[QUOTE]Originally posted by cparktd:
Beans... they make chili without beans??? Never seen any.

I do prefer mine thick... not that watered down imitation soup kind I have seen.

It is thick enough when I can put it on a bun to make a Sloppy Joe.


What about chili nachos?! Wow!

quote:

Originally posted by jhe888:
This is a good basic recipe, but I'd make a few changes.

You could use any kind of less expensive cut of beef. Round or chuck roast would be fine. You could buy it cubed by the butcher and save some work.

You need some fresh chiles in there, too. If you want to keep the heat lower, just don't put too many, or use some that aren't hot, like anchos. The fresh chiles make a difference.

Some Texas chili cooks will give you grief about tomatoes. The most traditional are anti tomato in any form. I use the liquid from a can of tomatoes in my chili, but no tomatoes, along with some beer and broth for the rest of the liquid.

I find few things as therapeutic as slicing and dicing quality ingredients for a recipe while sipping a good red wine, a quality IPA or a solid bourbon.

quote:

Originally posted by Tejas421:
Looks tasty though I would add some beans.

Yes. Leaving the beans controversy aside though, pork does not belong in chili.

Good timing on the Chile recipe. My sons having a Chile cook off today and I made the Urban Cowgirl Chile last night. Haven’t eaten any yet but it sure smells good.

This reminds me it is about time for the local fire department chill supper fund raiser... I need to find the date.

People donate a crock pot of chili and they are judged and the top 3 winners picked... for bragging rights mostly I think. Then the public is let in to eat, for a donation amount of your own choosing dropped in a fireman's boot by the door, it is all you can eat. The submitted chilies are grouped by mild, hot, very hot. You will not get a taste of chili from one of the winners unless you are early!

After the chili meal, donated deserts, whole pies etc... are auctioned off. I have seen a pie go for over 100 bucks! Some that are bought are donated right back to be sold again... got to love a small town culture!

Good fun for a good cause.

Emailed the Urban Cowgirl recipe link to the wife on Weds. PM...She made it today, We ate it tonight, It was AWESOME!

We used Chuck Roast as there was NO Brisket to be found at the supermarket yesterday. We also cut the Chili Powder down to 2T (from 3.5T) as we're somewhat intolerant of spicy foods due to GERD. It was still spicy (certainly spicy enough for us), and VERY tasty!

Like 'Sailor1911' said, it took quite a while to make, it was a lot of work, and it didn't make enough! There's three of us here and we typically plan to have a leftover meal from any recipe we make, but this only left us to two small portions as leftovers. Next time we make it, (and there will DEFINITELY be a next time) we'll multiply all of the ingredients by 1.5 so we can thoroughly enjoy it a second time as well.

My favorite chili is Colorado green chili. This recipe looks to be worth a big try.

It is worth a try. I made a batch the other day and it turned out quite well. I did add a diced green pepper, a can of beans to help thicken it up and...just because, and used chuck instead of brisket (around these parts it runs ~$20/lb, and I'm not putting that kind of scratch into a pot of chili that I might not like).

The flavors were really good, but I don't much care for the stringy meat style of chili. I'm more of a burger chili kind of fella. I think I'm going to recreate it today using burger (and maybe a little chorizo) for the meat and see how it turns out. I'm expecting it to be quite good.