Anyone like chili?

[Dub]

Made a pot of chili this afternoon after getting back from the golf course yesterday.


I played like crap.....two bad driving holes that blew me outa two easy par5s and dunked a tee shot into a water hazard on a par 3. Three triple bogeys....ouch. I've avoided triples my last 3 rounds, until yesterday.

Anyway, chili was the answer.



I basically start with a prepackaged mix, like Carol Shelby's Mix, and then add ingredients from there. Stewed tomatoes, bell pepper, onion, beans, tomato paste, two cans of beer and Louisianna Hot Sauce to taste. That is pretty much the basic brew.

I improved on the basic brew yesterday when I chopped up a handful of cilantro leaves and added a healthy dose of minced garlic. The flavor was enhcanced as well as the aroma all over the house. My wife returned home after it had been simmering for 90 mins or so....she was impressed.


I also bought one of these delights to add.



I knew some folks wouldn't appreciate the violent heat provided by our little friend, the Habenero. My son and I were the only ones brave enough. I sliced it up into little pieces (very little) and we added them to our own bowls. The smoky flavor provided by the habenero was enough to make me forget about my sucky play earlier in the day.

I had a spots my sunscreen missed.....just below where my sunglasses were. I had the racoon look going until I got into this habenero delight. My entire face was red as fire after the first bowl. These little peppers are serious.

What are your secrets to great chili?

The cilantro, garlic and habenero really set this pot appart from the rest I've made.

[Chief Broom]

What kind of meat do you use? Beans?

[Dub]

Ground beef usually. Sometimes I'll find the really course ground beef.

I did make it once with sirloin tips.....very good stuff.


The beans I use are whatever canned chli beans look good at the time.


I go for simplicity and quick preparation. Just brown the meat...drain out all the fat and then throw in all the mix and additives.....and let it simmer for as long as you'd like.

[Chief Broom]

I go for simplicity and quick preparation.

Sounds a lot like what I do. I usually go with the chili seasoning packs too. It's just so easy. Once I got a recipie and used separate spices but when I was through it tasted the same. You can either add the cummin, chili powder, etc. or get it already premixed in a packet. Same difference only one is a lot faster and easier. Chili is one of those dishes you can throw together and have it turn out great in no time. I have been meaning to make a chicken chili. Maybe one of those with a white base and beans instead of the traditional tomato base.

[Dub]

Sounds a lot like what I do. I usually go with the chili seasoning packs too. It's just so easy. Once I got a recipie and used separate spices but when I was through it tasted the same. You can either add the cummin, chili powder, etc. or get it already premixed in a packet. Same difference only one is a lot faster and easier. Chili is one of those dishes you can throw together and have it turn out great in no time.

Sounds good....and nobody will complain about heartburn later. Last time I made chili when we had some family over. The older folks loved it....but were begging for TUMS later. I guess the tomatoes and peppers do a number on some folks.

I have a chili cookbook around here somewhere that has some neat versions like what you are describing. Every time I think about trying it....I simply grab the Carol Shelby's mix and go with the norm.

[threedolphins]

Is your chili more soupy, or thicker? I actually like mine more on the soupy side. Anyways...it looks so divine...if you give me a piece of cornbread and a tall beer on the side I'd be in HEAVEN! Thanks for the pics!

[Dub]

Is your chili more soupy, or thicker? I actually like mine more on the soupy side. Anyways...it looks so divine...if you give me a piece of cornbread and a tall beer on the side I'd be in HEAVEN! Thanks for the pics!

A few minutes before serving, I'll blend in a small amount of flour that really thickens it up. The pic was taken prior to this step.

My sister asked for my recipe once and asked what I called it....had to think on the fly so I called it 6 pack chili. The rationale that 2 beers are needed for the chili and the remaining go to the preparer...after all, who can chop onions and other stuff without sipping a cold one and watching Sports Center rehash the weekends football highlights?

[Motley01]

Dam, that made my mouth water, I want some CHILI!!!!!!!

[clearwaterms]

My Chili Recipe

Meat:
1 pound Spicey pork sausage pan fried, drain the grease, into the pot
1 pound of ground turkey (or ground beef) seasoned with taco seasoning, cook down the water, into the pot (if using ground beef, drain some of the grease)
1 pound of Italian sausage pan fried (loose pack) into the pot

Vegitables:
1 red onion
1 sweet onion
1 green pepper
2~3 stalks of celery
1/2 to 1 bag of frozen or canned corn
1 red pepper
diced up chilis
3~4 cans of rotel Tomatoes
2~3 cans of crushed tomatoes
Minced Garlic

instead of beer, I take about 1/2 cup of whisky in the hot pan that I cooked all the meet in, and flash fry it to get most of the liquor out and then poor it in.

for spices, I use 1 Table spoon of cummin, and 1 table spoon of chili powder per pound of meat. I add as it cooks to taste. I also use brown sugar (to take some of the acididity out of it) and sometimes some cayanne pepper. Also, Cinnamon to taste.

for beans, I use black beans, kidney beans and chili beans and I add the about 30 minutes before serving the chili.

If it comes out to thick, I add broth (beef, vegitable, or chicken) to thin it out. If it is too thin, then I let it cook until it is thicker.

This makes about 12 servings. My wife and I (just the two of us) will usually eat one container on night one, and then freeze two containers with 4 servings each. THat way when we defrost it, we have a dinner and a lunch for each of us.

[kleraudio]

For a little change in taste and flavor, add a few tablespoons (4 or 5 squares) of dark chocolate.

Im telling you man, sounds crazy but it tastes sooooo good!! Just a very subtle flavor, but its there and really enhances the chili...

Dont tell anyone your secret ingredient though, when they ask!

I have owned a few restaurants in my time, and this is what hooked them, although they didnt know it!

Jim

[Saint]

Everything sounds great, but did you know that chili isn't really chili if beans have been added. In a chili cook-off, it's automatic DQ.

[wubskis]

For a little change in taste and flavor, add a few tablespoons (4 or 5 squares) of dark chocolate.

Yes. 10/10.

[zeg]

Partially inspired by this thread, I made some chili tonight. Trimmed and cubed a chuck roast, then browned that a bit and added some beer, water, and tomato paste. Then some ground oregano and cumin, a chopped onion and a bunch of garlic and salt. While that was going on, I was simmering some dried ancho and guajillo chilies in boiling water. When the time was right, I pureed those in the blender and poured the result into the pot with the meat. Simmered it for about an hour and a half until the sauce had thickened to somewhere in the vicinity of ketchup. Along the way, I decided it needed a bit of sugar and after that I thought of this thread and threw in a square of Baker's chocolate.

The result was pretty good if I do say so myself. Very pungent on account of the huge quantities of dried chilies, and a bit like mole due to the chocolate. Thanks for the inspiration!!

[Dub]

Partially inspired by this thread, I made some chili tonight. Trimmed and cubed a chuck roast, then browned that a bit and added some beer, water, and tomato paste. Then some ground oregano and cumin, a chopped onion and a bunch of garlic and salt. While that was going on, I was simmering some dried ancho and guajillo chilies in boiling water. When the time was right, I pureed those in the blender and poured the result into the pot with the meat. Simmered it for about an hour and a half until the sauce had thickened to somewhere in the vicinity of ketchup. Along the way, I decided it needed a bit of sugar and after that I thought of this thread and threw in a square of Baker's chocolate.

Outstanding.

I'll have to add chocolate next time. This is really funny timing on this thread coming back. When I made the chili I froze over half of it. We just thawed it out yesterday and had it again. Awesome timing.

[uttexas]

Chilli, meatloaf, pot roasts, and stews are almost always better the second day.

[clearwaterms]

Outstanding.

when I make chili it always turns into a HUGE amount of chili. THe last batch I made i started with the intent of making a small batch for my wife and I (4-5 servings, left overs make awesome lunches) however it worked out that I ended up making 3 times that.

[SQ Bimmer]

You got me drooling over here. Might have to make some chili, will go nicely with the rain that just started falling over here in "sunny socal."

[Dub]

You got me drooling over here. Might have to make some chili, will go nicely with the rain that just started falling over here in "sunny socal."

I know of which you speak....there has been a freaking deluge these past couple of days here.

Today is glorious....and I truly hope it's nice the next 48hrs. I have a couple of casual rounds planned on Wednesday and Thursday......and again on the following Monday for a serious round with bragging rights on the line!!!! I may break out the croc pot this week. I have a pork roast in the freezer that is crying to simmer all day while I golf. Then again...chili is sounding pretty good for Wednesday night, too. I cooked some beer brats and burgers this weekend that turned out perfectly. I spice up the burgers a bit and it really makes them good. Cooking on the grill is like therapy for me. I needed to blow off some steam after some bullcrap at work. The smoking grill, orange-red coals, sizzle of the meat and the foam on a couple of beers has an effect that some people pay a shrink for.