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post your award winning chili recipe

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zinfamous said:
something happen with your "d" key? :hmm:

btw, I always have a can of those chipotles in the cabinet or fridge. I will put one or more of those in lots of things these days: black beans, butter/cilantro/shallot garnish for certain steaks, adobo chicken marinade; or on the advice of an AT member from years ago: blend a can of those peppers w/ cilantro, salt, lime juice and cooking oil and marinate chicken overnight, then grill. yum.
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Holy shit, that sounds delicious.
 
OutHouse said:
sooo you made a pasta sauce with chili powder... :'(
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Why am I in a F&B thread? I am having impulse control issues lately. D:

But he did not just add chili powder, but a pre-blended chili seasoning mix. Maybe something truly dastardly like McCormick's. D: And adding celery and green pepper; it is as though it came out of a 1960's Betty Crocker cook book. A real low point in western civilization cuisine. Replete with the horrors of Gelatin molds containing canned tuna and such.

Not that there's anything wrong with that /Seinfeld

But for me, nope. And some of these ingredient lists make me wonder if the criteria should include whether it is being eaten high or sober. 😀 But conversely, you can included me in the list of those that love it when people express themselves in the kitchen. Following directions well, is surprisingly, a talent BTW. Many cannot manage it.

Oh and the funniest chili cheat I have ever seen done, and it tasted ok too. Was a friend using V8 spicy as the base.
 
zinfamous said:
something happen with your "d" key? :hmm:

btw, I always have a can of those chipotles in the cabinet or fridge. I will put one or more of those in lots of things these days: black beans, butter/cilantro/shallot garnish for certain steaks, adobo chicken marinade; or on the advice of an AT member from years ago: blend a can of those peppers w/ cilantro, salt, lime juice and cooking oil and marinate chicken overnight, then grill. yum.
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:sneaky:

i do this a couple times a summer when the leg quarters are super cheap. Yes its is a fantastic marinade. I add a few turns of the pepper mill set on course grind to my batch.
 
zinfamous said:
btw, I always have a can of those chipotles in the cabinet or fridge. I will put one or more of those in lots of things these days: black beans, butter/cilantro/shallot garnish for certain steaks, adobo chicken marinade; or on the advice of an AT member from years ago: blend a can of those peppers w/ cilantro, salt, lime juice and cooking oil and marinate chicken overnight, then grill. yum.
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I'm gonna try this ASAP (without the cilantro, I have that gene thing going on).
 
same as everyone else;s chili, but i let my chilis almost rot before i use them.

also, i disagree with the no-beans thing. every chili i've had has had beans in it, from moscow to new york; sure i wouldn't mind eating some no-beans chili but if it's got beans in it it's still chili. i see the bean-free variety as some kind of super-chili.
 
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adairusmc said:
"Chili" without beans is not chili - it is meat sauce.
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That was originally what chili was. A type of Mole sauce spread on top of browned ground cheap meat. Just there isn't nearly the same amount of chocolate used like you would to make a mole.. to the point were many don't use chocolate anymore. It's really a sauce and lots of ground meat. That's original chili. Everything else is chili flavored other dishes. Stews, soups, and pasta sauces will chili style flavoring. I'm not saying many of those aren't good. I like many of those and some of them are damn exceptional in their own right. But if you are talking what original chili was it was cheap food fed to immigrant workers here in San Antonio a long time ago. They would mix it in a bowl and eat it. Anything more liquid based was basically menudo. Although technically menudo is made only with beef tripe while you could use ground up beef tripe in chili and has been done before, it is not very common.
 
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HumblePie said:
That was originally what chili was. A type of Mole sauce spread on top of browned ground cheap meat. Just there isn't nearly the same amount of chocolate used like you would to make a mole.. to the point were many don't use chocolate anymore. It's really a sauce and lots of ground meat. That's original chili. Everything else is chili flavored other dishes. Stews, soups, and pasta sauces will chili style flavoring. I'm not saying many of those aren't good. I like many of those and some of them are damn exceptional in their own right. But if you are talking what original chili was it was cheap food fed to immigrant workers here in San Antonio a long time ago.
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actually it was enchilada gravy
 
ElFenix said:
actually it was enchilada gravy
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Mixture of the two really. The poor tend to combine many things to make something edible sometimes. Especially when working with initially poor ingredients. That's why France is famous for all its sauces. During the French revolution, most of the meat that anyone could get would normally have been tossed out as bad and rancid. But when you are starving and poor you tend to eat what you can. Taking bad and poor meat and mixing it with a really good strong sauce tends to make it palatable.

Also, enchilada gravy in it's pure form is a bit thinner than standard chili.
 
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adairusmc said:
"Chili" without beans is not chili - it is meat sauce.
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To my mind, that is all semantics and purist nonsense. I would ask what are you doing with it? If putting it in a bowl and eating it, with fav garnishes, or as is, I want beans. Chili cheese dogs or fries, no beans. Chili pasta beans. On Nachos no beans. And what spices and meat I like, or veggie style, depends on the dish too. I might make a steak chili, or ground beef and pork, or veggie. Might have smoked habanero or jalapeno powder, or Ancho or cayenne.

I think of the term chili as ubiquitous. Not some purist ideal. Nothing wrong in peep taking pride in a cuisine being their own, or thinking their prep is the only correct way. But do not try to enforce that on me. I will start making it with Mirepoix just to piss in your cornflakes. :awe:

Yeah, I flip flopped in this discussion a bit. I am torn between barbarians and elitists on which side to take. So I am playing for both teams.
 
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There are 2 close enough to me to actually go to ICS (International Chili Society) cook offs this month! Lots and lots of chili cooks gathering to let people enjoy their creations, with absolutely no beans what-so-ever allowed?

I'll be at both and in HEAVEN!
 
Kaido said:
Speaking of blasphemy, here's some bean chilis: (no meat)

No-alarm chili:

http://jenniferskitchen.com/2013/10/vegan-no-alarm-chili.html

Sweet potato chili:

http://www.seriouseats.com/2014/02/vegan-vegetarian-sweet-potato-and-bean-chili.html

I like a variety of chili, but my stomach can't handle super-hot ones anymore, so I either do mild spice or no spice. For the no-spice ones, there's a lot you can do with different seasonings to make the flavor amazing even without heat. Almost like a stew but not soupy...
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I haven't done much with chili since last year, but here's a few more recipes I collected:

Serious Eat's "Best Chili Ever"

True Texas Chili

Recipe for Best Homemade Chili Powder

Big list of Chili recipes from What's Cooking America

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 was saying that as more of a joke, but I do prefer chili without beans.

My favorite kind is thicker chili, no beans, with lots of spices, cheese, chives and a bit of sour cream.

Then you can dip sourdough bread in it too.
 
Bubbleawsome said:
I was saying that as more of a joke, but I do prefer chili without beans.

My favorite kind is thicker chili, no beans, with lots of spices, cheese, chives and a bit of sour cream.

Then you can dip cornbread in it too.
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ftfy
 
Sorry...my chili recipe is top secret. If I tell ya...than I gotta kill ya and add you to the chili.

(and for me, chili HAS to have beans)
 
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