Looking for a tasty chilli recipe with a kick to it.
I don't want if it's going to taste like something out of can.

So wutcha got? Thanks.

go to von,albertsons, walmart and in the soup section in a plastic bag get "damn good chilli" follorw the instuction but also add
1 or 2 cans of beer in substitute of some water
1 or 2 jimmy dean sausage(hot) packs depending on how thick you want it
1 oinion
OH..... 1 can of diced tomatos too

brown the meat and onion then follow the directions on the package

let it simmer for about 2 hrs
uummmmm........good

Brown Eyed Girl is the chili queen. Maybe we can get her to post up.

2 meat chili
1 tri-tip and 2-3lbs lean hamburger
2 packs lawreys chili mix
4 cans of tomatos with diced chili in them
2 cans each of black beans, darkkidney, light pinto beans, mexican chili beans
2 onions
2 bell peppers
Your favorite chili peppers ( mine is habanero)
*******************
put all the beans and your chilies in the pot, using the can juice from 1/2 of them, heat to boil
Cube up the tritip or steak cook with the hamburger and onion and bell pepper in big chunks, then follow the lawreys recipe,
add the Meat mixture to beans when done
Slow cook it for 3hrs so the chunk meat will be tender

Top with whatever floats your boat

Going to have't to try the beer adder .............My adder is 1 can of Rotell

This but I don't use Lawreys chili mix, I use chili pepper, cayane etc.....

Go to foodnetwork.com and search for Dragon's Breath Chili. I made it for my wifes work, and it turned out sooooo good.

I've got a few chili recipes in this forum. Let me see if I can dig them up.

Wrenchwench??

Dragon's Breath Chili huh?? Sounds awesome, I'm not of afraid of heat either.

You packin' heat with that Esco?

Anyone else?

Thanx.

Heat wise it's not to ban from what I remember. All the peppers were roasted, and gave it a great flavor that blended together ever so nicely.

I've been in the chili cookoff 4 times at my work, and been on the podium all 4 times(that's 1st, 2nd, or 3rd).With 2 back-to-back 1st place to brag about.

Let me see if I can tax this old brain to remember my recipes

add as many peppers as you like

2 meat chili
1 tri-tip and 2-3lbs lean hamburger
2 packs lawreys chili mix
4 cans of tomatos with diced chili in them
2 cans each of black beans, darkkidney, light pinto beans, mexican chili beans
2 onions
2 bell peppers
garlic
Your favorite chili peppers ( mine is habanero)
*******************
put all the beans and your chilies in the pot, using the can juice from 1/2 of them, heat to boil
Cube up the tritip (crockpot it for 4hrs)
cook the hamburger and onion and bell pepper in big chunks, then follow the lawreys recipe,
add the Meat mixture to beans when done
Slow cook it for 3hrs so the chunk meat will be tender

Top with whatever floats your boat

This is my regular recipe, modified from a recipe I found 20 odd years ago in the LA Times.

CHILI BEANS


2 tablespoons vegetable oil
1 large onion, chopped
3 large cloves garlic, crushed
2- 2 1/2 pounds beef stew
1 bottle dark beer of choice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons barbecue sauce
2 tablespoons chili powder
1 tablespoon brown sugar, firmly packed
1 tablespoon soy sauce
2 teaspoons celery salt
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon seasoned salt
1 teaspoon instant minced onion
1 teaspoon instant minced garlic
Dash ground red cayenne pepper
1 (15 ounce) can whole tomatoes, chopped, with liquid
1 or 2 16-oz cans drained and rinsed red kidney beans
1 or 2 16-oz cans drained and rinsed pinto beans
1 medium-size green bell pepper, cored, seeded and chopped
1/4 cup diced celery

In 5 quart saucepot over medium high heat, heat oil, add onion and crushed garlic; cook 5 minutes, stirring frequently until softened.

Add beef; cook about 6 minutes, stirring frequently until meat is browned. Add beer, bring to a boil and simmer for approximately 1-1/2 hours. Uncover meat and reduce remaining liquid (or you can drain it off).

Meanwhile, in small bowl combine tomato paste, Worcestershire, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic and ground red pepper; stir well to mix.

Stir in seasoning mixture.

Bring to simmer over medium heat; cook, stirring, 5 minutes.

Add tomatoes with their liquid and both types of beans; reduce heat to low. Cook, covered, 15 minutes, uncovering occasionally to stir.

Add green pepper and celery; cook, uncovered, 5 minutes longer. stirring occasionally.

I just bumped a few others. Adjust the heat as you see fit.

Bear with me as I type my "White Chili" recipe..

Very tasty..

The seasoning is from Carols Country Kitchens in Glendale Az. "White Chili Seasoning" (623) 878-2569

4 to 5 cans of Great Northern beans.. 15-16 oz. (undrained)
1 15 oz whole kernel corn, (drained)..
1 4oz can diced green chili's, (undrained)..
2 to 3 cooked and diced chicken breasts. (This is optional for the Vegans) Large diced chunks works for me..
1 cup water (Undrained)
2 oz Carols white chili seasoning (1/2 package)

Bring to a boil, & simmer 1 hour, or do like I do, crock pot it for 8 hours..

It's what's for dinner.. tonight..

Tomorrow, my Hot Chili recipe..

Well, today then..

First, My chili has large chunks of diced beef in it.. Browned in the skillet then slow cooked in the crock-pot.

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The recipe is:

2 pounds cubed beef, ground beef optional..
1 16 oz. can ready cut tomatoes (blender 30 seconds optional..)
1 15 oz can of Tomato sauce
2 29 oz cans Pinto beans
1/2 cup chili seasoning. 1/4 to 3/4 to adjust hear..

I use Leighs Hot Chili seasoning.

After the meat is slowly browned, everything in the crock-pot..

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Cook it all day..

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