CacheCrazy.Com: Bloodhounded's Own Chili Recipes

Sunday, October 24, 2010

Bloodhounded's Own Chili Recipes

I really like to cook and I don't hide it (notice the bulge around the waistline). I get the family involved sometimes and my son Michael is really turning out to be a pretty good cook and baker. I have been in food my whole life and consider myself a certified "foodie". Hey, it could be worse, I could be a druggie or worse right? Fall temperatures and cooling winds bring about an insatiable craving for CHILI, that famous Texas concoction of meat, chili and spices that has become America's favorite stew.

The principal ingredient of chili is meat, usually beef, although pork, venison and other red meats are sometime used. Chuck is a good choice for chili and the preferred cut is �" cubes although chili grind is also acceptable. Chile is the predominant seasoning, with the dark reddish brown Ancho chili being most commonly used. Other popular chilis that are sometimes used include New Mexican, Mulato and Pasilla. "Chili powder" is actually a commercial blend that usually consists of ground Ancho and/or New Mexican chilis, cumin, oregano and garlic (bet you didn't know that did ya?). Pure ground chilis are also available and are preferred by many aficionados.

Cumin or "comino" is another seasoning used in nearly all chili recipes and gives it that distinctive "chili flavor". Red pepper or cayenne is used to add heat to chili. Add it to suit your taste or for a smokey flavor that really meets the taste buds head on, use a form of Chipotle pepers which are a smoked jalapeno. Buy it dried and work it in in crumbles to taste, wow, to die for.

Here are 2 chili recipes for you to enjoy.

Bloodhounded's Own Texas Chili

  • 2-3 lbs. round or sirloin steak, cut 1/2-inch thick

  • 1 Tbsp. vegetable oil

  • 1 large onion

  • 3 cloves garlic

  • 1 tsp. salt

  • 2-3 fresh jalapenos, seeded and chopped

  • 1/4 cup dark chili powder

  • 2 tsp. ground cumin

  • 1 cup dark beer (Guinness)

  • 1/2 cup water

  • 1/4 cup masa (or cornmeal)

  • Cut the steak into 1/2-inch cubes.


For a real treat try it over  Frito Corn Chips
In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute.

Transfer beef mixture to the crockpot. Add salt, pepper, chili powder, cumin, beer and water. Cover and cook on low for 8-10 hours.

Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crockpot to high and cook uncovered for additional hour.

Serve over corn chips and top with shredded cheese and chopped onions for a traditional Texas favorite.

Masa is finely ground cornmeal used in tortilla making. It is used to "tighten" the chili and adds flavor. It can be found in the grocery store with the flour and cornmeal. If it is unavailable, you can substitute regular cornmeal.

Serve with hot cornbread and grated cheddar cheese for garnish. You can also add drained, canned kidney beans or red beans if you like.


For something nice and different try a white chicken chili. I first had a bowl of this masterpiece at Ruby Tuesday's and said to myself "hey, I can make this". After a few different tries this one is the best.



Bloodhounded's Own White Chili


  • 1 tablespoon vegetable oil

  • 2 medium onions, chopped

  • 2 garlic cloves, minced

  • 2 cans (4 ounces each) chopped green chilies

  • 1 tablespoon plus 1 teaspoon ground cumin

  • 1 teaspoon cayenne pepper

  • 4 to 6 cups chicken stock

  • 4 cups diced cooked chicken, cubed (I like the breast, but dark meat works just as well)

  • 3 cans (16 ounces each) Navy beans

  • Salt and pepper, to taste

  • Grated sharp cheddar cheese

Heat oil in a large saucepan over medium-high heat. Add the onions and garlic, and cook for about 5 minutes. or until the vegetables are softened slightly.

Add the chilies, cumin and cayenne and cook for about 10 more minutes. Add 4 cups of the chicken stock, the beans and the chicken and cook over low heat for about 1 hour, adding stock if necessary. If using canned beans and pre-cooked chicken, add the beans and chicken after about 40 minutes and cook 20 minutes to blend flavors. Season with salt and pepper. Serve with grated cheese, if desired.

Note: To pre-cook chicken, boil it in water until cooked. Allow it cool and remove from bone. You can either coarsely shred or chop it. This may be done a day ahead.

 Bon AppĂ©tit (which means happy eating or happy appetite)

Do you have a recipe that you would like to share with the friends of Bloodhounded? Send it to me by email or post it here and I'll add it to the new "Recipes from Bloodhounded and Friends"

Bloodhounded

7 comments:

Benizerith said...

I am definitely going to try your chili recipe. The hubs LOVES chili, and I just recently started making it in the crock pot (before the crock pot, making it was his thing) and OMG is it delicious. I have to say, it's pretty damn good. It took me a couple tries to get it just right.

I go through cumin and cayenne pepper in this house like it was salt. I'm all about the cooking, and I really enjoy making things that my family really digs. I just made chili on Wednesday, but I am going to try your recipe next week or the week after probably. Thanks for the info!

BLOODHOUNDED said...

Hey Great Beth, if you really want to touch the hubs heart, it is through his stomach. I know that is an old cliché but there are several dishes that Mrs. Bloodhounded makes that puts a smile on my face. My mother and grandmother had the same effect. Start a legacy and let it begin with food!

If you guys like a smoky flavor, go with the Chipotle Pepper. It's awesome. You can buy it dried at Wegman's Market and just chop it and add slowly. It gains flavor as it cooks and adds some heat. You can't overdue it though or it will ruin the flavor blend. I have used it in both the Red and White chili. I seems like you guys like it hot so keep your red pepper at hand to fill in the missing heat but I can almost guarantee that once you start using the Chipotle pepper, it will become a staple in your spice rack.
And, please do share one of your recipes, we could all use a change in our “standard meals” that we seem to fall into week in and week out. And, let me know how the chili turns out.
Thanks!

Shell said...

Guinness is in it. I *have* to try it. lol Thanks for the recipes :) I also LOVE to cook.

Bigal437 said...

Kevin, Welcome back. I happen to love chili, especially venison. I'll have to try your receipe, but leave out the beer. Anyways, I also love to cook. I am going to post one of my favorite soup recipes and you can post it. I love hot foods, and the hotter the better. I also make a really mean hot pickle. So here's my soup recipe.

SOB’S FIERY SOUP
3 cups chicken broth
1 tsp garlic powder **
1 tsp salt***
1 tsp parsley flakes**
4 tbsp butter
6 tbsp flour
2 cups milk
1 cup onions
1 red or green bell pepper
1 Thai Dragon pepper
1 Portuguese hot pepper
2 Cayenne peppers
2 Jalapeno peppers
1 tbsp Worcestershire sauce

In a saucepan combine broth, W. sauce, dry ingredients (except flour), onions, and all peppers chopped up. (If you really like it hot leave the seeds and placenta in the peppers.) Bring mixture to a boil. Cover and reduce heat until peppers are tender. Place part of the mixture in a blender and blend until creamy. Place sauce into a bowl. Do the same with the remaining mixture and set aside.

Melt the butter in the saucepan. Stir in flour. Add the milk all at once. Cook and stir until thickened. Add mixture from bowl that was set aside. Once the soup is heated thoroughly, taste it and season it with salt and black pepper. Warning!!! Be cautious not to breathe in the fumes from the hot peppers as you cook and blend them. (The fumes have been known to cause coughing episodes.) This soup is really great for very cold days. It will warm you up like no other soup can do.
Enjoy!!!

Rob Alfred

BLOODHOUNDED said...

Thanks Rob, your awesome looking, can't wait until it burns my butt off soup, has been added to the recipe page to be viewed by all forever. It sounds like it can really warm you up on a cold winter day and then some, lol! I like the "warning", LMAO! Once I was chopping habanero peppers for some crazy 10 alarm wing sauce and my eyes started to get itchy (never fails when your hands are in something). So, not thinking I rubbed one and then the other. BIG MISTAKE! I thought I was going to die and my only saving grace was how fortunate I was that I didn't have to go to the bathroom instead! OUCH! Use caution when handling hot peppers, the capsaicin (that's the stuff that makes them hot) can have a burning effect on sensitive skin areas. BUT, they sure are good.
Give me food
Give me fire
Give me something I desire.....lol!

Chris said...

Hi Bloodhounded and thank you for the fantastic white chili recipe! I made it for the Monday night football game for George and the boys, they loved it! I did add some fresh parsley and a little celantro but the base recipe was great. I used white pepper too and it was nice and HOT! Too hot for me but there aren't any leftovers so I guess your recipe gets two thumbs up.

Everyone likes Chocolate Peanut Butter Brownies! here is my contribution to you and your frinds.

Ingredients:

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Enjoy and thak you for your great blog, I really love it!
Chris

BLOODHOUNDED said...

Well, thank you very much, I'm happy they enjoyed it! I LOVE chocolate peanut butter brownies. I will add your recipe to the page and everyone can enjoy them too! Thanks for sharing.
Bloodhounded

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