Chili recipe?

I’ve made a few different chili recipes over the years and they were all good but I haven’t found that go to recipe. Anyone care to share they’re recipes? I know it’s “in-Texan” but we don’t mind beans in my house

I don't know beans about chili.

Then it should be pretty good....beans ruin chili...

Can go wrong with Shelbys Chili kit.

It is like i do not know you....


FIFY bama. A little bacon and a carol Shelby chili kit will do you right every time. Beans or no beans

Here’s how you do it. Take 5 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.
Best I have ever had! Made it again last night Damn it is good

plus 1

Without beans all you have is spicy spaghetti sauce.

Spaghetti sauce has tomatoes in it. Proper chili is just broth, meat and chilies. No tomato.

I was being facetious.

Sounds worth trying

Good! You had me worried.

One pound of HB or Deer meat. One package of Mc Cormicks {SP] chili mix. One can tomato sauce. You have good chili and not a whole lot of trouble.

Tried that tonight with some leftover pasta. Muffin approved.

I prefer Texas Red.

https://www.epicurious.com/recipes/food/views/true-texas-chili-355049

That's almost the same as how I make mine, and yes it's the best I've ever had too.

I'm sure that's your wish.... decoy magnet.....

Those GD decoys... Expletive rant!!!!!!!

I make chili, and I also make chili with beans. Texas Red is my favorite, actually just made another batch. Here's how I make mine.

First I make the chili sauce. I like to use 7 different types of dried chilis, adjusting the heat depending on whether or not I have little mouths or yankees to feed. I use chili ancho, chili guajillo, chili pasilla, chili arbol, chili morita, chipotle chili, & chili tepins. Gut the chilis, and then toast them in a skillet over medium heat (don't burn them). This makes a difference.






I quarter a red onion and throw it in a pot with 6-8 large cloves of garlic, add enough water to cover and drop in two cubes of Knorr chicken bouillon. Boil for 5 minutes, then add the toasted chilis and boil for 5 more minutes. Keep covered, turn off the heat, and let sit for 20-30 minutes. Then add all into a blender with just enough of the liquid to cover, add 1 tsp of cumin, 1 tsp hot Spanish paprika, and puree. Then I run the sauce through a screen to remove all of the pulp - set aside.

I trim my meat well and cube it up into about 1" pieces. Salt & pepper the meat or use fajita seasoning, I prefer fajita seasoning. Heat my cast iron pot up to med-high heat and drop meat in dry, I want it to stick to the bottom (don't overcrowd the pot). Once meat is browned set aside. Then I reduce my heat to med-low and drop in one diced red onion and some butter (real butter only). Sautee them onions down until they're real dark & caramelized, making sure you remove all of the goodness from the bottom of the pot while stirring. When the onions are ready, I remove almost all of the butter (leaving maybe a teaspoon), then I drop my meat back in/pour in the chili sauce/give it a good stir. Cover and reduce heat a little so to simmer about 2 hours or so, until meat is fork tender and the gravy is the consistency that you want. Remember the meat will make a little water on it's own while cooking, so don't go crazy adding water at the beginning. Taste for salt at the end.





I use venison, pork, beef, whatever. I like to make a batch of chili sauce ahead of time and take to camp with me. Pull some meat from a fresh killed deer or pig and make a pot of chili right there. For a little extra heat and flavor, crumble a few dried chili tepins over the top.


I like to serve with either cornbread, biscuits, toasted corn tortillas, or over rice.


If you want to make chili soup you can use ground meat and add tomato paste/tomato sauce/diced tomatoes/ and beans, just don't call it Texas Chili.

Also last Saturday I cooked for the guys at work and created something I call a red chicken chili (first for me). Only difference in my recipe is I added a few red tomatoes to the pot and blended with, served it over rice. They tore it up LOL.

It’s good in a pinch, I use it when in a hurry.

Legit

Was talking to wife last night about making a batch with chicken. I am thinking boneless chicken thighs.

I bone out my Thanksgiving turkey and use the thighs for chili or gumbo.

I ride with Skinnerback, exactly how I make mine.

I always start here...


https://penderys.com/chile-peppers/chile-blends.html

Yessr, my plan was to use chunks of theighs and shredded breast...but I didn’t like the way the theighs smelled so I chunked them and went with all breast meat. Definitely needed the theighs IMO.

Mmmm if forced to choose im going all thighs... oh wait a sec are we still talking about chili?

Yeh, where I'm working at right now there's lots of chicken & pork so have been trying different things. I was looking at recipes for a white chicken chili and green chicken chili, but didn't find anything on the red so I made one. Different...

I'd eat it.

That, sir, is a beautiful pot of Texas red.

Thank you. I love eating it!

Here is one I posted a few times. Everyone loves it.

Tonight - 5lb batch of Texas Red pork tenderloin chili about to simmer for a few hours and make a gravy. Life is good, hope all of you are too.

Looks pretty dang good Next time you might want to add a little more meat to it

once that meat cooks down and releases them juices it makes a full pot lol.

That looks great brother...

Oh chit Skin that looks way good

Thanks lol. Had it for lunch today and more tomorrow. When I heat it up at work folks come from all over asking what that smell is, and when will their bowl be ready. Nothing smells like Texas Red.

I'm gonna try this thanks.