re: Lets talk Chili.

and a trespasser...

Here's Tavolatim's recipe. I'm going to try his sans the cubed meat. I'll probably sub ground pork.

Chili

serves 6-8

2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour. As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles.
You now have the power. Use it wisely. The eyes of Texas are upon you

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If there's one thing that pisses me off it's a cube meated chili.

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That and beans in the chili, as well...

I'd say 1/2 bar to a gallon...then taste and adjust.I'd bet I'm adding a bar to a gallon or more, but I never measure.

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Full size Hershey bar

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I add my vote to ground meat.

Really tempted to try Gris Gris's recipe.

While cubed meat would add good flavor, I don't think it would have the fat content to carry it on its own.

The usage of both seems like a winner though.

Thanks, Otis.

And I'm with you on chili powder...I use Mexine as a rule, and I'll always add some of another brand, usually Gebhart.

I won a contest with the Mexine recipe. It's all I use except I use quite a bit more chili powder than it calls for. My mother has used it for fifty years so it's what I grew up on.

And I use a chili grind meat which is much more coarse than regular ground meat. And I put kidney beans and a can of tomatoes so I guess I'm a fraud.

But I'll eat it like I'm going to the lectric chair.