My aunt has been making this recipe since she married my uncle. One day, my mother borrowed the recipe and invited them for dinner. My uncle thought it was the best chili he had ever had and told my aunt she should get the recipe for it to make it later. Suffice to say, my aunt was not pleased - but she still makes it for him.
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my fiancee who hates chili.
This recipe does not call for beans, and I recommend you try it that way. They can always be added later if someone (like my wife) insists on ruining it with beans. While deer hunting on the Nueces River, someone shot some 'camp meat', and I had to cook it up. I diced it into 1/4 inch cubes, browned it in a cast iron pot over an open fire, and went from there. I didn't have oregano, corn meal, crackers or garlic, but served flour tortillas with it and everyone enjoyed it.
This hearty chili will really warm you up on a cold winter day!
This is a thick and meaty chili with some different twists. It is easy to make and everyone seems to really love it. A lot of people have asked for this recipe.... It is a great meal! Serve sprinkled with grated cheddar cheese and a small amount of sour cream and some crackers or bread.
Beans, beef, tomatoes, jalapeno and habanero peppers, onion... whatever sounds good goes in! This makes enough chili to feed an army. I cook it on the stove first, let the flavors mature in the fridge overnight, and then put it in the slow cooker all day while I'm at work.
My mother's homemade chili. This can be simmered on the stove, or cooked all day on Low in a slow cooker. Beans are optional!
Warm simple chili that hits the spot during a football game or any other time you really need it.
This is always a favorite after that first cold spell of winter. This recipe makes enough to put some away for leftovers. This chili is even better after reheating. An easy recipe that is quick and sure to be a family favorite. Serve and enjoy with crackers, cornbread, cheese or Fritos. This is not a hot chili and is just a tiny bit spicy.
This thick chili has a good, full burn with unexpected little bits of sweetness.
Growing up in Boy Scouts you learn all kinds of different ways to cook. This started out as my scoutmaster's Dutch oven chili. Now that I'm grown up, I've adjusted the recipe to my own tastes. This is a great one for that slow cooker, Dutch oven, or even a pot on the stove. You might want to put a warning sticker on this one, it's spicy!
Grampa Dave is at it again with a tried and true recipe for chili that uses beer and coffee as flavorizers. This version of the American favorite is not too hot, but real long on flavor. If you like my Barbeque Sauce, I promise you'll like this, too!
This is a chili that I developed myself while stationed in the UK. It has some kick to it.
This hearty steak and bean chili benefits from a healthy pour (if you can call 14 ounces a "pour") of Jim Beam bourbon.
Everyone that has tried this chili has loved it, the house smells great when you make it, and it tastes even better. This recipe makes 16 servings, which can be 2 batches at most homes. We make more, and freeze it: lasts longer, tastes better.
An easy chili recipe you can make mild, medium or hot at will.
This is a recipe that I have decided to make after reviewing many Texas Chili recipes. I believe it to be my own, with the right amount of "heat." This goes well with Cheez-It(R) crackers mixed in or with French bread and honey butter.
My grandma’s chili. You can make this as thick or soupy as you like. It’s awesome either way. This makes quite a lot and it freezes well. So have your Tupperware ready.
I came up with this recipe by just messing around trying to find a good recipe for chili, and so far every time I make it people line up for a bowl...hope you like it! I usually let mine cook for minimum of 10-12 hours, but i feel the longer it cooks, the more the it brings out all the flavor. This is as mild tasting chili or as hot as you want to make it. I really don't like it too hot so I find my chili to be spicy enough for chili but not so bad that I start sweating.
A BBQ spicy chili with lots of beans and meat. Just brown the meat, add the rest, and simmer!