So, you think you know how to make good chili

enidnews ^ | September 24, 2009 | David Christy

[B-Chan]

Bacon? Pork? Jeez, you are from Colorado. How much crumbled weed do you put in it?

[linn37]

Then I better send the man a box of tissues.

[dynachrome]

As much as possible to kill the habanero fire!

[linn37]

In Illinois they use kidney beans in their chili and serve it over mashed potatoes. I think I’ll avoid any chili dishes in Kentucky.

[winodog]

The history of chili.

http://www.chilicookoff.com/History/History_of_Chili.asp

[smokingfrog]

Only three things should be served with chili

         

[TheLurkerX]

I’d agree with that. Although, honestly, I do like to add some mustard and cheddar sometimes, but I’d never bastardize a whole batch of chili by adding it to the pot.

[ROCKLOBSTER]

Real Texas Chili

You might have to scale this down a little.

One steer dressed out.
5 gallons of tomato sauce.
10 gallons of water.
9 pound of bacon grease.
20 pounds onion, finely chopped.
5 large buds of garlic chopped.
1/2 pound of oregeno.
1/2 pound crushed cumin seeds.
1 pound masa harina.
1/2 pound crushed dried jalapenos.
1 pound fresh jalapenos.
1 pound fresh habaneros.
1/4 pound black pepper.
1 bean.
1/4 pound salt.
3 gallons cheap beer.
Dig a large hole with a backhoe, build a fire in the hole and let it go to a large bed of coals.

Place a car hood over the coals and wrap up the steer in cactus skins, cover with a tarp.

Fill the hole and let it cook overnight.

Dig up the steer in the morning, take the meat off the bones and pull apart all the meat. Use every bit of the carcass.

Rebuild the fire in the hole and place 3 or 4 Ford F250 driveshafts across the fire pit. Place a small stock tank on the driveshafts.

Add the liquid ingredients and the meat, slowly combine all remaining ingredients.

Allow to cook all day, stirring often to prevent sticking. You may need to add water or beer to prevent too much reduction of the sauce.

Serve in bowls, with Cornbread and plenty of cold beer.

Serves 100.

[JoeProBono]

[who knows what evil?]

Yep...got some of those growing right now, as well; although I have never tried them in chili. Can’t wait to try, though...

[JRandomFreeper]

You have taken, and dished out, a lot of abuse for the no-beans comment. Being from Texas myself, and currently staying in NM, I have to support you in the NO BEANS! stance.

I make beans. I make chili con carne. I don't mix the two.

Stand firm, brother.

/johnny

[JoeProBono]

[TheLurkerX]

Exactly. A good batch of beans is made by itself. Real chili has no beans.

[HapaxLegamenon]

Just made some. Your post solved the question about what to make for supper.

[B-Chan]

And don't forget plenty of this...

[JoeProBono]

[B-Chan]

Thanks for the support.

I have nothing but love for New Mexico cuisine, BTW. I love pozole the way you guys make it (i.e. from the whole hominy). And without Hatch chiles, life itself would not be worth living.

[B-Chan]

No thanks. Please see my #95 above.

[B-Chan]

LOL

[JoeProBono]

GOTTCHA!