Thread: Your Chili Recipe

Ok Biatchez..

What's your chili recipe?

I am making my first ever pot of chili right now. Throwing in onions, green and red peppers and about 5 lbs of hamburger, plus 3 cans of plum tomatoes. Added some chili powder and that shit is cooking now. I also have some celery I am throwing in a little bit and red kedney beans. Going to keep adding the chili powder and keep tasting it as I go...and maybe some cayenne too to spice it up.

I did a bit of web surfing and this is what I came up with that seemed simple enough.

How you make it? I love chili and it is freakin balls frozen to the ice cold here, so it is a must, but no idea if this will be any good. It looks good tho.

So what yer chili?

I like a vegetarian chili also. Pretty much the only difference is leave out the hamburger, use more kidney beans, plenty of celery, corn, carrot chunks, etc. You can get experiemental with the veggies. Spices pretty much the same as a regular chili.

Mines allready in the boxer chow section

Buy some hot peppers, chop them up and bung them in.

Although I pretty much give this advice on anything anybody is making.

Sounds good, not sure about celery in chili but either way

How long you guys cook it for?

I've been brewing it on low heat for about 2 hrs. Trying to resist eating it until it is ready, buy meh...is smelling pretty damn good. I added in the kindey beans and stuff about an hour ago.

Yea I like spicy...so I wish I had hot peppers. Hoping the cayenne does the trick.

Hormel Chili, Minced Garlic and cubes of Velveeta Cheese

Lean Ground beef...drained
Green onion Sausage....not much
Kidney Beans
some pinto beans
thin sliced purple onion
chopped green pepper
Diced creole Tomatos
1 can "chili magic".....mainly a sauce base,thats it-Chily powder
Mrs.Dash table blend
Tabasco Sauce.....as you desire but be prepared
Salt-Pepper-
Some other stuff but its a matter of what you like

Ohh.....Ritz crackers on the side.......or french bread.Man,Im hungry now.and a kleenex for the nose

i love chili

For adding heat Encona hot sauce works well in everything you use it in. It's basically chopped up Habanero and Scotch Bonnet peppers. If normal hot peppers are two or three on a scale of ten then Habanero/Scotch Bonnet peppers are a ten. You can even burn yourself chopping them up. I love hot peppers and eat them by the pound but I won't even try eating those things raw for a bet. In Encona sauce they're just edible as you can control the dosage.

Turned out not too bad. A bit bland. Added some salt n pepper and topped it with chedder cheese...not bad at all.

I'll prob. bumb this post on the next batch I make...and will try something completely different. WIll be eating chili right thru till March.

speaking of chili i just ate some. but it was plain ol wolf chili but i added salt n pepper, with shredded cheese, and spoon of salsa. with some crackers on the side. im full

Originally Posted by CountryBoy

Hormel Chili, Minced Garlic and cubes of Velveeta Cheese

I was watching some show, I don't know if it was on the food network or the travel network-probably the more manly one of those two-and they showed this thing where like the main way of eating Chili in like Cleveland or Ohio in general is that they put the Chili on top of spaghetti and then dump a shitload of cheddar cheese on it. I don't know.

bump for making Chili today.

Got a shitload of peppers I just put in with onions and garlic. Red peppers, green peppers, yellow peppers of different varieties, then the hot stuffs...jalepena, habenaro and jamaican hot peppers.

Any of you guys ever eaten a jamaican pepper? holy shit! It looked harmless enough. Sorta like a small unripe shrivelled green tomato. Cut into it, took a little piece seeds and all and had a bite. 5 seconds later was sucking on the water faucet trying to put out the fire in my face. Good stuff.

Can't wait to see how it turns out.