I'm looking for a good traditional chili recipe with beans. That could be a whole new thread, bean or no bean chili.
10-06-2011, 11:25 AM
This is one we both love, and guests have loved too-- we make it with soymeat & veg broth and it's fabulous. You may want to use the real thing. We also use dried or other chiliies, since moi doesn't enjoy canned chipotle. Believe me, it's awesome even without the crema. There is never any leftover. We've been making it for ages.
Chipotle Beef Chili with Lime Crema
Bon Appétit | September 1999
yield: Makes 6 to 8 servings
3 pounds ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 tablespoons minced canned chipotle chilies
2 tablespoons yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
Corn tortilla chips
Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.
10-07-2011, 07:35 AM
Heavy hedonist, thanks for posting, that sounds right up my alley!!!!
Here is one I made that i also love!! No beans and hot though, which is my favorite! There is thread on this.
Spicy Bacon Cowboy Chili Recipe
Two main factors influence the taste in the chili recipe: the BBQ sauce and the choice of chilies. We’ll usually use our homemade BBQ sauce, but use whichever you’re favorite it. For the spice factor, habaneros have a great spicy and flavor. There is a fruity roundness to compliment their Scoville factor which makes them one of our favorites to use, especially the Chocolate, Congo, or Red Sevilla Habaneros. Go with something more mild, like a jalapeno or thai chili, or even leave out the chilies all together if that is your preference. Just drop spicy from the name
2 lbs Ground Beef, combination of top round and brisket is our favorite
6 strips (300g) Bacon, diced
1 lrg Sweet Onion, diced
4 cloves Garlic, crushed
1 -2 Habaneros, finely diced
1 c (237ml) BBQ Sauce (I used Stubbs Spicy)
2 t (10g) Cayenne Pepper
2 t (10g) Chili Powder
2 t (10g) ground Cumin
2 T (30g) Paprika
2 T (30g) Brown Sugar (I cut back to 1 TB)
1 t (5g) fresh cracked Black Pepper
1/4 c (30g) Masa (corn flour), addition inspired by Pioneer Woman’s Chili Recipe
1 12 oz Beer
1. Heat a large sauce pan (preferably cast iron) over med-high heat. Add ground beef and bacon and cook until it is nearly cooked through and browned, stirring occasionally. Next add onion, garlic and habaneros and cook for another 2-3 minutes or until onions start to soften.
2. Add BBQ sauce, spices, brown sugar, fresh cracked pepper, masa and beer. Stir to combine, bring to a simmer, then lower heat to keep at a gentle simmer. Cook for 30 min – 1 hour, (flavors will develop more with the longer cooking time but isn’t a requirement) adding more beer or water if necessary to maintain a good “moistness” to the chili.
3. Serve the chili warm. Serving suggestions – Toppings- cheese, sour cream, diced green onions. As a base or alongside – tortilla chips, crusty bread, in a quesadilla, on fries, over a sausage dog or burger, as a pizza sauce, with pasta… The variations are endless!
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.