Chili
ProgrammerOrganic (reddit)
Ingredients
- 1 Onion
- 4-8 Cloves of Garlic
- 1/4 cup bourbon
- 16oz can of tomato sauce
- 2 16ox cans of dices tomatoes
- 2 cans bush chili beans
- 1 lb ground beef
- 1 lb spicy pork sausage
- 2.5 tablespoons chili powder
- 1 tbsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 shakes of cayene
- 1 dice red pepper
- 1 jalepeno
- 1-2 habaneros
- 2 seranos
- 1-2 ghost peppers
Instructions
- I start off by sweating a whole diced onion in about 1-2 tablespoons of oil,
- add garlic 4-8 garlic cloves finely minced after it starts to turn translucent and cook for another minute,
- I then add a 1/4 cup of bourbon, let that cook off the alcohol and stir
- add in 16oz can tomato sauce , two 16 oz cans of diced tomatoes, two cans of bushes chili bean, I usually use medium or hot, stir to combine and bring up to a simmer,
- while waiting for it to simmer i brown a pound of ground beef and a pound of spicy pork sausage, I used jalapeño pork sausage links this time, then
- when it comes up to a simmer I add 2.5 tablespoons dark chili powder, a whole red bell pepper diced, a whole jalapeño, 1-2 habaneros, a couple seranos, and usually add 1-2 ghost peppers chopped really fine, which I didn’t this time but I didn’t this time but I did add a blend of powdered peppers from my garden this year which is about half ghost pepper, half fish pepper. I used about a half tablespoon of that as well as a couple good shakes of cayennes and a teaspoon of cumin. I’ve been using long pepper in place of black pepper recently so I put maybe a half teaspoon of that crushed and about the same amount of salt. I mix that all together and then let it simmer covered for a half hour.
Some General Tips Added by mister_pickle
- Brown meats in small batches to help it brown vs. boil
- Use a dark beer or dark chocolate as a reduction after browning with some cumin
AllRecipes
Smoked Chili Recipe
I've made this a few times. It's good.. but the smoke is a little overpowering.
Ingredients
- 4 lb Smoked Chuck Roast
- 1lb Spicy Hot Breakfast sausage
- 1 Poblano Pepper (replaced with 4 jalepenos)
- 1 Red Bell Pepper
- 1 Sweet Onion
- 24oz Diced Tomatoes
- 3 Chipotle Peppers in Adobe Sauce
- 3-4 Cloves Fresh Garlic
- 1 Quart of Beef Broth
- 1/4 Cup Worchester
- 2 Tablespoons Hot Sauce
- 2 Tablespoons Tomato Paste
- 1 14oz Can Chili Beans
- Chili Seasoning (below)
Roast Prep
- Setup and Start BGE for approximately 275 Smoke
- Liberally coat roast in dry rub
- 1 tbls AP Rub (salt, pepper, garlic)
- 1 tbls chili powder
- 1 tbls onion powder
- 1 tbls cumin
- 1 tsp Papriks
- 1 tsp Oregano
- 1 tsp cayenne
- 1 tsp Chipotle Powder
- Smoke roast on BGE for approximately 4 hours or until internal temp is 180
Vegetables
Remove plate and roast the following vegetables:
- Onion
- 2 Jalepenos
- Red Pepper
Spicy Pork Sausage
- Cook and Drain Sausage
Assemble Chili
Add:
- Roasted Vegetables
- Can of Diced Tomatoes
- Fresh Garlic
- 1 Tsp of Hot Sauce
- 1 Tsp of Worchester
- Carton of Beef Broth
- 1 can of tomato paste
- Diced Roast
- Dry Mix
- 1/3 Cup of Sugar
- 2 tbls AP
- 2 tbls Chili Powder
- 1 tbls Ground Cumin
- 1 tbls Onion Powder
- 2 tsp Paprika
- 1 tsp Chipotle
- 1 tsp Ancho Chili
- 1 tsp Cayenne
- 1 tsp Oregano
Cook
- Cook chili for 3 hours
- At the 2 hour mark, optionally add 1 can hot chili beans
Plate
- Add chopped cilantro
- Lime
- Sour Cream
- Cheese
Reddit 1
1+lb Ground Beef 1+lb stewing meat (chuck) 1 can chipotle chilis in adobo 1 can pinto beans 1 can kidney beans 1 large yellow onion 2 bell peppers 1 or 2 jalapenos or serranos 1T Worchester 1/2T Paprika Red Pepper flakes Hot sauce 1 can crushed tomatoes 1/2T Balsamic. 2tBrown sugar. 1 can diced tomatoes Bulb of garlic 1.5TCumin 1T Chili Powder (Make your own it's better) 1 can of beer 3 Cups chicken stock (beef is ok as well) Salt and Pepper to taste
Cube stewing meat into 1-1 1/2 inch cubes and sear on all sides in a hot pan and set meat aside. Brown half of the hamburger and set aside. Sautee onion, and half of the pepper until softened and add garlic (continue for a minute or two). Add your paprika, chili flakes, cumin, and chili power and stir for a minute to bring out the flavor. Add your 2 cans of tomatoes and a teaspoon of Adobo sauce (you can add a chipotle chili as well, but they are HOT). Deglaze the pan with a beer of your choice. Add your chicken stock and the seared beef cubes back to the pot and simmer for 2-3 hours until beef cubes are tender. I usually throw in a few squirts of condiments to taste which might be weird, but adds flavor. I put in a big squirt of ketchup, a tablespoon or so of BBQ sauce, some worchester sauce, sambal chili paste, splash of balsamic vinegar, 1T brown sugar (or white sugar and molasses) and maybe a teaspoon or so of yellow mustard. During this time dice your remaining peppers (some garlic can't hurt as well), coat them in garlic, and roast (I broil) them on high heat until they're soft. It should almost be paste like when completed. In the last half an hour once your cubes get tender add your two cans of beans, your roasted peppers, and the remaining hamburger. If it's not as spicy as you'd like, add hot sauce to taste. Don't forget the salt and pepper!
Notes: Seperating the hamburger gives you browned burger flavor, while also giving you the nicer mouthfeel of the hamburger cooked in the sauce without browning. The roasted peppers make hotter peppers sweeter and bring out nice carmelized flavors. The chipotle adds heat and smokiness. The amount of cumin may be a little high, but I love the taste of cumin in chili so maybe start at 1T. I add chili powder and cumin in the beggining and end. Some of the flavors dissipate as it cooks.
Note 2: I've never written the recipe so I hope I'm not forgetting anything. Let me know if something doesn't make sense.
Reddit 2
4 slices bacon, frozen then diced
2 onions, chopped
12 cloves garlic, minced
4 lbs lean ground beef
salt and pepper
2 tsp fish sauce
1 12-oz bottle ale
4 cups water
2 canned chipotles, minced + 2 tsp adobo
4 Tb ancho chile powder
1 Tb New Mexico red chile powder
1 Tb guajillo or pasilla negro powder
1 Tb cocoa powder
2 tsp whole cumin, dry pan toasted, then ground
2 tsp whole Mexican oregano
1.5 tsp finely ground espresso beans
1/2 tsp ground star anise
1 28-ounce can fire-roasted diced tomatoes
3 Tb sherry vinegar
1 Tb molasses
3 Tb beef base, e.g. Better than Bouillon
1 lb pinto beans, soaked overnight with 1/2 tsp salt,
rinsed, cooked separately
2 Tb masa harina mixed with 3 Tb water to make a paste
Saute bacon in a skillet until rendered. Pour off most of the bacon fat into a large pot, leaving behind 1-2 Tb. Add onions and garlic to skillet and saute until onions are partially caramelized, about 15 minutes. Heat bacon fat in large pot and sear ground beef, seasoning with salt and pepper. Once beef is browned, drain off most of the fat. Add fish sauce and cook until it evaporates. Add onion mixture to pot. Add all the rest of the ingredients except the masa. Bring to a boil and simmer for an hour. Add masa paste and simmer 10 minutes to thicken. Adjust seasonings to taste.
Reddit 3
I opted for simplicity on mine, so not a lot of ingredients or spices, but it tastes damn good and I'm proud of it:
1 Yellow Onion, diced 2 lbs Ground Beef (lean) or turkey 1 regular can (14.5oz) Black Beans 1 regular can Brooks Hot & Spicy Chili Beans 1 regular can Red Kidney Beans 1 regular can Petite Diced Tomatoes 2 regular cans Italian-style Diced Tomatoes 1 small can (8oz) Tomato Sauce 1 cup water 1 tablespoon Kosher Salt 2 tablespoons white sugar 1 teaspoon fresh ground pepper 2 tablespoons chili powder 1 tablespoon cumin ½ bag frozen corn 1 large bag of Fritos Corn Chips 1 squeeze bottle (8 oz.) or tub sour cream 1 bag (8 oz.) shredded mexican cheese blend
Brown beef or turkey in a large stock pot or dutch oven on medium heat. In the meantime, dice the onion and prep and spices. When meat is browned, add onions and cook with meat until translucent. Add kosher salt, sugar, pepper, chili powder, and cumin to meat and onions and stir until thoroughly mixed. Add beans, diced tomatoes, tomato sauce, water, and corn. Mix thoroughly. Reduce heat to low and simmer for one hour. To serve: Ladle into bowls, cover with cheese, arrange corn chips around the rim of the bowl, and squirt or dollop sour cream in the center.
Reddit 4
You'll need the following:
1 lb of beef stew meat 1 lb of ground sirloin *3 slices of bacon 1 onion 3 cloves garlic 4-5 jalapenos *2-3 serranos (or habaneros, or eliminate these altogether; this is where the real heat comes from.) 1 can diced (or stewed) tomatoes 1 can tomato sauce 2 cans black beans 1 can beef stock/broth 1 cup strong coffee 1 bottle dark beer 3.5 tbsp chili powder (I use half regular chili powder and half chipotle chili powder.) ½ cup of brown sugar 1 tbsp cocoa 1 tbsp cayenne pepper 1 tbsp cumin 1 tsp corriander 1 tsp oregano 1 tsp salt
(*optional)
Also: A crock-pot to cook it in.
Start by making sure you have everything you're going to need clean and easily accessible. Once you get started you don't want to have to be stopping every few minutes. Now, I start off with the bacon. I cut it up into tiny pieces with my kitchen scissors and let it cook low and slow. While that's going I chop up my onion. I have a handy dandy little chopper thing ($4.00 at the flea market, and worth it's weight in gold) that makes this easy and keeps me from getting the onion cries. Toss the onion in a separate, larger pan and start it cooking (low) too. Add the three cloves of garlic. Once the onions are clear, add the meat and turn the heat up a little. You just want to brown the meat. Meanwhile, check on your bacon, it's probably done. Let it rest on a paper towel while you chop up the peppers. Once the meat has browned properly, you're ready to move on...
Part III: Bringing it all together.
Now that everything is ready to go, you just have to toss it in the crock-pot and let it work it's magic! This is my favorite part though, I love adding things one at a time and watching it all come together.
Personally, I start with the meat and bacon, then add the black beans, coffee, beer, tomatoes, and peppers. Give it a good hefty stir, then start adding your spices. I always save the beef broth for last because sometimes I don't have room for the whole can, and I like to make sure I get all the important stuff in first! :)
Now for the hard part; the waiting! You can cook it one of two ways: 4 - 6 hours on high, or 8 - 10 hours on low. I've tried it both ways, and I've even done it 4 hours on high, then another 4 hours on low. It's one of those things that isn't an exact science so don't worry too much. The longer you leave it the thicker and better it will get.
And that's it. Let it cook up real good, making sure you stir it often especially if you cook it on high, and then ENJOY.