Posted on 01/31/2022 3:17:16 PM PST by mylife
gotta admit up front: The title of this article is somewhat misleading. Yes, we will discuss chili, and yes, it's the best chili I personally have ever made.
But! To call something "the best chili ever" implies that the recipe is perfect, and perfection implies that there is no room for improvement. I can only hope that others will continue perfecting the chili work that began on the Tex-Mex border, and that I continue testing, well after the last rich and spicy remnant is licked clean off the bottom of the bowl. With that disclaimer out of the way, let's move on to the testing.
My first step was to set up some parameters that would define the ultimate chili. Certainly, there are disputes in the chili world as to what makes the best. Ground beef or chunks? Are tomatoes allowed? Should we even mention beans? But I think we can all agree on a few things.
The ultimate chili should:
Have a rich, complex chile flavor that combines sweet, bitter, hot, fresh, and fruity elements in balance. Have a robust, meaty, beefy flavor. Assuming that it contains beans, have beans that are tender, creamy, and intact. Be bound together by a thick, deep-red sauce.
To achieve these goals, I decided to break down the chili into its distinct elements—the chiles, the beef, the beans, and the flavorings—perfecting each one before putting them all together in one big happy pot.
The Chiles: this important, as is the meat, i add beef chorizo as well
(Excerpt) Read more at seriouseats.com ...
Hey don’t forget the two beers!! One for the chili and one for the cook!!
happy trails...
one for the cook to be sure!
I have actually had a Skyline Chili "three way" while IN Cincinnati.
The waves of indigestion were the worst I have ever had in my life.
If you are in Cincinnati find a private German food restaurant and enjoy.
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Except for Nolan Ryans, Kroger’s meat is swill. Buy mine from HEB, way better quality.
That is what happens in the tear gas chamber in Army training.
Hope it was good...
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“and added a cup of strong black coffee to the pot.”
That sounds really weird. Who other than your husband has tasted that chili?
When I go through New Mexico, I have a few places I stop and get special chili powder to have on hand year round. One is a little store run by the Cooking School of the Southwest. They have someone local in town that makes it for them and I have bought off and on over 25 years.
The meat must be browned for flavor..
Trying to convince the wife to go to the Terlingua Chili Cookoff this year. It’s been on my “Todo List” for years.
I’ll toss in a couple of diced scallion bunches to get that green color. Pinto, red, and black beans look very coloful.
Hey, that's my recipe . . . too. But nowadays I'm experimenting with ground bison and lamb.
done both the chiles were better :)
I have won many Tx chili cook offs
Maybe but have you won the CASI Terligua Chile cook off? I doubt it. It’s the world Championship and I would wager you’ve never even entered.
Keep on cook’n.
HEB in their jar raw bulk spice section sell both a New Mexico and San Antonio chili powders. San Antonio is darker and a tad more flavor than New Mexico.
Another thing they have in that section is a smoked sea salt. I’ve started using that in my chili.
yeah, i’m stupid white guy.
yeesh dude
not correct.
yer home page is funny :)
Well it sure beats jumpin’ through all those hoops, and it’s ready in less than an hour.
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