Chili thread

Chili is awesome! Pretty much as many recipes as there are chiliheads. Only chili I ever had that sucked was by an Italian dude in NY, it was essentially marinara sauce with hamburger and beans added

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Originally Posted by Great-Kazoo

Looks like most if not all of you cook the way i do, by memory and Taste. Always having a base group of seasonings, meats etc. The sposual unit hates they way i cook, especially when she try's making something i did. She ask, how many table spoons of XX did you use? I don't know dump some in the pot and see how it taste. Really how hard is it?

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Yeah, the wife wanted me to document how I make chili and I had to actually try and record measurable units for repetition. I never really measured before then. I can tell by smell if the mix is right in most of my cookin'.

Baking on the other hand....

Baking is a whole 'nother monster! I never use exact measurements for mine. It smells good, looks good, is good, add it. I need to try some of the chili recipes you guys are posting.


Sent by a hollowed out coconut using morse code

I have a recipe I use that I got out of the newspaper that's just kickass. Especially with a little customizing. But it's huge, uses lots of ingredients, and makes so much I have to use the electric turkey roaster to make it. And the wife and grandson are too "food picky" to eat something so disgusting as chili, so I end up with a LOT to chew my way through.

Now that I've had stomach surgery, I can only eat like 1/4 cup at a time, and my pouch isn't ready for food that robust yet, so no chili for me. Not for a few weeks yet. I need to research cutting that big recipe down too. But I have a Foodsaver and it freezes well.....

This talk about chili led to us breaking out leftovers in a freezer bag from the freezer. It does freeze very well.

Sent from my electronic leash.

The more chili powder that's added the better... Sometimes I dump an entire regular sized bottle in to my chili.

3 pounds meat (beef, venison, bison, ground,diced, mixture, whatever you want)
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons salt
2 (16-ounce) cans whole tomatoes, undrained
1 (16-ounce) can diced Rotel tomatoes, undrained
1 (16-ounce) can tomato sauce
1 (6-ounce) can tomato paste
4 (15-ounce) cans red kidney beans, drained and rinsed

(next ingredients optional, I only add a couple of seeded and minced habaneros)
1 or more habaneros, with or without seeds to taste
any other peppers you may desire

Brown meat over medium heat in large stockpot (might want a little oil), drain excess fat.
Add onion, peppers and garlic. Stir in chili powder, oregano, basil, red pepper and cumin, mix well. Cook until onions are tender.
Add sugar and salt.
Stir in tomatoes, sauce, paste and beans.
Bring to a boil, reduce heat and simmer 30-40 minutes, longer if desired. It's chili, the longer it simmers the better it gets!

All those sound great.

I'll bring the cokes.

Here is some science behind making great chili. Very interesting read!

http://www.seriouseats.com/2010/01/h...uper-bowl.html