What do you call chili?
 

What do you call chili? What do you expect to look like?

um.......chili.........

mine looks like this..

http://www.healthline.com/blogs/kids...ili-734671.jpg

I would tell you what it looks like after it's done giving me runny shits, but I don't think that would be very appropriate.

Closest to the camera.

I make some kick ass beanless pork chili. I'll also do a traditional texas-style chili with beans and ground beef.

My idea of real chili is a spicy style with some beans, (not too much, maybe 1 cup per half-gallon) with a tomato base, chopped white onion, slow roasted beef cubes and diced red pepper. Put that bitch on the stove, low heat for 4 hours.
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Hahahahaha. No you don't.

This.

3 kinds of beans, stewed tomato, sauted onion, raw onion, steak and ground beef.......ect. Looks pretty much like this.

40-45.

heh

I make mine thick and hot. several different types of peppers, ground italian sausage, bacon, hamburger and 2 different types of beans.

I have an award winning recipe, sounds alot like Gonzos without the beans. Maybe the beans are the missing ingredient from winning it all.

Meh, you know what I mean. The every-day bull-shit Chili that you can get anywhere.

I have to say that I like the slow-cooked mexican style pork chili the best. (W/O beans)
There's a little shit-hole mexican restaurant in south Omaha, (aka Little Mexico) that's only open 4 days a week called Nettie's. They make one pot of this stuff a week and when it's gone, your screwed.
It will definitely make you sweat. When Lumpy was 9 months pregnant, I took her there and fed her a bowl of that stuff to get her to go into labor.
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Nope, I'm thinking if you're winning awards you probably shouldn't **** with it.
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Anything below 60 degrees.

Chili is awesome. There are 300 million variations and the only one I don't like is what they call 'white chili'. That aint chili.

itll be reddish brown and itll have some meat and some beans or something

I don't want to see you getting lynched here, so I'll help...

Traditional Texas style chili is a beanless, meat based chili called "Texas Red."

I'm sure you meant to say that you do a traditional Arizona style chili with beans and ground beef.

I like to play around with variations featuring steak and black beans. You almost can't go wrong.

I like Hormel the best. It's awesome Texas style chili. Especially the vegetarian style.







(That should do it)
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who the F buys chili from a can and eats it?

I've got a couple of different chili recipes that I like to use.

My favorite is the Goat Head #15 which I end up at the chinese specialty food store for "specific" ingredients.

I'll also do a cajun chili with alligator and andouille sausage.

Chili is one of those things that is really fun to play around with. A traditional, wholly American dish that you can take a lot of different places.

Yep, that'll do it just fine.
http://www.fiatforum.com/gallery/dat...ila-1-ajhd.jpg

When I make real chili I start off with a New Mexico red chili sauce, also called chili Colorado.

http://i42.tinypic.com/24briqb.jpg


After the sauce is right I cook onion and garlic, beef or pork and add seasonings.

http://i39.tinypic.com/acxyz8.jpg


But my true favorite is green chile stew.

http://i40.tinypic.com/28k7zma.jpg

lazy basterds do. that's who.

we had a chili contest at work a few years back. i'm known for my caliente version. so it it makes your nuts sweat.

welp, the WOMAN that won the contest, said she just opened and micro'd a can of hormel, or wolf chili.
dammit i was pissed.

that shit was judge fail. i wanted to cut a bitch.

That's the kind I like and what I make. I'm boring I guess. Oh and I call it chili.

Hey asshat, Hormel makes millions of dollars a year with their chili. (Millions of happy customers can't be wrong) The Texas Vegetarian style is true chili. Not the crap these pole smokers are talking about. Oh, and Famous Dave's makes the best BBQ too.
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That's pretty damn funny... no offense. I'm a chili traditionalist myself but yeah... her winning is bs... but still funny to me.

none taken. i didn't add my normal amount of jalapeno's and habenero juice that i usually use in my chili. but at the last minute, i thought i'd have a better chance with the judge by not catching his throat on fire.
in hindsight, one should always go with his/her first choice. ;)

The issue is im constantly coming in 2nd or 3rd, im looking for an edge to put it over the top. But you are right, if I screw with it it may go down.

Dark molasses.

this would be a stew

Thats alot like what happened to me this year as well, the bitch used a cookie cutter taco soup recipe, used Chicken instead of beef, a chilli spice packet instead of a taco spice packet. A bunch of canned shit was all. Had I lost to some of the good recipes it would not have bothered me. I thought some of the other pots were damn good but the one that won was lame. Another case of Judge fail. Probably a bunch of balless red meat haters.

That's what I was thinking but it is his birthday.

Real chili is made with tri tip, no beans and red sauce~

I make the bomb ass chili, so I should know!

edit; all needs to be made from scratch, jalepenos, tomatoes etc, no canned sauce or paste.

Canned sauce and/or paste is better than out of season tomatoes.

I have never thought of it like that, but Im not sure I can bring myself to use canned stuff.

Probably better than most of the dyed, unripe crap grocery stores sell too.

I was making a pot of chili a while back and while it was cooking I thought I'd do a little research on it. I found it interesting how the cooks who worked the cattle drives would plant small gardens of herbs and spices along the trail so they'd always be available for use. I also thought the chili wagons the women would pull in the square down in San Antonio was pretty cool. Gave me an idea for a business.

Down here(Springfield) we have things like the Taco Wagon to eat at. They have a small trailer they tow behind a car. They find a location and set up and do business. There's also the BBQ Bus. That things scares me because it looks like the smoker is sitting right above the gas tank. :eek: There's also more then those two around. Anyways I thought I could do the same thing with chili. Philly's Chili Wagon! :shrug:

That's red chili sauce and meat. What makes it a stew?

I want to have your babies.

big chunks,no beans

add a couple chunks of veggies(potatoe and carrot) and it's basic stew


chunky meat in sauce???

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.

I won a chili cookoff with friends the other day with chopped smoked beef, chipotle, one can of black beans, and some canned tomatoes. Onions, celery, and all that, but really the flavor came from the smoked beef, bacon, and chipotle I think.

I'm a stodgy traditionalist, not real big on white chilli's or using anything but beef.

Plenty of beef, garlic, onion, peppers, atleast a few beans.

One thing I haven't seen mentioned is IMO chili is better the second day.

I try to cook mine the day before we're going to serve it. Then chill it over night in the fridge. It just be my imaginagion but I think the change of temperature infuses the flavor.

I like to have a tamale/chili spread at Dixon's Chili every once in awhile. If you've never been there, Dixon's is very close to Arrowhead, just a little north at US 40 Highway and Blue Ridge Cutoff.

Learn about Dixon's here. A KC original!
http://www.facebook.com/pages/Dixons...li/88795094279

With or without Cool Whip?

Are you like 9? Most men get over their fear of delicious vegetables somewhere around 14 or 15.

I've eaten at the Taco Wagon II (Glenstone and Sunshine), but not Taco Wagon I (out west)

Has anyone eaten at the Twisted Taco on Battlefield or that Deep Fried Taco trailer at Fremont and Sunshine?

Any other Springfield mobile units worth checking out?

Do you go around checking out units?

I bet i'm the only one who MUST have sour cream and cheddar cheese on top cold and use tortilla chips for dipping.

Only on Tuesdays, foolish one.

There's this stuff at McGonigle's called Champion Select Chili Fixins that is pretty amazing. Great in a pinch if you like quality/unique flavor.

ROFL

I tried that stuff. Turns out the owner is a reeruned kid who can't read or taste. I'd rather send cash donations.

I cant do onions in mine.. but tomato? Its the base for the sauce!

If you bought it in Cincinnati, its definitely NOT chili.

Gross dude.
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I don't know how in the hell anyone can even think of eating chili without onions or tomato.

Tomato juice as the base yes... obviously. Otherwise this can just be another thing on the growing list of things we disagree about Joe. I still like you though.


:D

That's true of nearly any tomato based product. Lasagna, basil soup, chili, etc.

Pack in the meat and beans for me, and cheese, cornbread and crackers. Onions are horrid.
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