Author Topic: Chili recipes- tips, tricks, and evolutions  (Read 12870 times)

KD5NRH

  • friends
  • Senior Member
  • ***
  • Posts: 10,926
  • I'm too sexy for you people.
Re: Chili recipes- tips, tricks, and evolutions
« Reply #50 on: January 13, 2017, 06:09:05 PM »
Chili recipe:
Whatever's in the fridge
More meat
Heat for a long time
Add hot sauce as needed until palatable...or not

Got some Da Bomb Ground Zero sauce on order just in case.

zxcvbob

  • friend
  • Senior Member
  • ***
  • Posts: 12,208
Re: Chili recipes- tips, tricks, and evolutions
« Reply #51 on: January 13, 2017, 06:40:56 PM »
Chili recipe:
Whatever's in the fridge
More meat
Heat for a long time
Add hot sauce as needed until palatable...or not

Got some Da Bomb Ground Zero sauce on order just in case.

I use Dave's Insanity Sauce like that, I just don't call it chili.  A five ounce bottle of Dave's lasts me for several years.
"It's good, though..."

Nick1911

  • Administrator
  • Senior Member
  • *****
  • Posts: 8,486
Re: Chili recipes- tips, tricks, and evolutions
« Reply #52 on: January 13, 2017, 06:48:24 PM »
Now that I've tried the OP's chili recipe, I'd just like to say...

It's very, very good.  Recommended.  In fact, I will likely add it to my recipe book.

Kingcreek

  • friend
  • Senior Member
  • ***
  • Posts: 3,472
Re: Chili recipes- tips, tricks, and evolutions
« Reply #53 on: January 14, 2017, 06:50:10 PM »
Thanks for the endorsement! Glad you liked it.
What we have here is failure to communicate.

thebaldguy

  • friends
  • Senior Member
  • ***
  • Posts: 789
Re: Chili recipes- tips, tricks, and evolutions
« Reply #54 on: January 16, 2017, 08:39:16 PM »
My wife and I make a big crockpot full of chili several times during the year. She likes the traditional chili ingredients plus chopped carrots, celery, and a cam of hominy corn/garbonzo beans as well as other canned beans (pinto and kidney) in the mix. We started doing this decades ago in college to stretch it out and save money. We freeze it into smaller containers and thaw/heat as needed for lunches and suppers.

We also put things like beer, cocoa powder and freeze dried or instant coffee or brewed coffee in the chili to darken it up and give it some more flavor. Try putting a teaspoon or two of cocoa and instant coffee in. Sub out a 1/2 cup or so of coffee for the instant stuff if you have leftovers from breakfast.

Besides crackers, we often eat our chili with warm tortillas (usually corn) or cornbread. We make the cornbread from scratch using the Quaker Cornmeal recipe and sometimes we throw in a seeded diced jalapeno.

Perd Hapley

  • Superstar of the Internet
  • friend
  • Senior Member
  • ***
  • Posts: 61,332
  • My prepositions are on/in
Re: Chili recipes- tips, tricks, and evolutions
« Reply #55 on: January 16, 2017, 09:04:41 PM »
...we often eat our chili with warm tortillas (usually corn) ...


I eat wheat tortillas with mine, sometimes.
"Doggies are angel babies!" -- my wife