Yep.........there's a bunch of folks on here who don't know anymore about chili than I do about abgoosht

Whistlebritches wrote:

Bean medley for us

The wife makes a white bean/ turkey/ kale chili that is fantastic as well

gummy jones wrote:

Bean medley for us

The wife makes a white bean/ turkey/ kale chili that is fantastic as well

gummy jones wrote:

You want some good chili............drop all those bullschit recipes with beans,Turkey and **** ing kale???

2 tablespoons vegetable oil

3 pounds boneless​ beef chuck, cut into 1-inch cubes

2 large onion, chopped

3 cloves garlic, minced

1/4 cup chili powder

1 tablespoon ground cumin

1 tablespoon dried mexican oregano

3 cups beef broth

1 cup tomato sauce

1 cup diced tomatoes

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.

After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cook for 1 minute.

Add all the remaining ingredients except 1/8th cup of the chili powder and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. One half hour before chili is ready add the other 1/8th cup chili powder,add water if necessary to make it thicker or thinner, as desired.

Whistlebritches wrote:

Beans are just filler..........real cattle trail chili was about showcasing Texas beef.In New Mexico its more about showcasing chili peppers,green or red.

Whistlebritches wrote:

You want some good chili............drop all those bullschit recipes with beans,Turkey and **** ing kale???

2 tablespoons vegetable oil

3 pounds boneless​ beef chuck, cut into 1-inch cubes

2 large onion, chopped

3 cloves garlic, minced

1/4 cup chili powder

1 tablespoon ground cumin

1 tablespoon dried mexican oregano

3 cups beef broth

1 cup tomato sauce

1 cup diced tomatoes

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.

After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cook for 1 minute.

Add all the remaining ingredients except 1/8th cup of the chili powder and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. One half hour before chili is ready add the other 1/8th cup chili powder,add water if necessary to make it thicker or thinner, as desired.

Whistlebritches wrote:

WB - that recipe looks good. May hafta try it.

MACS wrote:

Sounds good.... I'd add some ground chuck also tho... and I brown da onions and garlic before I throw da beef in... and about half a bottle of shiner or somethin similar... 😟

DrafterX wrote:

Be creative..........sometimes I add a lb ground pork and at the end of the cook I taste test adding cumin and chili powder as needed.Once I'm happy I give it a good 20-30 minutes more on a low simmer to marry those flavors.

Whistlebritches wrote:

We do this by making it the day before we eat it. Putting in the fridge overnight. We do it with gumbo, chill, red beans, spaghetti sauce.....

dkeage wrote: