I'm in the mood for a nice bowl of chili this weekend.

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by Anonymous

reply 55

November 1, 2018 3:57 PM

OP, I already know I'll be ripped to shreds for this, but this is the chili I grew up with. I'm adding a link to a recipe, but I have a recipe that I inherited from my Mom that's a bit different (that I don't want to bother to look up). Cincinnati Chili isn't really chili (according to most Americans) but it's my favorite comfort food. I live alone, so when I make up a batch, I freeze some to share with my brother, who grew up eating the same thing. It's an Ottoman Empire/USA hybrid originally developed by Greek-speaking immigrants in Ohio.

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by Anonymous

reply 1

January 14, 2017 12:57 AM

That chili looks good, but I'm not a fan of spaghetti noodles with chili.

I prefer crackers.

In the photo, the chili also seems to be lacking the "gravy."

by Anonymous

reply 2

January 14, 2017 1:00 AM

Scott Tenorman's pubes and parents.

by Anonymous

reply 3

January 14, 2017 1:01 AM

My favorite chili is served with lots of cheese, sour cream, and avocado. Yum!

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by Anonymous

reply 4

January 14, 2017 1:02 AM

R2, Thanks, I'm avoiding carbs so I don't generally order the

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by Anonymous

reply 5

January 14, 2017 1:04 AM

I use duck confit instead of meat, white beans instead of kidney, omit the tomato and chili and use thyme, garlic, and pancetta. It's perfect!

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by Anonymous

reply 6

January 14, 2017 1:05 AM

R5 again, I apologize. I don't generally order (or cooK) chili with spaghetti anymore. I just order (or make) a 'chili bowl' which is pretty much a spicy beef stew with toppings

by Anonymous

reply 7

January 14, 2017 1:06 AM

Open can of Wolf brand chili, preferably without beans.

Pour in bowl and stick in microwave for 2 minutes.

Add salt, pepper and garlic powder to taste.

Sprinkle white onions and cheddar cheese on top.

Put back in microwave to melt cheese.

Serve with tortilla chips (optional).

by Anonymous

reply 8

January 14, 2017 1:08 AM

I prefer chilliman of the canned chilis. It was started in Springfield IL in the 50s but currently owned by Faribault Foods of Minnesota.

by Anonymous

reply 9

January 14, 2017 1:16 AM

Inserting myself again, one of the things that interests me is that the Classical Romans included so many elements and ingredients that would see little to no use in Western Europe for centuries;. That conflation of 'sweet' and 'savory' spice goes back a long way to Rome, then the Middle East, and India. The idea that the French 'knew' cumin and all these other seasonings from the Middle Ages on, shows the discipline the French have about a 'taste'. Cincinnati chili, with its cinnamon and allspice, is sort of a remnant, or hidden fossil, of something that was, at one time, much larger.

by Anonymous

reply 10

January 14, 2017 1:23 AM

C'mon folks! Everyone eats chili! Elizabeth Taylor had it shipped overseas from Chasen's, so no shame in loving chili.

by Anonymous

reply 12

January 14, 2017 1:39 AM

Just to let you bitches know... it isn't chili if it has beans in it. It may be some sort of bean soup with meat, but chili does not have beans in it. (and dont get me started on spaghetti.)

by Anonymous

reply 13

January 14, 2017 1:42 AM

R13, is this your version of chili?

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by Anonymous

reply 14

January 14, 2017 1:43 AM

Oh, fer gawdskakes. Can we please learn the chili recipes from other areas? Instead of dismissing someone? I've tried to represent Oho (in all its weirdness) so can someone please explain North Carolina vs Texax chili so a hick like me can understand?

by Anonymous

reply 16

January 14, 2017 1:59 AM

Trader Joe's chicken or turkey in a can with those toppings upthread

by Anonymous

reply 17

January 14, 2017 2:14 AM

I hate beans, so once I discovered real chili had NO BEANS, I liked it a lot more.

Why do people have to put such giant mounds of cheese all over everything? Gross!

by Anonymous

reply 18

January 14, 2017 2:15 AM

I stopped eating meat several years ago & don't remember the recipe I used, except for one critical point: use cubes of chuck (as you would for stew) rather than ground beef. It makes all the difference between ordinary & extraordinary chili.

Oh -- & simmer the ingredients in dark beer instead of water.

by Anonymous

reply 19

January 14, 2017 2:23 AM

This week my Costco just started carrying their own Beef and Cheese Chili in a plastic covered bin type container similar to their Chicken Noodle soup. Haven't tried it yet though.

by Anonymous

reply 20

January 14, 2017 4:28 AM

Costco deli has chili by the large bowl..very large

by Anonymous

reply 21

January 14, 2017 4:40 AM

Believe it or not, OP, the Neelys (Food Network site) have a fabulous chili recipe.

It does have ground beef and pork plus black and kidney beans.

I particularly loved the smoked paprika and cumin and the chili powder and other spices. It calls for beer also.

Plus the regular garnishes: green onions, cheddar cheese, sour cream. I bake up the muffins from Famous Dave's as well.

Yum. I might make this for the Superb Owl day.

I've never seen the chili at my Costco.

by Anonymous

reply 22

January 14, 2017 5:07 AM

I shove kielbasa up my ass, pull it out, then beat my cat with it.

by Anonymous

reply 23

January 14, 2017 5:18 AM

For the veg/vegans:

2 tbsp extra virgin olive oil 1 large onion, chopped 1 large yellow, red, or orange bell pepper, chopped (optional) 1 can diced fire-roasted tomatoes 1 zucchini, chopped (optional) 5 cloves garlic, minced 2 tsp chili powder (more/less to taste) 1 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 tsp pepper 2 15 oz. cans of black beans, rinsed and drained ½ -1 canned chipotle peppers in adobo sauce, minced (add the whole can if you like it spicy) 2 cups veggie broth 2 tsp light brown sugar 2 cups cooked brown rice 1 lime avocado fresh coriander, chopped

Heat oil in a big soup pot over medium-high heat. Add onion, optional bell pepper and zucchini, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, around 5 minutes.

Add beans, tomatoes, chipotle, broth, and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked brown rice and heat through. Remove from heat and let sit for 10 minutes to thicken up a little. When done squeeze a little lime juice in each bowl and garnish with avocado and chopped fresh coriander. Non-vegans can add fave shredded cheese and a dollop of sour cream.

by Anonymous

reply 24

January 14, 2017 5:31 AM

I'm going to make this chili this weekend. It's new to me.

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by Anonymous

reply 25

January 14, 2017 6:15 AM

[quote]My favorite chili is served with lots of cheese, sour cream, and avocado. Yum!

R4, there is no sour cream on that chili, and just a light dusting of cheddar. And lots of raw onion.

by Anonymous

reply 26

January 14, 2017 6:16 AM

Here's my recipe. I know you homosexuals will love it

Store bought canned chili

Add beer, nuts, beef jerky, cheetos and whatnot.

by Anonymous

reply 27

January 14, 2017 6:47 AM

I like Steak and Shake chilli in a can might give Chilliman a try.

by Anonymous

reply 29

January 14, 2017 10:24 AM

And the other is Ina Garten's Barefoot Contessa recipe, which is more of a project but the results are worth it:

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by Anonymous

reply 30

January 14, 2017 10:32 AM

I've made a version of Chasen's famous chili which was pretty good. Still prefer my Mom's recipe, but it's good to switch it out sometimes.

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by Anonymous

reply 32

January 14, 2017 2:53 PM

I add clove, bayleaf, and lime to the chile powder and cumin. Using chunked, then browned, pork adds a lighter flavor and mates well with buttery cornbread.

Jiff no longer makes a good mix, so I use cornmeal and thawed corn kernals.

by Anonymous

reply 33

January 14, 2017 3:02 PM

I'd love to make the Ina recipe but a 5 pound trimmed brisket is expensive as all hell.

No can do.

Besides I actually couldn't find a trimmed brisket piece. All I ever see in the stores is those gigantic pieces that weigh more than 10 pounds and have all that fat still attached.

And no, I wouldn't even begin to know how to trim the big brisket piece into something more manageable. 🙄🙄

by Anonymous

reply 34

January 14, 2017 10:44 PM

^34, since I'm single, I very seldom make many of the recipes that are published that are meant to feed a full crew of people. If I were making Ina's recipe, I'd reduce the ingredients by half, and instead of brisket, use the 'stew meat' (usually just chunks of chuck roast) that's sold at my local Kroger. Actually, just getting a chuck roast and using a good knife to trim the fat and cut it into chunks is easy enough. And I'd definitely leave out the green peppers.

by Anonymous

reply 35

January 14, 2017 11:30 PM

The recipe on Costco canned chicken breast is quite good.

by Anonymous

reply 36

January 14, 2017 11:52 PM

I wish I had a recipe, but really, the best chili I've ever had (other than my Mom's) was a white bean chili with crabmeat and Jamaican jerk sauce. I always ordered whenever I ate at a (now closed) local restaurant. I haven't been able to find any recipes on-line that seemed to pull those elements together.

by Anonymous

reply 37

January 15, 2017 12:00 AM

I know Guy Fieri is not popular around here, but.....this recipe seems to be the closest to my Mom's recipe, growing up (which she never wrote down). I've made it several times (including this weekend), always get rave reviews from friends....

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by Anonymous

reply 38

January 15, 2017 10:09 AM

R12 and she got fat in her mid-29s,

by Anonymous

reply 39

January 15, 2017 10:39 AM

My own variation. I make this every winter.

- 2 boxes of Wicks-Fowler 2-Alarm Chili mix (it has the basic flavor combo of chili powder, oregano, paprika, and also (imporant) masa in the right proportions. Saves the hassle of finding and measuring dried spices. - 3-4 pounds chili-grind beef (or ground chuck). - 1 large yellow onion, diced - 6-8 cloves garlic, run through a garlic press or minced. - 3 tbs corn oil - A mix of dried chiles (a combo of 2 or more types gives a much richer flavor). I use Ancho, Guajillo, and Chile de Arbol. 2-4 each kind. -2 cups water or beef broth - 2 28oz cans Petite Diced tomatoes, - 1 28ox can whole peeled tomatoes - 1 can tomato paste - Salt and black pepper

Roast the chilies: Preheat oven to 400. Remove the seeds and soak the chilies in a cup or so of warm water for an hour. When softened, slice them open and lay flat on a cookie sheet covered with a sheet of tinfoil. Roast in oven for 5-10 mins until carmelized brown. Don't over roast. Remove and cool, then chop into fine pieces (you can use a food processor).

In a large stew pot, cook the onions over Med. High heat until translucent, then add the garlic and cook for a minute or two. Toss in a 1/2 tsp salt to frontload, then add the beef and brown it, mixing the onions/garlic in thoroughly. Stir in the box mixes, and roasted chiles and cook for a minute or 2 to bloom the spices. Then add the 2 cups of water or beef broth. Stir thoroughly to distribute the flavors. Then add all the tomatoes and tomato paste. Salt and pepper to taste. Cook for about 30 minutes until bubbling, then remove from heat.

Eat with whatever additions makes you happiest.

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by Anonymous

reply 40

January 15, 2017 11:42 AM

Like Northern beans with hambone, chili needs to cook eight hours minimum, R40.

Plus, you've been cooking long enough to avoid measuring spices. If you know penis length on the internet, you know how much of each spice is needed.

by Anonymous

reply 41

January 15, 2017 11:58 AM

R41, cooking that long only ends up with everything taste flat and homogeneous. It cooks out much of the brightness of the tomato and the volitiles from the onion and garlic that add zing. Better to cook it less and let the flavors meld by refrigerating it overnight. You only need to cook things that long if you're trying to extract flavor from large cuts of meat/bones, like in a stock. Chiili needs texture and character.

by Anonymous

reply 42

January 15, 2017 2:04 PM

It's chili time! Who doesn't love chili?

by Anonymous

reply 43

October 30, 2018 7:03 AM

R42 is right. With ground meat, chili is done in an hour. Cooking ground meat longer makes the texture mealy.

I do cook it longer if I use regular chuck, but not eight hours. More like two or three.

by Anonymous

reply 44

October 30, 2018 7:14 AM

Many people find kidney beans the most difficult of all beans to digest. For me, black-eyed peas are the easiest legume to digest, so I will sometimes make a bean chili using them. (After all, chili is really about the mix of spices). Of course, wilt your onions in a little oil, add your chili seasonings (or chili powder plus extra cumin), put in your tomato products. (I love a couple of cans of rotel tomatoes), maybe some garlic and some broth, add the beans and simmer until all the flavors are nicely melded. I would do nearly the same if making an all-meat chili, which is the only kind that Texans will acknowledge. For all meat chili, I might also add a can of tomato paste for extra umami.

by Anonymous

reply 45

October 30, 2018 8:06 AM

I don't have the whole recipe right now, but the recipe I make uses coffee, cocoa, beer, beef stock, canned flame roasted diced tomatoes with the juice, tomato paste brown sugar, chile powder, cumin, thyme, bay leaf, cinnamon, chiles, red pepper, garlic, bacon, beef, beans, cilantro. The key is the order in which you add the ingredients to build depth of flavor. You start with the bacon cut into pieces or lardons, sweat the onions in the bacon, add the beef to brown, then the garlic. Add the tomato paste and cook for a few minutes, then add the brown sugar and cocoa, cook for a bit, then deglaze with about a cup of strong coffee. Add the chiles and spices, cook for a bit, add the tomatoes and cook for a few minutes. Add two cans of beans (black, kidney, pinto, other, your choice) and the beef stock, thyme and bay leaf heat for a bit, then add the beer, stir and simmer for about an hour until the liquid has reduced some and the chile has thickened. Then add two more cans of beans and cook for about 30 minutes. Finally, add chopped cilantro stir, and check for seasoning. Serve with your choice of toppings. I usually serve corn bread and cole slaw with it. The original recipe called for a mix of ground chuck and a pound or two of sirloin cut in cubes. I forgo the sirloin, using just ground chuck or even low fat ground beef. I added the bacon to the recipe, and use about a quarter of a pound.

by Anonymous

reply 46

October 30, 2018 9:58 AM

Drive up to Wendy's and order one, ask for a packet of their hot sauce to add to it.

by Anonymous

reply 47

October 30, 2018 10:10 AM

Tuesdays is buy one get one free chili at Wendy's

by Anonymous

reply 48

October 30, 2018 10:14 AM

Hate large beans ! Only the small white ones I love

by Anonymous

reply 49

October 30, 2018 12:05 PM

R46 sounds good. Will be making this tomorrow night. Thx.

by Anonymous

reply 50

November 1, 2018 1:42 PM

My chili is incredibly simple: 1 lbs ground beef, can of beans, can of diced tomatoes, can of tomato sauce, spices, and a little water.

Spices are 2T chili powder, 2T paprika, 2 t oregano, 1 1/2 t cumin, 1 1/2 t garlic powder, 1 t onion powder, 3/4 t coriander, dash cayenne, and salt and pepper.

Scoff away.

by Anonymous

reply 51

November 1, 2018 1:49 PM

Another vote for the Neelys recipe but modified to take out kidney beans and pork and use grass fed lean ground beef and cannelli beans instead.

Serve with corn muffins with chopped jalapenos and aged cheddar baked in.

by Anonymous

reply 52

November 1, 2018 2:03 PM

No matter what the recipe, add a square of dark Bakers chocolate.

by Anonymous

reply 53

November 1, 2018 2:03 PM

Carman makes some good chili

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by Anonymous

reply 54

November 1, 2018 2:55 PM

Alton Brown's pressure cooker chili.

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by Anonymous

reply 55

November 1, 2018 3:57 PM