Originally Posted by gblowfish (Post 11871810)

Ten Things About My Chili

1. I like to use 80/20 ground beef.

2. You can cut it 50/50 with ground turkey if you like.

3. I like good dark red chili powder, cumin, some minced garlic, black pepper, a bit of onion powder, some yellow mustard

4. Instead of using a small can of tomato sauce, I use rotel and about a third of a bottle of chili sauce to thicken it up.

5. Add Frank's Hot Sauce if you like a kick.

6. No beans in the chili. Beans served on the side like black beans or pinto beans.

7. I put diced white onion and cheddar cheese on the top. Saltine crackers or fresh biscuits.

8. Dill pickle chips on the side to cleanse the taste buds.

9. A dash of dark beer in the chili is OK too. I like to use a good bock beer like Shiner or Boulevard Bob's 47. Not too much, just a bit.

10. I don't like my chili to be runny.

Originally Posted by DaneMcCloud (Post 11871086)

Two pounds of ground sirloin, browned.
30 ounces of Hunt's tomato sauce
Chili powder
Onion powder
Cumin
Crushed black pepper
Crushed red pepper
Cayenne pepper powder
Black beans, rinsed.

I usually simmer for a few hours, checking the flavor and add more spices if necessary.

I grate fresh Monterrey jack cheese and dice onions to add as requested.

Originally Posted by chiefzilla1501 (Post 11870985)

I always prepare to make chili after barbecuing food. Especially brisket. Irreplaceable flavor + good way to use leftovers that are often hard to reuse.

Originally Posted by KCUnited (Post 11871813)

Cornstarch to thicken.

Originally Posted by lewdog (Post 11871054)

What does that mean?

Again, I don't give two ****s either way. I'm not a chili guy. Then again, I probably just haven't had good chili.

Originally Posted by gblowfish (Post 11871810)

I like to use 80/20 ground beef. You can cut it 50/50 with ground turkey if you like.

Originally Posted by Predarat (Post 11871836)

The beans vs no beans debate will never, ever end. And if you enter a Chili Cook Off the judges that have a preference will implement their bias. So just hope the judges are on your side.

Originally Posted by KCUnited (Post 11871813)

Cornstarch to thicken.

Originally Posted by tooge (Post 11872158)

I've tried to thicken it two ways, both were, I would think, much better than cornstarch.



1. Used an immersion blender on the beans and about half the meat, then added the rest of the meat in. It results in much thicker chili and was damned good. I did this prior to adding onions, diced maters, and really anything else.



2. I've used corn meal. A little goes a long way, but it adds a great flavor to chili and a nice thick end result.



I don't do either of these very often, because so many people want a more "runny" chili. I prefer it a bit thicker if I'm just making it for me.

Originally Posted by ping2000 (Post 11870885)

No beans. Just don't.

Originally Posted by bevischief (Post 11872267)

A teaspoon of baking soda takes cares of the effect of beans.

Originally Posted by ping2000 (Post 11872348)

Doesn't take care of the taste, texture, and overall grossness of the beans though. Can you tell I don't like beans? If you don't want me to come to your chilli cook off, just add beans . . . or invite Cosmo.