TravelTalkOnline Forums People Talk Recipes Chili recipe

Looking for a good one.

We have made Annie's chili several times and it is good. VERY thick and somewhat spicy. We finally got kind of burnt out on that and last time went back to my "no recipe" chili which has tomato juice, crushed tomatoes, hamburger, onions, chili powder, garlic powder, salt and pepper, beans and a small amount of elbow macaroni. The latter is a much more liquid, and more like my mom makes, so kind of a throw back. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Tried this courtesy of Sandra Lee (Food Network), normally I would not try her recipes but this had no beans and very little chili powder which I don't care for. Plus it was rated 5 stars and was delicious. I used my crock pot but can be done stove top.
Colorado Chili:
2 lbs. chuck beef stewing meat, cut into bite size pieces
1 tsp. salt and pepper
2 tbsp. olive oil
1 small red onion, chopped
3 (4oz.) cans diced green chilis
1/2 cup chopped cooked bacon
1 cup tomato puree
1 tbsp. Mexican seasoning
1/2 tsp. chili powder
1/2 cup low sodium beef stock
2 scallions, slices.
Add and heat oil in skillet. Season beef with S & P and sear meat on all sides. Whisk tomato puree, seasonings, chili powder and stock and pour in crock pot. Add cooked beef, bacon, onion and canned chilis. Stir. Cook on high 4 to 6 hours (depending on your crock pot) or until beef is tender. Serve in bowls and top with diced scallions.
Just enough heat and spice, which we like.

They all sound good. Each one has something a little different. Thank you.

Chili recipes:

Seems there is thick and spicy or more soupy, but both are really good. Depends on the time of year and what you want. We like both, so change up from time to time.

That and I am not sure if there is almost anything (chili related) that you cannot add or subtract at times, and you can always make it more or less spicy as you want.

Meat the variety can be huge, onions, peppers, hot sauce, beans, no beans, some kind of noodle, no noodle, etc. all are optional --- one of the great things about chili! All are good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Thank you for the recipes and suggestions. I am using something from all 3 recipes. I guess if all else fails, heat it up and drink lots of beer. Go Ravens!

Through the years, I have tried different recipes and combined many to come up with this one. It's always a big hit:

2# ground beef
1# ground pork
1 c chopped onion
1/2 c chopped green peppers
1 - 28 oz can chopped tomatoes - undrained
1 - 28 oz tomato sauce
1 - 28 oz tomato puree
1 can tomato soup
1 - 6 oz tomato paste
1 - 4 oz can chopped green chilies
1 small can kidney beans (we don't like a lot of beans)
3 T chili powder
1/2 t salt
1/4 t pepper
1T hot pepper sauce
1-2 garlic cloves, minced
3 T Cocoa
3 T Sugar
water to thin out (I think I usually use 1-1 1/2 cups)

Brown ground beef, onion and green pepper - drain
Add remaining ingredients except the beans
Bring to a boil
Reduce heat, cover and simmer for 2 hours
Stir in beans and simmer until heated

If you like a little more heat, you can exchange the green chilies for a can of chopped jalepenos. I also add more chili powder

This recipe I got from JamieB (Jamie Brady)...
it was the chili she served at the TTOL Party at Brady's Bar in NYC years ago...
It's excellent...
It can be cut down by 1/2 or just 1/3 if desired...

[color:"blue"]
Brady’s (NYC) Bar Chili
Recipe courtesy of Jamie Brady[/color]

6 lbs. Burger meat
6 Onions, chopped
3 tbs. Olive Oil
garlic powder
3 tbs. oregano
3 tbs. chili powder
4 tbs. paprika
1 to 1.5 tbs. cayenne pepper
32 oz. ketchup
2 cans crushed tomatoes
Kidney beans
Bovril – or any other concentrated liquid beef bullion…

Put oil on large dutch oven or pot and when hot fry up meat until almost all browned then add onions until limp.
Add garlic powder, oregano, chili powder, cayenne, paprika, ketchup & crushed tomatoes.
Cook over low heat for 2-3 hours, partially covered. (stir often so it doesn’t stick to pot)
AFTER 1.5 hours add Borvil (or beef concentrate).
If looks too thick after cooking, add water or beef broth.
(ideally, make above 2-3 days prior to eating, store in fridge).
The day before serving, heat all again and add the kidney beans. Let simmer ½ hour and then shut off. Let stand about an hour.
Fridge again overnight… reheat the next day and serve…

Looks good! I don't like beans either!

I just made this and realized I forgot the can of tomato puree, I changed the recipe.

Cocoa? What does it do?

Can I use beef bouillon? This should be interesting. I have added s ugar, cocoa and may add beef bouillon. This can never be duplicated as I have used so many ingredients from so many recipes. It smells good though.

The cocoa adds a slow simmered flavor. I've added beef broth in place of the water and it is very good

Let us know how it came out.

My favourite recipe also has cocoa in it. It adds a deep flavour to the chili that I can't seem to duplicate any other way.

I love it!

I'm making your chili's brother Judy! It just keeps evolving.....

Darn, this is the best chili I have made and will never be able to duplicate. I do know the additional ingredients are paprika, cocoa, beef bouillon, and a can of green chilis. Thank you for the recipes.

My chili recipe is very similar to Annie's and always well received. Made it tonight for dinner served over rice with lots of garlic bread. Chili is always a winner for winter!