(Closed) (nwr) A thread for chili-lovers…

posted 9 years ago in Cooking
Post # 3
1207 posts
Bumble bee
  • Wedding: December 2009

I like mine spicy with a hint of sweetness.  Brown sugar is always a good additive for chili.  Also lots of beans, not just kidney beans, other kinds of beans too.  Good luck in your chili cook-off!

Post # 4
14183 posts
Honey Beekeeper
  • Wedding: June 2009

I like mine chunky, no beans, vegetarian, very vegetable-y tasting. Sometimes i add italian sausage. And not too much cumin. And no chili brick.

Darling Husband calls it fake chili but he likes it. I don’t like “regular” chili

Post # 5
4464 posts
Honey bee
  • Wedding: June 2010

I use the Three Bean and Beef Chili recipe from Ellie Kreiger (it’s on the food network website)

I think the ingredient that “does it” though is the chipotle peppers in adobo sauce. 

Post # 6
1763 posts
Buzzing bee
  • Wedding: September 2010

I am in a chilli cook-off this weekend! Here are some guidline my dad told me they judge on (it is at his resteraunt, but he can’t judge of be in the competition):

1. meat size- small pieces of meat tend to do better than big chunks

2. consistency- they put a spoon in it to see it can stand up

3 burn- chilli powder gives the initial burst of flavor, but I use a small amount of jalepeno for that longer lasting flavor (not too much that it is  unpleasant

4. he said chilli’s with noddles general do not do as well in competitions (I haven’t made my mind up on this one yet though)

I also am using small pieces of serloin instead of hambruger, just to mix things up!


Post # 8
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

This is very strange. I am making my homemade chili right now. I am also known for my fab chili. I can’t tell you the secret because it is a secret, but I can tell you that it is very yummy:-)

Post # 9
5778 posts
Bee Keeper

I make mine pretty spicey. Aside from my regular additions of chili powder, worcestershire,paprika,sugar,oregano,cumin and salt, I add green chili peppers (rinsed,seeded and chopped) along with cayenne,dry mustard, black pepper and more than a few drops of bottled hot pepper sauce…. makes mine just the way we like it. I also double up on red kidney beans.

Post # 10
255 posts
Helper bee
  • Wedding: April 2004

This is going to sound awful, but… I’ve made dozens of different chilis, and my husband’s brought special spices, etc., back from Texas and all over… And we keep going back to the Old El Paso mix. How embarrassing is that?

Anyway, we’ve gotten slightly more creative, and now add scallions, cilantro, and lime juice to it. It’s easy enough to experiment with it (just add it to individual bowls to try it). The lime gives it great depth of flavor, and the cilantro adds a nice, cool freshness to it. We disagree over the scallions (but I like them!).

I’m an amateur foodie, and I’m so ashamed to be sharing my dirty little secret like this…

Post # 11
1313 posts
Bumble bee

Mmmmm. I am HUNGRY for chili 🙂

I use a very modified version of the Boilermaker’s Chili.

I could never ever tell anyone that’s where my “base” came from, we are HUGE Illini fans, haha.

Post # 12
2858 posts
Sugar bee
  • Wedding: May 2011 - Bartram's Garden

Here’s my chili recipe. It gets rave reviews.


  • 1 lb ground turkey
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 medium red onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeno peppers, minced
  • 1 15-oz can black beans, drained
  • 1 15-oz can kidney beans, drained
  • 1 28-oz can diced tomatoes
  • 1 cup frozen corn, thawed
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp cayenne
  • salt and pepper
  • olive oil
  • sour cream
  • shredded cheese (we use pepperjack but cheddar or a Mexican blend will work)
  • tortilla chips


  • In a large pot, sautee the peppers, onions and jalapeno until softened, approxmiately 5 minutes
  • Add the turkey, breaking it up with a spoon continuously until it’s completely browned
  • Add the tomatoes, including liquid, and stir until heated through.
  • Add all the the spices, stir thoroughly
  • Add the beans, lower the heat, and cover. Cook, stirring occasionally, for at least 45 minutes, but up to 2 hours if you have the time
  • Add the corn and cook for 15 more minutes
  • Top with shredded cheese and sour cream, serve with tortilla chips

Post # 13
1981 posts
Buzzing bee

I use a hit of cayenne, chili powder, cumin, a pinch of coriander (ground), garlic and onions. mmmmm.

Post # 15
5778 posts
Bee Keeper

When is the cook-off? This weekend? Good luck!

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