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Originally Posted by mathman
It looks light on cumin as well.

I think too much cumin can start to give it a bitter taste, but you can adjust it.

Try this recipe exactly as it's written first and then tweak it to your liking.

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I’d go with Barts recipe.

Order some good dried, ground, red Chile. It’ll be way better than using “chili powder’ like McCormicks or similar.
Just google. Lots of places to order good stuff.


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EdM has a couple fine chili recipes.


He sent them to me several years ago.


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Here's a contest winner...

Brother Bart's Chili


1.5lb Chuck roast
32oz beef stock or broth....Broth is saltier...
4Tbsp Chili Powder
1Tbsp Garlic Powder
1Tbsp Onion Powder
1Tbsp Oregano
1Tsp black pepper
1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets)
1Tsp Cumin
1 medium onion,diced
1 8 oz.can tomato sauce
1 can Rotel Tomatoes,(Diced tomatoes with green chiles).

Method....
In a heavy soup pot or dutch oven...
Cut the Chuck roast into quarter inch cubes(this is important).
Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside...
Cook diced onions with corn oil until soft.
Add beef stock.
Add Sazon packet.
Add tomato sauce.
Add Rotel.
Cook until boiling.
Taste for salt....Add salt while simmering until it's right...
At this point the mix should be orange.....
All Tbsp & Tsp should be heaping...
Add meat.
Add all dry ingredients EXCEPT Cumin.....
You might need to add water if it's too thick...
Simmer for an hour,covered,stirring every 10 minutes and taste it for salt...
Add cumin and simmer for 15 minutes...
Turn off the heat and let it set for a little bit....
Serve with sharp cheddar cheese and a dollop of sour cream...

My note: leave out tomato paste and Rotel for a more authentic chili


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Old Corps

Semper Fi

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For a more authentic Chile, leave out everything except the meat,onion,garlic,chile powder or homemade Chile sauce, s&p and dash of cumin.

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Brother barts recipe is almost exactly what I do. I use 2 pounds ground deer another Tbs of chili powder some minced garlic, a chopped jalapeno and 1/4 cup of lime juice added to that recipe.

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I won a cookoff using Wick Fowlers 2 Alarm seasoning packet but only used 1/2 of the chili powder per his instructions. Go figure.


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Originally Posted by TexasBBQ
I won a cookoff using Wick Fowlers 2 Alarm seasoning packet but only used 1/2 of the chili powder per his instructions. Go figure.

Was this a Special Olympics cookoff?

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This one is real good. I do add jalapeños or Serrano.


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That one is getting close, but toss the tomatoes and thyme. If you use her basic concept; meat, onion and garlic, but used chile pods steamed, ground and put thru a sieve to make the foundation chile sauce, you got the real deal.

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Originally Posted by chlinstructor
LOL.
Anything that has Celery in it shouldn’t be called CHILI. 🤪

My son won the chili cookoff two years in a row at the hospital where he works with my chili recipe. The third year he got second place to some kind of white chicken chile soup, Needless to say he was pissed. mad


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