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    #31
    making my first batch with my first bow buck right now....a little bit of my own recipe which is actually pretty similar to the above recipes...guess they're all pretty similar.

    hoping for a good turnout!!!

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      #32
      Originally posted by thorthunder View Post
      She won Terlingua in 05 and 09

      Margaret's Recipe

      Step 1
      2 lbs. course ground beef (chili grind)
      1 TBS Cooking Oil
      1 TBS Granulated Onion

      Add ingredients together and lightly brown meat

      Step 2
      Add:
      1 Can (8 oz) Tomato Sauce
      1 Can Beef Broth

      Cook for 30 minutes

      Step 3
      Add:
      1 TBS Light Chili Powder
      2 TBS Dark Chili Powder
      1 tsp Garlic Powder
      ½ tsp Salt
      ½ TBS Ground Cumin
      ½ tsp Cayenne Pepper
      ½ tsp Black Pepper
      1 tsp Chicken Granules (or 1 cube)

      Cook for 1 hour

      Step 4:
      Add:
      1 TBS Light Chili Powder
      1 TBS Dark Chili Powder
      1 tsp Paprika
      ½ TBS Ground Cumin

      Add water if needed

      Leave covered and simmer for 30 minute
      I've made this at home, work and a few different deer camps and somehow never seem to make enough.

      Good stuff.

      Comment


        #33
        It needs beans.

        Comment


          #34
          Here you go. Making this tonight.

          Comment


            #35
            Originally posted by brrdnk View Post
            Looks good. I am trying Margaret's recipe tonight. In the third step...

            Comment


              #36
              Originally posted by thorthunder View Post
              She won Terlingua in 05 and 09



              Margaret's Recipe



              Step 1

              2 lbs. course ground beef (chili grind)

              1 TBS Cooking Oil

              1 TBS Granulated Onion



              Add ingredients together and lightly brown meat



              Step 2

              Add:

              1 Can (8 oz) Tomato Sauce

              1 Can Beef Broth



              Cook for 30 minutes



              Step 3

              Add:

              1 TBS Light Chili Powder

              2 TBS Dark Chili Powder

              1 tsp Garlic Powder

              ½ tsp Salt

              ½ TBS Ground Cumin

              ½ tsp Cayenne Pepper

              ½ tsp Black Pepper

              1 tsp Chicken Granules (or 1 cube)



              Cook for 1 hour



              Step 4:

              Add:

              1 TBS Light Chili Powder

              1 TBS Dark Chili Powder

              1 tsp Paprika

              ½ TBS Ground Cumin



              Add water if needed



              Leave covered and simmer for 30 minute

              Click image for larger version

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              Mmmm. Smells great!

              Comment


                #37
                I made this again over thanksgiving. I have made it at least 4 times now. It's hard for me to change.

                Click image for larger version

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                Dana Plocheck
                Houston, Texas
                "Lady Bug Chili"

                2006 Terlingua International Chili Championship Winner
                Dana’s Recipe

                In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
                1 can (14-1/2 oz) Swanson beef broth
                1 can (8 oz) Hunt’s no-salt tomato sauce

                Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1

                Packet #1:
                1 Tbsp onion powder (rounded)
                2 tsp. garlic powder
                1 Tbsp Mexene Chili Powder

                Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

                Packet #2:
                2-1/2 Tbsp light chili powder
                2-1/2 Tbsp dark chili powder
                2 tsp cumin
                ¼ tsp black pepper
                ¼ tsp white pepper
                ¼ tsp cayenne pepper
                ½ cube Knorr’s beef bullion
                ½ cube Knorr’s chicken bullion
                ¼ tsp brown sugar
                1 pk Sazon Goya

                Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

                Packet #3:
                2 tsp Mexene Chili Powder
                1 tsp cumin
                ½ tsp salt

                Leave covered and simmer for additional 15 minutes and serve.

                The only thing I tweak is I float several kinds of peppers in mine because I usually have several kinds available.

                Click image for larger version

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                  #38
                  Gonna have to try this one ^^^

                  This is the one I always make

                  Deb’s Hot Rod Chili
                  Debbie Ashman, 2007 Terlingua International Chili Champion

                  2 lbs. of coarsely ground meat
                  1 8 oz. can of “El Pato” tomato sauce
                  1 15 oz. can of beef broth

                  Mix the following spices for dump 1
                  1 Tbsp onion powder*
                  2 tsp garlic powder*
                  2 tsp beef crystals
                  1 tsp of chicken crystals
                  1 Tbsp of Pacific Beauty Paprika*
                  1 Tbsp of Mexene Chili Powder
                  ½ tsp cayenne*
                  ¼ tsp black pepper*
                  1 package Sazon Goya*

                  Mix the following spices for dump 2
                  1 Tbsp of Mexene Chili Powder
                  1 Tbsp of Hatch Mild Chili Powder*
                  2 Tbsp Cowtown Light chili powder*
                  1 Tbsp Mild Bills dark chili powder*
                  1 tsp cumin*
                  ¼ tsp white pepper*

                  Mix the following spices for dump 3
                  1 tsp onion powder*
                  1 tsp garlic salt
                  1/4 tsp cayenne*
                  ¾ Tbsp Cowtown Light Chili Powder*
                  1 Tbsp cumin*

                  Cooking the Chili

                  1. Gray the meat and drain grease
                  2. Slow boil meat in beef broth & 1 equal can of distilled water
                  3. Add dump 1 and medium boil for 60 minutes
                  4. Add dump 2 and medium boil for 45 minutes
                  5. Add dump 3 and medium boil for 15 minutes.

                  In last five minutes taste for heat - adjust as required,

                  * These spices available from Mild Bill’s Spices, etc.

                  Comment


                    #39
                    Click image for larger version

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                    Best pot of chili Ive ever made.

                    Comment


                      #40
                      Originally posted by stickman View Post
                      Honestly, the Cajun Blake chili mix is the best I have used/tasted. I usually add some zing zang Bloody Mary mix for some extra kick. Easy, inexpensive, and delicious...when you place your order try the fajita marinade too.
                      Originally posted by TexaRican View Post
                      Tried something new this weekend. Was a whole bunch easier than my normal method and came out great. No kidney beans Btw!

                      [
                      I don't know how many Ragin Blaze Chili packages(20+) I bought 2 Bownanzas ago, but I am down to may last couple. I finally tried the Zing Zang method. I just ate some of the leftovers for lunch, simply OUTSTANDING!
                      The Zing Zang gives it a nice bite!

                      Comment


                        #41
                        I used this one for our School Districts cook off and took second place out of 20 contestants!!


                        Deb’s Hot Rod Chili
                        Debbie Ashman, 2007 Terlingua International Chili Champion

                        2 lbs. of coarsely ground meat
                        1 8 oz. can of “El Pato” tomato sauce
                        1 15 oz. can of beef broth

                        Mix the following spices for dump 1
                        1 Tbsp onion powder*
                        2 tsp garlic powder*
                        2 tsp beef crystals
                        1 tsp of chicken crystals
                        1 Tbsp of Pacific Beauty Paprika*
                        1 Tbsp of Mexene Chili Powder
                        ½ tsp cayenne*
                        ¼ tsp black pepper*
                        1 package Sazon Goya*

                        Mix the following spices for dump 2
                        1 Tbsp of Mexene Chili Powder
                        1 Tbsp of Hatch Mild Chili Powder*
                        2 Tbsp Cowtown Light chili powder*
                        1 Tbsp Mild Bills dark chili powder*
                        1 tsp cumin*
                        ¼ tsp white pepper*

                        Mix the following spices for dump 3
                        1 tsp onion powder*
                        1 tsp garlic salt
                        1/4 tsp cayenne*
                        ¾ Tbsp Cowtown Light Chili Powder*
                        1 Tbsp cumin*

                        Cooking the Chili

                        1. Gray the meat and drain grease
                        2. Slow boil meat in beef broth & 1 equal can of distilled water
                        3. Add dump 1 and medium boil for 60 minutes
                        4. Add dump 2 and medium boil for 45 minutes
                        5. Add dump 3 and medium boil for 15 minutes.

                        In last five minutes taste for heat - adjust as required,

                        * These spices available from Mild Bill’s Spices, etc.

                        Comment


                          #42
                          Originally posted by pigstika1978 View Post
                          Man I got the Ragin baze chili kit from Blake and I have to say it was the best chili I have ever had I used the Bloody Mary method
                          X2!

                          Comment


                            #43
                            Working on some now. Will post pics later!

                            Comment


                              #44
                              Great thread with some tasty recipes. I will be printing these out for sure!!

                              Comment


                                #45
                                Originally posted by pigstika1978 View Post
                                Man I got the Ragin baze chili kit from Blake and I have to say it was the best chili I have ever had I used the Bloody Mary method
                                What is the Bloody Mary method?

                                Had Ragin Blaze chili for the first time at deer camp this past weekend. Going to be placing an order soon.

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