Chili Recipe Winners

You're already on a hiding to nothing - a great chilli takes time, has to be simmered for hours then left overnight and heated for serving next day.

When we make chilli we keep aside some mince (minced beef) and don't add spices to that serving. It is known as 'Baby Chilli' - learned that from coffee shops who sell warm milk as baby-chino. 2 Pots and the grown-up can enjoy a real kicking' chilli.

Personally I never have sides; chilli is served on rice or chips (french fries - honestly awesome) with beer or water. Possibly ice-cream for dessert.

Try this from The Hairy Bikers (a Great British tradition in the making)

http://www.hairybikers.com/recipes/chilli-con-carne/1626

Cheers,

QBI

 

Here is a recipe that I have used for the past 35+ years. I am not quite sure about the amounts of ingredients and so on, but you'll get the drift.

Couple pounds of ground meat. Lots of folks use all kinds of ground meat- coarse ground chili meat, ground round steak, etc. I use just regular ol' ground hamburger meat.
Couple of onions, chopped
2-3 large cans of crushed tomatoes
3 different kinds of chili powder- your choice, as long as they are different brands. I use Gebhardt, Adams, and whatever other brand I can find. Trust me on this. There is a difference in taste and color in chili powders. If you want to get all exotic on everyone, try a bit of ground ancho or chipotle chili powder, but I use just regular ground red chili powders.
1 can of beef broth
A little bit of dill seed
Just a sprinkle or two of cayenne pepper for some heat
Just a tsp of minced garlic
Salt and pepper
Lots of beer- do not waste it putting it in the chili- drink it

Brown the meat and drain. Chop the onions. Toss everything in a big pot. I use a large crock pot and let it cook all day on low. If you cook it in a regular pot, cook it for several hours, stirring every now and then. The key to this chili is to cook it until the meat starts to break down just a bit and you have a smooth, yet rough consistency. You will know it when you see it and taste it.

While you are cooking it, taste it every now and then and see if your seasonings are working. The taste will change slightly as you cook it.

Garnish with cilantro right before you serve it. Some people like to garnish with shredded cheese as well. Me, I just toss on a bit of torn cilantro right before I chow down. And finally, serve with crackers- regular plain saltines will do. Chili is a common working man's meal- never try to make it too fancy.

The one thing I cannot stress enough is never, ever put beans in this chili. If you do, the Chili Gods will come and get you and you will never be seen again.

Also, never serve chili over anything. Simply ladle up a big bowl of red and eat it.

I have won a couple of chili cook offs with this recipe, as crazy as that sounds. Once again, the key to this recipe is to let it cook slowly until that meat just starts to break down and those spices mingle together.

Feel free to experiment and play with this recipe. The art of making a good chili is get a recipe that works for you and your friends. You will know if you have succeeded by how much is left over.

 

Cincinatti chili on spaghetti is the best. Have it all the time.

 

+1 on the Cincinnati Chili. I try to have some at least once a month, with beans!

 

OMG.....chili with beans on spaghetti.......this makes me want to jump off the nearest cliff. 

 

I don't like beans in my chili. I do cook sauteed/carmelized onions in mine though. Don't like those raw.

 

Throw a load of coconut in there - believe me it works very well.