Your best Chilli recipe?

[smitty55]

Before:


After:


Pre-heated pan. Doesn't rise much (tough to see in the photo I know, I was more interested in eating) but then the size of the pan versus the surface area would impact that too.

I can tell. It did rise for sure. Is that pieces of red onion I see?
I have plenty of cast iron pans. That looks good. Got a good recipe you'd care to share?

Cheers

[Doug]

The folowing is a post I made on another website earlier this winter, the original called for beef; but as I mentioned in a previous post today, Goose can be substituted for Beef in many recipies. Another time I might have to try to add some cocoa, this one has some sugar to take some of the bite off the heat.

Goose Chili

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I adapted a recipe that my mother copied off a TV show for me some 25 years ago. A traditional chili contained no beans, it was a blend of spices on meat; therefore this is heavy on meat and spice. It makes a very flavourful chili, it is not a burn your mouth chili, you get a good burn in the throat and if you get juice on your lips, you feel it. You will/may get the sweats while eating; but the taste will have you going for spoon after spoon.

Sante Fe Chili - Waterfowl edition

5 lbs cubed 1/2" pieces waterfowl - I used 3 lbs combo Canada Geese and Snow Geese (original 5 lbs grd chuck)
3 Medium Onion chopped (original 1 large Spanish Onion)
3 Large Clove Garlic (original a whole head; but 25 years ago heads were smaller)
3 Bay leaves
3 Celery Stalks sliced
1 Sweet Red Pepper chopped
1 Sweet Green Pepper chopped
2 TBSP Smoked Paprika
1 TBSP Black Pepper
1 TBSP Salt
1 TBSP ground Cumin
2 TBSP Chili Pepper (I used 1 of Grd Adobe Chili and 1 Spanish Chili)
2 TBSP Crushed Chili Peppers
2 TBSP Dried Oregano
2 TBSP Sugar

Beef Stock
28 oz can crushed tomatoes
19-28 oz can Red Kidney beans


Over a high heat brown the meat in small batches, set aside when browned. If you do too large a batch there will be a lot of fluid, if this happens the meat can become tough. Small batches, high heat, little fluid, browned quickly, should be tender, melt in the mouth.

Saute onion over med-high heat until slightly translucent, add crushed garlic, saute a minute or two. Reduce to a simmer, add the meat and all the spices. This is were you have to use judgement, the waterfowl has no fat, so we need liquid, not enough to pool, just enough to moisten. Cover and allow to simmer 1 1/2 hrs to 2 hrs, stirring and adding liquid as necessary.







Add the tomatoes and allow to stew/simmer for 1/2 hr.

Add the peppers and allow to simmer for 1/2 hr until the peppers are almost cook thru.

Add the Kidney beans and heat thru.

Serve with crusty bread.







The chili should not be swimming in fluid, truly just enough to moisten.

[kickingfrog]

I can tell. It did rise for sure. Is that pieces of red onion I see?
I have plenty of cast iron pans. That looks good. Got a good recipe you'd care to share?

Cheers

Not red onion, just some pepper that was left over. The cornbread recipe is Micheal Smith's.

[Rugger]

Terry I often make big batches of Chilli to add to our ready to go meals in the freezer. From a recipe perspective I have little to offer as it rarely comes out the same but it's always good. I divide chilli into 2 main types. The ones where almost every ingredient is discernable with a fairy light liquid combining it.
Then there is the style I make; the more thick soupy kind which usually cooks much longer and lends itself more to my: taste, ponder, add a bit of this and that, cook longer, taste, ponder repeat, style of cooking. That's why I don't have a recipe. I just look at the list of ingredients of a bunch of recipes (some stellar looking ones above) pick the ingredients that appeal to me (or that I have on hand) and go for it. Like you said you know how to cook and you know chilli so just have at er and cook till it tastes good. The things that I like to add are chunk meat as it becomes pullable by the time I'm done and a smoked meat like pork hocks, throw the bone in too, can't hurt. Canned mushrooms hold together nicely even after hours of cooking and if you like it extra saucy add your fave smoky bbq sauce. Have fun!

[smitty55]

No offense Rugger but canned mushrooms... OMG I can honestly say I have never bought a can of mushrooms ever. Just cut them thicker, use cremini and put them in later if you want, just like a pasta sauce.

On a little sidenote, I make a real good stew in my small pressure cooker that I adapted from a French recipe that came with the unit. It uses beer as the liquid. 35 minutes total cooker time, but browning the meat in batches first takes a while . Amazing IMO. Anyway, the second stage involves adding rutabaga, baby carrots, onion chunks, peppers, fresh herbs and thick mushroom slices. After another 15 minutes under the wobble weight the stew is done and those mushroom pieces are still plenty firm. I was actually surprised the first time I tried it, it worked so well I've done it every time since for the last 20 years or so.

Never thought of trying chili in a pressure cooker. Anyone tried? I bet there's recipes.

Cheers

[Rugger]

LOL I know Smitty, I cringe every time I do it but it works. I think in my next batch I will spring for the king oyster mushrooms, now those things will stand up to some serious cooking and taste great.

[trigger02]

RANCH CHILI with JALAPENO CORNBREAD


3 ½ pound shoulder meat
Salt and pepper
8 slices bacon sliced
1 large onion diced
4 jalapenos seeded and minced
3 tbsp chili powder
4 tsp Ancho chili powder
1 tbsp cumin
1 tbsp dried Oregano
5 garlic cloves
1 tablespoon brown sugar
½ Tbsp cocoa powder
2 can San Marzano tomatoes (with the juice) chopped in a blender
1 can black beans
1 can white beans

Cut up the meat in cubes and shake up with salt and pepper.
Fry the bacon in a Dutch oven. Removed when fried.
Pour off the fat and wipe pot clean. Add some bacon fat and fry the meat in batches, till browned. Add bacon fat for each batch. Set aside.
Fry the onion and jalapeno till onion is browning.
Add garlic for last 30 seconds.
Add chili powder, cumin, sugar, and oregano stir briefly and pour in tomatoes.
Scrape down bottom to loosen and browned bits.
Add the meat and simmer for 1-3 hours, covered.
Add the beans

Alternately, fry everything in a steel frying pan and accumulate everything into Dutch over and bake at 350F for 2 hours. Deglaze at each frying step with a bolshy strong beer and add the residue to the pot.



JALPENO CORNBREAD


2 tbsp canola
2 green jalapenos seeded and finely diced
1 medium red pepper finely diced
1 cup yellow cornmeal
2 tsp brown sugar
¾ tsp salt
1 tsp baking powder
¼ tsp black pepper
½ cup hot water
¾ cup buttermilk
1/8 tsp Tabasco
1 large egg
½ cup shredded Old Cheddar.

Fry the peppers in oil till soft (5-6 minutes)
Mix 2/3 cups cornmeal, sugar, salt, pepper and baking powder.
Mix 1/3 cup cornmeal with hot water. Then add buttermilk, Tabasco and quickly wisk in the egg.
Wisk in with the dry ingredients, peppers and the cheese.
Pour into a grease loaf pan.
Bake at 425°F for 30 minutes. Toothpick test to see if cooked.
Cool on a wire rack.

made this with venison. thanks man was great!