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Greg’s Chili Con Carne Recipe


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#1 Garibaldi

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Posted 28 December 2008 - 06:43 PM

This recipe has been a big hit with anyone who has tried it.




Greg's Chili Con Carne Recipe



Ingredients:


2 lbs ground beef
1 lbs hot Italian sausage
1 medium onion chopped
2 medium green bell peppers chopped
4 cloves garlic minced
4 tablespoons chili powder
1 tablespoon Essence of Emeril
1/2-teaspoon salt
2 teaspoons ground cumin
1/4-teaspoon cayenne
1 (15 ounce) can diced tomatoes
1 6oz can tomato paste
1-teaspoon sugar
1 beer ( I used Budweiser Select)
1 tablespoon dried oregano
4 grinds of black pepper
1 tablespoon smoked paprika
1 can dark kidney beans with juice
1 can black beans with juice
1 15oz can tomato sauce
2 tablespoons Olive oil
1 cup shredded cheese, for topping



Directions
:



Brown the ground beef stirring to break up the pieces, drain and set aside. Same for the sausage if not in a casing. If in a casing remove the sausage from the casing by slicing the link long ways and peel off the casing. Once browned drain grease and set aside. Add the olive oil, onion, bell pepper, garlic, salt, black pepper and cook, stirring, until soft. Now add the beer, tomato paste, sugar, cumin, chili powder, essence, smoked paprika, cayenne, dried oregano, ground beef, kidney beans, black beans, and sausage to the pot. Stir well and bring to bubbling. Lower the heat to low and simmer, covered, for 1 to 2 hours, stirring occasionally.
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#2 OMG_Bill

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Posted 28 December 2008 - 07:23 PM

There are no beans in chili! :shock:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#3 Joe Legate

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Posted 28 December 2008 - 07:25 PM

I'm concerned about the "used Budweiser." How shall we use it? I thought it tasted used before they put it in the bottle.

#4 OMG_Bill

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Posted 28 December 2008 - 07:29 PM

Used for deglazing the pan from browning the beef. Silly!

You have to get rid of it someway. *smile*

Cheers!
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#5 Absomphe

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Posted 28 December 2008 - 07:49 PM

The alleged American Ale makes a decent simmer for brats in a slow cooker.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#6 techdiver

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Posted 09 October 2009 - 07:46 AM

OK, so I found a chili thread and here's my recipe that I've finally uncovered after a lengthy search.

Harry's TNT Chili: 3 lbs. Chuck roast cut into ½ inch cubes. 1 lg. Onion chopped, 4 Garlic cloves, minced, 1 Green bell pepper seeded stemmed and coarsely chopped, ¼ cup oil, 2 bottles beer, 1 can tomatoes 14 ½ oz., 6 tbsp. chile powder, 1 tbsp. ground cumin, 1 tbsp. Hungarian paprika, 1 tsp. Mexican oregano, 1 tsp. Cayenne pepper, 1 tsp. French Grey Sea Salt. Cook the onion and garlic in the oil until the onion is translucent. Add the meat and cook, stirring occasionaly, until the meat is browned. Stir in the beer, tomatoes, chile powder, cumin, paprika, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered, stirring occasionaly, for 2 ½ hours. Stir in the green pepper and simmer uncovered for ½ hour longer. Cooking time may be adjusted along the way by either adding liquid or extending cooking time to reach desired consistency.



#7 OMG_Bill

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Posted 09 October 2009 - 08:02 AM

That looks like it would be some good eatin'. I like the slow simmering for two or three hours.

I told asked precious to get the slow cooker out of the garage yesterday. 'Tis the season for sure.

Cheers!
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#8 seeker of truth

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Posted 09 October 2009 - 09:26 AM

My wife & I love our Crock Pot slow cooker. I've even used beer as an ingredient. Abs, not that I care for crap on tap but I believe Budweiser is an alleged American Lager. Just sayin'.
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#9 buddhasynth

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Posted 09 October 2009 - 10:13 AM

2 days late for me, but there will be a next time soon enough...! :laugh: :thumbup:
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#10 Gypsy

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Posted 09 October 2009 - 11:30 AM

oooooo....I despise beans. I'm keeping this recipe! ;)

When I was little, my mom would take a couple servings out of the pot for me before adding the yukky beans. hehe

(yep, I'm still a little girl in some ways)

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#11 Absomphe

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Posted 09 October 2009 - 11:41 AM

Abs, not that I care for crap on tap but I believe Budweiser is an alleged American Lager. Just sayin'.


Well, duh, but...

I meant their alleged American Ale.

I wouldn't even cook (or unclog my sink drain) with their alleged American lager.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#12 Ron

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Posted 09 October 2009 - 12:15 PM

I started on my chili last night at 2am, and it finished cooking around 6 this morning. Just warmed some up to eat. Friggin' fantastic.
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#13 baubel

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Posted 09 October 2009 - 12:36 PM

1 tablespoon Essence of Emeril




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#14 Absomphe

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Posted 09 October 2009 - 12:55 PM

Now there's a guy who always knew how to Absomphesize! :paperbag3:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#15 techdiver

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Posted 09 October 2009 - 02:46 PM

I've been searching for a recipe I haven't had the nerve to try yet. It's unusual in that it contains anise, fennel, and coriander. Anyone willing to try A Red Chili Nightmare let me know how it turns out.

#16 baubel

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Posted 09 October 2009 - 03:59 PM

There's a little bit of redundancy in there.


Can't go wrong with Chocolate Milk. That makes all chili kickass.




Now there's a guy who always knew how to Absomphesize! :paperbag3:



Pre-louched as well.





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#17 Absomphe

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Posted 09 October 2009 - 08:31 PM

Never been much of a blanche fan, though.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#18 baubel

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Posted 09 October 2009 - 08:33 PM

Most are better than some of the rouges out there.

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#19 Absomphe

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Posted 09 October 2009 - 08:47 PM

...™.


Unless you're actually talkin' 'bout absinthe, in which case, I agree. :devil:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#20 Bob Tessier

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Posted 10 October 2009 - 03:15 AM

I started on my chili last night at 2am, and it finished cooking around 6 this morning. Just warmed some up to eat. Friggin' fantastic.


Care to share your recipe, or at least the highlights?
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#21 Ron

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Posted 10 October 2009 - 11:57 AM

Chile and meat. :devil:


Really though, 3 lbs of chuck, cut into small pieces, 4oz of bulk pork sausage, about 4 tbsp of New Mexico chili powder, 4 tbsp California chili powder, 2 tbsp ancho chili powder, 2 tbsp chipotle powder, 2 tbsp cumin, 1 tbsp oregano, cayenne to taste, salt to taste, tabasco to taste (I used chipotle). Also, about 3 tbsp diced green chiles, 3 tbsp minced garlic, 1 medium onion chopped fine. Can of beef broth, and can of chicken broth. I'm pretty sure that's all I used.

It's pretty easy, mix all the dry chili and cumin together in a small mixing bowl. Pour the two cans of broth into your big chili pot and turn on the fire, about medium high heat. Brown the meat in a large pan and add in a little of your spice mix, and don't overcook it (it's going to stew for 4+ hours afterwards). Put about 1/3 of the spice mix into the broth, which should be good and hot by then, and then the oregano. Give it a little stir and drop in all the meat. Turn the heat down to low, cover and simmer. Using your drained meat pan, put a splash of olive oil and sautee the onion and garlic until the onion is slightly translucent. In the pot, put in some of the diced green chile and half of the garlic and onion.

Two hours later, drop in another 1/3 of the spice mix, the other half of the garlic and onion, and the rest of the diced green chile. All you should have left is the last 1/3 of the spice mix. Stew the chili for another 1.5 or 2 hours and finally drop in the last of the spice mix. Stew for at least another half hour.

Constantly stir throughout and add a little salt here and there, and a little tabasco at the end.

If you can find fresh ancho or chipotle chile peppers, use a couple of each and cut down a little on the dried spice. Make sure you get rid of the seeds. They will add a little more texture and a bit of freshness. Use them in the same way as the diced green chile.

And there it be. No fillers, no beans, no tomato, etc. Just stewed chile and meat. Obviously, chili is based on your tongue, so add or eliminate wherever you want. But try it first like that and see if it works for you. I'm having another bowl right this minute, on top of some basmati rice I just cooked up.
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#22 Bob Tessier

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Posted 10 October 2009 - 01:58 PM

Thanks very much, Ron, it looks fantastic. I always feel honored when someone shares a recipe, and I will try it exactly as it is written.

Good eating! :)
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#23 techdiver

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Posted 21 January 2010 - 04:01 PM

Made another batch of chili today: Murray's Girlfriend's Cincinnati Chili

Ingredients:
2 tablespoons butter
2 pounds beef -- hamburger grind
6 bay leaves
1 onion -- large, finely
-- chopped
6 garlic cloves -- med, fine chop
1 teaspoon cinnamon
2 teaspoons allspice
4 teaspoons vinegar
1 teaspoon red pepper -- dried whole or
1 teaspoon chile caribe
1 1/2 teaspoons salt
2 tablespoons red chile -- ground, hot-mild
1 teaspoon cumin -- ground
1/2 teaspoon oregano -- dried, pref. Mexican
1 can tomato paste -- (6oz ea)
6 cups water
1 can kidney beans -- (16 oz ea)
1/2 pound vermicelli -- cooked
1/2 cup cheddar cheese -- grated
1 onion -- small, finely -- chopped
Directions 1. Heat the butter in a large heavy skillet over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

2. Stir in the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.

3. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving.

4. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls.~

#24 kaseijin

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Posted 21 January 2010 - 05:11 PM

Here's one of my faves, heavily inspired by a friend's recipe from way back, though modified to suit my tastes. It's quite good, hotter than the flames of Hell itself, and easy to make. Put some hair on your nethers and try it.

Global Thermonuclear Chili
(or, "Shall we play a game?")

  • 2 lb beef, chili grind (a little over is fine - I've gone up to 3)
  • 2 Tbsp lard
  • 6 jalapeno chilies, chopped - seeds and ribs left in
  • 4 serrano chilies, chopped - seeds and ribs left in
  • 2 habanero chilies, chopped - seeds and ribs left in
  • 2 cans fire roasted tomatoes
  • 2 cans tomato sauce
  • 1 medium white onion, chopped
  • 3-5 cloves fresh garlic, minced
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp salt (adding more as needed, to taste)
  • 2 tsp ground chipotle powder
  • 1 tsp espresso ground coffee
  • 1/2 bar baker's bittersweet or dark chocolate
  • 1 22oz. Rogue 'Dead Guy' ale
  • (very optional) 2 cans pinto beans, rinsed and drained.
Directions:

In a large stock pot, break up the ground meats and the lard, and heat until the meat just starts to sorta gray up on the outside. Add in your onion and your chopped chilies. Continue cooking until the meat is nicely browned.

Once the meat is browned, add your beer. This will foam a bit. Stir it up and wait for the foaming to subside. Once the foam is gone, add your canned tomatoes and tomato sauce and bring back up to a simmer.

At this point add all of your dry spices and your chocolate. If you're one of those yankees that mistakenly thinks beans belong in chili, this is where you'll add your beans too.

Bring that to a nice simmer, and let it simmer uncovered for about 3 hours. Stir it occasionally.

Once finished, adjust for salt content. Proceed to melt faces like in "Raiders of the Lost Ark".

Edited by kaseijin, 21 January 2010 - 05:13 PM.


#25 peridot

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Posted 22 January 2010 - 10:28 PM

Holy moly. That recipe looks ridiculously fantastic. I wonder if I can use Morningstar Crumbles instead of meat and leave out the lard and still have it come out decently.

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#26 kaseijin

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Posted 22 January 2010 - 11:18 PM

Not sure how that would turn out. But you are in luck! I was a vegetarian for several years before starting on the slippery slope of regression. This is my go-to recipe for a really damn good vegetarian chili:

Chipotle Black Bean Chili

  • 6 Tbsp olive oil
  • 1 large red onion, chopped
  • 1 large yellow bell pepper, chopped
  • 1.5 Tbsp whole cumin seeds
  • 4 minced canned chipotle peppers + 1 or 2 tsp of their sauce
  • 2 cans diced tomatoes with roasted garlic
  • 3 cans black beans, well drained
  • 2 cups veggie stock
Heat the oil up in a large pot and add onion, bell pepper, and cumin. Cook until onion is soft and lightly golden, about 10 minutes.

Add chipotles and their sauce, and stir for around 30 seconds or so -- just to incorporate well. Add beans, tomatoes (with their juices), and veggie stock. Bring up to a boil, then reduce the heat to simmer.

Simmer this all up until your liquid in the pot has reduced by half. Now, take a stick blender and mash it around in there, until roughly 2 cups' worth of beans in the pot have been mashed. (alternately, you can remove 2 cups, place in a blender, and then return to pot)

Continue to simmer the chili a bit to thicken, then adjust for salt and pepper.

#27 peridot

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Posted 22 January 2010 - 11:25 PM

That looks awesome, too. :cheers:

I'll probably try that one pretty soon, then try bringing in elements of the Thermonuclear Chili each time I make it afterward. You have no idea how much of a black bean fanatic I am. Going with just the chipotles would please my girlfriend but I'll need to add some more fire to it.

At this point there's probably no going back to meat for me. The biggest reason I stopped eating it was that it makes me physically ill. And now, closing in on a year since I removed it from my diet, when I do find myself having to eat it now and then (like when I'm a guest at someone's table) it doesn't even taste good anymore. It smells great, but tastes bad and has a horrible texture.

Edited by peridot, 22 January 2010 - 11:26 PM.

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#28 anonymous green peony

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Posted 14 August 2010 - 08:56 AM

Wow! They all sound yummy! Will definitely try these when cooler weather comes round!! Thanks for the recipes!! :thumbup:

#29 techdiver

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Posted 21 October 2010 - 07:00 AM

While starting some chili this morning I happened to find ICS Past Winners' recipes available. Ah research.

#30 Boggy

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Posted 21 October 2010 - 10:01 AM

used Budweiser."

As long as it is not "abused", maybe a real beer will do?

no beans

A really good chili con carne, I admit. Not that I am against veggies (some really do not belong). It is like I can understand what's the essence of olives (green-so so, but black?). Of course, there are those that dig them.
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