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Message: <blockquote data-quote="Scotley" data-source="post: 5088243" data-attributes="member: 11520">Chili my way.The Skyline chili is my wife's fav. and we make it often. My own more traditional recipe is closer to what Umbran suggests. I like to start with fresh chili peppers, mild or hot as you prefer. Taking all the seeds and veins out of the hotter peppers will help cool them some--wear gloves. Diced and sweated in a little oil along with a large chopped onion and some minced garlic. Then toss them in a big pot or crockpot over low heat and use your skillet to brown a pound and a half of ground round and a pound of ground Mexican style chorizo sausage. The sausage gives a wonderful flavor and texture to the chili. It really makes a big difference over just beef. Mexican chorizo is not like dry Spanish chorizo, it is more like Italian sausage in texture, but not in flavor. Drain the grease and toss the meat in the pot. Then I add two cans of diced Mexican style tomatoes, two cans of chili beans, hot or mild as you prefer, a beer, usually amber or red for my tastes, some smokey sweet bbq sauce, a tablespoon of yellow mustard, a little cumin, a generous portion of chili powder (I heartily agree with Umbran's Penzey's recommendation) and toward the end of the cooking you can adjust the texture with a masa/corn meal slurry or just put a few corn chips in a blender. Another trick to thicken things up is to mash some of the beans before adding them. If you don't care for beans in your chili then you'll almost certainly need to thicken it with something else. I add a little salt and pepper toward the end to taste. If you are using the chorizo along with canned stuff and some corn chips you won't need much salt. Serve with oyster crackers, shredded cheese (I like colby jack) and plenty of beer if you use hot peppers and beans. Enjoy!Needless to say this is a pretty inexact recipe and no two pots I cook are identical, but I'm pleased with the results. There are a lot of good ideas in this thread. I've never considered garbanzo's in chili before, but I can see it working well. I'm going to have to consider that.</blockquote>

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