Chili

Share your Chili recipes.

 

[jbwilliams3]

Ground beef (or ground turkey for a lower fat fare), stewed tomatoes, diced tomatoes, onions, chile en adobo, diced fresh jalapenos, a healthy dose of cinnamon and chile powder, (and sometimes some brown sugar if folks like it less hot), salt and black pepper. Sometimes some milk or sour cream (or yogurt for low fat) to thicken. This always goes on top when served of course, along with shredded cheese, chopped tomatoes, and corn bread. Fritos are good too.

Anyhow, I never use a recipe and it’s always a little different.

 

[jbwilliams3]

Dang, I just made myself hungry.

 

[Billnpatti]

JB, I read over your chili recipe and was shocked.....shocked, I say. Cinnamon? Milk? Sour Cream? Brown sugar? In chili? Maybe in a pie but not in chili. Now I realize you are from the far north (North Dixie) and far from Texas where REAL chili is made so as a public service I am going to give you the recipe for REAL chili....chili the way God intended it to be made. I want you to also take notice of the fact that there ain't no dang beans in REAL chili. In Texas we don't put beans in our chili....just ain't done. No sir. Now you scoot up close and listen carefully 'cuz you are going to hear something that is second only to The Gospel. Be sure to take your hat off 'cuz this is going to be a religious experience. Here it is so now listen close.

CHILI (TEXAS STYLE).....Just as God intended to be

2 pounds of chili meat (very coarse ground meat)
1 large onion
2 cloves of garlic
2 Tablespoons of oil
2 teaspoons of ground cumin (more or less to taste)
1 tablespoon chili powder (more or less to taste)
salt and pepper to taste
3 cups canned tomatoes with juice
1 cup water (or beer)
2 to 4 fresh jalapens, minced

IN a large pot, saute meat, onions, jalapinos and garlic in oil over medium heat until browned. Stir in cumin, chili powder, salt and pepper. Add tomatoes and break up into small pieces as you add them. Add water and mix well. Simmer over low heat, uncovered for 1 to 2 hours. Stir occasionally to prevent sticking. Add more water (or beer) as needed.

If you wish, you may put bowls of chopped onion, shredded cheese and Fritos to use as a topping. But no dang Yankee style beans, spaghetti or other unauthorized stuff. :shake:

As you are ladeling it into the bowls, don't be surprised if you hear a Heavenly choirous singing the Handel's Halajuah Choirous. It happens all the time. :thumbsup:

 

[Blizzard of '93]

no argument that original Chili is Tex-Mex in orgin and NO beans - how Cincinatti Chili came to be just like it is beyond me, but it's usually served over spaghetti. (go figure)
most (about 90%) Chili in the Carolinas has red beans or kidney beans added to the recipe and cornbread accompanying. I can say that I've seen 'breakfast Chili' made in these parts w/out beans - 99% at deer camp and usually with venison to have at breakfast with eggs and biscuits sometimes grits also.

 

[Billnpatti]

Oh, I forgot the tortillas. For Heaven's sake, don't forget the tortillas. Be sure they are hot.

You'll have to forgive me for forgetting the tortillas. I'm getting along in age and I forget things from time to time. But I still know how to make chili! :thumbsup:

 

[Billnpatti]

Yep, chili, eggs and biscuits is one of my favorite breakfasts.

Dang it, why did you have to mention that? I'm sitting here on a clear liquid diet getting ready for a colonoscopy.

 

[Bob Gular]

God also intended that you first throw about a quarter pound of chopped smokehouse bacon in the pot and render it crisp before adding the beef or venison. Also (this stuff on my own) I use beef or chicken broth instead of water and finish with a tablespoon of blackstrap molasses and half a stick of butter. Other than that, your chili sounds almost as good as mine. Good luck with the "procedure", it ain't going to be much fun.

 

[Lostrifle]

Recipe I found said to use meat chunks cut up small(said to use venison; use beef only if you couldn't get the real stuff!).
I also bridle at the thought of putting beans in my chili.
When I make chili at home(at least I call it chili) I have to leave out the peppers, garlic, and onions, as the wife is allergic to 'em. Also have to tone the spices way down. Sigh.
Sometimes I make chili for a friend who, as he puts it, "had his tastebuds shot off in the war". For that I put in the stuff I can't use for the wife, and as much jalapeno as I can stand, about 3 alarm. He likes it cause he can actually taste the seasoning.
I usually use a mix of ground and chunked beef.
Would like to use venison, but it's a little hard to come by in the urbanized parts of NJ.
I don't shoot well enough to go out and get my own. :redface:

 

[Blizzard of '93]

Yep, chili, eggs and biscuits is one of my favorite breakfasts.

Dang it, why did you have to mention that? I'm sitting here on a clear liquid diet getting ready for a colonoscopy.

it's not so bad, just don't get paranoid about it. it's over in 30 minutes. more fun to sit at a football game on a windy below freezing night but not as bad as fighting off a shark attack.

 

[Billnpatti]

Yes, the exam is over in 30 mintes but the prep...........ah, yes, therein lies the rub.
Drinking a gallon of what tastes like zombie sweat and spending all evening on the can ain't an evening at the opera. The exam itself.....just a walk in the park. Okay, the zombie sweat is down, I've had my evening on the can and now all that is left is the easy part in the morning. Then it's Cracker Barrel for breakfast.....the big one with all of the trimmings and that first cup of coffee. Mmmmmm does it get any better than that?

 

[jbwilliams3]

JB, I read over your chili recipe and was shocked.....shocked, I say. Cinnamon? Milk? Sour Cream? Brown sugar? In chili? Maybe in a pie but not in chili. Now I realize you are from the far north (North Dixie) and far from Texas where REAL chili is made so as a public service I am going to give you the recipe for REAL chili....

Don't knock it til you've tried it, brother. I eat things hot- very hot- and cinnamon is a great balance of flavors. Sure, I like Texas Chile, but that's NORMAL chile, man. I thought I'd throw something different out there. As far as I'm concerned, your recipe is pretty much standard. That's why I I threw a little curve ball. It's like eating a fried egg on your hamburger- not supposed to be there but it's doggone good. :thumbsup:

 

[buffcreekforge]

Had one of those a couple of months ago. After the needle stick, I can't remember much. But when I woke up I had vague memories of party hats and confetti. Getting old is not for the faint of heart! :shake: