Chili rules!

[Andy_B]

Anyone have a favorite chili recipe they wish to share?

I have been perfecting a flank steak/ground beef combination , using a tomato base the last few months.

The trick is letting the flank steak cook whole for a few hours and then you can use a fork to shred it in to perfect chili sized pieces if you shred along the grain.

If anyone is interested in the full recipe, let me know.

Andy

[fidlerre]

Originally posted by Andy_B


If anyone is interested in the full recipe, let me know.

post it, might have to give it a try...

[Andy_B]

I never measure the spices so add to your own taste

2 lbs ground beef
1/2 pound flank steak
2 green peppers, chopped
1 stalk of celery, chopped
1 large onion (chopped very coarse)
2 large garlic cloves (minced)
1 28oz can whole tomatoes (sliced)
sugar
salt
black pepper
chili power
frank's red hot sauce

1) in a little oil, stir fry the beef until red gone and remove
2) crank up the heat and sear both sides of flank steak and remove
3) add a little more oil, lower heat and sautee onion and garlic
4) add hamburger, peppers and celery and blend
5) Add all spices BEFORE adding any tomato liquid. Stir to bond spices to meat and veggies
6) Add tomatoes plus 1/2 can of water, stir until fully mixed.
7) Add flank steak and submerge
8) bring to boil and simmer for 2 hours
9) Remove flank steak and shred along the grain to make thin strips (it should shred very easily after 2 hours of cooking). Cut the shreds into bite size pieces and add back to chili.
10) Cook for another 1/2 hour.

Tastes great right out of the pan and even better a day later.

If you have any questions, please ask here

Andy

[Kryptonite]

my friends mom makes chili and puts macaroni in it as well....

but wendy's chili is more like water...ughh :(

[Chicago1871]

The recipe my mom uses for chilli is great...don't know what it is though.

[WarrenWallace]

That recipe looks good. I have become the chili maker for my extended family.

I use ground beef, some steak, chili beans, onions, green peppers, garlic cloves, cumin, chili powder, and cayenne pepper. Also use salt, pepper, etc. However, I never use tomatoes. Just tomato sauce. My recipe is never the same every time...a lot of tasting and adding spices. It is always spicy though!

[Andy_B]

I use ground beef, some steak, chili beans, onions, green peppers, garlic cloves, cumin, chili powder, and cayenne pepper. Also use salt, pepper, etc. However, I never use tomatoes.

Interesting, I am the opposite, I never use tomatoe sauce but only tomatoes (sometimes whole, and sometimes kitchen ready).

What cut of steak would you recommend?

I have experimented with ground pork, which is ok, and ground turkey, which is suprisingly good.

Andy

[WarrenWallace]

Originally posted by Andy_B
Interesting, I am the opposite, I never use tomatoe sauce but only tomatoes (sometimes whole, and sometimes kitchen ready).

What cut of steak would you recommend?

I have experimented with ground pork, which is ok, and ground turkey, which is suprisingly good.

Andy

Basically any cut of steak has worked. I have just started to add steak to the recipe. Haven't run into a bad one yet. (My neighbor is a butcher and always gets me some good stuff.)

I have tried pork, didn't really care for it. Chicken wasn't that bad, would try it again.

I used the tomato sauce since I don't like the taste of cooked tomatoes.

[fidlerre]

Originally posted by Andy_B


I have experimented with ground pork, which is ok, and ground turkey, which is suprisingly good.

Andy

i use ground turkey most of the time i make chili.

i actually enjoy it more than ground beef.

[needs]

I've started using dried New Mexico chiles or Guajilos instead of chili powder. I stem and seed about 10 and simmer them for 30 minutes, then puree them with the water they cooked in. Put that in with the tomatoes and meat and cook long enough to make the meat tender.

It gives a much deeper flavor than chili powder.

Does anyone here make New Mexican Green Chile?

[melbrown]

I use venison in my chili when I can get it.
---------------------

Never made green chili, but I do make a great white chili with chicken, cumin, and canninelli (spelled that wrong) beans.
Good stuff.

[Smiley321]

Originally posted by needs
I've started using dried New Mexico chiles or Guajilos instead of chili powder. I stem and seed about 10 and simmer them for 30 minutes, then puree them with the water they cooked in. Put that in with the tomatoes and meat and cook long enough to make the meat tender.

It gives a much deeper flavor than chili powder.

Does anyone here make New Mexican Green Chile?

I second that, needs has posted the correct way to make a chili base. In fact, all you need to do is soak the chiles for 15 minutes in hot water (after seeding), then puree them. Try mixing in some ancho chiles for a different taste, and try adding some oregano and cumin (about a tablespoon each) to get a real great tasting sauce.

[CHICO13]

1 can of beer is the secret to great chili.