Chili and a can of worms! :shock: What the hell is that? :?
Well, on the Geezer coconut telegraph, some one opened a can of worms by mentioning how good his chili was and he put frozen corn in it.....I know, I know. :roll: Emails were flying every which way of condemnation, fire and brimstone. Real competition chili is quite simple except for spices. Beef, chili's, very little tomato. Of course, no beans. In reality though, good chili is chili that we, each individual likes. Can be made many ways.
AND! Of course, everyone thinks their chili is the best, just ask them! Or not!:lol: Right Br'r Bear? :lol: :lol: :lol:
Here is a competition recipe...
Tom@buzzardbluff noted the simplicity less the spices which can complicate. Tom is pretty much a chili purist.
World's Championship Chili Cookoff, 2006
Winning Recipe
Traditional Red Chili Competition
J.R.'s Rough and Ready Chili By J.R. Knudson, Granite Bay, California
Ingredients
3 pounds beef tri-tip, chopped
2 ounces sausage
1 ounce rendered beef fat
1 medium onion, diced
1 tablespoon garlic powder
1 green Ortega pepper, remove seeds and dice fine
1/2 ounce salt
1/4 teaspoon fine black pepper
2 ounces Gebhardt(R) chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder
1/2 ounce cumin
1/2 teaspoon pequin powder
1 - 2 14 ounce cans chicken broth
1 six ounce can Hunt's(R) Tomato Sauce
1/4 teaspoon cayenne pepper
Tabasco sauce to taste
Saute onion and green pepper in rendered beef fat in a 3 quart pot.
Add garlic powder and half of chili powder. Add half a can of chicken
broth, mix well and set aside. Brown sausage and beef in a skillet
about one pound at a time. Drain and add meat to onion mix. Add
remaining chili powder and remaining can of chicken broth. Cook for
30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and
pequin powder. Add more broth as needed and cook until meat is
tender, about two to three hours. Add a dash of Tabasco sauce if
Here is a little chili history.....
http://whatscookingamerica.net/History/Chili/ChiliHistory.htm
I started this thread to gather what others feel chili is, or what it should be......and to also have collection of your recipes.
I give you our fearless leaders(Chuckles) feelings about chili from the Geezer Coconut Telegraph. As you can see he is rather spirited about his feelings on chili.
"Heathens , Ya all are Heathens.
Good Chili is something worth eating.
Get some beef , dice it up , if you are lazy then use hamburger.
Take the chili pot (best is cast iron) , add heat , then some bacon , fat back or salt pork , cook it and when it is done , either snack on it or break it up in the pot , leave the grease in there. If you are a health nut use olive oil in place of the above oils and flavors.
1. Add the beef to what is in the pot and brown it. ( a good amount of meat , good chili has a lot of meat ).
2, Add a big onion diced up ...... stir and when it is about ready then some water. Now add diced up tomatoes and a healthy amount of diced up chili peppers , if you do not have them then some McCormic Chipotle Chili Pepper ( good stuff) along with some salt and black pepper. Ya choice on the amount of everything at this step ..#2 ,.#3 , #4.
3. You can toss in some bell pepper and garlic if you want to , I like it in mine but it is not the normal way of doing it.
4. Add some pinto beans or kidney beans ( your choice on the amount) and more water to make it a soup , not a lot , you will add more as it cooks (simmers for a couple of hours ).
5. Taste it and see what it needs , usually more chili pepper or some salt. Best way to test it is to dip a chunk of bread in it and then snack on the bread , if it has a BBQ flavor to it , just about right.
To break down the fat and keep the wife happy add a can of beer before serving , about 20 minutes. It breaks down the fat in the mix. No fat ring around the cooking bowel this way.
If you have it to well seasoned for the wife then add some cooked macaroni to her serving , it cools down the spices plus it really makes it thick.
Take the corn , cotton and anything else and feed the chickens with it.
Chuck."
So, please tell us what you think chili is, or what it should be, and maybe a recipe! Hope this turns into lively discussion and have some fun! Chili dicussion can get heated! :wink:
Well, on the Geezer coconut telegraph, some one opened a can of worms by mentioning how good his chili was and he put frozen corn in it.....I know, I know. :roll: Emails were flying every which way of condemnation, fire and brimstone. Real competition chili is quite simple except for spices. Beef, chili's, very little tomato. Of course, no beans. In reality though, good chili is chili that we, each individual likes. Can be made many ways.
AND! Of course, everyone thinks their chili is the best, just ask them! Or not!:lol: Right Br'r Bear? :lol: :lol: :lol:
Here is a competition recipe...
Tom@buzzardbluff noted the simplicity less the spices which can complicate. Tom is pretty much a chili purist.
World's Championship Chili Cookoff, 2006
Winning Recipe
Traditional Red Chili Competition
J.R.'s Rough and Ready Chili By J.R. Knudson, Granite Bay, California
Ingredients
3 pounds beef tri-tip, chopped
2 ounces sausage
1 ounce rendered beef fat
1 medium onion, diced
1 tablespoon garlic powder
1 green Ortega pepper, remove seeds and dice fine
1/2 ounce salt
1/4 teaspoon fine black pepper
2 ounces Gebhardt(R) chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder
1/2 ounce cumin
1/2 teaspoon pequin powder
1 - 2 14 ounce cans chicken broth
1 six ounce can Hunt's(R) Tomato Sauce
1/4 teaspoon cayenne pepper
Tabasco sauce to taste
Saute onion and green pepper in rendered beef fat in a 3 quart pot.
Add garlic powder and half of chili powder. Add half a can of chicken
broth, mix well and set aside. Brown sausage and beef in a skillet
about one pound at a time. Drain and add meat to onion mix. Add
remaining chili powder and remaining can of chicken broth. Cook for
30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and
pequin powder. Add more broth as needed and cook until meat is
tender, about two to three hours. Add a dash of Tabasco sauce if
Here is a little chili history.....
http://whatscookingamerica.net/History/Chili/ChiliHistory.htm
I started this thread to gather what others feel chili is, or what it should be......and to also have collection of your recipes.
I give you our fearless leaders(Chuckles) feelings about chili from the Geezer Coconut Telegraph. As you can see he is rather spirited about his feelings on chili.
"Heathens , Ya all are Heathens.
Good Chili is something worth eating.
Get some beef , dice it up , if you are lazy then use hamburger.
Take the chili pot (best is cast iron) , add heat , then some bacon , fat back or salt pork , cook it and when it is done , either snack on it or break it up in the pot , leave the grease in there. If you are a health nut use olive oil in place of the above oils and flavors.
1. Add the beef to what is in the pot and brown it. ( a good amount of meat , good chili has a lot of meat ).
2, Add a big onion diced up ...... stir and when it is about ready then some water. Now add diced up tomatoes and a healthy amount of diced up chili peppers , if you do not have them then some McCormic Chipotle Chili Pepper ( good stuff) along with some salt and black pepper. Ya choice on the amount of everything at this step ..#2 ,.#3 , #4.
3. You can toss in some bell pepper and garlic if you want to , I like it in mine but it is not the normal way of doing it.
4. Add some pinto beans or kidney beans ( your choice on the amount) and more water to make it a soup , not a lot , you will add more as it cooks (simmers for a couple of hours ).
5. Taste it and see what it needs , usually more chili pepper or some salt. Best way to test it is to dip a chunk of bread in it and then snack on the bread , if it has a BBQ flavor to it , just about right.
To break down the fat and keep the wife happy add a can of beer before serving , about 20 minutes. It breaks down the fat in the mix. No fat ring around the cooking bowel this way.
If you have it to well seasoned for the wife then add some cooked macaroni to her serving , it cools down the spices plus it really makes it thick.
Take the corn , cotton and anything else and feed the chickens with it.
Chuck."
So, please tell us what you think chili is, or what it should be, and maybe a recipe! Hope this turns into lively discussion and have some fun! Chili dicussion can get heated! :wink:
