Recipe #1
Chili Recipe
Prep Time: 30 minutes
Refrigerate Time: overnight
Cook Time: 2 hours
- 1 lb. sirloin steak, cut in cubes
- 1 lb. ground beef
- 1 medium onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 - 28 oz. can diced tomatoes
- 2 - 15 oz. cans hot chili beans
- 1 - 23 oz. bottle spicy V-8 juice or 23 oz.
spicy Bloody Mary mix
- 1/4 cup butter
- 1-1/2 tsp. ground cumin
- 1-1/2 Tbs.
GrillMeats.com Chille Spice
- 1/2 Tbs. salt
- 1 Tbs. pepper
- Splash of liquid smoke (hickory)
- Dash of Red Hot sauce (to taste)
1. Saute ground beef until thoroughly cooked.
Place in Dutch oven or a large pot. In skillet, melt butter and add
sirloin cubes and onion; saute. Add to ground beef. Saute peppers
until just soft; add to pot. Add tomatoes, beans, V-8 juice and stir
in spices and flavorings.
2. Cook over medium-low heat and simmer for 2
hours before refrigerating overnight. Reheat and serve. If desired,
skim off fat when cold before reheating.
TIPS: Add chopped celery in the last 20
minutes of reheat to provide some crunch!
TIPS: Add chopped celery in the last
20 minutes of reheat to provide some crunch! This recipe can be
easily doubled to fill an 18 quart Nesco.
Recipe #2
Quick GrillMeats.com Chili,
for the Single Guy.
Cook Time: 1 hours
- 1 lb. Mock Tender, cut in little pieces (I
mean diced) If you have a home grinder, put the meat in in
chunks, like stew, through the Course Chopper Plate, along with
the Onion, Red and Green Pepper, and Whole Garlic. (Everything
must be chopped as small as possible, if you don't have a
grinder.)
- 1 medium onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 jar of minced garlic
- 1 - 16 oz. can diced tomatoes
- 1 - 16 oz. can of Red Kidney Beans (drained)
- 1 - 16 oz. can of Pinto Beans
(drained)
- 2 - 16 oz. cans of Tomatoes (any style,
undrained)
- 2 - Teaspoons of
GrillMeats.com Chille Spice
- 1/2 - Tablespoon Kosher salt or Sea Salt.
- 1 - Teaspoon White Pepper
- 1/2 - Tablespoon of Crushed Basil, may be
added into the Grinder Mix, from the beginning of recipe.
- Have Tabasco Sauce on the Serving Table
In a large kettle cook the Grinder Mix,
(Located on top of Recipe) until meat is brown. Drain fat out. Stir
in Tomatoes, Beans, and all seasoning not added as of now. I try and
not over spice the Chile, I let the guest add in Tabasco Sauce and
GrillMeats Chile Spice from the table when serving.
Simmer 1 Hour. Then Serve with
Shredded Sharp Grated Cheese, Oyster Crackers, Tabasco Sauce and
GrillMeats Chile Spice.
Recipe #3
Awesomely Good Cheap Chili
Like me chili is cheap. You can go all out and
spend as much money making chili as you want but I’m here to
tell you that is not necessary. You can make a great big pot of
the stuff that will last for days for just a few dollars. The
basic ingredients; beans and hamburger are generally not going
to break the bank. Plus, if you use my easy to follow award
winning (that’s right, first prize at our church’s annual chili
cook off of 2001) recipe you too can save even more money and
maybe even wow your friends. Of course if you start winning the
chili cook off contest every year you soon will find out who
your friends really are.
The secret to saving money making chili is
spending as little as possible for the most expensive
ingredient. Nice ground beef for chili can set you back some.
You have several choices. You can purchase hamburger already to
go, paying top dollar, or wait for a boneless chuck roast sale
and ask the butcher to grind a roast or two for you. Chuck
roasts make outstanding hamburger and this will cut your
costs-maybe in half.
Another money-saving alternative is
ground turkey. The frozen rolls in the meat section of the
freezer are the way to go. The frozen rolls are of good quality
minus the frilly and fancy packaging and the big name of the
fresh stuff. I have actually made chili from time to time with
ground turkey with pretty good results.
My favorite money-saving alternative
for making my award winning chili is ground pork butts. Pork
butts can be found on sale all the time dirt cheap. They make
great tasting “hamburger”. They have just the right fat
content, perfect for chili. Next time you see pork butts on
sale at that rock bottom down and dirty price, scarf up a bunch
of them and ask the butcher to grind them for you and fill up
the freezer. Ground pork butts make great hamburger and can be
used in just about any application that ground beef is used in.
Experiment and save some money.
Also don’t use canned beans. They
just aren’t as good and it’s much cheaper to get some nice new
dry beans. The chili powder can be expensive too so just go
down to your local huge warehouse type supermarket and get it in
the bulk for a whole lot less than what you’d pay for a fancy
little shaker container.
Now just follow my cheap and easy,
award winning chili recipe and be the envy of all your friends.
John’s Awesome Way Good Cheap Chili
- 2 lbs ground pork butts
- 2 lbs dried (new-this years) pinto beans
- 2 medium onions, chopped
-
1 large green bell pepper chopped
-
½ cup pickled Jalapeno peppers chopped
-
¼ cup flour (or so)
-
4 heaping tablespoons chili powder or so, to
taste (I actually end up using
-
2 tablespoons sugar or so to taste (the sugar is
used to mellow the flavor not make it sweet so go easy)
-
2 tablespoons sugar or so to taste (the sugar is
used to mellow the flavor not make it sweet so go easy)
-
4 to 5 small cans of tomato sauce
-
1-2 large cloves of fresh garlic
-
1 teaspoon or so chopped red hot chili
peppers
(optional)
-
1 teaspoon or so chopped red hot chili peppers
(optional)
salt to taste
A few hours before dinner put new pinto beans on
to boil. Use just enough water to cook the beans. Do not make
soup! If your beans are fresh, meaning less than a year old,
they will get nice and tender in a few hours. If they are not
new beans, they may never get tender. Brown the ground pork
with onions, garlic and peppers. Once meat is cooked mix flour
in thoroughly. Add tomato sauce and chili powder and simmer a
few minutes. Mix meat mixture in with cooked beans and water,
add remaining ingredients, bring to boil and simmer for a
while. Make adjustments on seasonings to suit your taste. For
thicker chili, tomato puree or a little tomato paste can be used
with or in place of tomato sauce. You can see that this recipe
is not an exact science. Just trust yourself and may the force
be with you.
Copyright ©
by John Smith author of Confessions of a Butcher.
Available from
www.Arkessentials.com.
Recipe #4
Rick's Chili
Put all the ingredients in a large
stock pot and bring to a boil then turn down to a simmer for two
hours . Then turn off and set five minutes then serve
Recipe #5
LeROYCE WARD's Chili
-
Crumble beef into an 8 quart
pot over medium heat, cook, stirring to break it up; add onion
and celery and continue to brown meat. After browning add
tomato paste and mix in well. Stir in Worcestershire
sauce, beer, garlic, beef broth, bay leaves, cumin, oregano,
basil, salt, pepper, browning sauce, chili pepper and kidney
beans.
-
Bring to a boil; reduce heat
and simmer uncovered, stirring occasionally for 2 ours.
-
Skim fat and discard bay
leaves. Bring back to a boil and add corn starch/water
until desired thickness
-
Serve in bowls and serve with
shredded cheddar cheese, sour cream and green onions.
Recipe #7
Rob's Great Chili Experiment
-
Cook Time: 4 hours
-
2 lbs steak (sirloin / stir-fry) -
cubed
-
1 lb thick sliced bacon - diced
-
2+ lbs Yellow Onion - diced (as
small as practical)
-
12 peppers (combo of Jalapeños,
Serrano, yellow/red hot chili, etc.) -
diced (as small as practical)
-
6 cloves garlic
-
3 lbs Roma Tomatoes - cut in chunks
-
4 - 15oz cans Dark Red Kidney Beans
-
4+ Tablespoons (Hot) Chili Powder
-
4+ Tablespoons Brown Sugar
-
2 teaspoons Salt
-
2 Tablespoons Cumin Seed
-
2 teaspoons Sweet Leaf Basil
-
5 Bay leaves
-
4 Tablespoons Worcestershire Sauce
-
2 oz (1 bottle) Tabasco Sauce
- Brown & drain steak. Cook bacon (leave limpish) and remove bacon,
leaving grease. Sauté onion & peppers in bacon grease until
translucent. Add minced/pressed garlic to onions & peppers while
they cook. Use food processor or blender to chop tomatoes up to
various states/size.
- Combine everything in large (6-8 qt?) pot. Bring to boil, reduce
heat, cover, and simmer for about 3-4 hours or until the steak cubes
start to breakdown, stirring occasionally.
- Serve with shredded Cheddar/Colby cheese and Saltine crackers.
Great in a bread-bowl.
- This actually tastes better re-heated, and it is recommended that
this be made prior to the date it will be served.
- Also, This is an incredibly thick chili almost a paste. My wife
refers to it as "Chili Concentrate". My wife will heat 1 can Kidney
beans, 2 cans stewed tomatoes, and a large ladle or 2 of "Chili
Concentrate" in a pot for re-heating.
- Because of the prep time, I usually double this and we freeze a
bunch of it. The "Concentrate" comes in handy that way.
Marty's Comment on
this recipe:
This Chili is Hot, and the recipe
could be cut in 1/2 , You will have to improvise, unless you have
room in the freezer. That's why it's Rob
Calls It an
Experiment.
Vote
Now!!!!!!!!!!
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