The Ultimate Guide to Perfecting Your Homemade Chili
The Ultimate Guide to Perfecting Your Homemade Chili - Want to make the best chili ever? In this guide, we'll teach you the secrets to making your chili taste perfect every time. From ingredients to techniques, we'll cover everything you need to make a delicious, hearty chili.
If you're looking for a delicious and nutritious meal, give this Ultimate Guide to Perfecting Your Homemade Chili a try! It'll show you how to make a chili that'll have you coming back for more time and time again. With this guide, you'll be able to make the perfect chili every time!
Ingredients:
2 lbs. lean Ground Beef
1 Onion diced
The Level Up B Rub -
1 Jalapeno
4 cloves Garlic
2 ½ tbsp. Chili Powder divided (or to taste)
1 tsp. Cumin
1 Green Bell Pepper
14 ½ oz. crushed Tomatoes
19 oz. Kidney Beans
14 ½ oz. diced Tomatoes with juice
1 ½ cups Beef Broth or Beer
1 tbsp. Tomato Paste
1 tbsp. Brown Sugar optional
Salt and Pepper to taste
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World's GREATEST Chili Recipe - SO EASY!!
Here is a simple recipe for Chili will keep you coming back for more. There is nothing like homemade chili. After this you will be a chili master.
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Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
Get our Green Chile Chipotle Relish here:
8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Smoked Chili Recipe | Beef Chili on the Big Green Egg
Smoked Chili | Recipe for Chuck Roast Chili Smoked on Grill
For more barbecue and grilling recipes visit:
A big bowl of hearty chili is the perfect way to warm up on a cold day and I want to share with you my recipe for making Smoked Chili on the grill. This recipe starts with a chuck roast that I smoke prior to making the chili. If you happen to have some left over brisket it does just as well in this dish.
Fire up your smoker and bring the temp up to 250⁰. Season the outside of the chuck roast or brisket with your favorite Rub. I use a mixture of my AP and other spices; here’s the recipe:
- 1 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Chili Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cumin
- 2 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Chipotle Pepper
Combine these ingredients and liberally dust over all sides of the chuck roast. Place the roast on the smoker and let it cook for about 4 hours.
The internal temp should be around 180 degrees. I want it a little firm (not falling apart) for this recipe because it will be cubed and simmered for several hours until it’s melt in your mouth tender! Place the cubed roast in refrigerator overnight until ready to use.
For this chili I’m firing up my Big Green Egg; you can cook it on any type grill set up for indirect cooking just run temp between 275-300 degrees.
I don’t add wood for this cook because the chuck roast has plenty of smoky flavor to add to the chili and I char grill the vegetables for even more grill taste.
Once the coals are hot, place the cooking grate in place, and let it heat up for a few minutes. The plate setter goes on later because I’m grilling the Poblano, Bell Pepper and Onion first. Place each directly on the cooking grate over the hot coals for a few minutes on each side to char.
Grilling the veggies makes them extra sweet. Remove the seeds from the peppers and chop everything into small pieces. Then use a pair of high heat gloves and place the plate setter under the cooking grate to create indirect cooking on the Egg.
The last bit of prep for the chili is my secret ingredient, 1 pound of spicy hot breakfast sausage. Just brown it in a skillet and drain off the excess oil. This kicks up the spice level a bit and gives the chili a rich flavor.
Now we’re ready to combine the ingredients for the chili.
I use a 5 quart black iron pot and add the chopped vegetables and a 24oz can of diced tomatoes. Add 3-4 cloves of minced garlic, 3 Chipotle Peppers in Adobo Sauce, the chuck roast, and the spicy sausage. Dump in the chili seasonings and stir to combine.
Chili Seasoning:
- 1/3 cup Sugar
- 2 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Onion Powder
- 2 teaspoons Paprika
- 1 teaspoon Ground Chipotle Pepper
- 1 teaspoon Ground Ancho Chili Pepper
- 1 teaspoon Oregano
- ¼ teaspoon Cayenne Pepper (more if you like it spicy)
Pour in ¼ cup of Worcestershire Sauce and 2 Tablespoons of your favorite Hot Sauce (you know I’m using my Killer Hogs Hot Sauce!), 2 Tablespoons Tomato Paste, and 1 quart of Beef Broth. Stir the chili to combine and place on the Big Green Egg uncovered.
Simmer the chili for 2 ½ hours and you’ll want to stir it a couple of times throughout the cook. At this point add 1 can of Chili Beans to the pot. Adding the beans at this point keeps them from getting a mushy texture. I know there’s a big debate about beans in chili but I personally like them in mine. If you don’t like beans just skip this step.
Keep simmering the chili for another hour and it’s ready to serve.
Carefully remove the pot from the grill (wear some high heat gloves) and serve with your favorite chili toppings.
I like Shredded Cheese, Sour Cream, Fresh Cilantro and Lime wedges but you can serve it with anything you like. This chili is rich and hearty with a smoky flavor, the tender bites of chuck roast melt in your mouth, and the spices have just the right heat. Gives this chili a try the next time you’re craving a hearty meal!
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Smoked Chili Recipe
Homemade Chili ???? Recipe
Homemade Chili Recipe This is a awesome and easy to make Chili video. Enjoy!
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Homemade Chili Ingredients
2 lbs. Ground Beef (lean works)
1 large Green Bell Pepper
19 oz. can of Kidney Beans
14.5 oz. can Diced Tomatoes (do not drain)
14.5 oz. Crushed Tomatoes
2 cups Beef Broth
4 - 5 Garlic Cloves, minced
1 Red Onion, diced (yellow or white)
1 Jalapeno
1 tbsp Tomato Paste
1 tbsp Brown Sugar
1 tsp Cumin
2 1/2 tbsp Chili Powder (separated in to 1 1/2 tsp and 1 tsp)
Salt and Pepper to taste
Directions
1. Brown ground beef and 1 1/2 tbsp chili powder
2. Use a large pot (I used a 6.5 qt Dutch Oven) brown beef, jalapeno, onions, and garlic. Then drain you fat.
3. Now add the remaining ingredients and bring it to a boil. Then reduce heat to a simmer and and simmer UNCOVERED for 1 hour to 1 hour 40 min or until you've reached your desired thickness.
4. Garnish with green onions and and add sour cream and cheese. Enjoy!!
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The ONLY Game Day Chili Recipe You Need!
Get ready for the ultimate game day experience with this mouthwatering beef chili recipe! ???????? Perfectly timed for football season, this hearty chili is a game-changer for your gatherings. Learn the secrets to creating a flavor-packed bowl of goodness that will have your friends cheering. Don't miss out on the winning play – watch, cook, and savor the taste of victory with this game day chili recipe! ????️????
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???? THE RECIPE:
1 lb. ground beef (80/20 or 90/10 lean-to-fat ratio)
3 tbsp. olive oil
1 small yellow onion, diced
2 bell peppers (any color–I use red and orange), diced
1 tsp. kosher salt
1 (28 oz.) can diced tomatoes, drained
1 (15 oz.) can Great Northern (white) beans, drained
1 (15 oz.) can dark red kidney beans, drained
1 (7 oz.) can diced green chilis (or 2 4 oz. cans), drained
⅓ cup-½ cup chili powder (more chili powder = darker, richer chili)
2 tsp. cumin
2 tsp. smoked (or regular) paprika
2 tsp. garlic powder
3-4 tbsp. tomato paste (more paste = thicker chili)
1 (12 oz.) can light beer (I recommend using beer, but you could also use vegetable or beef broth)
Additional salt and pepper to taste
To dress up your chili: shredded cheddar, tortilla chips, avocado slices, green chilis, sour cream, hot sauce, pickled jalapenos, spring onions
???? LET’S DO THIS
1. In a stockpot over medium heat, add ground beef and break down with a spatula or wooden spoon. Cook until browned/no longer pink, about 7 to 8 minutes. Set aside in a separate bowl and drain extra fat (if using 80/20 ground beef).
2. Add olive oil to your stockpot, then add diced onions, peppers, and salt and saute until the onions are translucent and the peppers gain a bit of color, about 5 to 7 minutes.
3. Add your drained tomatoes, beans, and chilis, then add your spices: chili powder, cumin, paprika, and garlic powder. Stir to combine.
4. Add back your ground beef and stir all the deliciousness together, then add tomato paste and beer. Simmer over low to medium heat for 10 to 15 minutes to let the chili thicken and the flavors to develop.
5. Dress up your chili with any and all toppings I recommended in the ingredients list :) go Packers! ;)
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