Chili

[hamburgerfan]

Rip, you've posted food stuff here before and seem like one of the last people who would not enjoy eating chili. Do you have any recipes, or basic general tips and words of wisdom about making chili?

[Mark Rippetoe]

Basically, chili consists of meat, minced onions, herbs, and spices. Chili does not contain beans, tomatoes, any recognizable pieces of peppers or vegetables of any description. There are many versions, but I like cumin and a little cinnamon in mine. There is a very good brand of ground chili available from Bueno Foods in Albuquerque. Buy the mild red stuff here: https://www.weshipchile.com/index.php?productID=13

[RRod]

I make mine with chuck (1/4" or so), roasted poblanos (skinned, stemmed, seeded) processed to a nice sauce, garlic, cumin, oregano, and salt. Basically the "original" recipe given in "A Bowl of Red" by Tolbert. Good stuff, and a great base for adding in extras.

[macorn63]

While it may be true that Texas Chili contains no beans (which is what I prefer on fritos, enchiladas, or just in a bowl on a cold day) but whatever you want to call it, if you throw in some pintos or kidneys it makes a dang good meal.

Filling, plenty of protein and fiber, and cheap.

[apparatus]

I ate two bowls of chili before I went to bed once. I will never do that shit again.

[Shion]

I surprised the hell out of some family I have down in Tennessee with the quality of my chili, living in french canada and all. I use a lot of onions, garlic, red peppers and beans and use a little beer to flavour the meat along with black ground pepper, cumin, soy sauce and cinnamon at the very end.

[thefinalsql]

I have made this before, pretty good, from: http://www.npr.org/templates/story/s...toryId=4108397

2 lbs beef shoulder, cut into ½-inch cubes

1 lb pork shoulder, cut into ½-inch cubes

¼ cup suet

¼ cup pork fat

3 medium-sized onions, chopped

6 garlic cloves, minced

1-quart water

4 acho chiles

1 serrano chile

6 dried red chiles

1 Tablespoon comino seeds, freshly ground

2 tablespoons Mexican oregano

Salt to taste

Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chile and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chilies and meat. Serve as separate dish.

[Draft]

No beans.

I put crushed up tortilla chips in mine. Something I picked up from Television Food Nerd Alton Brown. The chips dissolve and thicken the hell out of the chili.

[Greg C]

Since saucy recipes like this are better simmered for a longer time (imo), I like something like brisket, which will fall apart over time, but still be slightly chunky at the end.

No beans? I knew you Texans were a bit odd, but I guess here's some proof. I like 2-3 different types in mine: black, red and pinto are my most frequent choices.

Start with whole anchos and chipotles in adobo and make your own sauce from scratch. Oh, and don't forget some beer in there too.

[Mark Rippetoe]

At least you're not using tomatoes.