Bring it

Carol shelby chili kit and have someone read the directions for you. You cannot screw it up.

I’m usually not to fancy with mine. I go with a 2 alarm kit and throw in some diced tomatoes. I like to use good ground round (80/20) or even chuck (75/25), and then don’t drain it off because all that fat adds a lot of flavor. I also like to let it cook for a long time at a lower heat. Several hours. That really lets the tomato’s and sauce break down and condense and brings out their flavor. If you just get it hot and serve it right away, it seems gritty and doesn’t have near the taste. Once I get a bowl, I put a lot of graded cheddar cheese on top to set it off. I made some the other night and it was right!

Anyone knows beans about chili, knows chili ain’t got no beans

Morton's chili mix, follow the directions and add 2 pounds of frijoles to the mix.

Had two alarm and mortons growing up and Shelby is better.

I’ve never tried it, but I will next time

This chili recipe always gets rave reviews. I've been tinkering with it for the last year. It's getting really close to where I want it. In fact, this may be where I want it. I recently won a local chili cook-off with this recipe.


2 pounds coarse ground chuck
1 pound chorizo
.5 pound breakfast sausage
1 diced white onion
2 large can whole peeled tomatoes
3 tablespoons diced garlic
3 cups broth
.5 cup black coffee
2 tablespoons ground cumin
1 tablespoon granulated garlic
1 tablespoon oregano

Powder
1 tablespoon San Antonio Chili powder
1 tablespoon Ancho Chili Powder
1 tablespoon Chipotle Chili Powder

Chiles
2 diced poblano
2 diced serrano
1 small can chipotle in adobo, diced.
1 diced hatch ( I've used fresh and canned, if canned add at the same time as the chipotle)
2 diced Guajillo


Get a really good brown on all the meat. Brown in small batches so you don't overcrowd the pan. Set browned meat in a bowl.
Add onion and diced poplanos, Serrano's, and Guajilo to the same pan scraping up browned bits. Saute until tender. 10-15 minutes.
Add garlic and cook until fragrant, about a minute.
Add seasonings and cook 1 minute. Don't add cumin and granulated garlic.
Add canned tomatoes and juice smash with a potato masher.
Add diced chipotle in adobo.
Add all the meat.
Add the broth.
Cook until tender.
Add cumin and granulated garlic about 15 minutes before finishing.

Serve over rice with diced avocado, thick shredded cheddar, and cilantro.

I get adding coffee is odd. But man it really does something to the flavor. Add 1/4 cup of it of your worried about the flavor.

Best Chili I have ever made by far!!

Take 5 dried anchos, 2 pasillas, and 2 guajillos, and remove
the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If
they are brittle, they are old and will be flavorless—don't use them!
Cover chiles with 3 cups of boiling chicken stock and let them steam,
covered with plastic wrap, for about 30 minutes until they are plump and
tender. Put the chiles and all of the soaking liquid into a blender and purée
until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with salt
and pepper, and brown the meat in a large, heavy pot over medium-high heat
with a little bit of vegetable oil to keep it from sticking. Chop up a bunch of
garlic (about 6 garlic cloves) and throw it in the pot along with two bay
leaves, a tablespoon of ground cumin, and a couple of teaspoons of
chopped fresh sage and chopped fresh oregano (Mexican oregano if you
have it). Stir that around for about a minute, or until very fragrant. Add in 5
cups of chicken stock and simmer uncovered for about an hour. Then, stir in
the chile purée and simmer for another 45 minutes until the meat is very
tender and the sauce is a thick, mahogany-red color. Season with additional
salt and pepper.

My chili has no tomato or beans. It’s meat, broth, onion, garlic, salt, pepper and various chili’s. It simmers in cast iron for several hours and it is delicious.

It's not chili if it has no beans....enjoy your V8 juice soup

Terlingua chili mix. There will be nothing left.

The oregano makes it taste like spaghetti sauce.

Original blend from pendry's .

I won’t make chili without using a fresh cup of black coffee. Just changes the flavor to a real deep silky one.

A pinch of sugar, a little balsamic vinegar, and a can of tomato paste will go in my next batch.

How do you guys thicken it up?

Mine tastes nothing like spaghetti sauce?

If you put enough Chili's in it and cook it long enough it's good and thick.

AGREE with this

Yep all I use are chili’s and beef cuts in mine.

don't use too much water?

A little flour will thicken it up... or some refried beans

Masa Harina.

Masa is my ticket.

Chugwater chili mix. I put ground meat and diced steaks, all game meat in mine. Can of Rotel tomatoes, diced celery, garlic, white onion and some roasted green chiles, Colorado green chiles roasted and frozen.
Beans go in on occasion, mix of dark red and light red kidney beans and some pintos. When it's cold outside the beans add some sustenance.