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Chili Recipes Wanted

The leaves are changing. That means it's the start of chili time in Michigan. If you have a favorite recipe you're willing to share or favorite ingredient that you add, please either contact me or make a comment below. There's nothing more satisfying than a bowl of chili on a brisk fall day. WCCC Logo

I'm not a chili purist; I won't be competing in a local or the World Chili Cookoff in Omaha Nebraska October 5-7. (But, I do plan on having chili while fishing that weekend) My chili contains kidney beans (preferably dried and soaked). In fact, I once made a very tasty chili by substituting a can of purchased Sloppy Joe mix for some lost tomatoes.

My chili doesn't even have to contain meat. One of the best meatless versions I've had contained textured vegetable protein and plenty of garlic slices. I must admit, I was completely fooled.

My favorite Chili Recipe
I start with fresh spices from Rafal Spice Company in Detroit.
1 pound crumbled meat or meat substitute
5 pounds fresh tomatoes - peeled, seeded, and cut in cubes
1 large onion diced into half-inch pieces
2 jalapeños seeded and finely diced
7 oz can Chipotle Peppers in Adobo Sauce
One-half pound dried dark kidney beans (sorted)
2 stalks celery cut into quarter inch slices
4 oz grated cheddar or jack cheese
1/2 tsp cumin
Soak kidney beans in cold water overnight and drain (or place beans in cold water, bring to a boil and shut off heat. After one hour, drain and start recipe.)Brown meat or meat substitute in a heavy cast iron pan then drain of any grease and wipe pan of excess grease. From remaining ingredients, hold back one-fourth of the onion and all the cheese. Add all remaining ingredients to pan and simmer for approximately 2 hours until beans are tender. Serve topped with onion and cheese.

Makes approximately 4 bowls of chili.

Some websites with chili recipes

Famous Chili Recipes

Cooks Recipes

International Chili Society

Chili Cooks

Food Network

Chili Recipe Database 1000 recipes added 9/9/2007

International Vegetarian Union (IVU) added 9/9/2007

Additional websites and recipes are welcome.

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Posted by Gary Smith on 09/03/2007 12:34 PM

Comments (27)

detroit michigan, rafal spice, chili recipes, michigan home search, michigan real estate

Post is included in group: Pending New Name

27 Comments on Chili Recipes Wanted

SEP

2007

Gary, I love Chili! I had some White Chicken Chili the other day that was amazing! I will have to get it again so I can try and figure out what's in it. :) Sometimes I can figure it out.

Stephanie, That would be a great recipe to include.

SEP

2007

GARY- You are after my heart again! I LOVE chili! I will try to dig a recipe up for you! I'm also going to dig up a recipe for "O'Nasty Coney Sauce" - it's as close as I have been able to get to Lafayette Coney Island Sauce!

I caught a fish yesterday and told my son to take a picture of me so I could share it with Gary Smith!!! Here it is! Ma Bigelow's Big Catch Isn't that cute!

I've bookmarked this post to check in for recipes! Great idea!

Mary, Sadly that was the last fish in Houghton Lake after the Cormorants feasted.

(I think the bobber scared the rest away)

the bobber gave me away again,huh? Had a great time! The boat is in Fife Lake for a few weeks - it's a nice little inland lake!

Don't forget to clean the bilge and live wells!

Gary - great idea! Nothing like a bowl of chili on a fall Saturday afternoon while watching college football. My friend has made chili and includes italian sausage in it (chopped in small bite size pieces) it's really good.

Yes! Lots of sand in the outdrive -- think we worked it out yesterday - very shallow lake in spots! We haven't had it in the big lake in quite some time. I miss the big lake!

Mike, yes the rest of the season should be fun!

Mary, minus 100 points VHS and invasive species! Sand does the drive "good"

You got me there! VHS are those things we used to watch before DVD's! The sand was great as soon as we got it out of the drive! No more overheating!

Please, enlighten me!

I like to make mine with locally raised ground bison and organic ground turkey, turkey bacon, a couple of chopped red chilies, garlic, onion, black beans, kidney beans, and pinto beans, all organic. My wife and I belong to an organic food co-op. I put in some chili powder, a big can of stewed tomatoes and a small can of tomato paste. A dash of "W sauce" and some good BBQ sauce. I make enough for about a week. Mmmmm!

SEP

2007

Gary - Now you did it! The temperature dropped 10 degrees and I've been thinking about your blog, I guess! Power of suggestion! I don't have all the ingredients in the house but close enough! I'm making some cheater chilli!

SEP

2007

Mary, I'm not sure what it is about temperature drops that triggers that feeling for comfort food. I saw my first wooly bear caterpillar yesterday, might be a bad sign for this winter.

Gary, I suppose it won't be a "bad" winter for those who enjoy our winter activities like skiing, snowboarding and snowmobiling -- unless of course it's just down right cold and there is no snow! The chilli was good - extra special with the fresh 'maters in it!

Mary, I canned more than 15 quarts of tomatoes last week. A throwback from when 4 kids were home.

Gary, Each year I say I am going to get some things canned and it turns out it takes the back burner and doesn't get done. I had a great recipe for "8nappy juice" -- like a V8 juice but better! I sure miss having that around the house! I used to put up 52 quarts of snap beans also -- and then I knew I would have at least one a week until growing season came around! Oh for the good old days! One of these seasons I'll start again!

(cupu-assu ...is that kind of like a can of whoop ass?)

OCT

2007

Hi Gary - I have to confess, I love beans in my chili, too (and being a native Texan, I'm not supposed to admit that). I do have a great recipe (tweaked from 2 I have found) for white chicken chili. If only I could find my cookbooks:)

Mary, One of these days I'm gping to google these words

Ed, 86 degrees today, not too much need for chili.

I'm sure those cook books will turn up.

JAN

2008

Thanks for sharing, the recipe sounds good. If anyone comes up with the White Chicken Chili recipe, please share it.

Heather, That sounds interesting. My wife is on a real chicken kick lately. Something different would be nice.

JAN

2008

OK - so I cheated because I couldn't wait! This recipe from KarenCeliaFox dot com sounds I lot like a chicken chilli a coworker brought me several years back...it was scrumptious?

White Chicken Chili
(As cooked by Karen)

This is a recipe that's so good that I never bother to try any other white chicken chili recipes. This is the one. The end all, be all recipe. I got it off the web, and it's attributed to "The Kitchen for Exploring Foods." I have altered it slightly, I cook the chicken in spices, I add an extra onion, and they called for dried beans and I use canned. Also, I rarely actually do any measuring.

INGREDIENTS:

16 oz or so of canned white beans
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
3/4 c chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
1/2 teaspoon salt (I usually put in more)
1/2 teaspoon pepper (I put in more)
two 4-oz cans whole mild green chilies, drained and chopped
5 boneless, skinless chiken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 c grated Monterey Jack
1/2 c sour cream

INSTRUCTIONS:

1. Heat a large skillet (I like cast-iron) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw them in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it's white instead of pink).

2. Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

3. While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened.

4. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the oinoin and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream. May be served immediately -- though like all chilis this tastes awesome the next day.

5. Serve with the usual chili garnishes--cilantro, cheese, jalapenos, tomatoes, etc.

Gary and Heather - what do you say we all try it and report back! I personally will probably skip the cumen as it is not one of my favorite spices!

Mary, Thanks, that looks good (may need some more heat). Perfect for this weekend. 2 degrees at the house right now.

Hi Gary, I agree - I like my chili spicy! 2 degrees...brrr...probably a good light show! I don't know how cold it has gotten here...it was 10 when I went out a few hours ago.

Mary,

It was 9 degrees in Detroit at 9:30. I'm outside the heat island in one of three colder areas. Another reason to look at online resources before buying a home. ;-} You'd think all the lakes would make it warmer.

JAN

2008

Gary - confirming a good, thick recipe! Great with the real butter and 1/2 and 1/2. I notched mine up by increasing the spices and replaced 1 can of chilis with chopped jalepenos. Mmm...you would like, me thinks!

10 degrees at 4:20pm Brrr,..

This may be one of the most comlicated recipes but here it goes: - Pack 4 kids in to car and drive in to town - Unload 4 kids from car and dodge "parking lot traffic" - Find a cart that does not Pull/Squeak or Tip and load kids under 3 feet high in to cart - Find the Chili Section and select the perfect Can of Family Sized Chili - Inspect said can for dents and expiration date - Wait 20 minutes in line to check out while trying to stop the 4 kids from grabbing candy/gum - Dodge the parking lot traffic again and TRY to remember where you parked this time - Load children back in vehicle and drive all the way back home - Use caution - sing the ABC song or Twinkle Twinkle Little Star Frequently - Pack everyone back in to the home gently - Pull out Life Saving Crock Pot (Crock Pot seems to work best as it fills the home with "aroma") - Let Chili "stew" for around 2 hours - Top with Cheese (Onions or Sour Cream may be added for flavor as well) BUT SHOOT! You forgot to get the onions and sour cream at the store... and you're not going back now :-) - Serve and Enjoy! PREP TIME: Approximately 1 Hour COOK TIME: Approximately 2 Hours SERVING SIZE: 6-8 people