Who makes the best chili here?

Discussion in 'Food & Wine' started by drifter, Sep 8, 2017.

  1. williepete
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    williepete Platinum Member

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    My three bean, three meat chili is top shelf.

    I currently live in Texas where adding beans to chili is a hanging offense, so unfortunately, I have to keep the recipe secret as well as my whereabouts.

    For those of you outside of Texas, try experimenting with your three favorite beans and spices and explore how three of your favorite meats add to the overall taste. After a couple of years of experimenting, you'll arrive at a killer mix.

    Please don't turn me in to the Texas Chili Police. At a cocktail party recently, a neighbor of mine was overheard commenting how the Texas prohibition of beans in chili should be openly debated in pubic.

    I didn't end well for him.

    [​IMG]
     
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  2. BlackSand
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    BlackSand Nobody Supporting Member

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    2 lbs – Ground Venison (or lean ground beef 92/8%)
    2 lbs – Venison Backstrap (or trimmed top sirloin) in ½ inch cubes
    1 lbs – Dried pinto beans (soaked overnight and prepared per package directions)
    2 – 16 oz cans of diced tomatoes
    1 – 10 oz can Ro Tel “Chili Fixins” tomatoes and green chilies

    5 to 6 – Large jalapeno peppers finely chopped (or sliced)
    2 to 3 – Cloves fresh garlic minced
    1 – Large purple onion finely chopped
    1 – Package/Bunch green onion chopped or thinly sliced
    2 – Bell peppers finely chopped

    6 tbs – Chili powder
    3 tbs – Ground oregano
    2 tbs – Ground Paprika
    2 tbs – Ground Sea Salt
    2 tbs – Ground Cumin
    2 tbs – Fresh cracked black pepper
    1 tbs – Cayenne Pepper (2 tbs if you want it hotter)

    3 tbs – Extra virgin olive oil

    Warm olive oil in large stock pot, raise heat and toss in onions, garlic, bell peppers and jalapenos. Stir rapidly until soft. Add ground meat and brown, then add cubed meat and brown. At medium heat add diced and Ro Tel tomatoes. Add 2 empty Ro Tel cans of water and prepared pinto beans. Bring to slow boil.

    Add all other spices and stir in well … Bring to boil again. Lower heat to simmer, cover and allow to cook 2-3 hours stirring occasionally. Remove cover and allow to cook an additional 30 minutes stirring occasionally. Serve topped with shredded Mexican four cheese blend cheese (Kraft) or shredded cheddar cheese.

    Leftovers can be frozen, thawed and heated for a quick meal at any later date.


    .
     
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  3. Lewdog
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    Lewdog Gold Member

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    I've been told my chili is pretty awesome. The key I've found is I put in both large pieces and finely chopped pieces of mushrooms, onions, green peppers, and jalapeños. I also put in minced garlic. I prefer my chili to have beans and ground chuck.
     
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  4. drifter
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    drifter Platinum Member

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    I'll report back how it turned out, thank you.
     
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  5. usmbguest5318
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    usmbguest5318 Gold Member

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    So, you know the classic debate topic re: chili, right? Beans or no beans.

    I tend to prefer eating chili with beans for its nutrient value and for the added texture beans add, but I prefer to make very meaty chili without beans so that I use it as a sauce over pasta or rice or rice and beans.
     
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  6. Darkwind
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    Darkwind Gold Member

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    Quite a bit of heat there. Which reminds Me of an oldie, but a goodie.

    taken from Man Get’s Selected To Be A Judge At A Chili Cook-Off. This Is Hilarious.
     
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  7. Marion Morrison
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    Marion Morrison BANNED

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    Me!

    [​IMG]

    2 lbs ground beef, 1 lb hot pork sausage

    4 um..double-size can of beans, 2 pinto, 2 kidney

    1/2 green pepper, diced

    1/2 onion, diced

    1 can cream of mushroom soup

    1 whole tomato chopped or 1 double can stewed tomatoes

    Brown meat n onions n peppers together, drain.

    Put in in pot with all other stuff and water to fill it out.

    Add chili powder, (several rounds with big shaker)

    If you like hot, add some little peppers.

    Cook for about 1 hr.

    Done.

    This is a big pot of stuff.

    I'm a big pot cooker.
     
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  8. Bonzi
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    Bonzi Diamond Member

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    iamwhatiseem
     
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  9. Lewdog
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    Lewdog Gold Member

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    A big pot cooker? So you put weed in your chili? Wouldn't that make you eat the whole batch yourself?
     
  10. Marion Morrison
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    Marion Morrison BANNED

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    I usually do, cuz once them lil peppers get cooked in, nobody will eat it except me and the neighbor, and really he don't like it as hot as I do.

    My grandma would, but she's not around.
     

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