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Recipe schmecipe. I just dump a bunch of stuff in the crock pot. Thanks for the reminder though.
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Here's the one I start with (I adjust according to how it tastes)
• 500g lean minced beef (10% or less fat)
• 2 medium onions, chopped
• 3 garlic cloves, peeled and finely chopped
• 2 tsp hot chilli powder (To taste: you probably want to work up from this, not down)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp plain flour
• 150ml red wine
• 300ml beef stock, made with 1 beef stock cube
• 400g can of chopped tomatoes
• 400g can of red kidney beans, drained and rinsed
• 3 tbsp tomato purée
• 1 tsp caster sugar
• 1 tsp dried oregano
• 1 bay leaf
• couple of squares good plain chocolate - the higher the cocoa percentage the better.
• salt
• freshly ground black pepper
Cooking Method
1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Add the chocolate. Season with a pinch of salt and plenty of freshly ground black pepper.
3. Bring to a simmer on the hob, then transfer to a slow cooker leave to simmer gently for 4 or so hours, stirring occasionally. Add the kedney beans and simmer another hours. Adjust the seasoning to taste and serve.
4. You can serve it now, but... it's better left to cool until the following day, then reheated.
I like it with fresh crusty bread and loads of butter.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Nice. Bookmarking this one.
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Add a dash of Worcestershire sauce and just a pinch of liquorice powder to that. And be really careful with that liquorice powder.
Wrong is evil and must be defeated. - Jeff Ello
Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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I hadn't heard this before, so I have to ask: what does liquorice powder do in a chili recipe?
TIA,
RJ
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Hard to explain taste, but it adds a different bite.
just be careful to not add to much, then you destroy the chili.
Wrong is evil and must be defeated. - Jeff Ello
Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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OriginalGriff wrote: I like it with fresh crusty bread and loads of butter.
I was getting ready to say... what about the oil!?
Why not put that in the pot itself, or use ground chuck (instead of lean beef)?
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Dry frying the beef releases the fat to fry the onions in, and that's all you need.
The butter's just there to stop the bread being too dry and as a little flavour as the chilli itself is quite "dry".
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I don't use recipes, or write them down. Sorry about that, Chief.
Will Rogers never met me.
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Roger Wright wrote: I don't use recipes,
I go this route, quite frequently myself. I know what the basics are, and using my imagination at the time, usually pay off with a good bowl or two...or three. 
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put stuff in pot. add more stuff until it tastes right.
but i usually use stew beef, and i usually add a few dried chiles, and i usually add a tiny pinch of cinnamon and a bit of dark chocolate (not enough so you can spot them, but they make a nice background for the heat)
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Chris Losinger wrote: bit of dark chocolate
I see this a lot, now. I will have to try this.
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- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
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Eddy Vluggen wrote: Diced meat (often pork)
Minced meat (often pork)
My dad used to make his chili and green chile stew with a good pork.
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Eddy Vluggen wrote: Union, garlic
Isn't it a bit passe to imply that the unions stink?
I wanna be a eunuchs developer! Pass me a bread knife!
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Slacker007 wrote: comfort food
If you make it right, "comfort" isn't really the appropriate word.
I wanna be a eunuchs developer! Pass me a bread knife!
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Look up Original Sin Chili. There are minor variations on the theme. It's a great no-bean chili my family has been eating for decades. (especially good with toast and peanut butter, another tradition)
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Besides the usual ingredients (beans, hamburger meat, spices, onions, etc.), we like to add the following toppings: grated cheddar cheese, sour cream, onions (yes, double onions: cooked and raw), AND...wait for it: SPANISH PEANUTS!
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I use all the ingredients you have mentioned at some point, but I have not tried the peanuts...spanish peanuts!! Very interesting.
I have tried Spanish olives, which imparts a unique flavor as well.
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If you have no Spanish Peanuts, Virginia Peanuts will do in a pinch (but use more than a pinch).
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I had to double-check the URL and make sure my browser somehow hadn't loaded some Martha Stewart recipe-trading site.
Nah, kidding. Good stuff, all around. Except that now I'm craving chili. Good going.
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Here is a great one from Bob Pease who was an analog engineering legend, and wrote columns exclusively for Electronic Design magazine until his death in 2011. Bob obtained a BSEE from MIT in 1961 and was a staff scientist at National Semiconductor Corp., Santa Clara, CA, for many years. He had a sense of humour and knew a bit about chilli too. This recipe was seriously published in an electronic design magazine a few years ago.
What's all this recipe engineering stuff, anyhow?
http://electronicdesign.com/archive/whats-all-recipe-engineering-stuff-anyhow
Robert A. Pease / Engineer
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