When you make chili...

I use ancho chiles, cayenne peppers or cayenne pepper powder.

I chop up my cayenne peppers and put 'em on a skillet and let them bubble up and brown themselves. This helps you get more heat for when you put it in you chili.

Also, as a Texan, I need to re-iterate....NO BEANS, NO TOMATOES. That's for yankees and west coast ninnies.

Rice is what I use to bulk it up, if need be. Most south east Texans use rice, and Louisianans.

Good eating, sir.

I just put Tony chachere's on everything I eat, except sweets

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What kind of meat do you use?

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Beef. I use bite sized beef. Or if I've been hunting, I'll use my deer meat. I always have my meat in a small bite size. I don't ever use ground beef.

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That's disgusting.

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It's what most south east Texans use. You don't mix it in the concoction, you put it at the bottom of the bowl. All my family is SE Tex and Louisianans, so that is what I grew up with. For the most part, I don't add rice to my bowl.

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but I do put black beans in my chili

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That's disgusting. Damn Californians started that horrible trend.



Beside the chili itself. I have chopped onions, shredded cheddar, saltines, and Big Red with my dish. Or a Texas beer of some sort.

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...what do you use for heat? Obviously chili powder is not enough. I've been using cayenne but considering other peppers.

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if you make your own chili powder, you can get a little heat, depending on the type of dried peppers you use. i also add a little cayenne or red pepper flakes if i want extra heat.

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i prefer to crumble a couple of pieces of fresh made cornbread in the bottom of the bowl and then pour the chili on top.

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Ah yes, I forgot to mention cornbread.

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Beans are healthy. Don't you like red beans and rice? Ya just gotta stay away from the canned stuff.

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In chili. I think there are laws against that in Texas. If not, it's against all common decency.

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On a side note...who in their right fricking mind eats chili with rice?

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never had it without rice until college. You forget, Louisiana puts rice in everything.

Now, i skip the rice.

angler, do you use chile de arbol dried or fresh? is it only a dried product? i see dried bags of them dirtcheap in the markets and even Albertson's out here.

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never had it without rice until college

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I didn't know people ate it without rice until an LSU football game when someone said I was crazy. We ended up polling a huge section and it was about half and half.

And I definitely put tomatoes in my chili, I put pinto beans in it sometimes (soaked overnight). I like the beans, the hubby doesn't. I eat mine over rice, he does not. To spice it up, I've put cayenne (of course) and every now and then some serrano peppers- gotta watch them though. I also use Black and Tan Beer instead of water. I've also used some blackening seasoning in it, and I thought it was pretty good.

Get a little can of chipotle peppers in adobo sauce from the Mexican aisle of any grocery and it will set your chili flying. Use sparingly as this stuff is nuclear.