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(Epicurious)   This week's Fark food discussion: Chili. Share your favorite recipes, ask your questions, post your photos   ( epicurious.com) divider line
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1451 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»

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2012-10-11 05:54:18 PM  
Overall best canned: http://wolfbrandchili.com/?gclid=CMiJvbT5-bICFcqj4Aod514AJQ

/yeah, beans
//white chili: rly?
2012-10-11 05:55:22 PM  
I liked Californication, but Blood Sugar Sex Magik was farkin' awesome. Also, Flea kicks ass on the bass.
2012-10-11 05:56:32 PM  

Lucky LaRue: EatenTheSun: Look, it's in the official rules. No beans.


World Chili Cook-off to Allow Beans. Suck it, haters!

ICS is not the recognized "World" cook-off. The original Behind the Store Chili Cookoff is still the king.
Hail to the King, baby.


annsflair.files.wordpress.comView Full Size
2012-10-11 05:58:24 PM  
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 05:58:25 PM  
You can add beans or anything else to this if you want. Just up the seasonings by a third for every 12-14 ounces of anything else you put in.

3 pounds beef cut into inch cubes (I usually use just stew meat bits)
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper

Heat the oil in a large skillet over medium high heat.
Saute the beef cubes in the oil for 2 minutes.
Reduce heat to medium and stir in the garlic.
In a small bowl, combine the chili powder, cumin and flour.
Sprinkle over the meat and stir until evenly coated.
Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
Add the salt and ground black pepper, stir together well, bring to a boil,
reduce heat to low and let simmer, partially covered for about 90 minutes.
Pour in remaining broth and simmer 30 minutes more,
until meat begins to fall apart.
Cool, cover and refrigerate overnight to allow the flavors to blend.
2012-10-11 05:59:02 PM  
So far as a recipe goes, I tend to use just ground or diced chuck, an onion, a little garlic and some beef stock. I might add a small amount of tomato sauce, but not always.

To that I add lots of freshly ground dried New Mexico chiles, some cumin and oregano, Mexican Oregano if I can find it, and salt.
If I can find some ripe chilies, (red or yellow, not green), I will use some.

Then cook really slow for a couple hours. A pot in the oven works really well. If I want it quicker maybe use a pressure cooker, but only if I used diced meat, not ground.

Fresh ripe chilies are best though not always available. Freshly ground dried chilies are a close second, but sometimes a mix is more convenient. My favorite mix at the moment is:

brucefoods.comView Full Size

It does come in smaller sizes, if you want
2012-10-11 06:02:35 PM  
Beans, no beans, personal choice. But, ground beef got no place in chili.
And, Alton Brown's is pretty much perfect.
2012-10-11 06:04:35 PM  

Ras-Algethi: 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.

Shiner is much to good to cook with. I'll use lesser beers to cook but prefer my Shiner Block/Black taken straight from the bottle.NOBEANS  good recipe duplicated for those who missed it first time
2012-10-11 06:05:24 PM  
Mine is less chili, more of a 1-pot chili 5-way.

1lb ground chuck
32oz tomato juice
12oz hot chili beans
5ish oz diced tomatoes w/ green chiles
2c dried pasta elbow or pasta shells
small chuck of garlic, very finely chopped
1/4 white onion, finely chopped
1/2 green pepper, finely chopped
small handful of chopped cilantro

The spices I use are:
4 tsp chili powder
4 tsp smoked hungarian paprika
1 tsp pepper
1 tsp salt or garlic salt
a few drops of sriracha
1 tsp brown sugar

Mix all ingredients except the ground beef and pasta, simmer on low-med heat. While that is going, start browning the ground beef, and pour some of the liquid on the beef while cooking. Drain the excess fat, then pour the beef and pasta into the liquid. Turn up to med-high, almost a boil, once the pasta is done, remove from heat, then serve.
2012-10-11 06:09:25 PM  
Let me see If I can type this out on my phone. This recipe rocks.

1/3 lb dry pinto beans
1 lb ground beef
1 Tbsp lard
1 onion, diced
3 cloves garlic, minced
2 Tbsp flour
1/4 cup ground, dried red New Mexico chiles
1.5 cups tomato sauce (2 cans)
1.5 cups tomato juice (2 cans)
2 cups beef stock
2 tsp salt
1 tsp brown sugar
1 tsp dried oregano
2 twigs fresh thyme
2 bay leaves
1 ham hock
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp cumin
1 tsp chili powder

Soak the beans over night. Change water. Simmer 30 minutes, drain, rinse, and put in crockpot.

Cook beef, onions, and garlic in the lard until meat is done. Stir in flour and cook, stirring constantly, for 1 minute. Add the New Mexico chili and cook an additional minute. Add one cup of stock and cook, stirring constantly, until it boils. Add to crockpot with all other ingredients. Cook on low 11 hours.

Serve with Skillet Cornbread:
2 tsp lard
1 egg
2 cups buttermilk
1.75 cups cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 400

Put lard in a 10-inch cast iron skillet and heat in the oven until very hot.

Stir together egg and buttermilk. Add all other ingredients and stir well. Take skillet out of oven and pour in the batter. Put back in the oven and bake 15 minutes.
2012-10-11 06:11:34 PM  
No matter how I make my chili my wife adds ketchup and crackers to hers..*sigh*
We live in Texas *sigh**sigh*
2012-10-11 06:11:57 PM  

CatherineM: What do you guys eat with your chili?
Fritos, crackers, cornbread?
Is it a regional thing or a family thing?

I love any of those,but prefer Fritos.And since Texas is its on region,and we've been here for 90 years,I'd
say it's a regional family thing. ;)
2012-10-11 06:12:05 PM  

crabsno termites: I don't put it in my chili, but I like it on the side sometimes. I like the spicy/sweet contrast

That ain't cornbread, Sparky.

Sorry man, there was a war fought over this. Sweet won.
2012-10-11 06:12:40 PM  
Copied from last week's soups and stews thread:

One Pot Chili Mac:

1 lb ground turkey or ground beef
1 cup chopped onion
2 cloves minced garlic (I add way more)
2 tsp chili powder (I triple this)
1 tsp cumin powder (I double this, at the very least)
1 28-ounce can red kidney beans (or any combo of beans you like)
2 8-ounce cans tomato sauce
1 14-ounce can diced tomatoes, with juices
1/4 cup tomato paste
3/4 cup small elbow macaroni (whole wheat is nice)
1/4 cup water
shredded cheddar

Cook ground meat, onions, garlic, chili and cumin, and drain.

Stir in beans, tomato sauce, tomatoes, tomato paste, macaroni and water. Boil, and reduce heat, simmer for 20 minutes, stirring occasionally, until macaroni is tender.

Top with shredded cheese and serve.

I've made this many times and it can be added to quite easily.
2012-10-11 06:14:58 PM  
SO- I am a noob to the forums here... And I am at the office right now w/o my recipes...

BUT; I wanted to share with everyone a secret way to hide the heat until it's too late.
Mask your spiciness with sweetness, hide the spice in the fat.

In a sauce pan; fry bacon, drip drain most grease and cut bacon cooked down to 3/4" squares,
then throw in your ground meat (I prefer sausage squeezed from the casing) and cook it with thinly diced Habanero peppers.
Once the ground meat begins to brown, throw back in the bacon and put the lid on your sauce pan, turn the heat down to simmer.

The amount of fat/grease hides the initial spiciness, especially if you cook the chili with a strong beer and use brown sugar.

(Note: I am on team NO BEANS, but must admit I won a contest using one can of extra brown sugar baked beans... which I had to use because of the aforementioned technique made the chili unbearably hot)

^The fiery-est poops I ever had
2012-10-11 06:15:54 PM  

Almet: pasta

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i.imgur.comView Full Size
2012-10-11 06:16:35 PM  
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 06:17:13 PM  
wow a discussion of chili, so original!
2012-10-11 06:18:58 PM  

Maud Dib: 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.com image 314x400]

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.com image 850x637]

I've been in 10 or so cookoffs this year alone.
[i865.photobucket.com image 850x637] 

[i865.photobucket.com image 850x669]



As a member of CASI and IBCA for BBQ, we've probably crossed paths. But why argue with someone from Canada or wherever about Chili? That's like people in Kansas and Utah debating who's got the better pizza. They are just uninformed.
2012-10-11 06:22:13 PM  
Chilli no beans Served with a grilled cheese
2012-10-11 06:24:00 PM  

Sapper_Topo: Epicedion: Sapper_Topo: Hmm do I post the recipe for "Southwest

This is going to be green or white and full of corn, isn't it?

Absolutely NOT! Its true chili... Chili is serious business. Every time I enter a chili cookoff and I see some jackhole with a "White chicken Curry Chili" I want to slam their head in a car door.

white chicken curry chili sounds yummy. is it served over basmati rice?
2012-10-11 06:24:34 PM  
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 06:27:03 PM  
delish.comView Full Size

gimme some of that chili mac
2012-10-11 06:27:18 PM  
I'm a poor college student so my chili forgoes all those fancy spices:

2 lbs ground beef
2 cans chili beans
1 can kidney beans
2 cans tomatoes w/ chilis
1 can tomato soup
chili powder to taste
2012-10-11 06:29:13 PM  
zarina.caView Full Size

mmmmmmm beans.
2012-10-11 06:36:33 PM  
mcsavage.files.wordpress.comView Full Size

...or go home
2012-10-11 06:37:26 PM  

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 06:38:23 PM  
i don't have the winning recipe, but you can borrow my proven starter kit:

clevelandseniors.comView Full Size
2012-10-11 06:41:34 PM  
It's not chili without beans. Hence the goddamned term Chili CON CARNE (With meat.)

Chili in its most primitive form was originally a vegetarian dish made from various members of the Solanaceae and Fabaceae families.

If you have a problem with that, quit relying upon Wikipedia and attend an actual culinary school run by those who have earned their Michelin stars.

/trained by a two-star Oriental chef
2012-10-11 06:43:23 PM  
1 package of Oxtails (at least this is how the store sells them, I'm guessing it would be about 2lbs or so)
1 lb of ground turkey
1 lb of sausage
2 chopped med/large onions
1 bell pepper
2 cloves garlic minced
3 bay leaves
2 tsp brown sugar
½ tsp cumin
½ tsp kosher salt
2 - 28 oz cans Chopped stewed tomatoes
1 minced chipotle chile in adobo sauce (with 1 TBL of the adobo sauce)
2 cups chicken broth
2 tsp liquid smoke
1 habenero, seeded and minced
1 jalapeño, seeded and minced
2 TBL chili powder
1 TBL Dale's sauce
2 - 15 oz cans pinto beans, drained
2 TBL Corn starch

Brown the Turkey and Oxtail. Saute the onions on high heat with some brown sugar to get a little caramelization, add the bell pepper and then the garlic. When the saute is done put everything else (other than the beans, Dale's Sauce and corn starch) in a crock pot and cook for 8-10 hours on low. Once the oxtail is cooked take the meat and excess fat off the bones and discard the bones. Keep the crock pot on and add the beans and thicken with corn starch, it should take around 20-30 minutes.

I usually use a pressure cooker for this and it takes about an hour and then just add the beans. If you put it in the fridge over night you will be in for a taste orgasm.
2012-10-11 06:45:30 PM  
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 06:46:07 PM  

VvonderJesus: I'm a poor college student so my chili forgoes all those fancy spices:

2 lbs ground beef
2 cans chili beans
1 can kidney beans
2 cans tomatoes w/ chilis
1 can tomato soup
chili powder to taste

I too once was in college and was in the same situation. So this has struck a chord with me. Noticing you're from up North, I'll give you a taste of Texas Chili. If your interested, contact me back and I will send you all of my ingredients from an unsanctioned cookoff that my team will be competing in on 10/20. I will overnight you everything you will need except for the beef... if you're interested.
2012-10-11 06:48:50 PM  
Cyno's Chili:

2lb ground chuck (already browned and drained), a piece of roast cubed or pulsed a few times in the food processor is preferred, but store ground is ok
large onion, diced, and
2 cloves of garlic, smashed,
cooked in a roux of equal parts butter, olive oil and bacon grease, maybe half a tablespoon of each
can of petite diced tomatoes with chilis,
can of red kidney beans, undrained,
can of black beans, undrained,
can of chili beans, undrained,
a bean can worth of frozen corn,
about a cup of salsa...

heaping tablespoon of penzeys chili 3000
heaping tablespoon of penzeys chili 9000
maybe half a tspn fresh ground black pepper,
maybe half a tspn fresh ground cumin,
half a tspn of chipotle powder,
some coriander,
tspn of honey,
cilantro (dried or fresh, more if fresh),
maybe a tablespoon of franks chili & lime hot sauce,
maybe a tspn of sriracha,
maybe a half teaspoon soy sauce
about half a teaspoon brown mustard
splash of worcestershire
splash of liquid smoke
pinch of coco powder
and just a whisper of cinnamon.

Bring to a boil, simmer as low as possible for at least 6 hours. Enjoy however you want, saltines, cheese, sour cream, whatever.

May not be chili for purists, but its pretty fantastic. .
2012-10-11 06:49:02 PM  
suck on my pinto, kidney, black, chickpea combo, mofos

my beans. suck on them. at least overnight 'cause then they don't take so long to cook.
2012-10-11 06:49:28 PM  
I've never make "chili" the same way twice, but if I could duplicate at least one of the euphoria-inducing home-grown recipes I've been served in New Mexico, I'd never try making anything else.

/no frijoles, Senors y Senoras

//no shiat
2012-10-11 06:50:49 PM  
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 06:52:41 PM  
Beans in chilli are OK if you only use 239 of them. One more would be too farty
2012-10-11 06:53:08 PM  
Just to troll a bit Cincinnati "Skyline" Chili

delicious-cooks.comView Full Size

2012-10-11 06:57:25 PM  
For those of you inclined to wish for a chili-like substance with chicken, just put some boneless chicken in a crock pot and cover it with Ro-tel and cook it until the chicken shreds. It's pretty yummy.
2012-10-11 07:01:53 PM  

khyberkitsune: 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.

Anchovies for the salt or for the "hey, I slipped a little fish into your meat"?
2012-10-11 07:05:37 PM  
imageshack.usView Full Size

NO beans you unclean infidels! NO spaghetti! NO rice! A fatwa on all of you!
2012-10-11 07:08:55 PM  

jj325: [countrystore.tabasco.com image 250x250]

i1020.photobucket.comView Full Size

/Hydrolyzed Soy, Corn and Wheat Protein, Autolyzed Yeast and Monosodium Glutamate sound delicious 
//usually 2 servings per can, that's 1940mg of salt in one can
2012-10-11 07:09:41 PM  

rappy: kwame: rappy: Cornbread is the best.

I am 100% Southerner, and I love my cornbread, but cornbread's not the best with chili.

I don't put it in my chili, but I like it on the side sometimes. I like the spicy/sweet contrast

If you like the contrast, try putting some pineapple in your chili. A fried of mine puts it in his chili and it is nice every now and again. I prefer not to because it dilutes the spicyness of the peppers.

My recipe:

Lots of Ground beef
Clove of garlic
Madame Jeanette
Large Onion
Red bell pepper
Can of tomato sauce
Bit of soy sauce
Cumin, basil and oregano

Beans according to preference.

/I use at least 2 kinds
//Don't ask me about how much of which item
///Real cooks throw stuff together according to their fancy and you'll like it
////Chili and soup are dishes best made from leftover ingredients
2012-10-11 07:10:44 PM  
That's odd...I see many recipes for bean soup, but none for chili.
2012-10-11 07:11:27 PM  
Ground meat of your choice
Red Beans (or chili beans)
Black Beans
Various spices (changes every time)
Sazon Goya
Red Wine vinegar
Sour Cream

Brown meat with onions and peppers. Add everything to the vinegar to a crockpot and leave for work. Put over rice/chips/fritos, and top with cheese, sour cream, avocadoes and tomatoes.
2012-10-11 07:12:53 PM  
MUST have seasoned stewed tomatoes or is just isn't right.

2012-10-11 07:13:47 PM  

sdd2000: Just to troll a bit Cincinnati "Skyline" Chili

[delicious-cooks.com image 597x303] 


Once you have Skyline a few times, any other chili is barely edible.
2012-10-11 07:26:39 PM  
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 07:35:05 PM  
To me chili is more of an idea and less of recipe. If you like it, toss it in the pot. Chili was sort of a 'use whatever's leftover' meal anyway.

Use whatever you like, but this is what I use:

three pounds of beef (stew meat or fajita meet)
Sausage (the more the better. When ever I cook any sausage, I save a bit for the chili pot. My last batch had Polish sausage, bratwurst, chorizo, hot links, breakfast sausage, Portugese sausage, andoulle saugage
Beef jerky (I got this from a Marlboro cook book, it adds something, try it)
Brown the meat, and keep some of the juice for the veggies.

Beans (yes beans)
White Beans (rinse the beans, then cook in water until they go soft.
Pinto Beans
canned kidney beans
Rinse the beans, then cook in water until they go soft. Don't throw away the water, add it when you add the beans, the starch will help thicken the chili.

Onions (three or four)
Green onions
Green peppers (2 usually)
Orange pepers
Red peppers
Celery (like four stalks)
Chop and saute in the in the fat from the beef.
corn (two cans)

diced canned tomatoes (about seven cans)
Beef stock (three cans)
V-8 Juice (two 12 ounce cans)
Salsa medium or hot (about one jar)
1 small can green chiles

Chili powder
Crushed red pepper
Taco sauce (medium to hot)
Banana peppers
IMO, go easy on the spice. Heat does not equal flavor. You can alway make it hotter later, but you can't make it less hotter.

Make a big batch and freeze what you don't eat right away. It keeps pretty well.

1) Rinse and cook the beans
2) Brown the beef (and the sausage if it isn't already cooked.) Add some garlic and pepper while the meat is browning
3) Chop the veggies
4) Toss the tomatos in a big pot, and heat up. Add the V-8, salsa and beef stock
5) Throw in the meat
6) Saute the veggies (except for the corn) , throw them in too
7) Add the beans
8) Add the spices
9) Heat to a boil and stir often
10) Simmer for an hour or so...Taste and add more spice if needed.

2012-10-11 07:36:09 PM  

khyberkitsune: 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.

someone mentioned marinating meat in lea and perrins, that may have been lamb though
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