Homemade chili suggestions

Jacobs4Heisman · Post by **Jacobs4Heisman** » Thu Sep 21, 2006 3:16 am

Now that I have 2 crock pots, I'm going to attempt to make a new homemade chili this weekend (and beyond). I'm hoping I can get it perfected by about the fifth batch.

Does anybody have "secret" ingredient suggestions that they use? I know I'm going to put some Yuengling in it, and I'll use some combination of cinnamon, honey, and brown sugar to sweeten it up. I can't eat beans so I substitute more meat and mushrooms in my chili for body. I'm planning on serving it Skyline style.

I loooooove Chili.

Rightupinthere · Post by **Rightupinthere** » Thu Sep 21, 2006 10:33 am

My secret:

Start with an aromic base: finely chopped carrots and celery along with diced onion and peppers.
Sweat all those out in some olive oil.

Add meat to brown.

Meat: the trifecta: ground meat, pork, and veal (1- 1.5 lb each)

Once meat is brown I add in either a cup or so of red wine or a half bottle of beer depending on my mood.

Cook the liquid off and then add two 28 cans Muir Glen Organic Fire Roasted Tomatoes (this is when I add the bean either kidney or black).

Heat: Frank Red Hot and 3-4 ground Embasa Chipotle peppers in adabo sauce. I LOVE a smokey chili.

I would do all the cooking in a large pot then transfer to the crocks.

The above recipe got me first, second, and third place at our club's chili cook-off. True story.

Now, if you want to do a derivation of a traditional chili, get yourself a brisket, drown it in chile pepper, celery salt, and garlic powder and cook it fat side up and covered for about 5 hours at 200 degrees in a soup of a bottle of beer and a half dozen drops of liquid smoke. When it's done, pull the beast apart and throw it into your crock pots. Serve with corn bread.

PGY Tiercel · Post by **PGY Tiercel** » Thu Sep 21, 2006 12:31 pm

1. Bottle of Franks Chile 'n Lime sauce
2. Couple shots of bourbon, (i like buffalo trace, but any variety will work).
3. I like RUIT's meat montage. I normally do beef and pork, but when going for a trifecta I use lamb instead of veal.

I'm a big fan of purple onions, and red, yellow or orange bell peppers. I think it adds some nice color to the chili. I also think the golden hominy is a nice substitution if you don't like beans.

Usually I buy crushed/chopped tomatoe that have green chilie peppers and chipotle peppers with them.

I will be bringing up a large pot of chili for homecoming.

On a related note, shall we attempt another chili cook-off this year.

1987alum · Post by **1987alum** » Thu Sep 21, 2006 12:31 pm

j4h: Since you're not using beans, you might consider adding other vegetables. I've grown fond of adding corn to my chili.

Secret ingredients: Fresh cilantro and roasted garlic.

Zom · Post by **Zom** » Thu Sep 21, 2006 1:19 pm

Rightupinthere wrote:My secret:..

I tackled a Deli owner once about his mild but mysteriously good chilli. His secret - dark chocolate, the more bitter, like the South American organic makes, the better. Just a few nuggets, did the trick, but probably wouldn't cut the mustard with more than a few chillis in the meltdown.

Bleeding Orange · Post by **Bleeding Orange** » Thu Sep 21, 2006 2:12 pm

Zom wrote:
Rightupinthere wrote:My secret:..
I tackled a Deli owner once about his mild but mysteriously good chilli. His secret - dark chocolate, the more bitter, like the South American organic makes, the better. Just a few nuggets, did the trick, but probably wouldn't cut the mustard with more than a few chillis in the meltdown.

Chocolate goes well with any chili!

Rightupinthere · Post by **Rightupinthere** » Thu Sep 21, 2006 2:40 pm

I'm sure chocolate [read: raw cacoa] would go VERY well with chili. You can make a pan reduction sauce with chocolate that is (I hear) killer with steak.

I haven't been able to experiment with that yet.

Jacobs4Heisman · Post by **Jacobs4Heisman** » Thu Sep 21, 2006 9:26 pm

Thanks for the ideas everybody. I think I'll be able to experiment quite nicely with all of these suggestions

hammb · Post by **hammb** » Fri Sep 22, 2006 1:29 pm

Beans have absolutely NO Place in chili.

PERIOD.

http://en.wikipedia.org/wiki/Chili_con_carne

Rightupinthere · Post by **Rightupinthere** » Fri Sep 22, 2006 4:59 pm

hammb wrote:Beans have absolutely NO Place in chili.

PERIOD.

The the forward pass has no place in football.

Jacobs4Heisman · Post by **Jacobs4Heisman** » Sun Sep 24, 2006 2:42 am

Made the first attempt at the new chili recipe today. It's close. It was very good, but it could be better. I think I'm going to use RUIT chipotle peppers for some more kick. My chili was kind of weird because it wasn't extremely spicy while I was eating it, but my lips were burning for about a half hour afterwards. It definitely needs some more balls to it though.

I also would like it a bit thicker/smoother than it was. I think I'll try adding some cocoa in the next batch.

Once I get it perfected, I'll post the recipe.