(Closed) Favorite Chili Recipe?

posted 9 years ago in Home
Post # 17
743 posts
Busy bee
  • Wedding: June 2012

I think the key to good chili is to add cocoa powder to your mix!

Post # 18
1763 posts
Buzzing bee
  • Wedding: September 2010
  • pounds ground beef (95% lean) 
  • tablespoon vegetable oil
  • 1 1/2  cups chopped onions
  • tablespoons minced garlic
  • medium yellow bell peppers, chopped
  • large jalapeño pepper, seeded, finely chopped
  • 1/4  cup chili powder
  • tablespoon ground cumin
  • teaspoon dried oregano leaves, crushed
  • teaspoon dried thyme leaves, crushed
  • 1/8  teaspoon ground red pepper
  • (28-ounce) can crushed canned tomatoes, undrained
  • (14 1/2-ounce) can chili-seasoned or zesty-style diced tomatoes, undrained
  • (14-ounce) can ready-to-serve beef broth
  • 12  fluid ounces dark beer
  • 1/3  cup tomato paste
  • Chopped fresh cilantro (optional) 
  • Instructions

    1. Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
    2. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
    3. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro


    I substitute the ground beef with sirloin cut up into small pieces. I think I am making chili for the preseason Packer game tonight!

    Post # 19
    794 posts
    Busy bee
    • Wedding: July 2010

    I like mine very veggie and bean filled.  Here is my recipe and I get rave reviews on it.

    3/4 lb lean ground meat or ground turkey

    2 cans of beans (1 can black beans and 1 can pinto w/ juice

    4- normal sized cans of diced tomatoes w/ mild chilie peppers w/ juice

    half green pepper

    half red pepper

    small can of corn w/o juice

    small can of mushrooms w/o juice

    half an onion


    2 packets of mccormic chili mix (1 hot and 1 low sodium)


    Post # 20
    808 posts
    Busy bee
    • Wedding: April 2011

    I use ground beef/venison, tomato sauce, diced tomatoes, tomato paste, dark red kidney beans, green peper, onion, cannced carrots and a chili seasoning packet in hot in mine!  And of course I top it with diced onion, green pepper, jalapenos, cheese and sour cream and serve it with hot biscuits from the oven!

    Post # 21
    1317 posts
    Bumble bee
    • Wedding: October 2010

    I am sooo craving me some chili!

    Post # 22
    500 posts
    Busy bee
    • Wedding: October 2011

    Ryder’s Turkey Chili

    Recipe courtesy Guy Fieri for Food Network Magazine

    • 10 to 12 dried pasilla chile peppers
    • 4 tablespoons canola oil
    • red bell pepper, diced
    • green bell pepper, diced
    • 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
    • cloves garlic, minced
    • 2 small red onions, diced
    • 3 pounds coarsely ground turkey (thigh and breast meat)
    • 1/3 cup tomato paste
    • 3 cups tomato sauce
    • 1 cup low-sodium chicken broth
    • 1 tablespoon granulated onion
    • 2 teaspoons granulated garlic
    • 3 tablespoons chili powder
    • 2 tablespoons paprika
    • 1 tablespoon ground cumin
    • 2 teaspoons cayenne pepper
    • Kosher salt and freshly ground black pepper
    • 3 cups canned pinto beans with liquid
    • 3 cups canned kidney beans with liquid
    • 2 cups canned black beans with liquid
    • Shredded cheddar cheese, for garnish
    • Saltine crackers, for serving

    Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.

    Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.

    Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

    Post # 23
    477 posts
    Helper bee
    • Wedding: March 2011

    Here’s a little different spin on chili.  http://www.food.com/recipe/skylike-chili-skyline-chili-copycat-110548

    I am from CA, where we eat our usual Tex-Mex style chili, but DH is from the Midwest and LOVES Cinci-style chili (aka Skyline chili) which is more like a cinnamon-spiced meat sauce that you eat on coneys (hot dogs) or on top of spaghetti (with cheese and onions) for chili mac.  It typically doesn’t come with beans in it (but you can order beans be to your plate added at Skyline).  DH actually loves eating his chili with Fritos or coneys.  I actually really like chili mac, so I don’t mind making this the go-to chili at our house.  When I make it, DH goes CRAZY and there’s nothing in the recipe that you wouldn’t have at home.  

    Also, if you want the true, smooth Skyline-texture chili, don’t brown the meat in the pan.  Instead, throw all the ingredients into the crockpot (raw meat included), and break up the meat into the liquid until its all soupy.  Then simmer in your crock all day and you will have a nice thick gravy.

    Post # 24
    641 posts
    Busy bee
    • Wedding: November 2011

    View original reply
    @ohheavenlyday:  I am right there with you.  I use the McCormick slow cooker chili packet and recipe.  I do make a couple of slight changes since I use ground turkey instead of beef and rotel instead of plain diced tomatoes.  I should add some onions and peppers to it.  Maybe I will do that tomorrow for football Sunday:)

    Post # 25
    1086 posts
    Bumble bee
    • Wedding: August 2010

    I know I’m late but here’s mine, although I don’t measure anything:


    • 2 pounds ground beef
    • 2 (15 ounce) cans pinto beans, drained
    • 2 (15 ounce) can kidney beans
    • 2 (28 ounce) cans stewed tomatoes with juice
    • 1 (6 ounce) can tomato paste
    • 1 large yellow onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 3 jalapeno peppers, chopped
    • 1/2 cup beer
    • 1/4 cup chili powder
    • 2-3 tablespoon minced garlic
    • 1 tablespoon dried oregano
    • 3 teaspoons ground cumin
    • 2 teaspoons ground black pepper
    • 1 teaspoon paprika
    • Cinnamon to taste
    • Optional: Chives, Cilantro, Mushrooms, Corn

    Post # 26
    7429 posts
    Busy Beekeeper
    • Wedding: October 2009

    I make “clean out the fridge” chili. Whatever meats I have leftover (usually at least 2 differnt kinds, doesn’t matter what it is), ancho chili powder, regular chili powder, cumin, allspice, a touch of nutmeg, oregano. I used whatever frozen veggies I have, but nothing is off limits. Chicken and/or beef stock, depending on the meats and how much I am making. Roasted tomatoes and peppers if I have them on hand, and also I usually use the flavored diced tomatoes. I also throw in cooked rice if its in there, mac and cheese, onions. The possibilities are endless. It is my go to recipe when I have a bunch of leftovers in the fridge that I need to get rid of.

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