Who has the BEST chili recipe?

Depending on where you go in North America, people have different recipes for homemade chili. Mine gets some good complements but I don't think it is the best. Anyone here think they have the BEST chili recipe and would like to share it?Who has the BEST chili recipe?
In Texas, every year at chili cook-offs and even the big State Chili Cook-off, the ';secret'; ingredient was invariably, and not because of it's novelty but because it actually made the chili taste DANG good, was rattlesnake. At least some. Malt beer was another, homegrown peppers, babied from birth on a window sill with flavored waterings help, and something about using chunky ocean salt rather than granulated made a big difference that I wouldn't have thought it would. If you use beef, use Japanese beer fed Kobe beef.Who has the BEST chili recipe?
';Western Chili'; - Serves 8 to 10





3 cups dried red beans


6 cups water


2-3 bay leaves


2 lbs. ground beef


1/2 lb. pork sausage meat


3 cups chopped onions


3 tsp. minced garlic


1 tbsp. chili powder


3 (8 oz.) cans tomato sauce


1 tsp. red pepper flakes


1/8 tsp. curry powder


1 tbsp. ground cumin


1 tbsp. salt


1/4 tsp. hot pepper sauce


1/8 tsp. cinnamon





1) Soak beans overnight. Next day, drain; place in large pot with the 6 cups water and the bay leaves. Cook about 45 minutes, until tender; drain.


2) Brown ground beef and sausage meat with onions and garlic about 10 minutes; drain. Add to beans, along with chili powder and remaining ingredients; simmer 1 hour. Discard bay leaves.
I get all kinds of complements on my homemade chili. Take 1 lb ground beef %26amp; brown in skillet w/ 1 medium onion chopped %26amp; 2 cloves garlic minced. Drain, then pour into medium stockpot. Add 1 can crushed tomatoes, 1 can kidney or chili beans, 1 tsp chili seasoning, 1 stick butter, salt, ground pepper, a few dashes of tobasco %26amp; 1 can beer. Simmer for a couple of hours over low heat....Serve with your favorite chili fixings......Wonderful!!
here is the best I've ever tried


Craig Claiborne's Real Texas Chili recipe


3 pounds boneless chuck, 1-inch cubes


2 tablespoons vegetable oil


4 to 6 tablespoons chili powder


2 teaspoons ground cumin


3 tablespoons all-purpose flour


3 cloves garlic, finely chopped


1 teaspoon dried oregano


1 (13 1/2 ounce) can beef broth


1 broth can of water


1/2 teaspoon pepper


1 (15 ounce) can pinto beans, drained and rinsed


1 cup sour cream


1 lime, cut into 8 wedges





Saut茅 beef in oil in 4-quart pot until meat changes color but doesn't brown, 8 to 10 minutes. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.





Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat. Simmer, partially covered, 1 1/2 hours, stirring. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.





Add beans; heat through. Garnish with sour cream and lime.
Without going into recipes, I CAN tell you one thing.





The quality of the ground chili peppers you use is the most important thing about chili.





New Mexico produces some of the finest ground chili in the world.


It comes in several grades of heat, from mild to medium and hot.





This is not a chili mix, or spice blend, but is dried and toasted chilis, ground to a powder





With this chili, it is a cinch to make excellent chili. Using the supermarket crap, no matter what you do, the results can vary from okay to crappola.
Chili Con Carne





2 cup Pinto beans, dried, or Great Northern or similar beans, soak overnight and drain


2 lb Beef, lean stewing, cut into cubes


1/2 Lb Chorizo


2 x Bay leaves


2 lrg Onion, sliced


1 cl Garlic, finely chopped


2 tbl Oil


5 x Tomato, peeled, seeded and chopped, or 3 cups tomato sauce


2 tsp Salt


1 tbl Cornstarch, or 2 tablespoons cornmeal


1/4 tsp Oregano, dried


1/4 tsp Sage, dried


1/4 tsp Ground cumin


1 1/2 tsp Pepper


1 tbl Chili powder





Put the beans and the meats in enough water to cover them, and bring to a boil. Add the bay leaves, onion and garlic, and continue cooking over moderate heat until the beans are tender-about two hours.


Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch or cornmeal, herbs and seasonings. Mix them thoroughly and simmer for five minutes. Add the mixture to the beans and simmer for one more hour.





Add red %26amp; green peppers if desired.