Chili

[RJ_Hythloday]

Maybe not preserving, but it gets eaten up.

Brought chili to a potluck @ work and it's gone. I've made it about every 2 weeks this summer. I'm certain it's the home grown toms and peppers that make it so good.

I just take the toms on the counter that are ripe or over ripe, put them on a baking sheet and cut a little x in the blossom scar. Fill the spaces in the baking sheet w/ peppers, whatevers ripe. Drizzle a few drops of olive oil and bake at 400 till the skins are all split away from the tom.

A few of the bigger peppers get roasted and black stuff removed, leave a fair amount of seeds for some heat.

I chop an onion in the cuisinart and then chop the toms and peppers I roasted. Add it all to a crockpot w/ a variety of beans. I like black, pinto, red. A little garlic powder and let it cook in the crock pot for a few hours.

[Worth1]

I hear this all the time, "beans in Chili," barf gag yuck.

I cook Chili at work on the North Slope about once a month and I always hear how strange it is not to have beans in Chili.

Chili Does not have beans in it beans are a filler and here are the rules.

http://www.google.com/url?sa=t&sourc...2ZDahydMeeiskQ

Sorry

Worth

[recruiterg]

Now that we know the rules, Worth, how about your recipe?

[Worth1]

Originally Posted by recruiterg

Now that we know the rules, Worth, how about your recipe?

Not a chance

I will tell you I make it from prime rib at work.
I dont eat prime rib at work as they have itr every Sunday so I get some guys together and we haul it off cut it up make chili and put it in a 6 quart crock pot.
It is all gone by around 8 AM monday morning.

Folks get real testy when they dont get chili on monday.

[Worth1]

Well hoot I hope this works.

http://www.chili.org/recipes.html

Enjoy real Chili

Worth

[Goodloe]

Originally Posted by Worth1

Well hoot I hope this works.

http://www.chili.org/recipes.html

Enjoy real Chili

Worth

I just ran across this thread. I made my 1st batch of chili from this year's tomatoes yesterday, with beans, of course! It turned out real well.

I'm curious about your chili recipe...that link doesn't work anymore. It's my understanding that classic "Texas Red" doesn't use tomatoes...?

[Worth1]

Originally Posted by Goodloe

I just ran across this thread. I made my 1st batch of chili from this year's tomatoes yesterday, with beans, of course! It turned out real well.

I'm curious about your chili recipe...that link doesn't work anymore. It's my understanding that classic "Texas Red" doesn't use tomatoes...?

Chili con carne = chili peppers/chilies with meat.
I have many chili recipes and cant really give you an exact amount of anything.
That is up to your tastes and what you like.

What you will never find in mine is beans or tomatoes or any kind of vegetable besides chilies.
You will find these things like onions and garlic in powdered form.
Tomatoes will be in the form of canned V8 juice sometimes small can of tomato paste will do.
Spice players are cumin and above dried stuff.
Mexican oregano not Italian if you can find it.
Chili main ingredient is ancho.
Next may or may not be.
Guajillo chilies
Chili arbole=less heat more flavor than Cayenne peppers.
Pasilla aka chili negro.
Chipotle in mole sauce.
Dark cocoa powder sometimes.
Paprika your choice of what kind.
Water.
Salt.
Masa flour mixed with water to thicken after everything is done.
Sometimes I will even toss in some cut up tamales for good measuer about 30 minutes before serving.

Meat is cubed up chuck roast deer meat or pork butt simmered in this concoction till tender.
About 1/4 to 1/2 inch cubes.
Or put through a 1/2 or 3/8 grinding plate.
Fat and all.
Needs a nice layer of tasty red oil on top so the crackers can soak it up.

If I were to adulterate it with beans it would be pre cooked mayocoba beans or roman/cranberry beans on the side put in after the chili was made.
I frigging hate, despise and abhor pinto beans.
They remind me of my evil sister.

[RJ_Hythloday]

I happen to like beans in my chili, but your prime rib sans beans sounds pretty darn good also.

[Worth1]

Originally Posted by RJ_Hythloday

I happen to like beans in my chili, but your prime rib sans beans sounds pretty darn good also.

No worries to each his own.
But if you has to eat as many HOT chili beans as I did growing up you would hate the things.
I still remember my poor old Dad, they just killed him.

Worth

[remy]

Worth,
I am one of those who loves beans in their chili too. With out beans it is like hotdog topping or sloppy joes. Oh I sometimes like to cook eggplant chunks in to too. Anyway that's not why I'm really posting. I read the chili cookoff rules. My goodness there are a lot of rules! The list is more complex than a tax form. The one that got me though was:
G. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.
What the heck?! Are there a lot of problems with this?
Remy

[RJ_Hythloday]

Originally Posted by remy

Worth,
I am one of those who loves beans in their chili too. With out beans it is like hotdog topping or sloppy joes. Oh I sometimes like to cook eggplant chunks in to too. Anyway that's not why I'm really posting. I read the chili cookoff rules. My goodness there are a lot of rules! The list is more complex than a tax form. The one that got me though was:
G. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.
What the heck?! Are there a lot of problems with this?
Remy

YIKES!

Making a batch tonight in a 7qt crock pot. Had a bunch of maters and peppers sitting around that needed to go somewhere. Used a left over pork roast from Sunday dinner and tonights left overs (chile verde w/ same pork) and BEANS!

I was roasting toms in the oven, and peppers over a gas burner and the wife was complaining. Just 'cuz I set off the fire alarm and there were a few sparks coming off of some peppers stems. I mean come on! What's chili w/ out a fire alarm?

[icelord]

Did you use any Bhut Jolokia? I bet that would be firealarm worthy, I never tried them but JD sent me some and after I repacked them{yes I touched the seeds and scratched my eye}I decided to do some homework He is probably still chuckeling!!! This is typical man stuff, break it then read the directions! Icelord

[remy]

Originally Posted by RJ_Hythloday

YIKES!

Just 'cuz I set off the fire alarm and there were a few sparks coming off of some peppers stems. I mean come on! What's chili w/ out a fire alarm?

Too funny!
Remy

Icelord,
I touched my eye after de-seeding some hot peppers the other day. You would think I would of learned not to do that by now.
Remy

[Zana]

I have to admit I like many styles of chili - with or without beans, with or without meat (although many of the veggie versions tend to have beans but not all). I drive my B/F nuts at chili cook-offs when I am willing to try darn near anything, including the veggie versions. LOL

As for beans being a filler. Sometimes if you're making it the dead of a Canuck winter, having the extra carbs from the beans is not a bad thing....more fuel to keep you warm...sticks to your ribs kind of thing. But I realise that it is enough to make natives of TEXAS and parts really south of the other border...lol....cringe beyond belief.

Then again, there is similar discussions about certain middle eastern foods, whether they should include certain ingredients or not. I'm usually open to trying all versions, but may have certain preferences. But I'm not making them for a competition, so don't have to follow any particular rules. I think my Armenian Grandmother and Great Grandmothers would be rolling in their graves to see some of the adaptations I've made to some of their recipes.

I still make it their way too....but I like to experiment too. And that applies to chili too. If that's considered blasphemy to a chili purist, so be it. LOL


Zana

ps who has also managed to touch delicate body parts after preparing hot peppers....sheeeeeeesh. Don't remind me. Once learned the hard way while scarfing down scotch bonnets as a kid on the beach in Jamaica....what can I say....typical kid, no hankie handy, so I picked my nose. Dumb move. My nose ran like a tap for the rest of the day...even while swimming. I laugh now...but it was a pain in the arse at the time. Not to mention my cousins down there still tease me about it over 40 years later!!! Then again, I'm glad it was my nose. My bro had to answer nature's call....'nuff said. He gave a whole new meaning to the "caribbean shuffle" for the next few days. LMAO

[icelord]

If you can taste the beans, its not hot enough or you didnt use enough meat!

God Bless Texas!!