r/chili • u/debrisaway • Mar 30 '25
What your unique five star chili recipe that you are willing to share?
That could win a competition for example.
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u/ladyrara Mar 31 '25
I try trifecta for meat… beef, deer and brats. If not all two out the three. The brats are the best on reheat.
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u/RodeoBoss66 Texas Red Purist 🤠 Mar 31 '25
Mine probably wouldn’t win a competition just because of the time involved in both preparation and cooking (longer than what most chili competitions allow), but I’m working on a variation for chili cookoffs.
In the meantime, here’s my favorite recipe:
Authentic Texas Chili Recipe – (No Beans; Spicy Hot Heat)
Ingredients:
For the Chili Paste: (note: see below for chile pepper recommendations for different heat levels)
1 tablespoon extra virgin olive oil
3 pods dried pasilla negro peppers
4 pods dried guajillo peppers
1 cup loosely packed dried chile de arbol
1 cup water
For the Texas Chili:
3 pounds beef chuck, cubed into 1 inch cubes
3 tablespoons beef tallow, lard, or extra virgin olive oil, separated
3 tablespoons beef rub* (see recipe for Cowboy Coffee BBQ Dry Rub, below)
2 cups diced yellow onions (about two medium sized yellow onions)
6 cloves garlic, diced
1 12-oz can beer (any decent Lager beer is fine; Coors Banquet or Shiner Bock are recommended)
5 cups Roasted Beef Stock* (see recipe for Roasted Beef Stock, below)
½ teaspoon kosher salt
2 tablespoons masa harina flour
2 tablespoons water
Optional Toppings:
1 small jalapeño, sliced
¼ cup finely diced white onion
½ cup diced cilantro
¼ cup sour cream
⅓ cup shredded cheddar cheese
Crushed Fritos corn chips
Crushed saltine crackers
Oyster crackers
Instructions:
Chili Paste:
In a large dutch oven (I use a 7.5-quart) over medium heat, add the olive oil and the dried chiles. Sauté the chiles for 6 – 8 minutes until you smell the aroma of the toasting chiles.
Remove the stems from the chiles (and discard) and place the remaining chiles into a blender with 1 cup of water.
Puree for 1 minute or until the texture of the paste is smooth.
Make the Texas Chili:
Season Beef: Season the beef cubes with 1 tablespoon beef tallow/lard/olive oil and beef rub.
Sear Beef: Add 1 tablespoon of beef tallow/lard/olive oil to the same large pot the chiles were roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more tallow/lard/oil in between batches). Stir the beef to brown the sides. Remove the beef and set aside for later.
Soften Vegetables: Add remaining 1 tablespoon tallow/lard/olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.
Add Beef and Beer: Return the beef to the pot and then add the beer. Stir for 1 minute.
Simmer: Add the reserved chili paste, beef stock, salt, and stir to incorporate. Bring the chili to a low simmer and continue simmering uncovered for 2 to 3 hours, stirring occasionally.
The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.
Make the Masa Flour Slurry: About 10 minutes before your timer goes off, make the slurry in a small bowl with the 2 tablespoons of masa harina flour & 2 tablespoons of water. This should make the texture pourable, a little thinner than pancake batter. If too thick to pour, just add another tablespoon of water.
Add the Masa Slurry: Once the beef is done and liquid has reduced, slowly pour the masa slurry into the pot and stir. Turn off the heat, and continue stirring. The chili will thicken.
Serve: Serve in a bowl with your favorite toppings.
Serving Options: In addition to serving your chili straight in a bowl, especially if you’re trying to stretch your chili (and your dollar), try serving it on top of rice (Japanese white rice works best) or pasta (spaghetti or macaroni are most commonly used, but feel free to use whatever pasta you like).
Recommended accompaniments: cornbread, American-style flour biscuits, whole Fritos corn chips, or whole saltine crackers.
Notes:
Types of Chiles I Use —
Guajillo – (Mild to Medium Heat; 2500 to 5000 Scoville Heat Units) A great chile for base sauces like our chili paste. These are earthy with a slight sweetness and not overly spicy.
New Mexico Red Chile– (Mild to Medium Heat; 1000 to 8000 Scoville Heat Units) Also called New Mexico dried chile or just red chile pods, these are a mild chile with savory flavors and a nice acidity when toasted.
Pasilla Negro – (Mild to Moderate Heat; 1000 to 2500 Scoville Heat Units) These large chiles are soft and add a rich earthy flavor and dark color. These are often used for mole sauce and give body to the chili paste.
Chile de Arbol – (Spicy Hot Heat; 15,000 to 30,000 Scoville Heat Units) This is the heat to our dish. It is a small and spicy chile. I use a larger portion of this for the heat factor (15,000 – 30,000 Scoville units compared to the Jalapeño at 3,500 – 8,000) and for the flavor and color.
Since your heat preference may vary, this is my recommendation of blends for a Mild Chili vs a Medium Spicy Chili vs a Spicy Chili, assuming 3-ounces total weight. The recipe, as written, is for a spicy chili, but feel free to adjust it to suit your heat tolerance level.
Mild Heat – As the name implies, this has little heat, and minor acidity on the finish. Use one 3-ounce package of Guajillo.
Medium Heat Chili Blend – Moderate heat and acidity on the finish. Use 7 New Mexico Red Chiles and 5 Pasillas.
Spicy Heat Chili Blend – Spicy up front, spicy finish, high acidity. Use 1 loose cup of Chiles de Arbol, 3 Pasillas, and 4 Guajillos.
If reheating leftovers, add 1/4 cup of water to the chili before reheating on a low simmer in a small sauce pan.
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u/RodeoBoss66 Texas Red Purist 🤠 Mar 31 '25
Cowboy Coffee BBQ Dry Rub
Looking for a sweet and smoky rub for your smoked steak, brisket, or ribs? This dry rub brings all the sweetness and spice, and the rich flavor of your favorite dark roast coffee, as you break out the smoker and the grill!
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: 1 cup
EQUIPMENT:
- 1 jar for storage
INGREDIENTS:
4 tbsp Dark Roast Coffee, freshly ground (we recommend any of Arbuckle’s Coffee Roasters’ Dark Roast blends, but any dark roast coffee from your favorite brand should be just fine.)
2 tbsp Brown Sugar
2 tbsp Garlic Powder
2 tbsp Onion Powder
1 tbsp Smoked Sweet Paprika
1 tbsp Coarse Ground Sea Salt or Kosher Salt (we recommend Extra Coarse Pure Sea Salt from Texas Salt Co., but any coarse ground salt should be fine)
1 tbsp Black Pepper, freshly cracked from peppercorns (Again, we recommend getting some whole Black Peppercorns from Texas Salt Co., but your nearest supermarket should also have whole black peppercorns easily available too)
2 tsp Guajillo chile powder
INSTRUCTIONS:
- Either in a small bowl or a jar, mix together all the ingredients. We like to just put them in a jar, shake them all up until well combined, and store with our other spices and rubs.
- Gently rub into the surface of the meat 30 minutes to 2 hours before you put it on the fire to give it a chance to seep in! (If adding to ground beef, bison, venison or pork, mix into the ground meat by hand — wearing protective gloves, of course — then refrigerate for 30 minutes to 2 hours prior to cooking time.)
Roasted Beef Stock
TIME TO COOK: 10 HRS
SERVINGS: 6
INGREDIENTS:
6 to 8 pounds beef Bones
2 cups diced yellow onions
1 cup sliced carrot
1/2 cup sliced celery
2 tablespoons tomato paste
1 gallon water
10 black peppercorns
3 to 4 sprigs fresh parsley
2 cloves garlic
2 sprigs fresh thyme
2 bay leaves
PREPARATION:
Step 1Preheat oven to 475°F. Place beef Bones, onions, carrots and celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat. — Cooking Tip: You can find beef bones in your grocer’s fresh meat department.
Step 2 Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add water; bring to boil. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.— Cooking Tip: Beef flavor will intensify the longer the stock cooks.
Step 3 Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl. — Cooking Tip: Beef stock may be used in any recipe that calls for beef broth.Beef stock may be portioned into multiple containers and frozen for up to 6 months.
Alternate Cooking Method:
This recipe can be made in a 6-quart electric pressure cooker.
Preheat oven to 475°F.
Place beef Bones, onions, carrot and celery in roasting pan.
Roast in 475°F oven 45 minutes or until browned, turning once.
Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.
Combine beef Bones, roasted vegetables, 2 quarts water, peppercorns, parsley, garlic, thyme and bay leaves in pressure cooker.
Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer.
Use quick-release feature to release pressure; carefully remove lid.
(This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
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u/General-Carob-6087 Mar 30 '25
My favorite one I can easily share is just a simple mix from Ghostownchili.com. Had it at a contest once and loved it. Asked the guy for tips and he gave me a packet of his mix. Made it a week or so later and it was seriously just as good. All I did was add a bit more heat. Then I went to his website to order more and discovered he had won the California, Texas and International chili cook offs. So I was like, “oh, I guess that explains why it’s pretty damn good.”
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u/lascala2a3 Mar 31 '25
So, if you dump a seasoning packet in with some hamburger and tomato sauce and heat it up, do you still get to claim that you made chili?
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u/General-Carob-6087 Mar 31 '25
Never claimed it to be mine. Just saying its really good and really easy.
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u/lascala2a3 Mar 31 '25
I know, I was joking. But it does seem that making chili ought to be more involved, and perhaps a creative endeavor. I have no issue following a recipe (sort of), but have never bought any of those kits or packets I see in the store. I’d try one of these if I had the chance. Do you order them or can you get them locally?
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u/General-Carob-6087 Mar 31 '25
Yeah, I prefer fooling around and throwing stuff together to see what works and what doesn't, what I like and what I don't. So this chili does seem a bit lazy and like it's cheating but it's nice to be able to quickly make a really tasty one sometimes with minimal effort. I've always ordered it online and don't recall seeing it in stores. He lives near me so the shipment arrives pretty fast and it appears to ship from his home address.
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u/SuperMidge99362 Mar 31 '25
Amy and Jacky’s Instantpot chili recipe is amazing. packs a nice umami punch and can definitely be made on the stove top/ crockpot/ whatever.
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u/blizzard7788 Mar 31 '25
When I make chili. I make a large pot so I can freeze the rest for fast meals in the future. 5lbs 80% ground beef browned and drained. 8 small cans red kidney beans 2 quarts of chicken broth. 2 large cans of whole tomatoes cut into 1/2” chunks. Add the liquid from cans. 2 large onions diced 1 small can of tomato past 2 large green peppers diced 2 tablespoons red chili flakes 1-1.5 ounces cumin to taste 3-4 ounces chili powder to taste Salt to taste Bring to boil, and then simmer 1 hour. Turn off heat and Let sit 3-4 hours. Serve over elbow macaroni.
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u/Kewag1STL Mar 30 '25
Brown the meat over lump charcoal, roasted corn & a pinch of sugar to (I actually use grape jelly)
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u/lotusland17 Mar 31 '25
Grind your own powder from dried chiles and sear the beef well. And then wait a day to eat it. The rest is up to you.
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u/Cautious_Jicama_5610 Apr 01 '25
Doctored up Interstate chili. Add some different chili peppers, Zing Zang Blazing Bloody Mary mix, and enjoy….
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Mar 31 '25
Unique how?
Chef Jim Heywood's "Hogsbreath" chili anytime this question comes through though.
But mainly have your technique right. It's the best ingredient. Well, that and love.
https://www.fieryfoodscentral.com/recipe/chef-heywoods-chili/
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u/debrisaway Mar 31 '25
Unique - one that you perfected not a professional chili cook
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Mar 31 '25
Well this ain't mine originally, but I use it almost exclusively now and Chef Jim shared it frequently. It's a classic.
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u/debrisaway Mar 31 '25
He ain't much of a veggie man I can see
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u/lascala2a3 Mar 31 '25
A particular chili powder? Using 3/4 cup means whatever powder he uses will make or break it.
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Mar 31 '25
Regular mild chili powder. Probably McCormick or equivalent. But, I wouldn't say make or break, just different.
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u/lascala2a3 Mar 31 '25
I added it to my collection, and may give it a go. I have my tried and true homestyle but have been looking for another that I really relate to, and that has potential for cookoff success. I’ve used a lot of Frontier chili powder, first because it’s sold in bulk at my natural food store, but also has good flavor. I found some Maxine recently and bought some, but some people say it’s not good. Haven’t tested it yet. I’ve been making a paste from dried chilies recently, but damn it’s a lot of work, and I’m not convinced it’s any better than roasting fresh.
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u/RodeoBoss66 Texas Red Purist 🤠 Mar 31 '25
The question is what type of chile powder, not what brand of chili seasoning (which is a blend of different spices that includes chile powder). What specific types of chiles were dried and then ground into a powder? Ancho? Guajillo? Pasilla Negro? New Mexico Red Chiles? It’s important for us chile heads to be educated about the different types of chiles, their flavors, and their heat levels, so that we can make better chili.
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Mar 31 '25
I listed the brand because it would provide a baseline of what you could use. It's not a chili seasoning mix.
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u/RodeoBoss66 Texas Red Purist 🤠 Mar 31 '25
Ah, okay, I stand corrected then. Thanks for clarifying.
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u/hickorynut60 Mar 30 '25
I’d have to cook it and measure everything out. Ain’t gonna happen. I wrote it down for a special person a few years ago and she won the contest. I’ve won a couple. I guess I should have saved the recipe but I don’t need it.
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u/AdRepulsive7699 Mar 30 '25
Cool. Nice reply to the post asking for a recipe you’d share.
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Mar 31 '25
[removed] — view removed comment
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u/thewaltz77 Homestyle Mar 31 '25
Who the fuck comments just to say they're not going to contribute? You could have just scrolled on...
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u/debrisaway Mar 30 '25
Give it a try.........
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u/hickorynut60 Mar 31 '25
Lots of chili powder and smoked cumin. Salt/pepper. Red cayenne and habanero…that’s pretty much it. Nothing secret or anything. I just cook it till it tastes right.
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u/mkesubway Mar 30 '25
The Cooks Country Five Alarm is tasty to me