By ~Nimz~ on November 25, 2005
Photo by ~Nimz~
Photo by ~Nimz~
"We love to make chili together, and we usually play around with it all day, adding this and that, and it is never the same, but today's batch was exceptional so I thought I would put it here for future reference. The original recipe is supposedly from Conway Twitty that my husband obtained from an anesthesiologist he was working with at the time. Conway supposedly won a Texas chili cook-off with it. But this is our version of his great recipe that has evolved over the years. It's a little hot/spicy, but you can adjust the amount of seasonings if you want it milder. Feel free to play around with it. Hope you enjoy. Someday I'll post the original of Conway's chili recipe. NOTE: I have updated this recipe with a few changes including not draining the beans and using only 1 can of Rotel. And in the directions to add extra water as needed. I like the added flavor of not draining the beans. :)"
Serving Size: 1 (799 g)
Servings Per Recipe: 4
"The only thing I did different was halve this. OUTSTADING soup that we enjoyed for lunch. Wouldn't change again . Great flavors, taste, and simple to prepare and make. Might add extra chili powder next time, personnal preference. Made for PRMR tag."
"Excellent chili and well worth the time it takes to make! I used 3 1/2 lbs of ground turkey, 2 T of onion flakes, 2 cans of Rotel and added an additional can of kidney beans. I let it sit overnight (which I do with all chili) and had it for breakfast this morning. Absolutely fantastic! Thanks for sharing another great recipe, Nimz! P.S. I will be using this as my entry for our chili cook off this year. It's a winner! **Made for I Recommend**"
"What a great tasting chili. I cut it in half and prepared it the day before serving. I let it sit in the refrigerator overnight with the chili pods in the mixture. What a great heat this has. I think I will make all future chili recipes using the dried chili pod technique. Thanks Nimz for posting this recipe."
"This is fabulous. Instead of adding the full 8 cups of water I added four then let the water dry out before toasting the spices. I ended up cooking all afternoon adding more water when needed and didn't use the cornflour mix to thicken, the simmering did a nice job of thickening. I didn't have any mexican chilli pods on hand so used some dried chillies that I found in my asian supermarket and added 1/2 teaspoon of liquid smoke for the smokey flavour. Served with rice, cheese, sour cream and green onions. Great recipe with great flavour."
"We really enjoyed this wonderful chili Nimz. It has a very nice deep, rich, smokey heat with a great after taste. It tastes as good as it smells and certainly does not disappoint. I can't wait to try this on top of poached eggs and hash browns for breakfast, thanks for sharing."
"Using the dried chilies really sets this apart from most recipes and made this one of the best bowls I've ever had. It created a real depth of flavor and a smokiness that one doesn't get with the powdered stuff. My half batch included 4 New Mexico dried chilis along with one other smaller hotter chili. At the end of the first hour of simmering I removed the chilies, scraped the soft insides and mashed them up and returned the mash to the pot. Also added a full tablespoon of onion flakes (effectively doubling the amount). Double yummy."
"This chili is truly what chili should be! I used the full amount of chilies, chili powder and also used the Rotel tomatoes, which produced ample amount of heat. I didn't have any onion flakes on hand, so used about 3/4 cup chopped onions in its place and I doubled the beans. Thanks for sharing this wonderful Chili with us, NimrodCook!"
"Very nice chili. I made this with soya meat substitute, so I left out the first phase (meat substitute is added only in the last minutes). Nice bit of heat, and very flavourful."