Tried this chili recipe for the first time... (2 Viewers)

[Hastur]

I tried something different yesterday. 

I coated the steak with the spices, and put them in the crock pot for 4 hours until almost fall apart tender. Then added the beef to the chili mixture once it was almost done reducing.

Also, roughly chopped a couple different dried chilies and simmered them in beef broth instead of beer.  I have come to the conclusion simmering the dried chilis in beer is unnecessary.  Beer is already added to the chili itself.  

Lastly, I halved all liquid ingredient, resulting in a much 'chunkier' chili.

 

[ProstheticRGK]

making this today- bump.

thanks, @Judge Smails

 

[Hastur]

This is a post where I complain about relatives, and their non-understanding of 'The Zen of Chili' and the life it entails.

I fly several states away to visit relatives, and on the car ride to my Aunts house from the airport my Aunt tells me I am making chili the next day. The following conversation happened:

Aunt: Hastur, we want you to make chili tomorrow for the family gathering we're having.

Me: What?

Aunt: Yeah, your sister told us you make a great chili!

Me: Oh, she did, did she? OK. Umm...We're going to have to go to the grocery store so I get some things.

Aunt: Nope. I have everything you'll need already.

Me: :not able to suppress a sarcastic laugh: No you don't.

Aunt: Yes, everything you'll need to make your chili is at my house.

Me: Do you have bakers chocolate? What kind of fresh and/or dried chilies do you have?

Aunt: Chocolate? What do you need chocolate for? No chilies either. We don't want it spicy.

Me: ...

Aunt: Also, we made sure to get lots of beans for you!

Me: I don't put beans in my chili.

Aunt: Nonesense! Now, I already took the ground turkey out of the freezer so it will be thawed for tomorrow.

Me: Oh, for the love of...:sigh:...what kind of whiskey or bourbon do you have?

Aunt: WHAT?

Me: ...for the chili...

Aunt: Stop joking around. Remember, not spicy!

Gastronomical suicide occurred the next day. Everyone said it was amazing and awesome. I was mortified and denied all culpability.

 

[SWC]

i put a twix bar in my last bowl of chilly and it was fantastically bad take that to the bank brochachos

 

[Grahamburn]

Staple on Halloween. 

 

[dhockster]

This is a post where I complain about relatives, and their non-understanding of 'The Zen of Chili' and the life it entails.

I fly several states away to visit relatives, and on the car ride to my Aunts house from the airport my Aunt tells me I am making chili the next day.  The following conversation happened:

Aunt:  Hastur, we want you to make chili tomorrow for the family gathering we're having.

Me:  What? 

Aunt:  Yeah, your sister told us you make a great chili!

Me:  Oh, she did, did she?  OK.  Umm...We're going to have to go to the grocery store so I get some things.

Aunt:  Nope.  I have everything you'll need already.

Me:  <not able to suppress a sarcastic laugh> No you don't.

Aunt:  Yes, everything you'll need to make your chili is at my house.

Me:  Do you have bakers chocolate?  What kind of fresh and/or dried chilies do you have?

Aunt:  Chocolate?  What do you need chocolate for?  No chilies either.  We don't want it spicy.

Me: ...

Aunt:  Also, we made sure to get lots of beans for you!  

Me:  I don't put beans in my chili.

Aunt:  Nonesense!  Now, I already took the ground turkey out of the freezer so it will be thawed for tomorrow.

Me:  Oh, for the love of...<sigh>...what kind of whiskey or bourbon do you have?

Aunt:  WHAT?

Me: ...for the chili...

Aunt:  Stop joking around.  Remember, not spicy!

Gastronomical suicide occurred the next day.  Everyone said it was amazing and awesome.  I was mortified and denied all culpability. 

This post had me laughing out loud. Thank you for sharing.

 

[bryhamm]

Staple on Halloween. 

Don't people complain about the little pointy ends?

 

[bryhamm]

This is a post where I complain about relatives, and their non-understanding of 'The Zen of Chili' and the life it entails.

I fly several states away to visit relatives, and on the car ride to my Aunts house from the airport my Aunt tells me I am making chili the next day.  The following conversation happened:

Aunt:  Hastur, we want you to make chili tomorrow for the family gathering we're having.

Me:  What? 

Aunt:  Yeah, your sister told us you make a great chili!

Me:  Oh, she did, did she?  OK.  Umm...We're going to have to go to the grocery store so I get some things.

Aunt:  Nope.  I have everything you'll need already.

Me:  <not able to suppress a sarcastic laugh> No you don't.

Aunt:  Yes, everything you'll need to make your chili is at my house.

Me:  Do you have bakers chocolate?  What kind of fresh and/or dried chilies do you have?

Aunt:  Chocolate?  What do you need chocolate for?  No chilies either.  We don't want it spicy.

Me: ...

Aunt:  Also, we made sure to get lots of beans for you!  

Me:  I don't put beans in my chili.

Aunt:  Nonesense!  Now, I already took the ground turkey out of the freezer so it will be thawed for tomorrow.

Me:  Oh, for the love of...<sigh>...what kind of whiskey or bourbon do you have?

Aunt:  WHAT?

Me: ...for the chili...

Aunt:  Stop joking around.  Remember, not spicy!

Gastronomical suicide occurred the next day.  Everyone said it was amazing and awesome.  I was mortified and denied all culpability. 

was waiting for this part

You:  how many onions did you get

Aunt:  one

You:  we're gonna need 2 more, and they need to be large

Aunt:  stop joking around

 

[General Malaise]

This is a post where I complain about relatives, and their non-understanding of 'The Zen of Chili' and the life it entails.

I fly several states away to visit relatives, and on the car ride to my Aunts house from the airport my Aunt tells me I am making chili the next day.  The following conversation happened:

Aunt:  Hastur, we want you to make chili tomorrow for the family gathering we're having.

Me:  What? 

Aunt:  Yeah, your sister told us you make a great chili!

Me:  Oh, she did, did she?  OK.  Umm...We're going to have to go to the grocery store so I get some things.

Aunt:  Nope.  I have everything you'll need already.

Me:  <not able to suppress a sarcastic laugh> No you don't.

Aunt:  Yes, everything you'll need to make your chili is at my house.

Me:  Do you have bakers chocolate?  What kind of fresh and/or dried chilies do you have?

Aunt:  Chocolate?  What do you need chocolate for?  No chilies either.  We don't want it spicy.

Me: ...

Aunt:  Also, we made sure to get lots of beans for you!  

Me:  I don't put beans in my chili.

Aunt:  Nonesense!  Now, I already took the ground turkey out of the freezer so it will be thawed for tomorrow.

Me:  Oh, for the love of...<sigh>...what kind of whiskey or bourbon do you have?

Aunt:  WHAT?

Me: ...for the chili...

Aunt:  Stop joking around.  Remember, not spicy!

Gastronomical suicide occurred the next day.  Everyone said it was amazing and awesome.  I was mortified and denied all culpability. 

This is the funniest post I've read in the FFA in ages.  Well done! 

 

[General Malaise]

Making my version this week for a party on Sat.  Cannot wait!!!!!  Got a chili cook-off and I intend to win. 

 

[Hastur]

was waiting for this part

You:  how many onions did you get

Aunt:  one

You:  we're gonna need 2 more, and they need to be large

Aunt:  stop joking around

Thankfully she had lots of onions.  I don't care if I was on a plane for 4 hours or not, I would have INSISTED on going to the store for more if she didn't have at least 3 large onions.  

 

[SWC]

Making my version this week for a party on Sat.  Cannot wait!!!!!  Got a chili cook-off and I intend to win. 

how many twix bars do you use take that to the bank bromigo 

 

[Grahamburn]

Guys who are roasting fresh chiles for this..  How many are you using for the full batch recipe?

 

[Dickies]

I always make this on Halloween and have gradually modified the recipe over the years.  I don't use any olive oil, but rather cook the onions with the sausage and let the oil the releases from the sausage do the work.  It's healthier and honestly I think it comes out better.

I've experimented with sausage, and I have found I like doing 1lb chorizo and 1lb italian sausage.  Because there is an extra pound of sausage in there, I cut the "stew meat" back by a half pound or so.  As for the "stew meat" I just buy a chuck roast.  I find that meat labeled as stew meat is inconsistent and it's not much more time to break down a chuck roast.

This year I am going to do away with using beer to rehydrate the chilis and either just use water.  I've also gone away from Fat Tire, as I don't care to drink it and I never liked buying a 6 pack only to be stuck with three that don't go in the chili.  I think the last time I made it I used Lagunitas 12th of Never Ale.

 

[Joe Bryant]

I always make this on Halloween and have gradually modified the recipe over the years.  I don't use any olive oil, but rather cook the onions with the sausage and let the oil the releases from the sausage do the work.  It's healthier and honestly I think it comes out better.

I've experimented with sausage, and I have found I like doing 1lb chorizo and 1lb italian sausage.  Because there is an extra pound of sausage in there, I cut the "stew meat" back by a half pound or so.  As for the "stew meat" I just buy a chuck roast.  I find that meat labeled as stew meat is inconsistent and it's not much more time to break down a chuck roast.

This year I am going to do away with using beer to rehydrate the chilis and either just use water.  I've also gone away from Fat Tire, as I don't care to drink it and I never liked buying a 6 pack only to be stuck with three that don't go in the chili.  I think the last time I made it I used Lagunitas 12th of Never Ale.

All that sounds great. And is standard chili process. For beer vs water, I bet you barely notice any difference. And definitely little to no difference among types of beers assuming you're using something relatively normal and not a stout or sour or something like that. 

 

[bryhamm]

I made a batch recently.  My alteration to the recipe is 3lbs stew meat and 3lbs chorizo.  Well, this time I substituted in 1lb of smoked rib meat in place of 1 of the lbs of stew meat.  This added a very nice flavor to the chili.  I highly recommend saving and freezing leftover smoked meat to throw in the chile.

 

[Joe Bryant]

I made a batch recently.  My alteration to the recipe is 3lbs stew meat and 3lbs chorizo.  Well, this time I substituted in 1lb of smoked rib meat in place of 1 of the lbs of stew meat.  This added a very nice flavor to the chili.  I highly recommend saving and freezing leftover smoked meat to throw in the chile.

100%. Almost any kind of BBQ'd meat can be frozen and then added back to chili with outstanding results. 

Brisket this way is the bomb.

Also Brunswick Stew is awesome. 

 

[Joe Bryant]

Brunswick Stew         11/18/12

Ingredients

2 sticks salted butter

3 cups (2 large) finely diced sweet onions

2 tablespoons minced garlic

6 oz country ham pieces diced. (might try more)

1 teaspoon cayenne pepper

2 tsp freshly ground black pepper

1 tablespoon salt

1/4 cup Worcestershire sauce (4 TBS)

1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)

1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)

1 pound smoked pulled pork

1/2 pound smoked pulled chicken

1/2 pound smoked pulled turkey

1 pound smoked chopped beef brisket

1 ((number 10) can crushed tomatoes (100 oz)

1 quart drained yellow corn kernels or 2 - 15 oz cans

1 quart drained baby lima beans or 2 - 15 oz cans

1 quart or more quality chicken stock or broth

2 TBS Sweet Spicy Love Rub

Directions

Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and ham and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

Notes   For my standard 7 1/4 qt La Creuset Dutch oven, cut this recipe in half. It fills about ⅔ of La Creuset dutch oven. Also used all pork and it tasted great.

Recipe started off from Southern Soul Barbeque, Saint Simons Island, GA but tweaked

 

[General Malaise]

100%. Almost any kind of BBQ'd meat can be frozen and then added back to chili with outstanding results. 

Brisket this way is the bomb.

Also Brunswick Stew is awesome. 

Do you ever make your own beef broth with the leftover bones from smoking ribs or similar?  I'm big on making my own broths/stocks and freezing them for use throughout the year but I don't own a smoker.  The one time I made turkey stock from the remains of a smoked turkey it turned out wonderful.  Just had a little something extra when I made jambalaya/gumbo/soup.  

 

[Dan Lambskin]

Making my version this week for a party on Sat.  Cannot wait!!!!!  Got a chili cook-off and I intend to win. 

I love the idea of a chili cook off but it usually results in me eating a bunch of sub par chili and then just wishing I had eaten more of my own chili 

 

[the moops]

Anyone got a good veggie chili recipe? I make a decent one but I just sort of make it up each time and it's fine, but certainly not spectacular

 

[Dickies]

I love the idea of a chili cook off but it usually results in me eating a bunch of sub par chili and then just wishing I had eaten more of my own chili 

The last chili cookoff I did was with my wife's family.  My mother-in-law was the 3-year reigning champ despite just using a store-bought seasoning mix.  She was so confident that it is the best chili ever that she thought I was wasting my time doing a variation of this recipe.  Everyone in the family preferred mine, and to your point I had no leftovers.

My wife was also predictably pissed at me that I had to go in an steal her mom's glory at the family chili cook-off.

 

[SFBayDuck]

100%. Almost any kind of BBQ'd meat can be frozen and then added back to chili with outstanding results. 

Brisket this way is the bomb.

Also Brunswick Stew is awesome. 

I have some leftover brisket in the freezer and wouldn't have thought to add it to chili....absolutely doing this next week!

 

[General Malaise]

I love the idea of a chili cook off but it usually results in me eating a bunch of sub par chili and then just wishing I had eaten more of my own chili 

Sadly, I ran out of time to make this last week so I went to the party in shame.  But I did make a skillet cornbread that was delicious so not all was lost.  But yeah, I had to eat some pretty lackluster chili and cast a vote for the least mediocre one.

Actually, that's unfair.  One guy had a pulled chicken chili with white beans that was excellent.  Different but I really liked it.  Oh and one gal had a crockpot with bowtie Mac and cheese that was outstanding.  I asked for her secret ingredients and she said, among other things, smoked paprika and Mrs. Dash.

I haven't thought of Mrs. Dash in years but I'll be damned that Mac and cheese was terrific. 

 

[General Malaise]

Anyone got a good veggie chili recipe? I make a decent one but I just sort of make it up each time and it's fine, but certainly not spectacular

New Seasons (or Whole Foods) has a great black bean chili recipe that's not bad at all. I've made it a few times as my wife (and now two of my kids - the ones no longer in the will) is a vegetarian.  You can do way worse than googling that and following their recipe.

One trick - get a potato masher and use it during the  latter stages of cooking. It really adds a nice consistency while releasing some flavors, especially if you presoak dry beans in beer for 24 hours.  Presoaking dry beans takes away some farting too.....I'm told. 

 

[Joe Bryant]

Do you ever make your own beef broth with the leftover bones from smoking ribs or similar?  I'm big on making my own broths/stocks and freezing them for use throughout the year but I don't own a smoker.  The one time I made turkey stock from the remains of a smoked turkey it turned out wonderful.  Just had a little something extra when I made jambalaya/gumbo/soup.  

For sure. Making stock from leftover bones from smoked meats is great. I'll do it after a bunch of pork shoulders and it's super good. Freezes easily in quart deli containers.

 

[Joe Bryant]

I have some leftover brisket in the freezer and wouldn't have thought to add it to chili....absolutely doing this next week!

 

[General Malaise]

Super Bowl Bump!

 

[Hastur]

Super Bowl Bump!

Very timely bump!

Side note:  I'm in a soup group on FB, and posted my chili recipe yesterday.  Got a lot of "I love Wendy's chili" comments.  After self evaluating my pompous and hyper critical silent thoughts, I have come to the conclusion I am a chili snob.  Not sure yet if I should try to be more understanding of other views in regards to chili...

 

[gianmarco]

Very timely bump!

Side note:  I'm in a soup group on FB, and posted my chili recipe yesterday.  Got a lot of "I love Wendy's chili" comments.  After self evaluating my pompous and hyper critical silent thoughts, I have come to the conclusion I am a chili snob.  Not sure yet if I should try to be more understanding of other views in regards to chili...

This recipe has ruined chili for me.  Most attempts at chili now don't come close to this. 

 

[General Malaise]

Very timely bump!

Side note:  I'm in a soup group on FB, and posted my chili recipe yesterday.  Got a lot of "I love Wendy's chili" comments.  After self evaluating my pompous and hyper critical silent thoughts, I have come to the conclusion I am a chili snob.  Not sure yet if I should try to be more understanding of other views in regards to chili...

Yeah, there's a good reason why Hormel or Wolf Brand stays in business.  Convenience sells.

I also think a lot of this is how we're raised.  My mom, bless her heart, was not a very good cook.  But she didn't have the time to dedicate to it.  She taught all day, raced home, ate something quick, tutored in the evenings, made something quick for dinner then prepared lesson plans.  Dinner just wasn't going to be elaborate.  

But she made this one dish - beer spaghetti - that I absolutely LOVED.  And she taught me how to make it, and I made it all the time when I was in college and beyond.  It was cheap and easy.  A packet of dry spaghetti powder, pound of ground beef, tomato paste, can of beer and a squeeze of ketchup.  Pure heaven!

Fast forward to the early days of my relationship to my Italian wife.  She watched me make this for my boys and almost had a heart attack!  She had never even heard of a spaghetti sauce coming out of a packet.  She shamed me (gently then, but loves to tell this story to this day) and showed me the ways her Italian family makes a red sauce.  But that's all she knew, her dad lives in the kitchen and everything is a slow, methodical process that tastes amazing.  And now I follow suit and take my time with it but I really didn't know any better.

And yeah, I'd devour some of my mom's beer spaghetti right now and be in heaven.

 

[Hastur]

Yeah, there's a good reason why Hormel or Wolf Brand stays in business.  Convenience sells.

I also think a lot of this is how we're raised.  My mom, bless her heart, was not a very good cook.  But she didn't have the time to dedicate to it.  She taught all day, raced home, ate something quick, tutored in the evenings, made something quick for dinner then prepared lesson plans.  Dinner just wasn't going to be elaborate.  

But she made this one dish - beer spaghetti - that I absolutely LOVED.  And she taught me how to make it, and I made it all the time when I was in college and beyond.  It was cheap and easy.  A packet of dry spaghetti powder, pound of ground beef, tomato paste, can of beer and a squeeze of ketchup.  Pure heaven!

Fast forward to the early days of my relationship to my Italian wife.  She watched me make this for my boys and almost had a heart attack!  She had never even heard of a spaghetti sauce coming out of a packet.  She shamed me (gently then, but loves to tell this story to this day) and showed me the ways her Italian family makes a red sauce.  But that's all she knew, her dad lives in the kitchen and everything is a slow, process that tastes amazing.  And now I follow suit and take my time with it but I really didn't know any better.

And yeah, I'd devour some of my mom's beer spaghetti right now and be in heaven.

Gotta admit, had to google "dry spaghetti powder".  I'd never heard of that.

 

[Scoresman]

I have still yet to make this recipe because my family won't let me deviate from my usual, which actually isn't too different from this.  The key things to me are

- Using dried chilis and making a "chili puree" instead of chili powder.  I do mine with stock and add in some chipotle peppers in adobo.

- Using beef chunks instead of ground beef.  I use chuck roast.  Cut them into steaks and sear the steaks instead of searing the cubes. 

- Adding alcohol of some sort. I use beer as well.  I've recently been toying with the idea of adding the beer later in the cooking process since I've read that cooking beer too long can make it more bitter.  

 

[Joe Bryant]

Yeah, there's a good reason why Hormel or Wolf Brand stays in business.  Convenience sells.

I also think a lot of this is how we're raised.  My mom, bless her heart, was not a very good cook.  But she didn't have the time to dedicate to it.  She taught all day, raced home, ate something quick, tutored in the evenings, made something quick for dinner then prepared lesson plans.  Dinner just wasn't going to be elaborate.  

But she made this one dish - beer spaghetti - that I absolutely LOVED.  And she taught me how to make it, and I made it all the time when I was in college and beyond.  It was cheap and easy.  A packet of dry spaghetti powder, pound of ground beef, tomato paste, can of beer and a squeeze of ketchup.  Pure heaven!

Fast forward to the early days of my relationship to my Italian wife.  She watched me make this for my boys and almost had a heart attack!  She had never even heard of a spaghetti sauce coming out of a packet.  She shamed me (gently then, but loves to tell this story to this day) and showed me the ways her Italian family makes a red sauce.  But that's all she knew, her dad lives in the kitchen and everything is a slow, methodical process that tastes amazing.  And now I follow suit and take my time with it but I really didn't know any better.

And yeah, I'd devour some of my mom's beer spaghetti right now and be in heaven.

That's a great point. Nostalgia wins almost every time. 

It's also a great jump off into the "authentic" idea. I believe people should like what they like. If that's Macaroni and Cheese from Kraft, go for it. 

I also get that people are rightly proud of how they do things their way. 

 

[Dickies]

I posted about it in the Otis diet thread, but I’m on a restricted diet due to a health condition and have to give up wheat, corn, eggs, soy, nuts, dairy, seafood and meat. I was craving “normal” foods to eat so decided to make this recipe, but sub the chuck roast for mushrooms, the beer for beef broth, the whiskey for anejo tequila, and the sausage for an extra pound of beans.

It may sound weird to some/most of you, but it was actually really good. The flavor was basically the same, and the mushrooms gave the chili a relatively meaty texture. 

 

[AAABatteries]

I always make this on Halloween and have gradually modified the recipe over the years.  I don't use any olive oil, but rather cook the onions with the sausage and let the oil the releases from the sausage do the work.  It's healthier and honestly I think it comes out better.

I've experimented with sausage, and I have found I like doing 1lb chorizo and 1lb italian sausage.  Because there is an extra pound of sausage in there, I cut the "stew meat" back by a half pound or so.  As for the "stew meat" I just buy a chuck roast.  I find that meat labeled as stew meat is inconsistent and it's not much more time to break down a chuck roast.

This year I am going to do away with using beer to rehydrate the chilis and either just use water.  I've also gone away from Fat Tire, as I don't care to drink it and I never liked buying a 6 pack only to be stuck with three that don't go in the chili.  I think the last time I made it I used Lagunitas 12th of Never Ale.

Sig it

 

[Hastur]

I feel so....dirty.

I mixed a cup of my homemade chili with a cup of boxed mac-n-cheese.  

I'm sorry.  Sort of.  OK, I'm sorry I felt compelled to say this out loud.  I'm also sorry I enjoyed it SO MUCH.  I may need professional help.

 

[Judge Smails]

I feel so....dirty.

I mixed a cup of my homemade chili with a cup of boxed mac-n-cheese.  

I'm sorry.  Sort of.  OK, I'm sorry I felt compelled to say this out loud.  I'm also sorry I enjoyed it SO MUCH.  I may need professional help.

Yeah - you do

 

[TheWalkmen]

Would USDA prime steak (strip or ribeye) improve this masterpiece of a recipe?

 

[Grahamburn]

Would USDA prime steak (strip or ribeye) improve this masterpiece of a recipe?

Improve? No. You can’t improve on perfection.

 

[bryhamm]

I've experimented with sausage, and I have found I like doing 1lb chorizo and 1lb italian sausage. Because there is an extra pound of sausage in there, I cut the "stew meat" back by a half pound or so. As for the "stew meat" I just buy a chuck roast. I find that meat labeled as stew meat is inconsistent and it's not much more time to break down a chuck roast.

I've adjusted the original recipe to be 3lbs of sausage (I usually do all 3 of chorizo) and 3lbs of stew meat.

 

[General Malaise]

Made a white bean chicken chili last night that was dynamite. Added in some bacon when I was sautéing the peppers/onions for a little smokiness and man, quite pleased with the results. Nice little spin on a different kind of chili.

 

[Cowboysfan8]

Made a white bean chicken chili last night that was dynamite. Added in some bacon when I was sautéing the peppers/onions for a little smokiness and man, quite pleased with the results. Nice little spin on a different kind of chili.

Do you have a recipe you followed? I’d like to try something new myself

 

[Lehigh98]

Would USDA prime steak (strip or ribeye) improve this masterpiece of a recipe?

I don't know if you'd notice enough to make up for the extra cost.
I do recommend smoking the meat before you add it though.

 

[General Malaise]

Made a white bean chicken chili last night that was dynamite. Added in some bacon when I was sautéing the peppers/onions for a little smokiness and man, quite pleased with the results. Nice little spin on a different kind of chili.

Do you have a recipe you followed? I’d like to try something new myself

Yeah man, I loosely used this recipe as a guide but put my own spins on there.

Prior to it, I roasted a chicken in my Dutch oven and made broth out of carcass. Not necessary, but I've found that homemade chicken stock/broth is just so much better than store bought. Good info here and here.

On the chili, I like to use the fat that accumulates on the top of the broth when it cools down in the fridge. I find that very flavorful and if you're going to use the broth anyway, why not use the fat that congeals at the top as your starter?

Sauté the onions, poblano and jalapeno in the fat for 10 minutes over medium high heat, then toss in the garlic for 2-3 minutes. Here's where I added my chopped up bacon for smokiness and then followed the rest of the recipe pretty closely.

Just had some for lunch and I swear it's better today than it was last night.

 

[Cowboysfan8]

Made a white bean chicken chili last night that was dynamite. Added in some bacon when I was sautéing the peppers/onions for a little smokiness and man, quite pleased with the results. Nice little spin on a different kind of chili.

Do you have a recipe you followed? I’d like to try something new myself

Yeah man, I loosely used this recipe as a guide but put my own spins on there.

Prior to it, I roasted a chicken in my Dutch oven and made broth out of carcass. Not necessary, but I've found that homemade chicken stock/broth is just so much better than store bought. Good info here and here.

On the chili, I like to use the fat that accumulates on the top of the broth when it cools down in the fridge. I find that very flavorful and if you're going to use the broth anyway, why not use the fat that congeals at the top as your starter?

Sauté the onions, poblano and jalapeno in the fat for 10 minutes over medium high heat, then toss in the garlic for 2-3 minutes. Here's where I added my chopped up bacon for smokiness and then followed the rest of the recipe pretty closely.

Just had some for lunch and I swear it's better today than it was last night.

Yeah, I will most definitely be making this
Appreciate it, thanks

 

[Tau837]

Just had some for lunch and I swear it's better today than it was last night.

Good chili is always better the next day in my experience.

 

[SWC]

i put four breath mints in some chilie i made this week take that to the bank brohans

 

[playin4beer]

Home alone on a rainy, dreary Saturday. Seems like a pot of this legendary chili and college football sounds great!

Bump!

 

[SWC]

Home alone on a rainy, dreary Saturday. Seems like a pot of this legendary chili and college football sounds great!

Bump!

try putting six tic tacs into it take that to the bank brohan