OT:Chilli

Chili, not chilli. Lo siento mis amigos.

Hell yeah, made it last weekend. I use turkey and Bison in mine.

I hate it and never eat it. :)

I gotta use bison. I use beef and chorizo but bison and chorizo would be even better.

I love my chili. It's better than my mom's.

Maybe not be for everyone. It's sweet hot. I make it extremely hot but then try to take some of the edge off it with some sugar. I love it. Better the next day.

I love the Chorizo idea.

Slick -

Beans or no beans?

I know real Texas Red isn't supposed to have beans, but in my book, it has to have a lot of beans.

I'm a beef man and as far as seasonings go I like to include ground cumin and fresh cilantro to top it.

Speaking of food, did you know that last year for the first time in the USA chicken outsold beef? I think the price of beef is probably responsible for that.

Never tried sugar but I just did. Thanks for the tip, Moto.

Shadow, I too use the cumin.

^^

I add some cumin too. Really puts the taste over the top. But you have to be careful. Too much is not better.

I did read that about chicken. The price of beef really went up after the drought 2 summers ago in the Midwest devastated a lot of the corn crop. But I think people feel chicken is healthier also.

I eat more chicken any man ever seen,yeah.

I love chicken but I have a genetic pre-disposition to eating beef. It's called Gauchotossis.

I use the light kidney and black beans

@Dice-You too are a disciple of The Lizard King.

Don't you love her madly?

You put your chorizo in the chili!? You are a sick Spic

@SlickSpic: Hell yeah, I use chorizo too. And stew beef instead of hamburger. And cumin as well. You guys been watching me make it? :)

The chili that I made for New Years Day this year included beef, pintos, red kidney beans, and black beans, as well as some rendered bacon fat to start. Also two cans of diced tomatoes, lots of sweet baby bell peppers, a single Anaheim pepper, and two medium onions. Seasonings: one bottle of Yuengling beer, Worcestshire sauce, garlic, cumin, paprika, dried mustard, sugar, cayenne, salt, pepper and a square of Baker's chocolate, all simmered together for four hours. Beef, onions and peppers were browned before going into the pot.

That was my basic "wuss" chili, since my wife just won't do spicy. For those of us who like the heat, I chopped and sauteed two jalapeños, two more Anaheims and two habaneros in a little canola oil, then mixed in about a single bowl's worth of wuss chili. That way, each person could mix in as much heat as they wanted. IMO good chili should just sit in the pot and cook itself without any heat. I have been trying to evolve a White Chicken chili recipe as well. One of these days I'll get it right!

Slick, I love the chorizo idea. I'm going to steal it next year. Spanish or Mexican chorizo?

I love my chili. It's better than my mom's.

Maybe not be for everyone. It's sweet hot. I make it extremely hot but then try to take some of the edge off it with some sugar

Damn moterhead i thought sugar was my original idea. I guess not! I use beef,sausage,sugar and semi-sweet chocolate. I love giving it that hot-sweet taste.

@ATAC-You just rendered me impotent! Your chili sounds fucking amazing. I'm gonna have to bite your recipe, with your permission. I use Mexican chorizo.

If you guys get the chance, order some Pinquito Beans. They only grow them in the Santa Maria Valley in Central California. I love them. Then again, I've eaten them for decades.

Try suzyq.com. I could be wrong.

Slick: permission granted - a fair trade for the chorizo idea!

My son-in-law and I both tried the heated up version undiluted. Even though it was hot enough to remove paint, it still had a nice flavor.

Almost forgot, the ground beef was a two pound pkg of 93% lean. I also thickened it with about 1-1/2 ounces of finely crushed Fritos (that idea was stolen from Alton Brown on Good Eats. Do watch the overall salt proportion. There is salt in the bacon, Worcestershire and the Fritos which makes it easy to oversalt.

No shit,try a little cocoa.

I make a mean green chili

My personal chili recipe changes every time that I decide to make a batch. The only thing that I am fussy about is the meat. The meat must be beef and ground beef is not permitted in any of my chilis. I prefer the tougher cuts of meat. I simmer my chili for hours and during that long simmering process the collagen in the tougher beef cuts melts into the sauce, giving it a deliciously creamy unctuousness.

I constantly fool around with the spices and vegetables. A recent batch that I made featured my personal garam masala mix and was most tasty. Another less successful batch of chili Included celeriac that I tossed into the pot on a whim.

I have heard of the chocolate thing. After reading so many comments here about chocolate or cocoa I will trying that on my next chili making episode.

Chili is a cooking challenge? Damn, we are PLs.

Ibby, only REAL men cook and eat chili! Not PLs lol.

It's easy to make a basic, decent bowl of chili. But it's also true there seems to be no limit on the number of very different but still very good recipes for it.

My secrets are a big piece of shoulder chuck in a half inch dice and toasted and ground dried whole chilis. Cant beat it! And no, if its chilli for me, no beans, if Im feeding family they want beans.