Your posting of chili recipes plus the cold weather we’re having in Florida for the past month (that’s an oxymoron!) resulted in making chili for dinner last night.I don’t usually follow a recipe for chili but my style is close to your ground beef, pressure cooker recipe. I don’t use celery and additions include cumin, 3 whole cloves (of cloves), more garlic, more tomatoes and more beans with a dollop of sour cream atop each serving. It’s cooked on the stovetop, simmered for a couple hours. It’s sort of a combo of several of your recipes.From the reader posts, I may try the addition of unsweetened chocolate to my next pot of chili.I always get many new ideas from your readers’ postings as well as from your wonderful site. Thank you, Elise, contributors and posters!MKJ
The dish called Chili comes from chili peppers, so add them to your chili to make it taste great. Beans? I never put beans in chili, I am from Texas.
Take a couple of guajilo and ancho chilies, pinch off the stem end, remove the seeds and toast the peppers In a dry pan, for a minute or two, turning them; do not burn. Place them in a small pot of water, bring it to a boil, remove from heat and let them sit in the water for 30 minutes. Add the water and the peppers to a blender and blend until smooth, or use a stick blender.
We love Cheese Soup and share it with our neighbors ALWAYS the first time we have snow. EASY! 2 cups each of carrots, celery, onions, cabbage, and potatoes (I get the carrots and celery cooking as I’m cutting up the other vegetables. I add potatoes last). 5 cups water. 4 chicken bouillon cubes (optional). 1 stick butter (optional). Cook until vegetables are tender. Add 12 ounces American cheese (or Velveeta) and allow to melt just before serving.
I rarely use a set recipe when I make chili. I kind of make it up as I go along. I always do use some kind of meat. Lately, I’ve been really liking it with ground buffalo meat. It really give the chili a deeper flavor. Sometimes, I throw in a shot of tequila. Other times, some really good unsweetened chocolate, and/or cinnamon. I always put in a little smoky chipotle chili powder too. Hmmm. I’m getting hungry!
I love white chili. I had it for the first time at a restaurant (now long gone) called the Armadillo Cafe. Fortunately I have developed my own facsimile thereof. Looking forward to trying yours. My “go-to” chili recipe is on my blog here: http://cooking4theweek.blogspot.com/2007/03/chili-night.html.
My personal favorite is the Chili Con Carne. The last time I ate it was…well…I can’t remember, but it was way back.Thanks for bringing up great memories!
White chili? Who knew? Although chili to me is classical New Mexican red or green, I still love to try other chili recipes. Thanks for the inspiration.
It IS totally chili season. Your recipes are amazing!
I just did chili 2 ways in a slow cooker for a work lunch – A spicy chicken “white” chili with green chilis & peppers and a classic Texas red that I cheated a bit with and while there was no tomato I did use kidney beans. :)
I *heart* chili this time of year!
Forgot to mention…
After researching chili cook-off recipe winners…Texas chili blogs…and all things “chili” over the last few years, I discovered one ingredient that 99% of the winners had in common – this amazing brand of chili powder called Gebhardt’s. They don’t offer it in the Northeast where I live, but thank goodness for relatives in Texas ;)
Yup – it’s THAT good :)
Thanks for the tip Jonathan! ~Elise
I made the chili con carne on here once and loved it! I plan to make it again tonight but with some fresh antelope shanks I have.
My husband and I had a chili cook-off for our birthdays a couple years ago (our b-days are one week apart). He won. He can’t even make a grilled cheese but he can cook some good chili. He used ground buffalo and three kinds of chili powder. Your chile con carne recipe is making me want to challenge him to a rematch!
So funny that you posted chili recipes – I just made chili last night. One secret I’ve learned along the way is to add a smidge of cinnamon to the mix. I say smidge because I mean even less than a dash! Too much tastes very stange! It really enhances the flavor of the other spices though if you can get the right amount.
What an inspiring collection of chili recipes –thanks, Elise! I continually tweak my own recipe, so these are great for exploring other ideas. As Jonathan pointed out above, chocolate definitely adds profundity to the mix. Some people give me a funny look when I mention it, but it’s the one ingredient (of the many) I’m loathed to leave out.
Love the chili con carne recipe that you have posted. Winter is definitely the time for chili and football.
So funny. I just did a chili search on your site yesterday. I’m going to have a chili bar for my kid’s first birthday: a couple kinds of chili, lots of toppings and accompaniments. I think it will be a good time for the grown-ups.
Your Chili Con Carne is my favorite. It’s already on the menu. Thanks so much!
I have this major problem with chili, which is that my boyfriend always orders it and I always just *assume* that it’s vegetarian, and always ask him for a taste, and am regularly stunned to find my mouth suddenly full of beef. I need to get it into my head that chili is not all vegetarian!
I’m definitely going to have to try one of these this weekend. Hard to chose which one! All look delicious. One thing I’ve been doing lately thanks to Emeril), is mixing a a scoop of cornmeal and water to make a paste, then adding it to my chili during the last 20 minutes are so. Helps thicken the sauce and gives it the slightest corn taste.
I have a few favorites — lately tending towards white beans, chicken, anything that’s not red — but the absolute favorite in our family is one that is very much the opposite. It’s a black bean vegetarian chili, more on the sweet side, though it can definitely be “heated” up. I posted the recipe here:http://www.theperfectpantry.com/2006/09/black_beans_can.html
I’ve been using the one posted below for quite some time, and with great success. Very complex flavors, including coffee, cocoa and beer. Better if prepared a day in advance. I use half the beans, sugar and hot peppers called for (people can can always add more later if they like their chili “bean-ier”, sweeter or hotter).
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