Chili recipe!

[sinawalli]

Need some good chili for moose camp, and one have a good recipe? Arn Narn? Feel free to chime in!! Your 12 cans of Kilkenny baked beans were epic last year!! Thanks!!

[Duk Dog]

Great one courtesy of Chet.

http://www.outdoorsmenforum.ca/showt...hlight=guiness

[bloopbloob]

try throwing a bit of cocoa or coffee in... adds a lot of depth to it, but doesn't make it taste like cocoa or coffee, very subtle but blends it all together. (start with small amounts and just keep adding if needed.)

[Kanonfodder]

Originally Posted by bloopbloob

try throwing a bit of cocoa or coffee in... adds a lot of depth to it, but doesn't make it taste like cocoa or coffee, very subtle but blends it all together. (start with small amounts and just keep adding if needed.)

Guinness also is a great addition...or any dark porter style beer...

[Rockymtnx]

Originally Posted by Duk Dog

Great one courtesy of Chet.

http://www.outdoorsmenforum.ca/showt...hlight=guiness

Good to see you post that one. As soon as I seen the word Chili I thought about Chets thread.

[Lonnie]

you need to add black strap molasses to that to make it all blend together.

[The Fisherman Guy]

It all begins with your ingredients. The better the ingredients you can gather, the better your ability to fool those into thinking you can cook!
Farmers markets are where I get my veggies, the Hutterites usually have great produce.

1 can of chick peas
1 can of black beans
1 can of kidney beans
1 can of baked beans
1 can of refried beans
1 big can of crushed tomatos
1 small can of tomato paste
1 cup frozen peas
Pickled jalapeno's to taste
4 fresh diced tomatos
1 yellow onion
3 cobs of Taber corn, nibleted.
15-20 small brown mushrooms - not canned
1 orange pepper
1 yellow pepper
5 fresh carrots, diced
1/2 cup of your favorite bbq sauce
2lb extra lean ground beef, elk, bison, pork, venison, bear - it's up to you! I usually split it 2/3 beef, 1/3 pork or ground turkey

All of the below are added to your individual taste;
A dash of liquid smoke
A dash or two of your favorite hot sauce (Cholula is mine, but Franks is good also)
1 package of your favorite chili spice mix
Chili powder
Garlic powder
Cayenne pepper
Fresh Ginger
Fresh Basil
Fresh Rosemary

My trick is to add all of the veggies at once at the beginning, none of the meat or spices. Cook and reduce until you almost reach your desired consistancy. Mine takes about 10 hours on low, on my slow cooker.

In a seperate skillet, brown up your meat. Drain, and add a little bbq sauce and liquid smoke once it's cooked through.
Now add your spices and meat. I find that by adding the meat close to the very end, I cut back on grease, and the chili has a more diverse flavor. Starting with the meat makes the chili taste like spiced meat, and nothing else. Cooking the veggies without spices, prevents the spices from being burned or denaturing the desired flavor from your spice.

As you are adding your ingredients, taste after each addition. This is the most important step. Especially when it comes to the end with the meat and spices. After all is added and you are happy with the flavor, cook on low for another hour.

I serve mine with a layer of shredded cheese (gouda for me) and a dollop of sour cream and a few pickled jalapeno's, and a delish (murderous) butter bun makes it the ultimate.

[DarkAisling]

Originally Posted by The Fisherman Guy

It all begins with your ingredients.

I don't want to be insulting anyone . . . but I have never had a better chili than this. Everyone needs to try your recipe.

I honestly don't know what's better . . . Sandalius' special sauce or TFG's chili!