Question for those who make chili at home...
- Thread starter psuro
- Start date
Since I use canned diced tomatoes, the brown sugar helps get rid of the ‘tinny’ taste when I don’t have time to simmer for a long time. Since you are in the crockpot it might not be needed.
It doesn’t need to be added right away can be added at the end so my suggestion would be to take out a little bowl eat it how it is and then add a little bit in a second bowl and taste the difference.
It doesn’t need to be added right away can be added at the end so my suggestion would be to take out a little bowl eat it how it is and then add a little bit in a second bowl and taste the difference.
We make chili all the time. Not a fan of sugar, cinnamon or chocolate in it. I believe that is Skyline's "secret."
And no tomato I believe. I think it's only red peppers.
There used to be a Tex Mex restaurant in Huntington, WV, called Chili Willie’s Cantina, and they had some great chili. They closed about 15 years ago, but the former owner posted the recipes online a while back. A couple of years ago, he sold the rights to someone in Charlotte, NC, and they opened a restaurant there under the same name using the same recipes, so he’s since removed the recipes from online.
We grow peppers in the garden. Love to grow an Anaheim variety called "Highlander" which may as close to a Hatch pepper as you might be able to get.
Love them on sauteed on a Green Chili Burger. Let them get bright red for Chili. Dry them for winter chili.....
Placed in a chili cookoff one time with lamb instead of typical beef or chicken. Another guy did rabbit and it was good too.
Ate there many times. I loved his Texas Red. It was wonderful. If you got a bowl the catch was you could get your bowl refilled for free
I know he had some cooking classes on YouTube. He’s the chef/cook at the local assisted living community now
Had a great rabbit with saffron pasta in San Gimingano last year.
I think that’s the benefit of sugar - reduces the tomato acidity or bitterness. Italian grandma slipped into sauce (gravy).
That’s my order! Turkey and greens or frito pie and corn bread but they are always out of cornbread.
When we go to Q-Shack, my son looks at the Mexican guy manning the grill and says in Spanish how much brisket can you put in that carton? The guy always laughs and piles it high.
I smoke 2 london boils and the tomatoes onions and green and jalapeño peppers enough to add smoke but not cook. Dice the london broil and brown in pot. Remove and add onions, peppers, and garlic. Sweat them a bit. Add tomatoes, I use paste, diced and stewed. Add beans, I use navy or white.
I use SPGO, chili powder, cayenne, worcestershire sauce, cumin, and brown sugar as seasoning. I season every time I add additional ingredients.
Everything i add is to taste. I measure nothing. I also simmer all day. Taste every hour and add seasoning as needed. My goal is a nice subtle heat with a little sweet.
I use SPGO, chili powder, cayenne, worcestershire sauce, cumin, and brown sugar as seasoning. I season every time I add additional ingredients.
Everything i add is to taste. I measure nothing. I also simmer all day. Taste every hour and add seasoning as needed. My goal is a nice subtle heat with a little sweet.
I season the whole london broil. I add the meat as soon as the wood catches fire and keep the temp below 150. I want to add smoke flavor, not cook. I am essentially doing a cold smoke. I usually do an hour to 2 hours. I use hickory for the strong smoke over a short period.
I made Veggie Chili last weekend. It was deliciousI used to make veggie chili pretty frequently but it’s been years.
But it just so happens that I bought the ingredients to make a big batch this weekend. Gonna dive into that late this afternoon.
Seems perfect to have a big batch ready for being snowed in. I can look forward to a hot bowl of it each time I come in from shoveling
I don't use brown sugar in my chili, but I do use Splenda. I like my chili on the sweet side. Can't have enough onions and garlic for my taste. I use a small amount of beans and a whole lot of burger. I prefer my chili to be a tomato stew, not tomato soup.
Dried Mulatos and Pasillas slow cooked for hours can impart a rich smoky darkness to a batch without a lot of fuss. Black beans are better than others when using those, IMO.
From wiki....
(The best chili I ever had contained no beans, but lots of different chilis, and mole - with slow cooked chuck of course)
Most commercially prepared canned chili is offered in two varieties, with or without beans.[22] Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added.
(The best chili I ever had contained no beans, but lots of different chilis, and mole - with slow cooked chuck of course)
Dispute over ingredients
Beans
Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century.[19] The question of whether beans belong in chili has long been a matter of contention among chili cooks. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a sufficiently long history to be considered authentic.[20] The Chili Appreciation Society International, an organization that mainly operates in Texas, specified in 1999 that, among other rules, cooks in their competitions are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats.[21] Small red or pink common beans are commonly used for chili, as are black beans, black-eyed peas, kidney beans, pinto beans, great northern beans, or navy beans.Most commercially prepared canned chili is offered in two varieties, with or without beans.[22] Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added.
Nice… I’m pretty pleased with how my batch turned out as well.
I made a TON of it. I guess my son and I will be eating it for a good while, lol
A bit of trivia...according to the presentation at the Hormal Spam museum in Minnesota, chile was the first commercially produced 'ethnic' food, a factor to its introduction was a large surplus of metal cans leftover from WWII production.
I left my readers at work by accident and I thought the title was "for those who make chill at home."
I seriously thought this had something to do with Netflix and chilling over the weekend during the storm.
Getting older sux!
I seriously thought this had something to do with Netflix and chilling over the weekend during the storm.
Getting older sux!
wait. Karen?My wife makes the chili.....If I ask Karen to modify the chili w/brown sugar, chocolate, peanut butter I'll get two responses:
1) Make your own chili
2) Go f yourself grandpa...
One of my favorite jokes:
Chili Contest
CHILI CONTEST These are notes from an inexperienced chili taster named FRANK, who was visiting Texas from New Jersey... "Recently I was lucky enough to be the 10,000th attendee at the State Fair in Texas and was asked to fill in to be a judge at a chili cook-off.
Apparently, the original Judge #3 called in sick at the last moment and I happened to be standing there when the call came in and was assured by the other two Judges (Native Texans) that it would be a fun event and a true taste of Texas hospitality. They assured me that the chili wouldn't be all that spicy and besides, they told me I could have free beer during the tasting, so I accepted.
Here are the scorecards from the event."
Chili # 1: Mike's Maniac Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy $h*t, what the hell is this stuff? You could remove dried paint from your driveway with it took me two beers to put the flames out. Hope that's the worst one. These Texans are crazy.
Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in 3 extra beers when they saw the look on my face.
Chili # 3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A bean less chili, a bit salty, good use of red peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting $h*t-faced.
Chili # 4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue but was unable to taste it. Sally, the bar maid, was standing behind me with fresh refills, that 300 lb b*tch is starting to look HOT, just like this nuclear-waste I'm eating.
Chili # 5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing and I can no longer focus my eyes. I farted and four people behind me burst into flames. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!
Chili # 6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. An aggressive use of peppers, onions and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my a$$ with a snow cone!
Chili # 7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: “Ho hum”, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin and I wouldn't feel a damn thing. I've lost the sight in one eye and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like $h*t to match my damn shirt. At least during the autopsy they'll know what killed me. I've decided too stop breathing, it's too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4inch hole in my stomach.
Chili # 8: Helen's Mount Saint Chili
JUDGE ONE: A perfect ending... this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.
FRANK: --------------(editor's note: Judge #3 was unable to report)
Beautiful name isn’t it. Yours on the other hand
I fell in love with Karen in 8th grade and I love her dearly today.
Last edited:
Moms and I tally 39 soon so yeah bro, I get it
and The is an awesome boys name
and The is an awesome boys name
Found this for you laKav.......I thought it to be pretty & funny.
how's the snow in your part of the globe?
YES, she does SleepyL, but that remark was funny.
About 6 yrs later, 1st semester @ Penn State
I don’t speak jive. What does this post mean? I lost my decoder ring.