Making Chili -
Yes I know this topic is as toxic as 9mm vs .45, Glock vs. 1911.
I am a troublemaker like that.
:shock: Like Warbirds posting Glock models.
1 1/2 lbs. Browned ground Chuck.
1 large can dark red kidney beans.
Handfull of dried Pinto beans. (Yes, Beans - Heathens.)
1 can med./Hot Rotelle diced tomatoes with green peppers.
1 can regular diced tomatoes.
2 large rough diced Onions. (One sauteed with the ground chuck, the other raw, added in.)
A large handfull of garden grown hot peppers, fine diced. (Rather Hot mix.) [Thai, Cayenne, etc.]
Another large handfull of fine diced pickled Jalepeno's.
A generous amount of pickled pepper juice. (From both Jars.)
A couple tablespoons of Gunnut505's chili powder.
A few shots of Siriracha hot sauce.
Salt/pepper.
About 1/4 cup Red Quinoa.
Sure I am forgetting something here.
Would have added a large rough diced green Bell pepper. (f I had remembered to pick one up.) :?
Crock pot on High until rolling boil. Low, (still boiling until this evening.) Low (simmering until daylight tomorrow.)
It was around 15? last night. High of 26? today. Dusting of snow on the ground. Perfect Chili day.
I am a troublemaker like that.
:shock: Like Warbirds posting Glock models. 1 1/2 lbs. Browned ground Chuck.
1 large can dark red kidney beans.
Handfull of dried Pinto beans. (Yes, Beans - Heathens.)
1 can med./Hot Rotelle diced tomatoes with green peppers.
1 can regular diced tomatoes.
2 large rough diced Onions. (One sauteed with the ground chuck, the other raw, added in.)
A large handfull of garden grown hot peppers, fine diced. (Rather Hot mix.) [Thai, Cayenne, etc.]
Another large handfull of fine diced pickled Jalepeno's.
A generous amount of pickled pepper juice. (From both Jars.)
A couple tablespoons of Gunnut505's chili powder.
A few shots of Siriracha hot sauce.
Salt/pepper.
About 1/4 cup Red Quinoa.
Sure I am forgetting something here.
Would have added a large rough diced green Bell pepper. (f I had remembered to pick one up.) :?
Crock pot on High until rolling boil. Low, (still boiling until this evening.) Low (simmering until daylight tomorrow.)
It was around 15? last night. High of 26? today. Dusting of snow on the ground. Perfect Chili day.
0
-
Variant is deer burger.. either way shake some ghost pepper on top to turn up the heat. 0 -
select-fire wrote:Variant is deer burger.. either way shake some ghost pepper on top to turn up the heat.
Believe me Brother. This Sheeit is rather Hot, in its end form. I have toned it down over the years.0 -
Sounds great, Ken. I have to tell my wife, use chillis in chilli, not jalape?o or cayenne, etc.
If I want to spice it up, add chiltipen powder.0 -
Variant is possum side and then brother you got something !! 0 -
GreatGuns wrote:If you need to warm things up a bit, you could always give it a quick shot of this.
Jim
You are always So helpfull.
I gave it a few shots of Siriracha, and Tabasco. (On top of the diced hot peppers.) It will still clear your sinuses.0 -
Grasshopper wrote:Variant is possum side and then brother you got something !!
I had Possum Shanks, on the grill last night. (Roadkill, but not too badly mangled.) The Mango Chutney sauce I used, was the Bomb. Everyone was surprised to hear they were eating Possum.0 -
My pantry doesn't have a great array of spices. It once did but the Mrs. tossed most that were several years on the shelf. I thought about going out and buying a bunch to replace them but then realized that most spices I had just sat there and made me feel good because they were there.
The few items I find most essential are the black pepper whole kernels, a can of Chili powder, ground sage, a bottle of Tabasco sauce, Franks hot sauce, and fresh refrigerated jalapeno peppers.
I have digestive problems with overly hot spicy food but on occasion I do enjoy putting up with a bit of misery for the sake of a good meal.
Anyway, when I make chili I have found that I can increase the heat elements substantially just by adding more ground black pepper along with more chili powder into my individual bowl drawn out of the big pot. My wife likes hers very mild so the batch is made mild and I play "doctor" using my limited spices.
I do sometimes add the liquid hot sauces but have found I like the taste, flavor, and heat generated from a mega dose of just ground black pepper! I found it quite amazing how hot you can get a bowl just using that stuff!!0 -
Ken, you lost me at 1 large can. Deserted me, actually. 0 -
Rocky Raab wrote:Ken, you lost me at 1 large can. Deserted me, actually.
You need a shot of that Bear Spray/Deterrent. :shock:
My Chili Rocks, canned goods or not.0 -
Put it on noodles cover with cheese and bake it= Chili Mac 0 -
KenK/84Bravo wrote:select-fire wrote:Variant is deer burger.. either way shake some ghost pepper on top to turn up the heat.
Believe me Brother. This Sheeit is rather Hot, in its end form. I have toned it down over the years.
I hear you. What ever you do ..do not ever put any ghost pepper in the chili to cook. It will be so hot no one can eat it.0 -
Sam06 wrote:Put it on noodles cover with cheese and bake it= Chili Mac
There is Something Wrong with you.
Next thing you know, you will be stating something like "Chili does not have beans." :shock: :roll:
I also apply it to my Ricci Wright purchased firearms, in order to remove his crudely applied BWBPC.0 -
It doesn't have beans in it.
Real Chili has pork and chili's either green(which I like) or Red. Go to Tumcumcari NM and have some green chili you will never call anything else chili again.
Chili Mac was a favorite in the chow hall0 -
Sam06 wrote:It doesn't have beans in it.
Real Chili has pork and chili's either green(which I like) or Red. Go to Tumcumcari NM and have some green chili you will never call anything else chili again.
Chili Mac was a favorite in the chow hall
Our Chow Hall, had Chili over Rice. (Not too bad either.)
Lived out West, (El Paso, as well as other SW Locals.)0 -
Chili on rice is good. I have had that too.
I remember when the 1st Sgt would bring out a mirmite container with chili-mac on a cold wet day out in South Ranier Training area......Man that was the stuff!0 -
GreatGuns wrote:Don't shoot the messenger, but I've competed for almost 20 years in cook-offs for chili and BBQ (and have the trophies and articles to prove it). "Chili" is made from meat and peppers. Yours is technically "chili con carne y frijoles." Just keeping things "legit."
Jim
Is it the "Bear Deterrent," that makes it "legit?" :roll:
My Non-"legit," Chili sure is making the house smell pretty Legit.0 -
Once, I mentioned that the "chili" we were eating in the field wasn't hot enough, one wag tossed in about half a can of cayenne pepper in what he thought was a joke. I ate a couple of spoonfuls, looked him in the eye and said, "It's getting there." He about crapped. Then, he dug out a can of bear spray and gave my bowl a long squirt. The fumes cleared the room, but I dug in. After a bit I carried the bowl outside where they were all standing, took another big spoonful and said, "Now we're talking."
They NEVER joked about me and hot foods again.
(It was at that point on the edge of being inedible even for me. Hot for sure, but that damn bear spray tasted like kerosene.)0 -
GreatGuns wrote:I bet it smells wonderful and will be wonderful Ken. Just joshing ya.
Jim
I know Brother.
Joshing you back.
We're good.0 -
GreatGuns wrote:Well I hope so! You're one of the few, the proud, the able and reliable. Just sayin.
Jim
Thank you Sir.
Feel the same about you Jim.
Otherwise, I'd mail my dog (Buddy) to come see you - COD. :shock:
He likes new "Chew Toys."0 -
If it has beans it isn't Chili. 0 -
Saut? the onions and a couple of minced garlic cloves in 1/2 tbs extra virgin olive oil, add to the drained/browned beef, toss in some drained/rinsed kidney and pinto beans, 16 Oz tomato sauce, the aforementioned diced tomatoes, 2 tbs chili powder, 1/2 tbs oregano, 1/2 tsp each of cumin and garlic powder, 1 tbs Worcestershire sauce, the mentioned Siracha and pepper juices to taste, 1-2 cups frozen corn, 16 oz chunky salsa-heat range your preference...combine, let everything ?shake hands? overnight to blend flavors, then lie and slow for 6 hrs or so in the crock pot. Yep, we?re gettin there! 0 -
Mr. Perfect wrote:If it has beans it isn't Chili.
Where have you bean?
I was expecting you long before now.
Chili, without beans is Hot dog topping.0 -
ChrisStreett wrote:Saut? the onions and a couple of minced garlic cloves in 1/2 tbs extra virgin olive oil, add to the drained/browned beef, toss in some drained/rinsed kidney and pinto beans, 16 Oz tomato sauce, the aforementioned diced tomatoes, 2 tbs chili powder, 1/2 tbs oregano, 1/2 tsp each of cumin and garlic powder, 1 tbs Worcestershire sauce, the mentioned Siracha and pepper juices to taste, 1-2 cups frozen corn, 16 oz chunky salsa-heat range your preference...combine, let everything ?shake hands? overnight to blend flavors, then lie and slow for 6 hrs or so in the crock pot. Yep, we?re gettin there!
Chris, I was going to throw in - What if I add some corn niblets to the mix, just to mess with the "Purists."
You beat me to it.
What do you mean, "Lie?"
WTH, are from the Baltimore area or something? :shock: 8-) 0 -
GreatGuns wrote:Okra, put Okra in it Ken. That'll teach everyone here that you just can't mess up real chili!!
Jim
Don't tempt me Jim. I have been known to do strange things to food.
(As an aside,) I do not currently have any Okra.
I do however, have plenty of Corn niblets. :shock: :roll:0 -
Ah yes, the old "corn as digestion timer" trick, eh? See it on the plate and then see it in the bowl. 0 -
Looks like a good recipe. The quinoa is an interesting ingredient. I have been using the instant pot to make my chili recently.
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 cup diced peppers (red, yellow, green or mixed)
3 garlic cloves, minced
1 - 2 tablespoons chili powder (depends on your preference and your chili powder?s spiciness)
2 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon chipotle chili pepper powder
? cup brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 pounds ground chuck (chili grind if available). Substitute ground pork for ? of the ground chuck for added flavor or substitute ground chicken or turkey if you prefer.
? cup chicken stock
1 16 oz can red kidney beans, drained & rinsed
1 16 oz can pinto beans with mild chili sauce
1 4 oz can mild green chilis (fire roasted if available)
1 16 oz can tomato sauce
1 14 oz can crushed or chopped tomatoes (fire roasted if available)0 -
Rocky Raab wrote:Ah yes, the old "corn as digestion timer" trick, eh? See it on the plate and then see it in the bowl.
You are obviously not chewing it thoroughly enough. :shock: :?
I personally refer to it as "Super Colon Blow." Ala' the infamous Saturday Night Live skit.0 -
Grasshopper wrote:Variant is possum side and then brother you got something !!
Read that before.
Just came across it again. LMFAO.
Too funny. (and predictable.)0 -
Ah, I?m no purist Ken, just trying to learn as I go along and make something that tastes good. Lots of good ideas here...possum shanks aside that is.
I have to adjust the heat factor down a tad when I?m cooking for my 90 year old dad.0 -
This response is sadder than your cooking.KenK/84Bravo wrote:Mr. Perfect wrote:If it has beans it isn't Chili.
Where have you bean?
I was expecting you long before now.
Chili, without beans is Hot dog topping.
0
Please sign in to leave a comment.
Comments
57 comments