I posted two recipes here on DC recently. But I'll cut and paste them here for you. One is hot, just in case you like hot. The other is mild. I call them "Better, and Best". If you like your chili hot, then the hot recipe is best. If you like your chili mild, then the mild chili is best. Why, you ask, is the other one called better? Because in my home town, it's better than the rest.
Just kidding. It is good chili though, no matter which one you choose to use. Lots of flavor.
[FONT="]Chief’s’ Really Good Chili For Ordinary Mortals[/FONT][FONT="][/FONT]
[FONT="]This is a great chili Recipe, full of flavor, with almost no chili fire.
This chili is possible the best chili I've ever made. This isn't "screaming, blow your taste buds off" chili. Anyone who enjoys a good bowl of red will be able to tickle their taste buds with this bowl of goodness. Enjoy.
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[FONT="]Ingredients:
2 Poblano Peppers
2 Anaheim Chilies
2 Jalapeno Chilies
2 orange bell peppers
2 green bell peppers
1/4 cup chili powder
3 tbs. ground cumin
3 tbs. ground coriander
3 tbs. smoked paprika
2 15 oz. cans pinto beans
2 15 oz. cans black beans
2 15 oz. cans kidney beans
1 number 10 can pinto beans
4 yellow onions, chopped
1/2 gallon quartered, canned tomatoes
3 lbs. coarse grind beef
2 lbs. Cudaghi sausage, removed from the casing.
Combine the meats together, and mix in the spices. Brown in a very large pan (this is going to make 3 gallons of chili), over medium-high heat. While the meat is browning, chop all of the peppers. Add the peppers and onions to the meat and cook for 10 minutes. Add the remaining ingredients. Bring to a boil, stirring every few minutes to prevent scorching the chili. Turn heat to simmer and let cook for thirty minutes. Add water to thin to desired consistency.
As with my hot chili, Texans would still argue that this isn't real chili. All I can say is that it's as good as the hot chili, but as the title suggests, more for ordinary mortals. You don't need Superman's tongue to eat this one. The only warning I give with this recipe; make lots, 'cause everyone is gonna want more.
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[FONT="]Chili-Head Chili 2013 – HOT![/FONT][FONT="][/FONT]
[FONT="]This is a great chili Recipe, full of flavor, with enough fire to burn ice.
This chili is possible the best chili I've ever made. This isn't
screaming, blow your taste buds off chili. But it’s hot enough to make the teardrops dance in the corner of your eyes. Best of all, it’s just mild enough to let you taste all of many flavor layers packed into this scrumptious chili. Enjoy.
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[FONT="]Ingredients:[/FONT]
6 Buhk Jalokea Peppers (ghost peppers), minced
6 Naga-Viper Peppers, minced
9 oz. Tabasco Chipotle Pepper Sauce
6 oz. Tabasco Habenaro Pepper Sauce
1 4 oz can chipotle peppers, minced
2 Poblano Peppers
2 Anaheim Chilies
2 Jalapeno Chilies
2 orange bell peppers
2 green bell peppers
1/4 cup chili powder
[FONT="]1 tbs. Cayenne Pepper
3 tbs. ground cumin
3 tbs. ground coriander
3 tbs. smoked paprika
2 15 oz. cans pinto beans
2 15 oz. cans black beans
2 15 oz. cans kidney beans
1 number 10 can pinto beans
4 yellow onions, chopped
1/2 gallon quartered, canned tomatoes
3 lbs. coarse grind beef
2 lbs. Cudaghi sausage, removed from the casing.
Combine the meats together, and mix in the spices. Brown in a very large pan (this is going to make 3 gallons of chili), over medium-high heat. While the meat is browning, chop all of the peppers. Add the peppers and onions to the meat and cook for 10 minutes. Add the remaining ingredients. Bring to a boil, stirring every few minutes to prevent scorching the chili. Turn heat to simmer and let cook for thirty minutes. Add water to thin to desired consistency.
Beware! Do not sneeze and let this chili go up your nose. Do not accidentally let it go down the wrong hole. You will not like either of those conditions.
Seeeeeeya; Chief Longwind of the North
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