Do You Have a Chili Recipe?

[VinceBordenIII]

Specifically, for chili dogs. I used this one last night. It was OK. Smelled like manwiches.

Jeff’s Hot Dog Chili Recipe.

https://www.allrecipes.com/recipe/22353 ... dog-chili/

[hawkfan8812]

Seems to be missing the main ingredient.

[QillerDaemon]

I have my mom's old recipe, which was just about the best damn tastin' stuff EVAR! She had a couple of "secrets" that made it so good.

In normal bowl o' chili recipes, there better not be beans. But in that kind of chili recipe, I'd actually even suggest it. Mash up a half a can of pinto or black beans and add to that recipe, along with a pale beer instead of water, and maybe a chopped up jalapeño or two but with less chili powder. And add a good dash of cumin. As written that recipe seems a little runny.

[VinceBordenIII]

Seems to be missing the main ingredient.

Which is?

[VinceBordenIII]

I have my mom's old recipe, which was just about the best damn tastin' stuff EVAR! She had a couple of "secrets" that made it so good.

In normal bowl o' chili recipes, there better not be beans. But in that kind of chili recipe, I'd actually even suggest it. Mash up a half a can of pinto or black beans and add to that recipe, along with a pale beer instead of water, and maybe a chopped up jalapeño or two but with less chili powder. And add a good dash of cumin. As written that recipe seems a little runny.

It boiled down pretty thick. Not in 20 minutes, though.

[Animal]

Ingredients:

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic

In a three quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
1 - 8 oz can of tomato sauce
1 - 14-½ oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
½ tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
½ tsp - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-½ hours. Float 2 serrano peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg), optional
1 tsp - onion powder
1 tsp - garlic powder
½ tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4
2 tsp - cumin
1/8 tsp - salt

Add above ingredients and simmer for 10 minutes. I love you.

[QillerDaemon]

I have my mom's old recipe, which was just about the best damn tastin' stuff EVAR! She had a couple of "secrets" that made it so good.

In normal bowl o' chili recipes, there better not be beans. But in that kind of chili recipe, I'd actually even suggest it. Mash up a half a can of pinto or black beans and add to that recipe, along with a pale beer instead of water, and maybe a chopped up jalapeño or two but with less chili powder. And add a good dash of cumin. As written that recipe seems a little runny.

It boiled down pretty thick. Not in 20 minutes, though.

If you add the mashed up beans, though, you won't have to boil it down. The beans act as a natural thickener. The beer helps out, too.

[VinceBordenIII]

Ingredients:

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic

In a three quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
1 - 8 oz can of tomato sauce
1 - 14-½ oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
½ tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
½ tsp - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-½ hours. Float 2 serrano peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg), optional
1 tsp - onion powder
1 tsp - garlic powder
½ tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4
2 tsp - cumin
1/8 tsp - salt

Add above ingredients and simmer for 10 minutes. I love you.

Many thanks!

[WarmBidetWater]

Ingredients:

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic

In a three quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
1 - 8 oz can of tomato sauce
1 - 14-½ oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
½ tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
½ tsp - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-½ hours. Float 2 serrano peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg), optional
1 tsp - onion powder
1 tsp - garlic powder
½ tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4
2 tsp - cumin
1/8 tsp - salt

Add above ingredients and simmer for 10 minutes. I love you.

That's gonna be kind of chunky for chili dogs, isn't it?

[QillerDaemon]

That's gonna be kind of chunky for chili dogs, isn't it?

Take away the beef chucks and use a pound each of ground pork and chuck.

My mom would steam the meat with beer (she almost always used Shiner Bock) instead of frying it in oil, and almost always used beer instead of water for most recipes except desserts. She also would turn the heat off and let the chili sit on the back burner overnight, then do a low-slow simmer in the morning.

[VinceBordenIII]

That's gonna be kind of chunky for chili dogs, isn't it?

Take away the beef chucks and use a pound each of ground pork and chuck.

My mom would steam the meat with beer (she almost always used Shiner Bock) instead of frying it in oil, and almost always used beer instead of water for most recipes except desserts. She also would turn the heat off and let the chili sit on the back burner overnight, then do a low-slow simmer in the morning.

You guys must really like beer, huh?

[QillerDaemon]

My mom would steam the meat with beer (she almost always used Shiner Bock) instead of frying it in oil, and almost always used beer instead of water for most recipes except desserts. She also would turn the heat off and let the chili sit on the back burner overnight, then do a low-slow simmer in the morning.

You guys must really like beer, huh?

Well, du'h! Water is water and just waters food down. Then you have to boil it off. Beer is liquid bread and adds flavor and texture.

[megman]

I have my mom's old recipe, which was just about the best damn tastin' stuff EVAR! She had a couple of "secrets" that made it so good.

In normal bowl o' chili recipes, there better not be beans. But in that kind of chili recipe, I'd actually even suggest it. Mash up a half a can of pinto or black beans and add to that recipe, along with a pale beer instead of water, and maybe a chopped up jalapeño or two but with less chili powder. And add a good dash of cumin. As written that recipe seems a little runny.

It boiled down pretty thick. Not in 20 minutes, though.

If you add the mashed up beans, though, you won't have to boil it down. The beans act as a natural thickener. The beer helps out, too.

Tomato paste for the thickener.

[hawkfan8812]

Beer is liquid bread and adds flavor and texture.

"texture" snicker

[Geist]

That's gonna be kind of chunky for chili dogs, isn't it?

Take away the beef chucks and use a pound each of ground pork and chuck.

My mom would steam the meat with beer (she almost always used Shiner Bock) instead of frying it in oil, and almost always used beer instead of water for most recipes except desserts. She also would turn the heat off and let the chili sit on the back burner overnight, then do a low-slow simmer in the morning.

Boiled beef. Blorf. Sear that shit, caramelized beef is second to none.

[VinceBordenIII]

I just had a couple of pints of texture with lunch.

[Animal]

Boiled beef. Blorf. Sear that shit, caramelized beef is second to none.

exactly what i was thinking.

[megman]

Boiled beef. Blorf. Sear that shit, caramelized beef is second to none.

exactly what i was thinking.

WTC would love it.

[Animal]

and, so everyone knows, if you opt for a chili grind on ground meat instead of cubed roast, you don't fry it in oil. you break it up and brown it by itself. there's enough fat in it already. i love you.

[Wut]

Seems to be missing the main ingredient.

Which is?

You're kinda new here, huh?

[Blast]

and, so everyone knows, if you opt for a chili grind on ground meat instead of cubed roast, you don't fry it in oil. you break it up and brown it by itself. there's enough fat in it already. i love you.

Do you soak your beans or get them from a can for your chili?

[Animal]

and, so everyone knows, if you opt for a chili grind on ground meat instead of cubed roast, you don't fry it in oil. you break it up and brown it by itself. there's enough fat in it already. i love you.

Do you soak your beans or get them from a can for your chili?

that's a third degree felony down here.

[QillerDaemon]

Boiled beef. Blorf. Sear that shit, caramelized beef is second to none.

No, dude, only the ground or finely cut up meat gets steamed. And it's not really steamed, she cooked it up a bit in its own fat, then finished the cooking with beer. Chunk meat gets fried. By the time you get the same level of char with ground meat that you get with cubed meat, it's practically burned to ash.

[Geist]

Boiled beef. Blorf. Sear that shit, caramelized beef is second to none.

No, dude, only the ground or finely cut up meat gets steamed. And it's not really steamed, she cooked it up a bit in its own fat, then finished the cooking with beer. Chunk meat gets fried. By the time you get the same level of char with ground meat that you get with cubed meat, it's practically burned to ash.

What do you mean when you say "steamed"? I think we understand that as two different things.

[VinceBordenIII]

This makes some damn good eating chili. Hot without the heat packet, unbearable with.
2 lbs hamburger. I use a 32 oz can of crushed tomatoes. And beans.
My family insists on macaroni with their chili.

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