quote:

Originally posted by Thenie Meanie:
I am having a great time trying all of the suggestions!

The easiest, fastest way to make Texas style chili is to buy a pack of Wick Fowler's 2-Alarm chili mix and follow the directions that come with it. It was a winning recepie at one of the original Chilimpiads in Terilingua. It's pretty much a snap even for non-cooks and makes an authentic chili. Since you live in Texas it should be on the shelf at any grocery store. I've found it in at least four states so far.

Forget the 1-Alarm or No-Alarm boxes because each ingredient comes in it's own packet and you can use as little or as much of the cayenne pepper as desired.

After you've made it once according to the directions and understand the base flavor, you can take off in any direction your imagination desires but I've found it hard to beat the original. The only thing I do that becomes a little labor intensive is dice a good 2 pound chuck roast instead of using ground meat. I render all the trimmed fat and remove the solids, then brown the diced beef in the suet to keep the flavor right. Any red meat or combination works. If you have to use oil due a lack of fat from your meat, try some lard before you go to veg. oils. Chili is about meat, not canola grains or sunflower seeds!

The wife likes beans in her's so I make a batch for with a can of Ranch Style pinto beans for her and plain for me. The sauce in Ranch Style beans is a good compliment to the flavor of Wick's and they're already cooked.

Kidney beans are for Yankees and traitors to the Chili Nation.

Wick Fowler's

Another hint; if you can see black pepper specs in your chili, the sauce it WAY too thin.

SKEETER’S CHILI RECIPE*

5 pounds chunked venison or antelope (elk or moose serves even better)
¼ pound chopped or ground beef suet
3 29-ounce cans tomato sauce
3 crushed garlic cloves or equivalent garlic powder
6 Tbsp hot, red ground chili powder (more to taste)
6 (or 8) small whole red jalapeno chili peppers
½ cup brown sugar
4 large sliced onions
2 tsp oregano
1 tsp cumin powder
Salt to taste

Mix all ingredients in a large pot. Add water (or beer) to cover ingredients. Bring to a boil and then lower heat to simmer. As water cooks down, replenish it. This takes a long time to cook, so continue to simmer until the meat begins to break up and the other ingredients thicken to a gravy, which will take at least several (three to four, minimum) hours.

This recipe tends to be even better reheated and freezes well.

If you want to make your own beans, the recipe is:

1 pound pinto beans
2 quarts water
Salt to taste
1 large chopped onion or equivalent dried onion
½ cup lard (or more)

Soak beans overnight for faster cooking. Add more water to cover; salt and cook beans with onions slowly until tender. Mash with potato masher or mix in blender until a paste is formed. Add hot lard or bacon drippings, then cook until all fat is absorbed by the beans. Stir frequently to avoid sticking and scorching. Serves 6 to 8.

*Note: This came out of one of Skeeter Skelton’s columns in an old Shooting Times Magazine.

Chili is served with beans- not beans cooked in it- also good with rice- or soda crackers- ketchup/ chili sauce The Wick Fowler kit is good if you don't want to go from scratch- I leave out the Masa packet- but add addnl.- cumino - onion- garlic
http://www.luzianne.com/wick-fowler-m-121.html

Here I am, happily working through the chili phase of my life and the weather turns warm. I was asked to fire up the grill and start the BBQ. After last year, I think I better ring in and see if there is a burn ban on!

Her chili is getting better and she is letting me borrow her Zeiss scope.



SSR

Steve, I even throw in mushrooms once in awhile if I need to use some up. We have also thrown in a can or 2 of green beans when in fish camp. It actually tastes surprisingly good and is a balanced one pot meal.

Mike,

Yup, I tend to like mushrooms in chili and for most other things for that matter. I'd never thought of adding green beans but will give it a try next time around.

Thanks for the tip!

Jesus Keyrist!!! Green Beans????? Yeeeuucck.

You had better hope the Chili Gods can't get to South Africa.

Gato whatever happened to the "sweetheart" guy? LOL. I know it isnt chili at that point but actually was pretty good. you can throw in corn as well. Sacriledge! Yea! But not bad for a one pot caserole type meal that still basically tastes like chili.

Ah but isn't it the variations that make it so good!

On which subject, I assume you guys serve it with rice?

But what type of rice?

My own favourite is a good Basmati from India........ which is probably also sacrilige to you guys.

It doesn't matter to me if anyone wants to make and eat (some people will eat anything ) any style of soup, stew, or, probably more correctly, goulash that appeals to them. What does matter is the bald temerity of those misguided individuals when they dare to refer to such a mishmash as CHILI, one of the national dishes of TEXAS right along with Barbecue.

quote:

Originally posted by Gatogordo:
Jesus Keyrist!!! Green Beans????? Yeeeuucck.

You had better hope the Chili Gods can't get to South Africa.

thats blasphamy--kill em all

Gato, Next time I come out to see my family I will make the chili. you can buy the lonestar and mezcal. Or... we can do it the other way around. I guarantee real chili and no extras. How do you like yours, medium, hot, or oh my god?

Steve, Basmati is fine but I usually by rice from Louisiana or Southern Texas in 50 to 100 lb bags. Why? Because that is where a lot of my family is from and it is what I grew up on.

quote:

Sacriledge! Yea! But not bad for a one pot caserole type meal that still basically tastes like chili.

At least you recognize when you have sinned.

quote:

Gato, Next time I come out to see my family I will make the chili. you can buy the lonestar and mezcal. Or... we can do it the other way around. I guarantee real chili and no extras. How do you like yours, medium, hot, or oh my god?

Well, I'll think on that kind offer. I'm not overly fond of either lonestar or mescal, but I much prefer the former. Some vague nightmarish memories both mental and physical about eating the worm out of the bottle while sailfishing come to mind.......hint: Never try to outdrink a Mexican CREW even if you can.

Taste preference leans strongly towards "OMG" but that depends on whose God you're thinking of.....Yankee OMGs Chili barely wrinkle my nose but some Texan Chili needs chemical exposure gear on to sit down at the table with it. I like it really hot but not show off hot, if you know what I mean.

This is an old joke but I still think it's funny so......

Texas Chili Cook-off

These notes are from an
inexperienced Chili taster named Frank, who was visiting from New York.

Frank:
"Recently, I was honored to be selected as a judge at a chili
cook-off. 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 Coors Light truck, when the call came in. I was
assured by the other two judges (Native Texans) that the chili
wouldn't be all that spicy and, besides, they told me I could have free
beer during the tasting, so I accepted".
Here are the scorecards from the advent: (Frank is Judge #3)

Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy crap, what the he!! is this stuff? You
could remove dried paint from your driveway. Took me two beers to put
the flames out. I hope that's the worst one. These
Texans are crazy.

Chili # 2 Austin's Afterburner Chili...
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm
supposed to taste besides pain. I had to wave off two people who wanted to
give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.

Chili # 3 Ronny's Famous Burn Down the Barn Chili...
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now.
Get me more beer before I ignite. Barmaid pounded me on the back, now
my backbone is in the front part of my chest. I'm getting crap- faced
from all of the beer...

Chili # 4 Dave's Black Magic...
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili..
Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was
standing behind me with fresh refills. That 300-lb woman is starting
to look HOT...just like this nuclear waste I'm eating! Is chili an
aphrodisiac?


Chili # 5 Lisa's Legal Lip Remover...
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground,
adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead
and I can no longer focus my eyes. I think I broke wind-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 on it from the pitcher. I wonder if
I'm burning my lips off. It really pisses me off that the other judges
asked me to stop screaming. Screw those rednecks.

Chili # 6 Pam's Very Vegetarian Variety...
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and
peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic.
Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous
sulphuric flames. I greased my shorts when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except Sally and
that
damn golden retriever. Can't feel my lips anymore. I need to wipe my butt
with a snow cone. Oh no, the damn dog ate some of that stuff.

Chili # 7 Carla's Screaming Sensation Chili...
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. **I should take note that I am
worried about Judge # 3. He appears to be in a bit of distress as
he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost 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 mouth. My pants are full of a smoldering substance
that matches the color of my shirt and my belly button is sticking out
so far it looks like it's trying to escape. At least during the autopsy,
they'll know what killed me. I've decided to stop breathing-it's too
painful.
Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck
it in through the 4-inch hole in my stomach. Oh great!! Now the dog is
doing butt-scoots across the grass he's in so much pain.

Chili # 8 Karen's Toenail Curling Chili...
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge #3 farted,
passed out, fell over and pulled the chili pot down
on top of himself. Not sure if he's going to make it. Poor fella,
wonder how he'd have reacted to really hot chili?
Would someone use the fire extinguisher on the dog?

quote:

This is an old joke but I still think it's funny so......

Texas Chili Cook-off

Yeah, that circulated for a short while several years back. No matter because I love it and have read it a number of times. In literature, I was always a big fan of James Thurber. That sounds like something he might have come up with.

I tried to make chili with about half chorizo/half ground beef recently. I got indigestion so bad I was literally sick! I'm not a chorizo fan now. (I wish I could have used Portuguese sausage, but it's getting hard for me to find the mix.) OTOH, I really enjoy adding one part regular bulk sausage with 2 parts ground beef as the meat base. My liquid of choice, believe it or not, is V8 juice plus a small jar of Pace picante sauce. But also beer is a must!
I would post the whole recipe, but I'm too lazy right now. It's a little complex but the flavors blend well.

Gato, You dont have to worry about any damn worm! That is for touristas and poor college kids on spring break. Sorry but I dont drink cheap tequila or mezcal. I cant imagine a real Texican drinking the El Toro crap but there is no accounting for taste. I just dont want to hear any more about the chili after that. I am not a big fan of lone star either but will use it as a chaser when doing shots. How about we change to Dos Equis Amber or Negro Modelo or Especiale? As for the chili we can start with some ancho and mulato pepper. Add a little serrano, chipotle with or without adobo, and lastly some habenero for a little heat. Typically I add 1 or 2 bottles of the beer to the chili as well as to me.

Has anyone tried a splash of red wine in chili?

quote:

Has anyone tried a splash of red wine in chili?

I haven't, but it somehow makes me think of that French dish with beef and burgundy. I don't see why it wouldn't be good.

Chili! That is what I'm calling it. It began as a "Discada" well over a year ago, laid in the freezer since then, only to be resurrected a few nights ago. The Discada was:

MEATS
Beef (ground) 4 lbs
Ribeye (grilled & cubed) 2 lbs
Pork Tenderloin (cubed) 2 lbs
Smoked Ham (sliced) 2 lbs
Bacon (chopped) 1 lb
Chorizo (ground) 1 lb
Wild Hog Sausage (cubed) 3 lbs


VEGETABLES
Serranos (diced) 3
Jalapeños (diced) 5
Bell Pepper (green) 2 (diced / chopped)
Bell Pepper (orange) 2 (diced / chopped)
Bell Pepper (yellow) 2 (diced / chopped)
Bell Pepper (red) 2 (diced / chopped)
Onions (white) 3 (chopped)
Tomatoes (diced & seeded) 6

SEASONING
Cilantro 1 cup
Beer 2 bottles
Limes (quartered) 10

Salt & Pepper as needed
Thyme & Cumin as needed
Oregano & Garlic as needed
Vegetable Oil 1 bottle
Lard as needed

I had about a kilo left. I added a 1/2 cup of Chipotle with Adobo, 1/4 cup of Sweet Baby Ray's (Sweet & Spicy) and 1/4 cup of Ketchup ......... mixed it, stuck it in the microwave, and ate it. It was a little spicy from the chipotle/adobo & chorizo, but very tasty. I make no apologies. I eat what I find in the freezer. Nothing goes to waste. My wife is often appalled.

I know it is sacrilege here in the south but I like beans in my chili. I use an lb. of H.B. or ground venison, a can of red beans, a can of pintos, a can of corn, a LG. can of Ro-Tel tomatoes, mucho chili powder, garlic powder, paprika, cumin powder, one diced onion + bell pepper. It's quick+ goes well with cornbread.

I'm with the heathens...I'm a bean man.

quote:

2

Norman, Norman, Norman,

Beans on the side, not cooked with the chili.

Only exception I made, I tried a "white chili" using navy beans, poblanos and fish as the meat. It was pretty good, but it wasn't chili.

Well, I did admit it was sacrilege.

Beans belong in chili.

quote:

Originally posted by Aspen Hill Adventures:
Beans belong in chili.

Always!!!

I can't think of the song that goes,
Beans Beans the Magical Fruit (and come on help me out)

quote:

Originally posted by NormanConquest:
I know it is sacrilege here in the south but I like beans in my chili. I use an lb. of H.B. or ground venison, a can of red beans, a can of pintos, a can of corn, a LG. can of Ro-Tel tomatoes, mucho chili powder, garlic powder, paprika, cumin powder, one diced onion + bell pepper. It's quick+ goes well with cornbread.

Perfect!

nvmichael, that one has been around a while. I remember my grandmother saying it,
"Beans, beans the magical fruit,
makes your pants go rooty toot toot,
The more you toot, the better you feel,
So let's eat beans with every meal."

So I'm laughing this am

Thanks NC

Always glad to spread some joy!