I'm thinking of entering a chili cook off to raise money at work and need a good recipe. Something unique, not store directed from a packet.

Anyone have anything good?

Been a few threads on this in the last 12-18 months, and I saw Big John's name in the thread just a minute ago so he is probably pulling those up. You looking for spicy, not spicy.. meaty, not meaty?

That is a tall order, as there are several threads, such as this or this. Also depends in what type you are looking for.

Just don't look for the H8tank special recipe.

My personal preference is something with some kick to it. I can do with or without the meat.

First of all, chili without meat isn't chili, it's bean soup. Second, try my chili recipe in that second thread if you want something with a kick. It's a good traditional Texas chili. Add what you want to it if you like more than just meat. Chili is supposed to be fun, experiment.

Read that recipe last night and though it sounded good, thinking I'll give it a go.

I can't believe ya'll have chili recipes. Chili is a creation with what is on hand. Having said that I've noticed some of ya'll put some really strange chit in your chili. Aside from spices chili has 5 major ingredients: meat, onions, peppers, tomatoes, and beans (some will argue that beans belong). My favorite meat to use is ground venison, though I've been known to use ground beef and sirloin.

I forget if I posted it in one of the other threads, but I do one using chipotles that is very good... and has kick to it that is dependent on how many peppers you go with.

I was reading this thread to my wife last night. I laugh because I said the exact same thing to her.

Probably not what you're looking for, but my wife makes an awesome white bean & turkey chili.

I made white chicken chili for the Super Bowl.

That ain't chili. It sucked.

I've made a variation of this a few times and everyone's raved about it.

Changes:

no beer - use beef stock instead
I used sweet sausage
I subbed chipotle chili pepper for half the regular chili pepper
I added a pinch of cinnamon and a few chocolate chips

I like to simmer my chili a long time, refrigerate it and then reheat before serving - usually the next day. If you do this, add the beans (if you put them in) the day you're going to serve it or they get mushy.

Don't forget bitter chocloate!

I can honestly say I've never put chocolate in chili.

Don't knock it 'til you've tried it. It adds a nice depth of flavor and nobody ever guesses there's chocolate in there - it's a very complimentery flavor to chili.

+1 a couple squares of baker's chocolate goes into my 4-5 qt batch.

I keep the chocolate for my mole, a chocolate and cinnamon flavored pepper sauce. I serve this over turkey or chicken. It also makes a wonderful change as a sauce for enchiladas.

Made this recipe today, I'd say it gets a

Very good flavoring with spice that's enough to let you know it's there but doesn't prevent you from enjoying it before you finish a bowl of it. Thanks for the recommendation.

Glad you enjoyed it!

I won 3rd place in a chili cook off on Saturday, my brother-in-law won 1st place. I hate to admit it, but his was really better than mine that night. I tried to get to fancy with it. Still 3rd out of 30 isn't bad.

Care to post the winning recipe? (I mean yours )

93/7 ground beef
tri-tip
two different types of chipotle (I don't remember which)
fresh jalapenos
onions
tomatoes
pintos
fresh garlic
Tony Chahere's
Chipotle Tabasco (I love this stuff)
Cumin
Cinnamon
Chocolate (I put too much in I'm convinced it is why I was only 3rd, first time I've ever put it in my chili)
cilantro
molasses
brown sugar
McCormick's Smoked Chipotle Pepper (I really like this stuff too)

I know I used about 4 lbs of tri tip and 4 lbs of ground beef, and two cans of pintos. I haven't got a clue as to how much of the other stuff you I put in. It is stuff I have around all the time. I just keep adding until it tastes right. I never use a recipe on anything, I just taste until it is right. Unfortunately I put too much chocolate in, and didn't have enough beef to add to it to dilute it. I'll probably use it again, but use about 1/2 of what I did.

I never use a recipe either - sometimes I really regret it when I nail something well.

I'll have to give this combo of ingredients a shot. Gracias.

Sometimes, on Saturday mornings in college, I used to regret it when I had nailed something well. Now I'm just pleased with myself.

I made some using Unta's recipe with venison over the weekend. It was great

We went the to the chili cook off, and I'm over in the corner talking to a guy about a car. The wife comes up, asking if I want a bowl of chili. I say I'm full, I've eaten chili all day.

If I can make just one person happy on this Earth, I give purpose to my existence.

Had our cook off today, took 1st place!

Gained me some bragging rights around the office (cook off was at work to raise money). Thanks for the recipe, it's a winner fo' sho'

Congrats!

This should serve as a good start cre8.

I was thinking of using brisket in my chili. Something like a 1 to 1 ratio of ground beef and chopped beef brisket. Has anyone tried this?

I might give this one a try or combine it with my recipe. I LOVE my chili and anyone who's tried it feels the same. However, I feel like it's missing an ingredient or two. I will post the recipe later tonight and see if anyone can offer some suggestions.

No, but that doesn't mean it won't work. It might make for an interesting new texture/flavor combo, especially since the brisket is smoked.

Made my first batch of chili of the season last weekend - tried pork stew meat (braised well) - loved it. Wife really loved it as she is not a big beef fan.

Neighbor just brought me a big bowl of serrano peppers.

Making my famous chili right now. I took the 'heat' portion from Kid Cid's recipe since I couldn't find the chili peppers I usually use. I also added Worcheshire sauce which may be the missing ingredient. Anything I added from Kid Cid's that wasn't already in mine is highlighted in maroon.

Ingredients:
2 tbs vegetable oil
1 yellow onion
6 cloves garlic
2-3 lbs ground beef/sirloin (preference)
2 (14.5 oz) cans diced tomatoes
1 bottle guiness stout (or any dark beer)
1 cup very strong brewed coffee (you actually brew a cup of coffe)
1 (12oz) can tomato paste
1 small bottle spicy V-8 (Kid Cid's addition)
1 (14oz) can beef broth
1/2 cup packed brown sugar
5 tbs of chili powder
1 tbs cumin seeds
1 tbs unsweetened cocoa powder
1 tbs dried oregano
1 tsp ground cayenne pepper
1 tsp ground coriander
1 tsp sea salt
6 hot chili peppers (chopped) - today I did not use these and instead will substitute the following
2 tbs tobasco sauce (Kid Cid's addition)
1 tsp jalepeno powder (Kid Cid's addition)
1 tsp mexican hot chili powder (Kid Cid's addition, couldn't find new mexico)

1. Heat oil over medium. Cook onions, garlic and meat until brown
2. Mix in tomatoes, beer, coffee, tomato paste and beef broth. Mix in all other ingredients except the last 'heat' portion (in maroon). Reduce heat to low and simmer for 1 1/2 hour.
3. Add in the 'heat' element and simmer for another 1/2 hour or so.

This chili is really fantastic - it's got the perfect balance of sweet, heat and flavor. Today, I have added the worcheshire, V-8 and different heat elements and excited for the new taste. Will report back after dinner!

I love the addition of the stout and the coffee. I can't wait to try this the next time I do a batch. Good stuff!

This was probably the best version yet. The onion, worcheshire and your elements were all new, I think it was a bit more balanced than usual - plus I got Guiness extra stout this time.

Looking forward to you trying this and getting your feedback.

I also topped with Fritos which I think I saw by another post - I read it somewhere, nice little crunchy addition (added a few before each bite).

cook off?
i once watch it on tv.i dont know how to help you,but i find a very good recipe for you.
http://www.dealsutdio.com/searchdeals.php?...&ru=2860005
it come from a very famous Candian hotel.

OK, spammer!

brent i made this last night and it was awesome. i changed things a little but only by adding a few more peppers and added bell peppers to the list. WOW is all i can say. never would have thought of adding the coffee, or the spicy V8. thanks kid and brent for my new chili .

Can't beat a classic--Chili Con Carne with Cornbread. Not classicaly prepared but it comes damn close...

Ingredients
1 (14-ounce) can diced tomatoes
2 teaspoons minced chipotle chiles in adobo sauce
4 slices bacon , chopped fine
1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed and cut into 1-inch pieces
Salt and pepper
1 onion , chopped fine
1 jalapeño chile , seeded and chopped fine (more if you like it hot)
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves , minced
4 cups water (substitute some water for a good beer)
1 tablespoon brown sugar
2 tablespoons yellow corn muffin mix
1 bar semi-sweet chocolate

Instructions
1. Process tomatoes and chipotle in food processor/blender until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.

2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.

3. Add remaining bacon fat, onion, and jalapeño to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.

4. Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Stir in chocolate. Serve. (Chili can be refrigerated for up to 3 days.)

Cornbread
1 cup white cornmeal
2 cups yellow cornmeal
1 tbls. baking powder
1/2 teas. salt
6 eggs
1 14oz. can creamed corn
1 cup buttermilk
1/4 lb. butter (2 tbls. to oil the skillet, the rest goes in the batter)

1. Preheat oven to 450 degrees.
2. Mix white cornmeal, yellow cornmeal, baking powder, and salt (if you like sweet cornbread, add 1/4 cup to dry mix).
3. In separate bowl with wooden spoon, mix creamed corn, buttermilk, eggs, and 6 tbls. of melted butter together until smooth.
4. Stir in cornmeal dry mixture.
5. After melting 2 tbls. of butter in cast iron skillet, skillet should be hot. Pour in batter and bake for 18-20 minutes. The center should be firm.
*If no skillet, use an 8x8x1 baking dish. Just spray with non-stick spray. Preheat in the oven for a few minutes. Add the butter. Cook as above.

My best chili yet.

4lbs of trimmed brisket
4lbs of ground beef
1/2 Lb of dried pinto beans
1/2 Lb of dried kidney beans
8 tomatoes
3 white onions
5 Anaheim peppers
5 Jalapenos
20 dried Guajillo Chile
2 bulbs of garlic
Chili Powder
Garlic Powder
Brown Sugar
Tony Chachere's
Olive Oil
1 Can of Dr Pepper
1 bunch of cilantro
worcestershire sauce
Cumin

Step 1 - Make rub for brisket - 1/2 cup brown sugar, 1/4 cup chili powder, 1/4 cup garlic powder, 2 TBS of Tony Chachere's, 1 TBS of cumin, 1/4 cup of worchestershire sauce. Mix it into a paste and coat trimmed brisket. I put the brisket in a rack above a roast pan, I will put 6 cups of water in the bowl I used to mix the rub, getting all the excess spices that are stuck to the bowl to go into the water, and I'll put the water in the pan under the brisket which thanks to the rack stays out of the seasoned water. Smoke for 8 hours at 220 degrees. Chop smoked brisket into 1/2" cubes or there about and put in large baggie along with the juices from the pan, and let sit over night in the fridge. Also put the Anaheim and jalapeno grill ans smoke them as well.

Step 2 - Make the beans - I buy 1 lb of dried pintos and 1 lb of dried kidney beans. I only use 1/2 in the chili but go ahead and cook them all. Soak them over night then put beans in big pot, cover with 12 cups of water, put in one chopped onion, and two diced tomatoes in pot as well, along with 1/2 a bulb of garlic, 1 TBS of cumin, 1 TBS of Tony Chachere's. Also add in 2 of the smoked jalapenos and 2 of the smoked Anaheim peppers (slice peppers put seeds in as well), and four strips of bacon, and about 1/4 bunch of cilantro. Put in 1/4 cup of brown sugar. Simmer for 2 hours.

Step 3 - Make chili paste. Boil 20 dried Guajillo chilis for about 5 minutes then using a spoon, grind into a wire strainer so that the paste.

Step 4 Chop two remaining onions and 1-1/2 pods of pressed garlic until onions are semi translucent in olive oil. Once onions are semi translucent start browning ground beef, add it chili paste and 1/2 of beans as well as about 4 cups of the juice from the bean pot. Slice up the remaining smoked peppers and put into the pot. Peel and crush t he remaining tomatoes. Pour 1 can of Dr. Pepper into pot, as, put the brisket and the juices from the brisket into the pot and simmer for 30 minutes. Tony Chacheres to taste.

The recipe is a pain in the ass but it is some really good chili.

have you find it yet?

Just reading this now. Glad you liked it!!

i make a chili with guiness beer & 9 different chile peppers. i usually just use ground beef & pork. no beans.