Thick Chilli Recipe any thoughts?

[Andy Loos1432404924]

Hey guys, looking at trying something new for a thick chili recipe. Anyone have anything they really like?

[SkunkedAgain]

Lots of meat and beans in whatever you make, then reduce the sauce.

Are you looking for a specific recipe?

[boxcar46]

[catfishkid]

try adding some corn meal to it. this will need to simmer for awhile so you dont taste just corn, but it works well.

[jeffreyd]

extra tomato paste, that will tighten it up but have to watch how much tomato is in it already and adjust. we just made some today, only with turkey. might cut one can of soup and use paste. good luck will try yours in the next couple weeks.

[jigginjim]

Your cooking the cheese into the chili? I put on after, rather than have it burn into pot. Have you thought of exchanging soup for paste?

[Andy Loos1432404924]

thanks guys, just looking for something different, i guess it doesnt have to be thick, just a different taste.

[Dark Cloud]

Heres mine. It's thick n hearty, and usually a tad diff each time...

Nothing exact but here is what I do...

3 pounds of ground meat(usually venison with beef fat)

1-1.5 pounds small/med venison pieces

6 links of italian sausage or brats(pre-cooked then sliced)

sometimes another pound bulk breakfast sausage

Get this all cooking in a big pot and when it almost cooked through add 2 big cans of diced tomatos, juice and all. Get it on a med simmer and add 2 packages of "chili" seasoning. I usually do one hot and one regular.

While this is simmering I chop and sautee 2 large onions and 10 mixed bell peppers in a little olive oil with salt, pepper, n garlic powder. I just cook em maybe 25% as they will soften while simmering in the big pot.

Sometimes I need to add another can or two of diced or stewed tomatoes.

Typically I add more salt, pepper, chili powder, and some fresh chopped garlic while its simmering...

After an hour or two add cans of beans. I end up with about 5 kinds in my chili.

Mostly light and dark red kidney beans but also white northern beans, black beans, and garbonzo beans.

If its too runny leave the top off while its simmering. Usually though you need to add water or tomatoes to thin it out...

[prov1900]

Hormel is my "secret" ingredient that thickens it up. If you can get ahold of Mickey Gilley's Chili Mix in the box, try it. Great stuff. Don't forget the jalapenos and mushrooms.

[paul pachowicz]

you can stand a wooden spoon straight up in my red brew.

3 pounds venison burger

3 large cans of whole tomatoes, drain two cans...crush em up with your hands

2 cans (one drained) dark red kidney beans

'bout 1 & 1/2 cups diced white onion

'bout 3 oz chili powder

some cumin

a few dashes of cheyenne pepper

'bout 1/2 teaspoon of oregano, finely crushed in your palm with your thumb

one beef bullion cube

a little salt

a good dose of black pepper

one medium jalepeno pepper( seeded & deveined

1/2 of large anaheim pepper " "

'bout 2 tablespoons of bead molasses

start browning off burger, crush the whole tomatoes in a seperate bowl add other ingredents except the peppers and onion.

when the burger is about 3/4 way brown add the diced peppers and onion. When burger is browned add the other stuff. Believe me, it'll be thick. If it's too thick for ya thin it down with V-8.

Bring this to a very low simmer and let it go a few hours stirring occasionaly. It's actaully better tomorrow.

This ain't gonna knock your socks off, it's tasty, but ya ain't gonna suffer from it tomorrow either.

[Andy Loos1432404924]

awesome, thanks guys!