Okay, so I'm entering a chili cookoff at work and my chili's okay, but not 'wow this is awesome' kinda chili. I need a tried and true recipe for red chili...not too hot. Something maybe with a secret ingredient kinda thing!! (If you guys can part with your recipe of course!) Any suggestions will be greatly appreciated! Thanks! ---------------- Posted 09-17-02 06:51 PM esencia 3 pounds ground chuck 2 pounds spicy breakfast sausage 2 pounds chopped onion 3 tablespoons minced garlic 1 (46-ounce) can tomato juice 1 (106-ounce/no. 10) can whole tomatoes with juice, chopped 4 ounces chili powder (diluted and mixed with 1 quart water) 5 tablespoons ground cumin 4 tablespoons salt 1 1/2 tablespoons cayenne pepper 2 (106 ounce/ No. 10) cans kidney beans In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.
HELPFUL HINTS: Cooking the chili uncovered also helps it thicken. Make sure that you don't cook it too fast, or it may stick to the bottom of the pan. 09-18-02, 03:37 PM gojenni714 Thanks a lot escencia! It sounds great! 09-19-02, 03:58 AM NCcichlid International Chili Society first winning recipe (1967) courtesy of H. Allen Smith
Get three pounds of chuck, coarse ground. Brown it in an iron kettle. (If you don’t have an iron kettle you are not civilized. Go out and get one.) Chop two or three medium-sized onions and one bell pepper and add to the browned meat. Crush or mince one or two cloves of garlic and throw into the pot, then add about half a teaspoon of oregano and a quarter teaspoon of cumin seed. (You can get cumin seed in the supermarket nowadays.) Now add two small cans tomato paste; if you prefer canned tomatoes of fresh tomatoes, put them through a colander. Add about a quart of water. Salt liberally and grind in some black pepper and, for a starter, two or three tablespoons of chili powder. (Some of us use chile pods, but chile powder is just as good.) Simmer for an hour and a half or longer, then add your beans. Pinto beans are best, but if they not available, canned kidney beans will do – two 15-17 oz. cans will be adequate. Simmer another half hour. Throughout the cooking, do some testing from time to time and, as the Gourmet Cookbook puts it, “correct seasoning.” When you’ve got it right , let it set for several hours. Later you may heat it up as much as you want and put the remainder in the refrigerator. It will taste better the second day, still better the third, and absolutely superb the fourth. You can’t even begin to imagine the delights in store for you one week later.
Other winning International Chili Society recipes and secrets 09-21-02, 03:00 PM panner50 1/2 lb beef, cubed 1/2 lb pork, cubed 1/2 lb lamb, cubed 1/2 lb mild Italian sausage 1/2 lb hot Italian sausage 1 can tomato juice 1 (28 ounce) can tomato sauce 3 medium onions, chopped 4 cloves garlic, minced 3 jalapeno peppers, roasted seeded and chopped 1/4 cup chili powder 2 tablespoons cumin 2 tablespoons oregano 2 cans kidney beans (optional) salt and pepper
1 in a large pot brown meat in stages about a 1/4 at a time, remove meat and add onion and garlic and cook until translucint, add meat, tomato jiuce, and 1/2 the spices,cook about 1 hour and add the tomato sauce and the rest of the spices, let simmer about 2 hours and add the beans and simmer about 30 more minutes, then enjoy I like mine served with corn bread and grated chedder cheese.
This message has been edited. Last edited by: DorianGreyed,
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