Chili was just an excuse to use meat that was going rancid, the chili peppers hid the taste
Chili was a way of making rancid meat palatable.
It might also be related to how Aztecs cooked up their human sacrifices - stewed with peppers and tomatoes.
I use 5-7 types of chilis in mine, only 2 are for heat, the rest are for flavor, I use cubed chuck, ground chuck and real fresh made pork chorizo.
NO BEANS!!
Chili today, Hot Tamale!....................
I have been looking for some good chili that can be bought retail. There are scores of different brands, but most of those I’ve tried are way too salty, so salty, that I can’t finish the can. A few have had a more agreeable flavor, but most of those are too soupy, too runny.
Any suggestions?
I’m thinking I will probably just have to make my own.
Conduct another ‘experiment’ in my own kitchen.
A Chili thread.
WE cannot have a Chili thread without this classic joke.
We just can’t....
Notes from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:
Recently I was honoured to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge’s table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted.
Here are the scorecards from the event:
CHILI # 1: MIKE’S MANIC MONSTER CHILI
JUDGE ONE: A little to heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavour. Very mild.
FRANK: Holy Shit, what the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that’s the worst one. Those Texans are crazy.
CHILI # 2: ARTHUR’S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavour. Needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I’m not sure what I am supposed to taste besides pain. I had to wave of two people who wanted to give me the Heimlich manoeuvre. They had to walkie-talkie in three extra beers when they saw the look on my face.
CHILI # 3: FRED’S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili. A bit salty. Good use of red peppers.
FRANK: Call the EPA, I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting shit-faced.
CHILI # 4: BUBBA’S BLACK MAGIC
JUDGE ONE: Black Bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; that 300 lb bitch is starting to look HOT, just like this nuclear-waste I’m eating.
CHILI # 5: LINDA’S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, and I can no linger focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really pisses me off that the other judges asked me to stop screaming. Freakin’ Rednecks! ! !
CHILI # 6: VERA’S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic.
FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!
CHILI # 7: SUSAN’S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3.
FRANK: You could puta #)$^@#*&! Grenade in my mouth, pull the #)$^@#*&! pin, and I wouldn’t feel a d@&$ thing. I’ve lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my X*$(@#^&$ mouth. My pants are full of lava-like shit, to match my X*$(@#^&$ shirt. At least the during the autopsy they’ll know what killed me. I’ve decided to stop breathing, it’s too painful. I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the four inch hole in my stomach.
CHILI # 8: HELEN’S MOUNT SAINT CHILI
JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence.
JUDGE TWO: This final entry isa good balanced chili, neither mild now hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he’s going to make it. Poor Yank.
FRANK: - - - - - Mama?- - - (Editor’s Note: Judge # 3 was unable to report).
Yeah, I like chili as much as anyone else but “comfort food” is now how I would characterize it. Between the spices and the beans (if added), it tends to be anything but “comfort”.
So I guess tomorrow is National Flatulence Day?
Texas chili was brought over from the old country by German immigrants as Goulash Soup. A broth of red meat, and vegetables seasoned with paprika and other spices!
Bloemer’s Chili block, original. Is my special seasoning❤❤❤❤❤
My family traditional chili requirement.
Add one or two Bloemer’s Chili Blocks in your pot with browned beef, onions, garlic, tomato sauce, kidney beans, beer (and water), chili powder, then some noodles added in bowls before serving and you are in chili heaven❣
Any additional extras like Chili peppers, green peppers, or tomatoes are nice perks.
In my chili cooking days if I learned one thing it was that it is nigh on impossible to cook a “little” chili.
Leftovers are great though.
Texas chili was brought over from the old country by German immigrants as Goulash Soup. A broth of red meat, and vegetables seasoned with paprika and other spices!
Nothing in a can matches home cooked.
I got my recipe by trying out some mixes. Carrol Shelby chili at the time, had everything in individual packets, came out good so I measured everything and only made minor adjustments.
No beans, no hot pepper. If you want it hot, add pepper (cayenne is best, or habanero or tabasco) after it’s in your bowl. I grow habanero and tabasco, or did, habanero dried and powdered in a blender is my go to hot stuff. Soil finally depleted, giving it a couple years to rest.
CHILI
1 lb chili meat (stew meat, coarse ground hamburger, chopped chuck)(no pork, always beef)
1 lg can crushed tomatoes (28 oz)
3 small cans tomato sauce
1 can tomato paste optional, helps thicken it. I do use it.
1 onion, chopped #
1-3 cloves garlic #
3-4 TBSP chili powder
1 1/2 tsp paprika
1/2 tsp oregano
1/4 tsp comino
1 TBSP masa flour can also be used to thicken it, when almost done, if too thin.
cayenne/habanero/tabasco to taste*
Brown meat in skillet, drain well. (draining avoids greasy chili)
Mix all other ingredients, reserving 1 TBSP chili powder for later, if needed. Cook at high setting in crock pot until it reaches full heat, about 1 hour, reduce to low and simmer at least 2 hours, stir now and then. I find about 4 hours total usually works well.
I cook it till the meat starts to fall apart.
* I always make chili without hot pepper, so those who don’t want it don’t run screaming for the ice cream.
# Garlic and onion can be cooked briefly until clear while browning meat, I don’t bother. The more garlic the better.
To drain meat, I set the skillet on the side of a stove burner grate and pull the meat to the high side. Let it sit while I mix and start everything else. Liquid drains to the low side of the pan. Grease free chili.
Taste test every stirring after 1st hour. Do not add more chili powder until at least 1st hour, let everything cook in first.
I serve with crackers or fritos on the side, and a slab or two (or three) of sharp cheddar on top. Milk or beer, both work, add beans if you wish, I think they ruin good chili.
Some sour cream on top may work well too, especially homemade...
For that -
1 cup heavy (whipping) cream
add 1 1/2 TBSP buttermilk.
Mix in clean jar or sour cream tub. (emphasis on the CLEAN part)
Stir, cover with cheesecloth, let sit 24 hours at room temp. Should be thick and creamy, if not add 1 TBSP buttermilk and check after 12 hours. Keeps in fridge for about a week.
Called creme fraiche, not as stiff and sour as commercially made sour cream, and will not curdle if cooked. This is what you get in mexican restaurants on enchiladas with sour cream. A bit more expensive, I think it’s worth it, all I’ve used in 6 months. Hard to beat on fajitas.
I’ve made a “Copycat Hormel Chili” home-made. It’s pretty good. But when it comes to canned chili, my go-to is always Nalley’s.