Chili Thread.

[Bmiricle]

Since I completely ruined the first one with my drunken moderation techniques. Let's try this again.

CHILI RECIPES!!!!!


I'll go first.

1 pound thick slice bacon 1 pound Tennessee Pride breakfast sausage
3/4 pounds 80/20 ground beef (round)

3/4 pounds 85/15 ground beef (chuck)

3/4 pounds 90/10 ground beef (sirloin)

1 (28 ounce) can diced tomatoes with green chilies

1 (6 ounce) can tomato paste

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce


1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

3 Hungarian peppers, seeded and chopped

2 jalapeno peppers, seeded and chopped


1 (15 ounce) can beef broth

1 (12 ounce) bottle beer (cheap American draft works fine)

1 tablespoon Worcestershire sauce

2 teaspoons hot pepper sauce (e.g. Tabasco)

1 cup strong brewed coffee

1 tablespoon minced garlic

1/4 cup chili powder

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 cup packed brown sugar
Preparation method


1. In a very large pan, cook bacon until very crispy. Place bacon on paper towel and crumble finely when cool.
2. Keep the drippings in the pan.

3. Fry up the Tennessee Pride sausage in the same pan

4. Remove Tennessee Pride sausage from the pan using a slotted spoon and place it on the paper towel with the bacon.

5. Keep the drippings in the pan.

6. Thoroughly brown all the ground beef in the pan.

7. Place a large, fine strainer over a bowl and pour the ground beef into the strainer to drain thoroughly.

8. Put the drippings back in the pan.

9. Put the ground beef, crumbled bacon and sliced kielbasa into a large stock pot (10 quart +)

10. Place all the vegetables in the pan and cook thoroughly.

11. Using the strainer and bowl from before, pour the vegetables into the strainer and drain thoroughly.

12. Put the vegetables into the stock pot with the meats.

13. Add all of the remaining ingredients to the stock pot (tomatoes, beans, sauces, spices, etc.)

14. Stir all the ingredients to blend well and cook over a medium-high heat until bubbling stirring occasionally.

15. Cover and reduce heat to low and simmer for at least 2 hours stirring occasionally.

16. The longer the chili simmers, the better it will taste. Cook for several hours more if you can.

17. After the minimum cooking time, remove from heat and serve, or refrigerate, and serve the next day.



Slight variation from my friend Mitch's recipe. (Mine's better.)


I think this was Kevin's?

sheeeeeeeeeeeeeeeeeeeyyyyyyyyyyyyit... am hungry

Hope you like spicy.

1 lb. ground beef (ground turkey does well with chili too)
2 cloves garlic, minced
1 16 oz can red kidney beans, drained
1 4 oz can green chili peppers, rinsed, seeded & chopped
1 tsp. sugar
1 tsp. oregano, crushed
1/4 tsp. celery salt
1/4 tsp. pepper
1 medium onion, chopped
1 16 oz can tomatoes, cut up
3/4 c. tomato juice
1 tbsp. Worcestershire sauce
2 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne
1/8 tsp. dry mustard
1/8 tsp of hot pepper sauce

In large saucepan, cook meat, onion and garlic until meat is browned, then drain off fat. Stir in tomatoes, beans, tomato juice, chili peppers, Worcestershire, paprika, sugar, salt, oregano, cumin, celery salt, cayenne, pepper, mustard, hot sauce and 1 cup water. Cover and simmer for 20-30 minutes.

[rohara]

That sounds fucking insane! Definitely on my to do list.

[silentblood]

This seems appropriate here.

I made chili eggs! 4 eggs, horseradish mustard, worcestershire sauce, a little cumin, dill, chili powder, chili flakes, s&p. Mix them all in a bowl, toss a pat of butter into a hot pan until it stops bubbling, then pour eggs in. Do a bit of stirring and such until scrambled eggs have happened.

Also delicious if you saute some veggies beforehand and pour the eggs in when they're hot through.

[trcy1066]

Missing a couple of vital ingredients however you do your meat chilli; 1/2 teaspoon of cinnamon and the most important, either a heaped tablespoon of very good quality cocoa powder or about 250gm of really excellent dark chocolate added about 20-30 minutes before serving. It adds an incredible richness to the flavour.

[nickb275]

New Mexico Chili Cookoff
If you can read this whole story without laughing, then there's no hope for you. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in New Mexico ..

Note: Please take time to read this slowly.
If you pay attention to the first two judges,
the reaction of the third judge is even better.

For those of you who have lived in New Mexico , 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 Santa Fe Plaza . Judge #3 was an inexperienced Chile taster named Frank, who was visiting from Springfield, IL .



Frank: “Recently, I was honored to be selected as a judge at a chili cook-off.. 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 New Mexicans) 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 and became Judge #3.”



Here are the scorecard notes from the event:




CHILI # 1 - MIKE'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) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These New Mexicans are crazy.



CHILI # 2 - EL RANCHO'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 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILI
Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- 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 sh*t-faced from all of the beer.



CHILI # 4=2 0- BUBBA'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 beer maid, was standing behind me with fresh refills. This 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. Jalapeno peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the jalapeno 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 ticks me off that the other judges asked me to stop screaming. Screw them.



CHILI # 6 - VARGA'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, garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.



CHILI # 7 - SUSAN'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. 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 in my stomach.



CHILI # 8 - BIG TOM'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?
Judge # 3 -- No report.

[Bmiricle]

Haha, I've read that before Nick. That's some funny stuff.

I snapped quite a few pics of my chili recipe in the process of making it, but I can't find what I did with the last few that show the last steps of finishing the chili. I was going to post them but I think I misplaced them in my drunkeness.

[MikeT]

Bry,
It's missing bits of black pudding.

[Bmiricle]

Black pudding?

You have my attention...go on.



Nevermind, I googled it.

Aye, I think that would be a fine addition to the recipe. It will be added the next time I make the chili.

Thanks Mike.