LT's Prison Rape Chili v. 1.4

[dwygrsshpr]

Everyone has an awesome Chili recipe. Example: Priest's chili

This is again cross-posted from cc.com; I am trying to save as many recipes as possible.

This is courtesy of Lewis Tanner, moderator extraordinaire. It is a lot of work, but then again so is Gutter Runner's potato soup!

2 Lbs ground beef (80/20)
1.5 lbs thin cut steak (flank or top sirloin)
4 small cans of tomato sauce (Hunts)
2 cups (one can) beef bullion
4 Tablespoons store bought chili powder
1 large red onion
3-4 dried Chili peppers
1 Teaspoon white Pepper
2 Teaspoons powdered cayenne pepper
3/4 Tablespoon Paprika
2 Teaspoons dried onion
1 Teaspoon powdered chicken bouillon (or one serving according to your cube package)
1 Teaspoon Cumin
1 Teaspoon powdered garlic
1 packet of Sazon Goya (Buy it in the ethnic aisle at your local grocery store)

• Cut the steak into 1/2 - 3/4 inch pieces, then brown it in a hot pan using olive oil. Salt and pepper to taste.
• Brown the ground beef in a hot pan, no oil. Salt and pepper to taste.
• Pour tomato sauce and bullion into a large stock pot or other large cooking pot.
• Add beef and bring heat up to medium.
• Dice the onion and place it in the pot as well.
• Depending on how hot you want the chili to be, remove the seeds from one or more of the chili peppers and discard them. Very hot chili gets most of the seeds, pretty hot chili gets half of the seeds, and just chili gets the seeds from one small pepper. (I usually run in the "pretty hot" range) Using a coffee grinder or food processor, grind the chili peppers with the seeds you left in them until they are fine powder. Remember to wash your hands thoroughly before touching your face or eyes, the oils from the chili seeds will burn.
• I prefer to mix all of the dried spices in a small bowl and then pour it into the pot, stir well and let the mixture come up to a moderate simmer. Cover and bring heat to low or transfer the contents to a crock pot or other slow cooker. Let simmer for several hours minimum, more if you can. If time permits, cool the chili over night in a refrigerator and reheat before serving.
• Serve with fresh grated sharp cheddar, sour cream, and saltine cracker sides. Pilsner or Lager goes very well with it.

I'm not sure about the saltine bit, I would prefer a good homemade bread (corn or otherwise), Fritos and tortilla chips also can be put in the mix.

I'm not into the beans vs no beans chili debate as I like them both.

Enjoy!

 

[Beat95yj]

Ever since I’ve started making chili with cubed up chuck roast, chili with ground meat does not make the cut. You could probably swap this recipe for 2 pounds of ground chuck cubed and it would be remarkably better.

Another alternate meat would be smoked brisket

 

[Ranch Hand]

Ten minute boil on seeded dried ancho, chipotle, casabel, and arbol peppers in beef broth with half an onion and a few tomatillas.

Purée the hell out of it.

Braise cubed cheap thin-cut steak and garlics with a little beef broth.

Simmer in cast iron Dutch oven with more beef broth, diced onion, Romas, chili powder, and cumin for 1-2 hours.

Sprinkle stuff on top.

 

[trampas]

My esophagus is cartwheeling just from reading this thread.

 

[dwygrsshpr]

This is a recipe for leftover T-day turkey. I imagine pork could equally be substituted in to make another version of white chili but would have to start with chops or ground to start - I never have any pork leftovers!

Tim’s “AUNT MARILYN’S WHITE BEAN CHILI”

Ingredients:

• 3 cans of white beans with liquid
• 4-to-8 oz. can of chopped green chilies (per taste, I also have used jalapeños)
• 1 1/2 pound of ground turkey or (chicken)
• 2 cups of chopped onions
• 2 Tbsp. of Olive oil
• 2 Tbsp. minced garlic
• 2 Tbsp. Cumin
• 2 Tbsp. Oregano
• 1/4 tsp. Cayenne pepper
• Dash, spalsh, or gulps, of hot sauce (optional)
• Salt and pepper to taste
• Chicken broth

Directions:

1. In large chili pot (cast iron is always good here) brown turkey until done so the juice runs clear, but don't overcook.
2. While browning turkey drain beans and reserve bean liquid.
3. Add all other ingredients to chili pot stirring each one in one at a time.
4. Add in bean liquid to achieve the consistency you like. If you need more liquid use chicken broth.

Cooking:

Can be cooked and served after as little as 10 to 15 minutes or you can cook for several hours or overnight as I have done(adding chicken broth as needed).

Notes:

Goes great with corned bread, saltine crackers, cheese, and of course hot sauce.

 

[rugburn]

Masa harina added to the mix before your 1-2 hour summer is a game changer 🤠

 

[Ranch Hand]

Masa harina added to the mix before your 1-2 hour summer is a game changer 🤠

I use it mostly as a viscosity modifier toward the end of the simmer.