It has become that cold time of year where chili is much appreciated. I have a couple of recipes, but I'd really like to try some new ones. Here's my go to crockpot recipe for those days when you don't want to deal with cooking after work and just want to mix up some Jiffy corn muffins and be done with dinner and not have dinner totally suck... in my opinion, this is a good compromise on time vs flavor.

1 to 1.5 pounds of ground beef, browned (drain it unless it is 96% sirloin or something)
2 poblanos, seeded and diced
4-6 jalepenos, seeded and diced
2 can black beans (drained)
1 can light or dark red kidney beans (drained)
2 cans diced tomatoes (usually go for some with spice or garlic)
1 large sweet onion, diced
1 chili seasoning packet (pick whatever from the store)
2/3rds bottle of beer
A teaspoon or so of cocoa powder
A teaspoon or so of sriarcha (I usually go for a couple teaspoons)

That's the basics... sometimes I will modify by throwing in a diced orange bell pepper or change one of the black beans for another kidney beans, but that's about it. Brown the beef, drain, put in crockpot. I will then carmelize the sweet onion a bit, but you don't have to -- depends how toothy you want the final result. Put everything else in crockpot (save for the beer), then mix... after mixing, pour the beer over the top and then drink the leftovers. Put it on low all day long... minimum 8 hours, but 12 hours is probably the best. Your prep time on this is probably 15 minutes -- brown the beef and then do all your chopping/can opening. This goes with your typical crackers, cheese, sour cream stuff. And this is very basic, so you can throw in whatever you have lying around.

Please post any recipes... all day stuff is fine by me; I love chili and would happily cook all day if it helps the flavor.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

There are few reasons on God's green earth to include beans in a proper bowl of red....

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

I hear you, but they are a cheap way to introduce protein to those who can't afford to pay for the slaughtered beasts. And as chili was created to make something tasty out of a bunch of regular crap laying around, I have no problem including beans. I do appreciate those who do not want to and the reasoning behind.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

True. And keep preaching your proper correctness.

Fight the good fight brother!

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Last two chillis I made I used black beans instead of kidney and I liked it more. I just use the carroll shelby mix. it is fine. I had chilli recently where someone also added a small amount of corn. That was different and good.

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I like to use ground beef, and ground pork in my chili.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Ground venison goes extremely well in chili. Makes sitting in a stupid tree for 8 hours worth it.

In your chili experiments throw in a couple smoked ham hocks. Thank me later.

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"It's not exactly a rocket surgery." D.J.

2lbs of 85% ground beef browned until the grease has cooked off.

two chili packets (always McCormick) either Original or Tex Mex.
8oz of diced green chilis
14oz of corn - drained (The yellow is a nice color effect).
28 oz of Hunts Medium Chili Beans
42 oz of Rold Gold Brand diced canned tomato - half drained.
2-4 jalapenos or 2 habenero's, or 2 serrano's...sliced for flavor.
2-4 drops of this stuff:


add healthy amounts of:
salt, pepper, chili powder, cayenne pepper, cumin, garlic salt, onion powder, italian seasoning.

simmer for at least 2 hours with lid partially on. add 1/4 cup of water if necessary.

before serving:
cheese, diced onions, sour cream, oyster crackers.

It's a simple "store bought" chili recipe that is pretty awesome.

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@audioidkid

Since when are the Jewel's or the Dominick's carry a hot sauce with a work "fu*n'" on the label?

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"It's not exactly a rocket surgery." D.J.

online store...

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@audioidkid

This is perhaps the best chili I've had in my life:

4-5 pound boneless pork shoulder roast
5 tablespoons Mesquite Liquid Smoke
1 teaspoon salt
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons chili powder
1 14-ounce cans beef broth (low fat, low salt)
1/2 cup extra virgin olive oil
2 28-ounce cans cooked hominy
1 bunch cilantro, leaves only finely chopped
4 ounces hot green tomatillo salsa
2 14-ounce cans stewed Mexican tomatoes
3 bunches scallions (about 20), finely chopped
1 tablespoon cumin
salt and pepper to taste
2 14-ounce cans green enchilada sauce
3 6-ounce cans chopped fire roasted chilies
Shredded Mexican cheese, for garnish

Preheat oven to 325 degrees. Using a knife or long tined fork, spear pork roast all over, then place on a large piece of heavy duty aluminum foil. Mix together liquid smoke, salt, cumin, coriander and chili powder and pour over roast. Seal tightly, then wrap 1-2 more times in foil. Place in a baking dish with an inch of water in the bottom and bake for 3 hours. Remove from oven, let cool slightly while still wrapped in foil, then shred pork into bite sized pieces, discarding any chunks of fat or gristle. Put shredded pork into a large pot or crock pot and add all remaining ingredients except the cheese. Stir together, cover and let simmer for an hour to bring all of the flavors together. You can cook longer if you want but goddamn are the results delightful.

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While I am all for the long drawn out process of many ingredients and the long simmer...

if you are pressed for time (or just lazy) the Tabasco Chili starter is really good. Brown your meat and pour in the mix, stir and heat. It is actually really good.

FYI, if you can find Tabasco Bloody Marie, also great stuff.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

I'm pretty sure that Woodman's has the Tobasco Bloody Mary mix.

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@audioidkid

First, I applaud your refusal to use a store-bought spice pack, which is easily concocted at home without mystery preservatives. Secondly, what the hell color is this when it is done?

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I don't remember half the time if I'm hiding or I'm lost

Woodman's is the shit.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

balck

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@audioidkid

The green salsa tries to put up a fight but it turns out a lovely deep orange/red. The pork though, there's just soooo much of it!

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Before or after you eat it?

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Power is always in the hands of the masses of men. What oppresses the masses is their own ignorance, their own short-sighted selfishness.
- Henry George

It's pretty much the same color going in as it is coming out.

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I prefer to use ground turkey in mine and also to use arrogant bastard beer in it.

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Made this tonight and it is really good....

http://www.foodnetwork.com/recipes/alto ... index.html

3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Went all beef... brown it first (in canola, didn't have peanut) and pressure cooker for 30 minutes... awesome stuff.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Made a batch yesterday for Xmas Eve tomorrow. Came out really really well. It should even be better tonite since everybody got to know each other in the pot.

8lbs ground beef, browned 4 pounds in 2 pots with 3 TBSP evoo in each
4ea green (or bell) peppers and onions chopped (I use white and green onions)
2 cans kidney bears
2 cans black beans
2 cans white beans, all beans drained
6 cans diced tomatoes, undrained
6 TBSP chili powder
3 garlic cloves chopped
hot sauce, chili powder, salt, pepper to taste
1/4 cup tequila
6 TBSP brown sugar
2 TBSP hot chocolate mix, or another powdered form of cocoa

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