2007, 12:18 PM   #8
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Quote:
Originally Posted by zoebisch01
Who here serves over cornbread? Rice? Nothing?
I like to sprinkle a little cheese over it and just dive in.. Maybe crumble up some corn chips and sprinkle in as well.
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Old 10-11-2007, 01:22 PM   #9
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Quote:
Originally Posted by zoebisch01
Who here serves over cornbread? Rice? Nothing?
Fritos, a ton of diced onions, a teaspoon of pureed jalepenos and tobasco.
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Old 10-11-2007, 01:55 PM   #10
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Quote:
Originally Posted by zoebisch01
Who here serves over cornbread? Rice? Nothing?
I serve chili over elbow macroni.
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