Okay this is the culmination of 3 months' attempts to create the perfect chili, and I finally found it. I really like the italian sausage add-in, because it gives some flavor variety between the meats. Enjoy!

1 lb chili meat (beef), browned
1 lb HOT italian sausage, removed from casing and crumbled, browned
1 cup diced yellow onion
1/2 cup sliced jalapenos
3 cloves garlic, minced
2 15-oz cans tomato sauce
1 28-oz can crushed peeled tomatoes
1 28-oz can chili beans
1 15-oz can dark red kidney beans
1 can beef broth
1 can chicken broth
1 package McCormick's Taco Seasoning
1 package McCormick's Chil Seasoning
Cayenne pepper to taste

Prep depends on your preferences, but I like to combine all the cans in a large stockpot and cook on low while I brown the meat with the jalapenos, onions and garlic. Once meat is browned, add to stockpot with seasoning packets. Cook for 2-3 hours.

Yes, I know I'm still using seasoning packets instead of devising my own seasoning blend, but so far all of my personal blends have sucked, whereas prepared packets have the right stuff. One of these days I'll have my own, that doesn't suck.

 

I fucking love a good bowl of chilli.

I'm gonna have to try this soon.

 

Scott is still alive, correct?
You're not going to make one of those people sized batches of chili to "dispose" of the evidence?

 

Why bother? "If it ain't broke, don't fix it"

 

Well, I know some people around here are purists... I recall getting hazed over my choice to serve Pasta Roni as a side dish.

And yes, Scott is still alive and well, even after eating two bowls of chili last night!

 

The great thing about Chili is that it's pretty difficult to f-up. Nothing beats cabin fever like making a nice pot of homemade chili in the middle of winter.


I'm in the 'throw everything in the pot but the kitchen sink' camp.


I always use lean ground turky meat instead of ground beef.


Cali, you forgot the habanero!

 

I tried turkey meat once, and while the texture was still fine, the overall flavor didn't come out right. Like I said, I am really surprised at how well the italian sausage worked.

I actually did not forget the habanero. I've had bad luck with those in chili; the end result never tastes right. I decided that using straight fresh jalapenos made the chili taste better; you can always spice it up with cayenne pepper later.

 

I'm gonna give this a shot. I'll have to convince the wifey not to use ground turkey. That's her new thing.

 

Just how big should the pot be?

 

How would it be if you threw a can of beer in there and removed an equal amount of the chicken/beef stock?

 

God Bless You! I was just about to post a thread asking if anybody had any good chilli recipies. I'm definitely gonna try this out today and see how it goes!

 

I made this last weekend and found it to be a little thin. What kind of tomato sauce do you use? Maybe a little less chicken/beef broth next time.

 

Can't wait to try it out. I was looking for a chili recipe and will probably give it a try on Sunday. Thanks!!

 

You know, mine tends to cook down a whole lot, which is why I add so much liquid. Then again, I like slightly soupy chili.

A less liquidy alternative:

1 15 oz can tomato sauce
1 small can tomato paste (i forget the #oz)
1 can chicken broth
2-3 beef boullion cubes.

(So you're adding boullion and tomato paste, and eliminating one can of sauce and one can of broth). I think that will keep the flavors in check while lessening the liquid. Hope that helps!

 

When I don't feel like being creative and doing it myself



If you use the whole spice package, it will take the top of your head off(and I like spicy food).
I made that mistake the first time. Now I generally only use about half the pack.

 

Here's the ingredients I used for a winning pot o' chili we took to a Superbowl party last Sunday:

2lb's Lean Ground Turkey
32oz Hot chili beans
1/3 cup olive oil
1 packet of McCormick's Hot Chili Seasoning
3 cans of Delmonte Stewed Tomatos
1/3 cup real Maple Syrup
1/2 cup Vlassic Dill juice
1/4 cup Lemon Juice

From here on out it becomes less scientific and more artistic...

Generous splash of Worcestershire Sauce
Generous splash of Soy Sauce
Generous splash of Tabasco
Very Generous splash of cheap red wine (used Robert Mondavi Cabernet Sav)

Some fresh ground black pepper
Some italian seasoning
Some fresh basil
2 fresh cut red onions
2 fresh cut bell peppers
1 fresh cut zuchini
a handfull of finely chopped habanero

Sure there was something else I threw in there but forgot to list, but those are the basics...

YEAH BABY!!!

 

Guys...WHERE IS THE CUMIN??????

Cumin is Chili....all this McCormic bullcrap...use the real stuff....Cumin, fresh ground ancho chili powder....not McCormic Chili powder, a bit of oregano, then some cilantro after it's d one cooking. Beans optional. That McCormic crap is all chemicals, salt and stale spice.....PLEASE....don't use it in real chili
Another award winning tip for chili is to brown the beef, vennison, sausage, or buffalo in kidney fat. you can get kidney fat at any butcher shop....it adds another layer of taste and flavor to chili.....it's strong....so it doesn't get lost in the spice.

 

Heres my chili recipe: Tis the season!

1.5 lb lean ground beef
1 onion
1 bell pepper
30 oz tomato sauce
1 small can (4oz I think) tomato paste
1 can black beans
1 can kidney beans
chili powder (3 tsp)
cumin (1/2 tsp)
tabasco sauce (1/2 tsp)
crushed red pepper (1/2 tsp)
pepper
salt
2 cups water

In large pot, add a few ounces of olive oil. Saute onions and peppers for 3-5 mins. Add ground beef and brown. Add two cups water, tomato sauce and paste. Add spices. Simmer for 30-45 minutes. Drain beans a bit then stir in. Cook an additional 30-45 mins.

Made this last night

 

Some suggested substitutions for a more "authentic" and "home made" chili:

- Use Ground Sirloin in place of Ground Beef (personal pref)

- Use Ground Chorizo in place of Italian or other Pork Sausage

- Use Cumin, Ancho Chili Powder and/or Cayanne Chili Powder in place of package powders

- Use a VARIETY of Peppers; All oven ROASTED. This will make a HUGE difference. Recommended mix:

1 Green Bell Pepper (very mild);
2 Anaheims (mild);
1 Jalapeno (pretty spicey);
2 Pablano (medium/hot, very smokey flavor);
1 Chipotle (very spicey).

Put them in oven at ~450 turn occasionally. When they start to char, they're getting done; remove when ready. Put in a large glass bowl and cover with plastic wrap. Let 'em cool and sweat. Now peel the skins and remove most of the ribs and seeds. Chop VERY fine and add to your chili.

You do the peppers right and the taste will be smokey. There will be a fairly strong spicey kick, but if fades quickly; it doesn't hang around on your tounge ruining the experience.

 

You know how to make chili!!

 

I second the roasting the peppers. It does make a huge and wonderful difference.

My chili is still in the experimentation stage, but the last batch has a red, orange and yellow sweet peppers all roasted. Along with 2 Serrano, 2 red chili, 4 Jalapeño and 1/2 habanero hot peppers. I did not roast the hot peppers. I added the habanero at the very beginning of a 3hr simmer so it added a lot of flavor rather than heat (although it still is HOT.)

You can control the heat by when you add the hot peppers. Earlier in the simmer will cut down the heat, because the capsaicin oil breaks down. If you want the chili to be hotter add some of the hot peppers later in the simmer.

Also instead of sausage I use 1/2 lb of smoked bacon from my local butcher's case.

Cumin is also absolutely essential to a good chili. I use two tablespoons in mine and a full batch makes about 8 servings.

 

i saw alton brown roasting peppers over an open flame on the stove. same effect as using the oven?

 

no, the open flame method will give you a better roast flavor.

 

I roast peppers over a flame or throw them on a hot bbq, I also like to toast the spices over a medium heat pan to bring the flavors out more, then I grind them in a coffee grinder. This give the chili more flavor and character