we_rv
USA
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Joined: 06/01/2005
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Dianne and Tom wrote:If you are going to compete it should be YOUR recipe,not someone elses!!! If you don't have a tried and true recipe of your own,then why are you even entering? Editing to add:I would be very upset for someone to win a competition using my recipe and they get the credit and prize for it! 
My thoughts exactly!
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SWMO
Southwest Missouri
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Joined: 08/27/2006
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we_rv wrote:Dianne and Tom wrote:If you are going to compete it should be YOUR recipe,not someone elses!!! If you don't have a tried and true recipe of your own,then why are you even entering? Editing to add:I would be very upset for someone to win a competition using my recipe and they get the credit and prize for it!
My thoughts exactly!
Actually I would like to see a "new" recipe for Chile/Chili. I suspect that there are no variations left that haven't been tried in making red Chile/Chili.
2002 Ford F350 Crew, LB, DRW, 7.3L
Jayco Designer 34RLQS
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Ronnie R
Priceville, Alabama
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The Dunks wrote:Tom Trostel wrote:Here's a good one from allrecipes.com that has a little chocolate in it.
recipe
Tom, this looks like a really good chili recipe. Have you made it?
I made it at Halloween for a family get together. Hit of the party. Used stew beef instead of ground beef and simmered alot longer than suggested and the BBQ sauce taste mellowed out.
1990 R2500 Suburban
2009 Jayco Eagle 314BHDS
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cantgetright
Texas
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Joined: 06/22/2006
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A little late but I have won two chili cook-offs with this one.
Two (2) Buffalo steaks, cubed like stew meat but pretty small.
1 yellow onion
1 clove garlic
1/2 can of chipotle peppers in adobo sauce (careful, it's hot, adjust to your taste)
1 sm can of tomato paste
1 tomato and chicken boullion cube (knorr)
beef broth or stock to thin just a little
chile powder from New Mexico. (Portrero Trading Post in Chimayo, NM you can order it online or call them)
Lightly brown meat in olive oil,over low heat, add onion and garlic, chipotle peppers and cook for just a couple of minutes. Add tomato paste then add broth until it's the consistency you like. Add boullion cube and cook for about ten minutes on low to medium heat. Add more broth if you need to then cover and simmer for twenty minutes on low. About halfway through, add chile powder to your taste. If you want it in the crock pot, make it the same just don't add chile powder until ten minutes before ready to serve.
(I heard a chili cook-off champ on TV saying never add your chile powder until the last ten minutes. Chile powder will turn bitter the longer it's heated so save it for the last ten minutes. Seems to work out fine for me.)
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ridingfamily4
Corona, CA
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Joined: 03/24/2006
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5thwheeleroldman wrote:For years I tried my own recipes. Gave up and now use Carol Shelby's chili mix, with a few modifications.
2# ground beef, but finely chop and saute a large onion and one green bell pepper before adding the beef to brown. From the mix, I use all the chili mix, all the cayenne, half the salt, none of the masa. Add water until desired consistency. Then add 1/2 can of Rotel original diced tomatoes and green chilis. I thicken it with a couple tablespoons flour dissolved in cold water. Like that better than the masa taste.
Ashamed to admit, it beats the heck out of anything I created! We make a meal or two off it, then freeze remainder in one bowl size pint bags.
I use Carroll Shelby's also but also modify:
I use 1# ground beef and 1# ground pork HOT
use 1/2 the salt and none of the masa, all the cayenne
1 can kidney beans
1 can diced toms
(no peppers or onion)
Make up some cornbread...mmm mmm mmm!!
Don't be ashamed....it's a great mix!
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ETex2
E. Texas
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Joined: 05/09/2005
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The following song has become the anthem at every Terlingua Chili Cook-Off, where no chili with beans recipes are allowed to compete.
If You Know Beans About Chili,
You Know That Chili Has No Beans
by Ken Finlay, singer, songwriter,
and owner of Cheatham Street Warehouse
(a music hall in San Marcos), written in 1976.
You burn some mesquite
And when the coals get hot
You bunk up some meat
And you throw it on a pot.
While some chile pods and garlic
And comino and stuff
Then you add a little salt
Till there’s just enough
You can throw in some onions
To make it smell good
You can even add tomatoes
If you feel like you should
But if you know beans about chili
You know that chili has no beans
If you know beans about chili
You know it didn’t come from Mexico
Chili was God’s gift to Texas
(Or maybe it came from down below)
And chili doesn’t go with macaroni
And "danged"(edited) Yankee’s don’t go with chili queens;
And if you know beans about chili
You know that chili has no beans
Proudly clinging to my religion and guns.
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5thwheeleroldman
Texas
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Hey ridingfamily4, is your ground pork a hot pork sausage? Or just ground pork unseasoned? Hate to mess with success, but your version sounds interesting, might try it.
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