I realize that chili is typically a non-wine food but I am attending a chili cookoff this Saturday and I need a RINGER recipe. I lose every year and I'm sick of it!!

I know at least one of you foodies out there has a can't-miss recipe, so lay it on me. I think the winning chili gets a bottle of Retsina!

I don't know if it is killer and can't miss but here is my recipe:

Joe’s Spicy Chili Recipe

4 lbs of Chili meat (*)
1 large onion chopped
4 cloves garlic minced
1 tbl Oregano
1 tbl comino (cumin seed)
6 tsp chili powder (#)
1 can Rotel tomatoes (%)
1 can tomato paste (@)
2 cans beer
1 tbl Seasoned Salt
1 tsp Cayenne Pepper

Brown chili meat, onions and garlic in a large stewing pot. Drain off all fat and return meat mixture to the pot. Add remaining ingredients. Bring to boil. Lower flame and simmer covered at least 1 hour.



Notes:
* Instead of buying chili meat try purchasing a roast and have it ground into chili meat. Rump roast works best because of less fat although any roast will suffice.

# This can be done to taste. I will use up to 6 tablespoons of chili powder for really spicy chili. I prefer Gephardt’s Chili Powder.

% 1 can whole tomatoes can be substituted for milder chili. For spicy chili add one chopped jalapeno without seeds. For eye watering chili leave the seeds in the jalapeno.

@ I use this as my thickening agent. Masa can be substituted.

Do you want a hot chili or an unusual chili? I have a great recipe for an unusual one and a pretty good one for 'typical' hot chili. Let me know which yo want.

I'd listen to the Texan if I were you.

I like that recipe. I also like to add some beef cubes. The beer is key.

I use beer to help tenderize the meat. The alcohol cooks off. My father in law does a similar recipe with water. His is good but I feel mine is a bit more tender.

WIML--thanks, sounds delicious.

TJ, since WIML's recipe was more of a traditional (hot) recipe, I would be interested in some unusual ones as well.

I love hot food as well as the unusual--all recipes are welcomed.

A couple of other recommendations. Whichever recipe you use I'd try to make a pot tonight or tomorrow night as practice. This is more of an art to me. You have to taste as you go along looking for the precise mix that matchs your style and preferences. This recipe with extra chili powder plus jalepenos, etc... would set your average human being on fire. Also, if you cook it in advance and freeze or refridgerate the chili it will actually improve slightly at the first serving thereafer IMO but it will also be much hotter. You don't want to kill the judge; sure fire way to lose.

Will do, mletson. I have it at home and I will try to remember to post tonight.

WIML, I totally agree on the practic run/tasting/let it percolate overnight things. 100% agree.

keeping the halloween/pumpkin theme:

Pumpkin Chili Mexicana

Pumpkin lends color, nutrients and substance to this creamy Chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.



2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can 100% Pure Pumpkin
1 can (15-ounce) tomato sauce
1 (15.25-ounce) can kidney beans, drained
1 (4-ounce) can Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Tbird, I think you could do anything with a pumpkin. Although knowing you, I'm not sure I'd want to see EVERYTHING you could do with a pumpkin.

Quote:

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I'd listen to the Texan if I were you.

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That's funny, wineaux. And, how true...

Tbird, your recipe sounds great. My only hesitation is the ground turkey--have you made it with any other ground meat or is ground turkey and pumpkin a particularly good pairing?

Good call on stemor and the retsina. What a natural match.

LOL!

i'd think you can substitute any meat for the turkey. but i haven't. these chicken versions sound great, altho i have only tried the turkey...

here's a chicken version:

2 tablespoons olive oil
2 cups onion -- chopped
2 cups red bell pepper -- chopped
3 tablespoons jalapeno -- minced
1 clove garlic -- minced
1 cup beer
1 cup chicken broth
1/4 cup ripe olives -- sliced
3 tablespoons chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 ounces canned tomatoes with their juice -- chopped
1 pound boneless, skinless chicken breasts -- cubed
2 cups cooked pumpkin -- peeled, cubed
2 tablespoons cilantro -- chopped
1 tablespoon cocoa powder
16 ounces canned pinto beans -- drained
6 tablespoons scallions -- sliced
1 1/2 ounces cheddar cheese -- shredded
6 tablespoons sour cream

Heat the oil in a Dutch oven over medium heat. Suate the onions until
lightly browned - -about 8 minutes.

Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.

Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and
chicken. Bring the mixture to a boil, reduce the heat, cover partially and
simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.

Serve in individual bowls, topped with the cheese, sour cream and scallions.

[Try this with the quantities of jalapeno, garlic, coriander and cilantro
doubled!!!]

and an even easier version.


3 tablespoons olive oil or vegetable oil
2 onions, chopped
1 1/2 to 2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
Salt to taste
1/2 teaspoon cayenne pepper, or to taste
2 red or yellow bell peppers, diced
3 cloves garlic, minced
4 cups cubed pumpkin or butternut squash (about 2 pounds)
1 teaspoon dried oregano
2 boneless, skinless smoked chicken breasts (about 1 1/2 pounds), cut into 1/2-inch pieces
2 cups canned diced tomatoes
2 cups canned crushed tomatoes
2 cups cooked or canned drained chickpeas
2 cups cooked or canned drained white beans
Toasted pumpkin seeds, yogurt or sour cream, shredded cheddar cheese, and sliced scallion for garnish, if desired





1. In a large saucepan or casserole set over moderate heat, heat the oil until hot, add the onions, and cook, stirring occasionally, for 5 minutes, or until soft. Add the chili powder, cumin, and salt and pepper, and cook, stirring occasionally, for 5 minutes more. Add the peppers and garlic and cook, stirring occasionally, for 5 minutes. Add the pumpkin and oregano, toss to combine, and cook, stirring occasionally, for 5 minutes more. Add the smoked chicken, diced and crushed tomatoes, and simmer, stirring occasionally, for 15 minutes. Add the chickpeas and beans and simmer for an additional 5-10 minutes, or until heated through.


2. Serve with desired garnishes. Note: Chili develops in flavor if made a day ahead.

Tbird, my wife loves the pumpkin theme--thanks for the great ideas.

good luck!!! please post which recipe version you use(even if you take a little from here, a little from there....which is what i'd do), and how it turns out! i'm betting the pumpkin theme will put you in a league of your own.....

I'm gonna try that pumpkin recipe on my next batch of (texas?) chili.

Thanks a bunch.

Just made a batch of green chile stew on Sunday - Mmmm.
What is that burning sensation?

Rotel tomatoes are the key. Listen to WIML - he is wise in the ways of chili and the grape.

from another Texan