I need a good chili recipe

Always have done it the easy way with a kit or the only other way I knew how to. Wanting to make a pot for Monday but wanting to try something a little different this time. May do it with steak or brisket just to try it that way. I k ow the brisket chili I have had was darn good.

Suggestions?

Go to Pendery's in Ft Worth or Penzy's in Dallas and see what looks good to you. You can order online from both as well. They have excellent chili blends and spices.

Equal amounts of hamburger, coarse ground chili meat, and chuck roast cut in chunks. Couple of yellow onions chopped coarse. Bunch of chopped garlic. It all goes in a cast iron Dutch oven over high heat. Get the meat started before you toss in the veggies. Salt and pepper to taste. You want to taste the garlic too. Add more if needed. Lower the heat to medium and add your chili powder, I use Pendry’s stuff in my kitchen. Use just enough chili to season the meats while it finishes cooking. Lower heat to simmer and go find two big cans of maters. Fire roasted seasoned maters are good here. Find the beef broth too. Up the heat to max and add beef broth to cover the meat, get it hot and reduce heat to simmer. Add the maters, hand crush if whole and heat it up to boil and reduce to simmer. Stir it and season with SPG as it simmers. Add beef broth or water as it boils away. Add your chili powder in small increments while it simmers. Cover the pot and have a beer. Heat at low simmer, covered. Stir occasionally and correct seasoning as it cooks and flavors meld. It’ll be good.

Pendrys original is fantastic.

Stir a can of refried beans in there after its done.

This ^^^^^ in a couple cans of Hormel chili with beans and you’re all set.....

This and Williams Chili Seasoning mix are the best of the bunch of chili seasoning packages. For picky eaters, slip in a can of Wolfe Brand Chili, and everyone will be happy.

Picky? In my house you eat what’s fixed or go hungry. With the exception rarely if I know the kids won’t eat it or I don’t want to share.

I'll put one can of rotel but no more. Not making spaghetti sauce. No green peppers either.

I like McCormicks original chili mix. I have tried them all but for me this is the best.

This is mine with photos.....

First_pot_of_the_season......#Post6507657

I’m cooking a pot in the shop tonight. I was on a winning chili team for several years in my younger days. I think it’s hard to beat the 2 alarm kit because it’s easy. Add some onions, stewed tomatoes, Rotel and whatever else you lthink will make it better. I’ll be having chili and crackers tonight, chili and eggs in the morning, and frito pies after church tomorrow. I like to cook enough so we get several meals out of it.

I always make a roux for mine

The only way to go....

It's always better the second day.....

Tell me about this roux for chili.

The 5th and 6th pics.....cooking down the fresh veggies and spices is what I do....

Pendery's Chili Fire Hall Pack...……..

two pounds venison, three cans jalapeno ranch style beans, two cans hot rotel, two chopped up jalapenos.

Not who you are asking, but here is my two cents worth:

Generally a roux is a mixture of some sort of fat and flour. It is used as a thickening agent. I generally take some of the dripping from the meat, heat on medium until ready to start "popping" and then slowly stir in a seasoned flour (salt/pepper) until it thickens. You then add to the chili. Masa is a very good thickener for your roux for chili.

Oh, yeah I do that.

I use the 2 alarm kit

X2 for Two Alarm

Made this last night.

Try this one https://www.texasmonthly.com/food/chili-...l%20Ever%20Need

Toasted paprika..Hungarian spices and on and on. That recipe would take you a week to gather all the ingredients and put together. I just like my method of browning up some wild hog and starting to add ingredients to taste without a recipe. My chili never comes out the same, but I eat it pretty regularly and enjoy. Last night I threw some eggs in a frying pan and added some of my chili in with them. I scrambled the eggs up and had it for dinner...very tasty.
Guess I'm never going to be a professional cook, but I eat what I like...even if it does have beans in it !

It doesn't get much easier than Alton Brown's recipe. I use the whole can of chipotles, extra beer for the cook, crock pot instead of pressure cooker and various salsas depending who's going to be in camp.

https://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe-1942714

I've never found the dried peppers that I want but usually 6-7 dried New Mexico peppers, toast dry about 30 seconds. Boil an hour or until the water is gone and mash them up and add water and boil down again, do until a nice red sauce.
In another pan take cubes of beef, I think beef is the right meat, and brown it and then add a little water. You need to get a beef broth.
Now combine everything, red sauce and beef, add cumin, a fair amount. You need just a little oregano. I use Italian because I can't find Mexican (which is actually a different plant.
I put in a lot of chopped onion- amount equal in volume to the meat.
And... don't want to start a big talk but I do put in beans. I use dry red beans that have been soaked over night and boiled an hour.

After this thread the issue of beans is "dead"... http://texashuntingforum.com/forum/ubbthreads.php/topics/7316749/1

No beans, that’s all I got.