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The annual chili debate

JohnnySavage said:
Beans... Red and black.

I also like chunks of meat. Like a cut up cube steak or pork chop, depending on what I have a taste for.

The last pot was ground venison and Mexican chorizo.
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That sounds delish.

I kind of throw whatever I have meat and bean wise, in. I mean, is there a wrong way to make chili?
 
pink said:
That sounds delish.

I kind of throw whatever I have meat and bean wise, in. I mean, is there a wrong way to make chili?
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The only non-negotiable ingredients are meat*, and capsicum chili peppers in some form or other.

*Vegetarian "chili" always needs the quotation marks.
 
For your red chile try Chimayo Chile. It's available in ristra's or powdered. Chimayo is a heirloom chile with a unique flavor. Not overly spicy either for you mild TexMex chili fans.
 
pecksniff said:
The only non-negotiable ingredients are meat*, and capsicum chili peppers in some form or other.

*Vegetarian "chili" always needs the quotation marks.
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Yeah, I have to have meat and beans. I have to have canned tomatoes of some kind, too.

I don't have to have onions but chili is so much better when I put them in there.
 
pecksniff said:
Of course, to purists, the only True Chili is "Texas red" -- no beans, no tomatoes.

"Oklahoma red" is Texas red + tomatoes.
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I have to admit I've never tried that. We had a big gathering years ago and everyone brought chili how they make it. Then we put it all together in a big roaster. Pretty good!!
 
when i am entering a contest, i stick with traditional texas chili - no beans, no tomatoes. i rehydrate several types of dried chiles - guajillo, anchos and chiles de arbol for the heat. those get blended with several spices and added to a variety of meats.

when i cook chili at home, i love to add in a few cans of beans.
 
neci said:
when i am entering a contest, i stick with traditional texas chili - no beans, no tomatoes. i rehydrate several types of dried chiles - guajillo, anchos and chiles de arbol for the heat. those get blended with several spices and added to a variety of meats.

when i cook chili at home, i love to add in a few cans of beans.
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chain my nips and make me your chili bitch!!
 
I've had an idea to start a restaurant chain called "The Chilihead." The format would be like Boston Market, and it would serve a dozen kinds of chili, from Texas red to Cincinnati to the plain ol' chili most people are used to, with several different meats -- beef, pork, lamb, chicken -- plus a "vegetarian" variant, for That Sort of benighted customer, and varying degrees of hotness, and there would be a bar of toppings on the side -- shredded cheese, chopped onions, pickled jalapeno peppers, corn chips, oyster crackers, etc.

And every pot would be made fresh -- the day before serving. For some reason, chili is always better the next day.
 
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pecksniff said:
I've had an idea to start a restaurant chain called "The Chilihead." The format would be like Boston Market, and it would serve a dozen kinds of chili, from Texas red to Cincinnati to the plain ol' chili most people are used to, including a "vegetarian" variant, and varying degrees of hotness, and there would be a bar of toppings on the side -- shredded cheese, chopped onions, pickled jalapeno peppers, corn chips, oyster crackers, etc.

And every pot would be made fresh -- the day before serving. For some reason, chili is always better the next day.
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The Souplantation went belly up.
 
A Yankee judges a chili cookoff.

“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 New Mexicans) 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 and became Judge 3.”

Here are the scorecard notes from the event:

CHILI # 1 – MIKE’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 hell 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 New Mexicans are crazy.

CHILI # 2 – EL RANCHO’S AFTERBURNER CHILI
Judge # 1 — Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 — Exciting BBQflavor, 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 – ALFREDO’S FAMOUS BURN DOWN THE BARN CHILI
Judge # 1 — Excellent firehouse chili. Great kick.
Judge # 2 — 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 red-faced from all of the beer.

CHILI # 4=2 0- BUBBA’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 beer maid, was standing behind me with fresh refills. This 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. Jalapeno peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 — Chili using shredded beef, could use more tomato. Must admit the jalapeno 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 farted, and 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 ticks me off that the other judges asked me to stop screaming.

CHILI # 6 – VARGA’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, garlic. Superb.
Judge # 3 — My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can’t feel my lips anymore. I need to wipe my butt with a snow cone.

CHILI # 7 – SUSAN’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 lava to match my shirt. At least during the autopsy, they’ll know what killed me. I’ve decided to stop breathing. It’s too painful. 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.

CHILI # 8 – BIG TOM’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?
Judge # 3 — No report.
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I use a mixture of fresh peppers -- poblano, anaheim, jalapeno and habanero. But you have to wear rubber gloves to chop them.

Some recipes say to roast the peppers in the oven before adding them to the pot, but I have not found it makes any difference.
 
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pecksniff said:
Which is better for the meat -- ground, or chunked as for stew?
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the last chili i made (last weekend) had both ground and diced meat. plus chorizo. i don't like big chunks. it all needs to fit nicely into a spoon or on a frito.
 
1. corn has no place in chili. that is taco soup.

2. smoked brisket chili is amazing.
 
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