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The Best Chilli Recipe in the World
Is it Yours?
Everyone (well almost) has their own favourite chilli recipe, I don’t have an exact recipe but I know what I like in mine and I’m sure this differs greatly from country to country. I am not certain but I seem to recall that in Mexico they do not use ground beef but cubed stewing beef instead? I would be interested to know if that is correct.
I think most home cooks start out with something like a chilli con carne when they learn to cook. It is relatively simple and can be used in a number of ways, it’s also cheap which is probably why it is high on most students menus! Chilli is a great dish, it has suffered somewhat over the years and I wonder how far from the original we have actually come now. The variations on the dish are considerable, kidney beans replaced by baked beans, even sweetcorn but then I suppose it is one of those dishes that really does allow the cook to put their own mark on it.
There are a couple of ingredients I always insist upon whenever I make a chilli. I’m not going to bang on about organic beef and sun ripened tomatoes, this is food for the masses and the masses can’t afford organic beef right now. No, my one item of modest luxury is a dried chilli of the best quality you can get. Not that old chestnut I hear you cry, well yes. Grow your own next year, dry them and try telling me I’m wrong. I’m not, and besides, it’s my blog! I like to use a couple of longer, milder dried chillies with a habanero for the Mike Tyson knock out punch. Next up is coriander/cilantro, I use a lot of this in chilli, dried and fresh. Plenty of freshly crushed seeds go in at the begining followed by half of Mexico’s crop of fresh coriander right at the end. Don’t be shy with the flavours, that’s what I say. My last inclusion is some freshly squeezed lime juice, it just gives the whole thing a big lift.
So what goes into yours? Any must have’s or must not’s? The winner gets a week on Xenny’s beach courtesy of anyone but me, the loser a week on an English beach in January.
One last thing whilst I remember, be sure to have the worst can opener you can possibly get your hands on like I did today. A nun on a dessert island has seen more action than my can opener.
Miles
I always use Heinz Baked Beans instead of kidney beans. Tinned chopped tomatoes and pleanty of Heinz tomato ketchup + Lea and Perrins Worcestershire sauce.
Always red onions, always extra lean minced steak - rest of the ingredients are standard.
Cheers
Rod
PS: I always have lashing of mayo on the side when I serve it as well (Hellman’s of course)
December 31, 2008 @ 9:44 am
Rod,
Congratulations! You get the week on an English beach. Why? Just because, really…..
Miles
December 31, 2008 @ 11:26 am
Miles,
Now that the English beach prize is out of the way I feel it safe to proceed…..
I’m no expert on chilli con carne but I like good beef when I cook anything and sometimes it doesn’t cost any more than the fatty cheap stuff, especially when it’s on offer. Sometimes I’ve added wine and garlic, sometimes just tomatoes, onions and kidney beans (baked beans in a chilli are new to me and I wouldn’t have thought of it ). The amount of chilli itself varies but it’s never too hot, I don’t like food that makes me cry unless it’s with joy of course. I have added wine on occasions and love coriander, sour cream and chives from the garden and basmati rice to accompany. I’ve never added lime but now you mention it I will from now on. In this house a dash of Tamari gets added to everything savoury, I think I’m addicted!
Bucket and spade in hand I’m ready….. although the charitable side of me will feel sorry for poor Rod on a British beach in winter all lonely and frozen… so I’ll make him some chilli (minus the mayo) and winch it down to him before I jet off for warmer climes
Cid
December 31, 2008 @ 3:15 pm
Rod,
That is not chili. It might taste fine, but calling it chili would get you beaten in 45 of the 50 states. Probably in Puerto Rico as well. In the Southwest you might not escape alive.
Dave
December 31, 2008 @ 4:44 pm
Dave
in the unlikely event of me being allowed into the US I should like to think that my personality would ensure a severe beating in all the states never mind only 45
Happy New Year
Rod
December 31, 2008 @ 5:20 pm
Super Bowl Chili
• 2 Medium onion diced
• 6 Cloves garlic crushed
• 1 pound ground beef (chuck)
• 1 pound ground pork (shoulder)
• 12 oz tomato paste
• 16 oz tomato sauce
• 4 Tablespoons ground cumin
• 1 Tablespoon ground coriander
• 2 Teaspoons dried oregano
• 1 Teaspoon salt
• 1 Teaspoon ground black pepper
• 1 Tablespoon chipotle powder
• 1 Teaspoon habenero chile powder
• 1 Teaspoon onion powder
• 1 Cup beer (better beer = better chili)
• 4 Whole ripe habeneros seeded and chopped
• 6 Whole jalapenos seeded and chopped
• 2 Santa Fe chilies seeded and chopped (hot and sweet)
• 2 24oz cans dark red kidney beans (drained)
• 2 Tablespoons chopped fresh cilantro
• 1 Pound sirloin 3/4 inch cubed
In small amount of oil saute onion until glassy. Add garlic, stir 1 minute. Add ground beef and pork until browned. Drain and reserve fat. Return to heat, add tomato sauce, tomato paste, cumin, coriander, oregano, salt and pepper, chipotle powder, habenero powder, and onion powder. Simmer for 5 minutes. Add beer, and the chopped chilies. Saute 20 minutes. Brown cubed sirloin in separate pan - add to chili along with kidney beans. A tablespoon or two of the reserved fat can be added here for extra flavor - or not, your call. Adjust seasoning to taste
Garnish each bowl with chopped cilantro, chopped red onion, and small sprinkle of grated cheese. Keep plenty of sour cream and lots of beer on hand - it’s spicy. It’s also really good.
Serve with panfried cornbread and buttermilk biscuits.
December 31, 2008 @ 5:22 pm
Rod
I loved that - you might be safe in Delaware - pretty noxious place.
cheers
December 31, 2008 @ 5:27 pm
Dave
you might be safe in Delaware
I’m afraid I wouldn’t want to mix with anybody that would tolerate my company
That’s an impressive looking recipe btw
Cheers
Rod
December 31, 2008 @ 6:03 pm
Happy New Year everyone!
I’ll get to the chili later, but first off, you just THINK this is your blog, Miles. It’s been slowly highjacked by the rest of us. But we love you for paying the dues.
Dave’s got a very good and more traditional southwestern chili con carne recipe here (yum). Here’s my version of that type, although my favorite is a New Mexican green chile stew (different spelling, different recipe). That’s my all time favorite meal — made with pork and fire roasted New Mexican green chiles from a little town called Hatch (they grow the best).
bison chili con carne
what you need
1 pound ground bison
1 - 2 cans red kidney beans or pinto beans (or 1 of each)
1 can diced tomatoes with green chiles (14.5 ounce can)
1 - 2 tablespoons olive oil
1 medium onion, chopped
2 - 3 cloves garlic, finely minced
1 small jalapeno, finely diced (none or less if you don’t like spicey)
1 can tomato sauce (pasta sauce or pizza sauce also works) *
1 tablespoon chili powder *
salt to taste
dash cayenne pepper or other seasonings *
toppings (so people can pick and choose)
grated cheese (colby/monterey jack), chopped lettuce, scallions, chopped avocado, sour cream (whatever toppings you want) *
what you do
1. In a large skillet, saute chopped onion, minced garlic, and ground bison in oil. If your skillet is big enough, you can add the other ingredients to that pan, if not transfer to a bigger pot.
2. Add the other ingredients (except the beans), cover and simmer on low heat for 1 - 2 hours, adding a little water if needed. You don’t want things sticking to the bottom of the pan.
3. Add the beans, let them heat through.
4. Serve with corn bread (gluten-free, of course).
* I like to use Muir Glen Organic fire roasted diced tomatoes with medium green chiles. Depending on what I have in the freezer, I sometimes use my own roasted, peeled, and frozen green chiles. I also use the 14.5 ounce can of Muir Glen Organic pizza/pasta sauce. This recipes is a guideline, nothing you need to adhere to. Be creative.
* I use Santa Fe Seasons Six Seasonings and Chile Blend in my chili con carne (probably about a tablespoon or more of the Chile Blend and a teaspoon of the Six Seasonings – I love these spices and use them in lots of soups and stews).
* I don’t like sour cream, but some people do, so I like to make up a variety of toppings depending on what I have on hand so people can do their own thing. It makes it more fun!
Hey Xenny, I’ll email you the photos. Wish I could share them with all of you. Hmmm? Don’t know that it would make a regular post, but I’ll have to think about it.
Take care and here’s to a safe and happy New Year’s Eve.
Melissa
xo
December 31, 2008 @ 6:51 pm
All,
wow! Thanks everyone. I must say I was hoping for an American version, which is pretty much the reason behind doing it! It is great how this kind of recipe attracts such debate on ingredients and methods, I love it!
Dave, sounds like the US is no place for a gringo like me
Miles
December 31, 2008 @ 7:23 pm
Miles
I have gone all quiet reading the above.
My chillies are no where in it
Melissa, unless you can fly me a bison over what would be the next best meat to use with your recipe?
I have printed all of the recipes off and will take a slack handful of this, that and the other and see what I can come up with next time
I searched in a Mexican cookery book but it did not list any chilli con carne recipe, Miles.
As you say, it is great when others are willing to share their recipes, thank you and a HAPPY NEW YEAR to you ALL.
Elsie
December 31, 2008 @ 8:09 pm
Wow! Those recipes look brilliant, folks!! I’ll certainly be filing them away for future reference. As Miles correctly mentioned, chilli recipes do vary geographically, but the one thing which is a must, imho, it must be HOT. I’ve a liking for spicy, strong foods, and chilli certainly ranks high on that list. Mine usually involves loads of onions, peppers and the most powerful dried chillies which I can find.
Righto, I’m off to Mass in a few minutes. Allow me to wish you all a peaceful and happy New Year. May 2009 see the realization of your aspirations, and may your debts be as short as your resolutions
I don’t bother much with making too many of either, lol. My resolutions are usually in one year and out the next 
Have a good one, folks.
December 31, 2008 @ 8:58 pm
The recipes certainly look capable of starting the intestinal fires burning, but they all seem to be missing the ingredient of unsweetened cocoa. I had always been told that the cocoa is a sensuous (read that as libidenous) additive, and one that blunts the fire as the chili progresses through the system.
December 31, 2008 @ 11:32 pm
I’m just getting caught up from the holidays, but had to chime in about chili. Volumes have been written here in the US and there’s agreement about nothing except that it’s a US creation.
Some authorities insist that beans are not a part of a proper bowl of chili. I think they are, but canned beans are only for dire emergencies. What you want to use are small red beans, cooked as Frijoles de Olla - that is, simmered slowly with lots of garlic and maybe some bacon or salt pork. Everything else is optional
January 6, 2009 @ 1:20 pm
Entangled,
Great to hear from you again, I hope you had a relaxing break. Very interesting about the beans, our supply of beans over here is somewhat limited, particularly those from your part of the world. Sounds great though and funnily enough I have some pork and beans braising in the oven right now
Best wishes for the New Year
Miles
January 6, 2009 @ 5:00 pm
There are many great ideas that you all have. I stumbles upon this blog researching what ingredients I could add to my chili recipe without creating conflicting flavors.
Here is my contribution to the blog:
- 2 cups dried red kidney beans, rinsed (soak for about an hour if you have time)
- 1/4 cup mixed quinoa, rinsed thoroughly
- 3 medium tomatoes, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 1 medium onion, diced (red or sweet)
- 1 shallot, diced
- 3 cloves garlic, diced
- 1 lb ground bison
- ¼ cup ground pork
- ½ cup parsley, chopped
- 2 tbsp olive oil, divided
- Water, enough to just cover all ingredients
- Spices to Taste
o Chili pepper
o Cumin
o Cayenne pepper
o Salt
o Pepper
Add 1tbsp olive oil to skillet with bison and pork. Brown meat then remove from skillet and drain. Add browned meat to crock-pot. In same skillet, add in peppers, onion, shallot, garlic, and spices. Sauté together until onions start to turn translucent. Add mixture to crock-pot. Add beans, quinoa, and tomatoes to crock-pot.
Cook on low for about 8 hours or longer if able to keep an eye on the crock-pot.
Cook on high for under 4 hours.
March 10, 2011 @ 3:00 pm
Veronica,
Welcome to the blog and thank you for your great contribution. I am intrigued by the addition of quinoa and especially bison which is something I’ve never used here on England. I see you use cumin which seems standard in American recipes.
Very interesting and thank you once again.
Hope you return again soon
Kind regards
Miles
March 10, 2011 @ 5:18 pm
Chilli for dinner tomorrow I reckon (slow cooker mmmmm).
This has made me so hungry.
Totally agree with the lime juice and corriander, seeds and leaf.
I usually use a small amount of cumin, you shouldn’t really taste it but it gives it an earthiness.
I love how in American recipes you see a good variety of chillies, I’m all for making use of the (very) different flavours (and textures). I tend to use a dried flake and seed mix of habanero, cayenne and super chilli I have and then add some fresh ones if i have some.
I also think you need sugar, just a tiny amount, brown is best.
I rarely do it but i love the idea of mixing pork in there too.
March 10, 2011 @ 5:41 pm
Sam,
Great comment…got me thinking about ordering some chilli seeds
MIles
March 10, 2011 @ 10:00 pm
Better get cracking Miles, you’ll miss the boat!
March 11, 2011 @ 2:28 pm
Sam,
I know! Jury still out if ‘ll do it or not..work/travel doesn’t help
Miles
March 11, 2011 @ 4:13 pm