mr. peabody and chili.....hmmmm...

Discussion in 'Recipes' started by snorton938, May 4, 2004.

  1. snorton938

    snorton938 Founding Member

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    ok mr. peabody, here is the first. a dark beer (your choice will add the depth of flavor described below plus the darker color). no beans.

    but before we start. whatever chili recipe you choose, if you want to make it darker then do what we do on jambalaya. use either some kitchen bouquet or some brown sugar. it'll get dark. to order kitchen bouquet, here is the website: http://www.drhot.net/kitchenbouquet.html

    Texas Chili
    In 1977, the Texas Legislature declared chili the state dish of Texas. You will find as many different Texas chili recipes as there are counties in the state, too many to count! This is one of my favorite beer chili recipes, using Shiner Bock, a favorite dark beer of many Texans, as a main ingredient. The beer adds an extra depth to the taste. And, whatever you don't use in this chili recipe, go ahead and drink while you're waiting for it to cook.

    Ingredients:
    5 jalapenos, chopped
    3 lbs. lean chuck beef, cut into bite size pieces (use ground beef if you like)
    3 Tablespoons Chili powder
    2 oz. vegetable oil
    2 Shiner Bock beers, or your favorite dark brew
    1 large onion, chopped
    1/3 cup garlic, minced
    1/4 cup Cilantro, chopped for garnish

    Directions:
    - Add 1/2 of oil to a heavy stock pot, heat to medium high. Add meat, braise on all sides until brown. Drain meat.
    - Heat remaining oil in pot to medium high, add chiles, onion, garlic, meat, and chili powder, simmer for a few minutes and add beer.
    - Allow to simmer at least one hour, adding more beer if necessary.
    - Serve in large bowls sprinkled with cilantro.

    snort's recommendation: if you like it hotter. add in some tabasco.
     
  2. snorton938

    snorton938 Founding Member

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    here is another one. and yes it too uses dark beer.

    The Best Chili You Will Ever Taste
    by AmandaAOates (a name you can trust :D )

    This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

    2 teaspoons oil
    2 onions, chopped
    3 cloves garlic, minced
    1 lb lean ground beef (it's already ground)
    3/4 lb beef sirloin, cubed (use ground)
    1 (14.50 ounces) can diced tomatoes
    1 can dark beer (darkener)
    1 cup strong coffee
    2 (6.00 ounces) cans tomato paste
    1 can beef broth (darkener + flavor)
    1/2 cup brown sugar (darkener)
    3 1/2 tablespoons chili sauce
    1 tablespoon cumin
    1 tablespoon cocoa (darkener)
    1 teaspoon oregano
    1 teaspoon cayenne
    1 teaspoon coriander
    1 teaspoon salt
    4 (15.00 ounces) cans kidney beans (leave 'em out if you don't want 'em and add in more ground beef or even ground pork or ground veal or ground lamb. take it to the ground meat promised land.)
    4 chili peppers, chopped

    1. Heat oil.
    2. Cook onions, garlic and meat until brown.
    3. Add tomatoes, beer, coffee, tomato paste and beef broth.
    4. Add spices Stir in 2 cans of kidney beans and peppers.
    5. Reduce heat and simmer for 1 1/2 hours.
    6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
     
  3. snorton938

    snorton938 Founding Member

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    oh my god !!! what are the people in cincinnati thinking ! chocolate in chili....if you want it dark use dark chocolate.

    Cincinnati Chili I
    Submitted by: Holly (another name you can trust)

    "An unusual chili, with cinnamon, cloves, and even chocolate!"
    Yields 8 servings.


    Avg. Member Rating: 5 stars.....can't be all bad
    *****
    • 57 Ratings
    • 46 Reviews


    1 tablespoon vegetable oil
    1/2 cup chopped onion
    2 pounds ground beef
    1/4 cup chili powder
    1 teaspoon ground cinnamon
    1 teaspoon ground cumin
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1 bay leaf
    1/2 (1 ounce) square unsweetened chocolate (use dark chocolate)
    2 (10.5 ounce) cans beef broth
    1 (15 ounce) can tomato sauce
    2 tablespoons cider vinegar
    1/4 teaspoon ground cayenne pepper
    1/4 cup shredded Cheddar cheese

    1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
    2 Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
    3 Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
    4 It is the best if you now refrigerate overnight.
    5 Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

    Makes 8 servings
     
  4. Mr. Peabody

    Mr. Peabody Founding Member

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    Thanks

    I will give these a shot sometime in the near future.
     
  5. snorton938

    snorton938 Founding Member

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    here's another one (texas chef version). dark beer seems to be the key ingredient running through these things.

    Texas Chili
    From chef Dean Fearing at The Mansion on Turtle Creek, Dallas, Texas

    Ingredients

    4 pasilla chilies, seeded
    2 ancho chilies, seeded
    1 chili de Arbol, seeded
    1 1/2 cups chicken stock (could replace with beef stock)
    2 corn torillas, quartered
    6 tablespoons corn oil
    1 1/2 pound venison stew meat, cut into 1/2 inch cubes (use ground beef)
    1 large yellow onion, peeled and minced
    4 cloves garlic, peeled and minced
    2 tablespoons ground cumin
    1 1/2 cups dark beer
    4 cups chicken stock (could replace with beef stock)
    1 cinnamon stick
    8 sprigs fresh cilantro tied in a bundle
    Fresh lime juice to taste
    Salt to taste
    Ground black pepper to taste

    Directions

    Combine chilies and 1 1/2 cups chicken stock in a medium saucepan over high heat.

    Bring to a boil, then lower heat and simmer for 10 minutes, stirring twice or until chilies are soft. Cool slightly. Pour into a blender. Add tortillas and puree until smooth. Chili mixture should be quite thick, with just enough liquid to puree. You may need to add a bit of additional stock.

    Heat oil in a large saute pan over medium high heat. When oil smokes, add venison cubes and cook, stirring frequently, for 5 minutes or until just brown. Remove meat with a slotted spoon and set aside.

    While oil is still hot sitr in onion and cook for 5 minutes or until well browned. When brown, add garlic and cumin and cook for 1 minute. Add chili puree and fry for about 7 minutes or until thick and very dark, stirring often to keep from scorching.

    When thick, add meat, beer, and 4 cups chicken stock, stirring well. Lower heat and simmer, uncovered, for 1 hour or until very thick and reduced by half. Remove from heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove cinnamon and cilantro and stir in lime juice. Season with salt and pepper.
     
  6. snorton938

    snorton938 Founding Member

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    here is the mother load mr. peabody. this link will take you to all the nat'l chili winners from 1967 to the present and their recipes. and i noticed on the sample i checked out, none used beans. this must mean if you use beans in your chili then you're not winning this contest.

    http://www.chilicookoff.com/Winner/Winner_Champions.asp?Cat=1
     
  7. Mr. Peabody

    Mr. Peabody Founding Member

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    Thanks.

    I will check it out.
     

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