post your award winning chili recipe

[Kaido]

Sorry...my chili recipe is top secret. If I tell ya...then I gotta kill ya and add you to the chili.

(and for me, chili HAS to have beans)

"Interesting chili texture, bamboo shoots?"

"No, neckbread."

 

[BoomerD]

"Interesting chili texture, bamboo shoots?"

"No, neckbread."

ah shit...I gave away my secret ingredient... :$

 

[Mai72]

I like to add a dash of love to my chili.

 

[DigDog]

what i dont like about chili is, it's one of those foods that taste better the next day. and it never lasts until the next day. because i eat it. and then i curse myself for not waiting.

 

[GagHalfrunt]

what i dont like about chili is, it's one of those foods that taste better the next day. and it never lasts until the next day. because i eat it. and then i curse myself for not waiting.

That's a sign that you're not making enough of it. A proper vat of chili can't be consumed in a single day.

 

[CraKaJaX]

Personally, I'm not interested in the argument of the definition of chili...give me bean chili, meat chili, meat & bean chili, white chili with venison, I don't care, I'll eat it all! :awe:

I'm with you on that. It's all good stuff. Also, I didn't realize how easy it was to make chili powder .... :hmm:

 

[Bubbleawsome]

ftfy

True.

Cornbread and milk is also great.

 

[Carson Dyle]

what i dont like about chili is, it's one of those foods that taste better the next day. and it never lasts until the next day. because i eat it. and then i curse myself for not waiting.

When I make chili, I never make less than two to three quarts, then freeze at least half. Not that it's a huge amount of work, but why bother making less when it's something that is so easily frozen and can be pulled out of the freezer a month later? If you're eating two quarts of chili in a day, you've got some serious problems.

Did a quick thread search and something I don't see mentioned are: mushrooms. I love sautéed mushrooms in chili. A little cinnamon and some red wine vinegar for a little added acidity are key.

 

[ElFenix]

 

[HeXen]

Buy several cans of whatever brand Chilli you like from the store.
Pour in pot
Add lots of ground beef, onions and some cheddar melted on top

I'll accept my award now.

 

[Mai72]

Buy several cans of whatever brand Chilli you like from the store.
Pour in pot
Add lots of ground beef, onions and some cheddar melted on top

I'll accept my award now.

You're missing a dash of love.

So, it's really not that great.

 

[MongGrel]

That's a sign that you're not making enough of it. A proper vat of chili can't be consumed in a single day.

+1

 

[MongGrel]

Did a quick thread search and something I don't see mentioned are: mushrooms. I love sautéed mushrooms in chili. A little cinnamon and some red wine vinegar for a little added acidity are key.

Probably is a reason you didn't see it mentioned.

 

[OutHouse]

Did a quick thread search and something I don't see mentioned are: mushrooms. I love sautéed mushrooms in chili. A little cinnamon and some red wine vinegar for a little added acidity are key.

i dont even know how to respond to that.

 

[Carson Dyle]

i dont even know how to respond to that.

Obviously.

 

[Bubbleawsome]

It's not chili at that point, more of a french soup of some sort.

 

[DigDog]

When I make chili, I never make less than two to three quarts, then freeze at least half. Not that it's a huge amount of work, but why bother making less when it's something that is so easily frozen and can be pulled out of the freezer a month later? If you're eating two quarts of chili in a day, you've got some serious problems.

yeah, i make barely over a kilo at the time. tbh, chili isn't really my go-to food when i want to cook something fancy; that would be clam chowder, instead.

 

[ElFenix]

yeah, i make barely over a kilo at the time. tbh, chili isn't really my go-to food when i want to cook something fancy; that would be clam chowder, instead.

chili isn't fancy

 

[QueBert]

That's a sign that you're not making enough of it. A proper vat of chili can't be consumed in a single day.

Once I made a gallon of chili and ate it all in 1 day. Lightweights eat a "bowl" of chili. I eat it by the quart, with a few bricks of cornbread on the side. Multiple times in a day when I finished off my entire pot in a 24 hour period. That day was a gallon of chili and around 2 and a half 9" baking pans full of home made cornbread.

 

[Anubis]

That's a sign that you're not making enough of it. A proper vat of chili can't be consumed in a single day.

this sounds like the making of a challenge

 

[CraKaJaX]

Once I made a gallon of chili and ate it all in 1 day. Lightweights eat a "bowl" of chili. I eat it by the quart, with a few bricks of cornbread on the side. Multiple times in a day when I finished off my entire pot in a 24 hour period. That day was a gallon of chili and around 2 and a half 9" baking pans full of home made cornbread.

Is this you?

 

[slag]

+1

+2

 

[Kaido]

I'm with you on that. It's all good stuff. Also, I didn't realize how easy it was to make chili powder .... :hmm:

Yeah, especially if you grind your own spices. I use a $20 coffee grinder for grinding dried spices:

http://www.amazon.com/KRUPS-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU/

A chef buddy taught me a few things about spices a year or two ago...I had spices from years & years ago in my cupboard, had no idea they weren't as potent as "fresh" spices. It's obvious now (reading that statement), but spices were always something that I just kept...forever. And even converting different plants, vegetables, and peppers into spices isn't hard at all, and gives the flavor a ton more kick:

http://www.wikihow.com/Make-Cayenne-Pepper

I haven't gotten a ton into it...I have a dehydrator but haven't used it for homemade spice mixes yet. He said 6 months is generally the longest you should go for max flavor, but he does 3 months...way too short for me haha. But then again, his food tastes ridiculously awesome, so...maybe someday

 

[OutHouse]

Yeah, especially if you grind your own spices. I use a $20 coffee grinder for grinding dried spices:

http://www.amazon.com/KRUPS-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU/

A chef buddy taught me a few things about spices a year or two ago...I had spices from years & years ago in my cupboard, had no idea they weren't as potent as "fresh" spices. It's obvious now (reading that statement), but spices were always something that I just kept...forever. And even converting different plants, vegetables, and peppers into spices isn't hard at all, and gives the flavor a ton more kick:

http://www.wikihow.com/Make-Cayenne-Pepper

I haven't gotten a ton into it...I have a dehydrator but haven't used it for homemade spice mixes yet. He said 6 months is generally the longest you should go for max flavor, but he does 3 months...way too short for me haha. But then again, his food tastes ridiculously awesome, so...maybe someday

enchilada sauce is stupid easy as well.

 

[Muse]

Guess I'll pay some attention to this thread. Myself, I'm a damn good cook but for whatever reason I have never ever in my life been happy with any of my chili-making experiments. When I want what I consider to be great chili, I swear to God I reach for a can of Hormel Chili No Beans. Discovered this in the 1960's, still works for me. I always have some on hand.

Here's what I do for meat in my burritos these days. Besides my homemade chorizo, which I stir fry into chopped onions fried in oil, I include chunks of beef that I've sauteed in a little water with some New Mexico chili powder until tender (up to an hour). I make some of that ahead of time and keep in the fridge.