[9YearLurker]

The only think I want my chili over is a dog.

But really, a bowl of the stuff is just fine.

[Species8472]

The root of all chili is (German) Bavarian goulash soup brought to Texas by German immigrants in the 1830s (Cincinnati too) Switch the chili peppers native to the American southwest to Hungarian hot paperika and it’s really the same stuff!

[Lurkina.n.Learnin]

Bump

[woofie]

A bit of history of the CASI (Chili Appreciation Society International)

http://sunshinestatepod.tripod.com/id16.html

[Pox]

Beans in Chili is Blasphemy! :)

Traditional as I like to make it:

3 Lbs %80 Ground Beef
1 Lb Shredded Beef
4 Tablespoons Olive Oil Extra Light Delicate Tasting
8 Cups of Water
4 Jalapenos
3 Cloves of Garlic, finely chopped
3 Tablespoons New Mexico Chili Powder
3 1/2 Teaspoons Ground Cumin
1 Teaspoons Ground Oregano
4 Teaspoons Cayenne Pepper Powder
1 Teaspoons Black Pepper
1 Tablespoons Sea Salt
2 Teaspoons Onion Powder
1 1/2 Tablespoons Sugar
1 1/2 Tablespoons Paprika
*Non-Competition* 3 Tablespoons White Flour
*Non-Competition* 3 Tablespoons Masa

---

1) Brown Ground Beef in 7 Qt Skillet and Shredded Beef in 5 Qt Skillet using 2 Tbs Olive Oil in each Pan
2) Dump the Shredded Beef skillet contents into the 7 Qt skillet, add water and bring to simmer. While waiting for it to start simmering, peel and remove seeds of two Jalapenos, dice the Jalapenos and add to the skillet.
3) Simmer for 2 hours. Stir every 10 minutes.
4) In a separate bowl, mix Chili Powder, Cumin, Oregano, Cayenne Pepper, Black Pepper, Salt, Onion Powder, Sugar and Paprika. Peel the other 2 Jalapenos, remove seeds and dice. Add the Spice mixture, last 2 diced Jalapenos and diced garlic to the skillet.
5) Simmer for no more than 30 minutes as any longer will cause the spices to lose flavor. Stir frequently.
6) * Non-Competition* In another bowl, mix the Flour and Masa. Add to the skillet after the 30 minutes of simmering is complete. Mix well and if the mixture is too thick, add some water a little at a time and simmer till you get to the desired consistency.
7) Remove from heat and serve. You may want to wait several minutes until the chili has cooled somewhat.

If I really want to spice it up, I add some Ghost Chili Powder from Ghost Chili's I've dried out and jarred.

[buffaloguy]

Couple observations from a Texan:

Beef is good everyday chili.
Best chili you can make is made with an animal you shot yerself. Deer, gator, rattler, mocassin, buffalo, it’s all good.

[catnipman]

Pork green chili is where it’s at in Colorado.