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(Some Food Nut)   Fark Food Thread: Put the boxing gloves on, it's time to debate what it takes to make chili awesome. Old debates can fan new flames. Chili is serious business so bring your A game   (paraduxx.com) divider line 261
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1547 clicks; posted to Main » on 19 Sep 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-09-19 02:27:48 PM  
Anal beads

I mean beans.

Anal beans.
 
2013-09-19 02:27:58 PM  
i'm not afraid to pee in a bowl of chili.
 
2013-09-19 02:28:37 PM  
if this is the beans versus no beans debate, please let me know when we move on to circumcision.
 
2013-09-19 02:29:07 PM  
Appropriate spice/seasoning. I like beans/veg mixed in with the meat, but I prefer meat chili to vegetarian. Vegetarian chili just tastes like soup/stew to me.

Fixin's are also important. Red onion, cilantro, cheese, and radish (plus extra hot sauce if need be) are my go-tos.
 
2013-09-19 02:29:21 PM  
Stew beef, not ground.
No beans.
A little piece of Mexican chocolate.
More garlic and onions than you think it needs.
Lots of spice but medium heat.
 
2013-09-19 02:29:22 PM  
I put beans in chili.

img.pandawhale.com
 
DGS [TotalFark]
2013-09-19 02:30:25 PM  
I couldn't care less if it has beans or not. Sometimes it adds a nice component, but I don't miss it if it's not there. I like mine spicy.. but wonder at the folks who have spicy chili with a dollop of sour cream to cut that. What's the damn point?

/to be fair, I don't like sour cream
//and I definitely don't put chili over spaghetti
 
2013-09-19 02:30:28 PM  
I have found proof that Texas style chili actually has beans in it. So that debate is rendered moot. Other than that, I find that a heap of lamb meat and peppers should dominate the dish.
 
2013-09-19 02:30:39 PM  
upload.wikimedia.org

Add a T-Boz and a Left Eye and that shiat will be hot enough to burn your house down.  You'll eventually die in a car crash.
 
2013-09-19 02:31:06 PM  
No beans.  Yes chocolate.  Flavor is more important than heat, but there should be at least a moderate amount of heat.
 
2013-09-19 02:31:12 PM  
Yesterday in a thread I learned people put peanut butter and sardines in their chili. DO NOT WANT.

Also, TEAM BEANS
 
2013-09-19 02:32:29 PM  
The perfect chili

static.caloriecount.about.com
 
2013-09-19 02:33:20 PM  

Nana's Vibrator: [upload.wikimedia.org image 220x165]

Add a T-Boz and a Left Eye and that shiat will be hot enough to burn your house down.  You'll eventually die in a car crash.


Holy f*ck i lol'd.
 
2013-09-19 02:33:41 PM  
Cocoa powder is a must.

Team indifferent to whether or not there are beans.
 
2013-09-19 02:34:33 PM  

atlfarkette: Yesterday in a thread I learned people put peanut butter and sardines in their chili. DO NOT WANT.

Also, TEAM BEANS


I lived in MO for awhile. They put chopped up dill pickles in their chili.
 
2013-09-19 02:34:44 PM  

Eutamias21: radish


o_0

I also have a very good veggie chili recipe that actually tastes like chili, but I can't find the recipe online at the moment. If I remember, I'll look for it when I get home and send it to you.
 
2013-09-19 02:35:39 PM  

Shostie: Eutamias21: radish

o_0

I also have a very good veggie chili recipe that actually tastes like chili, but I can't find the recipe online at the moment. If I remember, I'll look for it when I get home and send it to you.


The radish is actually REALLY good. I promise. It's basically a crunchy palette cleanser all mixed in. Just dice it finely.
 
2013-09-19 02:36:14 PM  
I made this chili in my pressure cooker recently and it was surprisingly good.  Needs a little tweaking but overall it's simple and fast.

Ingredients:
3 pounds stew meat (beef, pork, and/or lamb)2 teaspoons peanut oil1½ teaspoons kosher salt1 (12-ounce) bottle of beer, preferably a medium ale1 (16-ounce) container salsa30 tortilla chips2 chipotle peppers canned in adobo sauce, chopped1 Tablespoon adobo sauce (from the chipotle peppers in adobo)1 Tablespoon tomato paste1 Tablespoon chili powder1 teaspoon ground cuminShredded cheddar cheeseSour cream or fat-free Greek yogurtDirections:
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.Once all of the meat is browned, add the beer to the cooker to deglaze the pot.Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle.Cook for 25 minutes. Remove from the heat and carefully release the steam. Mix well and add salt to taste.Serve immediately, garnished with cheese and sour cream.
 
2013-09-19 02:36:28 PM  
Peanut Butter is awesome in chili.
 
DGS [TotalFark]
2013-09-19 02:36:40 PM  

naughtyrev: Cocoa powder is a must.

Team indifferent to whether or not there are beans.


I think that'd be an awfully long badge name. But I'm in.

Only time I've had chili with any cocoa in it were variations on Cincinnati chili. I found it to be mediocre, though some were certainly better than others.

The chili I had all through growing up had none of that, used ground beef and kidney beans, and I dumped in a metric shiatload of chili powder since no one else in my family could handle heat and it was made accordingly. Ah well. I'm hoping to get some nice variations to try from this thread.
 
DGS [TotalFark]
2013-09-19 02:37:44 PM  

SweetBecca: Peanut Butter is awesome in chili.


.... it is? Does not compute. Are you going for a thai angle or something? What's it add to the finished product?
 
2013-09-19 02:38:17 PM  
Well damn, that formatting was heinous.  Sorry about that.  Take two:

Pressure Cooker Chili

Ingredients:
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1½ teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 Tablespoon adobo sauce (from the chipotle peppers in adobo)
1 Tablespoon tomato paste
1 Tablespoon chili powder
1 teaspoon ground cumin
Shredded cheddar cheese
Sour cream or fat-free Greek yogurt
Directions:
1. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
3. Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
4. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle.
5. Cook for 25 minutes. Remove from the heat and carefully release the steam. Mix well and add salt to taste.
6. Serve immediately, garnished with cheese and sour cream.
 
2013-09-19 02:40:18 PM  

ahab: Well damn, that formatting was heinous.  Sorry about that.  Take two:

Pressure Cooker Chili

Ingredients:
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1½ teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 Tablespoon adobo sauce (from the chipotle peppers in adobo)
1 Tablespoon tomato paste
1 Tablespoon chili powder
1 teaspoon ground cumin
Shredded cheddar cheese
Sour cream or fat-free Greek yogurt
Directions:
1. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
3. Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
4. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle.
5. Cook for 25 minutes. Remove from the heat and carefully release the steam. Mix well and add salt to taste.
6. Serve immediately, garnished with cheese and sour cream.


That's actually Alton Brown's pressure cooker chili recipe.

I love it, but my wife hates it. So I don't make it these days.
 
2013-09-19 02:40:24 PM  
farm1.staticflickr.com
I do think that the little hotdogs are awesome...
not so sure about the spaghetti
 
DGS [TotalFark]
2013-09-19 02:41:09 PM  

Torgo_of_Manos: [farm1.staticflickr.com image 640x480]
I do think that the little hotdogs are awesome...
not so sure about the spaghetti


Damnit no.

/and yes, I've had it
 
2013-09-19 02:41:09 PM  
I think Mexican chocolate works better than cocoa powder because it has lots of other spices in it.
 
2013-09-19 02:41:44 PM  
Beef stew meat
Ground pork
Several varieties of peppers
I usually very finely mince half an onion and a green pepper in the food processor as well as normal chunks. I like the flavor as it almost dissolves during the cooking.
Unsweetened chocolate
A good malty beer like a brown ale.

I finish mine with sour cream, onion, pickles jalapeño and shredded cheddar or jack.
 
2013-09-19 02:42:42 PM  

Purelilac: I think Mexican chocolate works better than cocoa powder because it has lots of other spices in it.


I could see that. I just usually have the cocoa powder on hand.
 
2013-09-19 02:42:56 PM  

DGS: SweetBecca: Peanut Butter is awesome in chili.

.... it is? Does not compute. Are you going for a thai angle or something? What's it add to the finished product?


hell, i don't know. My gramma always made it that way, and so do I. Maybe I should eat chili without it and see the difference. I just add a spoon full when I dish it up.
 
DGS [TotalFark]
2013-09-19 02:43:42 PM  

SweetBecca: DGS: SweetBecca: Peanut Butter is awesome in chili.

.... it is? Does not compute. Are you going for a thai angle or something? What's it add to the finished product?

hell, i don't know. My gramma always made it that way, and so do I. Maybe I should eat chili without it and see the difference. I just add a spoon full when I dish it up.


So it's not even in the cooking process, it's served as a topping that melts down for mixing in? Like some do with sour cream?
 
DGS [TotalFark]
2013-09-19 02:44:41 PM  

Purelilac: I think Mexican chocolate works better than cocoa powder because it has lots of other spices in it.


I don't know if I'd want my mexican chocolate going to that. Of course, I almost never have it in the house so that amy be why. Though I swear a mexican chocolate thread could be awesome.
 
2013-09-19 02:44:55 PM  
No beans, lots of chunks of beef, translucent onions, garlic, fresh tomatoes, cracked pepper...hmmm...these are few musts
 
2013-09-19 02:47:26 PM  

ahab: Well damn, that formatting was heinous. Sorry about that.


most attractivece chili ever
 
2013-09-19 02:47:30 PM  

DGS: Purelilac: I think Mexican chocolate works better than cocoa powder because it has lots of other spices in it.

I don't know if I'd want my mexican chocolate going to that. Of course, I almost never have it in the house so that amy be why. Though I swear a mexican chocolate thread could be awesome.


I keep it in the house because I make moles from time to time.
 
DGS [TotalFark]
2013-09-19 02:48:54 PM  

Purelilac: DGS: Purelilac: I think Mexican chocolate works better than cocoa powder because it has lots of other spices in it.

I don't know if I'd want my mexican chocolate going to that. Of course, I almost never have it in the house so that amy be why. Though I swear a mexican chocolate thread could be awesome.

I keep it in the house because I make moles from time to time.


I one had a mexican chocolate shake that was damn near divine. So between that and hot chocolate it's hard to find ways to tune them out and use elsewhere. :D
 
2013-09-19 02:50:09 PM  
I don't mind if there are a few beans but I hate it when it is mostly beans,

/fark you 7 bean chili, you are why I thought i disliked chili for a long time growing up
 
2013-09-19 02:55:36 PM  
I prefer using a mixture of cubed beef and pork over the more traditional ground meat, it's just hard to beat the texture of fall-apart tender shredded meat.

I also like to go with a more Chili con Carne inspired recipe, opting for a puree of various dried chilis over straight chili powder, and adding things like coffee and mexican chocolate for depth of flavor.

I prefer no beans in this kind of recipe, but don't mind them so much in a more traditional ground beef chili.
 
2013-09-19 02:56:21 PM  
I made Chili last night

I use a variation on Bush's Recipe

2 lbs ground beef
2 med or 1 large onion diced
Minced Garlic 2 tbs
2 large cans chili hot beans
2 cans diced tomatoes (for chili)
1 can crushed tomatoes
Ground Cumin 2 tbs
4 tbs Chili powder or more to taste
3 tbs yellow mustard
3 tbs ketchup
Shredded cheese on top

mmmmm mmmmm good
 
2013-09-19 02:57:37 PM  
and no spagatti or other pasta. you only use that if there are more people than there is chili to go around. (Think emergency guests....)
 
2013-09-19 03:04:10 PM  

maddman: and no spagatti or other pasta. you only use that if there are more people than there is chili to go around. (Think emergency guests....)


i was thinking ohio ...
 
2013-09-19 03:04:15 PM  
You don't put cut up hot dogs in your chili. You can put chili on your hot dog, but you put hot dogs in your chili.
 
2013-09-19 03:04:41 PM  
I cannot tell you all my secrets because you must conjure up your own masterpiece, but I can tell you that some kind of fatty pork and canned chipotle peppers are awesome ingredients.
 
DGS [TotalFark]
2013-09-19 03:05:33 PM  

Tom_Slick: You don't put cut up hot dogs in your chili. You can put chili on your hot dog, but you put hot dogs in your chili.


Missing a word there, methinks.

vincent_blackshadow: maddman: and no spagatti or other pasta. you only use that if there are more people than there is chili to go around. (Think emergency guests....)

i was thinking ohio ...


Ayup. Else it's just a gussied-up sauce.
 
2013-09-19 03:06:46 PM  

DGS: Tom_Slick: You don't put cut up hot dogs in your chili. You can put chili on your hot dog, but you put hot dogs in your chili.

Missing a word there, methinks.

vincent_blackshadow: maddman: and no spagatti or other pasta. you only use that if there are more people than there is chili to go around. (Think emergency guests....)

i was thinking ohio ...

Ayup. Else it's just a gussied-up sauce.


Sorry chili rage does not lead to fully formed sentences.
 
2013-09-19 03:06:50 PM  
Here's my chili recipe. F*ck you if you don't like beans in chili. It means that you're a retard.


Beef
Garlic
Onions
Peppers
Olives, coarsely chopped
shiatloads of ground cumin
shiatloads of ground chili peppers or powdered chili peppers
Whole peeled tomatoes
Beans, pinto, kidney, and/or black
Peanut butter

Brown the meat, adding an assload of garlic right before it's done. Drain and add chopped onions, peppers, olives and tomatoes.
Simmer for about an hour and then smoosh the tomatoes with a potato smoosher. Add the olives and copious quantities of cumin and red chili peppers. Also salt to taste. Simmer for a couple more hours and re-season with additional cumin and chili pepper. Let cool and refrigerate overnight. Return to heat and bring to simmer again. Add beans and retrun to simmer. Add about a tablespoon of creamy peanut butter per quart of final product. This will be enough to thicken the giant mess without adding any oddball flavor to it. If you want to experiment, you might add chocolate. You might also use coconut milk instead of the peanut butter as a thickening agent. If you want, you could also use masa flour, but it's too f*cking much trouble to be worth the effort.

Do not measure a got damn thing, measuring ingredients is a sign of weakness when it comes to making chili.

If you're a homo, on a temporary no meat kick (to impress a lady friend), or otherwise vegetarian you could use tofu instead of meat, but for god's sake don't tell any of your friends about it.
 
2013-09-19 03:09:59 PM  
You know what's good? A really hearty white chicken chili.

1.bp.blogspot.com
 
2013-09-19 03:10:26 PM  

Torgo_of_Manos: [farm1.staticflickr.com image 640x480]
I do think that the little hotdogs are awesome...
not so sure about the spaghetti


I made the mistake of eating there before a Reds game.  The Reds hall of fame bathroom with never be the same.
 
2013-09-19 03:11:12 PM  
A restaurant in my town sells `chili poutine'. I can't even drive by it without farting uncontrollably.
 
2013-09-19 03:12:44 PM  

10.0.0.1: Here's my chili recipe. F*ck you if you don't like beans in chili. It means that you're a retard.


Beef
Garlic
Onions
Peppers
Olives, coarsely chopped
shiatloads of ground cumin
shiatloads of ground chili peppers or powdered chili peppers
Whole peeled tomatoes
Beans, pinto, kidney, and/or black
Peanut butter

Brown the meat, adding an assload of garlic right before it's done. Drain and add chopped onions, peppers, olives and tomatoes.
Simmer for about an hour and then smoosh the tomatoes with a potato smoosher. Add the olives and copious quantities of cumin and red chili peppers. Also salt to taste. Simmer for a couple more hours and re-season with additional cumin and chili pepper. Let cool and refrigerate overnight. Return to heat and bring to simmer again. Add beans and retrun to simmer. Add about a tablespoon of creamy peanut butter per quart of final product. This will be enough to thicken the giant mess without adding any oddball flavor to it. If you want to experiment, you might add chocolate. You might also use coconut milk instead of the peanut butter as a thickening agent. If you want, you could also use masa flour, but it's too f*cking much trouble to be worth the effort.

Do not measure a got damn thing, measuring ingredients is a sign of weakness when it comes to making chili.

If you're a homo, on a temporary no meat kick (to impress a lady friend), or otherwise vegetarian you could use tofu instead of meat, but for god's sake don't tell any of your friends about it.


That actually is a pretty awesome recipe....I do not measure either, I had to guess for recipe sake.  I too use a shiatload as a unit of measure.
 
DGS [TotalFark]
2013-09-19 03:14:11 PM  

atlfarkette: You know what's good? A really hearty white chicken chili.

[1.bp.blogspot.com image 500x333]


I was just thinking of that, and found this. Wifey's not so much into chili and I was hoping a chicken chili might break the ice. She hasn't had that before. A good recipe for white bean chicken chili would be welcomed if this isn't too impressive.
 
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