|I have tried so many different chili recipes and have never been too crazy about any of them. They never have enough spice and flavor to them. I would love it if you could share your favorite chili recipe with me!!!|
|Just add more chillies. What's hot to you might be mild to me.|
|Do a search on this forum under chili. There are several threads. Here's one. I use Rotel extra hot tomatoes in mine.|
Here is a link that might be useful: Chili
|In Texas, chili has reached new heights! Here is one of the best chili recipes from the Longhorn State. |
2 lbs. chili meat (coarsely ground round or chuck steak)
1/2 cup cooking oil
1 1/2 cups beer
8 oz. can tomato sauce
two small onons, chopped
1 medium green pepper, chopped
5-6 garlic cloves, minced
1 tsp. oregano
1 tsp. ground cumin
4 tblsp. chili powder
1 tsp. salt
1/2 tsp. sugar
4-5 fresh Jalapeno peppers, chopped (canned is okay)
In large skillet, braise meat in 1/4 c. oil until brown. Transfer meat to a large kettle, leaving liquid in skillet. Add beer and tomato sauce to meat, cook over low heat. Saute onion, green peppper and garlic in remaining 1/4 c. oil and liquid in skillet. Add remaining dry ingredients and chopped jalapeno peppers with seeds removed. Simmer about 30 minutes then transfer to kettle. Simmer for about 2 hours. Dip off grease that settles on top. Serves 8.
If you really want to burn your tongue, add more cayenne and/or more jalapenos. Around here, a cast iron kettle is the ONLY vessel approved for chili making.
|Hopefully I'm not too late but here's another for you. It is spicy. |
2 lbs lean ground beef
Cook ground beef, onions, green pepper, celery, and garlic in pot until meat is browned. DO NOT DRAIN. Stir in undrained tomatoes and remaining ingredients except kidney beans. Simmer uncovered for 1 1/2 hours, stirring occasionally. Stir in beans and cook another 30 minutes.
|Sabrina's recipe is the same recipe I make...except I usually drain it and one can of beans. I have been making it for years. Probably one of the first cookbooks I bought. Better Homes and Gardens Hot and Spicy Cooking.|
|Okay, this not a recipe, BUT, I sometime's make my chile using hot sausage instead of beef and it turns out great! I find it depends how hot the sausage is as to how hot the chili is. I just made this tonight and it was great. The flavor goes all through the chili. I also use powder from ground hot peppers to taste. |
Just an idea.
|This is a very flavorful chili that is also good and spicy. You can control the spiciness by the amount of chipotles in adobo you add. The amount called for is plenty spicy. |
NOTE: Try and get the ingredients listed. Dont use regular chili powder. If you cant find pasilla (you can mail order it at http://www.mexgrocer.com/9674.html), substitute ancho (usually available in super markets). This chili has a nice "earthy" taste with a hint of smokiness imparted by the chipotle chilies in adobo sauce. The "heat" also comes from the chipotle chiles, so add less or more to taste.
Ground beef or pork can be substituted for the turkey.
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