hdwrench
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sounds like a bean soup we make w the leftover ham bone . lots of beans n onions and yes cooked all day !
How do you eat your chili?
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fourgearsavoy
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My wife makes my chili just spicy enough to keep me to one bowl at a time. I spoon it on one cracker at a time and usually go through a sleeve per bowl.
I drink a glass of cold milk on the side to cut the heat of the Habanero salsa she uses for a base.
Gus
I drink a glass of cold milk on the side to cut the heat of the Habanero salsa she uses for a base.
Gus
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Soup beans, yessir!
I just got home from an annual chili cook off in Illinois near St. Louis... pretty good stuff!
I like my chili thick, jalapeños, oyster crackers, plenty of beans and meat, plenty of bite, lots of sharp cheddar and sometimes a big old spoonful of sour cream to knock the fire down... it needs to be one good bowl and your done...!
I like my chili thick, jalapeños, oyster crackers, plenty of beans and meat, plenty of bite, lots of sharp cheddar and sometimes a big old spoonful of sour cream to knock the fire down... it needs to be one good bowl and your done...!
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Mercy, that's fancy.
The East St. Louis Shriners had the chili winner last year, I think they should hold the title again this year... best dang chili dog ever! The guys serving may add a little coolness to the chili dog . I’m a Shriners fan.
Crackers crumbled into the chili and cornbread on the side…
Just a bag of beans.Mercy, that's fancy.
I'm usually the one who makes the chili at our house. I use red chili beans and black beans and add chopped onions and bell peppers (usually green and red). Most of the time I use stew meat instead of hamburger. I put it in the slow cooker all day so the meat gets nice and tender. In the past we've eaten it with noodles or rice, but in recent years we haven't so much. I always crumble saltines in it. Some might say that I eat chili with my crackers. 
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I like to slice up pepperettes in mine.
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there's more than 15 beans there
Detective D
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I am glad to see there isn't a bunch of chili snobs on FBBO! I hate when you try to discuss this topic and the snobs proclaim chili is only a thin tomato sup basically or something similar and all other ingredients are "stew". BAH on that!
I will divulge(sort of) my chili recipe(in a way) I do not really measure things. This is because the pot is basically one of those enormous enamal coated canning pots. I have no idea how big it really is, but depending on your desired recipe size you will have to figure out the proportions. Anyway-
quart can of tomato juice. maybe 2. how big is your pot?
quart can of V8 veggie juice(this is important)
hamburger
kidney beans. light and dark and red. can fulls. You have to decide how much. I might even use a can of "chili beans"
one can condensed tomato soup. small can. i don;t add the water.
half a beer. or so. don;t do too much, it will overpower things
chili powder. How much? Yes, about that much. I don't know, taste it, but remember this: after things simmer it will become hotter. If you make it hot, it will be HOT later.
small box of elbow macaroni. (right here the purists are losing their minds) this is to absorb the chili powder for when you reheat it later. THIS makes it SPICY
chopped onion. No I don;t know how much. How much do you like?
some cans of diced tomatoes. How much? I dunno. The bigger cans, maybe two? You decide.
Some cans of those big chunks of stewed tomato. Again, these will absorb the chili powder and get SPICY the next day when you reheat. Wife loves them.
black pepper
some salt, because something about salt and tomato is great, and the can of soup needs it a bit.
I usually season the hamburger with some season salt. Locally, I use Mad Dog and Marril. If you are in a pinch Lawrey's is fine
Some garlic powder. NOT TOO MUCH, this isn't italian.
This has to simmer for a long time. You can eat it right off after you are done letting it simmer.
HOWEVER
It is 10,000 times better after you refidgerate it overnight and reheat it the next day. Not sure why, the chili powder will absorb into the tomato chunks and noodle, it is like the chili flavor intensifies and emulsifies into the entire bowl. it is good the day it is made, it is outstanding after a night in the cooler.
I like shredded WI cheddar in it. Wife likes crackers but no cheese. No crackers for me.
Things I have tried:
corn. NOPE, but some might like it.
Clamato(brand) juice. This was actually pretty good, but I did not make other adjustments and it needed something else. maybe some minced spicy peppers or red pepper flakes.
diced green pepper. eh, it seemed to detract from "chili" flavor expectation for me.
other beans. OK, I grew up(so did wife) with only kidney beans so we are on the fence. I want to try some REALLY spicy some time with one of those bags as shown in an earlier post. We keep those around too. Last time I tried them, it seemed to dilute the spice some and cover over some of the tomato goodness quite a bit. I think "lot-sa beans" will be it's own recipe.
The key to the above is the V8 veggie juice. it brings a real richness and fullness to the "broth" if you can call it that. You need to ensure there is sufficient tomato flavor though. it should taste more like tomato than veggie juice, by far. In fact, it should not really taste like veggie juice per se, hard to explain, it becomes a base flavor and you don;t really recognize it in there but it makes a difference in the end result, like a lot of soups/stews. The beer is similar, it should not taste like beer if that makes sense. I use a dark usually. Adds an earthy flavor.
I will divulge(sort of) my chili recipe(in a way) I do not really measure things. This is because the pot is basically one of those enormous enamal coated canning pots. I have no idea how big it really is, but depending on your desired recipe size you will have to figure out the proportions. Anyway-
quart can of tomato juice. maybe 2. how big is your pot?
quart can of V8 veggie juice(this is important)
hamburger
kidney beans. light and dark and red. can fulls. You have to decide how much. I might even use a can of "chili beans"
one can condensed tomato soup. small can. i don;t add the water.
half a beer. or so. don;t do too much, it will overpower things
chili powder. How much? Yes, about that much. I don't know, taste it, but remember this: after things simmer it will become hotter. If you make it hot, it will be HOT later.
small box of elbow macaroni. (right here the purists are losing their minds) this is to absorb the chili powder for when you reheat it later. THIS makes it SPICY
chopped onion. No I don;t know how much. How much do you like?
some cans of diced tomatoes. How much? I dunno. The bigger cans, maybe two? You decide.
Some cans of those big chunks of stewed tomato. Again, these will absorb the chili powder and get SPICY the next day when you reheat. Wife loves them.
black pepper
some salt, because something about salt and tomato is great, and the can of soup needs it a bit.
I usually season the hamburger with some season salt. Locally, I use Mad Dog and Marril. If you are in a pinch Lawrey's is fine
Some garlic powder. NOT TOO MUCH, this isn't italian.
This has to simmer for a long time. You can eat it right off after you are done letting it simmer.
HOWEVER
It is 10,000 times better after you refidgerate it overnight and reheat it the next day. Not sure why, the chili powder will absorb into the tomato chunks and noodle, it is like the chili flavor intensifies and emulsifies into the entire bowl. it is good the day it is made, it is outstanding after a night in the cooler.
I like shredded WI cheddar in it. Wife likes crackers but no cheese. No crackers for me.
Things I have tried:
corn. NOPE, but some might like it.
Clamato(brand) juice. This was actually pretty good, but I did not make other adjustments and it needed something else. maybe some minced spicy peppers or red pepper flakes.
diced green pepper. eh, it seemed to detract from "chili" flavor expectation for me.
other beans. OK, I grew up(so did wife) with only kidney beans so we are on the fence. I want to try some REALLY spicy some time with one of those bags as shown in an earlier post. We keep those around too. Last time I tried them, it seemed to dilute the spice some and cover over some of the tomato goodness quite a bit. I think "lot-sa beans" will be it's own recipe.
The key to the above is the V8 veggie juice. it brings a real richness and fullness to the "broth" if you can call it that. You need to ensure there is sufficient tomato flavor though. it should taste more like tomato than veggie juice, by far. In fact, it should not really taste like veggie juice per se, hard to explain, it becomes a base flavor and you don;t really recognize it in there but it makes a difference in the end result, like a lot of soups/stews. The beer is similar, it should not taste like beer if that makes sense. I use a dark usually. Adds an earthy flavor.
Detective D
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The ham bone is for split pea soup. People scoff at split pea. I agree, the canned stuff makes me gag. Made at home with a giant bone in it and then trim little pieces off at the last minute..... woah mama.
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We poor folk down here in the south caint afford but one color beans....
Detective D
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Don't wanna derail, but this reminded me-
large jalepeno, cut in half, scoop out the insides.
some cream cheese.
Generous bit of venison back strip
lay a thin piece of cheddar over it
wrap in bacon
bake on cookie sheet. Use foil or the boss will have your *** for what you did to her cookie sheet
With hunting season here and the bacon wrapped peppers this came to mind.
Carry on with the chili talk now!!
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We poor folk down here in the south caint afford but one color beans....
they're magic beans, Ed....... you're supposed to plant them
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I notice there hasn't been much mention of Cincinnati chili...
Supposedly famous over spaghetti noodles. A regional treasure!
Well...
Wife and I decided once to see what that was all about and bought that brand name one (frozen)
at the store, gave it a whirl and - well, I thought we'd gotten a "bad one".
It was nasty!
So as to give it a fair try, a couple weeks later, we tried it again - but no, same result.
Awful.
Supposedly famous over spaghetti noodles. A regional treasure!
Well...
Wife and I decided once to see what that was all about and bought that brand name one (frozen)
at the store, gave it a whirl and - well, I thought we'd gotten a "bad one".
It was nasty!
So as to give it a fair try, a couple weeks later, we tried it again - but no, same result.
Awful.
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