Your best chili recipe?

I am having a serious chili craving...





I like the kind where at least some of the meat is in chunks, not just ground, and I'm craving chili con carne, to be exact. No white chili/chicken/turkey stuff. Not vegetarian.





Fresh ingrediants are better than mixes, but if you've got a brand you really recomend, I'm not opposed to the idea.





Oh, and it needs to be hot. Like, melt the stiching right out of Levis hot. Biohazard hot.





But with good flavor profiles. ;)





Any ideas?Your best chili recipe?
Hot and Spicy Chili Recipe





If you like chili hot then try this spicy chili recipe!





Ingredients


鈥?12 oz tomato paste


鈥?16 oz tomato sauce


鈥?3 24oz cans red kidney beans (drained)


鈥?6 Tablespoons garlic powder


鈥?3 Tablespoons onion powder


鈥?2 Tablespoons ground cumin


鈥?2 Tablespoons parsley


鈥?2 Teaspoons oregano


鈥?1/2 Teaspoon salt


鈥?1/2 Teaspoon ground black pepper


鈥?1 Tablespoon chipotle powder


鈥?1 Teaspoon habenero chile powder


鈥?1 medium onion, chopped


鈥?4 whole red habeneros (deveined, deseeded and chopped)


鈥?6 jalepenos (deveined, deseeded and chopped)


鈥?2 New Mexican chiles (deveined, deseeded and chopped)


鈥?1/2 pound elbow macaroni


鈥?1 pound steak of choice


鈥?1 pound ground beef


鈥?1 pound ground pork


鈥?6 oz beer (1/2 can)











Directions





Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta. while this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese and chopped onions.Your best chili recipe?
Ideas:





From what you describe, go get a big boneless chuck roast and put pieces of it in your food processor with the chopping blade. Chop the beef until it has the texture you like.





Brown that, with veggies: 1 onion and 1 green pepper. When beef is browned, turn off heat and add 1-2 finely chopped jalapeno, serrano, or (hottest) habanero peppers and a couple of smashed cloves of garlic. Then invert into a colander and let drain for a few minutes to eliminate needless fat and moisture.





Return to pot. Add 1 large can tomato puree, diced tomato, or crushed tomato. Stir. If too thin, add 1 can tomato paste (use the cheapest you can find--check the cans--I don't like the tomato products that have spices already added to them).





Add pre-cooked red kidney beans if desired.





Now, the secret to hotting it up to your taste is to broaden the sources of heat. You already have some fresh hot peppers in there; now add the following, using more of the seasonings listed first: hot chili powder, black pepper, curry powder, cayenne pepper, hot sauce (more or less depending on if it's tabasco or Jamaican Hell Fire). A middling amount of tarragon could put a nice facet on it.





Go moderately with the seasonings at first and add more to taste. The goal is to have a heat that doesn't scorch just one part of your tongue, but one that burns evenly from lip to tummy. Your hot peppers, for example, tend to bite the front of the mouth, the black pepper does more to the mid- and back of the mouth.





Add enough salt to cut away the sweet taste of the tomatos.





Have a nice sweat!
Easy Chili:





20 min


4 bowls





1 lb ground beef


1 package beef bouillon


1/4 cup chopped onions


1/4 cup chopped green peppers


3 tablespoons chili powder


1 (8 ounce) can tomato sauce


1 can stewed tomatoes


1 can chili beans


4-6 drops Tabasco sauce


shredded cheddar cheese (optional)


sour cream (optional)


saltine crackers





1. Spray 2qt sauce pot.


2. Brown 1 lb ground beef.


3. Stir in 1 pkt beef bullion a handfull of choped onions, a small handful of onions, a small handful of chopped green peppers, 3 tablespoons chili powder, 1 can tomato sauce, 1 can stewed tomatoes, and 1 can chili beans Add 4-6 drops tabasco sauce.


4. Simmer about 20 minutes.


5. Top with shredded cheddar and sour cream.


6. Serve with saltine type crackers.


7. Easy but not for the faint of heart.
Cincinnati Chili II


INGREDIENTS





* 1 pound ground beef


* 1 cup chopped green bell pepper


* 1/2 cup chopped onion


* 3 tablespoons chili powder


* 2 cloves garlic, minced


* 2 (10.75 ounce) cans condensed tomato soup


* 1 (15 ounce) can kidney beans


* 1 tablespoon distilled white vinegar


* 1/4 teaspoon ground cinnamon


* 1/4 cup shredded Cheddar cheese





DIRECTIONS





1. In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture.


2. Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.


3. Serve with sprinkled cheese on top.