SageAgainstTheMachine Posted December 17, 2011 Share Posted December 17, 2011 (edited) Winter is chili season, and a lot of guys swear by their patented chili recipe, so I thought I'd open up a forum. I'm an Irish-Mexican American mutt, so here's what I do... Sage's Pot O' (Gold) Guinness Chili: - 1.5 pounds beef chuck, diced - 28 oz. can crushed tomatoes - 2 tbsp. olive oil - 1 tsp. crushed red pepper - 1 tsp. cumin - 2 small onions, minced - 2 cloves garlic, minced - 3 jalapeno peppers, minced - 1.5 bottles Guinness (the other half to be drunk by the chef) - 1.5 dry cups pinto beans (soaked overnight) - salt to taste - Cholula hot sauce (or Frank's) to taste Served over a bed of rice, and sprinkled with extra sharp cheddar cheese. Edited December 17, 2011 by SageAgainstTheMachine Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted December 17, 2011 Share Posted December 17, 2011 (edited) I can't tell you my chili recipe but it does contain one special ingredient and that is unsweetened chocolate is added at one point. Sounds weird but they are actually a traditional complement with eachother - chili peppers and chocolate. It's not meant to be noticed, but offers balance. My Chili recipe wouldn't be considered "real chili" either because traditional chile doesn't contain any beans. But I love beans in chili - all sorts of different kinds combined. Same with peppers both hot and sweet. Getting the beef nice and brown with a nice fond on the bottom of the pot is the start to a great chili. O.K that's two hints. Edited December 17, 2011 by BuffaloBillsForever Link to comment Share on other sites More sharing options...
SageAgainstTheMachine Posted December 17, 2011 Author Share Posted December 17, 2011 I can't tell you my chili recipe but it does contain one special ingredient and that is unsweetened chocolate is added at one point. Sounds weird but they are actually a traditional complement with eachother - chili peppers and chocolate. It's not meant to be noticed, but offers balance. My Chili recipe wouldn't be considered "real chili" either because traditional chile doesn't contain any beans. But I love beans in chili - all sorts of different kinds combined. Same with peppers both hot and sweet. Getting the beef nice and brown with a nice fond on the bottom of the pot is the start to a great chili. O.K that's two hints. Interesting, and thanks for the tips. I've a soft spot for all kinds of peppers as well. Most chilis I've had contain beans...matter of semantics I suppose. Link to comment Share on other sites More sharing options...
KD in CA Posted December 17, 2011 Share Posted December 17, 2011 My wife makes an awesome chili with a shredded, slow-cooked brisket. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted December 17, 2011 Share Posted December 17, 2011 (edited) Interesting, and thanks for the tips. I've a soft spot for all kinds of peppers as well. Most chilis I've had contain beans...matter of semantics I suppose. I agree. A nice blend of peppers adds killer flavor. The thing about hot chili peppers is they have tremendous flavor which is often overlooked because of the heat. In terms of what I call and mean by "real chili" it is in context to chili competitions in the United States. Beans are a no-no. I disagree with this however. Edited December 17, 2011 by BuffaloBillsForever Link to comment Share on other sites More sharing options...
DC Tom Posted December 17, 2011 Share Posted December 17, 2011 Recipe? I just throw things together. I thought that was the whole point behind chili, frankly...take a good base (beef - though I've seen pork, chicken, and turkey used, tomato paste, beans, onions, peppers), and add other ingredients to taste. Which in my past chilis have included: merlot, Worcester sauce, A1 steak sauce, soy sauce, vinegar, brown sugar, orange juice, crushed pineapple, cinnamon, allspice, honey, grated asiago cheese... Guinness and unsweetened chocolate are interesting possibilities, though (probably not at the same time...unsweetened chocolate and merlot should compliment each other nicely, though). Have to try those. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted December 17, 2011 Share Posted December 17, 2011 Actually Guinness and unsweetened chocolate works well together in dishes like chili. Those two ingredients work with each other as oppossed as acting as contrasting complements to one another. Link to comment Share on other sites More sharing options...
Bob Lamb Posted December 17, 2011 Share Posted December 17, 2011 Recipe? I just throw things together. I thought that was the whole point behind chili, frankly...take a good base (beef - though I've seen pork, chicken, and turkey used, tomato paste, beans, onions, peppers), and add other ingredients to taste. Which in my past chilis have included: merlot, Worcester sauce, A1 steak sauce, soy sauce, vinegar, brown sugar, orange juice, crushed pineapple, cinnamon, allspice, honey, grated asiago cheese... Guinness and unsweetened chocolate are interesting possibilities, though (probably not at the same time...unsweetened chocolate and merlot should compliment each other nicely, though). Have to try those. For me, chili just "happens" - no real recipe *LAMP* - I won First Place (ever) in a contest last month - another one coming up in January Being in Mexicali = I have been using some chorizo, beer and mexican beans - different flavors indeed - Won't go to the chocolate side - although many do It's not about the heat (no 6 alarm here) - it's about the spice I have to make a double batch for the office party on Thursday - break out the big pot ! Link to comment Share on other sites More sharing options...
Jauronimo Posted December 18, 2011 Share Posted December 18, 2011 Chili all comes down to the quality of the chili powder in my opinion. I use a mix of ancho and chipotle, always freshly ground, not that stuff thats been sitting in the back of the cupboard for a decade. The crucial part in my recipe is to mix the chili powder, cumin, coriander and mexican oregano into the hot oil just long enough so that the flavors will release (spices are fat soluble) but not long enough to burn, and then douse (deglaze if we're getting fancy) with whatever beer I'm drinking, toss in the tomatoes and beans, and then let it simmer for hours. I typically go for a mix of ground pork and ground beef and play with different kinds of fresh chili peppers which I cook down with the onions and then garlic. Couldn't be simpler and always great. Link to comment Share on other sites More sharing options...
boyst Posted December 18, 2011 Share Posted December 18, 2011 Use beef. My favorite chili recipe: 1 12 oz. ribeye approx 1 1/2" thick. Put on grill for 7 minutes per side splashing on red wine vinegar Eat. (Chili optional) Link to comment Share on other sites More sharing options...
Just Jack Posted December 18, 2011 Share Posted December 18, 2011 Post your recipes here... http://forums.twobillsdrive.com/forum/70-two-bills-drive-cookbook-forum/ Here's my recipe Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted December 18, 2011 Share Posted December 18, 2011 (edited) Chili all comes down to the quality of the chili powder in my opinion. I use a mix of ancho and chipotle, always freshly ground, not that stuff thats been sitting in the back of the cupboard for a decade. The crucial part in my recipe is to mix the chili powder, cumin, coriander and mexican oregano into the hot oil just long enough so that the flavors will release (spices are fat soluble) but not long enough to burn, and then douse (deglaze if we're getting fancy) with whatever beer I'm drinking, toss in the tomatoes and beans, and then let it simmer for hours. I typically go for a mix of ground pork and ground beef and play with different kinds of fresh chili peppers which I cook down with the onions and then garlic. Couldn't be simpler and always great. This is superb advice especially the part about the process of adding the flavor of dry spices to a chile. I'm impressed! Ancho chilli peppers are money, aren't they? Edited December 18, 2011 by BuffaloBillsForever Link to comment Share on other sites More sharing options...
Fezmid Posted December 18, 2011 Share Posted December 18, 2011 Post your recipes here... http://forums.twobil...cookbook-forum/ I was going to remind people about that - thanks! I haven't had time to copy everything from the old cookbook yet... But we really need more recipes here. The thought was that we'd then offer up a printed TSW Cookbook with proceeds going to some WNY charity of some sort, depending on how much money we raised. I'm hoping to get back on this soon -- and since school will be over for me in a few months, I should have more time. Link to comment Share on other sites More sharing options...
DC Tom Posted December 18, 2011 Share Posted December 18, 2011 I was going to remind people about that - thanks! I haven't had time to copy everything from the old cookbook yet... But we really need more recipes here. The thought was that we'd then offer up a printed TSW Cookbook with proceeds going to some WNY charity of some sort, depending on how much money we raised. I'm hoping to get back on this soon -- and since school will be over for me in a few months, I should have more time. I don't have recipes; every time I cook, I basically wing it. We really only have one recipe in the house. My wife's rum food recipe: Make cake. Pour half a bottle of rum over it. Link to comment Share on other sites More sharing options...
Fezmid Posted December 18, 2011 Share Posted December 18, 2011 I don't have recipes; every time I cook, I basically wing it. We really only have one recipe in the house. My wife's rum food recipe: Make cake. Pour half a bottle of rum over it. Cake optional? Link to comment Share on other sites More sharing options...
Chef Jim Posted December 18, 2011 Share Posted December 18, 2011 I'm in the "what recipe" camp. The only time I follow a recipe is when I'm making my cured sausages and cheeses. Baking requires a recipe but I don't bake. That's why I married a pastry chef. Link to comment Share on other sites More sharing options...
DC Tom Posted December 18, 2011 Share Posted December 18, 2011 Cake optional? After a few Jack Sparrow like "But why is the rum gone?" comments from me, we learned to keep her "cake" rum and my "drinking" rum very segregated. Link to comment Share on other sites More sharing options...
The Poojer Posted December 18, 2011 Share Posted December 18, 2011 i always add cocoa powder to my chili recipe...as well as corn flour....no recipe...just add stuff as i go along... I can't tell you my chili recipe but it does contain one special ingredient and that is unsweetened chocolate is added at one point. Sounds weird but they are actually a traditional complement with eachother - chili peppers and chocolate. It's not meant to be noticed, but offers balance. My Chili recipe wouldn't be considered "real chili" either because traditional chile doesn't contain any beans. But I love beans in chili - all sorts of different kinds combined. Same with peppers both hot and sweet. Getting the beef nice and brown with a nice fond on the bottom of the pot is the start to a great chili. O.K that's two hints. Link to comment Share on other sites More sharing options...
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