In order to participate in the GunBroker Member forums, you must be logged in with your GunBroker.com account. Click the sign-in button at the top right of the forums page to get connected.

real chilli recipes

chappsynychappsyny Member Posts: 3,381 ✭✭
edited February 2005 in General Discussion
I'm one of the few yanks born with a cast iron stomach. Try as I might, up here in New Hampshire I haven't been able to find (or make for lack of a "real" recipe) a truly hot chili. I love hot foods but sadly I have never encountered anything that was too hot for me to finish. I'm looking for a recipe for chili strong enough to make a Texan cry, can anyone help me out? Also, any hot fajita or buffalo wing recipes would also be greatly appreciated.What I've been doing is using a McCormick seasoning packet then adding 2 tablespoons of chili powder, and a bunch of garlic, then simmering it for two hours or until I get too hungry, whichever comes first. Thanks for the help.
New Hampshire, USA - "Live Free or Die!!!"
· Share on FacebookShare on Twitter

Comments

  • Hans GrueberHans Grueber Member Posts: 244 ✭✭✭
    edited November -1
    The first thing to do is go out and get the right hot sauce. A few good brands are "Dave's Insanity Sauce","Armegedeon", and "Liquid Stoopid". You can also get pure capsium(the hot in hot sauce). It comes in a bottle with an eye dropper. As far a recipes I can't rattle one off on the spot but I'll check my sources and come back.
    · Share on FacebookShare on Twitter
  • RembrandtRembrandt Member Posts: 4,486 ✭✭
    edited November -1
    ....Two tablespoons of chili powder seems a little tame....try some tabasco or bloody mary mix...Best (tame) Chili I've had is a mix I found in Wyoming...."Chugwater Chili Mix"
    · Share on FacebookShare on Twitter
  • Shootist3006Shootist3006 Member Posts: 4,171
    edited November -1
    The thing to remember about chili is that different peppers affect different parts of the mouth. Some hit right away and will blister your lips, others are more subtle and don't bite until the next day (this is why you follow a GOOD chili with ice cream, so you can sit there saying 'come on ice cream')My chili recipe has 7 different peppers, balanced for an even warmth all the way. I always figure that if it don't melt your earwax, it ain't chili.Leave the beans out, they don't belong in chili.Start with cayenne, then some dried Santa Fe reds, go from there to habaneros and jalapeneos (how do you spell that word?). Both black and white pepper have their spot. Experiment with these and respective proportions; figuring that you should have about 3 tbs (total peppers) per pound of meat. I prefer 1 lb of beef, one of venison and one of pork, all coarse-ground. Add 1 medium onion and 2 cloves of garlic per lb of meat (chopped and minced respectively).Start with this as a base and work up your own special mix.Happy eating.
    Quod principi placuit legis habet vigorem.Semper Fidelis
    · Share on FacebookShare on Twitter
  • chappsynychappsyny Member Posts: 3,381 ✭✭
    edited November -1
    Thanks for the info fellas. I can't wait to hit the store get cooking some chili this Saturday.
    New Hampshire, USA - "Live Free or Die!!!"
    · Share on FacebookShare on Twitter
  • He DogHe Dog Member Posts: 51,593 ✭✭✭✭
    edited November -1
    You folks are talking Tex-Mex. In New Mexico no chili powder or cumin is used. We use Hatch green chili (well, some use red). It's an Indian thing, you wouldn't understand...
    · Share on FacebookShare on Twitter
  • daddodaddo Member Posts: 3,408
    edited November -1
    NO BEANS- that's "chili con carne". Real Texas chili has no beans and plenty jalepenos. Very little tomato and plenty cumin and chili pepper and powder.
    · Share on FacebookShare on Twitter
  • dheffleydheffley Member Posts: 25,000 ✭
    edited November -1
    My old pappy used to say, "anyone who puts beans in chili, doesn't know beans about chili."
    Save, research, then buy the best.Join the NRA, NOW!Teach them young, teach them safe, teach them forever, but most of all, teach them to VOTE!
    · Share on FacebookShare on Twitter
  • DarkStar11DarkStar11 Member Posts: 1,557 ✭✭✭
    edited November -1
    well, I'll withdraw my recipe then.
    · Share on FacebookShare on Twitter
  • Rafter-SRafter-S Member Posts: 2,173 ✭✭✭✭✭
    edited November -1
    Here's the chili recipe my family has used for almost 50 years. This is the first time I have made it public.TEXAS RED CHILI6 lbs. Meat (I use deer)4 oz. Olive oil20 cloves garlic6 teaspoons salt2 tablespoons sugar9 tablespoons chili powder2 teaspoons cumin2 teaspoons oregano2 teaspoons cayenne red pepper6 tablespoons paprika6 tablespoons flour12 tablespoons cornmeal(Note: You can adjust the chili powder and cayenne red pepper to control the heat.)Heat olive oil in large pot until hot, add meat - stirring constantly until gray (not brown). Add 2 quarts of water. Cook at a bubbling simmer until done (1 to 1-1/2 hours). Add all ingredients except flour and cornmeal. Cook 30 minutes at same temperature. Mix flour and corn meal in 1 cup of water then add to chili, cooking 5 more minutes. Add more water for desired consistency.Let me know how you like it:Rafter-S bsebast@airmail.net
    · Share on FacebookShare on Twitter
  • old single shotsold single shots Member Posts: 3,594
    edited November -1
    Pass the TUMS.I get heartburn just reading this.
    · Share on FacebookShare on Twitter
  • nunnnunn Forums Admins, Member, Moderator Posts: 36,085 ******
    edited November -1
    The eternal argument: Beans VS. No Beans.Generally I prefer my chili with SOME beans in it, not overloaded.I also like to use a good roast beef, cut into cubes to start.
    Certified SIG pistol armorer/FFL Dealer/Full time Peace Officer, Moderator of the General Discussion Board on Gunbroker. Visit www.gunbroker.com, the premier gun auction site on the Net! Email davidnunn@texoma.net Jesus is Lord!
    · Share on FacebookShare on Twitter
  • 5db5db Member Posts: 1,621 ✭✭✭✭✭
    edited November -1
    "real chilli recipes"? What the heck is a chili recipe? Real men don't use no stinkin' recipes! For chili, throw what's left in the fridge at the end of the week into the biggest pot you've got and simmer it overnight. Then Saturday, (see how that works), add spices (the previously mentioned Daves Insanity sauce is a good choice) till it's too hot then try to douse the fire with Garlic. About game time it should be recliner ready...
    If you have one shot...Accu-Shot Website
    · Share on FacebookShare on Twitter
  • daddodaddo Member Posts: 3,408
    edited November -1
    That's not chile - thats called cowboy grub.
    · Share on FacebookShare on Twitter
  • dheffleydheffley Member Posts: 25,000 ✭
    edited November -1
    Well, I've never turned down a good bowl of chili just because it had beans in it!
    Save, research, then buy the best.Join the NRA, NOW!Teach them young, teach them safe, teach them forever, but most of all, teach them to VOTE!
    · Share on FacebookShare on Twitter
  • gunnutgunnut Member Posts: 724 ✭✭✭✭
    edited November -1
    HeDog, yep nothing like smelling Hatch Chile's roasting. I use to use them in everything. Cant get em in Ok
    ~Secret Select Society Of Suave Stylish Smoking Jackets~
    · Share on FacebookShare on Twitter
  • TxsTxs Member Posts: 17,809 ✭✭✭
    edited November -1
    I remember hearing an interesting story about the origins of chili back in the old west.First, a one pot dish made for an easier job for the cook. All of the ingredients, with the exception of the meat, could be dried and kept well without any special storage. The practice of simmering meat in a sauce made from a greater weight of spices/peppers came from the poor meat storage capabilities at the time. It was found that enough spices and firey peppers covered the taste of borderline rancid meat. If dried meat was the only thing available, cutting the pieces small and simmering it long anough would soften it.Factual or not, it makes a good tale for your drinking buddies when they're chowing down on your chili.
    · Share on FacebookShare on Twitter
  • 5db5db Member Posts: 1,621 ✭✭✭✭✭
    edited November -1
    Txs, that is a true story. I'd shared my solution to eatin' horse that was gettin a lil'green with a guy named Billy Hormel, well you know the rest of the story.....
    If you have one shot...Accu-Shot Website
    · Share on FacebookShare on Twitter
  • arthur wellingarthur welling Member Posts: 66 ✭✭
    edited November -1
    Don't believe I've ever used a chili recipe in my life.My chilli always has meat, but it aint always beef. Bear, squirrel, deer, rabbit, or all of the above. Ground beef, chunk beef, and sausage are always welcome too.I use beans. Kidneys and Pintos mostly. Pinto beans bring a very slight hean of their own and make a good chilli bean.RoTel canned tomato's if you can get them. They are canned with green chilli's and have a mild heat but a great flavor.Fresh or canned crushed tomatos, some tamato paste, balsamic vinagar, brown sugar,kosher salt, a few drops of liquid hickory smoke, a fair splash of bourbon.Spice: Chilli powder, paprika, crushed red pepper, crushed garlic, tobasco sauce,black pepper, and occasionally a dash of creole seasoning.All that goes in, according to taste testing.Here's the BIGGY. Two HOURS???? No way!!!I start mine in a crock pot the night before, and it will be ready by lunch time the next day. Sure it's tough waiting, but man, any sooner is weakness.With a bean chilli it's important to use both vinagar and sugar of some kind. It balances and prevents the bean cell walls from breaking down convering them to mush.Use bourbon or red wine or brandy, but put it in after it's cooked a few hours. Some of the flavors are only soluable in alcohol and it will bring a whole new depth to the chilli.
    · Share on FacebookShare on Twitter
  • TopkickTopkick Member Posts: 4,452 ✭✭
    edited November -1
    As a Texan, we always float a couple of jalapenos on the top. Simmer in a crock pot for a minimum of 12 hours or so.
    I use Wick Fowlers 2 Alarm mix, Rotel tomatoes, venison or High Grade beef, 1 onion, lots of fresh garlic, tomatoe paste, 1 can crushed tomatoes, Kidney beans are optional.
    Serve over Fritoes!
    MMMMMM
    · Share on FacebookShare on Twitter
  • Aspen79seAspen79se Member Posts: 4,707
    edited November -1
    Just add 2 habaneros to your chilli. That will give you all the heat you can handle. [;)]
    · Share on FacebookShare on Twitter
Sign In or Register to comment.