Thread: Need a good chili recipe!

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After reading another post about a chili cook off...mmmm, I love chili...I just realized that I dont really like my chili all that much! So, anyone out there have a great chili recipe they want to share? We like it kind of spicy....it would be great to be able to try different recipes before this fall!! TIA! One more thing, I am looking for a recipe that is not too thick, but not too thin...kind of medium, i guess

Give me a few, and I'll pm you............

great, thanks so much!! Im excited to try some...nothing like eating chili all year while waiting for Halloween to get here!

If you like it both spicy & meaty, you might try this one. It's best to use fresh peppers, but canned is fine:

Five Peppers Chili

INGREDIENTS:
2 lbs. beef tip (tri tip roast also good or just use your favorite cut)
1 18 oz. bottle mild bbq sauce of your choice
1 large yellow onion, chopped
1 large green bell pepper, diced
2 tbsp. diced habaneros
2 pepperoncini, diced
1 tbsp. diced serranos
2 tbsp. diced jalapenos
1/2 tsp. cayenne pepper
1 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. paprika
1 tsp. dried oregano
3 tbsp. chili powder
2 lbs. ground beef
1 14.5 oz. can crushed tomatoes
1 15 oz. can pinto beans, drained
DIRECTIONS:
1. Preheat an outdoor bbq or kitchen grill top for high heat & spray with grill Pam or oil it. Brush beef tip with barbeque sauce & grill 5 to 8 minutes on a side, brushing frequently with sauce. Set aside. (you want that char flavor, but you can do the beef tip in the oven coated w/bbq sauce also. Just cook the roast rare wrapped in foil until last 5 minutes.)
2. In a large pot over medium heat, cook onion & bell, habanero, pepperoncini, serrano, & jalapeno peppers until onion is translucent. Stir in cumin, cayenne, paprika, oregano & chili powder, cook 5 minutes. Stir in ground beef & cook until brown.
3. Stir in crushed tomatoes, any remaining barbeque sauce, & beans. Cut grilled tip steak into bite sized pieces & stir into chili as well. Continue to cook until thickened, flavors have blended, & mixture is thoroughly heated.

*If you're concerned about the chili being either too thick or too thin, thin with a little beer (or water) or thicken it with a small handful of finely crushed corn chips. Good with grated chedddar/jack combo on top, chopped onions, or your choice. Serves 6.

wow marie, that sounds amazing! I will have to try it too! Thanks for all the responses....it will be fun making them all!!

Glad you're going to try the 5 peppers chili recipe- I'll warn you though, it's definitely a spicy one. If you've got any 2nd thoughts about adding all those 5 types of peppers, try it with 2 or 3, let it simmer a bit, & taste it before adding more.

An extra 1/2 can of pinto beans can cool it down if you used all 5 & are having "chef's remorse"

Best of luck with your chili cooking!

We add small evenly chopped pieces of ripe papaya to our chili. In addition to the sweet taste, it contains an enzyme, chemopapain, that really aids in digestion. No gas, no indigestion! You'll be sure to get compliments!

I usually just do the 3-Alarm brand package of chili fixens. Each season is premixed and packaged seperate... just regulate the cayenne to taste, and throw in a drained can of kidney beans. OH and lots of fresh grated chedder on top! My problem is I gotta use real chili meat and our local market don't seem to want to grind and package it as such.

One other chili recipe for this thread, this one with a Halloween twist:
(since I retired from the FedGov many years ago I've taken to working part-time for a catering company- gee, does it show? )

Pumpkin & Black Bean Chili*

2 lbs. pumpkin or butternut squash, peeled & seeded
1 tbs. olive oil
1 large yellow onion, chopped
1 garlic clove, minced
1 jalapeno, minced
1 14.5 oz. can diced tomatoes, drained
1 14.5 oz. can crushed tomatoes
1 cup water
1 cup apple juice
4 tbs. chili powder (yes 4, trust me)
1 tsp. salt
1/4 tsp. cayenne pepper
3 cups cooked or canned black beans, rinsed & drained if canned

1. Cut the pumpkin into 1/2 in. chunks, set aside.

2. Heat the oil in a large pot over medium heat. Add the onion, garlic, & jalapeno. Cover & cook stirring occasionally until softened, about 10 mins.
Add the pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, & cayenne, stir well. Bring to a boil, lower the heat, cover & simmer until the pumpkin is tender, about 30 mins.

3. Add the beans & more water (or a little beer, which never hurts the flavor of a good chili) if chili is too thick for your taste. Cover, continue to simmer about 15 mins. to blend flavors.
Goes great with shredded cheddar or crushed corn chip garnish.

* Yeah, it's vegetarian, but just add cooked ground beef/turkey/whatever to it for the carnivores at your table.

I like Nigella's chili. I do the cornbread apart though and add a bit more crushed chili flakes.

http://www.foodnetwork.com/recipes/n...ipe/index.html