# Chilli recipes? **URL:** \ **Category:** Cafe Society\ **Created:** [September 8, 2003, 7:08am UTC](https://boards.straightdope.com/t/chilli-recipes/200249 "2003-09-08T07:08:20Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![chefIL11](https://avatars.discourse-cdn.com/v4/letter/c/e36b37/32.png) [@chefIL11](https://boards.straightdope.com/u/chefIL11)\ **Post date:** [September 8, 2003, 7:08am UTC](https://boards.straightdope.com/t/chilli-recipes/200249/1 "2003-09-08T07:08:20Z")
Does anyone have any good beanless chilli recipes? Every recipe I have found just doesn’t cut it. ---
**Author:** ![HugoRed](https://avatars.discourse-cdn.com/v4/letter/h/6bbea6/32.png) [@HugoRed](https://boards.straightdope.com/u/HugoRed)\ **Post date:** [September 8, 2003, 12:33pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/2 "2003-09-08T12:33:40Z")
There are hundreds available on-line, both with and withouts. Google Chili recipes. ---
**Author:** ![dylan\_73](https://avatars.discourse-cdn.com/v4/letter/d/ecccb3/32.png) [@dylan\_73](https://boards.straightdope.com/u/dylan_73)\ **Post date:** [September 8, 2003, 2:47pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/3 "2003-09-08T14:47:42Z")
It was a Doper that poster this in some thread. I kept it but only the recipe part, so if anyone knows who posted this please let me know so I can attribute it: > [@](#): > > Chili De Guaillo > (Very Authentic Mexican Chili) > Preparation time: 1-2 hours > > Serves: 4-8 People > Ingredients: > > 2-3 Lbs. Beef round or London broil > 2-3 White onions (no yellow or red) > 1-2 Qts. Chicken broth > 6-8 Garlic cloves > 4-6 Dried Gauillo chile pods > 1-2 Tsp Salt > 1/4 Cup oil or fat > 1/2-1 Tsp Powdered cumin > 1/2 Tsp ground white pepper > Preparation: > > Heat the stock in a large cook pot. Peel and cut the onions into medium pieces. Peel the garlic and chop coarsely. Add the onions and garlic to the stock. Trim and cut the meat into one inch cubes. Put the meat into the pot, bring to a simmer and cover tightly. Heat the oil in a dry skillet. Slit open each of the chile pods and remove the ribs and seeds. Flatten the pods and soften them in the hot oil. When the pods are flexible remove from the oil and drain on a paper towel. Reserve the oil. > > Once the onions are completely cooked in the broth, pick out the chunks of meat. Begin to fry the meat in the reserved oil. Pour the broth and vegetables into a medium sized bowl. Cut up the fried chili pods and add them to the broth mix. Use a hand blender to puree the broth mixture completely. Strain the mixture and return it to the cook pot. Check on the meat and make sure to salt and brown it a little before returning it to the broth mix. > > Simmer the chili for another 30-60 minutes or until the meat is tender. Add the spices during the last half hour of cooking and salt to taste. Leave the top off of the pan until the sauce reduces to twice its thickness. Serve with hot, soft white corn tortillas (see the Carnitas recipe). Accompany with Spanish rice and beans (recipes to follow), Pacifico beer, some Herdez brand Salsa Casera. A little Monterey Jack cheese on the beans, some corn chips for the salsa and you will go back in time to old Mexico. ---
**Author:** ![dylan\_73](https://avatars.discourse-cdn.com/v4/letter/d/ecccb3/32.png) [@dylan\_73](https://boards.straightdope.com/u/dylan_73)\ **Post date:** [September 8, 2003, 2:50pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/4 "2003-09-08T14:50:41Z")
Oh, just realised, this shouldn’t be in GQ **Johnnyt27** I’m sure a mod will move it somewhere you’ll get more replies. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [September 8, 2003, 3:06pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/5 "2003-09-08T15:06:01Z")
Here’s one I made last night: About 3 tbsps olive oil 1/4 lb chorizo, cubed 2 lb ground beef 1 large onion 1 small can tomato paste 1 can chopped plum tomatoes 4 red chillis 1 can beer Powdered coriander, cumin, and turmeric Handful of chopped fresh oregano Fry the beef in the oil until browned, throw in the chopped onion until and toss until the onion is translucent. Throw in the chillis (finely chopped with the seeds removed) and the chorizo and toss a few times, then pour in the can of tomatoes and the tomato paste. Stir in thoroughly and then throw in half of the beer. Simmer for about 2 hours. Add more beer during this time if it’s getting too dry. About 20 minutes before you’re going to eat it, throw in the oregano, and 2 tsps each of the spices. If it’s not zingy enough, throw in a few jalapeno peppers and/or tabasco or other hot sauce. With the chorizo, you don’t really need beans. ---
**Author:** ![Tusculan](https://avatars.discourse-cdn.com/v4/letter/t/ecd19e/32.png) [@Tusculan](https://boards.straightdope.com/u/Tusculan)\ **Post date:** [September 8, 2003, 3:21pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/6 "2003-09-08T15:21:34Z")
Ukelele Ike had several threads to this topic. [Here](http://boards.straightdope.com/sdmb/showthread.php?s=&threadid=91235) is one. ---
**Author:** ![Tusculan](https://avatars.discourse-cdn.com/v4/letter/t/ecd19e/32.png) [@Tusculan](https://boards.straightdope.com/u/Tusculan)\ **Post date:** [September 8, 2003, 3:24pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/7 "2003-09-08T15:24:07Z")
And [here](http://boards.straightdope.com/sdmb/showthread.php?s=&threadid=190613) is one started by **pugluvr** , with **Pantellerite** adding a few links. All found by searching ‘chili’ in the title of threads in Cafe Society. Which is where this thread belongs, obviously. 🙂 ---
**Author:** ![Tapioca\_Dextrin](https://avatars.discourse-cdn.com/v4/letter/t/3d9bf3/32.png) [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)\ **Post date:** [September 8, 2003, 3:38pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/8 "2003-09-08T15:38:56Z")
America’s Test Kitchen has a great recipe [here](http://www.americastestkitchen.com/Recipe/747.shtml). The real secrets are _not_ using ground beef, using a variety of chiles (for both heat and flavour ) and having masa harina as a thickener. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [September 8, 2003, 3:49pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/9 "2003-09-08T15:49:45Z")
That’s funny, bean chili always does cause me to cut it. If I took out the beans, it would be because I didn’t want to cut it. Er, that’s what you meant, right? ---
**Author:** ![bibliophage](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bibliophage/32/7615_2.png) [@bibliophage](https://boards.straightdope.com/u/bibliophage)\ **Post date:** [September 8, 2003, 4:33pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/10 "2003-09-08T16:33:47Z")
Recipe threads belong in the Cafe Society forum, so I’ll move this one over there. bibliophage moderator GQ ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [September 8, 2003, 6:54pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/11 "2003-09-08T18:54:28Z")
**dylan** , that’s one of **Zenster** ’s. I use it every season, and have had excellent luck with it. I usually substitute stew beef, and add a homemade chili powder my mother makes (I have no idea what that combo is). ---
**Author:** ![Yossarian](https://avatars.discourse-cdn.com/v4/letter/y/9de0a6/32.png) [@Yossarian](https://boards.straightdope.com/u/Yossarian)\ **Post date:** [September 8, 2003, 7:29pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/12 "2003-09-08T19:29:45Z")
I got hungry for chili just reading the title of this thread! No, really. ---
**Author:** ![ResIpsaLoquitor](https://avatars.discourse-cdn.com/v4/letter/r/b3f665/32.png) [@ResIpsaLoquitor](https://boards.straightdope.com/u/ResIpsaLoquitor)\ **Post date:** [September 8, 2003, 8:14pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/13 "2003-09-08T20:14:41Z")
I made Taco fondue today, which _involves_ chili. 3 16 oz. cans of chili sauce 2 8 oz packages cream cheese 3 cups shredded cheddar cheese 1 tomato 1 green pepper 1 lb. ground beef several bags of corn chips Cut the cream cheese into cubes and place them into fondue pot. Put the pot somewhere between “Simmer” and “Warm.” Mix the cubes with the three cans of chili sauce until they coagulate into an orangey-brown goo. Add fried hamburger meat into the pot if the chili sauce didn’t come with any. Once finished, sprinkle the surface with diced tomatoes, peppers, and shredded cheese. Eat by dipping corn chips into the pot. (Tobasco sauce is optional, but does give a nice kick to it.) I gotta warn you, it’s addictive. ---
**Author:** ![dylan\_73](https://avatars.discourse-cdn.com/v4/letter/d/ecccb3/32.png) [@dylan\_73](https://boards.straightdope.com/u/dylan_73)\ **Post date:** [September 9, 2003, 11:16am UTC](https://boards.straightdope.com/t/chilli-recipes/200249/14 "2003-09-09T11:16:49Z")
Thanks **Munch**. I’ll add “by Zenster” to the file. ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [September 11, 2003, 8:40pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/15 "2003-09-11T20:40:49Z")
**Munch** , thank you for ensuring proper attribution. **dylan\_73** , that recipe was lifted from the San Francisco Chronicle’s recipe section many years ago. It is one of the single most authentic chili recipes I’ve ever seen (i.e., no beans or tomato products). I’ve had Mexican immigrants get all dewy and hoarsely whisper things like, “what Mom used to make” while eating this dish. It was originally designed for pork, but I have had equal or better results using beef. Please try it sometime, I’m sure you will be pleasantly surprised with the results. Try and be sure to use a pure Pacifico or New Mexican red chile powder and _not_ a store bought chili powder that has several spices in it. You want the unadulterated flavor of the chiles shining through in this dish. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [September 11, 2003, 9:03pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/16 "2003-09-11T21:03:38Z")
in the above recipes… - substitute Filet Mignon where you see beef - add some boneless pork shoulder - substitute Tequila where you see beer Has won contests for me… ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [September 11, 2003, 10:48pm UTC](https://boards.straightdope.com/t/chilli-recipes/200249/17 "2003-09-11T22:48:15Z")
**jasg** , while quite tender, filet mignon does not have the fat content needed to boost the flavor of a good chili. Were I to use it, I would still need some lard to brown off the meat before incorporating it into the stew. Good boneless pork shoulder is another matter entirely, it has the right ratio of meat to fat and is an extremely versatile cut. The Tequila suggestion is interesting. Care to mention which type you use? Although I’m fond of the blue agave silvers, I’d suspect that a gold Tequila would impart more flavor. However, I would stay away from the smoky ones like Monte Alban (which is actually a Mezcal).