I may have posted this before in this thread. But the best chili I ever had was one night when my mom was late for work, and the chili I made per her instructions, overcooked by about 3 hours. The beans just disappeared and the whole thing became a thick delicious paste.

I've had fancy award-winning chili, and it seems like they go the other way. It was very brothy with almost al-dente beans. Not a big fan.

Kinda similar thing with this Texas-style BBQ place here in LA called Maple Block. I consider it the only legit BBQ in LA (so it would be like 30th best in KC or something). They have these amazing pinto beans, which are good when ordered, but insanely good when they've sat in the fridge for 3 days and then reheated. Instead of soupy they become thick and kind of all mush together - but the taste is just insane - so rich and deep with flavor. It's like the flavors of the beans, pork and broth all merge into something better.

One time I reheated too much so I put it back in the fridge. When I re-re-heated that it was even better. I wonder how far this goes.

some of my favorite food memories are those that i just "winged" it. ran out of an ingredient and threw something into the mix instead of following a recipe. maybe it's because im a man. idk.

gonna go mix some leftover chili in my scrambled eggs. come fight me bro.

I used white kid ey beans in this last batch for a little color contrast. I prefer pinto.

I'm not sure I've ever seen white kydney beans.

Aka cannellini beans.

After reading this I am craving Chili. And next time I have leftover Brisket I am getting that Six Gun Mix, if they sell it around these parts, I know they sell the Texas 2 Alarm and Carroll Shelby packs, but never seen the Six Gun.

It's that time of year again.

Had our yearly chilifest at work last Friday actually. Made this spicy chicken chili. 5 different kinds of peppers. It went fast.

https://i.imgur.com/EIsgplj.jpg

^^^^this guy is okay.


+1

I've used Six Gun before too. It's pretty good if you're looking for something quick and easy. And yeah, hold the cayenne if you're feeding kids. They won't be able to handle it.

Recipe please.

OK, but don't share it...

Also, try it with a mixture of half spicy Italian sausage and and half ground chuck or chopped sirloin.
Garlic is a must and so is a some guinness beer. I always dice up small the jarred jalapenos.

Blowfish's 10 things reminded me that chili season is once again upon us all.

Cubed up a couple of potatoes and threw them in the crock crocking the chili. Softened up great.