I like to use a mix of black and pinto beans I cook ahead in pressure cooker. Its just better when you start with hard beans the canned stuff just isnt the same. If I dont make my own spice I use Williams original. I use a mixture of ground beef and pork sometimes substitute pork for turkey. I skip all that if I have venison. I used to throw in a pound of RB Rice chili brick peppers onion corn meal and black coffee. When Sara Lee bought RB Rice they discontinued chili brick so I go with an inferior Fanstil or Edmonds.

https://i5.walmartimages.com/asr/bbc...0&odnBg=FFFFFF
https://s3-media4.fl.yelpcdn.com/bph...oJifHXDQ/o.jpg

Also good just on chili dogs better than any can.

top your chilli with sour cream and siracha

God almighty, why cant you get off his back man?

:shake:

ROFL

The fact he doesn't like my food sits pretty well with me.

Roasting dries out lean meat, braising/ saute and steam works with lean cuts, I'll be getting some bear and elk soon. Thanks for info. I have a guy in Indy who has a great liquid smoke replacement. Sells it to restaurants.

PGM is nothing but a worthless troll anymore.

I'm not even trolling. Stick to shit moderation.

You gotta wonder sometimes

Just picking out a random nice guy like Buzz to constantly needle is weird, he didnt used to be that way

Palmer is about 15 miles east of Wasilla, about 40 miles north of Anchorage. That puts it about 320 miles or so south of Fairbanks via Parks highway.

The elk will be far leaner than the bear. Most pork I sous vide to about 140 because of the fat, but the pork I have right now is pork I raised or I buy from locals so it is fattier (and thus tastier) than most store bought pork. Most game I sous vide about 132 degrees. The bear I've handled tends to be fattier than herbivores and is more like pork so I would sous vide the bear to 140 without inspecting the meat. Depending on how much you get, you can also sous vide small amounts at various temperatures to see what works. When I wind up with moose I usually get several hundred pounds.

If you like sous vide, check out

seriouseats.com

Particularly anything by Kenji Lopez-Alt. He went to MIT but wanted to be a cook so he took his science background and tried to figure out how to apply chemistry to cooking. Fascinating stuff. Probably the most informative I have read since McGee's On Science and Cooking. It is far more important to know why you are doing something than how, if you know why, you can make the "how" work but if you only know how, you won't know what to do if so,etching doesn't go right.

I’m of the opinion these days that pinto is an improvement.

I love Texas chili. "If it has got beans, its not chili".

I like all chili, but all meat Texas chili is the best by a long shot.

Agree to disagree. As someone previously mentioned, if we're talking chili dogs, chili burgers, fries, etc., I prefer a meat-only chili. But if the chili is standalone, I like beans.

And if you've never made stone-ground grits to put in your chili, you're missing a great pairing.

So my recipe has a buncha stuff in it, but it's great. Of course everyone thinks their chili is the best, but this is pretty good.

2 lbs ground beef (sometime 1 lb of each beef and pork or turkey), large onion, 4 cloves garlic, green pepper, two celery stalks, jalapeno, 3 cans beans rinsed (kidney, black, and pinto), 28 oz. can diced tomatoes, 15 oz. tomato sauce, salt, sugar, chili powder, cayenne, paprika, basil, bay leaf, cumin, dash of soy sauce, splash of vinegar, tiniest pinch of cinammon.

Throw in the crockpot and heat for at least 8 hours, prefer 10 or cooking the night before and serving the next afternoon for best results.

Ground beef with some Williams Chlli Seasoning(only use about a forth of what the pack says), A can of Rotel Chilli Fixin's, tomato juice, a can of diced tomato's and sometimes I chop some extra onion and add to the ground beef as I brown it. Best chilli in the state some say!

Same deal with the sriracha on the side. I usually add plenty of cayenne but can't do that with a bunch of kids, and some adults, that aren't into the spice..

It's cold and rainy all weekend. Seems like a perfect weekend for chili.

Three pounds of ground chuck, 2 cans of white kidneys beans, onions, oregano, diced chipotle pepper, crushed tomatoes. https://uploads.tapatalk-cdn.com/201...6316f3e794.jpg

i made mine last weekend. wife can't eat beans or hot spices so i've got a mild chili.
2lbs beef, 1 lb ground pork. tomato paste, diced tomatoes and garlic and a very small amount of diced onions (to the point where they disenegrate in the heat of the slow cooker).

i've had leftover chili all week, and its been wonderful. gonna make chili brats for lunch or supper tonight!

love chili season!!!





p.s. for an added twist, i added 2 packets of dry ranch powder. boooom.

I love leftover chili. It's best the day (or days) after.

I prefer beef base paste like Better Than Bouillon, just seems to have a much better flavor than bouillon powder does. Give it a whirl some time.

Its definitely that time of year, think I'll pick up the fixings for a batch tomorrow after the game

I'm pretty traditional, nothing crazy... tomato juice, canned tomato chunks, beef broth, ground beef, bell pepper, onion, chili, garlic, cumin, maybe a pinch of cayenne and oregano, red and black beans

Easy money

AFTER?!!

BTW, I'm taking meat back into my mouth now. Gonna do some chili tomorrow with stew meat. Gonna add some baby potatoes as well. First person mentioning celery is first against the wall.

Ya'll are missing a couple stalks of finely chopped celery.

dave has a weird auto-erotic obsession with celery is what im reading.

What's point of celery? If it's in there for "texture", the only crunch I need is crackers.

And I'm ****ing my myron. I updated after his post. I mean, I'm putting potatoes in mine. Kinda makes me a communist, doesn't it?

Sure, I wont be eating until 9 pm or so... cant have food getting in the way of cocktail hour(s)

ps - you cant knock celery then turn around and talk about adding potatoes...

just finished up some chili, the store didn't have ground beef under $10 per pound so I picked up some chuck stew beef and it was way better the next day after I reheated it up in the oven. I prefer ground beef and pork combo still but it was pretty good still.

lol. seriously, i hate celery. makes me sick thinking about eating it. and in chili? go take a short walk off a long cliff.

i say that the safeword in chat tomorrow is: celery.

ROFL. I honestly missed the celery line. I quit reading at 'taking meat back into my mouth' thinking it was a private personal conversation.

Whatever floats your boat.

Celery adds additional veggie flavor and works subtely in chili. It's not crunchy by the time it cooks down, just another layer of flavor brah.

Putting potatoes in there is ****ing weird though. I don't know what benefit the starch sponge provides in an already pretty dense meal.

I'm gonna make white chicken chili tomorrow. Love the stuff.

No better time to knock back a bowl or three than after you've soaked your innards in vodka and beer. Throw in a little herbal essence and get your grub on.

You don't get to talk about potatoes if you're making white chicken chili.

BS. See OP.

White chicken chili is delicious. I probably make it once for every two times I make the regular stuff. My wife prefers it and I think it's the tits as well!

Mesquite marinate that white chicken, and shoot fire, that's goo-oood eats.

I've never put celery in chili, but since you recommend it and Wendys decent enough chili has it...

Just happen to have a couple leftover stalks in the fridge, and while they're getting a bit flexy, gonna put 'em in anyway

White chicken chili is white chicken stew. Chili is chili.

#seasoning

Fight me!

The only thing that even resembles chili is the green chilies. It's fake ass chili.

Well and the chili powder. I've never put chili powder in stew. Maybe you do.

Here's a green chili cheeseburger. It's chili!https://uploads.tapatalk-cdn.com/201...1510a10fa1.jpg

I've never seen white chicken stew with chili powder in it.

Blue Powerade Zero + Diet Mt Dew = A diet Baja Blast. Fight me.

Well, that's the only way I've every made it. I also put cumin and oregano in there.

I'm gonna try this now. For sure.

Chili season is rocking this year. Whoot!

And we have Mahomes this season. Coincidence? I think not.

My go to is a pound of Graziano sausage and a pound of hamburger, a can of ro-tel, dark red kidney beans, light red kidney beans, corn, diced tomatoes and depending on my mood I might a small jar of picante sauce and cream cheese as well. Cream cheese really mellows everything out. I haven’t done it in a while might have to remedy that

Yep, dad bod life hack that works.

Tell Me About Your Chili
 

Does everyone mix their own chili seasoning together or do they buy the premixed seasoning?

I prefer to make my own but sometimes I’m lazy or if I don’t know if I have certain spices I’ll go premixed


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I drink both of those things fairly often. Also G2 Gatorade. And I legit love baja blast so this should be a winner. Gracias.

I typically have everything I'd need in my spice cabinet to avoid buying a premixed one, but I wouldn't necessarily be opposed to it if I knew one brand was more legit than the others.

Yup. It's a perfect use for those stragglers.

Ol hired hand six gun chili mix. Add all the pepper

My spice rack has everything needed, but I'd bet some of the premix brands like "4 Alarm" etc are great... hell even plain old McCormicks would do just fine for me, I'm not that picky about chili

The right general mix of fresh ingredients and spices is almost foolproof

I occasionally do the 5 Alarm chili in a box, but mostly I make my own.

I prefer to make my own chili powder, but Spice House's chili powder is good. I keep some of it in the freezer if I haven't made my own.

I'll look for it next time.

QFT

^ Knows what's good. I chop my celery very finely using a small food processor so by the time the chili cooks down and is reheated the next day you don't even hardly see it, let alone feel it's texture.

Celery is one of the trinity vegetables for a reason.

it's in like a paper bag thing

And I was totally wrong.

It's

Ol hired hand six gun chili mixings

It's the best

Thats good stuff but sadly my kids won't eat it if I put the cayenne pepper pack in it.

So now I just use good old Williams chilli powder.

Yep. That's it. It's great

This is news I can use.

Chili sucks!

Made chili with ground bison\lean ground beef tonight, nothing too involved, canned organic kidney beans ;(, lot's of onion, garlic, bell pepper, celery, fresh tomatoes, my own spice blend. It came out pretty good for canned bean chili and not cooking all that long. My wife and kids got their bellies full before we all watched Rudolph together. Don't often feel that content. Homemade chili makes a man feel good about himself in a way other foods can't.

Is it the cumin?

It's funny how once i learned the trinity (and emeril's bayou blast) that it's the basis for probably 90% of the dishes I make.

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.