Do you have adblock enabled?
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Epicurious)   This week's Fark food discussion: Chili. Share your favorite recipes, ask your questions, post your photos   ( divider line
    More: Interesting  
•       •       •

1448 clicks; posted to Main » on 11 Oct 2012 at 5:00 PM (5 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2012-10-11 02:19:40 PM  
5 votes:
I put beans in my chili.

Deal with it.
2012-10-11 02:26:30 PM  
3 votes:
No beans. No crackers.
2012-10-11 02:21:52 PM  
3 votes:
It isn't chili without beans.
2012-10-11 02:20:46 PM  
3 votes:

Rev.K: I put beans in my chili.

Deal with it.

2012-10-11 07:36:53 PM  
2 votes:

1 portion meat OR substitute (optional). Why? Because FARK YOU, that's why.
1 portion hot OR mild substance (optional). Why? Because FARK YOU, that's why.
1 portion beer (optional). Why? Because FARK YOU, that's why.
1 portion some kind of beans (optional). Why? Because FARK YOU, that's why.
any amount of any other ingredients (optional). Why? Because FARK YOU, that's why.

// Yes, YOU
2012-10-11 05:58:24 PM  
2 votes:
And please, no sugar in my cornbread. I like it Mexican style, with peppers and cheese, made in a cast iron skillet in the oven.
2012-10-11 05:20:28 PM  
2 votes:
Fact - adding beans to your chili ruins what was initially a wonderfully delicious chili, and turns it into a disgusting meat-and-bean stew.

Quoting my dad though - secret ingredient/process to making an awesome chili "put one beer in the chili, then put two beers in the cook"
2012-10-11 03:00:36 PM  
2 votes:
Look, it's in the official rules. No beans.
2012-10-11 02:31:12 PM  
2 votes:
If you can't eat it with a fork, it's soup.

/team no beans
2012-10-11 02:29:38 PM  
2 votes:
You can serve the frijoles alongside the chili, but not in it. And they are never, ever cooked together.

Feel free to disagree with me, but you'll be incorrect.
2012-10-11 02:28:45 PM  
2 votes:
My wife likes beans in her chili. I say that sh*t is just filler, meant to keep me from filling my body with meat.
2012-10-11 02:24:21 PM  
2 votes:
Ground beef and a can of beans with chili powder isn't chili.

I need a great crockpot chili recipe made with stew beef and no gotdamn beans. Please ;D
2012-10-11 11:11:06 PM  
1 vote:
Totally a bookmark.
2012-10-11 09:46:19 PM  
1 vote:
Thanks for all the great chile recipes; there's nary a one I wouldn't be delighted to try - compliments to so many chefs.

i185.photobucket.comView Full Size

Eating it so many different ways makes for a lifetime of opportunities.
2012-10-11 09:37:04 PM  
1 vote:

DingleberryMoose: nvmac: MUST have seasoned stewed tomatoes or is just isn't right.


Proper chili contains no tomato or products thereof.

/somebody had to say it
//mostly kidding

brap: I still remember as a child being in Mexico with my grandfather and family and him freaking the feck out on the waitress when she brought him his chili con carne.


He probably got something very like the recipe I linked above.

My favorite is Chile Colorado from Cafe Poca Cosa In Tuscon. It may not even technically be chili but I don't care because it is  SO FREAKING DELICIOUS and the nicest folks you'll ever meet.
2012-10-11 07:58:55 PM  
1 vote:
The other name for chile is Texas Meat Stew and it only comes without beans. It ain't Texas Bean Stew.
It's made with any of a variety of meats: venison, beef, pork, armadillo, or combinations. My favorite recipe combines chunks of pork butt with chunks of chuck roast. Start by browning in bacon fat then braising the beef chunks in a good beef broth laced with Cayenne, cumin and a bit of oregano with salt and black pepper to taste. When the beef has been simmering or about an hour, brown the pork chunks in bacon fat and dump them into the simmering beef. Add onion and garlic to taste (at least one large onion chopped and 5 cloves of garlic chopped) and canned tomatoes or peeled fresh tomatoes until the consistency and volume are as desired. Saute several chopped jalapenos and add to the mix. Lower the heat until just barely bubbling and allow to simmer for at least a couple of hours. The flavors will be enhanced if you remove the pot and chill it overnight before reheating and serving the next day. Heated corn tortillas make a nice accompaniment. Crackers are for city boys and girls.
2012-10-11 07:26:39 PM  
1 vote:
OK, not that anyone cares or will read this, but now that I'm home and have cracked open a beer, I'll tell the story behind my recipe, which I posted above.

So, I never had a good chile recipe, and always wanted one. But I was always wary of homemade chile recipes because most of them suck donkey butt. You'll go over to someone's house and they'll be all proud saying, "Hey, I made my award-winning chile!" You're supposed to be all impressed but all it is is a crockpot filled with random chunks of stuff (beans, meat, tomato, jalapeno, other unidentified nonsense) floating in a watery liquid with a nice yellow layer of grease on top. The nicest thing that might be said for it is that it is really spicy. In general it's just gross and unappetizing. Nobody wants that.

Chile con carne is what the name tells you: chile with meat. "Chile" in this context referring to a typical southwest red chile sauce (the full name is chile colorado for those of you who aren't from here). This is a very simple dish: make a roux out of fat and flour. Add a bunch of ground up dried red chile peppers. Add some sort of liquid and cook until thick. Done. Chile colorado is usually used in making things like enchiladas - make layers of corn tortillas, chopped onions, chile sauce, and cheese. Chile con carne is just that with meat added in.

Which makes something a lot more appetizing. The sauce is smooth and thick and that awesome red-brown. And that's no random crap floating in it. You took a completely smooth sauce and added meat. That's it. Unlike that normal homemade chile nonsense, this has something actually binding it together, so it's not just a runny mess.

OK, so take that starting point and add some other seasonings (I started with onion and garlic, because those are obvious). I did end up adding beans because I like that, but not too many because beans aren't the focus. Then I just played with the liquids and spices.  But it is still mainly just a smooth red-brown sauce with bits of meat (and beans, OK, I know, I suck hard for that), but that's it.

Don't make it without binding the sauce with something to make it thick and don't have too much crap in it (don't use diced tomatoes, and don't use diced green chiles - they just don't belong), and don't just throw anything in that might be in the cabinets. And, for all that is good and holy, don't have a recipe where every line in the ingredient list starts with "a can of..." Actually cook. It's not hard.
2012-10-11 06:53:08 PM  
1 vote:
Just to troll a bit Cincinnati "Skyline" Chili

delicious-cooks.comView Full Size

2012-10-11 06:50:49 PM  
1 vote:
Here is a drop dead simple chili recipe that is usually well received.

* 1/3 cup oil
* 3 med. onions, chopped
* 2 stalks celery, chopped
* 8 cloves garlic, minced
* 1 bell pepper, chopped
* 4 jalapeno pepper, minced
* 2 lbs. ground chuck
* 2 T. each ground red chilis, cumin, oregano
* 3 T cayenne pepper
* 1 bay leaf
* 2 T salt
* 2 c. water
* 2 28 oz. cans tomatos
* 6 oz. can tomato paste

Saute first five ingredients in oil until limp.
Add meat and saute until browned.
Mix the spices together in a bowl and sprinkle into the pot.
Mix thoroughly.
Add water, tomatoes and tomato paste.
Bring to a boil.
Reduce heat and simmer for 2 hours, stirring occasionally.

Top with raw chopped onions, grated cheddar cheese, use corn rounds or Fritos for a spoon.

The meat is variable, I either use pork or beef. The pork can either be cubed stew meat, sausage, or ground pork. It is always around 2 lbs.
2012-10-11 06:45:30 PM  
1 vote:
And NOT ONE MENTION OF Anchovy/Sardines to enhance the beef flavor (if beef is being used in the chili.)

For shame, Fark. I thought you old punks actually knew stuff.
2012-10-11 06:37:26 PM  
1 vote:

proteus_b: wow a discussion of chili, so original!

Coming late to a fun thread and stating how stale/droll/boring the topic is, so original!
2012-10-11 06:29:13 PM  
1 vote:
zarina.caView Full Size

mmmmmmm beans.
2012-10-11 06:24:34 PM  
1 vote:
Not much to add here, but I will say this: if you can get your hands on some smoked paprika, it adds an amazing element to the flavor. Highly recommended.
2012-10-11 06:16:35 PM  
1 vote:
ts;ww: "Meat. Grease. Fire."

There's no recipe for chili; it's an art, not a science. It can't be done in ten seconds flat, in fact, it'll take the entire afternoon. A little quality and care can go a long way.


- 5 lb of the cheapest stewing meat you can buy. Stewing beef, aka cubed chuck, cubed pork shoulder, aka "boneless country style pork ribs", hunks of stewing lamb hacked off a leg-o-lamb, doesn't matter what kinda animal it came from. Venison, incidentally, rocks. If you're in France, take a hunk outa Celestia's flank for all I care. You want meat. Five pounds of it, in respectable 1" cubes or thereabouts.
- 1 lb bacon. And not just because this is Fark and because bacon. You want the bacon because you want grease.


See that bacon up there? Fry the whole pound up slowly until it's crispy. Eat some of it (if you don't like your bacon crispy, eat some of it before it gets crispy!) You knew you were going to eat some of that bacon anyways, and using the whole pound of bacon means you get to eat some of it now, while keeping all the grease in the pan for later. (If you like your bacon crispy, crumble the rest before you eat it all!)

Now, see that big pool of fat down there in the pan? That there's grease. Don't throw that out! What you're gonna do with it is use it to brown those cubes of meat and toss the browned cubes into a big pot. You're not trying to cook the meat, just get some of that lovely Maillard action going on the edges.

You should now have an unholy mess of splatters over your stovetop, and a goodly bit of grease left over. Don't you dare throw that grease out either; because we're gonna use every drop of baconated goodness that pig had to offer.


Before you got to the meat and grease part, you should have done some prep work on the fire. Mise-en-place, the hoity-toity word for doing all the grunt work up front, so you can concentrate on the fun part when you actually get cooking.

I use:
- 2 heads garlic, peeled and crushed. (This is the only time when it's ever acceptable to buy pre-peeled cloves of garlic.)
- 1 large yellow onion
- 3 green onions (more for color than flavor)
- 1 red bell pepper (for color)
- 5 red jalapeno peppers (for flavor)
- Optional: One of them ghost peppers. Just one.
- 5 serranos (for color and flavor)
- 5 of those little orange habaneros (for fire and flavor)
- 3-4 of whatever other pepper strikes your fancy while you're shopping (really, just pick something)
- 4 Tbl of a quality chili powder. I use a New Mexican red chili powder with beef, a green chili powder with pork; if you can roast your own peppers and do this from scratch, go for it, but as long as it's a good quality powder, it'll be good.
- Have a hot sauce at the ready, but you're not gonna add it just yet.
- Salt/pepper to taste, later on.

Dice all that stuff up real fine. Especially the habaneros. You might wanna wear gloves and eye protection for the habanero dicing. (If you have a partner, you really wanna wear gloves for that habanero dicing, or the later part of your evening is gonna get real awkward real fast.) Take your mash of veggie dice, and throw it into the remaining grease along with the crumbled bacon bits.

Dump the powder onto the pepper-squeezy-bacon-greasy-mess in your pan, and under medium heat, work that mash down until the oniony bits are translucent. If you stick your head into the plume of steam and your eyes are watering, you're doing it right.


If you were in a hurry, you'd just add 4 cups of water (or beef stock) and start rendering all this stuff down. I use one cup of water, one cup of beef stock, and a cup or two worth of good beer. If your beer comes in 22-oz bombers, as it should, half of one of those should be a good start, leaving you with the other half to drink over the course of the afternoon. You're gonna be adjusting everything for taste over the next few hours anyways, so you might as well get started early.

Throw the veggie-chili mush into the pot with the browned cubes of meat, add the water, add the beer, and raise the liquid level until it's just a little bit beneath the level of the meat. If you poured a little light the first time and need to open another beer, go for it. We'll wait.

Bring this all to a boil, and then reduce the heat down until it's just barely simmering. Adjust to taste with a little salt/pepper. The flavor profile will change over the next few hours as the meat renders out its fat, the volatiles in the beer evaporate off, so don't aim for perfection just yet.

Wait a couple hours. Get to know the rest of that beer. Stir occasionally.

Somewhere into the third hour, those tough chunks of cubed chuck or pork shoulder should have broken down nicely - still nice chunks, but you can easily pierce them with a fork, and any fat/connective tissue should be broken down into silky smoothness.

Now that the flavors have started to marry and the meat's mostly tender, make some more flavor adjustments. Maybe that means you splash in another few ounces of beer (hmm, this beer's warm, better dispose of the last ounce or two and open another). Another teaspoon of salt. Maybe you get a little square or two of bittersweet (70%+ cocoa) chocolate and throw that in - or use the real Mexican chocolate shown above. Or some mole, which probably has some chocolate in it anyways. If it's too weak, have some hot sauce on hand and throw that in.

You're on final approach now - thicken it up. This is traditionally done with masa, but a corn starch slurry is just fine here. All that capsaicin that's dissolved into the fat that's rendered off the meat is going to find its way back into the stew when you add the starchy stuff to to thicken it. Aim for that sweet spot between burnination and mediocrity; about 20% cooler than the hottest sauce you can tolerate. You can always make it hotter with the hot sauce, but it's hard to make an overly-hot chili weaker and still retain balance. Final adjustments could involve fresh oregano or maybe a few more cloves of fresh crushed garlic to brighten things up at the very end. If it's too thick, add a little more water. Too thin, a little more masa. A drop (or a pinch) of whatever you're using to adjust can be swirled into a localized spot at the top of the vat and taste-tested before you make the decision to commit to putting a whole portion of it into the pot and giving it a big stir. When you've nailed it, you'll know you've nailed it.

Thanks subby, I'm glad you brought this up. I'm very picky when it comes to chili, if you'll kindly try a cup.
2012-10-11 05:54:12 PM  
1 vote:
it's just chili. jesus.
2012-10-11 05:50:00 PM  
1 vote:

flucto: Lucky LaRue: Did you guys know that the whole "real chilli doesn't have beans" debate was started by a man who, after going to jail for murdering a cook-off competitor in a fit of rage, was tested with an 65 IQ?

/ True story

Bull puckies. Nobody in Texas has an IQ that high.

Fark both of y'all.

blogs.houstonpress.comView Full Size

The Chili Queens of San Antonio (who invented chili) never put beans in their chili. It was straight up meat and gravy, like this:

i865.photobucket.comView Full Size

I've been in 10 or so cookoffs this year alone.
i865.photobucket.comView Full Size

i865.photobucket.comView Full Size


2012-10-11 05:15:18 PM  
1 vote:
I am a Team Bean guy for making big batches but I'll go just meat for smaller, condiment style, batches. Chili dogs, chili burgers and chili fries get the no bean treatment.

And I guess I'll throw in another ad for my Black Friday Chili:

1 to 1 1/2 pounds of diced turkey, white and dark meat.
2 cans diced tomatoes
4 cans mixed beans (chili, kidney, black, whatever)
A couple whole jalapenos
1 Guinness
Garlic, allspice and other spices to taste.

Put everything in the crockpot following Thanksgiving dinner.
Set crockpot to low.
Serve for lunch on Friday with cheese, crackers, sour cream and more Guinness.
2012-10-11 05:06:39 PM  
1 vote:
I just cut and pasted this from the slow cooker thread. This recipe has won me four chili verde cook offs. I figured I shouldn't bookmark this without adding a little something of my own. I'd leave my red chili recipe, but that's won even more, and no one gets that recipe without torture.

1 1/2 pounds tomatillos
chopped garlic
3-4 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles
1 pounds pork shoulder, trimmed of excess fat and cut into 1/2 inch cubes
1 pound boneless, skinless chicken breast cut into 1/2 inch cubes
1 pound hot Italian sausage (find locally produced if you can)
Freshly ground white pepper
Olive oil
2 yellow onions, chopped
1 1/2 cups chicken stock
columbo (Martinique spice blend)

Chop the tomatillos and throw them in the crock pot along with the chicken stock, onions, jalapenos, and poblanos. While all of that is simmering, brown the meat in the olive oil, drain the fat, and then throw it in. Add salt, pepper, cumin, and columbo to taste. Let the recipe sit for at least 6-8 hours, longer if you can. It comes out amazingly. There might be a couple small things left out (nothing major, hey, it's won FOUR awards, I'm not giving it all away.), you all claim to be very smart, so I'm sure you can figure it out.

Like I said, no one gets my red chili recipe, but I hope you enjoy the green.
2012-10-11 03:21:44 PM  
1 vote:
My chili tends to be seasonal based on what chiles are available. But, here is the basic framework:

2 lbs ground 80-20 grass fed beef
1 medium yellow onion, diced
4 cloved garlic, thinly sliced
2 tbsp lard or vegetable oil
2 tbsp chile powder
1 tbsp ground cumin (I toast whole seeds in a skillet then grind them myself right before use)
1 tsp Mexican oregano, dried (or 2 tsp fresh)
1 tsp kosher salt
4 fresh roma tomatoes, cored, seeded, diced
1 tbsp tomato paste
1 dried Ancho chile
2 dried New Mexico red chiles or
4-6 chile de arbols
2 Anaheim chile, fresh or 2 Hatch chile if in season (seeded*, but not ribbed)
2 medium fresh jalapenos (ribbed and seeded for less heat)
2 fresh habaneros (ribbed and seeded if you want less heat)
1 roasted poblano (again, I will plug in two roasted Hatch chiles if in season), seeded, but not ribbed, chopped finely
1 tbsp adobo sauce (the stuff in this cans of chipotle peppers - reserve peppers for garnish)
1 can mixed chili beans, drained and rinsed thoroughly.
2 tbsp masa harina
water or beer (I'm flexible, and not that much is going in)
3 bay leaves

* I'm not fond of the seeds of fresh peppers from a textural standpoint. You will lose some heat, but the white ribbing usually packs a lot of punch. Heat can also be jacked up after the fact and my wife doesn't like really hot chile. You can save the seeds, dry them, toast them, and then grind them for other uses, such as adding to your own bowl. Wear rubber or nitrile gloves when handling fresh peppers.

Step 1: Take all the dried chiles and place them in a steamer basket over 1/2 cup of water on a simmer for 1/2 an hour. Let cool completely, reserving water. Stem the chiles and puree chiles, seeds and water in a blender.

Step 2: Heat a cast iron dutch oven over medium heat. Add lard/vegetable oil and add onions, stirring constantly, until transluscent. Add garlic and stir another 30 seconds, Add ground beef, breaking up chunks, and stir frequently until evenly browned. Add the diced FRESH chiles. Add the salt, spices and oregano. Add the diced tomatoes and continue to stir. Add the chile/water mixture from Step 1, the roasted peppers, and the tomato paste and mix well. Drop the heat to a simmer.

Step 3: If you are going with beans, here is where you add them. I like beans in my chili, but not too many. Beans are a good way to add volume if you need it and add a lot of nutrients. I don't know why people are down on beans. Chili is a stew, peasant food, meant to find a way to pack a lot of flavor into whatever you have on hand. In any case, stir the beans in. Add water or beer, but no more than 1 cup, depending on how soupy you like your chili. Drop in the bay leaves and finally, stir in the masa flour.

Step 4: If you used beer, finish the four ounces left in the bottle. Waste not, want not.

Step 5: Simmer, simmer, simmer low and slow for a long time. I've actually pulled my pot off the stove and put it in a 250 degree F oven to keep the heat indirect. If you keep it on the stove top, stir frequently to keep the cooking even.
2012-10-11 03:05:24 PM  
1 vote:

Epicedion: EatenTheSun: No beans.

Fine. Barbecue is a noun. Stop calling grilling barbecue, and we're good.

The barbecue thread is later. And who says "grilling" is *twitch* barbecue? *twitch*

csb: was watching some tv show clearly made in hollywood when one of the characters walked up to a solid brick outdoor grill and asked if the chef was going to "barbecue a steak." Husband and I about had a conniption fit.
2012-10-11 03:01:42 PM  
1 vote:

EatenTheSun: No beans.

Fine. Barbecue is a noun. Stop calling grilling barbecue, and we're good.
2012-10-11 02:54:35 PM  
1 vote:

missmez: I can make chili either way. I'm not emotionally invested in it.

I don't particularly care, but meat-only chili is more versatile. I like making skillet queso and chili burgers and stuff, and beans just don't work in that.
2012-10-11 02:52:10 PM  
1 vote:
Did you guys know that the whole "real chilli doesn't have beans" debate was started by a man who, after going to jail for murdering a cook-off competitor in a fit of rage, was tested with an 65 IQ?

/ True story
2012-10-11 02:50:07 PM  
1 vote:

oldfarthenry: I put six different kinds of beans in mine - then laugh heartily at the thought of some Texan feeling a disturbance in the force (and sharting his britches).

I laugh about you calling that chili.
2012-10-11 02:48:05 PM  
1 vote:

Shostie: kwame: Ras-Algethi: Oooh: Can we have cornbread as the next food discussion thread?

Just the sugar vs. no sugar debate might cause a civil war.

That's presuming we survive the upcoming beans/no beans argument.

Anyone that puts sugar in cornbread should have at least one finger cut off to remind them of their stupidity and insolence.
2012-10-11 02:41:39 PM  
1 vote:

kwame: moogrum: How do you use the dried chiles, everytime I try to use them I hate the texture of the skin that remains. I even soak them in water overnight.

Spread them out in a 400 degree oven for 4 minutes. Let them sit out and cool completely, and they'll get brittle. You can either grind them in a coffee grinder or use a mortar and pestle (I use the M&P for small amounts). If you grind them up fine enough and cook your chili for at least a couple of hours, the powder will dissolve. Just be sure to sift it before putting it in because some tough pieces just never seem to want to break down.

I boil them until they're soft, put them in the blender with a little of the boiling liquid, wiz them up, then push them through a sieve. I use pretty much the same concoction, plus cumin and salt, for red enchilada sauce.
2012-10-11 02:34:13 PM  
1 vote:
Team Bean.
2012-10-11 02:32:12 PM  
1 vote:
I made chili yesterday. Aside from a few spices and seasonings, this is all it is.

i42.photobucket.comView Full Size

50% pork, 50% beef ground up
guajillo, pasilla, New Mexico, ancho chiles (dried)
jalapenos (fresh, diced very small)
one onion
2012-10-11 02:28:25 PM  
1 vote:
I don't have a recipe, but the end product usually uses either Bourbon or Beer.

Oh, and it's always vegetarian chili.

/Suck it.
2012-10-11 02:26:31 PM  
1 vote:
I'm here to evangelize for the CHILI UNIFICATION PROJECT.

It's a movement to recognize that all chili is equal under the eyes of the deity or non-deity of your choice.

Beans? No beans?

It doesn't matter.

What matters is that we have chili in all its wonderful forms.

And whatever they think that crap they eat in Cincinnati is, it isn't chili.
2012-10-11 02:24:33 PM  
1 vote:
In before

2 Lbs Ground Beef
2 Lbs Chuck Roast, cubed 1/2"
1 Big Green Pepper, chopped
1 Pasilla pepper, chopped
1 Poblano pepper, chopped
2 Cups Onions, chopped
2 Tablespoons Garlic, minced
2 Jalapenos, chopped
1 Cup Flour seasoned with 2 Tablespoons Chili Powder
1 Can Whole Tomatoes, drained (reserve liquid to thin chili later)
1 Bottle of Shiner Bock beer
1 Small Can of Tomato Paste
1 Tablespoons Tuong Ot Sriracha Hot Chili Sauce
3 Teaspoons Worcestershire Sauce
6+/- Tablespoons Chili Powder
3+/- Teaspoons Cumin
3+/- Tablespoon Oregano
Salt and Pepper to taste
Shaved chocolate to taste

1. Season with salt and pepper and brown 1 lb ground beef with green pepper and onions. Remove from pot, reserving grease.
2. Season with salt and pepper and brown remaining ground beef with garlic and jalapenos. Remove meat and set aside with other browned ground beef, leaving grease.
3. Cut chuck roast into 1/2" squares, shake with seasoned flour in a plastic container to coat and brown in remaining grease. Cooking in batches, adding ground beef grease as needed.
4. Drain grease and add the ground beef back into the pot.
5. Add in whole tomatoes, beer, tomato paste, hot sauce, Worcestershire sauce, 2 Tablespoon Chili Powder, 1 teaspoon Cumin, 1 Tablespoon Oregano and salt and pepper to taste. Stir, cover and cook for 1 hour, stirring occasionally.
6. Uncover and cook for 2-4 more hours - stirring, tasting and seasoning as needed every hour.

Recipe from Ahh Bach from this thread with a few modifications from me.
2012-10-11 02:23:59 PM  
1 vote:

atlfarkette: If this thread is anything like yesterday's chili thread it's going to get serious.


[ image 850x637]

/team beans

2012-10-11 02:23:21 PM  
1 vote:

If this thread is anything like yesterday's chili thread it's going to get serious.


images.lifesambrosia.comView Full Size

/team beans
2012-10-11 02:20:06 PM  
1 vote:
Love this one

But usually for chili I just experiment with different meats/beans/veggies/spices/etc. I don't really make the same chili twice very often
Displayed 44 of 44 comments

View Voting Results: Smartest and Funniest

This thread is archived, and closed to new comments.

Continue Farking

On Twitter

Top Commented
Javascript is required to view headlines in widget.
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.