Tell Me About Your Chili
 

It's chili season. Tell me about your chili. I love chili. Chicken chili.

The secret ingredient is Yuengling Black & Tan but since I can't get that in Texas the secret ingredient is now Shiner Bock.

Add cheese and onions .Done.

I have never had great chili. I've had some good chili, but i always think "this could be better." Same goes for spaghetti.

I've been making a turkey version with kale and zucchini. Tasty and healthy.

My buddy used to make "great" chili according to him. But was basically just a pot of heat. So hot it wasn't even enjoyable. And I love hot food. But it was hot just for the sake of being hot.

Half Turkey half beef, chili beans, tomatoes, etc season it with chili powder and cumin then when I have my bowl I put peppers, cheese and hot sauce in it. Crush up crackers and mix.

U r a bundle of sticks. Hurdur

well, i pour my chili over pasta(can't spell sphaghettie).
sec

Hayes Hamburgers does that too.

that's called Cincinnati chili, I think.

Ground sirloin with diced white onion, green and red bell peppers cooked together. Drain, add black beans, dark red kidney beans, tomato sauce, diced tomatoes, chili powder, fresh diced garlic, a little liquid smoke, and a touch of Cowtown's Night of the Living Barbecue sauce. Crock pot on low all day. Heaven.

I top my chili with crushed Fritos, its the best.

Hmmm. I've mixed in Kraft Mac & Cheese before (cooked and cheesed). It was nice.

I like chunked meat.

Chipotles with adobo sauce

pittsburg special. 60 percent ground beef. 40 percent ground pork. also know as boston burger. I like spice, but too much heat and it's not enjoyable to me. I like lots of filler such as beans and onions, but my wife can't handle heat or beans, so I usually go quite lite on those.

I may try cocoa powder in a batch, as I hear people use this quite often.

Sweet Jesus.

It's green or it's just coney sauce.

While Cincinnati-style chili is served over pasta, C-style chili is a very specific style. Normal chili over pasta isn't Cincinnati chili.

I could, but then I'd have to kill you. My chili is super secret.

I did not know that. Reading about it online, it doesn't sound very good. Ever tried it?




Ah, a squirrel based recipe, right?

http://i.imgur.com/rQ13ioA.jpg

I believe that is referred to as "Tuscaloosa chili."

Yes, can't stand it. I'm good with a little cinnamon in chili, but they put cloves and allspice, sometimes chocolate. It's awful.

Made it twice in my whole life. Not big on it.

I will say the single best thing you can do to up your chili game is use homemade chili powder. AB's recipe is super easy, and it's outstanding. Make a huge difference.

http://www.forthemommas.com/wp-conte...7.14.36-PM.png/buzz
.

I use his taco seasoning recipe. Very good. The coriander is a little different, but I really like it.

Add what you like, just cook it low and slow. Like a proper spaghetti sauce.

You wish.

I am guessing you don't like mole sauce either.

It is bakers chocolate or cocoa powder that is used. It is not sweet chocolate at all.

Tell Me About Your Chili
 

Actually, I like mole. But if you call it mole and give me salsa verde, I'm not likely to think highly of it as a mole.

The biggest disservice to Cincinnati-style chili is calling it chili.

This

If you ever find yourself having to make a vegetarian chili for some reason, Emeril's recipe is freaking amazeballs. I took it to a potluck at work, and people were freaking out over it. Half of them didn't realize it was vegetarian and though it was genius that I put "steak" in my chili (the portobellos).

Mmmmmm chili

Everyone likes their own version best. I find cooking it a day ahead then putting it in the fridge overnight brings out the flavors even more when reheated.

This. Reheated chili is the shit.

If you're putting beans in it, you're not making chilli, you're making filler.

Doesn't matter. Had chili.

I always put beans in my chili. Bush's chili beans as it has a nice soup with it. I can only ever find 'medium' though. Rice every once in a while.

I'd be willing to try that. Even a white bean or chicken chili I'd try. Seen pics and those looked good.

No, you're making chili. Just one has beans. Both are chili.

"Texas chili does not have beans. Except, when it does. Texas chili is chili con carne - peppers with meat. But, just as popular is chili con carne y frijoles - peppers with meat and beans."

I use venison for my chili. It's a tad "sweeter" than beef and works great in chi. I also always use a dark beer, vinegar is a must, diced tomatoes, diced onions. I crush dried ancho and Anaheim peppers as well as these black ones, not sure what they are called. That makes the chili flavor. I always throw a can of tomato sauce and a shot of plain yellow mustard. It's damn good chili

Hadn't thought of mustard. Will try.

Not a lot. The vinegar and mustard liven it up but a little goes a long way. A large stock pot of chili I would put about three tablespoons of mustard (not dry mustard) and a quarter cup vinegar. Makes all the difference

This is a quick basic, 1 pound of ground beef, 1 chopped onion, 2 cans of chili beans, 1 can of black beans, 1 can of diced tomatoes and green chilies, 1 can of stewed tomatoes, chili seasoning, splash of worcestershire. I have added mustard before.


Then I throw that in the trash and open a can of this.



http://www.forthemommas.com/wp-conte...7.14.36-PM.png

When available ground venison for sure. And you can rip me all you like on this but Williams original seasoning pack and I have tried so many others but thats the one I need. Also a pound chub of chili brick but it had to be RB Rice. Once they were sold and moved from KC they discontinued a lot of the good product. Haven't found one to replace it so I omitted it but man I miss it.

I had some Buffalo chili in Durango (I think). WAY too rich for me. Couldn't eat more than two spoons.

No beans. Just don't.

ROFL LMAO

My wife only likes no bean chili.

How ****ed up is that by chili standards?

You're one of my favorite people on CP, but that does not sound good. Filet has very little flavor, and what flavor it has will be covered up by the spices. And if filet gets overcooked, which is pretty easy to do, it gets mealy.

I never cared for the chili beans the seasoning just turned me off. I usually just take a mixture of dry pinto and dark red kidney beans pressure cook then throw in the pot. Just tastes better to me then any the canned.

It is better. I never buy seasoned, other than salt.

I'm a big proponent of eating what I like to eat.

I simmer my chili until the gravy forms a skin on top, then I know it's perfect.

Open up that can of Hormel. Skin is right on top!

I'm actually being serious. I don't eat a lot of chili. Does chili have to have beans in it to be good chili?

There is no wrong way to make Chili

Beans are added more often than not and it depends on the chili type, as I've learned. Nothing wrong with either. I prefer beans.

Disagree. I've had horrible chili.

Cincinnati chili is awful by itself and the traditional way of putting it on spaghetti.

It's actually good drunk munchies when you put it on a hot dog with cheddar cheese on top (coney) and when mixed with bean dip (skyline dip_.

I always feel like a Chili is incomplete without beans. thats just me

No but beanless chili I always feel I should be putting it on a hotdog.

Beans seem to stick to the ribs and make it a hearty meal. I also like the report.

I always prepare to make chili after barbecuing food. Especially brisket. Irreplaceable flavor + good way to use leftovers that are often hard to reuse.

Do you brown the meat and drain or cook and leave the grease? I brown and drain just to make it a little more healthy.

I brown the chicken to kind of crunchy. Drain then input.

I typically prefer my chili straight (no beans). I've also been putting a very limited amount of tomatoes in it each time.

I love big hunks of tomatoes in mine.

Must drain. Some of the worst chili was from truck stops where the bowl would have an oil slick on top. I have actually had to take napkins and sop the grease up before eating. I hate that and is almost instant indigestion.

She is right. Sorry to break that to you.

What does that mean?

Again, I don't give two ****s either way. I'm not a chili guy. Then again, I probably just haven't had good chili.

On hot dogs: chili no beans

Bowl of chili: with beans.

To each their own; there isn't much a bible to chili. That's what makes it great.

Since your in Arizona I would think Tex / Mex chili would be everywhere?

Corn. Gross.

you seem nice and you seem fair and balanced.

ROFL

You crack me up.

Two pounds of ground sirloin, browned.
30 ounces of Hunt's tomato sauce
Chili powder
Onion powder
Cumin
Crushed black pepper
Crushed red pepper
Cayenne pepper powder
Black beans, rinsed.

I usually simmer for a few hours, checking the flavor and add more spices if necessary.

I grate fresh Monterrey jack cheese and dice onions to add as requested.