Homemade Chili Recipe Recipe | Chili Recipes

Chili con carne is one of my favorite recipes. I usually make my chili without the beans, but I like it either way.I hope you give this chili con carne recipe a try.
This is my Red Chili Recipe. I like a more red chili pepper based chili as opposed to a tomato based chili.
My ingredients were
6 pound chuck roast (any meat can be substituted)
3 poblano peppers
2 habanero peppers
5 jajapeno peppers
1 white and 1 red onion (substitute any onions)
5 roma tomatoes (any tomato can be substituted to taste)
cilantro (to taste) I uses about 1/4 cup or so
chili powder unsweetened 2 1/2 tbs (this is the key I think)
salt to taste
Just under 1/3 cup oregano
Red chili powder (about 1/2 cup)
cumin (about 4 tbs)
5 cloves garlic (or to taste)
2 beef bullion cubes
splash of chicken powder (or to taste)
1/3 cup brown sugar
Water to cover 1/4 inch above ingredients

These are the ingredients. This is a recipe to make your own. I roasted my poblano peppers, jalapeno peppers, tomatoes and tomatoes. I then blended them in a food processor, a blender will be equally as good. In the meantime I browned my meat and added the dry ingredients.
I then added the ingredients that I blended, and added the water. I cooked for a little over 2 hours (this doesn’t need to be specific) I then added the garlic and dark chocolate. Then cooked for another hour. Then I finished with the white beans and cilantro….This is a recipe to make your own. This is only a guide to get you close. I really believe the dark chocolate is the ingredient that takes it over the top. I wish I could be more specific, but this is a recipe so personal that you need to tailor it to your taste. Thanks for watching.

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Chili con carne, commonly known in American English as simply “chili”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.

what’s up everybody this is lyle with no hippie bbq and i was over watching uh the bald chef on his channel if you haven’t checked him out check him out but uh he did a chili recipe and it kind of gave me a reason to cook this uh cook this chuck roast anyway we’re gonna zoom on in so you can take a look at what i’m using for my chili so what we’re gonna be using i keep telling y’all about these hispanic markets and i don’t think you guys believe me we’re gonna be using garlic this is like 50 cents the hispanic place so we’re going to be using some of that boom we are going to be using some boldo leaves i hope i’m pronouncing that correctly some whole oregano mexican oregano some cumin they’re calling it some other fancy stuff on that now we’re gonna be using this red hot chili powder now typically what i would do is i would use these whole chili pods and then boil those down and extract it but i’m assuming most people aren’t going to do it so i might as well do what i think people are going to do so we’re rolling with the red chili powder we’re going to have some jalapenos which are going to be roasted here in a little bit some roma tomatoes which i’m going to be roasting a little bit some onions some poblano peppers a couple habaneros because you know he likes it hot around here we are going to be rolling with a little chicken bouillon a little beef bouillon kosher salt you can’t forget about this boom dark chocolate baby if you’re not up on that get up on that and then we got this uh chuck roast that i cooked sous vide last night not because i wanted to but because i was a little lazy so i just did it like that and seared it off and then we are going to be rolling with some cilantro so those are ingredients here’s what i would be doing before we get back i’m going to be dicing up this beef and kind of searing it off a little bit more then i’m gonna be roasting my poblanos my tomatoes and my jalapenos i’m not gonna roast these habaneros and i’m not gonna roast the onions so i’ll be doing that and when i get back we will be uh ready for this next step right after that down a little bit and one thing i didn’t mention that we’re going to be adding later not because i like them but my wife likes beans and her chilis i have some white beans going back here so anyway this meat has got cooked down and i wanted it to kind of start sticking to the bottom of the pan which it has now i’m going to add my chili powder and we will be adjusting this throughout the cook so if things aren’t perfect now they will be so i have that cover with the chili powder now these baldo leaves these are kind of like uh bay leaves and what i did was i crushed those up so i just took the bag and rolled over the rolled over the uh bag with the can to kind of crush them up we’re gonna go with about just under a half a cup of mexican oregano and it’s looking dry don’t worry we’re about to get to that i’m gonna go with some salt that’s gonna be to taste but i imagine that’s about five tablespoons to start with so this is gonna be kind of my base now my vegetables are kind of roasted in there i’m gonna turn this off for now and let this wait until my vegetables are done and then we’re going to throw that in there and then that’s going to kind of start our uh you know it’s going to start our cooking process at that point we’re not our cooking process but that’s what’s going to start looking like chili right now it just looks like a bunch of red meat so anyway i’m gonna get those uh peppers out here probably about another or peppers and tomatoes probably about another 20 minutes but uh we’ll be back to see what i do with that one thing i neglected to mention was that i did add some cumin uh to that chili after we got done filming i forgot all about that so now we’re just gonna add our peppers i already have my tomatoes in this uh food processor so we’re gonna add the jalapenos the poblanos seeds and all take the stem off if there’s a stem on there gotta get that one the jalapenos and i’m gonna just start off with one and a half onions let me get this other stem off this other one oh that is hot as hell all right so we’re gonna get that black up a little mixture blended up and that’s kind of what it looks like and you’re like lyle that’s not red that’s like green or something like that hold up just wait a minute on that you’ll we’ll get there so i’m gonna dump that in here and i’m gonna stir it up all right see how it’s kind of starting to get a little more red now i’m gonna drop in two beef bouillon cubes and a sprinkle of chicken and then i’m going to add some water to it hold up a second let me grab some water and we’ll be right back like some chili guys so we are about to get this bad boy turned up to a simmer and we’re going to go low and slow on that and that’s going to kind of reduce that down a little bit remember i have these beans that i’m going to be straining here in a little bit and dumping in like i said i’m traditionally not a bean person but my wife likes beans so we’re rolling with that so really our only other ingredients are going to be salt to taste at the end we’re going to you know closer to the end we’re going to add this dark chocolate now this dark chocolate is not sweetened or anything i still have some cilantro i need to add another thing about this chili powder is this chili pep this chili powder that i’m using is a straight chili powder there are no seasonings in there that is straight up red chilies just ground down into a powder so if you’re using like a something that they call chili powder that has cumin and some other stuff in it you may need to adjust this recipe a little bit but that is straight up just regular red peppers so we’re going to get this on it’s probably going to cook i’m going to go kind of low and slow on this we’re going to go for probably about three hours on this and uh we’ll be back because this is gonna be tasty all right everybody so we are about an hour into this uh simmer and i’m gonna go ahead and i’m gonna add our garlic this is about four garlic cloves uh three of them were roasted because i already had them roasted and two or just uh regular and now i’m gonna go ahead and add about a third a cup of brown sugar here’s where the magic happens we’re gonna go with just about a teaspoon and a half of uh dark chocolate powder unsweetened i’m gonna get that stirred in so we’re gonna let this go it still needs to cook down a little bit and what that chocolate is gonna do is it’s gonna give you kind of a deeper flavor than you know if you didn’t have it in there so i got that the only thing we have left to put in there are these beans that are sitting back here that are pretty much cooked they’re not all the way cooked i’m gonna put those in with about an hour left and then i have some cilantro and i’ll put those in like uh put that in at the last minute so we will check about an hour away from uh this chili being finished and you can kind of tell it’s cooked down a little bit uh it’s still going to cook down a little bit more but i’m going to go ahead now and i’m going to add let’s just say a handful or if you want to be hippie about it i think that’s going to be about a third a cup of cilantro or so so we got that in there i’ll go ahead and add my beans but i’m going to watch that as i stir them in to make sure i’m not overpowering it like i said i personally would rock this without the beans but uh i’m making this for more than me you know what i think i made the perfect amount boom so we’re going to cook this down a little bit and uh next time you see me we are going to be uh kind of finished so see you back then this chili done now like i’m saying my chili is not necessarily anything you need to follow the recipe on but one thing i will tell you no matter how you make your chili if you are not rolling with that dark chocolate in your chili you’re missing out on something so try it the next time you make your own recipe or whatever but that is going to kick it up another notch anyway i did add some beans to this so let’s come take a look and uh see what we’re working with here so this here is more of a a red pepper based chili you have some chilies that are more tomato based this is more red pepper based and like i said i use that uh chuck roast for this so we’re gonna go ahead and spoon this in now i am feeling hippie-ish so why don’t you follow me over here we’re going to waste about another 12 and a half cents worth of vegetables on this to garnish it up a little bit we’re going to hit it with a little cilantro then we’re going to hit it with a little cheese then we’re going to hit it with little onions boom you know what let’s use another 1 10 of a cent worth of onion on there bam there you go anyway thanks for stopping by no hippie bbq i appreciate the view comment subscribe holler at your boy