Chili Cook-off: Chili Ideas/Recipes!

I am making chili right now in the slow cooker. This is my recipe, its basic.

1 lb lean ground beef
2 cans crushed tomatoes
1 can red kidney beans
1 can white kidney beans
1 green pepper
2 small onions or 1 large onion
1.5 tbsp chili powder
.5 tbsp cumin
.5 tbsp garlic powder (or some fresh garlic, I didn't buy any so I had to use powder)
splash of hot sauce

I don't normally put hot sauce, but my mom brought my husband back some from Mexico and I thought I'd throw some in.

Here is my recipe. No measurements, it's all done to taste really.

2 lbs lean ground beef
1 large onion
1 large green pepper, seeded
1 large can diced tomatoes (including juice)
1 regular size can tomato sauce
1 small can of tomato paste
1 can white kidney beans (including juice)
1 can black beans (including juice)
1 can red kidney beans (including juice)
1 or 2 cans of mushroom pieces (including juice)
1 cup of ketchup
2 Tbs Worchestershire sauce (approximately)
1 clove garlic, mince
salt to taste
pepper to taste
chili powder to taste (lots and lots)
optional: pinch of curry

Step 1:
Brown ground beef in a frying. To help prevent clumping add about 1/8 of cup of water. Boil off most of the liquid before adding the mix to the slow cooker.

Step 2:
Brown the tomato paste. Put it into a clean dry non stick frying pan. Spread it around and let it brown a little. Add a little water to lift the browned bits of the bottom. Spread it around again and let it brown. Add more water, let it brown etc etc. Repeat until you get a nice deep brown (NOT BURNED) colour.

Step 3:
Run the onion and green pepper through the food processor so it's very finely minced. The onion and green pepper will melt into the sauce. You will get the flavour, but not all of the chunks you would if you just chopped them.

Step 4:
Add the tomato paste and everything else to the slow cooker. Cook on low for several hours.

At the end of the cooking you can add some whole kernel corn if you want.

The only chunks you will have in this chili is the meat and the beans and the mushrooms.

You can also add a bit of liquid smoke. However, don't over do it because it can make the chili taste burned.

My brother likes to add a pinch of cinammon to his chili. But I find that tastes really gross! lol

As with all chili, it tastes better the next day.

My Chili recipe

1lb to 1.5lb ground beef
2 large cans petite diced tomatoes, drained
2 large cans pinto beans, drained
1 small chopped yellow onion
4-5 cloves garlic, chopped, more or less to taste
4- 5 tbs chili powder (or to taste)
2-3 tsp ground cumin (or to taste)
2-3 tsp red pepper flakes (or to taste)

brown ground beef in skillet until done and drain

mix everything in a crock pot and put cook on high for at least 4 hrs

We serve this over rice with cheese on top. Sometimes with a side of garlic toast.

Sometimes I replace the red pepper flakes with 2 chopped de-seeded jalepenos

I don't have a real recipe but for my TX chili all I use is...

Chili meat
several different types of chili powders and pods
roasted ground cumin
garlic (fresh or pre-crushed)
onion powder (or if you prefer fresh onions)
jalapeno powder
salt and pepper
dried masa to thicken it up

This is a REALLY spicy chili but good

Ground beef or diced beef (no larger than 1" cubes)
Canned tomatoes in a suitable amount
Tomato paste
Tomato sauce
Finely chopped onion or onion powder
Chopped celery
Chopped green peppers
Canned mushrooms
Dried chili peppers, one per pound of beef, more or less according to taste
Finely minced fresh garlic or garlic powder
Seasoned salt
Chili powder
Cayenne pepper
Red kidney beans, rinsed one large can per two pounds of meat
Pinch of both nutmeg and allspice
Molasses (about a tablespoon per pound of meat)
Dried mustard powder

Brown the meat in small batches and place into a suitably sized heavy pot.A Fry the onions and garlic and add to the pot. Deglaze the frying pan with the mushroom liquid and add that. Add the tinned tomatoes and bring to a simmer and once simmering, stir in the tomato paste, tomato sauce and molasses.
Chop the remaining vegetables and add those to the simmering pot. Add the kidney beans, minced dried chili peppers (wear gloves when mincing these, and if you don't like too much heat, remove the seeds). and all the powdered spices.
Simmer for 3ish hours then add the tinned mushrooms and left over liquid, and add water or diluted tomato soup if the mixture is too thck. Check the seasoning, add salt and extra heat if needed. Continue cooking until the mushrooms are tender.

No recipe from me, cause I just throw everything together.

I'm glad to see this thread, tho; I was thinking of asking for chili-making tips, myself, especially recipes that use chunks of beef instead of hamburger.

I have no recipe either, I cook experimentally, always.

I will say though, I'm actually very surprised at seeing all the canned bean use.
I have never used anything but dry beans for chili.

I cannot stand kidney beans myself, so I either use a combination of dry pintos and dry navy beans, or I use a 3 to 5 bean mixture (I buy the mixed bean, bean soup mixes, and save the seasonings for other stuff).

I don't really use a recipe for chili either. I just kind of go by what's in the pantry. I make chili with meat and I also make vegetarian chili. I do have a recipe that I use for the vegetarian chili.
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Vegetarian Chili

1/3 cup olive oil
2 cups finely chopped onions
3/4 cup chopped celery
1 cup chopped green pepper
1 cup chopped carrots
1 tablespoon minced garlic
2 cups chopped mushrooms
1/4 teaspoon red pepper flakes
1 tablespoon ground cumin
3/4 teaspoon dried basil
2 tablespoons chili powder
3/4 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon pepper
2 cups tomato juice
3/4 cup bulgur wheat
2 cups chopped tomatoes
2 cups undrained kidney beans (20-ounce can)
1/2 teaspoon Tabasco
2 tablespoons lemon juice
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup dry red or white wine
2 tablespoons chopped canned green chilies, or to taste

Have all the ingredients ready. Heat olive oil in a large skillet. Over high heat, add the onions, celery, green peppers, carrots, garlic, mushrooms, spices, salt and pepper. Cook, stirring, for 1-2 minutes. Add remaining ingredients. Bring to a boil, stirring. Reduce heat and simmer for 20 minutes, uncovered. If it gets too thick, the chili can be thinned with additional tomato juice.

Note: I use a Dutch oven and don't add any salt at all. You might want to go easy on the spices, if you don't like a spicy chili. Taste as you go. I've used both red and white wine in this and both are fine. It really is a good chili.

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I've never used beef chunks in my chili, but I do have recipes that require chunks of beef chuck instead of ground beef. I also have recipes for chicken chili. If anybody is interested in any of those recipes, let me know. But I've not tried them, so can't vouch for what they're like.

I always open cans of beans, too, rinsed and drained well. I've never tried it with dried beans. (But now I'm curious!)