You cook chicken chili and Lew doesn't know if he has had good chili? Your right next to Mexico, I don't get it...

No Charlie Sheen piss?

That's a given.

I am a chili rube!!!

Please enlighten me on an easy recipe. Crockpot perhaps? I am really not sure why I never eat chili because it has all the stuff I like in it.

OL' hired hand six gun chili packet, add everything in the package a couple cans of stewed tomatoes and a couple cans of whichever beans you want.


Easy and good.

I went to a chili competitions here in town last year and for shits and giggles made it and got second place...


ROFL, everyone was SO serious about their stuff, super secret recipes and all that, and I used a package they sell at the store, but it is pretty damn good.

Fixing cars and beating people in chili cook-offs.

What can't you do!?!?

Probably should tailor the cayenne packet use to your taste

Lol, it really is good stuff.

It means I don't like beans. Thought that was obvious. If you like beans, add them and have fun at the fart party.

I like to use 80/20 ground beef. You can cut it 50/50 with ground turkey if you like. I like good dark red chili powder, cumin, some minced garlic, black pepper, a bit of onion powder, some yellow mustard, and instead of using a small can of tomato sauce, I use rotel and about a third of a bottle of chili sauce to thicken it up. Add Frank's Hot Sauce if you like a kick. No beans, beans served on the side like black beans or pinto beans. I put diced white onion and cheddar cheese on the top, saltine crackers or fresh biscuits, and dill pickle chips on the side to cleanse the taste buds.

Oh yeah, and a dash of dark beer in the chili is OK too. I like to use a good bock beer like Shiner or Boulevard Bob's 47. Not too much, just a bit. I don't like my chili to be runny.

Cornstarch to thicken.

FYP

That's pretty much a spot on recipe. Can't go wrong with any of that.

Wow Brisket Chili is awesome. Our Mid Major College team had a stand with a guy that owned a BBQ place and on cold weather games he had this smoked brisket chili that was out of this world. Too bad the prices chased him out, it was some good eating.

I'm not a fan of cornstarch, it breaks too easily and seems to make liquids...awkward...when reheated. I add a flour slurry about halfway through the cooking process and that seems like a more naturally thick gravy.

And I use steak instead of ground beef. Something cheap with little fat like bottom round. Cut into 1/2" cubes and cook low and slow for 6 hours.

The beans vs no beans debate will never, ever end. And if you enter a Chili Cook Off the judges that have a preference will implement their bias. So just hope the judges are on your side.

I'm not sure I get the addition of turkey. It doesn't add any flavor and if you drain the beef after browning then you are cutting out so much of the fat that it might as well be turkey.

If you are in a chili competition there will most likely have separate categories.

I've tried to thicken it two ways, both were, I would think, much better than cornstarch.

1. Used an immersion blender on the beans and about half the meat, then added the rest of the meat in. It results in much thicker chili and was damned good. I did this prior to adding onions, diced maters, and really anything else.

2. I've used corn meal. A little goes a long way, but it adds a great flavor to chili and a nice thick end result.

I don't do either of these very often, because so many people want a more "runny" chili. I prefer it a bit thicker if I'm just making it for me.

Yup. Masa slurry is really good.

A teaspoon of baking soda takes cares of the effect of beans.

Doesn't take care of the taste, texture, and overall grossness of the beans though. Can you tell I don't like beans? If you don't want me to come to your chilli cook off, just add beans . . . or invite Cosmo.

Do you feel this way about all beans in general, or a particular type of bean?

I'm gonna have some people over, use Danes chili recipe, for football this weekend. Seems pretty straight forward.

Due to this thread, this had to happen. Thanks, eDave!

http://i1164.photobucket.com/albums/...psobhqeq8z.jpg

Don't forget the cinnamon rolls

A pic of mine

https://scontent-iad3-1.xx.fbcdn.net...ea&oe=56F6DE48

All beans. If there is "bean-o-phobia", I have it. Always hated them.

:thumb: Glad I'm not the only one drawn in to making it.

Excellent looking chili's there fellas.

I recently made a "no-bean" beef chili and a pork chili.

I cheated a bit on both a bit and used canned ingredients, but the results were fantastic IMO. The beef chili was a little more involved, prep-wise, but very good and spicy.

Beef chili (from memory, so the spices may be off):

~5 lbs chuck roast
1 white onion, diced
1 green bell pepper, diced
1 11-oz can of chipotle peppers in abode sauce
1 can diced tomatoes
2 TBSP masa flour
2 TBSP Chili powder
1 TBSP garlic powder
1/2 TBSP cumin
salt to taste

Beef prep: Slice roast into 1/2-in thick steaks (about the thickness of a die). Remove ALL hard fat deposits. Sear resulting steaks in batches in a dutch oven with a little oil to give a good crust. Deglaze pot with onion and peppers. Set aside. Cut seared steaks into dice-sized pieces.

Sauce: Add tomatoes and chilis (with all the juice) into a blender and blend to a consistent texture.

Add all ingredients to the dutch oven. Cover and place in a 275 degree oven for 2.5 hours. I recommend separating the fat that rises to control the heat a bit. The resulting chili is thick and pretty spicy. Can add a little beef broth to thin a bit is desired.

Pork chili (with beans):

1.5 lbs ground pork
1 onion, diced
1 green bell pepper, diced
1 jar Herdez green cooking sauce (it's tomatillo based)
1/2 cup salsa
1 TBSP cumin
1/2 TBSP garlic powder
1 tsp black pepper
salt to taste
1/2 to 1 cup chicken broth (depending on how much broth you like)
1 can black beans, drained
2 cans great northern beans, drained

Brown the pork (I like getting a few rendered, brown bits) Deglaze skillet with veggies and a little broth. Add everything to crockpot, mix, set on high. Great flavor. Makes enough for about six servings.

All this chili talk is making me fluff.

My recent experience at a friend's chili cook-off is evidence to the contrary.

I have a friend who comes over every Sunday for football and feels the same way.Two weeks ago we had chili,he brought himself a pizza,next weekend is beans and ham,he's bringing a pizza.

Poor bastard.

Totino's?

Add a beer and we may have a winner!!

No. Because **** kidney beans.

2 pounds ground beef - greasy
ring of polish sausage
green pepper
jalapeno or serano depending on the wife's mood
couple celery stalks
3 cans beans - pick your poison
large white onion
plenty of garlic
bay leaves
cumin
chili powder
cayenne
sugar
salt
pepper
crushed tomatoes
tomato paste
splash of Worcestershire

Maybe I'm forgetting something, but that's about it.

How about ****ing measurements?

ROFL

How about using your ****ing taste buds?

Oh, a pinch of this and that. You know, the usual.

I'm surprised I haven't seen this one. Campbell's Tomato soup. If I'm making a big enough batch of chili, I'll use half tomato sauce and half tomato soup as the base sauce. Sweetens it a tad.

My brain just went from one of my favorite things to my absolute favorite thing.

For a sweeter flavor try using rice vinegar.

Other than the celery looks solid.

Celery, onion, garlic, and bell pepper make up the holy trinity. Celery is absolutely solid.

You hate cilantro I hate celery.

The TA in downtown Nashville had a great white chili with chicken. The only white chili I've ever had. Shit was really good.

It's not like you can actually taste the celery. It helps form the base. Small dice, cooks down, don't even get the texture of it.

For creole/cajun.

Tell Me About Your Chili
 

It's a flavor base. It's traditional for creole/Cajun, but it's still just part of a flavor base. Lots of recipes use it. Nothing wrong with it in chili.

Take out the garlic and pepper and you have 2/3 of the French mirepoix.

I'm going to try this as my base (w/ carrots) and make a creole chili this weekend.

IIRC Texas thinks that anything with beans in it by definition IS NOT chili.

Mine is a chili con carne. A friend gave me the recipe, and it's very good, IMHO. I can list most of the ingredients, but can't specify quantities without the recipe in hand. If anyone wants it I'm glad to post it.

Stag Chili and call it good. Some of that stuff you guys are making will turn a guy inside out.

While I'm sure its just a typo, garlic isn't in the basic definition. How can something called "trinity" have 4 items?

Google it. The "trinity" is onion, celery, and bell pepper. The "holy trinity" adds garlic. I didn't name it. :shrug:

https://en.wikipedia.org/wiki/Holy_trinity_(cuisine)

http://southernfood.about.com/od/cajuncuisine/a/
EDIT: http://southernfood.about.com/od/caj...ly-trinity.htm

http://noshon.it/tips/kitchen-basics...-holy-trinity/

Some mention garlic, but also mention parsley and shallots, and none have garlic in the standard definition.

That very first link says this:

Looks simply like the editor left it out of the list of ingredients. I don't remember exactly my search terms when I looked it up this morning that stated what I wrote previously. But I agree, it's weird.

Well this explains a lot....

Ahhh the Holy Trinity is in my Gumbo.

You don't get it.

I have done this before. Depends on what I have on hand and what I am in the mood for.

Yep, I use it. Cuts the tomato

Taco Soup
it's basically chili only with taco seasoning and powdered ranch added and lots of ro-tel
it is the shizzle

I posted this in the dinner thread the other day. My wife's family's "quick and easy" white corn chili.

For every 1 lb. hamburger, use 1 can each of diced tomatoes, white corn (drained, I use frozen), beans of your choice (drained if you like), and 1 jar of your favorite salsa.

Brown the hamburger and drain, add back to the skillet and add the rest of the ingredients. Bring to boil, lower heat and simmer for 30 minutes.

Taco soup is awesome, you can brown the beef, throw it and all the other ingredients into the crock pot in the morning, and have an easy dinner. With plenty of leftovers is you do the 2X version.

Im going to make chili tonight..

anaheims, jalapenos, serranos

garlic, chili powder, cumin, salt, pepper, brown sugar

beef, tomatoes

Brown, combine, cook for at leas ta couple of hours.

Add cheese.

Thats it~

This was entered as a joke in a company chili competition and won 3rd place out of 25 entries.

Beans, or not to beans.

Big Bang Theory:

Pria: Would you like some chili Sheldon?

Sheldon: Does it have beans in it?

Pria: Yes

Sheldon: That's not chili.

Sheldon takes a bite.

Sheldon: This is really good!... whatever it is.

One link contradicted itself and the other 2 didn't mention garlic at all.

Never heard of the holy trinity having 4 ingredients either. It has 3, just like mirepoix. New Orleans gets most of its cooking roots from the French. This is silly.

Just what I read. Can't remember my search term to find it. It just said what I originally posted - trinity is onion, bell, and celery; holy trinity, add garlic.

That first entry from wiki seems to support that, just the original listing doesn't say garlic (but it refers to it one or two sentences later).

Y'all are taking this very seriously....

That sounds awesome!

Do you just dice the peppers?

Yep. Throw that shit on top of some crushed tortilla chips....add cheese and sour cream.

Tell Me About Your Chili
 

Dup post.

yep diced peppers.. they are tender nothing by the time its done cooking, same with the tomato.. I usually boil/icebath/peel fresh tomatoes but im doing it lazy way tonight and used canned :(

I'm making the easy stuff tonight. Six gun all the way