A Question for any Resident Chili Experts - Page 2

kaplin42 · 09-26-2007, 11:42 AM

I'm looking to make chili for the first time. Meat and beans type of chili, and the spicier, the better. I was hoping that there might be a few on here that would be willing to share their recipe with me, or maybe point me in the right direction.

Thanks to anyone who can help out.

**penguinz** · 09-26-2007, 01:01 PM

Quote:

Originally Posted by JBucc

I can usually judge how good chili was by how many hours I'm in the bathroom the next day.

I don;t judge it by the time in the bathroom but by how much it burns coming out.

Fish · 09-26-2007, 01:02 PM

Quote:

Originally Posted by penguinz

Sure you do. In a picture does not count.

Hey.... I felt one once.... I got kicked out of the pool after that though....

sedated · 09-26-2007, 01:03 PM

Quote:

Originally Posted by penguinz

I don;t judge it by the time in the bathroom but by how much it burns coming out.

and how many hours other people refuse to go in the bathroom

**noa** · 09-26-2007, 01:17 PM

I like a lot of stuff already listed, so on top of other suggestions, I would also recommend adding some Guinness.

kaplin42 · 09-26-2007, 01:18 PM

Fantastic Everyone. Thank you all very much. Looks like this Sunday I will be making chili for the game. Now if I only I was gonna be at a charger fans house so I could wreck their bathroom instead of mine.

bkkcoh · 09-27-2007, 09:30 AM

Quote:

Originally Posted by sedated

I don't think this counts as making chili any more than opening a can of Hormel

Kind of got a point there, but it is still quite tasty....

09-27-2007, 09:34 AM

Quote:

Originally Posted by penguinz

Real chili does not have beans,onions, bell peppers, etc...

I'll agree with everything except for the onions bit. Onions add tons of flavor to mine. However, you wouldn't know they were in there by the time it's all done.

Whoarethechefs · 09-27-2007, 10:46 AM

Al’s Gringo Chili of the Gods

This takes all day to make, but it’s worth it

What you’ll need,

1 rack of cooked BBQ spare ribs ( I now always cook one extra slab so I have one in the freezer just for Chili)
I pound pork chorizo
2 cans black beans (Or make your own, you’ll need a couple/few cups).
1 Onion chopped
2 Jalapenos chopped
1 Bell pepper chopped
1 Tbs Cumin
1 Tsp salt
1 bottle of your favorite brew

Simmer the Ribs in about 3 quarts of water + the bottle of beer in a large stockpot until meat is fallin off the bones. (About 3 hours)

Pull the Pork out, de-bone / shred and put to side.

Bring the liquid up to a slight boil

Make meatballs about ¾ of an inch in size with the chorizo and drop in the boiling pot, drop it back down to a simmer and let cook for about 15 minutes.

Pull the meatballs out and set aside.

Let the liquid in the pot cool for a bit, then pull off as much of the fat floating on the top as you can. (Chorizo packs a lot of fat)

In another stock pot, sauté the onion, jalapeno and bell pepper until just done.

Add cumin and salt, continue to sauté for a few minutes.

Add the reserve liquid, pork, chorizo balls and black beans.

and Voila, the best chili ever made. (By me anyways =)

**DaKCMan AP** · 09-27-2007, 10:48 AM

Quote:

Originally Posted by Whoarethechefs

and Voila, the best chili ever made. (By me anyways =)

All good (although I'm no fan of chorizo), but where's the heat?

kaplin42 · 09-27-2007, 10:50 AM

Quote:

Originally Posted by Whoarethechefs

Al’s Gringo Chili of the Gods

This takes all day to make, but it’s worth it

What you’ll need,

1 rack of cooked BBQ spare ribs ( I now always cook one extra slab so I have one in the freezer just for Chili)
I pound pork chorizo
2 cans black beans (Or make your own, you’ll need a couple/few cups).
1 Onion chopped
2 Jalapenos chopped
1 Bell pepper chopped
1 Tbs Cumin
1 Tsp salt
1 bottle of your favorite brew

Simmer the Ribs in about 3 quarts of water + the bottle of beer in a large stockpot until meat is fallin off the bones. (About 3 hours)

Pull the Pork out, de-bone / shred and put to side.

Bring the liquid up to a slight boil

Make meatballs about ¾ of an inch in size with the chorizo and drop in the boiling pot, drop it back down to a simmer and let cook for about 15 minutes.

Pull the meatballs out and set aside.

Let the liquid in the pot cool for a bit, then pull off as much of the fat floating on the top as you can. (Chorizo packs a lot of fat)

In another stock pot, sauté the onion, jalapeno and bell pepper until just done.

Add cumin and salt, continue to sauté for a few minutes.

Add the reserve liquid, pork, chorizo balls and black beans.

and Voila, the best chili ever made. (By me anyways =)

I'm ****ing drooling right now. That sounds so good.

**penguinz** · 09-27-2007, 10:51 AM

Quote:

Originally Posted by Phobia

I'll agree with everything except for the onions bit. Onions add tons of flavor to mine. However, you wouldn't know they were in there by the time it's all done.

That is fine. What I meant was that the only 'chunks' or texture in the chili should be meat.

09-27-2007, 10:55 AM

Quote:

Originally Posted by Whoarethechefs

Al’s Gringo Chili of the Gods

This takes all day to make, but it’s worth it

What you’ll need,

1 rack of cooked BBQ spare ribs ( I now always cook one extra slab so I have one in the freezer just for Chili)
I pound pork chorizo
2 cans black beans (Or make your own, you’ll need a couple/few cups).
1 Onion chopped
2 Jalapenos chopped
1 Bell pepper chopped
1 Tbs Cumin
1 Tsp salt
1 bottle of your favorite brew

Simmer the Ribs in about 3 quarts of water + the bottle of beer in a large stockpot until meat is fallin off the bones. (About 3 hours)

Pull the Pork out, de-bone / shred and put to side.

Bring the liquid up to a slight boil

Make meatballs about ¾ of an inch in size with the chorizo and drop in the boiling pot, drop it back down to a simmer and let cook for about 15 minutes.

Pull the meatballs out and set aside.

Let the liquid in the pot cool for a bit, then pull off as much of the fat floating on the top as you can. (Chorizo packs a lot of fat)

In another stock pot, sauté the onion, jalapeno and bell pepper until just done.

Add cumin and salt, continue to sauté for a few minutes.

Add the reserve liquid, pork, chorizo balls and black beans.

and Voila, the best chili ever made. (By me anyways =)

That sounds really awesome.

It reminds me of the time I used pork tenderloin to create a shredded pork concoction which I ultimately used in burritos. The point I'm trying to make is that I could have achieved the same thing with a much cheaper cut of meat. Smoke up a pork roast or butt and use that instead of your ribs. It's cheaper and you'll have a lot more meat.

09-27-2007, 10:55 AM

Quote:

Originally Posted by penguinz

That is fine. What I meant was that the only 'chunks' or texture in the chili should be meat.

Oh. We definitely agree.

**Fire Me Boy!** · 09-27-2007, 10:57 AM

I make some mean venison chili... that stuff is incredible. Alas, I cannot share the recipe.

09-27-2007, 11:05 AM

Quote:

Originally Posted by Fire Me Boy!

I make some mean venison chili... that stuff is incredible. Alas, I cannot share the recipe.

Yeah, I'm starting to get a little protective of my "secrets" as well, especially on the stuff I do really, really well.

09-26-2007, 11:42 AM
kaplin42 Thats Right, Sniff the Glue!!! Join Date: Jun 2004 Location: tubbytronic superdome Casino cash: $10007177	A Question for any Resident Chili Experts I'm looking to make chili for the first time. Meat and beans type of chili, and the spicier, the better. I was hoping that there might be a few on here that would be willing to share their recipe with me, or maybe point me in the right direction. Thanks to anyone who can help out.
Posts: 3,469

09-26-2007, 01:17 PM	#19
noa Band Join Date: Sep 2005 Casino cash: $-474547	I like a lot of stuff already listed, so on top of other suggestions, I would also recommend adding some Guinness. __________________ Sometimes you eat the bear and sometimes, well, he eats you.
Posts: 8,302

09-26-2007, 01:18 PM	#20
kaplin42 Thats Right, Sniff the Glue!!! Join Date: Jun 2004 Location: tubbytronic superdome Casino cash: $10007177	Fantastic Everyone. Thank you all very much. Looks like this Sunday I will be making chili for the game. Now if I only I was gonna be at a charger fans house so I could wreck their bathroom instead of mine.
Posts: 3,469

09-27-2007, 10:46 AM	#23
Whoarethechefs Burger Meister Meister Burger Join Date: Apr 2006 Location: Tucson AZ Casino cash: $9807467	Al’s Gringo Chili of the Gods This takes all day to make, but it’s worth it What you’ll need, 1 rack of cooked BBQ spare ribs ( I now always cook one extra slab so I have one in the freezer just for Chili) I pound pork chorizo 2 cans black beans (Or make your own, you’ll need a couple/few cups). 1 Onion chopped 2 Jalapenos chopped 1 Bell pepper chopped 1 Tbs Cumin 1 Tsp salt 1 bottle of your favorite brew Simmer the Ribs in about 3 quarts of water + the bottle of beer in a large stockpot until meat is fallin off the bones. (About 3 hours) Pull the Pork out, de-bone / shred and put to side. Bring the liquid up to a slight boil Make meatballs about ¾ of an inch in size with the chorizo and drop in the boiling pot, drop it back down to a simmer and let cook for about 15 minutes. Pull the meatballs out and set aside. Let the liquid in the pot cool for a bit, then pull off as much of the fat floating on the top as you can. (Chorizo packs a lot of fat) In another stock pot, sauté the onion, jalapeno and bell pepper until just done. Add cumin and salt, continue to sauté for a few minutes. Add the reserve liquid, pork, chorizo balls and black beans. and Voila, the best chili ever made. (By me anyways =)
Posts: 141

09-27-2007, 10:57 AM	#29
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I make some mean venison chili... that stuff is incredible. Alas, I cannot share the recipe.
Posts: 35,253