I think he's talking about the chunks of meat, which I don't do. My chili is at least a 24 hour process and all chunks are rendered down by the end. I just wanted to find a picture to demonstrate something besides ground beef.

I agree, if the chunks are that big it has not been cooked long enough. When you are using steak/triptip etc, once all is said and done, it should be the same consistency as if you where using hamburger.

Real chili needs some serious heat. If you are not bending the towel rack into the shape of a horseshoe, while sitting on the thunder cup the next morning, you're doing it wrong.

I usually dice the meat smaller than that picture but I still wouldn't call that a stew. But when I'm making "real" chili I do not use ground beef or beans. My ingredients are pretty much.....

Red chili pods
Onion
Garlic
Beef or pork
Broth or beer
Tomato sauce (not much)
Chili powder
Cumin
Oregano
S&P

None of which is to say that I don't like a chili with ground beef and beans and whatever else. Just I don't think of it as "real".

Who you callin' a pole smoker, boy?

You'd love Domers chili....... I can't eat it it's so hot!

I bet I would! :)

http://eightymphmom.com/wp-content/u...1/prilosec.jpg

Hey, me too doc! No onions or tomatoes though.
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Onions and tomatos are evil.

We should so do dinner, noonan.
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OK, you're buying.

I also make a traditional independence style chili, with hotdogs, frosted flakes and just a pinch of meth.
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We had a similar thing happen at my company's chili cookoff. He used Stagg chili and won 3rd place out of about 20 entries. Maybe he would have won if he used Wolf's.

Cornhusker style chili:
1 cup of superiority complex.
2 cups of panzy-ass.
A tablespoon of luck.
1/2 cup of talentless QB.
1 Diced asshole (AKA Pelini)

Simmer on medium for 6 games until you have to play a real team. Then reduce heat and serve up at the capitol one bowl and watch everyone whine after vomiting.
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I don't put beans in my chili. I like it 50/50 with ground beef and ground turkey. Use Williams or Four Alarm powder for a base, add a little tomato sauce, cumin, rotel, sweet mustard, minced garlic, shot of tabasco. If I'm making chili for chili dogs, instead of tomato sauce I use Chili sauce. It thickens up the mix and makes it stick to the dog better.