I need your chili recipe!

[Anonymous]

I need your best chili recipe! We like ground beef and beans in ours with some heat. The kit I used to use is suddenly terrible and my husband thinks he has a better recipe. So now we're in a cook-off to see who can make the better chili...

Help me win this!

[Anonymous]

Sorry, I can’t help. I have the same “dump the cans” recipe for 20 years. Just 3 types of canned beans, cans of broth, and rites. Then add spices, plus aromatics. It works well with ground beef or turkey and I’ve made it with fake meat when appropriate. It is scalable and serviceable, but not going to win any contests.

Good luck though!

[Anonymous]

This, just use regular meat. https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

[Anonymous]

I love this one:

https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/

[Anonymous]

This one is our favorites - I actually didn't even like chili until I made this! It doesn't take a lot of time to make and it has excellent flavor. The unsweetened cocoa powder is key and you can amp up the heat to your taste. Serve by itself, over Fritos, or mixed with cooked macaroni, and top with your favorite garnishes, like shredded cheese, diced tomatoes, diced onions, scallions, cilantro, etc.

3 tbsp. olive oil
1 large onion – chopped
1 green bell pepper – stemmed, seeded, cut into ¼ inch dice
1 red bell pepper – stemmed, seeded, cut into ¼ inch dice
2 tbs. garlic – finely chopped
1 lb. sweet Italian sausage
2 lbs. ground beef round
¼ cup tomato paste
1 ½ tbs. unsweetened cocoa powder
¼ cup chili powder
2 tbs. ground cumin
½ tsp. ground cinnamon
2 tsp. oregano
½ tsp. crushed red pepper flakes
2 (28-ounce) cans Italian plum tomatoes – drained, with their juices
½ cup dry red wine
2 (15 ½ ounce) cans dark red kidney beans – drained
½ tsp. salt – to taste
½ cup flat leaf parsley or cilantro – chopped

Heat olive oil in very large pot over medium heat. Add onion and bell peppers and cook over low heat. Stir occasionally until soft (about 10 minutes). Add garlic and cook 2 more minutes.

Crumble the sausage meat into the pot, and brown well (10 to 15 minutes). Add beef and cook, continuing to stir, until browned (15 minutes more). Drain most of the fat.

Add the tomato paste, cocoa powder, chili powder, cumin, cinnamon, oregano, and red pepper flakes. Cook over low heat for 2 minutes, stirring to blend.

Add the tomatoes along with 1 cup of reserved juices and the red wine. Simmer, uncovered, over medium heat for 15 minutes. Add kidney beans and cook to blend the flavors (15 minutes). Stir in salt and parsley or cilantro.

[Anonymous]

Anonymous wrote:I need your best chili recipe! We like ground beef and beans in ours with some heat. The kit I used to use is suddenly terrible and my husband thinks he has a better recipe. So now we're in a cook-off to see who can make the better chili...

Help me win this!

We do chickpeas, navy and kidney
Rainbow carrots
Sweet bell peppers
Vidalia onion
Garlic
Half lb Italian sausage
Half lbGround turkey
2 cans of fire roasted tomatoe
Tomato paste
Fresh green onions on top
Maybe a bit of sour cream
Pretty much all the regular spices such as cumin, chili, small dash of chipotle, salt, pepper

[Anonymous]

Anonymous wrote:This one is our favorites - I actually didn't even like chili until I made this! It doesn't take a lot of time to make and it has excellent flavor. The unsweetened cocoa powder is key and you can amp up the heat to your taste. Serve by itself, over Fritos, or mixed with cooked macaroni, and top with your favorite garnishes, like shredded cheese, diced tomatoes, diced onions, scallions, cilantro, etc.

3 tbsp. olive oil
1 large onion – chopped
1 green bell pepper – stemmed, seeded, cut into ¼ inch dice
1 red bell pepper – stemmed, seeded, cut into ¼ inch dice
2 tbs. garlic – finely chopped
1 lb. sweet Italian sausage
2 lbs. ground beef round
¼ cup tomato paste
1 ½ tbs. unsweetened cocoa powder
¼ cup chili powder
2 tbs. ground cumin
½ tsp. ground cinnamon
2 tsp. oregano
½ tsp. crushed red pepper flakes
2 (28-ounce) cans Italian plum tomatoes – drained, with their juices
½ cup dry red wine
2 (15 ½ ounce) cans dark red kidney beans – drained
½ tsp. salt – to taste
½ cup flat leaf parsley or cilantro – chopped

Heat olive oil in very large pot over medium heat. Add onion and bell peppers and cook over low heat. Stir occasionally until soft (about 10 minutes). Add garlic and cook 2 more minutes.

Crumble the sausage meat into the pot, and brown well (10 to 15 minutes). Add beef and cook, continuing to stir, until browned (15 minutes more). Drain most of the fat.

Add the tomato paste, cocoa powder, chili powder, cumin, cinnamon, oregano, and red pepper flakes. Cook over low heat for 2 minutes, stirring to blend.

Add the tomatoes along with 1 cup of reserved juices and the red wine. Simmer, uncovered, over medium heat for 15 minutes. Add kidney beans and cook to blend the flavors (15 minutes). Stir in salt and parsley or cilantro.

This sounds great! We usually serve our chili over rice.

[Anonymous]

I asked early on in quarantine about people's secret ingredient in chili, so look back for that thread. Peanut butter was on the list ... I do think you need a splash of cider vinegar or a dash of clove or something similar - not enough to taste, but enough to brighten the basic ingredients. I've been using allspice becuase I have some.

[Anonymous]

Anonymous wrote:I asked early on in quarantine about people's secret ingredient in chili, so look back for that thread. Peanut butter was on the list ... I do think you need a splash of cider vinegar or a dash of clove or something similar - not enough to taste, but enough to brighten the basic ingredients. I've been using allspice becuase I have some.

If you ever bring this to a pot luck please warn people about peanuts in there. I have a peanut allergic DC and would consider chili a safe food.

[Anonymous]

Serious Eats' vegan chili is really good. I suppose you could add meat to it? I don't know the best way as I'm vegetarian. The chili uses from scratch chili paste instead of powder, chickpeas and kidney beans. The secret ingredient is a bit of vodka and a small bit of masa to thicken it to the right texture.

[Anonymous]

This one, the touch of sweetness from the butternut squash makes it a favorite in our house; even better with some cornbread

[Anonymous]

Anonymous wrote:This one, the touch of sweetness from the butternut squash makes it a favorite in our house; even better with some cornbread

Oops, here's the link:

https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131

[Anonymous]

Anonymous wrote:

Anonymous wrote:I asked early on in quarantine about people's secret ingredient in chili, so look back for that thread. Peanut butter was on the list ... I do think you need a splash of cider vinegar or a dash of clove or something similar - not enough to taste, but enough to brighten the basic ingredients. I've been using allspice becuase I have some.

If you ever bring this to a pot luck please warn people about peanuts in there. I have a peanut allergic DC and would consider chili a safe food.

Peanut butter is a pretty common ingredient in chili. You may want to proactively start asking before you eat it (I agree people should warn others, just wanted you to know a lot of people and restaurants add peanut butter).

[Anonymous]

Budget bytes weeknight black bean chili
Add some heat

[Anonymous]

Anonymous wrote:This, just use regular meat. https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

This is my go-to as well. I use ground turkey.