The Chilli Recipe Thread- post 'em up!

[Sideofabarn]

In honour of Salmon Belly's chilli recipe, and that I just made my own, I think it's high time we shared our chilli recipes. Cold weather means comfort foods, and Chilli seems to be a go to.

Here's mine:
1lb ground meat (I'm using beef, but obviously ground game meats would be ideal)
1 onion
mushrooms
peppers (I hate green pepper, so I use red)
a few shakes chipotle tabasco
1tbsp paprika
1 tsp chilli powder
1 tsp cayenne
1/2 tsp red chilli flakes (fresh if you have it)
1 tsp oregano
3/4 tsp cumin
1 stalk celery
1-2 cans beans (I like to use kidney beans and black beans)
1 800ml can diced tomatoes
1 400 ml can tomato sauce
2 cloves garlic
fresh ground black pepper
salt to taste
cook all day in a slow cooker, just the ticket when you get in from work/hunting/fishing etc!

What's yours?

[moosinaround]

2 lbs of ground
can of Pork and beans
can of kidney beans
1 onion
3 celery stalks
a red pepper
diced jalapeno
lots of chili powder
lots of Franks ( I put that $hit on everything)
salt and pepper
can of corn
can of tomatos
a bunch of mushrooms
Brown meat, add onions celery pepper, then throw the rest of the shit in and let it simmer for a couple hours.

Make a huge pot of rice, and some corn muffins, and comfortably eat till your uncomfortable!

Now Bowzonemike better post his recipe cause he made it at the last PG get together, and it was pretty freakin good! I have it, but I will let him post it if he wants!

Moosin

[Glenny]

Both look goodinshki. I like corn in mine too. On a bed of long grain rice n peas.

[Caveman]

Elk Chili Recipe

In a large pot, cover the bottom of pot with Extra Virgin Olive Oil and add 1 large spanish onion, chopped

2 celery stalks, chopped finely, ½ c of carrots, chopped finely

Cook over medium-high heat until onions become translucent.

Add 1 lb ground moose meat to the pot.

1 tsp of granulated garlic

1 tsp crushed chillies

5 tsp of chilli powder

2 tsp of sea salt

1 tsp of dry mustard powder

1 tsp of cumin

1 tsp of paprika

½ tsp of black pepper

2 gloves of garlic, pressed

1 can of whole tomatoes – crush with your hands

2 tbsp of tomato paste

4 tsp of white sugar

2 cans of red kidney beans, rinsed

1 can of tomato sauce


Simmer for 1 hr, or as long as you want.

Enjoy!!

[Hunt-4-Life]

Okay here goes...

1 chipotle chile

4 Tbs olive oil

4 bell peppers (I like red and orange, but whatever collies you like)

1 red onion

2-3 celery ribs, cleaned and chopped up

1 jalapeño finely chopped

2 lbs moose Stew Chunks (burger if you prefer, I like the chunks)

3-4 cloves garlic

1 cup red wine (can use beef/moose stock or water in stead)

Sprinkle of red pepper flakes

2 tsp of ground cumin

2 tsp oregano

2x 14 oz cans of chopped tomatoes

3x 14 oz cans of kidney beans

1 bay leaf

Salt&pepper


Serve with:

Avacado slices

Green onion medallions

Chopped cilantro

Sour cream

Simple cheese fajita slices

Start by soaking the Chipotle pepper in a small bowl of warm water.

Heat half the oil in a large saucepan. Add all the veggies (except the garlic) and a ponch of salt and let them soften, about 5-7 minutes. Set the veggies aside in a bowl. Add the rest of the oil and brown the meat and garlic. Add some more salt and pepper. Add the wine/stock and bring to a boil for about a minute. Return the veggie mix to the pan and add your spices (pepper flake, cumin and oregano). Add your tomatoes, beans and bay leaf. Chop your chipotle very fine and add it in along with the soaking water. Cover and simmer until the meat is tender.

Serve in bowls with cheese fajita wedges, sour cream, avocado, chopped cilantro.

[Hunt-4-Life]

Correction: "quisadillas", not fajitas. Just fold a wrap over with cheese in the center and bake until the the cheese melts.