Chili Recipies

[bcoop]

peanut butter can act as a thickener, and the sweetness will also help balance out any heat from the chiles.

I made an orange soda/sriracha/peanut butter BBQ sauce once that everyone questioned the peanut butter addition, until they tried it.

That shit was delicious, and turned out so much better than it would have if we had used ketchup or tomato sauce to thicken.

[kingjason]

you can do it without flour, traditionally it's corn flour (masa harina). it's for thickening.

use a bit less liquid or cook uncovered until you get the consistency you want.

You know I like it a bit soupy. I understand why they use it I just wondered if it would affect the fllavor that much. I think I will give it a shot.

[momo]

You know I like it a bit soupy. I understand why they use it I just wondered if it would affect the fllavor that much. I think I will give it a shot.

well it will taste better without flour than with.

[Trick Pony]

A little bit of arrow root with also thicken it up quite a bit without affecting flavor. That's what I use in my clam chowder too.

[jyro]

makes it thicker

Peanut butter? What purpose does it serve?

you can't taste it at all, but it makes it better

btw, if you get it too spicey with peppers, add a little hershey chocolate syrup. just a tiny bit.
when you let the pot cool then reheat, all of the flavors mix better, thats why leftover chili taste better.

[jyro]

flour has a bitter taste

well it will taste better without flour than with.

and, it makes the chili stick to the pan, adds calories too. too much salt, add flour

[BradM]

I love peanut butter, I just didn't know it's application. I understand cooking with ingredients that don't leave a flavor. I use a lot of yellow mustard to make pastes for BBQ and have had good success with out leaving the mustard flavor profile. I know some people don't approve of that.

[unkoricky]

I'm gonna make Guys chili for the 2nd time tomorrow.

Any substitutions?

I felt like there was too many beans in the chili the first time, probably do 1 can of pinto/kidney instead of 2.

Brisket instead of Ground Chuck.

[Silverback]

I'm gonna make Guys chili for the 2nd time tomorrow.

Any substitutions?

I felt like there was too many beans in the chili the first time, probably do 1 can of pinto/kidney instead of 2.

Brisket instead of Ground Chuck.

I made mine with Venison, wine, and hot Italian sausage, and no onions, since the chick is allergic to onion. The wine and deer went really well together. Also made cream corn, corn bread to pour the chili over.
Dragon’s Breath inspired Deer Chili
Ingredients
• 2 tablespoons butter
• 3 tablespoons bacon grease, or canola oil
• 2 red bell peppers, diced (about 2 cups)
• 2 jalapenos, minced (about 2 tablespoons)
• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 1 head garlic, minced (about 1/4 cup)
• 1 pound venison loin, trimmed and cut into 1/4-inch cubes
• 1 pound ground venison
• 1 pound ground beef, coarse grind
• 1 pound bulk Italian sausage
• 3 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 2 teaspoons of Mexican oregano
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces red wine
• 1.5 cup chicken stock
• 2 (15.5-ounce) cans pinto beans, with juice
• 2 (15.5-ounce) cans kidney beans, with juice
Directions
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, and chiles and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in wine and chicken stock. Add beans, lower heat and simmer for 2 hours.
 
Cream Corn Corn Bread Muffins
Ingredients
• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

[Lone Sailor]

I'm gonna make Guys chili for the 2nd time tomorrow.

Any substitutions?

I felt like there was too many beans in the chili the first time, probably do 1 can of pinto/kidney instead of 2.

Brisket instead of Ground Chuck.

Don't be a yankee, avoid the beans altogether.

[Silverback]

Don't be a yankee, avoid the beans altogether.

Typically I'm a no beans in chili guy, but I was glad they were in there for the venison chili I made, it helped with the texture some, since there was so much ground meat that just fell apart

[momo]

Typically I'm a no beans in chili guy, but I was glad they were in there for the venison chili I made, it helped with the texture some, since there was so much ground meat that just fell apart

same here. i made some pretty basic venison chili 2-3 weeks back. turned out great, the beans helped a lot.

[no4njnk]

I wonder how much different it would be without the flour. Looks nice and low carb except that half a cup. LOL

If I am eating chili I am not aiming for a health food, plus the low carbs go out the window when I eat it with cornbread.

[Hot-roD]

1 large slow cooker
1 large roast cubed into small chunks ( Fat trimmed off)
Mexene chili powder
a few fresh jalapenos
2 cans of Rotel Chunky Diced Tomatoes & Green Chilies
a large can of stewed tomatos
several onions of your choice
ground cumen
1 table spoon of peanut butter
minced garlic
1 red bell pepper

Put the tomatos, a few cut peppers with the cores removed, the Rotel,
sliced up onions, about 1/4 of the Mexine and a table spoon of Cumen powder in the slow cooker on high.

Cut up the roast into cubes and brown the cubes in a covered skillet with the chili power, when brown, add to the cooker with enough water to let it cook for a long time

After it has cooked for 8 hours on high add 1 table spoon of smooth peanut butter and 2 table spoons of minced garlic, slice up the red bell pepper in small pieces and add it. Season with more chili powder to your taste, let it cook for about 8 more hours on low and turn the cooker off. let it cool . Reheat when ready to serve, serve it with fresh sliced jalapenos, fine sliced onion and grated cheese of your choice and whatever crackers you like.

There will be little or no grease and there is no need to add salt, (all the canned stuff was loaded with salt, always look for the lowest salt content choices)

Sounds HOT and appetizing, but do the PB really necessary?

[Hot-roD]

The Ingredients

1 1/2 lbs ground turkey (or, if you prefer, ground beef or tenderloin)
1 large green bell pepper (chopped)
1 hot pepper, chopped (optional, as is the type of pepper. I like a California pepper myself.)
1 large onion (chopped)-I prefer Spanish or Vidalia onions
3/4 tablespoon of crushed red pepper (adjust this depending upon your desired level of heat. This recipe is relatively hot, made as is, for most people)
1 clove garlic, minced
1-2 tablespoons chili powder
1 1/2 - 2 teaspoons ground cumin
2 - 2 1/2 tablespoons brown sugar
2 - 2 1/2 teaspoons oregano
~1 - 1/2 tablespoon salt
~1 - 2 teaspoons nutmeg (hence the "nutmeg state" reference above)
1 (28 ounce can) crushed tomatoes, undrained
1 (12 ounce can) tomato paste
1 can of beer
~4 (15 ounce) cans of kidney beans, drained (The beans come in various size cans, so I usually shoot for 50-60 ounces total, depending on the brand I buy)

The Method

If using beef tenderloin, trim excess fat and cut into 1/2 inch pieces. Spray a large stockpot with nonstick cooking spray and heat over medium-high heat. Add meat and cook until browned. Remove from heat and drain, if necessary.

In a large skillet, also spray with nonstick cooking spray and heat over medium heat. Add bell pepper, onion, red pepper, and garlic and saute vegetables 8-10 minutes, or until tender.

Add cooked vegetables to meat in the stockpot, along with remaining ingredients, and bring to a boil (keep stirring). Once boiling, reduce heat and simmer for roughly 1 hour.

At this point, I must add a word of caution. During the 1-2 hour simmer period I always taste and add more of the above spices, so as to get the balance correct. If you guessed that I've never had a batch that was exactly same as the last, you'd be correct. I have also used different types of hot peppers (saute'd with the rest of the vegetables) and have often had some pretty nuclear ("nukular," for the trolls who are interested) results.

I guess the main point is that the basic recipe is a very good starting point, but don't be afraid to expand/explore.

Enjoy!