Skip to comments.Cheater's Chili
Posted on 09/08/2009 8:53:48 AM PDT by Patriot1259
Living in Texas, there is absolutely no way I'm going to claim to have the best chili recipe. People here are serious about their chili and have very strong opinions about it. We even have complete festivals and cook offs for bragging rights revolving around this beloved Texas favorite. Having given my disclaimer, here's a quick and easy version that your family is sure to love!
(Excerpt) Read more at thecypresstimes.com ...
Thanks for posting..
The fool doesn’t realize the best chili comes from Cincinnati.
Most fools think chili actually has beans IN it, when the basic ingredients of chili are a.) tomatoes, b.) onions, c.) beef.
Everything else is just seasoning and garnish.
As for Cincinnati? Their claim to fame is slopping chili on top of a pile of spaghetti, that ain’t anything to brag about, I’ve had it, it’s good but hardly ‘the best’.
Have a nice day. ;)
That’s pretty much our family recipe, also. Easy, fast and good.
Been making this chili for 35 years. We made this because it was very cheap and we ate it for days. Made the $$$ last til payday. If you are in the south, we put spaghetti noodles in it too. Stretched it even farther. Still make it that way, even tho we can afford a lot more now.
Cheaters Chili ...
1 can dark kidney beans, drained
Must be a misprint here, if it's got beans in it, it's not chili, it's stew.
Ahh...real Chili does not have beans. Beans are a side dish.
Beans are simply an optional ingredient, except for some Texican diehards. Never have understood the fuss about beans/no beans, not in 45 years of making chili.
Only 4 spices are needed for good chili: black pepper, cumin, cayenne, and garlic.
1) you probably can't put in too much garlic
2) you absolutely can't put in too much cumin, but do please add MOST of the cumin toward the end of simmering.
Their claim to fame is the Cincinnati Bengals and the lawyers that represent them. I think the guy who made the chili was from Greece or Italy and that is probably why they put pasta in it, (actually I was grinning ear to ear when I posted), not bad though and more desireable than a Big Mac for me.
Anyone got a good Chili recipe that uses pork instead of beef (yeah, I know: “Heresy!”). However, my wife is Hindu, so the whole beef thing doesn’t really go over well. I know that the basic recipe is pretty simple, so it might work, but Pork cooks so differently from beef that I didn’t know if there might be changes required.
I love Cincy chili, but it ain’t real chili. That’s the problem with it. It should call itself something else because it gets a bunch of Texans’ panties in a bunch.
You can also dump it on macaroni and cheese. That’s pretty good and stretches your chili further for a low price.
1 ½ Lbs chuck or round beef
1 ½ Lbs lean pork
¼ lb good smoked bacon
One medium yellow onion
6 to eight cloves garlic
fresh chili peppers: a habanero, a couple of poblanos, a couple of jalapenos and a couple of fresnos
dried whole chili peppers: four to six New Mexico red
2 tbs cumin (Or more if you like)
2 tbs oregano
2 tbs paprika
a little salt and black pepper
NOTE: NO TOMATOES - NO BEANS
Chop the onion and garlic
Slice the fresh peppers and remove the seeds
NOTE: wear rubber gloves and safety glasses. Im not kidding.
Cut the beef and pork into one inch cubes and trim off as much fat as possible
Chop up the bacon and cook in a large skillet
Set aside the cooked bacon and sauté the beef and pork in the bacon grease.
Remove the beef and pork and place in a large stew pot.
Sauté the onion and garlic.
Add the sliced peppers when the onion is translucent.
Add the spices and stir together over the heat for a minute or two then add it all to the stew pot.
Add the dried peppers, add water to cover, cover the pot and simmer for a few hours.
Let cool and skim off the excess grease (Or not).
Best if allowed to sit, refrigerated, for a couple of days before serving.
Serve with pinto beans and tortillas.(And cold Lone Star)
Uncle Toms Real Cowboy Beans
2 cups dried pinto beans one ham hock one medium yellow onion four cloves garlic salt and pepper to taste
Soak the beans in water overnight, then rinse. Throw everything in a slow cooker for twenty four hours.
Serve with anything. If the chili is too hot for you mix in some beans.
How about turkey chili? I think my father-in-law used beef and pork. Don’t care for his.
See post 17. Works with any kind of meat - goat, lamb, venison, pork...
When I was young, there were two kinds of “chili” available in stores - chili and chili con carne. I was taught that plain chili had no meat but was more of a thick spicy bean soup, but when meat was added, it became chili con carne (with meat). Nowadays chili is considered a thick spicy meat soup. You almost have to order it special to have beans in it (and yet they don’t call it chili con frijoles). Does anyone know the official history of chili?
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