your best kickass chili recipe

[gnatty8]

If you guys are planning on using any public toilets, and want to retain your gentility and civility, you'd better not forget to pack your plunger. Tadeusz is watching..

 

[Milhouse]

Originally Posted by gnatty8

If you guys are planning on using any public toilets, and want to retain your gentility and civility, you'd better not forget to pack your plunger. Tadeusz is watching..

If I truly wanted to be stylish, I wouldn't eat things like chile con carne, etc due to the necessity of a plunger the next day.

Or air freshener.

Or something to drown out the sounds coming from the bathroom.

 

[Full Canvas]

_

Be careful; this stuff ain't fer women or sissies!

http://www.styleforum.net/showpost.p...60&postcount=2

___

 

[globetrotter]

ok, this isn't hot chili, this is "princess chili" - what I make for my daughters

1 pound each

ground turkey leg
ground turkey breast
ground bison
stew beef
onions
zuccini
squash
red peppers
green peppers
yellow pepper
orange peppers
carrots
celery


5 pounds
fresh tomotos

8 16 ounce cans of pinto beans

2 tablespoons each ground habanaro chile, sweet hungarian chili, cinimon, cumen salt


brown meat with onions, add all of the vegetables (except beans), chopped into small pieces, cook for about an hour, add beans and spices. cook for another hour or so. feeds my kids for a month.

 

[Milhouse]

Really? It isn't hot, even with habanero chiles in it?

I won't even mess with habaneros. They scare me. I've had many of the "weaker" chiles and been sorry, I don't even want to attempt to try the hottest chile on the planet.

 

[globetrotter]

Originally Posted by Milhouse

Really? It isn't hot, even with habanero chiles in it?

I won't even mess with habaneros. They scare me. I've had many of the "weaker" chiles and been sorry, I don't even want to attempt to try the hottest chile on the planet.

yeah - this is about 5 liters of chile, it gets flavor, but not too much heat. It really is a chile for 2 year old girls.

 

[ramona.cc]

add a lil da bomb hot sauce

 

[Mauro]

I will take it to the grave sorry!

 

[Johnny_5]

No need Mauro. I saw it on the shelf at my supermarket.


slag.

 

[FrankDrebben]

Originally Posted by saint

Get an assortment of dried peppers (anchos, anaheims, pequin, etc), brown them in a skillet over medium heat, soak them, remove stems and some of the seeds, puree them with some of the soaking water, use that as your flavor base. Use chipotles sparingly, or not at all, they overwhelm the flavor of the other chiles. Use Mexican oregano, its not the same as regular oregano. If you use tomatoes, buy Rotel brand. If you use canned beans, use the jalapeno Ranch Style brand beans, but drain and rinse them as their sauce will dominate the flavor of your chili, add them just long enough before serving to heat them up. Agree with comment above, add a small amount of unsweetened cocoa powder about an hour before the chili is finished, you can also use brown sugar in a pinch. Add about a tbsp of fresh lime juice 1/2 hour before serving, it cuts any greasiness and brightens the flavor of the chiles you used. Top with raw red onions and sharp cheddar cheese, to eat it the old school Texas way, serve it with saltines, not tortilla chips.

I compete in several chili cookoffs each year and have a few tips. First, the winning recipes of the world champion each year are posted on the webiste of the body that oversees the competitions, the International Chili Society http://www.chilicookoff.com/Recipe/R...usID=4&Champ=1.

Also, I quoted the response above because I am a big believer in using whole dried chilis, reconstituting them by boiling and then pureeing them into a chil paste which is the base for the rest of the sauce.

A lot of competitors use a little breakfast sausage for fat/flavor.

Trial and error.