Freeper Chili Cook-Off

[lawnguy]

Freepers, I would like your favorite chili recipes.

I know many of these recipes are top secret, but I will be happy to settle for those in the public domain.:-)

Thank You!!

[peacebaby]

OK, that settles it! My next batch of chili will have coffee (since there's no coco in my house) for that smoky taste.

I make sure my tomatoes do not have sugar in them since hubby can't stand sweet chili. Hence no tomato paste or tomato sauce. And if I can't find KIDNEY BEANS without sugar, I make mine with garlic the day before.

Wonder what Lawnguy ever decided to do?.....

[Chanticleer]

Oooh. That's a good one. Pulled pork, Memphis style!

[A knight without armor]

Try just a little tiny bit of coca and see what you think. I would not make chili without cocoa. But I'd sure eat someone else's chili any way they cooked it! I am getting so hungry thinking about chili! I just love it after it has been in the refrigerator for a couple days. I always go back to my childhood and put saltine crackers in it.

[ChefKeith]

That's why I don't do it for a living anymore- it took all the fun out of cooking.

Oh yeah, the glamour- shop/prep/cook/clean/everybody wants this and that just the way Mom used to make it (THEN HAVE MOM MAKE IT FOR YOU!) /up at the crack of dawn and to bed just before that 7 days a week

[ChefKeith]

BEEF w/o the vinegar style sauce;O)

BTW beans are a side...

[Chanticleer]

After reading everyone's recipes, I'd have to say that I'd probably like them all -- except for those who say they get their chili from a can. That's just sad, folks.

[Hoodlum91]

How funny!

I've been making chili all day!

[peacebaby]

oyster crackers in my chili...

or nachos, then cheese, then olives and tomatoes, then chili, then sour cream. and a fork.

[Shaun_MD]

Shaun Michael's Texas Chili


1 pound ground beef
1 - 14.5 oz. can tomato sauce (2 8oz cans)
1 - 14.5 oz. can Jalepeno Ranch Style Beans
1/2 cup diced onion
1/2 to 1 Pk McCormick Taco Seasoning
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1 to 3 tbs of flour for thickness
1/2 tsp of garlic
Jalapenos depending on desired heat - washed, seeded and chopped

[A knight without armor]

Yes! I almost typed that, too. Love oyster crackers in chili and oyster stew. The only two things I eat them with. The oyster stew I'm crazy about is merely a can of oysters, preferably the one with the Indian on it, and a can or two of milk and butter and salt and black pepper. Love it!

By the way I really like Cincinnati chili over spaghetti.

[ChefKeith]

So what do Y'All think, should we organize a cook off?

I'm thinking an all day cook the only rules being that it must be prepared on site, no precooking.

I got a place we can do it at Canyon Lake.

And if Ya just gotta put beans in it then go ahead;)

[Chanticleer]

LOL, I like you, ChefKeith. I'd probably even like your chili and your beef barbecue. (Pulled pork is better.)

My parents grew up in west Tennessee during the Depression. From age 12, Dad had jobs, like selling tamales from a cart. The man makes a mean Memphis-style barbecue -- best I've ever had. Also used to make a great tamale and awesome chili.

I imagine from their stories that beans may have ended up an ingredient because of their low cost. My mother tells of living on navy beans or black-eyed peas, greens, cornbread and eggs ... chicken on Sunday. Some of that stuff is just plain good! My parents are 80 and 81 and still living independently, so those beans were alright!

[Chanticleer]

Ever watch the old BBC show Chef!? Hilarious!

[Flyer]

should we organize a cook off?

That would be an event for the books!

If you find enough interest, keep me on the list.

[Flyer]

If you put beans in it, it ain't chili.

My chili has a lot of produce in it, but beans ain't on that list.

Chunky produce. The only thing diced is the cilantro.

[SuzyQue]

I like it. Keep me on the list, please.

[peacebaby]

Yum, your oyster stew sounds like a killer - and a lot of calories.

Oyster crackers toasted with dried ranch dressing and tossed in olive oil are pretty tasty, too.

[SAJ]

Capsaicin is only mildly soluble in ethyl alcohol. If you really want to dissolve it, use fat; capsaicin is first cousin to the B vitamins, and fat just wipes capsaicin (and oleoresin capsicum, the hot principle in habs and Scotch bonnets) right out.

Which, naturally, is the same reason why, if one ever needs to cool out one's tongue after hitting a too-hot pepper, the best drink in the world is buttermilk. Instant relief, just swish it around in your mouth before swallowing.

A bit of fun if you run across someone bragging about ''I can eat any pepper in the world, blah, blah, blah'' (you must have met a few of these (g!)). Say, ''OK, fine, I'll be right back'', and go off to the kitchen and pick out a couple of habs...and stuff a pat of butter (not margarine!) in each cheek.

Then, go back to the mark, er, acquaintance, let him take his pick of the habs.

''Let's eat these, what d'ya say? First one that has to take a drink of anything loses $20.00, ok w/you?''

Unless the chap has a rare genetic disorder (which name I can't recall just now, dratitall), you will either win $20 or get to watch the boaster in agony, all the while enjoying the flavour of a nice hab.

Deglazing with wine? Love it! Hey, what's the worst that can happen? You can always drink the mixture after it's cooled, right?

;^)

[Dashing Dasher]

Did you get the sausage job?

[peacebaby]

The rule of thumb for my cooking (with the exception of chili) is I won't cook anything that has more than three ingredients or three steps (one of which is opening the can).

Chili I can make.
accompanied by a nice potato salad, a trade mark of mine.

Other than that, dinner is ready at my house with the fire alarm goes off.