thatdarncat
Overlord of Chat
Oni said:
Possibly, I am working on something, but it will take a little while since I won't be using any recipe I haven't tried myself.
[OT Food] Anyone got a chili recipe to share?
- Thread starter thatdarncat
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Possibly, I am working on something, but it will take a little while since I won't be using any recipe I haven't tried myself.
Here's my "Wife's Out of Town" chili recipe (she thinks it's toxic; my friends and I love it):
2 pounds good quality ground beef (or 1 pound beef / 1 pound mild Italian sausage)
2 cans Bush's Chili Hot Beans
2 cans Hunt's Tomato Sauce (plain, not the flavored kind)
1 can Extra Hot Rotelle
1 onion
2 cloves garlic
a couple of jalapeno slices
a good dose of the liquid from the jsr of jalapeno slices
1 jar Spice Islands Chili Powder
Brown the meat; when it's mostly done add the onion and garlic (chopped) and cook until the onion is soft. Put everything in a large slow cooker, stir thoroughly, cover, and let cook for at least 4 hours. Add grated cheddar or montery jack as desired; eat with cornbread, crackers, or nachos, and with your choice of cold drink (good beer for them that like it, icy cold Coke for them that don't).
2 pounds good quality ground beef (or 1 pound beef / 1 pound mild Italian sausage)
2 cans Bush's Chili Hot Beans
2 cans Hunt's Tomato Sauce (plain, not the flavored kind)
1 can Extra Hot Rotelle
1 onion
2 cloves garlic
a couple of jalapeno slices
a good dose of the liquid from the jsr of jalapeno slices
1 jar Spice Islands Chili Powder
Brown the meat; when it's mostly done add the onion and garlic (chopped) and cook until the onion is soft. Put everything in a large slow cooker, stir thoroughly, cover, and let cook for at least 4 hours. Add grated cheddar or montery jack as desired; eat with cornbread, crackers, or nachos, and with your choice of cold drink (good beer for them that like it, icy cold Coke for them that don't).
The Bad Man's False Chili Substitute
I believe that, in some way or another, I break some rule or another regarding what "chili" is and is not for every kind of "chili" one can find. Hence, I am a Bad Man. Thus, this is The Bad Man's False Chili Substitute:
1.5 pound chuck, with bone.
1.5 pound pork butt or shoulder, with bone.
2-3 pounds DRY pinto beans, not that canned crap.
3 pounds super-tear-jerking yellow onions.
3-5 pounds red tomatoes.
3-7 fresh serrano peppers.
3-7 fresh jalapeño peppers.
1-3 fresh habañero peppers.
Juice of three limes.
1 full bud (that's ALL THE CLOVES) of hard-stem garlic.
Ground cayenne.
Ground cumin seed.
Allspice.
1 tablespoon or more oregano (Mexican is better than Mediterranean), fresh, chopped.
Salt.
Bacon fat or butter.
Water.
Wash beans and remove stones. Soak in at least two volumes of water for at least two hours before doing anything else.
Cut bone out of meat, reserve bone. Cut meat into inch cubes. Mix one tablespoon of cumin, one tablespoon of allspice, and one teaspoon of cayenne. Toss meat in this thoroughly, coating all pieces and allow to sit for at least one hour.
Peel and chop onions coarsely. Toss in lime juice and allow to sit for at least 15 minutes. Drain. Salt lightly.
Peel and seed tomatoes. Chop fine.
Remove seeds from peppers but LEAVE THE GILLS. Chop fine.
Garlic is best roasted. Hack bud crossways, lightly seal both sides with bacon fat or butter, and roast in hot oven until they're starting to brown, then squeeze garlic out of paper and mix with tomatoes.
Melt a tablespoon of bacon fat or butter in large cooking implement, cast iron Dutch oven is best. Brown meat and remove from pot. Toss in onions and peppers and stir a bit until the meat brownings on the bottom come up. Toss in tomatoes and give it a good stir.
Now toss in the beans and give it another good stir. Finally, finish off with the meat (and whatever juices have come from the meat), the bones, and just enough water to cover.
Add two tablespoons of cumin, one teaspoon of cayenne, one teaspoon of allspice, and a tablespoon of salt.
Bring to a boil and turn down to simmer. Simmer until beans are just starting to get tender, then add more cayenne and cumin.
Once beans get good and tender, toss in oregano, add more cayenne, cumin, and salt to taste, and simmer another half hour.
For a thicker chili, fish out some of the beans, mash them up, and stir back in.
Eat. Be prepared to sleep on couch.
I believe that, in some way or another, I break some rule or another regarding what "chili" is and is not for every kind of "chili" one can find. Hence, I am a Bad Man. Thus, this is The Bad Man's False Chili Substitute:
1.5 pound chuck, with bone.
1.5 pound pork butt or shoulder, with bone.
2-3 pounds DRY pinto beans, not that canned crap.
3 pounds super-tear-jerking yellow onions.
3-5 pounds red tomatoes.
3-7 fresh serrano peppers.
3-7 fresh jalapeño peppers.
1-3 fresh habañero peppers.
Juice of three limes.
1 full bud (that's ALL THE CLOVES) of hard-stem garlic.
Ground cayenne.
Ground cumin seed.
Allspice.
1 tablespoon or more oregano (Mexican is better than Mediterranean), fresh, chopped.
Salt.
Bacon fat or butter.
Water.
Wash beans and remove stones. Soak in at least two volumes of water for at least two hours before doing anything else.
Cut bone out of meat, reserve bone. Cut meat into inch cubes. Mix one tablespoon of cumin, one tablespoon of allspice, and one teaspoon of cayenne. Toss meat in this thoroughly, coating all pieces and allow to sit for at least one hour.
Peel and chop onions coarsely. Toss in lime juice and allow to sit for at least 15 minutes. Drain. Salt lightly.
Peel and seed tomatoes. Chop fine.
Remove seeds from peppers but LEAVE THE GILLS. Chop fine.
Garlic is best roasted. Hack bud crossways, lightly seal both sides with bacon fat or butter, and roast in hot oven until they're starting to brown, then squeeze garlic out of paper and mix with tomatoes.
Melt a tablespoon of bacon fat or butter in large cooking implement, cast iron Dutch oven is best. Brown meat and remove from pot. Toss in onions and peppers and stir a bit until the meat brownings on the bottom come up. Toss in tomatoes and give it a good stir.
Now toss in the beans and give it another good stir. Finally, finish off with the meat (and whatever juices have come from the meat), the bones, and just enough water to cover.
Add two tablespoons of cumin, one teaspoon of cayenne, one teaspoon of allspice, and a tablespoon of salt.
Bring to a boil and turn down to simmer. Simmer until beans are just starting to get tender, then add more cayenne and cumin.
Once beans get good and tender, toss in oregano, add more cayenne, cumin, and salt to taste, and simmer another half hour.
For a thicker chili, fish out some of the beans, mash them up, and stir back in.
Eat. Be prepared to sleep on couch.
Last edited:
Fast Learner
First Post
This I disagree with (chili or not). Roasted garlic is indeed quite tasty but once all the sugar is carmelized it gains a lot of sweetness and loses a ton of it's pleasant bite. I find roasted garlic useful in some recipes but generally prefer it much more spicy, so raw or lightly sauteed.Dogbrain said:
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