Anonymous wrote:I made this one a few weeks ago and it was excellent! I probably used more cayenne but the sweetness from the molasses was really nice.

https://www.onceuponachef.com/recipes/classic-beef-chili.html

We love this recipe, too.

Anonymous wrote:Guy Fieri’s dragon breath chili. It’s a lot of work but I promise you will never make another chili again. You can modify/reduce the level of spice depending on your audience.

https://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe-1945276

NP. Oh gosh, this looks like a massive amount of work, but I think I might have to try. It looks amazing.

THIS IS SO GOOD!

https://www.silverpalate.com/recipe/main-events/chili-crowd

Guy Fieri’s dragon breath chili. It’s a lot of work but I promise you will never make another chili again. You can modify/reduce the level of spice depending on your audience.

https://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe-1945276

Anonymous wrote:

Anonymous wrote:The best chili I ever had used beef tenderloin instead of ground beef or sirloin.

Ground up or how is it cut?

Hmm, it was 20 years ago so I’m not totally sure but I think it was cubed. A family member made it for an event and I was blown away by how good it was since I wasn’t a big fan of chili.

You need to use high quality chili powder since that's the main flavor. Pendery's is by far the gold standard, but you don't have time for shipping. Penzey's Chili 3000 is pretty good.

Definitely let it simmer for a few hours. All day, if you have a crockpot.

One way to get better chili is to let it simmer for a long time. I brown my meat and mix it all up in the stove top and then transfer it to the crockpot to bubble away for a few hours.

Cincinnati chili with cinnamon! It’s unexpected and delicious.
https://cooking.nytimes.com/recipes/5652-cincinnati-chili-con-carne?unlocked_article_code=1.Ek0.HAXO.wJ2rmtB80YLD&smid=share-url

Veggie Chili
½ tbs olive oil
1 clove garlic, chopped
1 onion, chopped
1 bell pepper (green or red), chopped
¼ c chili powder
1 tbs cider vinegar
¼ tsp allspice
¼ tsp ground coriander
1 tsp ground cumin
½ tsp salt
16 oz canned tomatoes (diced or chopped)
3, 16 oz canned beans with liquid (don’t drain) – any variety

- Sauté garlic and veggies in oil in a large soup pot
- Add remaining ingredients
- Simmer uncovered for 45 min
- Season to taste

Notes:
- I prefer beans that do not have salt added, but it turns out just fine with regular beans
- You can use any mix of beans. Black beans, garbanzo beans, and kidney beans are my favorite combination
- I usually make a double batch because it freezes really well

Anonymous wrote:The best chili I ever had used beef tenderloin instead of ground beef or sirloin.

Ground up or how is it cut?

https://gfreefoodie.com/nigellas-homemade-chili-recipe/

I made this one a few weeks ago and it was excellent! I probably used more cayenne but the sweetness from the molasses was really nice.

https://www.onceuponachef.com/recipes/classic-beef-chili.html

I make chili with turkey, but you can use beef:

2lbs ground turkey (preferably dark meat)
2 onions, chopped
6 cloves of garlic, minced
2tbsp dark chili powder
Garlic powder, onion powder, oregano, cayenne, salt, pepper to taste
2 boxes of Pomi tomatoes

Saute onions and garlic in olive oil
Add ground turkey, salt, and pepper, cook until meat is mostly browned
Add tomatoes
Add rest of dry ingredients and simmer on low for at least 3 hours
Taste frequently and adjust dry ingredients

This is not a soupy chili - it’s texas style.

The best chili I ever had used beef tenderloin instead of ground beef or sirloin.

My brother in law and sister are coming into town next week and he loves chili, incidentally its also his bday the day after they get here, so I wanted to surprise him with a chili dinner. Problem is I have only made it once and the recipe I had was not that great. Not enough to make again. Does anyone have any recommendations of a really exceptional chili? I am a good rule follower