Chili Recipe - Plano,TX

I get rave reviews on the recipe below. I make a few changes. I don't use tomato juice. Instead, I use diced tomatoes instead. I double the seasoning with the exception of the chili powder. I don't use green pepper, and I use black beans instead of the ones listed. Good luck!!!!
http://allrecipes.com/recipe/its-chili-by-george/detail.aspx

I cook my ground meat (usually beef) with onions, garlic, celery, jalapeno, chili powder, S&P, & garlic powder. I want the meat heavily-accented.

**I use Italian &/or Mexican diced tomatoes. No tomato sauce or paste. I prefer a "brown gravy" to a "red sauce" chili.
**I add either water or a beer to the mix. (only to thin it to be able to simmer without burning.)
**I use a mix of black, red, kidney, & pinto beans. Usually juice & all.
**I add a whole, fresh jalapeno or serrano pepper. (depends on the crowd).
**seasoning: chili powder, cumin, cilantro, some parsley, some oregano, S&P, garlic powder, & paprika. (I never measure....sorry!)

Hope this helps! Been making variations on this chili for 30+ years now!

I don't like my chili with chunky tomatoes so i puree them first. Just an idea.

You won't win if it isn't plenty spicy! Go buy the "Alarm" Chili mix and start with that. Use some quality hamburger and throw in some good cubed (small) smoked sausage and chicken breasts meat that you've cut up. No beans needed! ymmmm.

I don't think we ever make chili the same way twice, but one ingredient we always use is Squirt (the soda). If we don't have that, we use Dr. Pepper, it adds a little sweetness (not a lot, though, maybe a few tablespoons). Good luck at the chili cookoff!

If you don't want pork, use ground turkey or chicken instead.

ETA: Bacon bits aren't actually pork...it's a soy product! (Don't know how many times I've used them as a vegetarian and people are like, wait, you can't eat that!!)

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese

Question: What is the serving portion (how many is your pot of chili to serve)?

Crock Pot Chili:
Ok you have to buy Stew Meat - then Freeze it. You want the meat to be at least HALF frozen when you place it in a PRE HEATED crock pot.
Carroll Shelby's chili kit - add chili spices, Lawry's Garlic Salt and pepper - let meat cook in crock pot for 2hrs on high.
hamburger meat - here is how you do it: In a pre heated skillet smash the ground beef onto the HOT pan as if you were making a giant burger patty - let the meat start to get browned on the sides then break it up - drain and add to the crock pot (after the 2hrs of cooking).
Once the meat(s) are in then you add 2 or 3 Big cans of whole peeled tomatoes, Dark and Light Red Kidney Beans (drained and rinsed), tomatoe paste (in a tube is best) and 1 or 2 cans of tomatoe sauce. You do NOT want it to be too tomaotey, add in small amts. You want to add the MASA if it's not thick enough and caynne for spice. Let this cook for another hour or so and it should be good to go!
I like to have for "add ins"
Grilled Jalepenos - EVOO in hot pan, brown minced garlic and sliced jalepenos -serve on top/on the side
Caramelized Onions - dice onions brown in EVOO add sugar while cooking
Plain Greek Yogurt or Sour Cream
Cheese LOTS OF THIS!

I use this recipe and add 1 Tbsp Hershey's unsweetened cocoa powder and 1 tsp (or more dep on your taste) cayenne powder. You wouldn't believe the difference it makes!

http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili...

Have fun!!!

Hubby usually gets 2lbs of hamburger meat, 1 big can of sloppy joe mix, a can of dark kidney beans a can of light kidney beans, itialian roasted minced tomatoes, cumin garlic powder onion powder (sometime diced onions and garlic) and chili powder and crock pots it all daythey flavor is all up to you he doesnt measure that so I cant help with that

This one is our favorite: http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili...

This is the recipe I'd recommend.

Use a sweet chili powder and go heavy on the cumin. Serve the black olives on the side. Use some other cut of meat to substitute for the pork. Make sure to add the dill!

http://www.keyingredient.com/recipes/21444/silver-palate-...

I'm not sure why the link isn't working but you can google "Silver Palate Chili for a crowd."

I make a couple different kinds of chili (white, green, red, pork, bison, kosher, etc.)... this one is my favorite... which is a "kitchen sink" chili. It's overall theme is bison/beer/chocolate/chipotle. Sorry there are no amounts... it's a throw it in the pot and taste sort of thing:

- LIQUID SMOKE (if you can't use bacon)... and some beef fat. LOL... I cook for non-kosher jewish and halal muslim friends all the time. SO have had to figure out ways to get the depth of bacon without the dirty pig! Extra fats and liquid smoke mimics bacon essence in non-seafood dishes (seafood dishes are far more difficult to mimic). PERSONALLY, though.... I would serve it with crumbled bacon and chev and green onion and and chopped habener and cillantro and lime on the side so those who are bacon lovers can add bacon to their own (ditto heat lovers). It may well be those votes that will tip the win. Unless, of course, you're serving jewish or halal eater exclusively!!!

- onions
- celery
- liquid smoke & beef fat (or bacon)
- ground bison (a LOT... I prefer a meat heavy chili, in fact, I often skip the beans entirely)
- Chicken Habanero sausage (optional)
- tomato & juice (bloody mary mix is also great)
- tomato paste
- chipotle
- beer (stout like guiness)
- Callebaut 70% + chocolate
- Bean Mix (black, red, kidney, pinto, canneloni)
- Bay leaf
- cumin
- cinnamon
- garlic
- salt
- pepper
... I occasionally toss in some other herbs and spices, but those above are my base...

Cooked for hours and hours
Served w/

- crumbled chev
- green onion
- bacon
- seared & chopped habanero
- lime
- cilantro

This blog gives an authentic chili recipe here:
http://homesicktexan.blogspot.com/

TOTALLY different from any suggestions you've received so far!

I LOVE THIS BLOG and all the recipes!

God's Grace to you,

Lisa :)