Chili

Even though it's hot as blazes outside, I am making a new chili recipe today. I made a different recipe yesterday for chili cook-off at the Fall Festival. (Didn't win..but did win first place in pie baking contest..) Anyhoo, this got me thinking......do you have a favorite chili recipe?

I just saw a grayt recipe for a white bean chili..will go and look for it! Congrats on the pie contest!! What did you bake? I am cooking chicken veggie soup today!! It must be that time of year.;-)

I just saw a grayt recipe for a white bean chili..will go and look for it! Congrats on the pie contest!! What did you bake? I am cooking chicken veggie soup today!! It must be that time of year.;-)

Thanks. It was a "Mystery Pecan Pie". It had a cream cheese layer that "mysteriously" rose to the top. Pretty darn good. Never made it before..just pulled it off the internet. :roll: Can't wait for the white bean chili recipe!!!

Paul Prudhomme’s Mandeville Mardi Gras Chili

This is my signature chili. I always make this for drop-ins on Halloween, on Christmas Eve, and for tailgating. Warning: it takes two hours of prep time.

4 tablespoons chili powder
3 tablespoons ground cumin
1 tablespoon cayenne pepper (try half this then add more according to your preference)
2 tablespoons salt
2 tablespoons paprika
1 tablespoon dried oregano leaves
1 tablespoon dried mustard
2 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon ground nutmeg
1 teaspoon dried thyme leaves
1/2 cup margarine
8 cups chopped onion
8 cups chopped green pepper
3 pounds ground pork
2 pounds ground beef
7 tablespoons minced garlic
3 cups chopped celery
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
4 cups beef stock
1/2 cup light molasses
2 (4 ounces each) cans of chopped green chilies
4 cans dark red kidney beans (not called for in Prudhomme's recipe, but we like beans in our chili)

Mix first 11 ingredients in a small bowl and set aside. In a 12-quart heavy saucepan, melt margarine over high heat. Add 3 cups onion and 2 cups bell pepper, and cook 5 minutes. Stir in 3 tablespoons of the seasoning mix, and cook until vegetables are soft and brown (about 11 minutes). Transfer vegetable mixture to another container. Cook meat and 3 tablespoons of the seasoning mix over high heat until meat is brown (about 14 minutes). Add reserved vegetables to the meat. Add garlic and the remainder of the seasoning, onions, celery, green pepper, and cook 7 minutes. Add tomatoes, tomato puree, and beef stock, and cook covered for about two hours. Add kidney beans, molasses and green chilies and cook for about 15 more minutes. Makes 5 1/2 quarts.

Grayt minds must think alike!I just made a pot of chili today....nothing special, but I enjoyed it. I saw the recipe for your pie and it sounded so good. I am making a pot of Feista Chowder for this week. It is supposed to be chilly here (Is there a chivering smilie???), so I am getting prepared.

Power of suggestion! I am going to make chili too!
My chili recipe has chocolate and beer in it. The best chili I have ever had! It came from a DJ in Detroit.

I made chili for Halloween, took it to the Georgia Tech tailgate the next night, and we had some yesterday while watching football. We have frozen the rest for later use since we need Beano (if you get my drift ... actually you probably don't want to get my drift ).

BR

Hey Supermom, what kind of chocolate do you use? That sounds really good. Other than that is it a pretty standard recipe? Beer is always a must ingredient in my chili too. Got to got to have it. Have ya'll ever tried putting a spoon of cottage cheese in your bowl? It is also the bomb. ;-) Try it sometime.

Paul Prudhomme?s Mandeville Mardi Gras Chili

This is my signature chili. I always make this for drop-ins on Halloween, on Christmas Eve, and for tailgating. Warning: it takes two hours of prep time.

4 tablespoons chili powder
3 tablespoons ground cumin
1 tablespoon cayenne pepper (try half this then add more according to your preference)
2 tablespoons salt
2 tablespoons paprika
1 tablespoon dried oregano leaves
1 tablespoon dried mustard
2 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon ground nutmeg
1 teaspoon dried thyme leaves
1/2 cup margarine
8 cups chopped onion
8 cups chopped green pepper
3 pounds ground pork
2 pounds ground beef
7 tablespoons minced garlic
3 cups chopped celery
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
4 cups beef stock
1/2 cup light molasses
2 (4 ounces each) cans of chopped green chilies
4 cans dark red kidney beans (not called for in Prudhomme's recipe, but we like beans in our chili)

Mix first 11 ingredients in a small bowl and set aside. In a 12-quart heavy saucepan, melt margarine over high heat. Add 3 cups onion and 2 cups bell pepper, and cook 5 minutes. Stir in 3 tablespoons of the seasoning mix, and cook until vegetables are soft and brown (about 11 minutes). Transfer vegetable mixture to another container. Cook meat and 3 tablespoons of the seasoning mix over high heat until meat is brown (about 14 minutes). Add reserved vegetables to the meat. Add garlic and the remainder of the seasoning, onions, celery, green pepper, and cook 7 minutes. Add tomatoes, tomato puree, and beef stock, and cook covered for about two hours. Add kidney beans, molasses and green chilies and cook for about 15 more minutes. Makes 5 1/2 quarts.

Holy Dear God, BR!!! Bet it's good, though!

My pitiful recipe:
1 lb ground beef
1 lb ground turkey (you know, for weight control)
several cans diced tomatoes, one can tomato sauce
1 can red beans
2 cans black beans (good for you)
1 palmful of salt (sound like Rachael Ray now)
Most important: 1 package of Chili-O (and a can opener)

Brown meats and drain. RINSE THE BEANS. I am not sure how much this helps, but in my family, we need all the help we can get.

Put all in 6-qt crockpot. Shouldn't need to add much water, as it will cook down. High about an hour, then switch to low and have a grayt day. Matter-of-fact, there's a potful in the kitchen right now.

I'll have to get creative and try BR's recipe. I just got tired of never getting the chili powder and cumin quite right.

Luv all the recipes!!

BR--It does sound wonderful. I'll try it this winter.
IWIWT & Supermom--It's just chili time--regardless of the weather, huh?
Kristi-Beer is a must for many occasions..

Most important: 1 package of Chili-O (and a can opener)


glad i'm not the only one.

It was funny timing when I saw this thread a couple of weeks ago as we were in a local community chili cookoff and I didn't know what I was going to make. Well in comes BR's Prudhomme recipe... Long story short, yesterday we doubled the recipe and added a LOT more Louisiana spices (our favorite is "slap yo momma" from Ville Platte ), and won the competition over about 15 other competitors. We were a longshot due to the local Fire station and a fine dining restaurant but we pulled it off.

So, THANK YOU for sharing BR!!!

It was funny timing when I saw this thread a couple of weeks ago as we were in a local community chili cookoff and I didn't know what I was going to make. Well in comes BR's Prudhomme recipe... Long story short, yesterday we doubled the recipe and added a LOT more Louisiana spices (our favorite is "slap yo momma" from Ville Platte ), and won the competition over about 15 other competitors. We were a longshot due to the local Fire station and a fine dining restaurant but we pulled it off.

So, THANK YOU for sharing BR!!!

The power of SoWal!! Good job BSO2!!!!

Most important: 1 package of Chili-O (and a can opener)


glad i'm not the only one.

me either!!!:roll:

Luv all the recipes!!

BR--It does sound wonderful. I'll try it this winter.
IWIWT & Supermom--It's just chili time--regardless of the weather, huh?
Kristi-Beer is a must for many occasions..

OH! YES they all sound great!!!
Supermom please post details of the chocolate addition. Very interesting!
Also like the idea of nutmeg in BR's recipe.

I always use beer, chopped smoked sausage (in addition to ground beef) and refried beans (because many members of my family don't like the texture of bean SKINS.

I love chili ... once or twice during the summer I have to turn the AC down real cold & just make a pot!

It was funny timing when I saw this thread a couple of weeks ago as we were in a local community chili cookoff and I didn't know what I was going to make. Well in comes BR's Prudhomme recipe... Long story short, yesterday we doubled the recipe and added a LOT more Louisiana spices (our favorite is "slap yo momma" from Ville Platte ), and won the competition over about 15 other competitors. We were a longshot due to the local Fire station and a fine dining restaurant but we pulled it off.

So, THANK YOU for sharing BR!!!

Congrats! Awesome that you won!

Yes, I have cut back on the spices as compared to Prudhomme's original recipe, especially the cayenne. I used to make it so spicy that it hurt to eat it. Now my stomach just won't tolerate it. I'll have to try the "slap yo momma" and take some extra antacid.

All these recipes sound good! Congrats BeachSiO2!!! BR's chili sounds wonderful! Must try it!
I have a recipe for White Chicken Chili that I love!
I love all chili...one of the best comfort foods in the WORLD!!!!!

I wanna try this one!

Holy resurrection, Batman!! Which one?

Holy resurrection, Batman!! Which one?

oops.

BR's Paul P. chili recipe looks wonderful. (see above)

This is definitely a great day for Chili! Who is making a big ol' pot today?

This is definitely a great day for Chili! Who is making a big ol' pot today?

No chili for us this weekend. It was Sauce Piquant. Tasso and Shrimp. I just finished a big ole plate of it.

No chili for us this weekend. It was Sauce Piquant. Tasso and Shrimp. I just finished a big ole plate of it.

Why, I don't think I've ever had that, DD. Sounds yummy, though. I'm hungry.

Why, I don't think I've ever had that, DD. Sounds yummy, though. I'm hungry.

I'll send you the recipe.

Paul Prudhomme?s Mandeville Mardi Gras Chili

This is my signature chili. I always make this for drop-ins on Halloween, on Christmas Eve, and for tailgating. Warning: it takes two hours of prep time.

4 tablespoons chili powder
3 tablespoons ground cumin
1 tablespoon cayenne pepper (try half this then add more according to your preference)
2 tablespoons salt
2 tablespoons paprika
1 tablespoon dried oregano leaves
1 tablespoon dried mustard
2 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon ground nutmeg
1 teaspoon dried thyme leaves
1/2 cup margarine
8 cups chopped onion
8 cups chopped green pepper
3 pounds ground pork
2 pounds ground beef
7 tablespoons minced garlic
3 cups chopped celery
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
4 cups beef stock
1/2 cup light molasses
2 (4 ounces each) cans of chopped green chilies
4 cans dark red kidney beans (not called for in Prudhomme's recipe, but we like beans in our chili)

Mix first 11 ingredients in a small bowl and set aside. In a 12-quart heavy saucepan, melt margarine over high heat. Add 3 cups onion and 2 cups bell pepper, and cook 5 minutes. Stir in 3 tablespoons of the seasoning mix, and cook until vegetables are soft and brown (about 11 minutes). Transfer vegetable mixture to another container. Cook meat and 3 tablespoons of the seasoning mix over high heat until meat is brown (about 14 minutes). Add reserved vegetables to the meat. Add garlic and the remainder of the seasoning, onions, celery, green pepper, and cook 7 minutes. Add tomatoes, tomato puree, and beef stock, and cook covered for about two hours. Add kidney beans, molasses and green chilies and cook for about 15 more minutes. Makes 5 1/2 quarts.

Had to bump BR's recipe. We are pulling it out for the 3rd annual competition. With a few additions, it got us a 1st place and a 2nd place (one vote difference and they cheated ;-)). We are shooting to bring home another win!

Had to bump BR's recipe. We are pulling it out for the 3rd annual competition. With a few additions, it got us a 1st place and a 2nd place (one vote difference and they cheated ;-)). We are shooting to bring home another win!

Good Luck!!!