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Unread 01-25-2013, 01:55 PM   #1
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Chili Recipe Suggestions

Anyone have suggestions for chili recipes? My church is going a chili cookoff on Sunday.

Here's what I have so far in terms of ingredients

Ground beef (a couple lbs, maybe)
Chuck roast (I think...it's some sort of meat)
Chili power
Cajun Powder
Paprika
Bell peppers
Red onions
Frank's Red Hot
Tapatio
Tomatoes
Tomato sauce (or paste...not sure which)

I'm probably going to get some jalapeno action in this as well. I am planning on calling my chili "Global Thermonuclear War"...bonus points for naming the movie.

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Unread 01-25-2013, 02:08 PM   #2
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Well, obviously you will need some sort of bean since you are missing that. I would recommend pintos, black, and some kidney.
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Unread 01-25-2013, 02:17 PM   #3
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Quote:
Originally Posted by thesteve View Post
Anyone have suggestions for chili recipes? My church is going a chili cookoff on Sunday.

Here's what I have so far in terms of ingredients

Ground beef (a couple lbs, maybe)
Chuck roast (I think...it's some sort of meat)
Chili power
Cajun Powder
Paprika
Bell peppers
Red onions
Frank's Red Hot
Tapatio
Tomatoes
Tomato sauce (or paste...not sure which)

I'm probably going to get some jalapeno action in this as well. I am planning on calling my chili "Global Thermonuclear War"...bonus points for naming the movie.
Nice War Games reference...

I'd drop the Franks Red Hot... I've had it in chili, wasn't my thing. If you decide to use beans, I suggest pintos or black beans instead of the typical Kidney beans. Not a fan.

Do you have any Cayenne pepper?
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Unread 01-25-2013, 02:18 PM   #4
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I think I have some cayenne. I'd have to double check.

I was actually thinking of using Frank's as my primary spice. I had some in some canned chili the other day and it seemed like it worked out well, but I'm not completely against not using it.
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Unread 01-25-2013, 02:22 PM   #5
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On the beans topic...dry beans or canned?
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Unread 01-25-2013, 02:24 PM   #6
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On the beans topic...dry beans or canned?
I've not noticed a major difference.
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Unread 01-25-2013, 02:26 PM   #7
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Quote:
Originally Posted by thesteve View Post
I think I have some cayenne. I'd have to double check.

I was actually thinking of using Frank's as my primary spice. I had some in some canned chili the other day and it seemed like it worked out well, but I'm not completely against not using it.
You could start slowly. Add a little at a time and see how it goes.
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Unread 01-25-2013, 02:43 PM   #8
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Dry beans are going to be a bit more fibrous/mealy in texture, but I prefer them. Just remember to rinse and soak them before using!

Also, beer. Add beer.
Also, shameless plug.
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Unread 01-25-2013, 02:46 PM   #9
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Quote:
Originally Posted by magical spatula View Post
Dry beans are going to be a bit more fibrous/mealy in texture, but I prefer them. Just remember to rinse and soak them before using!

Also, beer. Add beer.
Also, shameless plug.
Hmm...Beer...yeah, I've got that.
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Unread 01-25-2013, 02:53 PM   #10
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Three ingerdients I like to add:
Beer (to deglaze the pan)
Chocolate (adds some sweetness and richness that enhances the tomato)
Coffee (actually brings out a more savoury flavour)
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Unread 01-25-2013, 03:33 PM   #11
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Bacon.

No really....bacon.

I like to use 1 small can of tomato paste with about 4 cans of sauce. This gives it a thicker texture, more red appearance, and good flavor.

I would leave the red hot out. Use cumin, fresh cracked black pepper, chili powder, and cayenne. More of the first two, less of the second two. And, if you need salt (and you should), the secret is about half regular and half celery salt. People tend to go overboard with the seasonings. At most chili cookoffs I've been to you can generally make it to the top three by just being conservative with the spices.

If you want to blow the judges minds, find some rabbit. Rabbit was made for chili. If you make a rabbit and bacon chili there isn't a soul in the world that wouldn't love it. But, if you're going with beef, trying adding some ground pork as well.
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Unread 01-25-2013, 03:35 PM   #12
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I normally add ground pork and cola. I also never cook beans in the chili.
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Unread 01-25-2013, 03:36 PM   #13
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Quote:
Originally Posted by S.B.Nichols View Post
Bacon.

No really....bacon.

I like to use 1 small can of tomato paste with about 4 cans of sauce. This gives it a thicker texture, more red appearance, and good flavor.

I would leave the red hot out. Use cumin, fresh cracked black pepper, chili powder, and cayenne. More of the first two, less of the second two. And, if you need salt (and you should), the secret is about half regular and half celery salt. People tend to go overboard with the seasonings. At most chili cookoffs I've been to you can generally make it to the top three by just being conservative with the spices.

If you want to blow the judges minds, find some rabbit. Rabbit was made for chili. If you make a rabbit and bacon chili there isn't a soul in the world that wouldn't love it. But, if you're going with beef, trying adding some ground pork as well.
ACK! how could I forget cumin. Cumin makes the world go round.
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Unread 01-25-2013, 03:37 PM   #14
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I definitely do have some cumin. I just don't know about about it.
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Unread 01-25-2013, 03:44 PM   #15
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Quote:
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If you want to blow the judges minds, find some rabbit. Rabbit was made for chili. If you make a rabbit and bacon chili there isn't a soul in the world that wouldn't love it. But, if you're going with beef, trying adding some ground pork as well.
Do they sell rabbit in your local grocery? Around here, if you want rabbit, you have to kill it. I don't know if he could find that in Cali either.
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