How do you like your chili?

[Kirk482002]

I'm making a big pot of chili today. I've got about 12 different recipies for different styles. Some are soupy and some are thick like a paste. Some call for ground beef and some call for beef stewing cubes. I even have one for chicken chili.
I like mine thick and hot enough to make my eyes water.

How about you?

 

[Guest]

Thick, chunky, meaty, rich flavored, HOT.

 

[Op_Cit]

call me an old fashioned stick in the mud, but...

Definitely without bananas.

 

[Guest]

call me an old fashioned stick in the mud, but...

Definitely without bananas.

I'd agree with that.

And no chocolate or cinnamon either. Freakin' Cincinnatti idiots.

 

[TxRad]

How Do I Like My Chili?

In a Bowl with crackers....

I'm from Texas that should answer the question....

 

[Kirk482002]

I'd agree with that.

And no chocolate or cinnamon either. Freakin' Cincinnatti idiots.

You're kidding...

I hope.

That's like some places that put peas and carrots in spaghetti sauce. If I want vegetables, I'll order them.

 

[mlady_france]

I'd agree with that.

And no chocolate or cinnamon either. Freakin' Cincinnatti idiots.

Hey! Don't knock it until you've tried my chilly. So hot it makes you cry, but with a sweet after taste. Thick and rich.

Seriously, for my chilly I only use fresh peppers, except for one dried habenaro. Rost them slightly in a low heat over, then chop fine. And I always use ground beef, and a little ground turkey or chicken. If you brown the meat with an onion it adds directly the the meat's flavor. Ofcourse my recipie takes 6 hours to make, so I don't make it that often.

 

[Guest]

You're kidding...

I hope.

That's like some places that put peas and carrots in spaghetti sauce. If I want vegetables, I'll order them.

Unfortunately, it's true. Cincinatti chili has chocolate and cinnamon in it. There is also a chain of restaraunts called Skyline Chili that are famous for their Cincinatti style chili. Personally I find the idea disgusting and won't set foot in those places.

 

[R. Richard]

Thick, chunky, meaty, rich flavored, HOT.

Yeah! But you forgot washed down with Dos Equis!

 

[Halo_n_horns]

We have a family recipe for a traditional chili that's been experimented with and improved upon considerably over the years. Real chili has NO BEANS!!! That's an American ingredient that was used as a cheap source of protien during cattle drives.

Making chili "hot" isn't half of what real chili is supposed to be. Any monkey can make chili caustic enough to digest your innards before your innards digest the chili. If each and every bite doesn't give you a different combination of flavors and heat, then you've only got a portion of the recipe.

Our chili has several Spanish and Mexican herbs and spices, I use cubed beef while my father uses ground pork, the recipe from scratch costs around $75, it can be made thick or thin and anywhere in between just as a good chili should.

With some tortillas that are lightly toasted on a skillet, and then buttered and folded, and some Tillamook Extra Sharp, Black Label Cheddar Cheese on top of the chili, one stands little or no chance of going hungry with a batch of this stuff around, and that's just the beginning of how many fresh foods go into the final presentation. I've rarely met anyone who was able to finish a full presentation of this stuff.

Damn! Now I'm hungry.

 

[English Lady]

I make my chilli with minced beef for the hubby,but i tend to have a vegetarian version myself that has chunks of swede and carrot in it,peppers, mushrooms, sweetcorn and sometimes peas as well as kidney beans. I make itwarm..not hot *L* with a touch of chilli powder but mostly paprika...and add herbs as i feel inclined *L* It's really cheap and filling, when I make chilli I always have left overs to freeze up for another day

 

[jfinn]

I like mine thick and hot enough to make my eyes water.
How about you?

That's how I like mine too.

But as for chili, I like it on a red hot with mustard, onions and a thin strip of dill pickle tucked into the bun.

Jayne

 

[cloudy]

My personal favorite is white chili..........damn, now I'm hungry too.

 

[BlackShanglan]

The SO and I make chili with ground beef, red and green peppers, onions, tomatoes, and beans. Yes, very "not real chili." As it happens, I like it rather better than "real" chili. Plenty of spices in there - garlic, cumin, chipotle pepper, cayenne, black pepper, chili powder, bit of cilantro if it's handy. Dranoel, it's interesting that you mention chocolate. It's not quite the heresy it sounds. Mexican cooking does sometimes use plain (unsweetened) chocolate in meat dishes; it's a traditional ingrediant in turkey mole. I've made chili with and without it. When it's right, it's just a touch of it that adds a little depth and roundness to the flavor. That said, I usually don't use it; there are other ways to get that taste.

Oh yes, and I heartily second Halo's comments on the cheese. I love a good sharp cheddar on it.

 

[Halo_n_horns]

The SO and I make chili with ground beef, red and green peppers, onions, tomatoes, and beans. Yes, very "not real chili." As it happens, I like it rather better than "real" chili. Plenty of spices in there - garlic, cumin, chipotle pepper, cayenne, black pepper, chili powder, bit of cilantro if it's handy. Dranoel, it's interesting that you mention chocolate. It's not quite the heresy it sounds. Mexican cooking does sometimes use plain (unsweetened) chocolate in meat dishes; it's a traditional ingrediant in turkey mole. I've made chili with and without it. When it's right, it's just a touch of it that adds a little depth and roundness to the flavor. That said, I usually don't use it; there are other ways to get that taste.

Oh yes, and I heartily second Halo's comments on the cheese. I love a good sharp cheddar on it.

I found that a really good dark lager will also give the chili a well-rounded flavor. It doesn't detract from the heat or the other spices, but it helps out how they taste when it all hits your mouth. Could just be me, though.

 

[BlackShanglan]

I found that a really good dark lager will also give the chili a well-rounded flavor. It doesn't detract from the heat or the other spices, but it helps out how they taste when it all hits your mouth. Could just be me, though.

Mmm excellent idea. I often cook beef with Guinness - just never thought to do it in a chili. That might be on the cards for the batch.

 

[Halo_n_horns]

Mmm excellent idea. I often cook beef with Guinness - just never thought to do it in a chili. That might be on the cards for the batch.

I haven't tried Guinness. It seems a bit bitter to my taste buds. Spaten Optimator out of Munich has worked really well for me, but I'm sure it also depends on what else you put in the chili ... like beans .

 

[silverwhisper]

i'm a big fan of non-texas chili: i like beans in it. i also love cumin in my chili.

when i make chili, i use ground beef, although i've been considering using sausage as well. i used to use bell peppers as well, diced and cooked long enough that they dissolve.

ed

 

[R. Richard]

Just for puposes of clarification. Chili is NOT a Mexican dish. It was invented in Texas as a way to use the tougher cuts of beef. It then spread through the areas on both sides of the border.

 

[Guest]

My secrets to great chili:

• Tomato paste, not sauce. Use about a pint of it.
• Ground beef, pulled beef, and pork sausage.
• Use Black Strap Molasses to take the bite out of the tomato paste. Not sugar
• Instead of adding water, fix a pot of strong coffee and add that. (Richer flavor)
• Red, yellow, orange, and green bell peppers
• One white and one red onion. (mince and add to your beef when you brown it)
• Red Beans and Black Beans (both in small amounts)
• Skip the chili powder. Use generous amounts of cumin and cayenne. (That's mostly what chili powder is to start with)
• Add three fresh Habaneros, halved, in a cheesecloth pouch (you don't want one of those on your spoon, keep them seperated)
• Let it simmer for at least 10 hours before serving

 

[Halo_n_horns]

Just for puposes of clarification. Chili is NOT a Mexican dish. It was invented in Texas as a way to use the tougher cuts of beef. It then spread through the areas on both sides of the border.

Agreed. It is NOT a Mexican dish. But created in Texas? I think the jury is still out on that one. See:

http://whatscookingamerica.net/History/Chili/ChiliHistory.htm

I get the feeling that the name "chili" might have started there, but not the dish. We could probably start a whole new thread on that. But let's not.

 

[lucky-E-leven]

HOT!!!

Preferably without beans or vegetables, though I'll eat almost any kind of chili.

 

[lil_elvis]

"Hot as the noon
It'll melt your spoon"

Steve Miller

 

[Kara.]

My chili is as strange as I am.

Ground beef, dark red kidney beans, Hunt's chili-flavored tomatoes (yeah, I'm a cheat), and a block of cream cheese. Thick and tasty and very simple. Serve over Fritos or Tostitos.

 

[lil_elvis]

My chili is as strange as I am.

Ground beef, dark red kidney beans, Hunt's chili-flavored tomatoes (yeah, I'm a cheat), and a block of cream cheese. Thick and tasty and very simple. Serve over Fritos or Tostitos.

Keep away from me, you blaspheming heathen!

but it probably tastes good