Chili

I know, I know, it’s not chili season.

But I couldn’t resist:



Two pounds of seared beef chuck, toasted and blended dried Guajillo, Chipotle, and Cayenne chilis, crushed tomatoes, lots of toasted cumin, bay, Mexican oregano, red beans (yes: I’m one of those people) alot of black pepper, beef stock, and 4 hours low and slow.

I like to top mine with sharp cheddar, sour cream, and a little cilantro, plus a dash or two of hot sauce.

Warms the heart and soul, even in June.

Let’s hear your favorite chili con carne recipes and stories!

-Glenn

My wife makes hers with jalapeño cheddar deer meat. Off the hook.

My chili choice. So, sue me.

I've still got 2 1/2 half gallon mason jars full of last years chili, in the freezer................

You need a couple hot dogs with onion to eat with that yummy looking chili

Venison Chili is a staple around my house year round!

Riposte

I love chili but REALLY HATE to cook. I bought 5 bottles of these to put in my beans and on my hotdogs and hamburgers. It's not bad!

Rick

I'm always up for chili year round.

Nothing better than a big pot of chili. Chili's been a bit of rabbit hole for me. Getting into competitions then started growing my own chilies, drying, grinding and blending into my own chili powder. Last year I even started smoking chilies, making chipotle powder and smoked paprika.,

Just made a big pot of it on the stove, just last night for the wife and I to enjoy.

Getting old, sucks, I forgot to sample at the last hour and on my first bite.................. no salt added !!

The next bowl will be......................perfect.

Since my old neighbor gave me some Elk meat, I've been using that. I top mine with sharp cheddar and chopped onions. Sour cream is good too. Chili is an all year around fav. here.

We like ours full of veggies and lots of beans, ground turkey is the meat of choice.

I like chili so much it's one of the 5 major food groups on my list. Nothing exotic about my recipes, but my favorite is when the home tomatoes come in; they just seem to make it better, My wife has a completely different opinion of what makes chili good, so when we make there's 2 pots....mine and hers. One of her special ingrediants is a can of Coke (yep, you read it right!). I'll stick to cumin, cayenne, chili powder, and the other more common additives.

^^^^^ Some folks use Dr. Pepper. My secret ingredient is some cinnamon.

Heymatt said:

We like ours full of veggies and lots of beans, ground turkey is the meat of choice.

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To each theys own….

Beans, beans beans

Chuck24 said:

Beans, beans beans

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The musical fruit.....

Rick

The more you eat….

When the questions arose about “What to do for Father’s Day lunch this year?” I suggested chili.

Made two batches - one larger and more mild, the other smaller with more ingredients including some of the aforementioned veggies such as diced red and green bell pepper, diced sweet onion, whole kernel corn, and jalapenos.

The latter variant (granted, with all the extras it’s probably more in Brunswick Stew-like territory) is my preference, with both batches made with ground beef and using Carroll Shelby Chili Kits as a “base.”

After a few rounds of leftovers of these dishes, I’ll get a little “chilied-out” for a short time, but I’ll likely be back making more in a couple of months. As others have noted, it’s a year-round meal with me.

Nevada Ed said:

..... I forgot to sample at the last hour and on my first bite.................. no salt added !!

The next bowl will be......................perfect.

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I'm of the school that with the right spices, no salt is needed. And better for you in the advancing years.If using canned beans, that already has salt.

Agree with SixgunFife, lots of diced bell peppers and sweet onions a great plus.

sjmjax said:

The more you eat….

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The more you toot...

Rick

I made a pot of chili which would probably have the purists sneering or laughing but it was quite tasty. I have a good amount of ground venison from last fall's hunt so I whipped up a pot. Mostly I wanted to see if my recipe would initiate any deleterious gastrointestinal effects, which (thankfully) it didn't. I now pronounce it suitable for a hunt camp menu, secure in the knowledge that I won't leave a scent trail that will kill plant life or result in 911 calls for hazmat teams.

For me, chili has to have Tony Chachere Original Creole Seasoning.

Exmilcop said:

I made a pot of chili which would probably have the purists sneering or laughing but it was quite tasty. I have a good amount of ground venison from last fall's hunt so I whipped up a pot. Mostly I wanted to see if my recipe would initiate any deleterious gastrointestinal effects, which (thankfully) it didn't. I now pronounce it suitable for a hunt camp menu, secure in the knowledge that I won't leave a scent trail that will kill plant life or result in 911 calls for hazmat teams.

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One of the absolute finest “bowls of red” I ever had was from a fresh shot venison deer that my shop teacher in High School brought in.

Still taste it decades later. Now brining in food for the kids is probably illegal, especially that of which was made with an animal HUNTED with a GUN!

Dump the following into a large crock pot:
- 5 cups dry pinto beans
- 1/2 chopped onion
- 1 or 2 left over steak bones with a bit of meat still on them, or a bit of browned hamburger or stew meat.
- some garlic, cumin, and sage, maybe a bit of oregano
- 5 or 6 chopped up Hatch green chiles that have been roasted and peeled. My favorite green chiles are Big Jim which are medium hot.

Fill crock pot about 3/4 full of water

Cook on high temp for about 5 hours, stirring, tasting, and adding water or spices as necessary
Salt to taste
When the beans are done remove the bones and pick any meat off of them and stir it into the beans

This makes about 4 quarts of chile-beans, but I put it in five 1 quart jars, leaving about 2" of space between the top of the jars and the top of the liquid. This keeps the jars from breaking when frozen.

Each jar holds 2 or 3 generous size bowls full. Nuke to warm up, eat with a warm tortilla or some corn bread and cole slaw.
A staple of my diet.

- Warning - If you can read this whole story without laughing out loud, then there's no hope for you. I was crying by the end.



Note: Please take time to read this slowly. If you pay attention to the first two judges (who were experienced judges), the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a chili cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio city park. The notes are from an inexperienced chili taster named Frank, who was visiting from Springfield, IL.



Frank: "Recently, I was honored to be selected as a judge at a chili cooking contest. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted."



Here are the scorecards from the event: (Frank is Judge #3)



Chili # 1 Eddie's Maniac Monster Chili...

Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 -- (Frank) What the hell is this stuff?! You could remove dried paint from your driveway. It took me two beers to put out the flames. I hope that's the worst one. These Texans are crazy!



Chili # 2 Austin's Afterburner Chili...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor; needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.



Chili # 3 Ronny's Famous Burn Down the Barn Chili...

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2 -- A bean-less chili, a bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pie-eyed from all of the beer!



Chili # 4 Dave's Black Magic...

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish, or other mild foods; not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. woman is starting to look HOT - just like this nuclear waste I'm eating! Is chili an aphrodisiac?



Chili # 5 Lisa's Legal Lip Remover...

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those Texas rednecks.



Chili # 6 Pam's Very Vegetarian Variety...

Judge # 1 -- Thin, yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair! No one seems inclined to stand behind me anymore. I need to wipe my butt with a snow cone!



Chili # 7 Carla's Screaming Sensation Chili...

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho-hum; tastes as if the chef literally threw in a can of chili peppers at the last moment. (I should take note that I am worried about Judge # 3. He appears to be in a bit of distress, as he is cursing uncontrollably.)

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. Does anyone have toilet paper they kept in the freezer? At least during the autopsy, they'll know what killed me. I've decided to stop breathing; it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole which has been eaten in my stomach



Chili # 8 Karen's Toenail Curling Chili...

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced chili. Neither mild, nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over, and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?

My wife makes chili, good easy meal for her to make in the dutch oven.

I make mexican beans, my boys love.



I prefer pasta fazool ! Lol. That’s the phoenetic spelling. The software won’t let me spell it in Italian




It should have broken spaghetti not elbows. This recipe is the only time you can break the spaghetti

First…beans.

Second…spicy but not too spicy.

Third…cinnamon.

But to my point…a while back my chef (true) friend charred a whole beef tenderloin whilst prepping it for our NYE celebration. It was a big one…maybe 6-7 pounds. There were other main courses, he was embarrassed, and said he was tossing it in the trash as it did not meet his standards.

I grabbed it and stowed it in my car. The next day I scraped off the char…there was more than a bit of it…cubed it and made the best chili I have ever tasted. Filet mignon chili! Can you imagine?

Be safe.

Heymatt said:

We like ours full of veggies and lots of beans, ground turkey is the meat of choice.

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I'm betting it tastes good, but that is soup, not "chili".