Need Good Chili Recipes

[TCJohnson]

Anybody got some real good chili recipes? Entering a chili competition.

[Jack Zodiac]

You'll need:

1 1/2 lean sirloin chunks
2 tblsp of cumin
2 tblsp of paprika
1 tblsp of cayenne
1 cup minced onion
1/2 cup of chopped green pepper (optional)
2 tblsp minced garlic
1 tblsp fresh ground black pepper
1 1/2 tsp of salt
1/2of dried basil, crushed
1 tblsp California chili powder (hot)
1 tblsp Gebhardt chili powder
1 tblsp Hot New Mexico chili powder
1 16 oz. can of tomatoes cut up
2 8 oz. cans of tomato sauce
2 16 oz. cans of dark red kidney beans partially drained
1 tsp of brown sugar
Tobasco sauce to taste
1/2 cup water

Brown the beef, drain it, add the onions, peppers, and garlic. Stir the tomatoes, sauce, and seasonings in with the water. Let it simmer for three or four hours at least, but feel free to go a little longer (slow-simmered chili is the fuckin' best). Before you're ready to serve, add the brown sugar, tabasco sauce, and beans. Serve it with grated cheddar, oyster crackers, and chopped onions on top.

I will Internet-five whoever recognizes that recipe, by the way.

[Brian "Vash" Ashby]

The best chili recipes dont have beans. beans are like sesame seeds on hamburger buns. You dont really notice they are there in taste. But with beans in chili they sort of take away from the flavor.

Kind of like when the drug dealers cut cocaine with baking soda. It takes away from the fun time powder. Or something.

[Jack Zodiac]

Fuck that. Chili without beans is like peanut butter without jelly, cereal without milk, or Kool-Aid without sugar. Unless it's Greek style chili.

[Brian "Vash" Ashby]

as the old saying goes

"If you know beans about chili, you know chili ain't got no beans"

[Phana]

I will Internet-five whoever recognizes that recipe, by the way.

Ollie's Stupendous Chili Recipe! Have you actually tried it? I'm interested, but don't want to make a big pot of something too spicy for my family to eat.

[heystacy]

How bout these:


Chili Recipe

Ground Beef (or chuck, or turkey)
Chili beans (2 cans)
Diced tomatoes (2-3 cans)
Onions
Jalapeno
Chili seasoning
Tomato sauce (1 can [optional])
Sour cream
Tortilla chips
Sour cream
Cheddar cheese
Sugar

Brown and season meat
Add onions and jalapenos (can sauté them ahead of time in separate pot)
Add beans, diced tomatoes & chili sauce.
Add a dash of sugar to cut the acidic taste.
Reduce heat and stir.

Serve over tortilla chips with cheese. Top with sour cream.


Alternate method (more contrast of salt and sweet-less spicy)

Ground Beef (or chuck, or turkey)
Chili beans (2 cans)
Ragu spaghetti sauce
Onions
Bell pepper
Mushrooms
Tortilla chips

Sauté mushrooms, bell peppers and onions.
Brown and season meat.
Add spaghetti sauce
Add a dash of sugar to control acidic taste.

Serve over tortilla chips

[thespianphryne]

Fuck that. Chili without beans is like peanut butter without jelly, cereal without milk, or Kool-Aid without sugar. Unless it's Greek style chili.

Fuck that! Your face without your face is like your face without your face!

[Jack Zodiac]

as the old saying goes

"If you know beans about chili, you know chili ain't got no beans"

As the old saying goes, "Old sayings are lame and chili's only good with beans."

Ollie's Stupendous Chili Recipe! Have you actually tried it? I'm interested, but don't want to make a big pot of something too spicy for my family to eat.

Wow, that was amazingly fast! High fuckin' five! And it is really good, not too spicy, but if you're serving kids I'd scale back on the cayenne.

Fuck that! Your face without your face is like your face without your face!

Damn that turnabout and its fairplay!

[Brian "Vash" Ashby]

crazy talk.

The international chili society states quite clearly that beans are forbidden, not unlike that zone

Chili is "defined by the International Chili Society as any kind of meat or combination of meats,cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden."

FORBIDDEN!!!!!!!!!!!!

[sk716]

Chili without beans is like Christmas without presents.


You don't want my chili recipe, people breathe fire after eating my chili.

[Brian "Vash" Ashby]

adding beans to chili is such an affront to God you might as well be burning down a church.

[Jack Zodiac]

What if I burned down a church while cooking said chili? I bet it'd be sacrilicious!

And Shelly, I demand that recipe! Unless it is sans beans. No, wait, I'll just add the beans to it.

[Matt Doc Martin]

What if I burned down a church while cooking said chili? I bet it'd be sacrilicious!

And Shelly, I demand that recipe! Unless it is sans beans. No, wait, I'll just add the beans to it.

If you MUST add beans to chili, make 'em black beans.

[Jack Zodiac]

I mix 'em. Started doin' it after I was makin' dirty rice every week on a budget.

[Brian "Vash" Ashby]

What if I burned down a church while cooking said chili? I bet it'd be sacrilicious!.

Go ahead and M\make it a trifecta. Eat a hot dog with ketchup on it. :p

[Jack Zodiac]

Go ahead and M\make it a trifecta. Eat a hot dog with ketchup on it. :p

Being a Philadelphian (Philadelphiaian? Philadelphan?), if there's one thing I hold sacred, it's not eating hot dogs with ketchup, unless you don't have brown mustard around. Then you just pile as much shit on it as you can to make it worth the buck fifty you just paid for a piece of meat that's been soaking in a box on wheels.

[Sally Sensational]

Can't be much help - Around here, award-winning chili requires roadkill, er, game meat. Deer, squirrel, raccoon, nutria (a very large swamp-dwelling rat) . . .

It's no wonder that it's also always accompanied by HUGE quantities of beer.

[sk716]

What if I burned down a church while cooking said chili? I bet it'd be sacrilicious!

And Shelly, I demand that recipe! Unless it is sans beans. No, wait, I'll just add the beans to it.

Kidney beans. Must have kidney beans, they prevent your tongue from bursting into flame.

When I make chili I have to make a really big pot of chili, it's the only thing Monkey Boy will eat as leftovers and it's even hotter the second day.

So you'll want to start with a big cast iron pot. Cast iron is just better for chili.

1 1/2 lbs Ground Sirloin
1 Medium sized white onion, chopped
1 good sized green bell pepper, diced
2-3 cloves of Garlic, minced
1 Habanero pepper, diced (optional, and not for the feint of heart)

2 cans kidney beans. One light red, one dark red.
1 12 oz can diced tomatoes
2 8oz cans tomato sauce
2 small cans green chiles

2 tbsp Black Pepper
2 tblsp ground cumin
Cayenne Pepper
Paprika
Chili Powder


Brown the sirloin with the onion, bell pepper, and garlic. Toss the habanero in there too if you're feeling froggy.

Dump it into the pot with the canned ingredients, don't drain the beans.

Add the dry spices, strict on the black pepper and cumin, too much of either one is a bad thing. Add chili powder, paprika, and cayenne with reckless abandon. You know those small sized McCormick spices, yeah I'll dump the whole thing of red pepper in. I don't buy the small sized red pepper anymore... or paprika for that matter.

Stir. Bring the pot to a boil, then cover and set it to medium low for a couple of hours stirring occasionally.

I've been known to toss a couple of jalapeños in for fun. I haven't used habaneros in several years because just the sight of them will give me heartburn anymore. So Monkey Boy hasn't even had the really hot stuff.

I recommend a heaping pile of shredded medium cheddar and a dollop of sour cream as a topper.

[sk716]

Go ahead and M\make it a trifecta. Eat a hot dog with ketchup on it. :p

Blech. Ketchup is for fries and fries alone. I won't even eat a burger with ketchup on it.

[Jack Zodiac]

1 Habanero pepper, diced (optional, and not for the feint of heart)

Nice.

Add chili powder, paprika, and cayenne with reckless abandon. You know those small sized McCormick spices, yeah I'll dump the whole thing of red pepper in. I don't buy the small sized red pepper anymore... or paprika for that matter.

Nice!

I've been known to toss a couple of jalapeños in for fun.

Fuckin' nice!

I recommend a heaping pile of shredded medium cheddar and a dollop of sour cream as a topper.

With all o' that, you'd need sour cream. I like it! Gonna' try it sometime soon, in fact! Thanks, Shelly.

[heystacy]

Kidney beans. Must have kidney beans, they prevent your tongue from bursting into flame.

When I make chili I have to make a really big pot of chili, it's the only thing Monkey Boy will eat as leftovers and it's even hotter the second day.

So you'll want to start with a big cast iron pot. Cast iron is just better for chili.

1 1/2 lbs Ground Sirloin
1 Medium sized white onion, chopped
1 good sized green bell pepper, diced
2-3 cloves of Garlic, minced
1 Habanero pepper, diced (optional, and not for the feint of heart)

2 cans kidney beans. One light red, one dark red.
1 12 oz can diced tomatoes
2 8oz cans tomato sauce
2 small cans green chiles

2 tbsp Black Pepper
2 tblsp ground cumin
Cayenne Pepper
Paprika
Chili Powder


Brown the sirloin with the onion, bell pepper, and garlic. Toss the habanero in there too if you're feeling froggy.

Dump it into the pot with the canned ingredients, don't drain the beans.

Add the dry spices, strict on the black pepper and cumin, too much of either one is a bad thing. Add chili powder, paprika, and cayenne with reckless abandon. You know those small sized McCormick spices, yeah I'll dump the whole thing of red pepper in. I don't buy the small sized red pepper anymore... or paprika for that matter.

Stir. Bring the pot to a boil, then cover and set it to medium low for a couple of hours stirring occasionally.

I've been known to toss a couple of jalapeños in for fun. I haven't used habaneros in several years because just the sight of them will give me heartburn anymore. So Monkey Boy hasn't even had the really hot stuff.

I recommend a heaping pile of shredded medium cheddar and a dollop of sour cream as a topper.

Habanero? :eek: Woman you live dangerously! I knew you were a supervillain. :evilsmile ;)

[sk716]

Habanero? :eek: Woman you live dangerously! I knew you were a supervillain. :evilsmile ;)

I used to live dangerously, now I just dabble in danger.

[heystacy]

I used to live dangerously, now I just dabble in danger.

You're a bad ass if you mess with the habanero. :evilsmile

[ChrisCross]

okay, i got one for you...
But i warn you, it a little rich.

I like using 2 types of beans when i make chili.

I use canned Goya black beans and kidney beans.
saves time on reconstituting dried beans.

I use beef STOCK, not beef broth.
Stock is more flavorful and less sodium. You can control the sodium better with stocks.
I use fresh tomatoes that i boil and then shock in cold water to peel off the skin, and then i use my trusty grip to squeeze and break up the tomatoes into the chili mixture.
Sometimes along with the tomatoes, i use of all things, tomato paste and tomato sauce. Preferrably something, again, with low sodium.

and since i have fear of any sauce in tin cans, i usually make the sauce myself from scratch.

or i get the sauce from a jar.

most times since i'm paranoid, i make it from scratch.

It tastes better and i know what's in it.

I sautee ground beef, usually in the 90% to 10% fat ratio,
that way there'll be less fat to drain from the pan when i comes to put the beef into the stock and tomato sauce mixture.

well seasoned of course. You have to season everything from the ground up.

I chop onions and i rarely use green peppers.

But i will use dried red pepper flakes for heat.

When i don't have the Jalapenos or habaneros.
which i usually don't because i get that reflux. And heat and reflux don't mix baby.

The spices i use are of course salt, black pepper, onion powder, garlic powder, cumin, chili powder, corriander seeds, paprika and .... believe it or not,... unsweetened chocolate powder.... usually Scharfenberger or Luker.

I know.. weird. but oh so good.

and more red pepper flakes.

Mix all of that together and let that bad boy thicken.

Just watch how much tomato paste you use. It can get too thick.

Try it and let me know.

I guarantee that it will be the best chili you've tasted.

and it tastes better mild and more flavorful the next day.

Cooking is my other hobby.:D

[howyadoin]

More chili rambling here (http://forums.comicbookresources.com/showthread.php?t=49536), if it helps any.

[sk716]

okay, i got one for you...
But i warn you, it a little rich.

I like using 2 types of beans when i make chili.

I use canned Goya black beans and kidney beans.
saves time on reconstituting dried beans.

I use beef STOCK, not beef broth.
Stock is more flavorful and less sodium. You can control the sodium better with stocks.
I use fresh tomatoes that i boil and then shock in cold water to peel off the skin, and then i use my trusty grip to squeeze and break up the tomatoes into the chili mixture.
Sometimes along with the tomatoes, i use of all things, tomato paste and tomato sauce. Preferrably something, again, with low sodium.

and since i have fear of any sauce in tin cans, i usually make the sauce myself from scratch.

or i get the sauce from a jar.

most times since i'm paranoid, i make it from scratch.

It tastes better and i know what's in it.

I sautee ground beef, usually in the 90% to 10% fat ratio,
that way there'll be less fat to drain from the pan when i comes to put the beef into the stock and tomato sauce mixture.

well seasoned of course. You have to season everything from the ground up.

I chop onions and i rarely use green peppers.

But i will use dried red pepper flakes for heat.

When i don't have the Jalapenos or habaneros.
which i usually don't because i get that reflux. And heat and reflux don't mix baby.

The spices i use are of course salt, black pepper, onion powder, garlic powder, cumin, chili powder, corriander seeds, paprika and .... believe it or not,... unsweetened chocolate powder.... usually Scharfenberger or Luker.

I know.. weird. but oh so good.

and more red pepper flakes.

Mix all of that together and let that bad boy thicken.

Just watch how much tomato paste you use. It can get too thick.

Try it and let me know.

I guarantee that it will be the best chili you've tasted.

and it tastes better mild and more flavorful the next day.

Cooking is my other hobby.:D

Unsweetened cocoa... interesting.

[ChrisCross]

crazy talk.

The international chili society states quite clearly that beans are forbidden, not unlike that zone

Chili is "defined by the International Chili Society as any kind of meat or combination of meats,cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden."

FORBIDDEN!!!!!!!!!!!!

Brian, i believe that's why that call it chili con CARNE.

CHILI WITH BEANS.


The International Chili Society....

sheesh.:)

[heystacy]

Unsweetened coco does sound interesting. I head of some people using peanut butter, but I have no recipe.

[ChrisCross]

Unsweetened cocoa... interesting.

yeah, it gives the chili this smooth, earthy taste and it gives the chili this deep, dark earthy color.

i got the idea from a Mexican restaurant that served chocolate chicken.

i thought it would be great to combine that thought process with chili.

Give it a try.

Luker is a husky chocolate though.. so use sparingly.

But it goes fabulously with any type of heat.

[ChrisCross]

Brothers and sistuhs, i got mad recipes for y'all. That's all i do is cook.

When i'm not drawing, i take solace in creating recipes.

But i'm usually not a measure guy.

I learned from Grandma.. i learn by touch, smell, texture, sheen, and taste.

Broiling may be another matter.

Baking is an exact science but i drive my fiancee crazy when i make cheesecakes from scratch because i don't measure there either.

It's all feel, weight, sheen, and body.

I can tell what i want by looking.

It drives her nuts.

[sk716]

I've never heard of anybody using peanut butter, but there is an interesting chili variation going around here.

It's referred to as "white chili." But these are the same people that call fettucini alfredo "white spaghetti" ... but I digress.

Apparently it uses great northern beans and chicken instead of dark beans and red meat, otherwise the general ingredients are pretty much the same.

[sk716]

yeah, it gives the chili this smooth, earthy taste and it gives the chili this deep, dark earthy color.

i got the idea from a Mexican restaurant that served chocolate chicken.

i thought it would be great to combine that thought process with chili.

Give it a try.

Luker is a husky chocolate though.. so use sparingly.

But it goes fabulously with any type of heat.

The history of chocolate confirms that.

[Matt Doc Martin]

You're a bad ass if you mess with the habanero. :evilsmile

No..you are just serious about chili.

Jalapeños...geez...might as well add ice cubes.

[Brian "Vash" Ashby]

Brian, i believe that's why that call it chili con CARNE.

CHILI WITH BEANS.


The International Chili Society....

sheesh.:)


Carne translates to meat as the great master google tells me.

Also the Chili Appreciation Society International, Inc. has a no bean rule.

Beans, they are the filler. May as well be dumping breadsticks into chili.

[heystacy]

Brothers and sistuhs, i got mad recipes for y'all. That's all i do is cook.

When i'm not drawing, i take solace in creating recipes.

But i'm usually not a measure guy.

I learned from Grandma.. i learn by touch, smell, texture, sheen, and taste.

Broiling may be another matter.

Baking is an exact science but i drive my fiancee crazy when i make cheesecakes from scratch because i don't measure there either.

It's all feel, weight, sheen, and body.

I can tell what i want by looking.

It drives her nuts.

You know a good marinade for steaks or ribs? I am constantly trying to make these two better.

[heystacy]

I've never heard of anybody using peanut butter, but there is an interesting chili variation going around here.

It's referred to as "white chili." But these are the same people that call fettucini alfredo "white spaghetti" ... but I digress.

Apparently it uses great northern beans and chicken instead of dark beans and red meat, otherwise the general ingredients are pretty much the same.

Interesting. I am leaning new things here.

[heystacy]

No..you are just serious about chili.

Jalapeños...geez...might as well add ice cubes.

I am just getting into jalapenos. I don't want to boil my digestive track. ;)

[sk716]

You know a good marinade for steaks or ribs? I am constantly trying to make these two better.

Depends on how you like your steaks. I've did a lot of pretty random things combining flavors for steaks before going with a rub and butter.

[sk716]

I am just getting into jalapenos. I don't want to boil my digestive track. ;)

Fresh jalapeños are not hot if you scoop out the seeds. It's the canned variety that has heat.

[heystacy]

Depends on how you like your steaks. I've did a lot of pretty random things combining flavors for steaks before going with a rub and butter.

I like them well done. I tried those bottled marinades, only to find they are more like steak sause than marinade. It did nothing for my steaks but sit on top of it. None of the flavor asorbed into the meat. :(

I used a mix of sesaons (italian, & pepper), garlic, some olive oil, and red wine vinegar. The flavor does get absorbed. I'm hoping to tr other variations.

[Matt Doc Martin]

I like them well done.

:eek:


:eek:

:eek:

[heystacy]

Fresh jalapeños are not hot if you scoop out the seeds. It's the canned variety that has heat.

I have used the jared variety. They are spicy, but not overpowering. There is a pepper made from smoked jalapeños, that I can't remeber the name of. I hear the canned peppers have the heat. hadn't tried the canned stuff yet.

i don't mind a little heat. Like chili with a little kick to it. Too much heat, and I can't eat it.

[heystacy]

:eek:


:eek:

:eek:


What? What?

[Matt Doc Martin]

What? What?

You would take a.....steak...and cook it WELL DONE?

[heystacy]

You would take a.....steak...and cook it WELL DONE?

I can't help it. I tried meduim well. I just want it well done.

[Matt Doc Martin]

I can't help it. I tried meduim well. I just want it well done.

( I am just messing with you)




(Don't ever do it to Prime Rib)

[heystacy]

( I am just messing with you)




(Don't ever do it to Prime Rib)

What about ribeye (I get my cuts mixed up)?

[Matt Doc Martin]

What about ribeye (I get my cuts mixed up)?

GAH!!!!!!!!

Stick with Salisbury steak.

[heystacy]

GAH!!!!!!!!

Stick with Salisbury steak.

:eek:

No on your life. lol

[howyadoin]

I've did a lot of pretty random things... before going with a rub and butter.I'd be appalled if that didn't sound so... titillating.

[DarkOra]

Anybody got some real good chili recipes? Entering a chili competition.
This is a recipe my friends refer to as "Cajun Chili", but it's more of a mix of red beans & rice and a seafood chili. I mostly cook this without measuring, but I'll try my best with the measurements (this'll be the quicker and easier version of the recipe).

Ingredients:

Red beans & rice mix - 2 packages (I use the Vigo brand--you could make it by hand, but it's just easier to get the mix rather than gather up all the crazy ingredients like bacon grease and ham hocks)
Andouille Sausage - 1/2 lb
Shrimp - 1/2 lb
Crawfish tails - 1/2 lb
1 green bell pepper - sliced
1 red bell pepper - sliced
1 or 2 New Mexico green chiles - sliced (keep the seeds for extra heat if you want)
2 medium sized tomatoes - diced (or if you want a little extra heat and convenience, just use Rotel)
1 small can V8 Hot & Spicy

For seasoning:
Black pepper
Garlic
Crushed Red Pepper
Cajun Sunshine

Start off by tossing the shrimp and crawfish tails into a Ziploc bag and adding a liberal amount of the Cajun Sunshine hot sauce (enough to well coat everything). Close the Ziploc and shake it up really well. Let this marinate overnight.

Start preparing both red beans and rice mixes (per package instructions). While that's cooking, slice up the Andouille sausage and brown it up in a frying pan. Spoon out the sausage and set to the side (leaving the sausage grease in the pan). Season the grease with a decent amount of black pepper, crushed red pepper, and garlic. Let this simmer for a minute or so to soften up the seasonings. Toss in the shrimp and crawfish and sautee them until they are fully cooked and nicely peppered. Add the sausage back to the pan along with the green and red pepper and half the can of V8 Hot & Spicy. Cook this mixture for just a couple minutes (enough to get the flavor into the meats while still keeping the peppers a little crispy).

Before the red beans and rice mix finishes cooking (while the sauce is still thin), stir in the sausage, shrimp, crawfish and pepper mix. Add the rest of the V8 along with the green chile (and seeds if you want hotter) and tomatoes. Let this all cook down over a low heat stirring regularly (I usually go about 15 minutes... the longer it cooks, the hotter it gets). If it starts to get too thick while cooking it all down, just add some water.

Serve hot... goes really well with garlic bread.

[Jack Zodiac]

Shrimp and crawfish? Sounds tasty. Andouille sausage, too.

[ChrisCross]

Carne translates to meat as the great master google tells me.

Also the Chili Appreciation Society International, Inc. has a no bean rule.

Beans, they are the filler. May as well be dumping breadsticks into chili.

Brian... it was a JOKE, MAN. lololol....Sheesh:D :D

[ChrisCross]

You know a good marinade for steaks or ribs? I am constantly trying to make these two better.

Sure.. this is kinda out there, but...

Olive oil
1/2 lb. Diced fresh ginger root
7 limes(Juiced)
soy sauce
fresh basil
fresh black pepper
diced onions
and if you want, habaneros or Jalapenos.

you don't need salt because of the soy sauce.

Just marinate for 4-6 hours.

maybe a little more if you want more flavor.

but no more that 10.

it can get a little powerful.

[ChrisCross]

I can't help it. I tried meduim well. I just want it well done.

i.TOTALLY. AGREE.

no red in my meat, bro.

WHen i did research about how long it takes for red meat to run its course out of your system, well done was the way to go.

Well done is ALWAYS the way to go.

except for Bison. if you like seasoned leather, eat Bison well-done.:evilsmile

[heystacy]

Sure.. this is kinda out there, but...

Olive oil
1/2 lb. Diced fresh ginger root
7 limes(Juiced)
soy sauce
fresh basil
fresh black pepper
diced onions
and if you want, habaneros or Jalapenos.

you don't need salt because of the soy sauce.

Just marinate for 4-6 hours.

maybe a little more if you want more flavor.

but no more that 10.

it can get a little powerful.

I'm trying this one. Thanks. it sounds good.

[heystacy]

i.TOTALLY. AGREE.

no red in my meat, bro.

WHen i did research about how long it takes for red meat to run its course out of your system, well done was the way to go.

Well done is ALWAYS the way to go.

except for Bison. if you like seasoned leather, eat Bison well-done.:evilsmile

Hadn't tried Bison. Not sure I want to now. LOL

[sk716]

I like them well done.

You like eating shoes, then? What a waste of a hunk of meat.

Next time you make a steak, spread butter on it like you would toast, then add a rub of your favorite spices. If you're broiling in the oven add a couple of spoonfuls of butter around the steaks. If you're grilling them keep the butter handy and brush on a little more every time you flip them.

[sk716]

Crawfish tails - 1/2 lb


I flat out refuse to eat anything that lives in a ditch!!!

[sk716]

i.TOTALLY. AGREE.

no red in my meat, bro.

WHen i did research about how long it takes for red meat to run its course out of your system, well done was the way to go.

Well done is ALWAYS the way to go.

except for Bison. if you like seasoned leather, eat Bison well-done.:evilsmile

I don't care how long it takes to pass through my system, I want my steak still mooing and trying to escape.

[Matt Doc Martin]

I don't care how long it takes to pass through my system, I want my steak still mooing and trying to escape.

YES!!!!


:evilsmile

[heystacy]

I don't care how long it takes to pass through my system, I want my steak still mooing and trying to escape.

lmao.

I have always been a well-done man. A good friend tolde me medium rare meant the meat was more tender.

it wasn't for me.

[ChrisCross]

I don't care how long it takes to pass through my system, I want my steak still mooing and trying to escape.

and those worms that form from eating too much red meat will try to escape too, like an alien bursting from your stomach.:confused: :D

[sk716]

and those worms that form from eating too much red meat will try to escape too, like an alien bursting from your stomach.:confused: :D

All the garlic and red pepper kill them off, it's all good.;)

[Night Swordsman]

Blech. Ketchup is for fries and fries alone. I won't even eat a burger with ketchup on it.

I do not even go that far. I use yellow mustard for my french fries. Or thousand island dressing or fry sauce. But almost never ketchup. Just not a fan.

[Reverend Smooth]

yeah, it gives the chili this smooth, earthy taste and it gives the chili this deep, dark earthy color.

i got the idea from a Mexican restaurant that served chocolate chicken.

i thought it would be great to combine that thought process with chili.

Give it a try.

Luker is a husky chocolate though.. so use sparingly.

But it goes fabulously with any type of heat.Yay, someone else who does that.

Putting cocoa or unsweetened chocolate into that kind of dish is a central and south american thing. That's how I learned to do it.

And it's appropriate, given how chocolate was originally mixed with hot peppers, not sweets.

I'm thinking of growing a new variety of tomato this summer, yellow romas, to render into sauce. I think yellow spaghetti sauce would be pretty cool. (The canned stuff tastes like metal, blech.)

[Jack Zodiac]

Unsweetened cocoa... interesting.

A little chocolate and cinnamon goes well with Greek chili, but I've always found that if you're making particularly spicy chili, the subtle flavors are lost, so if you're thinking of putting some cocoa in yours, I'd ease off on the habenero and cayenne. :p

Diggin' your recipes, Chris. I've already made up my mind to try Shelly's this week, but I'll give yours a try sometime soon.

[TCJohnson]

Ok, I am going with Sk's recipe but I am adding Chross's chocolate powerder.

How much do you thinik I need?

[sk716]

Ok, I am going with Sk's recipe but I am adding Chross's chocolate powerder.

How much do you thinik I need?

I don't know, but be careful if you plan on tossing that habanero in.

[Sally Sensational]

I don't know, but be careful if you plan on tossing that habanero in.

I am NEVER eating your chili!

[TCJohnson]

Hey baby, wanna come up and....taste my chili?


Yeah, doesn't work off the ineternet either.

[Sally Sensational]

Hey baby, wanna come up and....taste my chili?


Yeah, doesn't work off the ineternet either.

Especially when the girl you're hitting on suffers from horrible Acid Reflux!

[Night Swordsman]

Especially when the girl you're hitting on suffers from horrible Acid Reflux!

Psst. This is TC we are talking about. He might actually find that appealing in his demented lil way! :p

Put the baseball bat down,TC! HONEST! It's all Lester's fault! He mentally commanded me to do it with his ninja mind powers! Yah! :o

[Sally Sensational]

Psst. This is TC we are talking about. He might actually find that appealing in his demented lil way! :p

Put the baseball bat down,TC! HONEST! It's all Lester's fault! He mentally commanded me to do it with his ninja mind powers! Yah! :o

I'm backing Night on this one! I could hear Lester's brainwaves all the way over here!

[TCJohnson]

So it begins, chili on the stove.

I am a bit nervous...never made chili before, but I am giving it to my friends tomorrow. BWHAHAHAHAHAHAHAHA!

This is for my works chili cookoff...the winner gets extra days vacation.

[Monkey Boy]

I only eat stake RARE....no other way to go in my opinion

as for chili.....the more kick to it the better


SPICEY SPICEY SPICEY

[heystacy]

So it begins, chili on the stove.

I am a bit nervous...never made chili before, but I am giving it to my friends tomorrow. BWHAHAHAHAHAHAHAHA!

This is for my works chili cookoff...the winner gets extra days vacation.

Best of luck with the cook-off.

[TCJohnson]

Dead last! Ha!

But that is ok...it was the hottest one there and a lot of people said they really liked it...just not the judges.

The good news is nobody has any clogged up sinuses.

[TCJohnson]

But you know what they say...deal with the devil and you will get burned.

BY HOT CHILI!

[heystacy]

Or Szechuan :eek:

[heystacy]

Dead last! Ha!

But that is ok...it was the hottest one there and a lot of people said they really liked it...just not the judges.

The good news is nobody has any clogged up sinuses.

You should just served them lattes, then you wouldn't have to deal with competiton. :cool:

[sk716]

Finally a new page so I no longer have to see Stacy's admission of liking well done steaks! Those poor steaks!!!

[TCJohnson]

Next time I am going to put lattes in my chili!

[heystacy]

Finally a new page so I no longer have to see Stacy's admission of liking well done steaks! Those poor steaks!!!

I like my grundy well-done too. :evilsmile

[heystacy]

Next time I am going to put lattes in my chili!

Ha! So as you burn them and you can keep them awake all night as well. :evilsmile

TJ you fiend! You rascal! I love it. ;)

[TCJohnson]

Actually, I did find a chili recipe that called for coffee beans.

[heystacy]

Actually, I did find a chili recipe that called for coffee beans.

Damn! You gonna hurt somebody. :eek: I think I will maker chili this week-end. :)

[TCJohnson]

Sk's recipe is really good if you like really spicey. I added 2 table spoons and one teaspoon of cocoa powder and some corriander seeds (about half a palm full.) Everybody did like it except for the people who admitted they did not like spicey stuff to begin with, so it was a success.

Thanks SK!

[Flamebird]

So, let me guess, the winner just opened a can of Hormel, right?


Maybe you should have tried Ollies' recipe; at least then you could have had a laugh about your co-workers eating comic book food.

[sk716]

Okay, I'm working on a pot of chili now and I just want to note that the addition of baking cocoa is freaking awesome!

[TCJohnson]

are you using habenero peppers? I think in mine they overwhelmed the taste of the cocoa.

[sk716]

are you using habenero peppers? I think in mine they overwhelmed the taste of the cocoa.

Nope, I haven't been able to eat habaneros without regretting it in the last few years. I did add my usual amounts of red pepper and paprika though.

[MPagar]

I've really nothing to contribute to the topic. I was just curious enough to see if this topic actually reached seven pages while managing to stay on the topic of chili recipes. Color me shocked.

I do remember a Green Arrow book that had his recipe printe out, though thatmay have been mentioned here before. Can't quite comment on how good it is since I'm a complete wuss when it comes to spcy/hot food.

[palaeomerus]

as the old saying goes

"If you know beans about chili, you know chili ain't got no beans"

Both ways are quite good but it's really a regional thing. Like chowder with or without onions (depending on which side of Virginia your coastal town falls on). The official position of Texas is that Chili has no beans but then Chili comes from across the border and they tend to eat it with or without as it pleases them. You really shouldn't set rules on food that you borrow from another culture.