Grilled cheese sequel: Your chili recipes...

The correct answer to red or green isn't both, it's "Who's cooking?" I love this stuff so much, it's a big part of why I'm married.

Remember there is a massive difference between New Mexico Chile (red, green, Christmas) and chili aka chili beans as being described in this thread, at least according to my New Mexican wife and family. One really has nothing to do with each other usually. Chile is more of a condiment or way of life than a main dish itself. You can add chiles to your chili, but chili isn't chile. Your recipes are chili beans with chiles in them, not red/green itself.

We either have the greens roasted and sent up from a friend in Deming, or from family in Silver City, or occasionally we'll see hatch green chiles in the local Fred Meyer and roast them ourselves on the grill. We usually keep it frozen and add it a bag at a time to whatever we're making (enchiladas, burritos, burgers, etc).

Reds, we get a gunny sack every time we go visit the family or have a bag shipped up. Recipe in the next post.

Start with whole dried red chiles. Fill a large pan or your sink with warm water. Rip off the stem and caps of the chiles, then soak in the warm water while swishing around to remove most of the seeds. Once pliable, loosely pack in to a blender or vitamix, add garlic, salt to taste, 2 cups of the chile water from the basin, then fill the blender about half way up with water. Purée the mixture down to a sauce, then pour it in a sauce pan. Use a little flour to help thicken the sauce and Let simmer as long as you can wait.

We usually at least brown off some ground turkey and add it to make it more hearty. Add hominy to make it posole. Or just add the meat, fry up corn tortillas and stack them with cheese and the red chile as high as you can eat.

Chile = the pepper (or the country, if capitalized)

Chili = the often spicy meat and pepper stew

Good Eats did an episode on chili that gives some good background and a fair recipe.

In reply to Jim Pettengill:

Clicked on this thread hoping to find a recipe for "green." I was not disappointed, thank you!

Probably an awful place to ask, but anyone have a good veggie chili recipe?

Just pick your favorite recipe that you see on these pages or you've seen elsewhere and leave the meat out. If you're using red or green peppers, it could be good to sear them in olive oil with garlic and onions first, deglaze the pan with veggie stock, and add a little tomato paste to the crock pot for more Unami.

Cooper_Tired wrote: Probably an awful place to ask, but anyone have a good veggie chili recipe?

"Veggie chili" a contradiction in terms.

Just delete the meat and add lentils.

The pot of chili I was ranting about in the rant thread turned out inedible. Don't know what went wrong, but we had about 3 bites each and then I literally dumped half a gallon of chili in the back yard for the foxes and possums to deal with.

First attempt yesterday. Not pictured: 1.5# of meat, grated cheese and saltine crackers. 10hrs on low, the house smelled wonderful. Results: pretty spicy, might add some V8 juice next time to thin it down just a little, especially since I like to add crackers per bowl. Not sure I liked the spice packet, think I'll try another next time.

Overall? Success, and looking forward even more to tonight's helping after 24hrs of settling.

Take 2lbs of ground beef/chuck, 1lb of Wampler's or other brand "hot" sausage and brown both in separate pans. Heat up crock pot and put one can of tomato sauce, healthy dose of Worchestshire sauce, yellow mustard, tobasco sauce, ground red pepper and wash out the tomato sauce can with water into crock pot. After draining grease from beef/sausage, combine beef and sausage into pan and add packet of McCormick chili mix and let simmer for 10 min then combine into crock pot and begin to season with Mexene chili powder. After bringing to a boil, add Bush's chili beans(5 cans) and allow to simmer for approx 6 hrs on low heat . Add chili powder as needed to taste.
Place finished product in Tupperware containers and chill overnite. Chili is definitely better the second day. Reheat and serve with either fritos or corn bread.

1lb of ground beef (80/20 or better)

1lb ground sausage, hot (if you can find fresh whole hog its worth it)

1 large onion rough diced

1/2 of a red, yellow, and green pepper rough diced

3-4 jalapeños

1 large can tomato sauce

2 cans chili hot beans

Tony's Cajun seasoning, chili powder, salt, pepper, paprika

The key hear is a cast iron dutch oven.

Brown the meat in the dutch oven with one tsp of reserved bacon grease, seasoning with Tony's, paprika, and chili powder to taste.

Remove meat and drain the fat leaving a small amount in the pot. Reserve the meat in a bowl for now.

Put the onion, bell pepper and half your jallys in the pot, cook until onions begin to turn translucent, then add the meat back in. Cook until the veggies are turning soft.

Add tomato sauce, more seasonings, beans, and remaining jallys and simmer for hours, stir occasionally.

Put the whole pot in the fridge over night.

The next morning put the chili in the crock pot on warm, and enjoy a nice dinner.

Planning on the bad mofo cornbread for Sunday dinner along with some of my tasty ribs.

Not a recipe per se but as a technique my mom always made her chili in a Dutch oven in her oven instead of a crock pot or on the stove. She claimed it was faster than the crock but less likely to burn than the stove.

I grill streak whole and cut it up after for my chili, and I use cannellini beans, pinto beans, black beans, and kidney all in the same batch for texture difference. If you use canned beans rinsing them before you toss them in helps cut the gas issues, and I usually add them later to keep them firmer.

Cornbread sweetness is inversely proportional to tea sweetness. Down south they used up all their sugar in the tea and have to suffer through the bitter, crispy biscuit like cornbread as a result. Up north we have awful tea but our cornbread is a desert cake that even kids like.