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Posted on 9/10/15 at 5:12 pm to BoogaBear
Never use a recipe, kinda just go with what's in the pantry, but these always help:
Some leftover coffee
Reconstituted Guajillos, Anchos, or Pasillas (blended)
NEVER USE KIDNEY BEANS
Some leftover coffee
Reconstituted Guajillos, Anchos, or Pasillas (blended)
NEVER USE KIDNEY BEANS
Posted on 9/10/15 at 8:07 pm to BoogaBear
no beans
hotter the better
served over cornbread is best
always make a batch the day before and reheat it for when you actually are going to eat it. so good
for me, i do a handful of fritos, big arse piece of cornbread, and a ton of chili on top with a spoonful of sour cream and some cheese. hot sauce on top
diaper in the morning
hotter the better
served over cornbread is best
always make a batch the day before and reheat it for when you actually are going to eat it. so good
for me, i do a handful of fritos, big arse piece of cornbread, and a ton of chili on top with a spoonful of sour cream and some cheese. hot sauce on top
diaper in the morning
Posted on 9/10/15 at 8:25 pm to BoogaBear
brown some ground beef
add couple jars of your favorite red sauce
add chili powder
add ground cumin
cook down until meat is tender
bowl
chili
cheddar cheese
done
beans if for folks that eat corndogs at Sonic
ETA: ground cumin
add couple jars of your favorite red sauce
add chili powder
add ground cumin
cook down until meat is tender
bowl
chili
cheddar cheese
done
beans if for folks that eat corndogs at Sonic
ETA: ground cumin
This post was edited on 9/10/15 at 8:29 pm
Posted on 9/10/15 at 9:01 pm to Langland
red sauce as in tomato sauce? nope.
the red in chili should come from chili powder, not tomatoes.
cubed chuck vs. ground beef
no beans
the red in chili should come from chili powder, not tomatoes.
cubed chuck vs. ground beef
no beans
Posted on 9/10/15 at 9:10 pm to BoogaBear
Posted on 9/11/15 at 4:22 pm to Gris Gris
Cooking a batch of chili tonight
Posted on 9/11/15 at 9:46 pm to More beer please
Duplesis Leblanc's has had fresh and roasted HATCH chilli peppers for the last few weekends. Gonna do one with those, some groud lamb, cubed chuck, few other fresh peppers and rehydrated ones
Posted on 9/11/15 at 9:57 pm to sawfiddle
Never use beans, any kind!
Posted on 9/11/15 at 10:18 pm to baylorbaiter
I toast all of my powders like chili powder, cayenne, and anything else I'm adding, in a clean cast iron skillet. Releases a bunch of the fragrance and oils in the chili powder and gives it a better depth of flav. Paul Prudhomme technique.
Posted on 9/11/15 at 10:59 pm to BRgetthenet
Good call. Use some fresh chilies and a damn Hershey bar, too.
Posted on 9/11/15 at 11:13 pm to OTIS2
OTIS, link me to your recipe? I was thinking chili this weekend. But I've never done a Hershey bar. I want to, just to try it out.
Posted on 9/11/15 at 11:19 pm to Matisyeezy
Not sure I've posted one. How much chili are you making? How many pounds of meat and what kind? I'll respond until the vodka runs dry (estimated to be 30 minutes) 
Posted on 9/11/15 at 11:31 pm to OTIS2
WELL THEN
I'm no pro. I've made a few in the fall that were pumpkin spice chilis (don't ask, I was feeding others), but never a proper good chili. Mostly I've done what was asked of me. To be fair, I enjoyed them, but I want a real proper one. I figured you could help me out. So let's say a good chili to feed 8-10. That's roughly what I'm looking at.
I'm no pro. I've made a few in the fall that were pumpkin spice chilis (don't ask, I was feeding others), but never a proper good chili. Mostly I've done what was asked of me. To be fair, I enjoyed them, but I want a real proper one. I figured you could help me out. So let's say a good chili to feed 8-10. That's roughly what I'm looking at.
Posted on 9/11/15 at 11:31 pm to OTIS2
Okay. Let's do a small one.
Ingredients
3 lbs chili grind beef
2 medium onions, fine dice
2 jalapeño peppers, minced
1 ancho pepper , minced
3 T Gebhart chili powder, in all
3 T Mexine chili powder, in all
1t oregano
1 t cumin
5 cloves garlic, minced
Salt to taste
1 Hershey bar
1 t each red and black pepper
@ I cup corn meal or masa
3 to 4 quarts water/ beef stock mix
1/4 cup each cilantro and green onions
Method
Brown the meat , onions, and peppers. Add 1/2 the powder, the garlic and the stock. Simmer an hour. Add the rest of the stuff. (Add 3 cups water or beef stock to the corn meal, mix well, then blend into the chili).Simmer and season to taste over the next hour. Make corn bread and eat.
Ingredients
3 lbs chili grind beef
2 medium onions, fine dice
2 jalapeño peppers, minced
1 ancho pepper , minced
3 T Gebhart chili powder, in all
3 T Mexine chili powder, in all
1t oregano
1 t cumin
5 cloves garlic, minced
Salt to taste
1 Hershey bar
1 t each red and black pepper
@ I cup corn meal or masa
3 to 4 quarts water/ beef stock mix
1/4 cup each cilantro and green onions
Method
Brown the meat , onions, and peppers. Add 1/2 the powder, the garlic and the stock. Simmer an hour. Add the rest of the stuff. (Add 3 cups water or beef stock to the corn meal, mix well, then blend into the chili).Simmer and season to taste over the next hour. Make corn bread and eat.
This post was edited on 9/12/15 at 7:34 am
Posted on 9/11/15 at 11:40 pm to OTIS2
I don't know any amounts, outside of the meat and vegetables, I just keep adding the rest til it tastes right. Usually takes about two to three hours. Probably ten to twelve servings.
1 lb ground beef
1 lb ground pork
Large onion
Green pepper
2 jalapeños
Garlic
Cumin
Garlic powder
Onion powder
Chili powder
Tomato sauce
Tomato paste
Beans
Brown sugar
Chocolate chips
Oregano
Dark beer
Chicken stock
Bacon
Worcestshire sauce
Salt pepper
1 lb ground beef
1 lb ground pork
Large onion
Green pepper
2 jalapeños
Garlic
Cumin
Garlic powder
Onion powder
Chili powder
Tomato sauce
Tomato paste
Beans
Brown sugar
Chocolate chips
Oregano
Dark beer
Chicken stock
Bacon
Worcestshire sauce
Salt pepper
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