Chili Recipies

[Geor!]

mac supreme huh? that's on top of spaghetti right? how was it, i've never tried it.

i just get the geniune chili and buy a side of fries.

You mother. fucker. I just looked at the Steak and Shake menu and what the fuck do I see?! BEANS in the shit!

[momo]

You mother. fucker. I just looked at the Steak and Shake menu and what the fuck do I see?! BEANS in the shit!

yes. there are beans in their chili. steak n shake is yankee.
why? cause it's cheaper than meat.
does it taste fine? yes.

do you eat beans? do you eat meat? then why the fuck cant you mix the two?

[Geor!]

yes. there are beans in their chili. steak n shake is yankee.
why? cause it's cheaper than meat.
does it taste fine? yes.

do you eat beans? do you eat meat? then why the fuck cant you mix the two?

No I don't eat beans.

[momo]

No I don't eat beans.

well... there you go.

[Geor!]

well... there you go.

THANK YoU.

[bcoop]

i like my chili with cornbread.

I was talking about the spaghetti/vermicelli noodles.

But as for the beans/no beans.... I will eat chili with or without. That said, chili cook offs don't allow beans, making chili with beans more like a soup/slop with beans. Just sayin....

[Trick Pony]

Momo you talked me into it. I had the chili Mac supreme

God damn Cincinatti shit.

[2165 Turbo Rail]

mac supreme huh? that's on top of spaghetti right? how was it, i've never tried it.

i just get the geniune chili and buy a side of fries.

Ya and it was good

[Hot-roD]

Anyone with Chilli Oil like in chinese resto?

[jyro]

my chili

1 large slow cooker
1 large roast cubed into small chunks ( Fat trimmed off)
Mexene chili powder
a few fresh jalapenos
2 cans of Rotel Chunky Diced Tomatoes & Green Chilies
a large can of stewed tomatos
several onions of your choice
ground cumen
1 table spoon of peanut butter
minced garlic
1 red bell pepper

Put the tomatos, a few cut peppers with the cores removed, the Rotel,
sliced up onions, about 1/4 of the Mexine and a table spoon of Cumen powder in the slow cooker on high.

Cut up the roast into cubes and brown the cubes in a covered skillet with the chili power, when brown, add to the cooker with enough water to let it cook for a long time

After it has cooked for 8 hours on high add 1 table spoon of smooth peanut butter and 2 table spoons of minced garlic, slice up the red bell pepper in small pieces and add it. Season with more chili powder to your taste, let it cook for about 8 more hours on low and turn the cooker off. let it cool . Reheat when ready to serve, serve it with fresh sliced jalapenos, fine sliced onion and grated cheese of your choice and whatever crackers you like.

There will be little or no grease and there is no need to add salt, (all the canned stuff was loaded with salt, always look for the lowest salt content choices)

[kingjason]

This was on the other site and tried it, modify it to your liking but its the best I've ever had.

Ingredients
• 2 lb. coarse ground beef
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 large green bell pepper
• 1 large Texas yellow onion
• 1 8 oz. can tomato sauce
• 3 heaping tablespoons Gebhardt chili powder
• 2 tablespoons fresh garlic, chopped fine
• 1 green fresh jalapeño pepper
• 1 tablespoon sea salt
• 1 tablespoon coarse ground black pepper
• 5 cups water
• 4 ancho chili pods
• 1 tablespoon ground cumin
• 1/2 cup all purpose flour


Preparation
Heat the 6 cups of water in a saucepan. While this is heating, roast the
ancho chili pods under a hot broiler for 10 seconds on each side. Remove
the pods and when cool enough to handle, remove the stem and shake out
any seeds. Place the pods in the water that has come to a boil, cover and
remove from the heat. Let steep until later in the recipe.

In a large stew or chili pot, add the oil and butter. When hot, add one of the
meats listed above. Brown the meat on on a medium high heat, stirring often.
While the meat is cooking, peel the onion and dice into 1/4-inch pieces and
remove the stem, seeds, and membrane from the bell pepper. Also dice the
remaining outer skin into 1/4-inch pieces.

When all the pink has disappeared from the meat, add the onions and bell
peppers and stir in well. Add the chili powder, cumin, salt, garlic and black
pepper. Again, stir well.

Add the flour, a little at a time and stir to mix well. Reduce the heat to
medium and let cook for 5 minutes. It will be normal for some of the flour
to stick to the bottom of the pan. Slowly add the broth that has the ancho
chili pods in it. Scrape the bottom of the pot with a spatula and now add the
tomato sauce and the jalapeno pepper (remove seeds for less heat).

Stir to mix well, reduce to medium low and cook uncovered for 1 1/2 to
2 hours, until the meat is very tender. Check and stir every 30 minutes,
making sure to scrape the bottom of the pan with a spatula to keep from
burning. Remove and serve in a large soup bowl with crackers and/or
jalapeno cornbread.

I wonder how much different it would be without the flour. Looks nice and low carb except that half a cup. LOL

[momo]

I wonder how much different it would be without the flour. Looks nice and low carb except that half a cup. LOL

you can do it without flour, traditionally it's corn flour (masa harina). it's for thickening.

use a bit less liquid or cook uncovered until you get the consistency you want.

[Silverback]

try cooking it longer, and reducing the liquid to thicken up.

or if you can find it xanthum gum can be used, and you only need like a pinch or two to thicken as much as that 1/2 cup of flour would.

[BradM]

1 large slow cooker
1 large roast cubed into small chunks ( Fat trimmed off)
Mexene chili powder
a few fresh jalapenos
2 cans of Rotel Chunky Diced Tomatoes & Green Chilies
a large can of stewed tomatos
several onions of your choice
ground cumen
1 table spoon of peanut butter
minced garlic
1 red bell pepper

Put the tomatos, a few cut peppers with the cores removed, the Rotel,
sliced up onions, about 1/4 of the Mexine and a table spoon of Cumen powder in the slow cooker on high.

Cut up the roast into cubes and brown the cubes in a covered skillet with the chili power, when brown, add to the cooker with enough water to let it cook for a long time

After it has cooked for 8 hours on high add 1 table spoon of smooth peanut butter and 2 table spoons of minced garlic, slice up the red bell pepper in small pieces and add it. Season with more chili powder to your taste, let it cook for about 8 more hours on low and turn the cooker off. let it cool . Reheat when ready to serve, serve it with fresh sliced jalapenos, fine sliced onion and grated cheese of your choice and whatever crackers you like.

There will be little or no grease and there is no need to add salt, (all the canned stuff was loaded with salt, always look for the lowest salt content choices)

Peanut butter? What purpose does it serve?

[Silverback]

Peanut butter? What purpose does it serve?

peanut butter can act as a thickener, and the sweetness will also help balance out any heat from the chiles.

I made an orange soda/sriracha/peanut butter BBQ sauce once that everyone questioned the peanut butter addition, until they tried it.