Chili

every time I make chili its a different receipe or just on the fly. I know theres a million on the web. anybody have a favorite one they like use?

 

if you drink seven or eight beers while you're making it, and continue consuming beer while you eat it, it really doesn't matter what fucking recipe you choose.


got it, chump?

 

that what "on the fly " means. I guess you yankees can't make chili

 

Anyone can make chili. Not everyone has the balls to drink beer while they're making it.

 

beans, meat, onions, hot peppers, beer, chili powder, garlic, salt, pepper

 

Sometimes I make it with turkey. Sometimes I've made it with lower-grade steak. Sometimes I throw in bacon with the onion and garlic. Made chili while brewing last weekend.

 

mashed up pinto or kidney beans, lean hamburger, chili powder, onion & garlic powders, tomato paste, just a tad of ketchup, salt

[Beans beans good for your heart, the more you eat the more you fart.]

 

Venison Chili

1 TBS Vegetable oil
2 LB Venison cubed
2 med/large onions chopped
2 jalapenos minced
2 bell peppers chopped
4 cloves garlic minced
4 cups chopped fresh tomatoes
1/3 cup chili powder (or more to suit taste)
1 tsp. Cumin
2 large cans kidney beans
Several dashes of tobasco sauce
Salt and pepper to taste

Heat oil in large heavy saucepan. Brown meat (you can use lean beef or chopped beef if you want but it’s better with venison) with peppers and onions. Add tomatoes and seasonings, bring to a boil. Reduce heat, stir in beans and tobasco, cover and simmer at least one hour. Add more seasonings to taste ( a little cayenne pepper I like to add ) . The longer it cooks the better it is.

 

bump.

how does everyone make theirs?


Last time, I used a pound of ground pork and chorizo together, enjoyable, but the chorizo came out too tough.



also made a white chili with leftover turkey, GN beans, chipotle peppers, can of beer, and tomato.

 

Larry raved about this recipe last month:


Chef Ricko’s SoBe Chili
South Beach, Cuban-Spanish Style
Served at Salter>Mitchell’s 2010 Annual Chili Cook-Off with “Ricko’s Mojitos” & Galletas Cubanas (Cuban Crackers)
Winner of Judges’ Award & People's Charity Chili Choice Award
Benefiting the American Lyme Disease Foundation

Ingredients:
2 lbs Mexican chorizo (Texicano)
1 lb Portuguese chourico (Gaspar’s)
1 lb American chorizo (Publix)
1 pkg (5.5 oz) Spanish chorizo (Quijote)
3-4 tbs olive oil (extra virgin)
2 cups Vidalia (or sweet) onion, chopped
1 cup red onion, chopped
2 cubanelle peppers, chopped
1 poblano pepper, chopped
½ red bell pepper, chopped
5-6 cloves garlic, chopped
1-28 oz can crushed tomatoes
1-15 oz cans diced fire-roasted tomatoes
1-4 oz can fire-roasted diced chiles
1-8 oz can tomato sauce
2 cups beef broth
1½ cups Rioja wine (Spanish red)
2-15 oz cans black beans
1-15 oz can garbanzo beans
1-15 oz can red beans
3 chipotle peppers in Adobo sauce (chopped, with 1 tbs sauce)
8 tbs Goya Recaito sauce (or Goya Sofrito sauce)
½ cup ketchup
2 tbs ground cumin
4 tbs chili powder
1 tbs fajita seasoning
1 tbs Adobo seasoning
1 tsp ground black pepper
2 squares semi-sweet baking chocolate, cut into quarters
¼ cup light brown sugar
1 bunch cilantro (separate leaves from stems), chopped

Preparation:
Saute the chorizo sausages separately until done, drain (place meat on plates covered with paper towels to absorb grease) and set aside. Place olive oil in large Dutch oven pot, heat on medium-high. Place chopped onions and peppers in pot and sauté 10 minutes. Add chopped garlic and stir while sautéing 2 more minutes. Reduce heat to medium and add tomatoes, chiles, tomato sauce, beef broth and wine; stir to combine. Add all meat, stir to combine. Add beans, chipotle in adobo, Recaito, ketchup and seasonings, stir to combine. Add chocolate and brown sugar, stir to combine (and chocolate melts). Adjust seasonings to taste. Ladle into crock pot, set heat on low and simmer for 7 hours. (NOTE: You can skip the crock pot and just simmer it in the Dutch oven for an hour – stirring frequently – and it will be great, but the slow-cooking crock pot will add incredible depth and complexity to the flavors and give a smoother texture.) When finished, turn off heat and add chopped cilantro. Serve plain or with chopped onions, shredded Mexican-blend cheese, sour cream and/or chopped avocados, with Galletas (Cuban Crackers) and mojitos or beer.