ChiefsPlanet - A Question for any Resident Chili Experts

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Quote:

Originally Posted by DaKCMan AP

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

From the Chorizo for the red heat / Jalapenos for the green heat =)

Quote:

Originally Posted by Whoarethechefs

From the Chorizo for the red heat / Jalapenos for the green heat =)

Hopefully the chorizo is hot (again, I don't eat it so I don't know) because jalapeno doesn't really bring the heat. ;)

Quote:

Originally Posted by Phobia

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

Isn't that a real small list!!!!! :p :shake: ROFL

Quote:

Originally Posted by DaKCMan AP

Hopefully the chorizo is hot (again, I don't eat it so I don't know) because jalapeno doesn't really bring the heat. ;)

In Tucson, at least from my experience the chorizo comes in one heat...

F****** Hot!

Quote:

Originally Posted by Whoarethechefs

In Tucson, at least from my experience the chorizo comes in one heat...

F****** Hot!

Chirizo is also good to put in cheese dip. Adds a nice little kick to it also. :)

Quote:

Originally Posted by Phobia

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

I share most of my recipes... no one gets my beans (anymore), no one gets my brisket, and no one gets my venison chili.

Quote:

Originally Posted by bkkcoh

Isn't that a real small list!!!!! :p :shake: ROFL

Yeah, it really is.

It's beans, ribs, and chili. But the chili recipe is based on my FIL's so I couldn't share that even if I were willing. I'm sure the list will grow over the years. I've already published several of my best efforts in a magazine.

Quote:

Originally Posted by DTLB58

I made the recipe below from the link above last year. Awesome. Give it a try.

Ingredients - 2 lbs Ground Beef, 1 Onion, 6 cloves fresh garlic, 1 bell pepper, 3 tsp chili powder, 2 tsp cumin, 2 cans kidney beans, 43 oz diced or pressed tomatoes (canned), 2 tbsp brown sugar, 1 tbsp unsweetened cocoa. Jalapenos to taste.

Brown 2 lbs ground beef. When beef is browned, add onions and garlic. Cook 5-10 minutes longer. Add all remaining ingredients. Simmer for 2 hours. Enjoy.

real men would never put chocolate in chili....never!!!!!

Quote:

Originally Posted by DomerNKC

real men would never put chocolate in chili....never!!!!!

I agree, I left it out.

Quote:

Originally Posted by DTLB58

I agree, I left it out.

good call.

I make a spicy chicken chili that I'd love to take to a planet tailgate sometime...

I'd like to announce a Planet Tailgate at my house in 20 minutes.

Find recipes online
Throw in all the shit you like.
Add a can of beer, or some wine, or some port, or some brandy, or whatever.
Eat some.
Freeze some.
Enjoy!

If it turns out crappy throw it away and start over, next time leave out what made it crappy.

Quote:

Originally Posted by tooge

Buy some of the whole dried new mexico dried chilis. They are dark red and all the stores have them but you may have to ask where. Chop them up and add them into your chili, It doesn't matter what recipe you are using, they add great "chili" flavor and just a bit of heat. The recipe above with the cocoa sounds great. the chilis will soften.
Mine is 2 lbs ground meat (venison or beef are best) browned first
4 dried new mexico chilis chopped
1 large can of diced tomatoes
1cn of chili beans drained
1can of kidney beans drained
1/4 cup mustard
3 tbsp cumin
4tbsp chili powder
3 cloves garlic chopped
1 onoin diced
One bay leaf
1 tablespoon cayanne pepper
brown meat, add with all the rest in a crock pot or large pot. Stew over low heat for 2 to 3 hours. It rocks.

An added step that is well worthwhile:

Cover those chilis in boiling water for about 20 minutes to soften, then put the dried chili and water in a blender and pulse a few times. If you want it really smooth pour it all through a sieve before adding to your chili.

edit****OK, that's a few added steps, but still worth the time.