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Does GAF have a good Chili recipe?

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Sou Da

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I have a lot of ground brisket I want to get rid of so I was wondering if GAF had a good Chili recipe.

Also, should I use a slow cooker?
 
My best advice is to throw a can of refried beans in your chili.

Also make sure to use brown sugar, and fresh ingredients wherever possible (e.g. chopped garlic vs. garlic powder). And yes of course use a crock pot :)
 
I don't have a recipe written down anywhere I just throw a bunch of stuff in the pot and hope for the best.

usually a can of stewed diced tomatoes and a couple of cans of low sodium beef broth, diced bell pepper, diced onion and kidney and/or pinti beans depending on how I'm feeling.

I brown the meat with habanero, garlic and chili powder, put the fresh veggies in until they soften a bit, add the canned stuff and then let simmer on low for a few hours until nice and thick.


edit: oh I'm dumb, don't be like me and forget a bit of ground cumin.
 
The keys to my chili--which has won SEVERAL PRESTIGIOUS AWARDS*--are the following:

No water, broth, or any other Liquifactor--except for a single can or bottle of beer, which will make them tomatoes sing

Brown sugar--a good quarter cup or so, brings out that delightful sweetness

Two or three chipotle peppers, and the adobo sauce they're packed in, for a little of that smokey taste

All the other shit is incidental, you can use whatever meats, crushed or cubed or whole tomatoes, beans or no beans, chili powder seasonings, I'll change all that stuff up depending on what's available. But the three keys above are completely critical to my chili.

* note: no awards won
 
Use some dark chocolate in the mix. This is vital.

Otherwise base of diced carrot, celery and onion. Use some herbs and chilli, I like chipotle but not always easy to get hold of.
 
I like slow cookers for chili. Flavors seem richer than cooking on the stove.

The recipe I use has you brown the beef, drain the fat, mix in the seasoning, transfer into the crockpot, add a small can of tomato sauce, 15oz diced tomatoes, and 15oz rinsed kidney beans. I also like adding a bag of fajita fixins (onions and green and red bell peppers). Mix it up and cook on low for 6-8 hours or high for 2.5-3.
 
I don't have a recipe that I've written down, but here's a few general tips.

1) Cook the beef first, keep the rendered fat from that and use it to saute onions.

2) Drop a truckload of cumin onto the onions and let that get JUUST brown.

3) Splash a few tablespoons (up to Half a Cup) of a fruity beer (Wild Blue is great for this) into the pot to deglaze.

4) Add your tomato stuff. This is completely variable, you can pretty much use whatever combination of Sauce/Crushed/Diced tomatoes that make you happy.

5) ADD BEANS DAMNIT

6) Add Red Wine Vinegar. This is perhaps the most important step. You need Red Wine Vinegar in a good chili.

7) Let it cook for at least an hour before proceeding to the next step.

8) Add half a cup of Masa. If you don't have Masa get Masa because it's also essential for a good chili.

9) After this add your other green veggies. I use celery and zucchini and green bell pepper.

10) Let it simmer, stirring every once in awhile, for another hour at least.

That's... way more than a few tips. Oops.

I personally use ghost chili flakes and hatch green peppers to add spice, but it's up to you there.

Edit:

I just read above that some hack suggested you use chipotle peppers in chili but this is a disastrous suggestion and avoid chipotle 100%.
 
I just buy the store bought and add some
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tumblr_miyw5qtwVd1r4gei2o10_400.gif

so gud
 
You're going to get a lot of advice about things to add and different ways to bring out the flavor. I'm here to tell you about how to build a FOUNDATION.

41YUQPF4h%2BL._SX425_.jpg


This. This right here. I don't care if you pronounce it like something that came out of your dick or that something is about to come out of your dick. THIS IS THE STONE THE BUILDER THREW AWAY THAT HAS BECOME THE FOUNDATION.

Take your pot. Dump a TON of this stuff in it. Put it on low heat. And just let it lightly toast. You will be able to smell the deliciousness coming from it. You don't want to burn it, just toast it. Then you add your onion, your tomato, whatever. It doesn't matter, because you have laid the FOUNDATION for a great chili.
 
marrec said:
I don't have a recipe that I've written down, but here's a few general tips.

1) Cook the beef first, keep the rendered fat from that and use it to saute onions.

2) Drop a truckload of cumin onto the onions and let that get JUUST brown.

3) Splash a few tablespoons (up to Half a Cup) of a fruity beer (Wild Blue is great for this) into the pot to deglaze.

4) Add your tomato stuff. This is completely variable, you can pretty much use whatever combination of Sauce/Crushed/Diced tomatoes that make you happy.

5) ADD BEANS DAMNIT

6) Add Red Wine Vinegar. This is perhaps the most important step. You need Red Wine Vinegar in a good chili.

7) Let it cook for at least an hour before proceeding to the next step.

8) Add half a cup of Masa. If you don't have Masa get Masa because it's also essential for a good chili.

9) After this add your other green veggies. I use celery and zucchini and green bell pepper.

10) Let it simmer, stirring every once in awhile, for another hour at least.

That's... way more than a few tips. Oops.

I personally use ghost chili flakes and hatch green peppers to add spice, but it's up to you there.

Edit:

I just read above that some hack suggested you use chipotle peppers in chili but this is a disastrous suggestion and avoid chipotle 100%.
Click to expand...

As a God-fearing Son of Texas it's my duty to disagree with one aspect of this recipe; otherwise it's perfect.
That being said: beans in chili is less abhorent to me than not eating chili at all
Hatch green chilis are pretty good for spice. If you can't find them fresh, you can also use a combination of Anaheim and jalepenos.

Edit: Actually zucchini and celery in chili is pretty out there, but I'll take your word for it that it's good.
 
marrec said:
I just read above that some hack suggested you use chipotle peppers in chili but this is a disastrous suggestion and avoid chipotle 100%.
Click to expand...

HOLY SHIT EAT ME!!!

no but seriously, please provide your reasoning here as to why one should not add a smoked pepper to their chili
 
marrec said:
I don't have a recipe that I've written down, but here's a few general tips.

1) Cook the beef first, keep the rendered fat from that and use it to saute onions.

2) Drop a truckload of cumin onto the onions and let that get JUUST brown.

3) Splash a few tablespoons (up to Half a Cup) of a fruity beer (Wild Blue is great for this) into the pot to deglaze.

4) Add your tomato stuff. This is completely variable, you can pretty much use whatever combination of Sauce/Crushed/Diced tomatoes that make you happy.

5) ADD BEANS DAMNIT

6) Add Red Wine Vinegar. This is perhaps the most important step. You need Red Wine Vinegar in a good chili.

7) Let it cook for at least an hour before proceeding to the next step.

8) Add half a cup of Masa. If you don't have Masa get Masa because it's also essential for a good chili.

9) After this add your other green veggies. I use celery and zucchini and green bell pepper.

10) Let it simmer, stirring every once in awhile, for another hour at least.

That's... way more than a few tips. Oops.

I personally use ghost chili flakes and hatch green peppers to add spice, but it's up to you there.

Edit:

I just read above that some hack suggested you use chipotle peppers in chili but this is a disastrous suggestion and avoid chipotle 100%.
Click to expand...

Yeah this seems like a good one, I got the vinegar. Just got to get the Masa. Shouldn't be too hard to find in Miami, right?
 
lobdale said:
HOLY SHIT EAT ME!!!

no but seriously, please provide your reasoning here as to why one should not add a smoked pepper to their chili
Click to expand...

I just don't like my chili to have a smoky flavor, especially chipotle flavor.

I can't stand chipotle as a flavor additive anyway, so that probably has a lot to do with it. I like my chiles to be crisp and bright, which is why I try to add hatch green chiles every time.
 
No beans is travesty. It's bot chilli without beans, it's just flavored meat. Why would you not add beans??? Texas is weird that's why.
 
marrec said:
I just don't like my chili to have a smoky flavor, especially chipotle flavor.

I can't stand chipotle as a flavor additive anyway, so that probably has a lot to do with it. I like my chiles to be crisp and bright, which is why I try to add hatch green chiles every time.
Click to expand...

I like a nice hatch chili when I can get 'em for sure.
 
Sou Da said:
Yeah this seems like a good one, I got the vinegar. Just got to get the Masa. Shouldn't be too hard to find in Miami, right?
Click to expand...

Yea, you'll be able to find Masa at any Walmart in Miami probably.

There are other essential spices that you need to add, btw

If you aren't using fresh garlic then you'll need some garlic powder, also paprika and thyme. Oregano if you're feeling fancy. A lot of people use chili powder but I think it's mostly wasted in a chili. Cayenne is definitely an option though.
 
marrec said:
Yea, you'll be able to find Masa at any Walmart in Miami probably.

There are other essential spices that you need to add, btw

If you aren't using fresh garlic then you'll need some garlic powder, also paprika and thyme. Oregano if you're feeling fancy. A lot of people use chili powder but I think it's mostly wasted in a chili. Cayenne is definitely an option though.
Click to expand...

It's fine, I got fresh garlic and a big spice cabinet.
 
I'm fine with some beans, but I like a chunky chili with a lot of meat.

Whatever you do, stay far away from Cincinnati "Chili". Shit is disgusting.
 
Okay here we go.


"Real" Ingredients
3 (or more) cloves garlic chopped
Half an Onion Chopped
1 Jalapeno (or something more hot if you want) chopped
1 1/2 pound beef roast cut into small cubes.
2 Cans Tomato Sauce
1/3 cup Worcestershire Sauce

Powdered Ingredients
1 Tablespoon Salt
2 Tablespoons Chile powder (I use a bag of stuff I got from New Mexico, you can probably find it online, it's worth it).
Teaspoon Black Pepper
Teaspoon Paprika
Teaspoon Mustard

Optional (beans and heat)
1 can black beans
1/2 Teaspoon Cayenne or Can of chilies in adobo sauce

Step one brown the beef in olive oil or butter on medium heat. Salt and Pepper a bit (not part of the salt and pepper in the ingredients)
Take out beef and put in the onion, wait for it brown and then put in the garlic, when aromatic and caramelizing add the pepper. I personally only like to brown the pepper for a minute, you might like it done more, but when done to your liking add Worcestershire sauce and deglaze the pot. Add the tomato sauce. Stir and let it sit on medium heat for 10 minutes or so.
Then add your spices/beans/canned saucy peppers. Bring it to high and then turn it to low. Let it simmer for a while.
 
Affeinvasion said:
Edit: Actually zucchini and celery in chili is pretty out there, but I'll take your word for it that it's good.
Click to expand...

I'm a fan of adding weird stuff to chili and by far the 2 best veggies I've added are celery and zucchini. You can add the celery any time before you add the masa but you have to add the zucchini AFTER it's done cooking or it'll overcook and get mushy.

So after you're done simmering the chili, throw a sliced and quartered zucchini in there and wait 10 minutes (you should wait 10 minutes for everything after taking it off the heat) and the zucchini will be firm but cooked through, and not slimy like it tends to get in some soups.
 
I also like to use chickpeas along side my beans. I think Jamie Oliver's recipe has it too. I also like celery with it which his also does.

How can people eat it without beans, that's like eating a pizza without cheese.
 
I can't remember the last time I used a recipe. There are a handful of base ingredients that are always required and the rest is improvised. The base includes some form of protein (obviously) together with several cloves of garlic, one or two yellow onions, some fresh jalapeno or habanero peppers (or whatever other peppers look interesting), a can of tomato sauce, a can of diced tomatoes, a can/bottle of beer, and several spices including salt, pepper (black and cayenne), cumin, chili powder, garlic powder, onion powder, and sometimes a touch of cinnamon or nutmeg. Several things can be added such as celery, mushrooms, bell peppers (red, yellow or green), and beans (navy, kidney, or pinto). I like to prepare it on the stove and let it simmer for several hours. If it gets too thick, add more beer. Taste frequently and adjust the seasonings to your preference. If it needs a little more spice, add some squirts of sriracha or spoonfuls of gochujang.
 
I am vegetarian and can't make food too hot, but I tend to use:

3-4 garlic cloves
One large onion, preferably red
Approx. 1/4 each of a red, green and yellow pepper
Cherry or baby plum tomatoes if I've got them. Otherwise, tinned tomatoes
A bag of Quorn mince, or equivalent
White or brown rice
Tomato passata and/or puree to get the desired thickness
Flagelot beans or failing that, kidney beans
I tend to use a sachet of fajita powder, as it's still flavoursome and not hot so my kids will eat it.

Man, I'm without a proper kitchen at the moment and just writing this is making my mouth water!
 
I tend to be pretty open minded about what you can and what you can't put in a pot of chili, but I'm going to step in for a change and say that you should avoid any recipes that use sriracha, chipotle or any other hotter chile. Unless used in minute amounts, they will absolutely destroy the taste of the meat along any nuance brought by the other ingredients, replacing them with their own flavour. May aswell start chugging straight from a bottle of Tapatio.
 
Thanks for making this thread. I've been wanting to create my own chili for a while now, but forgot about it until reading this. I want to try and make something with only fresh foods, so no canned tomatoes or anything.
 
Whatever recipe you follow, always triple the onion.

That's my life advice it doesn't only apply to chilli.
 
Jamie Oliver's YT channel posted a turkey chili recipe a couple days ago.

https://www.youtube.com/watch?v=HfsQ0i4RLfs

Chili is versatile - you can do it practically any way you want and as long as you have the basics (veggies, beans, meat if desired, cumin/cayenne/chili powder, etc.) you're good to go. Personally, I think you have to bring the heat to make a chili great - I like jalapeño and serrano.
 
Camwi said:
Thanks for making this thread. I've been wanting to create my own chili for a while now, but forgot about it until reading this. I want to try and make something with only fresh foods, so no canned tomatoes or anything.
Click to expand...

Use a bunch of super ripe plum tomatoes and mash them up with a potato masher after a few minutes of simmering, makes for a nice thick tomato base.
 
Chili for me is easy food. I don't mess around with roasting my own peppers and stewing choice cuts of beef for hours. If I'm going to go to that kind of trouble, there are other foods I'd prefer to be making.

Nope. Most of the parts come out of cans and I like my meat ground rather than chunked. Also, I actually like to use pork in my chili instead of beef most of the time. Or if I'm feeling zesty, I'll use chorizo. Also, beans. Gotta have beans. If you're making Texas chili con carne, then fine, do it it without beans. If I'm just making a pot of just chili, then beans go in.
 
Brown all this:

One beef pot roast
One pound of Mexican chorizo, ground
One pound of beef or pork, ground

Sauté all this till fragrant:

One large yellow onion diced
Two cloves garlic crushed
A gang of cumin, red chili powder, mustard, salt, pepper

Add all that to massive pot of simmering this:

Two big cans crushed tomatoes
One big can of beef or pork stock
Pinch of oregano
Worcester sauce
Tabasco (vinegar based hot sauce)
Steak sauce
More dry seasonings to taste
A few blocks of Ibarra or very dark chocolate
Seeded, cleaned, diced chipotle peppers (canned or rehydrated) and some of the sauce, a tablespoon or so
Can of diced jalapeño or green chiles

Simmer covered for at least four hours, all day is fine - very low heat.

Pull pot roast apart or cut into cubes, return to chili.

Refrigerate overnight.


Heat, serve.
 
marrec said:
Use a bunch of super ripe plum tomatoes and mash them up with a potato masher after a few minutes of simmering, makes for a nice thick tomato base.
Click to expand...

The tomato base was the one thing I didn't know how to work out. Thanks for the tip(s)!
 
THE ONLY TRUE CHILI COMMANDMENT (other than add beans if you feel like it):

Let chili rest overnight or an entire day before eating.

Back when I was still a chili newbie, I was thoroughly shocked by the difference in taste after being used to eating it as soon as the timer went off. Let the flavours mix and settle. Otherwise your chili is just half done. It's Chili 101, but you'd be shocked by the amount of people who eat theirs as soon as they finish cooking it.
 
Funky Papa said:
THE ONLY TRUE CHILI COMMANDMENT (other than add beans if you feel like it):

Let chili rest overnight or an entire day before eating.

Back when I was still a chili newbie, I was thoroughly shocked by the difference in taste after being used to eating it as soon as the timer went off. Let the flavours mix and settle. Otherwise your chili is just half done. It's Chili 101, but you'd be shocked by the amount of people who eat theirs as soon as they finish cooking it.
Click to expand...

This 100%. I've always taken it a step further - cook the chili all day in slow-cooker, latter half of the day with the top off to let excess water escape. Once cooking is complete, replace the top on the slow-cooker, and leave it overnight (no heat). I've been criticized for not refrigerating, but I've never had an issue. This is the true essence of chili IMO.

Brown sugar, spicy sausage, and a bottle of beer are all great additions I've been playing around with in recent years.

Edit: knew I forgot something - Cumin to taste (go easy, it can be harsh) and corn are also great to change it up. Another key staple is a good loaf of crusty bread.
 
Funky Papa said:
THE ONLY TRUE CHILI COMMANDMENT (other than add beans if you feel like it):

Let chili rest overnight or an entire day before eating.

Back when I was still a chili newbie, I was thoroughly shocked by the difference in taste after being used to eating it as soon as the timer went off. Let the flavours mix and settle. Otherwise your chili is just half done. It's Chili 101, but you'd be shocked by the amount of people who eat theirs as soon as they finish cooking it.
Click to expand...

Yes!

I mean, it won't kill ya to eat it early, but the flavor will always be better the next day.

I think the other true chili commandment is to add the cumin to the sauted onions and let them brown up together before deglazing but that's... probably, just me.
 
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