metalmom
Verified Military
I have literally over 30 recpes for chili.Beans or no beans?Is it blasphemous to add beans to Texas chili?
One word-Chili
- Thread starter metalmom
- Start date
I'm partial to the Scott Tenorman recipe. Shooting tannerite up close affords many opportunities for flavorful bits.
If its a Texas chili, its got to have at least a few kidney beans in it and a jalapeno or two. 
metalmom
Verified Military
Made chili tonight.4 jalapenos and kidney beans.Prefer to use steak as opposed to ground beef.
I actually really like elk in my chili. But yeah ground beef sucks.
metalmom
Verified Military
Short ribs sound good.Never heard of that in chili. I have an award winning chili recipe that calls for dark chocolate and coffee.I think cinnamon as well. Sounds not so great to me so never made it. I will put a little beer in my chili sometimes..
SpongeBob*24
Verified Military
Post that recipe, and I will make it...thats what I do....
metalmom
Verified Military
Ingredients
5 pounds beef brisket, cut in 1-inch cubes
1/4 cup olive oil
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers, seeded and diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
1/2 cup strong coffee
2 (15-ounce) cans kidney beans
2 tablespoons chopped basil leaves
Serve with:
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
Guacamole (see recipe)
ADD CHECKED ITEMS TO GROCERY LISTPat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Read more at: Devon's Award-Winning Chili : Barefoot Contessa : Food Network
Directions
Watch how to make this recipe.
Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
Not the recipe but still looking through my books and recipe noxes and not enjoying my beer so much lol. Will try to find that in the am.
5 pounds beef brisket, cut in 1-inch cubes
1/4 cup olive oil
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers, seeded and diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
1/2 cup strong coffee
2 (15-ounce) cans kidney beans
2 tablespoons chopped basil leaves
Serve with:
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
Guacamole (see recipe)
ADD CHECKED ITEMS TO GROCERY LISTPat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Read more at: Devon's Award-Winning Chili : Barefoot Contessa : Food Network
Directions
Watch how to make this recipe.
Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
Not the recipe but still looking through my books and recipe noxes and not enjoying my beer so much lol. Will try to find that in the am.
SpongeBob*24
Verified Military
I will try this next weekend and post pics...sounds EPIC....:-":wall:
:blkeye:
:wall::blkeye:
metalmom
Verified Military
Cool. Still going to find that recipe I told you about.Pics would be great.With that amount of meat and tomatos I would add extra chili powder. Thats just me-I am bossy in the kitchen lol.
R.Caerbannog
Verified Military
- Joined
- Nov 4, 2015
- Messages
- 2,383
Anyone like like green chili? Like the chili made with roasted Anaheim peppers, potatoes, and pork seared in its own fat.
metalmom
Verified Military
Never had it myself;Would love the peppers. Sounds good.
SpongeBob*24
Verified Military
I love Green Chili anything, grew up in NM....
My mom made a famous green chili pork stew that would warm your soul after a long day of deer hunting or snow skiing!!!!
:-":blkeye:
My mom made a famous green chili pork stew that would warm your soul after a long day of deer hunting or snow skiing!!!!
:-":blkeye:
metalmom
Verified Military
Sounds great. Went through all my chili recipes and I will post the one I make regularly. Also have mouth of hell chili recipe and so many more.What do you eat your chili with. Im a toast freak-big dunker or tortilla chips. Now I can only just eat chili. Miss that toast. BTW-cant find those peppers up here too frequently. Also want some I think they are called ancho chillies.
SpongeBob*24
Verified Military
I am a big nacho guy......chips and any Chili are where its at!
My favorite is to cover a layer of Fritos with Chili then put cheese and sour cream on it.....call it Frito Pie out west!!!
My favorite is to cover a layer of Fritos with Chili then put cheese and sour cream on it.....call it Frito Pie out west!!!
I am a big nacho guy......chips and any Chili are where its at!
My favorite is to cover a layer of Fritos with Chili then put cheese and sour cream on it.....call it Frito Pie out west!!!
Don't forget the sliced peppers on top!
SpongeBob*24
Verified Military
Oh yeah, baked potatoes too..
Hear me out here.....:-"
Take a bake potato, cook it on your grill for 45-60 min.
Slice it in half, put butter on it, cover it in yer favorite Chili, cover in cheese, then sour cream...
And here is the game changer, sprinkle with Ranch powder....
Bacon is also authorized anywhere in this process!
Hear me out here.....:-"
Take a bake potato, cook it on your grill for 45-60 min.
Slice it in half, put butter on it, cover it in yer favorite Chili, cover in cheese, then sour cream...
And here is the game changer, sprinkle with Ranch powder....
Bacon is also authorized anywhere in this process!
metalmom
Verified Military
Yep-we eat it like that too. Its awesome. We do the cheese but not sour cream.I am a big nacho guy......chips and any Chili are where its at!
My favorite is to cover a layer of Fritos with Chili then put cheese and sour cream on it.....call it Frito Pie out west!!!
