Any Chili experts here?

[tp4tissue]

So.. I made this chili,, with this packet of premixed stuff..  I already threw it out.. but I believe after some googling..  it was "tex-mex" chili..


What 's the REGULAR chili called.. is there a name for it?  that Iconic, everyone recognizes chili flavoring..

[lightsout714]

Quick and easy.

[jdcarpe]

My personal recipe is a secret. I'd tell ya, but then I'd have to kill ya.

This recipe by Randy Moore, the winner of the 2001 Terlingua International Chili Championship cook off, is somewhat similar to mine:

Randy’s Fool’s Gold Chili 

Gray 2 pounds of cubed chuck tender beef (or chili grind). 
Add: 

1 14-1/2 oz. Can – Swanson’s Beef Broth 
1 8-oz. Can – Contadina Tomato Sauce 
1 Cube – Beef Bouillon 
1 Cube – Chicken Bouillon 
Float 1 Jalapeno Pepper and 1 Serrano Pepper. 

Bring to a boil and add: 

2 tsp. – Pendery’s Onion Powder 
1 tsp. – Pendery’s Garlic Powder 
1 Tbls. - Pendery’s Fort Worth Light Chili Powder 
2 Tbls. - Gunpowder Foods Texas Red Chili Powder 
¼ tsp. - Black Pepper 
1 packet - Sazon Goya 

Cut back heat and simmer for about an hour, then add: 

½ tsp. – Pendery’s Mexican Oregano 
½ tsp. – Pendery’s Onion Powder 
½ tsp. – Pendery’s Garlic Powder 
1 Tbls. – Pendery’s Fort Worth Light Chili Powder 
2 Tbls. - Gebhardt’s Chili Powder 
¼ tsp. – Black Pepper 
¼ tsp. – Cayenne Pepper 
½ packet – Sazon Goya 

Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add: 

1 Tbls. – Pendery’s Ground Cumin 
¼ tsp. – Cayenne Pepper 
½ packet – Sazon Goya 

Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed. 
Good luck and hope to see you on the chili trail! 

Randy

From https://www.chili.org/rmoore.html

[tp4tissue]

My personal recipe is a secret. I'd tell ya, but then I'd have to kill ya.

This recipe by Randy Moore, the winner of the 2001 Terlingua International Chili Championship cook off, is somewhat similar to mine:

Randy’s Fool’s Gold Chili

Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:

1 14-1/2 oz. Can – Swanson’s Beef Broth
1 8-oz. Can – Contadina Tomato Sauce
1 Cube – Beef Bouillon
1 Cube – Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.

Bring to a boil and add:

2 tsp. – Pendery’s Onion Powder
1 tsp. – Pendery’s Garlic Powder
1 Tbls. - Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya

Cut back heat and simmer for about an hour, then add:

½ tsp. – Pendery’s Mexican Oregano
½ tsp. – Pendery’s Onion Powder
½ tsp. – Pendery’s Garlic Powder
1 Tbls. – Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gebhardt’s Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:

1 Tbls. – Pendery’s Ground Cumin
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
Good luck and hope to see you on the chili trail!

Randy

From https://www.chili.org/rmoore.html

Where are the beans.. is this no beans?

[Puddsy]

not all chili has beans

i like jamie oliver's chili recipes.

http://www.jamieoliver.com/recipes/beef-recipes/good-old-chilli-con-carne

the guy is a ****, but he knows how to cook.

[lightsout714]

Chilli without beans is meh, basically chunky sauce imo.

[tp4tissue]

not all chili has beans

i like jamie oliver's chili recipes.

http://www.jamieoliver.com/recipes/beef-recipes/good-old-chilli-con-carne

the guy is a ****, but he knows how to cook.

hrrrmmm...   what is the "thickening" agent in the non bean chili.

[fohat.digs]

"Chili" refers to the chili peppers ("carne" refers to the meat part). There can be "chili" with no beans, no meat, and/or no tomatoes, but there must be chili peppers. I like them all in mine.

Alton Brown is my go-to guy, look for Season 08, Episode 06.

*    *    *    *    *    *    *    *    *    *    *    *    *    *

And then there is this, which I shamelessly post at least once a year:

*    *    *    *    *    *    *    *    *    *    *    *    *    *

THIS IS SOME KIND OF CHILI CONTEST!

If you can read this whole story without tears of laughter running down
your cheeks then there's no hope for you!

*Note: Please take time to read this slowly. If you pay attention to the
first two judges, the reaction of the third judge is even better!

For those of you who have lived in Texas, you know how true this is.
They actually have a Chili Cook-off about the time the Rodeo comes to
town. It takes up a major portion of the parking lot at the Astrodome.

The notes are from an inexperienced Chili taster named Frank, who was
visiting Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The Judge #3 called in sick at the last moment and I happened
to be standing there at the judge's table asking for directions to the
Budweiser truck, when the call came in. I was assured by the other two
judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I
accepted".

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili

Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 –- (Frank) Holy ****, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.
Judge # 3 -- Keep this out of the reach of children.  I'm not sure what
I'm supposed to taste besides pain. I had to wave off two people who
wanted to give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now.  Get
me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting ****-faced from
all of the beer.

Chili # 4 Bubba's Black Magic

Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the barmaid,
was standing behind me with fresh refills. That 300-lb. ***** is
starting to look HOT. . . just like this nuclear waste I'm eating! Is
chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
Considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage. Sally saved my tongue from bleeding by
pouring beer directly on it from the pitcher. I wonder if I'm burning my
lips off. It really pisses me off that the other judges asked me to stop
screaming. Screw those rednecks!

Chili # 6 Vera's Very Vegetarian Variety

Judge # 1 -- Thin yet bold vegetarian variety chili.  Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb
Judge # 3 -- I **** myself when I farted and I'm worried it will eat
through the chair.  No one seems inclined to stand behind me except that
slut Sally. She must be kinkier than I thought. Can't feel my lips
anymore. I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. I should take note that I am worried
about Judge #3. He appears to be in a bit of distress as he is cursing
uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
Like it is made of rushing water. My shirt is covered with chili, which
slid unnoticed out of my mouth. My pants are full of lava like **** to
match my shirt. At least during the autopsy, they'll know what killed
me. I've decided to stop breathing, it's too painful. Screw it; I'm not
getting any oxygen anyway. If I need air, I'll just suck it in through
the 4-inch hole in my stomach.

Chili # 8 Tommy's Toe-Nail Curling Chili

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge # 3 passed
out, fell over and pulled the chili pot down on top of himself. Not sure
if he's going to make it. Poor dude, wonder how he'd have reacted to
really hot chili?

[tp4tissue]

want to meet sally?

[IvanIvanovich]

Big pot, like 5l.
3-4lbs skirt steak, don't cut it up just salt and pepper it, add splash of vinegar and lime juice and then scorch one side on high heat until start to caramelize then set aside on plate.
fresh, seed and dice: 2 Anaheim, 2 Poblano, 4 Fresno, 4 Serrano, and if you like it hot 1 Carolina Reaper finely minced.
dried, crush: 1-3 Cascabel, 2-3 Chilaca, 3-4 Guajillo, 8-10 Pequin. Add Paprika 2tsp, Cumin 1tsp, 2 pinch thyme, 3 pinch Mexican Oregano, put all dried chilli and spices in grinder make powder. Add lime juice to powder to make paste so it won't burn.
Chop 1 whole large or 2 medium yellow onion and 3 clove garlic
2 tblspn lard start on low until melts, add season paste and let sweat, then add chopped onion+ garlic, let sweat for few minutes, add chopped chillis let start to soft. Now add steak whole cut along with juices from dish if there is not much juices add 1/2 cup beef broth. Cover on low and let this cook until the meat starts to fall apart by itself. Then add chopped fresh tomato 4-5 good size, a medium can of tomato sauce, 1/2 small can tomato paste, 1/4 cup carrot juice. Stir well and let simmer another 20 minute. If it ends up too thin I add some refried beans to thicken it up a little bit. Server over medium grain white rice, garnish with thick slice of queso fresco, cilantro, and lime wedge. Serve with side of pinto or black beans. It's also great in a big fluffy fried flour tortilla.

[tp4tissue]

Big pot, like 5l.
3-4lbs skirt steak, don't cut it up just salt and pepper it, add splash of vinegar and lime juice and then scorch one side on high heat until start to caramelize then set aside on plate.
fresh, seed and dice: 2 Anaheim, 2 Poblano, 4 Fresno, 4 Serrano, and if you like it hot 1 Carolina Reaper finely minced.
dried, crush: 1-3 Cascabel, 2-3 Chilaca, 3-4 Guajillo, 8-10 Pequin. Add Paprika 2tsp, Cumin 1tsp, 2 pinch thyme, 3 pinch Mexican Oregano, put all dried chilli and spices in grinder make powder. Add lime juice to powder to make paste so it won't burn.
Chop 1 whole large or 2 medium yellow onion and 3 clove garlic
2 tblspn lard start on low until melts, add season paste and let sweat, then add chopped onion+ garlic, let sweat for few minutes, add chopped chillis let start to soft. Now add steak whole cut along with juices from dish if there is not much juices add 1/2 cup beef broth. Cover on low and let this cook until the meat starts to fall apart by itself. Then add chopped fresh tomato 4-5 good size, a medium can of tomato sauce, 1/2 small can tomato paste, 1/4 cup carrot juice. Stir well and let simmer another 20 minute. If it ends up too thin I add some refried beans to thicken it up a little bit. Server over medium grain white rice, garnish with thick slice of queso fresco, cilantro, and lime wedge. Serve with side of pinto or black beans. It's also great in a big fluffy fried flour tortilla.

I looked over several recipes for chili..

The only common ingrediant seems to be  beef, and chili pepper..

Everything else is up in the air...  whasupwidat..

[fohat.digs]

The only common ingredient seems to be  beef, and chili pepper.

No, the only common ingredient is chili pepper.

There are excellent vegetarian "chilis"

[IvanIvanovich]

There are so many diverse ways to make chilli from the more traditional type, Yankee chilli with beans and ground meat, pork verde chilli, chicken (or other poultry) white chilli, vegetarian bean (or some kind of meat analog) varieties... Then going past any commonalities in base ingredients the array of spices and herbs used in various recipes is immense.