Calling all peeps...SuperBowl chili recipe

[James A.]

I am hosting the crowd this Sunday and need to serve up chili. I am going to make Michelle's white chili, but also need to whip up a red chili.

Can anyone help me out with your own cherished recipe?

I promise to reward you with my sacred Chicken Adobo recipe.

James A.

[Big Kahuna]

The problem with giving you my recipe is that it is my "Award Winning", thus the name BIG KAHUNA, chili. I will however share a watered down version...

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp cooking oil
1 tbsp dark chili powder
2 tsp - granulated garlic

In a heavy 3 qrt. saucepan, add oil and brown the meat then add the remaining ingredients once the meat starts to cook. Let meat cook on medium low heat until lightly browned and the juice cooks down a little.

Step 2
1 - 8oz can of tomatoe sauce
1-14 1/2 oz can of beef broth
1 tsp chicken bouillon granules
1 tsp jalepeno powder (optional)
1 tbsp onion powder
2 tsp garlic powder
1/2 tsp red pepper (cayenne or Texas Red Pepper)
1 tsp white pepper
16 oz water
1 tbsp dark chili powder
2 - serrano peppers (float these don't chop up).
1/2 tsp salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours.

Step 3
1 tbsp Paprika (Hungarian preferred)
1 tsp onion powder
1 tsp - granulated garlic
1/2 tsp white pepper
5 tbsp medium and dark chili powders.

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer 20 minutes. You may add water or beef broth for consistency. Remove the serrano peppers when they become soft.

Step 4
2 tsp cumin
1/8 tsp salt

Add above ingredients and simmer for 10 minutes. By adding the spices a little at a time, you will maintain the flavors instead of cooking them all out.
This makes enough to serve about 4 people.

[sctx]

Originally Posted by Big Kahuna

The problem with giving you my recipe is that it is my "Award Winning", thus the name BIG KAHUNA, chili.

yeah, that swhat I was thinkin.... thats a pretty personal question for us Texans

and BK... thanks for not ruining a pot o chili with a bunch of beans!

[Big Kahuna]

Originally Posted by sctx

yeah, that swhat I was thinkin.... thats a pretty personal question for us Texans

and BK... thanks for not ruining a pot o chili with a bunch of beans!

I wondered who was going to be the first Texan to say that about the beans! No chunky tomato either!

[Dave y Stacey]

I prefer beans in my chili (gotta enjoy it later) - but certainly NOT chunky tomatoes.

[James A.]

Thanks, BK. I made a point not to direct the question to Texans. Thanks for taking the time. I am happy to report that you are the front-runner!

[james]

I'd take it to the next level and dump all that powdered and canned stuff for the real deal.

fresh garlic, fresh onions (get them translucent in the garlic and olive oil before anything else... boiled onions are a no-no), fresh tomatoes and get yourself some guajillo and morita chiles. I usually use more than 5 different types of dried and fresh chiles. You can learn how to work with dried chiles by Googling it. I would cut open and clean out those serrano chiles and finely chop them for more flavor without all the heat (the heat is in the capsicum that is found mostly on the seeds)

To BK's list I'd add a bit of allspice (pimienta tabasqueña), a very small amount of cinnamon (yes, cinnamon!) and a few drops of Liquid Smoke. And beans are an absolute must, but I lean towards Cinncinnati chili. You can always alow your guests to decide by having them available on the side. Use the liquid from the beans instead of adding water to adjust your liquid content. You'll no doubt want to work a bit of vinegar and brown sugar into the mix also, but go lightly.

[James A.]

Philippine Chicken Adobo - try it. It's super easy, you have the ingredients in your fridge right now and takes about 45 minutes. Trust me, you'll like it.

In a large bowl, combine:
-a good bit of chopped garlic
-some fresh ground pepper
-a couple bay leaves
-1/2 cup high quality soy sauce
-1/2 cup fresh lime juice (bottled is ok, if you're in a pinch)
-1 cup of water
-two (or more, too taste) prepared chipotle peppers (Bufalo Chipotle sauce will do, also). This strays from the Philippine motif, but I like chipotle peppers.

In a large pot, arrange chicken thighs and legs - skin on is fine- in a single layer.

Pour mixture over chicken and bring to a fast boil.

Cover and simmer for 30 minutes, turning once or twice with tongs.

Remove from liquid and pat dry. You can set the chicken aside for hours, at this point, if you need to.

When you are ready to eat, arrange the chicken on a broiler rack and broil very close to the heat until it turns a crisp brown. Don't be scared...get it nice and brown. Turn and brown the other side.

While you are broiling the chicken, reduce the liquid over high heat by half to about one cup. This is the sauce.

Arrange the chicken on a bed of rice and ladle the sauce over the top. Beware of the sauce...it is very tangy because of the reduced lime juice. A little goes a long way.

Enjoy. Even the kids will love it. It is the best chicken dish I've had.

James A.

[Big Kahuna]

Yummmm...sounds like a keeper. I let you know how it turns out.

[mckinzie]

Originally Posted by Big Kahuna

Yummmm...sounds like a keeper. I let you know how it turns out.

What time is dinner BK

[sctx]

BK... just noticed you forgot the onion wedges and cigar ashes.... gotta have those, I'll let you slide on the lack of venison though!

btw... your recipe isn't one of San Marcos' world famous Chilimpiad winners is it???

[Big Kahuna]

Originally Posted by sctx

BK... just noticed you forgot the onion wedges and cigar ashes.... gotta have those, I'll let you slide on the lack of venison though!

btw... your recipe isn't one of San Marcos' world famous Chilimpiad winners is it???

I left out the shot of tequila too! That's Double D's Snakecharmin' Chili...my middle name starts with a D too!

recipe not San Marcos but a spin off of a CASI Terlinqua Champion from many many years ago (a very good friend) who got me started cookin' chili.

My chili is generally some variation of above recipes, but I always include frozen corn, instant coffee granules (or fresh brewed espresso), a dash of cinnamon and a little brown sugar. It's always a hit. Think about serving with grated cheddar or monterey jack, or dollops of sour cream. Sometimes we use tortilla chips as utensils/accompaniments.

[Ksgirl]

I don't think I've ever had a beanless chili! I may have to try it sometime.

I always make cinnamon rolls to eat with chili. I make 'em homemade so they're big, fluffy and oohy-goohy... 10 times better then canned rolls or frozen rolls! Something about the cinnamon really helps bring out the flavor of the chili.

Every now and then I put chili over Fritos with cheese and sour creme on top. That's really good.

[sctx]

Originally Posted by Ksgirl

I don't think I've ever had a beanless chili! I may have to try it sometime.

down here, there's 2 kinds..... chili (no beans) and Yankee chili (w/ beans)