Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Brother Bart's Chili Recipe Needed

Would anyone here have Brother Bart's chili recipe. I had it on my old PC, and when it crashed it took everything with it. Tried searching it, no luck

Thanks,

Lynn

Bart�s Chili!

Here we go...This is simple....
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...

Elkhunter,

Thank you, thank you You are a lifesaver !

Lynn

Bart's Chili is good. I have made it, and the recipe works well.

I do it a bit different though. Not being judgmental, but just offering an alternative.

Chili really does not need a recipe. The basics are the same, the difference is in the details.

Did that say 1/4" cubes??

small dice, quarter inch or around 3/8ths works fine. If I recall, 'small dice' technically means 1/4 inch by 1/4 by 1/4. Little cubes.

Heck, I am never 'technical' with cooking though.

Double the garlic powder...
Double the onion powder...
And use a 2 pound chuck roast...
That's my latest tweak....
Grub up...

and don't forget the cold beer in a bucket full of ice

yes, to all counts!

nothing like good chili, even the real kind without beans. although i enjoy both kinds, somewhat equally.

i've even stooped so low as to mix a can of beans, a can of tomatoes with a lb of fried hamburger, and add a package of McCormicks chili seasoning, and been as happy as a dead pig in the sunshine.

but, admittedly some chili's are better than others, but they're all good.

the early plan was for chili to be a tasty, fulfilling & hearty meal at low cost. we've strayed a bit from the early days, but chili remains a mainstay.

I made a batch a little different the other day. No tomatoes or sauce, just great northern beans, some of which are mashed to give it thickness. And the kicker, the meat is chicken. Turned out good.

so you made some chicken/bean soup?

Sounds like our Supo Pavo Pinto

1 medium white onion.
1 or 2 green chilis (Your call, if you want Bell, Serrano, Anaheim, Jalapeno, Thai... I like Jalapeno)
2 cloves of garlic
2 Tbsp Olive oil or butter.
2 Tbsp flour
1 Tbsp Cumin
� tsp Ground Coriander (for a more savory soup) OR 2 Tbsp freshly minced cilantro (for lighter fresher flavor)
� tsp Black pepper
� tsp ground oregano
� tsp chili powder
3 cups chicken stock
1 can of white pinto beans (roughly 14 oz, drained)
1 can of navy beans or cannellini (not drained)
1 can of Green Giant southwest style corn OR white shoepeg corn.
Juice of 1 lime.
1 Tbsp hot sauce.
Meat from two or three smoked turkey legs.

Avocado slices and green onion (optional)

Mince onion, garlic, and chili. In large stock pot, saut� the onion and chili in butter. Add flour and continue to cook on low stirring and scraping constantly until flour begins to brown slightly. Add cumin, coriander/cilantro, pepper, oregano and chili powder. Add chicken stock. Add lime juice and hot sauce and bring to a light boil. Add beans, and corn. Reduce to a low simmer and add meat. Allow to simmer covered for 5 minutes. Uncover, stir and serve with a few thin slices of avocado and scallion floated on top.

at least you call it soup and not chili

That looks pretty good...

LOL I guess so, except with all the usual chile ingredients, it did taste like chile.

snort!

Hey, I'd share a campfire with you any time sse, and I'd even try the chicken bean soup.

cluck, cluck...lol

Me too Sam but he would have to leave the margarine at home!

oh! Now THAT was a low blow Keith

No margarine was harmed in the making of that chile.