I don;t judge it by the time in the bathroom but by how much it burns coming out.

Hey.... I felt one once.... I got kicked out of the pool after that though.... :harumph:

and how many hours other people refuse to go in the bathroom

I like a lot of stuff already listed, so on top of other suggestions, I would also recommend adding some Guinness.

Fantastic Everyone. Thank you all very much. Looks like this Sunday I will be making chili for the game. Now if I only I was gonna be at a charger fans house so I could wreck their bathroom instead of mine.

Kind of got a point there, but it is still quite tasty....

I'll agree with everything except for the onions bit. Onions add tons of flavor to mine. However, you wouldn't know they were in there by the time it's all done.

Al’s Gringo Chili of the Gods

This takes all day to make, but it’s worth it

What you’ll need,

1 rack of cooked BBQ spare ribs ( I now always cook one extra slab so I have one in the freezer just for Chili)
I pound pork chorizo
2 cans black beans (Or make your own, you’ll need a couple/few cups).
1 Onion chopped
2 Jalapenos chopped
1 Bell pepper chopped
1 Tbs Cumin
1 Tsp salt
1 bottle of your favorite brew

Simmer the Ribs in about 3 quarts of water + the bottle of beer in a large stockpot until meat is fallin off the bones. (About 3 hours)

Pull the Pork out, de-bone / shred and put to side.

Bring the liquid up to a slight boil

Make meatballs about ¾ of an inch in size with the chorizo and drop in the boiling pot, drop it back down to a simmer and let cook for about 15 minutes.

Pull the meatballs out and set aside.

Let the liquid in the pot cool for a bit, then pull off as much of the fat floating on the top as you can. (Chorizo packs a lot of fat)

In another stock pot, sauté the onion, jalapeno and bell pepper until just done.

Add cumin and salt, continue to sauté for a few minutes.

Add the reserve liquid, pork, chorizo balls and black beans.

and Voila, the best chili ever made. (By me anyways =)

All good (although I'm no fan of chorizo), but where's the heat?

I'm ****ing drooling right now. That sounds so good.

That is fine. What I meant was that the only 'chunks' or texture in the chili should be meat.

That sounds really awesome.

It reminds me of the time I used pork tenderloin to create a shredded pork concoction which I ultimately used in burritos. The point I'm trying to make is that I could have achieved the same thing with a much cheaper cut of meat. Smoke up a pork roast or butt and use that instead of your ribs. It's cheaper and you'll have a lot more meat.

Oh. We definitely agree.

I make some mean venison chili... that stuff is incredible. Alas, I cannot share the recipe.

Yeah, I'm starting to get a little protective of my "secrets" as well, especially on the stuff I do really, really well.