Rockin Chili Recipe

So someone asked me for a recipe for Chili, but instead of one recipe, I have decided to cover the basic’s and provide extra idea’s to boot.

There are many kinds of Chili, and a ton of recipes but there are a few things that are needed to make a chili so that list comes first.

Ground meat-Most of the time Chili is made with ground Beef, but don’t stop there, you can make Chili, with ground Chicken/Turkey/Deer/Elk/Bison/Pork/Lamb/Goat..If its ground meat, you can use it.

For a typical large pot I like to use a min of two pds of meat, but some folks and recipes call for one pd(I consider that skimping on the meat but that is just my call), The key to the meat, is that you break it up while its cooking, as you want meaty bits in each spoon.

Onion- I like at least two large onions diced-I typically do the cheap white ones, but you are welcome to use whatever kind of onion you want, I have been known to mix and match depending on what is growing in the garden.

Garlic-Lots of Garlic, at least six cloves or a heaping diced tablespoon, I like to cook that with the meat, depending on how lean the meat is, you might need to add a little oil to cook in, Beef and Pork most likely won’t need this but lamb/Goat or Game meats most likely will.

Beans-Brown Baked Beans, Kidney Beans are the two I considered most needed, once you have those two, you can play to your heart content in regards to what to add or try in regards to other beans.

Tomato’s- diced Tomato’s are a requirement, now you can use tomato juice if you want, or crush tomato’s for the extra but I like V8, I use the whole can that comes on sale for a dollar about 4 times a year, and one small can of tomato paste for thicking.

Regular Extra’s in our house

Mushrooms-Sliced, fresh , canned or dried, does not matter, I Like Mushrooms in the chili

Green Peppers-Diced-Fresh or Dried, I like both of these, sometimes I like to add all four different colors in, Green, Yellow, Red and Orange..Again, alot depends on what is growing in the garden and what I have lots of dried in the cupboard in winter.

A can or bag of Sweet Corn Nibblets is a good thing to add now an again.

Some folks like to add Celery Diced up and cooked with the Meat/onion/Galic, sometimes I do this and sometimes I don’t.

Chili Powder, the backbone of that “taste”, its made out of Chili Peppers, Cumin, Coriander, salt, oregano Garlic and Cloves.

Now the above will look like this when done..

Now that you have this, you can serve it in so many ways, Yes you can just serve up a big bowl of it and enjoy but here are few ways to try it.

  • Chili in a bowl plain
  • Chili in a bowl with a spoon of sour cream on it with a bit of grated Cheese melted on top.
  • Chili in a bowl with Grated Cheese an Fresh Diced Green Onions
  • Chili over top of Mashed Potatos
  • Chili over top Homemade Oven Fries-Make it a deluxe, add the cheese and sourcream.
  • Chili over top of Nacho Chips  or Nacho Chips on the side to dip in.
  • Chili/Cheese/Greens and a little sour cream in a flat bread-rolled up, with a side of green salad.
  • Chili Hot dog anyone
  • Serve it in a homemade bread bowl, kids love to be able to eat the bowl, and can be made as small or as big as required for the folks you are planning on feeding.

So there are some idea’s for you.. Now are you wanting to make some Chili?

  • 2 pds of Ground Meat
  • 2 Large Onions-Peeled and Diced
  • 6 Cloves of Garlic-Peeled and Diced
  • 2 Stocks of Celery- Diced
  • 1 Liter of V8
  • 1 Quart Jar or 1 Extra Large can of Diced Tomato’s
  • 1 small can of tomato Paste
  • 2 cups of fresh sliced mushrooms or 2 regular cans of sliced mushrooms
  • 1 large can of dark baked beans or at least 4 cups of homemade
  • 1 large can of kidney beans or at least 2 cups of homemade
  • a min of 1/4 cup of Chili powder, but I always use at least 1/2 or more myself, if I making for me, more like a cup.. throw in DH, and its half a cup. (remember it will get hotter as it cooks an sits, so don’t go by the taste when first added in)

Cook the meat, onions, garlic, mushrooms (if fresh) and celery together, then add the rest and simmer for 20 min to blend the flavors and serve in many ways.

Chili freezes very well, and can be canned if you have a pressure cooker, follow the directions provided for the longest ingredent given.

So anyone want to share their favorite extra in regards to their version of chili, do you serve it in a new and creative way that I don’t have listed? Please feel free to share.

Found this amazing Recipe for White Chili  on Thy Hand Hath Provided and its looks so good, and would work for anyone that does not want a tomato based Chili..

This entry was posted in Food Production and Recipes, Soups and Stews and tagged , . Bookmark the permalink.

7 Responses to Rockin Chili Recipe

  1. Doomer says:

    Hmmm … okay, so I can see a few reasons why I actively disliked this stuff the few times I’ve had it. First, the mushrooms. When I told Mr. Doom I never, ever use mushrooms, he sighed in relief and said, “Thank goodness.” But as soon as I saw your chili, I realized that chili always seems to contain mushrooms. The second problem is what one of my kids always called “yucky bits” – chunks of onion and tomato. That’s purely a textural issue, because I love the flavor of onion and tomato, but I suspect that I’m actually allergic to mushrooms.

    I think if I were to make it with well-minced (or dehydrated) onion and garlic, and used tomato puree instead of diced …. I actually have a bottle of V8 that one of us picked up for some unknown reason, and which needs to get used up.

    I’ll use some of the meat when I get my half pig to make a batch, and we’ll see how it turns out.

    • Thanks for the comment, and glad that you were able to see area’s that you could figure out how it would work for your family.. For sure if its a texture issue, then you can go to crushed/blended or spiced tomato sauce instead of having the chunks and clearly, no mushrooms in yours.

  2. Heidi says:

    Your chili looks quite familiar. Only our kids are protesting if I don’t add some banana or pine apple!

  3. knowwhentoshutup says:

    Great Chili recipe! I am such a boring chili-maker, as I follow my mom’s recipe whenever I make it. It is just such a hearty meal.

    I froze a large portion of the last batch, since we couldn’t eat it all before we left for a long weekend, so I am toying with making into a chili pie. I saw a recipe in a Taste of Home years ago that showed, a simple bottom pie crust, chili to fill, and then you either crunch tortilla chips over the top, followed by cheese and bake. More of a tex-mex feel I suppose, but a totally different way to enjoy chili.

    • Hmm Chili Pie.. very interesting let me know how it turns out, I think I would replace the pie crust with a pasta bottom, if you took cooked pasta, mixed it with an egg a bit of milk, some salt and pepper, then press it into the pie plate, then chili on top, cheese and bake and then cut and serve in wedges with green salad.. that sounds awesome.. I got make that and see how it turns out..

  4. Al says:

    I like your chili but if you are using mushrooms, NEVER used CANNED mushrooms. I might use a large Shitake mushrooms, diced, but generally my award winning chilis never contain mushrooms.

    24 year hobby chef

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