One thing that makes a difference is beans from scratch...
Dear David Christy:
You are from Oklahoma. Your opinions about chili are therefore meaningless.
Sincerely,
B-Chan
Carroll Shelby’s Chili Fixings (you get it at the grocery store). I let it simmer for a lot longer than it says to so the flavors really blend. Have used it for years and love the stuff.
Serve over fried rice and top with shredded cheese and crumbled taco shells. YUMMY!!
The true romance of chili is in the sharing. Yes, I feel I know how to make exceptionally fine chili as do several tens of thousands of other chili enthusiasts.
The beauty of chili is that there are several “best” chilis. A chili rated best at any given chili cook-off may not be rated best at the next chili cook off.
I like to make many different kinds of chili because each has its own time and place. For example on Christmas Eve all my grandchildren look forward to a chili I make that is actually an Italian gravy meant to be served over spaghetti. I omit the spaghetti but sometimes serve it over macaroni. When I was young, the truck stops in the Midwest served "Chili Mac". It was a regularly spiced chili served over macaroni and was fun. The closest description for mine would be "Cincinnati Chili" because of some of the unusual spices I use.
I sometimes like a hearty Texas Chili with pinto beans and served with corn bread. At times, I use ground beef and at other times, I use beef cubes. I make my own chile powder and often that is the only spicy ingredient but at other times, I add jalapeno, or cayenne, or on occasion dried habernos peppers.
Glad you brought it up, now I'm hungry for chili.
Pretty boastful and arrogant to claim you have the best chili without showing the recipe.
Pretty boastful and arrogant to claim you have the best chili without showing the recipe.
Ain't chili then.
"...and chili doesn't have beans."
Cheers!
Somewhere in Massachusetts there’s a nice, liberal lady with a recipe for healthy tofu-and-kidney-bean chili.
Chili powder? Chili spice? Not around this house...FRESH chiles go hand-in-hand with chili. We use habaneros, scotch bonnets, trinidad scorpions...whatever’s laying around. You don’t know hot; West Virginia. Oh...and no beans.
Chili Ping
Well, yes. I do know how to make good chili.
I spent 4 years perfecting a chili that everyone loved, and I crossed out, appended and rewrote parts by taste, every batch I made. I had one copy of the recipe, and I lost it in a move. I haven't been able to bring myself to start over yet. I can throw together a batch of chili that everyone likes, but that one recipe was awesome. I wish my memory for stuff like that was better.
My father-in-law, up in Jersey, thinks chili is a soup made out of chunks of bell pepper, kidney beans, meat and chili powder. But the biggest chili insult of all, came when I moved here to Kentucky. They put spaghetti in their chili. I went to a school fund-raiser supper for my son, and ordered a bowl of chili. It had spaghetti in it. I said, "What the hell is this?" They didn't know what I was talking about. I explained that chili didn't have noodles in it. They informed me that around here, a lot of people make it like that. I then informed them that they would likely be run out of Texas for putting beans in it, and probably shot for using spaghetti.
If ya like it a bit on the warm side... (uses pork also. Double the beef, cut the pork, if u r a purist)
Orvil Newton’s Renegade Chili
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. I’m 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 Tom’s 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
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