Chili recipe

[Alvey]

I'm getting into Dutchoven cooking ,anybody have a good chili recipe there willing to share with ?

[CRM_95]

I've got a really good chili recipe. I've never done it in a Dutch Oven but I'm sure it would work. I'm about to leave to go to work, but I'll post it tomorrow. If for some reason I forget feel free to PM me.

[CRM_95]

Ok here's the one I use. This isn't "my" recipe, it came from another bowhunting forum but it's the best chili I've ever had.

Step 1: Brown 2 lbs ground meat (I use venison), 1 TBS cooking oil, and 1 TBS minced onion.

Step 2: Add 1 8 oz can of tomato sauce and 1 can of beef broth. Cook for 30 minutes.

Step 3: Add 3 TBS chili powder, 1 TSP garlic powder, 1/2 TSP salt, 1/2 TBS ground cumin, 1/2 TBS cayenne pepper and 1 cube of chicken granules. Cook 1 hour.

Step 4: Add 2 more TBS chili powder, 1 TSP paprika, and another 1/2 TBS ground cumin. Cook another 30 minutes.

You may have to add water off and on to keep it at whatever consistency you like. I've never done it in a dutch oven, but I'm sure it will work just fine. Hope you enjoy!!

[Alvey]

Thanks,CRM-95 I do appreciate it.

[shag08]

This isn't a "true" chili by Texas standards but my family loves my chili recipe....

Brown one pound ground venison and one pound wild hog sausage with one large diced onion.

Add 2 cloves minced garlic, 2 TB chili powder, 2 TB ground cumin, 1 TB oregano, 1 TB fennel seed, 1 TB paprika, 1 tsp ground red pepper. Mix all ingredients in with the meat/onion mix well. These are all just guesstimating, as I never actually measure out the spices.

Add 2 cans pinto beans drained (or even better, left over homemade pintos), 2 cans kidney beans drained, 1 can diced tomatoes, 1 small can diced green chilis, 1 can of beer, 2 cubes beef bullion, and a little water if needed to get it to the right consistency. Mix it all together and put a lid on and let it simmer for about an hour so all the flavored come together. After an hour, remove the lid and turn the heat up a little to let it thicken.

I've made this in my large Dutch oven but it is a tight squeeze. It makes a lot of food.

Best darn chili I've ever eaten. My 7 year old daughter says it's the best food in the world and begs me to make it at least once a week.

[Grey Taylor]

I know this is an old thread but with colder weather drawing closer I thought it may be a good time.

I make chili with pork shoulder. When that cut goes on sale for $.99 lb (more or less) we have chili.
I salt and pepper the meat, brown it in a stove top Dutch oven, and then cook it in the Dutch oven in the kitchen oven low and slow. About 250-300 degrees for some six hours. I toss a halved onion, maybe some dried chilis, and a bit of chicken stock for it to cook with.
When the meat is tender and falling off the bone it comes out of the oven. I strain the juices to remove solid bits (discard) and put the juice back into the Dutch oven on the stove top burner. The meat is pulled apart into medium sized chunks and returned to the pot. Bones and excess fat are disposed of.
Two or three cans of whole stewed tomatoes are added to the pot. I crush the tomatoes in my hand as they go in. More chicken stock may be added if there isn't enough liquid. Minced garlic and chopped onion are added, too. I like big pieces of onion so I chop them accordingly.
I roast Anaheim and poblano chilis over the range burner until they are black. They go into a plastic bag to steam for a bit. Once done they are skinned, seeded, and chopped, they are added to the pot. I do not rinse them. Seeded and chopped jalapenos usually go in now.
For seasoning I get lazy and use Carroll Shelby's seasoning mix. Depending upon taste I may not use any or all of the salt in the package and I have to watch how much ground chili powder I add or I get it too hot for my girlfriend to eat.
Simmer for a bit to break down the chilis, onion, and tomatoes. Stir in some masa if necessary to thicken.
Top the serving bowls with chopped cilantro and maybe a little sour cream is desired.
Eat.
Garlic bread goes really well with this. Cornbread or tortillas would as well.

Cooking this in a camp Dutch oven would be no problem. Brown the meat with bottom heat, cover and bake with top and bottom heat at a low temp for a few hours, uncover and continue from there with just bottom heat.

Guy

[olddogrib]

World's Best Deer-B-Q
De-bone/cube the meat beforehand and cook on low in a crock pot for 16-20 hours, obviously an overnight proposition.
Sauce:
1-large onion (approx. 1 cup chopped)
3-4 sticks of celery (approx. 1 cup chopped)
1-large bell pepper or 2 small ones chopped
Saute' the chopped ingredients listed above in one stick of melted butter for 20-25 mins. Then add:
1 cup brown sugar
1-1/2 tablespoon white vinegar
2 tablespoons spicy brown mustard
1 tablespoon lemon juice
1 small bottle ketchup
1 can beef broth
1/3 bottle barbecue sauce (I use K.C. Masterpiece original)
2 tablespoons Worcestershire sauce
1 clove squeezed garlic or euivalent garlic powder
Simmer on low heat 2 to 2-1/2 hours. It will reduce and thicken, stir as it does. Remove from heat, add chopped meat and refrigerate 48 hrs. Reheat and enjoy or freeze.

[Bisch]

One of the best chili recipes I have ever made (and currently my goto chili) is a recipe I found right here on TradGang! Search for Super Bowl of Chili to find the recipe. I added a few Serrano peppers to it to spice it up a bit, and it is great!!!

Here is a link to that recipe:

http://www.tradgang.com/tgsmf/index.php?topic=114458


Bisch


Sent from my iPhone using Tapatalk Pro

[Liquid Amber]

I've made this chili for many years and always prepare one or two pots for any family gathering.  It's a simple, honest chili, nothing fancy.  It freezes well.  We always offer beans, fritos, grated cheese, tabasco sauce, chopped onions and jalapeños on the side.  It is a good chile for making chile dogs.           

Eight quart pot.

Seven pounds of ground beef/deer/elk or whatever.
One pound of Jimmy Dean’s pan sausage.
Brown meat and drain liquid before adding to sauce.

12 tablespoons chili powder [I prefer McCormick’s]
8 teaspoons ground cumin
2 teaspoon paprika
1 teaspoon oregano
1/2 – 1 teaspoon cayenne or red pepper
salt to taste

3 cans tomato sauce [15 ounce can] and equal amount of water; add water as needed to preferred consistency.

1 red onion diced

3 cloves of garlic minced

I sauté the onion and garlic in a little bacon grease before adding to sauce.

I generally simmer for a couple hours; improves after sitting over night.

[Traditional-Archer]

                  Chili
•   2 tablespoon olive oil
•   2 medium yellow onion -diced
•   2 pound venison
•   4 1/2 tablespoons chili powder
•   4 tablespoons ground cumin
•   4 tablespoons granulated sugar
•   4 tablespoons tomato paste
•   2 tablespoon garlic powder
•   3 teaspoons salt
•   1 teaspoon of red pepper flakes
•   1 teaspoon ground black pepper
•   1/2 teaspoon ground cayenne pepper* -optional
•   3 cups venison or in a pinch beef broth
•   2 (15 oz.) can petite diced tomatoes
•   2 (16 oz.) can red kidney beans, drained and rinsed
•   2 (16 oz.) can of black beans
•   2 (8 oz.) can tomato sauce
                                            Instructions
1.   Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2.   Add the ground/cubed venison to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the venison is browned, stirring occasionally.
3.   Add the chili powder, red pepper flakes, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4.   Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5.   Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6.   Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.