Provel chili :fire:

Tell Me About Your Chili
 

How do you feel about cheddar Jack? Really adds to the flavor.

ugh! you keep asking me for things they don't sell here :D

i miss cheddar jack, yellow cheddar, and pepper jack cheeses :cry:

It's that time of year again.

Always chili on Halloween.

And some years it is also chilly.

Fritos on the bottom.
Chili on top of the Fritos.
Cheese on top of the chili.
Corn on the top of cheese.

You can also add in lettuce and whatever else satisfy your needs.

I have a big ol' pot of ground beef and 2-bean chili going right now. I love chili any time of year, but this is definitely "chili weather."

Chili dog...natural casings

That it is. I've got a crockpot of Zuppa Toscana going right now, but chili sounds excellent.

I've been making white chicken chili lately. The wife isn't a huge fan of the beef variety, although I love the stuff. But she really likes the white chicken variety. I'm a huge fan of it as well, stuff is damn delicious.

Just finished of my last crockpot chili. Nothing special but still chili on a cool 79 degree day.

Nothing like a big batch of chili to eat throughout the week. Chili dogs, frito pie, baked potatoes topped with chili. And it's always better each day.

After day 3 my piss starts to smell like chili and I’m out. It’s been suggested for this weekend though.

I took someones advice here and ate it over bowtie pasta. Great idea. Ahwatukee Chili.

I've got a bunch of little tins of Tony Packo's Toledo Hot Dog Chili sauce at home. I've been using those for small doses of chili. Good stuff. It was Max Klinger's favorite!

Made with round steak and rib tips, cumin and black beans.

Im telling you guys, six gun is the shit

Kidney beans, home made tomato sauce, rotelle, diced onion, ground beef, ground pork sausage, ribeye steak, kielbasa, cumin, red, white and black pepper, home mad chili powder, spicy v8 to get desired consistency.

Typically once a year for a big party during NFL playoffs. People start asking weeks in advance.

**** onion

Minced onion is a nice addition to a batch of chili. Cooked in of course.

This sounds very nice.

Not a chance...

Good day.

Chili without onion is something besides chili. Onions and garlic in everything. Put that shit in your frosted flakes!

:Spock:

It’s part of the flavor base.

To making inferior food?

Chili should have no beans.

Seriously, how do people cook chili, marinara and other goodies without onions and garlic?

Hot dogs, brown mustard and white onions are ****ing heaven. How do you not eat onions?

I can't think of a single fruit or vegetable that I wouldn't or don't eat, maybe other than grapefruit, due to the acidity.

Chili should have black beans.

Kidney beans are unacceptable in chili for me.

You need to have your palette checked

It's been really chili here in Florida 50°!!!!

I'm chicken chili when it's this cold.

I like pinto.

Bullshit….and you call yourself a Californian…

I've always found that kidney and pinto overpower the flavor.

Black beans, at least for me, are seamless, for lack of a better word, with the meat of choice.

They don't feel out of place when chewing and don't throw off the texture and flavor.

That said, I'm a huge fan of frijoles on the side of Huevos Rancheros, Chilaquiles and Fish Tacos.

Then it’s not chili

Roast whatever peppers you are using, it adds a nice smokey flavor.

That's interesting…I have always used Kidney beans in my chili.

Will definitely try black beans as a substitute next time.

I don't really feel like I am tasting anything when I eat black beans. Pinto for me only. Kidneys on rare occasion.

There are two ways to add black beans:

1. Empty the can, without rinsing the beans, into your pot.

2. Rinse the beans completely in a strainer, then add.

Personally, I prefer just emptying the can into the chili pot with the meat, tomato sauce and seasoning, then letting it all simmer for an hour or so.

But with Southwest Chicken Salads, which I make frequently with romaine, corn, black beans, tortilla strips, asiago cheese and various dressings, I prefer them rinsed and a bit more "crunchy" for lack of a better word.

Good luck!

https://i5.walmartimages.com/asr/261...0&odnBg=FFFFFF

So I recently re-did my Chili. Was going to go Texas style no beans, ended up being more of a hybrid. I like black beans and Chili beans, basically dump some of my home made salsa in there too. I nixed any tomoto jucie, only used equal parts diced tomatoes and salsa.

I don't know where I say it in a chili recipie, but it called for granulated beef bouillon - and no shit it is a wonderful addition. Really gives it a richness chili seems to lack. Just add a packet or two to your next batch. Amaziing shit.

GTFO with that nonsense.

Just about anything is better than kidney, IMO. Black beans are definitely good, I just prefer pinto. I’ll often use both black and pinto.

black beans are where its at, and it adds to the look

I use a can of pinto, light kidney and black beans in mine.

I'm there with Black beans being my fav..

I soak and cook them. I sometime add fermented black beans to lots of stuff chili included especially when needing salt.

Yeah, at least from my perspective, black beans definitely have a better appearance in the dish, especially if it's served on white plates and bowls.

If it's not spicy enough to burn your house down, it's not chili.

Roast some hot peppers (jalapeno or hotter) and onion, then throw into the blender to puree. Use fresh or freeze into ice trays for later.

Won't affect the chili's consistency or texture but gives that extra kick.

Chipotle peppers work well in chili

IF you roast ghost peppers inside your house and you will vacate the premises and possibly be calling EMS, slow smoke or grill outside both and then blend w/ EVOO.

Basic Adobo is great in chili too.

4 dried ancho chiles, seeded and deveined
4 dried guajillo chiles, seeded and deveined
2 teaspoons peeled and minced fresh ginger
3/4 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

I tried to get away from it to change things up, but chili tastes SO MUCH better with a bit of brown sugar and a couple dashes of cinnamon.

And I prefer red beans in chili.

Hmm never tried brown sugar, but I always add some cinnamon

That's what cinnamon rolls are for when you dunk them in the chili

Just had a smoked beef chili I had put in my freezer a while back. Has black beans, fresh corn, chipotle, some smoked ham hocks, tomatoes, and a few other things.. damn good.

Ground turkey, taco seasoning of my own design, black beans, kidney beans (both with juices included), green chilis, jalapenos, Rotel seasoned tomatoes, red onion.

It's the best chili I've ever eaten.

I did a chili once with leftover smoked brisket and pork. It was excellent.

Yeah, it really is good.. I used to use a smoked porter beer in it as well and smoked bacon, to really go over the top on smokiness.

I always smoke a couple extra chunks of meat when I get a smoker up and running.

Beans or No Beans is an argument that will last forever. I make my chili with no beans, but I've had many excellent chili dishes made by others with beans that have been great. I think if you're putting the chili on something else, like a hot dog or spaghetti or whatever, then no beans. If the chili is the main event, then beans are probably OK.

My slow cooker chili: ground beef, onion, chili powder, oregano, s&p, crushed tomatoes, pinto, cannelloni, and black beans, chopped chipotle. It’s a pretty straightforward chili, but darn tasty.

I made chili for a family Christmas dinner this year and there were some finicky kids there as well. I took my usual onion, green pepper and jalapeno base and pulverized them to liquid in a NutriBullet and then added it to the meat and it turned out pretty good.

I always use a 50/50 beef/pork mix and I also add kidney, black and pinto beans to my chili. Sriracha on the side in case someone wants to add some spice if they want it but with the kids I couldn't spice it up too much.

Always use Williams seasoning packets and I add extra cumin and paprika as well.

I think as long as it is dominated by beans, I like it. The beans make up maybe 15% of the mass of my chili, with meat making up probably 60%

Chili ****in' sucks. Not a big chili fan — at all.

You mid-westerners and westerners.

Thanks for letting us know in a thread dedicated to chili.

Go shove some clam chowder up your ****.

I'd never think to pulverize those items. What's the benefit/thinking behind this? I don't mind chunks of those in my chili so I'm just not following.

If the kids see it, they may not eat it

Ahh. Makes sense, finicky kids part of his post and all that.

I never have leftover of either but smoked anything is great in chili, But I suggest Chuck Roast burnt ends. Cheap, flavorful, and delish.

I never trust anyone who doesn't drink Whisky neat, eat chili, even that white shit, and drink boozy beers.

It's green
 

2lbs ground pork
2lbs tomatillos, husked and de-stemmed
3 jalapenos, de-stemmed, take the seeds out for less heat
1 or 2 serrano peppers, de-stemmed, again, take seeds out if yer a puss
1 lg yellow onion
1 lg white onion
4-5 cloves garlic, minced
.5 cup fresh cilantro leaves, less or leave it out if you can't stand it
Salt, white and black pepper
2 oz. peanut oil

Pour 1 oz. of the peanut oil into a large frying pan, or you can use a sturdy 12qt stockpot. Add 2-3 cloves of the garlic, get that caramelized, then brown the pork. Salt and pepper to taste.
Blend all the veggies and cilantro. You can also add the rest of the garlic now or wait. You don't have to make a smoothie, but go until the tomatillo skins are well chopped.
Put the veggie slurry and pork in the stockpot and add the rest of the peanut oil. Salt and pepper to taste. Cook on med for 1 hour, then low for a min 2 hours. Check the seasoning one more time, then refrigerate overnight. Serve with your favorite toppings

I would make this the night before a noon game tailgate. Everything needs time to merge/mellow. There was a stretch where I couldn't make enough despite doubling the recipe a few times. Silly me, thinking I'd have leftovers. The recipe above makes about 1.5 gallons. Looks bad, tastes good.

I don't have "a" chili. How I cook really depends on my mood and what I have. Being from Alaska, I frequently use game* for chili. I have a fair amount of sheep in my freezer right now and I expect next time I make chili I will dice the meat and season it with salt and various peppers - chipotle, ancho, guajillo and maybe more - then sous vide the meat until finished and tender.

Make the base with tomatoes (combination of fire-roasted diced tomatoes, tomato sauce and a bit of tomato paste), onions and probably some smoked poblano that has been pureed with a bit of chicken stock. I start out by browning my onions (sometimes I add jalapeños to the onions. One of these times I'll dice some mushrooms) then add dried seasonings as the mood hits and then my garlic. Usually anchovy paste, too. Anchovy paste is a great source of umami. You won't taste the anchovy paste but you will definitely notice a deeper, richer flavor.

I then de-glaze the pan but what I use depends on my mood/time of year. Might be beer or tequila in the summer or wine/dark beer in the winter (Alaskan Brewing Company Smoked Porter adds a great smoky flavor without having to smoke the meat itself but its only available in the winter**). Add the tomatoes, tomato sauce and tomato paste to the de-glazed vegetables. Brown the meat after the sous vide and combine meat, juices and tomato base. Serve with bacon cornbread.

I sometimes add beans. If I do, it varies between black and pinto. Sometimes I add diced hatch chilis if I can get them.

So I use a basic structure of tomatoes constructed just like a sauce - brown vegetables, add aromatics/seasonings, then de-glaze the pan with whatever I'm going to use and then add the tomatoes. Browned meat is frequently cooked separately and then added to the base. If going with a green chili you can use the same methods but use tomatillos instead of tomatoes. De-glaze with chicken stock or a lighter beer and use pork or black bear for meat. Use more green chilis and not dried. But the process is quite similar.

This thread has gotten me to thinking and I will likely make some chili in the not distant future. I'm thinking smoked porter/chipotle/sheep chili with some porcini mushrooms. I'll report back on how it goes.

* moose, caribou or sheep so far. experience says to NOT use marine mammals such as seal or walrus or whale (although beluga was decent) but I would use porcupine or beaver (no beaver jokes, please) if either I harvested them or if I trusted the person who did. Beavers have a castor gland in their hind legs that they use to rub on logs to mark their territory. It is really helpful if you want to use it to trap beaver because the scent lures in other beavers to see who is invading their territory. But it smells terrible and if the person harvesting the meat isn't careful to avoid contaminating the meat, it will make the meat inedible. Also have to be careful with caribou. Rutting caribou is just not edible so don't eat bull caribou taken between September and November. Bear? Early black bear can be decent. Just out of the den and before fish are prevalent, black bear eat a lot of vegetation and berries. Once fish get into the river, though, bears start eating them and meat is bad. Brown bears are walking garbage dumps. Meat is terrible and if it is kept it is given to dogs. Never eaten brown bear and have eaten some spring black bear. It's a lot like pork.

** an excellent beer. If you get the chance, you should definitely grab a bottle. They come out around Christmas and are labeled by year made. Because of the smoke, they actually age well but mine never seem to stick around. Alaska Brewing Company is generally an excellent brewery and their products are available throughout the West. Don't know if they're in KC area or not.

I'd like to try some of that chili frozenchief. Alaskan chili.

I'm off to Flagstaff to kill an elk.

This thread motivated me today... venison chili...

https://i.imgur.com/sm5dxcF.jpg

Have some on tap for sunday, pretty standard really

Ground beef
Black and red beans
Onion
Garlic
Beef broth
Diced tomato
Jalapeno
Cumin
Chili powder
Touch of sage

Garnish with a little shredded cheddar, its almost impossible to screw up

Mexcene

You have sure given me some ideas. Thanks much.

Sous Vide work well for lean gamy meat?

I smoke ground hog often, I think I will try that in chili when I am back in IN.
I've never seen one in AZ.

I throw in a can of stewed tomatoes, I love big chunks of tomato in my chili.

FMB, I know it's been a couple of years since you made this, but do you think replacing the canned Kidney beans with canned pinto beans will hurt or improve it?

This guy deserves rep from pretty much everyone, talk about knowing your far north foods and how to work it

Where are you at, dude?

Are you actually Glenn Villeneuve from National Geographics 'Life Below Zero'?

:D

Sous vide works really well for lean game meat. I add some seasonings depending on what I'm trying to achieve A little liquid smoke in thr sous vide also helps.

I find it's better than braising or roasting.

Thanks, I'm in Palmer and I'm not on any reality TV. I just love to cook.

Where is Palmer in relation to Fairbanks?

The one idea equally worse to poverty onion chili