Share Your Chili Recipes

How many of you eat Chili? I’m on a huge Chili kick right now…It’s so simple and you can make allot at once and eat it for a couple days. This is how I make mine. Like most Chili’s, I find it tastes better the next day.

-1 Big package of extra lean ground beef
-2 large spanish onions
-a dozen mushrooms
-2 cans “Heinz Chili Style” Kidney Beans
-1 big can of black beans
-1 big can diced tomatoes
-Chili powder/garlic powder/pepper/cayenne pepper
-2 tablespoons of white vinegar

Brown meat with some spices and 1 onion in pan, then dump everything into a slow cooker, add more spices, turn on, eat 5 hours later. Takes 20mins to prepare. Makes around 8-10 cups, I eat 2 cups at a time. I hear adding a can or 2 of spinach is good, but my slow cooker is too small. Meat takes priority.

Cheap, easy, healthy and damn good!

Any one got any good recipes?

I made this yesterday and it’s quite tasty!!

1 lb pork
1 lb sausage
1 lb hamburger
2 (796 ml) cans crushed tomatoes
2 (156 ml) cans tomato paste
3 cans kidney beans
2 bottles beer
6 cloves garlic
1/4 onion
1 chili pepper (jalapeno)
2 1/2 tablespoons paprika
4 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons Worcestershire sauce
8 tablespoons Tabasco sauce
2 tablespoons hot sauce (I recommend Endorphin Rush)
3 fluid ounces Jack Daniels Whiskey

Brown all meat, chop onion,peppers,garlic, add all ingredients, spices, and meat to pot, stir and heat to a slow boil for 2 hours, refrigerate over night, reheat following day serve-- even better the 3rd day.

Nutrition calories are on the page

Kuz’s Mom’s Chilli is awesome!

Sounds good but I get mine at Wendy’s.

Good, Cheep and fresh…


[quote]Mod Laurie wrote:
Kuz’s Mom’s Chilli is awesome![/quote]

I was just going to tell him to run a search for that! Great stuff.

Slow (medium heat) fry onions, garlic and chilli’s (deseeded for a gentler/girly chilli).
Add extra lean mince (plus green/red peppers for extra veg), cook until browned.
Add tomatos, kidney beans, tomato puree, glass of red wine, cajun spice, corriander leaves, worcester sauce, tabasco sauce.
Turn heat down very low, cook until sauce has thickened.

Serve with rice/baked sweet potato PWO - ditch the carbs if cutting.

[quote]Mod Laurie wrote:
Kuz’s Mom’s Chilli is awesome![/quote]

Nice! The other recipes sounds good too…time to experiment…

[quote]inthego wrote:
Sounds good but I get mine at Wendy’s.

Good, Cheep and fresh…


…But made with leftover hamburgers

All of them looks really good. In a previous thread though, someone mentionned cocoa. I was pretty dubious but tried it, and it awesome.

Add a teaspoon or two of cocoa to your chili to bring up the taste.

[quote]icecold wrote:
inthego wrote:
Sounds good but I get mine at Wendy’s.

Good, Cheep and fresh…


…But made with leftover hamburgers[/quote]

That’s actually a good thing. A friend that worked there told me that every time they break even a corner off a burger patty they had to break it up and throw it in the chili pot. She said it made for some seriously meaty chili by the end of the day. I haven’t been to a Wendy’s in ten+ years but I always felt they were the freshest burger in fast food.

Squatdude Smokin�?? Chipotle Chili


5# ground lean beef
2 large red onions
5 large bell peppers, different colors
1 7oz can chipotle pepper in adobo sauce
4 cloves garlic
1 large can crushed tomatoes
Beef soup base to taste
3 cans black beans, undrained


Dice one of the onions and brown together with the ground beef. For this quantity of beef, I have to do it in two shifts. Drain fat.

Halve the peppers and remove the seeds. Roast the peppers. This can be done on the grill. I have also done this by placing them directly on the burners of my gas range. You want a nice blistering effect along with a small amount of char. There are two secrets to this recipe. Roasting the peppers is the first. Quarter the other onion and roast it as well.

Pour the can of tomatoes in a food processor. Add the can of chipotle peppers. (This is the second secret.) Add the roasted peppers, roasted onion, the garlic, and the soup base. Start with 2 T of base and adjust the next time you make it according to your taste. Process this into a smooth puree. Add puree to the meat. Add the black beans. Simmer for about an hour.

[quote]icecold wrote:
inthego wrote:
Sounds good but I get mine at Wendy’s.

Good, Cheep and fresh…


…But made with leftover hamburgers[/quote]

No, but admittedly should not be your first choice but in a pinch and out with out a shake or meal prepared not half bad…

Here is another fabulous chili recipe:

Andouille Guiness Chili

Nice. I’m in the mood for chili and plan on making some this weekend. I think I’ll wind up using one of the recipies here.

This is my normal recipe:

3lbs ground beef
2 yellow onions
3 bell peppers (color unimportant)
1-2 jalapenos, de-seeded and chopped fine
Couple tsp. chopped garlic
1 16oz. can diced tomatoes
2 16oz. cans of beans, drained
? tsp. chili powder
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. tumeric (sometimes)
2 12oz. dark beer (either Sam Adams’ Cream Stout or Guinness). 1 for cooking, 1 for chef.

Cooking isn’t complicated:
Chop up the veggies
Brown up the meat w/ garlic
Toss it all in a big pot
Add the beer
Let liquid come to boil
Throw a lid on the pot, set heat at low, and let it sit for an hour or so.

[quote]Mod Laurie wrote:
Kuz’s Mom’s Chilli is awesome![/quote]

It always good to re-introduce the new folks to the magic of my Mom’s chili recipe. It also serves to remind me that I need to make up another whopping batch of it to feed me for a week. I am looking forward to using the pasture fed beef my local Whole Foods is currently beginning to carry. And I think I am going to go with black beans this time around vs. kidney beans.

Kuz you still in G-bury? Where is your closest Whole Foods? Mine is right up the street now!

My Venison Chili

2 lbs ground venison
1 can of mild chili beans
1 can of kidney beans
2 cans of “chili ready” diced tomato’s
2 packets of mild chili seasonings (mc’cormicks or walmart, or kroger brand)
2 beef bullion cubes

throw everything in the crock pot and get it started on low…
then brown 1 lb of venison… throw it in…
then the other lb and throw it in…stir and then cook 4-6 hours on low.

store in fridge overnight.
eat for dinner the next night.

top with cheese, franks red hot and some oyster crackers…

this is VERY filling. and a small bowl will fill you up quick…

[quote]Hogan wrote:
Kuz you still in G-bury? Where is your closest Whole Foods? Mine is right up the street now![/quote]

I still have to go over to West Hartford while I wait for the G-bury one to open… unless you are saying the G-bury one opened without anyone telling me!!!

Some good stuff in here so far. I just found a chili cookbook I got in Texas last year, 51 recipes! That made my day…well, that and romanian deadlifts this morning.

I’ve heard of the coco/chocolate thing before, might try that. Wendy’s does have “acceptable” chili for a fast food joint…that’s a trusty fail safe meal if you land there, large chili with a chopped up chicken breast in it.

Here’s how I like to make it:

2 lb ground beef
5 hot Italian sausages (a pack of Johnsonville usually) 1.25 lb
1 green, red, orange bell pepper
3 jalapenos
3 serrano peppers
2 medium red onions
minced garlic (a ton, I love garlic)
1 large can dark red kidney beans
1 small can black beans
3 cans 12oz tomato paste
3 cans 14.5 oz diced tomatoes
5-6 chopped mushrooms (optional)
chili powder
salt & pepper
Sriracha sauce
1 beer

I brown the meat & drain the grease from the burger. Then toss that in my big pot and chop everything else up and mix it in. I like to slow cook it so I just leave it on the stove on lowish heat and stir every 15 minutes. After about 2.5 to 3 hours, the veggies are about the same color and it’s done. It’s got a very healthy kick to it, but not nuclear. Took me a while to get the pepper mix how I like it. Makes a ton.