I have some ground venison all browned up from last night's deer tacos in anticipation of making a batch of Chili tomorrow morning. I am going to try the cornbread on top thing for sure and I have some pork down in the freezer that I did a course grind on to use for sausage that I may pull out to use in the chili as well. Not sure if I will do any other variations of not but I am thinking and running ideas in my head.

There was delicacy when I was in the Navy served at most Naval Base snack bars called the chili burrito. It was a bed of fritos and on top of that was a crappy convience store style burrito (deep fried) and on top of that a large helping of chili covered with shredded cheddar. Absoulte crap but oh so tasty

John Cole,

I do this when I have Fritos around the house, but I don't go out of my way to get them. Delicious.

I know everyone says this, but my recipe is seriously the best chili you'll ever eat...

I'm at work, so I'll just post my recipe without pics...

Also, I never measure anything, just add what looks right, and it turns out awesome every time.


Ingredients:

.33/.33/.33 Ground Beef/Ground Pork/Chopped Sirloin
Onion
Green Bell Pepper
Celery
Garlic
Jalapenos
Poblanos
2-3 whole Habaneros... holes poked in them with toothpicks
Tomato
Tomato Sauce
Chili Hot Beans
Pork and Beans
Beer
Chili Powder
Cayenne Pepper
Cumin
Onion Powder
Garlic Powder
Cilantro
Lime Juice


Method:

1. Brown all the meat (do not remove grease or I will come to your house and eat your children)

2. Add chopped onion, celery, green pepper, jalapeno, poblano, garlic... cook until they sweat

3. Add all the spices, cook for a few minutes (this step is key, and usually where people screw up with soups/chilis/stews... you have to add the spices before the liquid ingredients so the meat/veggies are properly flavored/seasoned)

4. Add all liquid ingredients/beans/tomatoes/cilantro/habaneros

5. Cook until it tastes right

6. Fish out the habaneros, and serve that bitch up with some shredded cheese and scallions

Your recipe sounds really good SneakyFerret. I've never had chili with ground pork in it. I'm tempted to try it. Aren't habaneros the super hot ones?

Please give approximate amounts of these ingredients

- total meat
- tomato
- tomato sauce (do you use canned tomato sauce?)
- beer

Interesting treatment of the habaneros. I think I've seen better recipes, but at least I got a new idea.

I make this chili recipe by Emeril all the time. It's by far the best I've ever had. I recommend adding some Louisiana hot sauce at the end.

I'm sitting in the lab and haven't eaten lunch yet today. You're making me hungry. Nom nom nom.

I can't wait to get home next week and start trying different recipes you all have posted.

I have never heard of putting beer in a chilli before but it seems fairly standard. Going to have to try it.

No-one else includes Worcestershire sauce?

meh, if i am too add peppers (which i have in the past) i would add a sweeter red/yellow/orange. I'm not the biggest green pepper fan and they add a flavor to the chili that ruins it imo.

shhh. its the secret sauce.

Chili probably shares at least a little something of pizza's magic -- that you can make it all kinds of ways and even at its worst it's still not too bad and maybe even kinda good.
pretty good.

weird, this is almost the exact chili i just made yesterday. i had a can of sliced black olives, and since i love them in spaghetti sauce and pizza, i decided to throw them in. loved it.

I'm making chili tonight! Should I include Worcestershire sauce? (and how is that damn name supposed to be pronounced again, "worstershire"??) I have it in my cupboard but I'm afraid it will ruin my good thing.

I think you're supposed to pronounce it like werstersher, but I've probably never pronunced it right in my life.

Worstesistasistasistashire Sauce

Whatever, all I know is it is some damn good stuff!!

Don't add too much Katy if you do or it will get a bit sharp, just a small splash will do.

It is pronounced woostersheer with the oo pronounced like it is in book. Werstersher would be about right if you are from the West Country.

meat - 1/2 - 3/4 lb of each
tomato - a big can
tomato sauce - yes, canned... 2 regular cans
beer - I used to put in a whole can/bottle, but it can really take over the chili if you use too much, so I've started using about 1/2 a can



And yes, the habaneros are the super hot ones. If you don't want it hot, then don't add them. I personally believe, though, that it should be a battle to get through a bowl of chili!

I think adding worchestershire to a chili would be a good idea with a more classic or smoky recipe. In a recipe like mine, which is a little "south of the border" in nature, it probably wouldn't taste too good with the cilantro and lime.

hi Sneaky,

Thanks for your recipe. Sounds good! I will try to incorporate your ideas next time I make my chili. In the meantime, I made my normal chili recipe last night and it turned out pretty good I guess. No pictures (there's nothing pretty about chili). I made enough to feed a small army. I actually did add 1 tablespoon of wer-chester-shire sauce just because I felt it could use some salt and a little zing. We kept tasting it and thinking it needed something more...which started our typical chili argument -

Him: needs refried beans
Me: It's thick as hell! Don't add refried beans.
Him: needs a gravy
Me: Who needs gravy in chili? I think it needs sugar.
Him: It doesn't need any god damn sugar.
Me: Trust me, it needs sugar.
Him: Trust me, there's sugar in the refried beans. Don't put any damn sugar in it.
Me: It needs more zip!
Him: Hand me the Franks hot sauce.
Me: It doesn't need Franks. Jalapeno peppers maybe.
Him: Yes, put in jalapeno juice.
(I chop up a half a jar of jalapenos and toss them in)
Him: It needs more Franks.
Me: Seriously it does not need more Franks. I think it needs some sugar!
Him: It DOESN'T NEED ANY GOD DAMN SUGAR.....(repeat entire conversation)


Am I the only one who wants to put sugar in everything?

Anyway, by the time we were finished we had increased the amount of chili powder, black pepper, jalepenos and Franks. It had a good kick to it. He ate his the Cincinnati way, with grated cheddar cheese.

Sugar in Chili??

What the heck are you talking about when you say refried beans? Are you sure he didn't mean some other kind of beans? Refried beans are the kind you can spread with a knife.

Ya, really, and gravy ... WTF?????

OK, so, I reread the whole thread this morning and then immediately went to the store think "well I know how to cook, I'll just figure it out!" Oh, and for reference I'm a pretty good cook but have somehow never done chili (?!?), and after eating tons of people "best chili ever" I definitely know what I do NOT like, this is time to figure out what I DO like!

Anyways, I just bought a bunch of stuff and now its in the slow cooker for 9 hours. My concerns are that I didn't chop up the meat small enough (I like hearty chunks but I don't know if these are going to reduce as much as I assumed), too much meat (wtf did I just type?), and possibly too spicy. We shall see.

I'm also foregoing the cornbread top because we're not having anybody over anymore and I doubt that it'll hold up well over the week or so it'll be in the fridge, there's a massive quantity of chili!!!

I took pictures with my iPhone (camera busto) and will post properly sometime next week or Sunday maybe. Also, please remember, GO NAVY BEAT ARMY!!!!!!

for those lucky to get Hatch green chilis, i made pork green chili

1 can of light beer.
1 can of tomato sauce
1 can of corn
1 black beans
about 2 lbs of pork shoulder
1lb of hatch green chilis.

throw it in a crock pot and cook on high for a few hours. you have to peel off the charred skins of the hatch green chilis, and take out the seeds. then slice them up.

after about 3 hours, take out the pork shoulder and cut it into chunks, and return, and cook for a few more hours. can probably do this on low.

it was delicous.