kilted1
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I don't even really have a chili recipe per se, and its never exactly the same twice. I perfected my methods while living in Texas for 18 years, and 4 years of attending Chili cookoffs in San Angelo, Abilene and the surrounding area. Its amazing how many variations of the dish there are, mine however remains a mainly meat, onions, garlic and as many varieties of peppers; fresh and dried as I have on hand. Essential peppers, Jalapenos, Serrano, Ancho, Arbol, Piquin, and Pasilla *****. I go for the immediately spicy>>>gradually leading to agony and a change of shirts level of hot. There is no sense eating chili unless you have to change tee shirts at least once :twisted:
I use mainly Beef and Pork (just a little for fat content mainly) though if I'm fortunate to have venison I'll use it. The meat to me can be whole and sliced into chucks or cubes, or coarsely ground, I hate the hamburger grind though ...
I brown the meat well with fresh garlic (can you ever have too much garlic?) Onions Oregano, Thyme, nutmeg, cocoa and Cumin seeds. Cocoa you say? Yes, ever had Chicken Mole? A little bit of cocoa in Chili goes a long way, deepening the flavor, go too far and you will end up tasting chocolate, which isn't the idea at all. Start with about 1/2 teaspoons of cocoa/pound of meat. I use 1/2- full small can of tomato paste (Contadina Roma Style Tomato Paste) and NO tomatoes! I add water to the chili as I go to maintain a perfect thickness, IMHO chili should almost pour, but need assistance with a spoon to encourage it. I put all the dried chili pods into a coffee grinder and render to powder, adding to taste with other spices and herbs as I go. Other herbs and spices Black Pepper (as much as you can stand) marjoram, basil, and coarse salt to taste ( I like salty chili )
I'd have to think really hard to come up with a specific recipe, and to me chili is something you perfect along the way, more by taste than a formula. I really like it best prepared out doors on a real mixed wood (Mesquite, Hickory, Pecan) fire, as the smoke really adds much to the experience and taste.
I like it served with soda crackers, tortilla chips, beer (if you drink it) or iced tea (though I've gotten very used to sweet tea served in Georgia)
I use mainly Beef and Pork (just a little for fat content mainly) though if I'm fortunate to have venison I'll use it. The meat to me can be whole and sliced into chucks or cubes, or coarsely ground, I hate the hamburger grind though ...
I brown the meat well with fresh garlic (can you ever have too much garlic?) Onions Oregano, Thyme, nutmeg, cocoa and Cumin seeds. Cocoa you say? Yes, ever had Chicken Mole? A little bit of cocoa in Chili goes a long way, deepening the flavor, go too far and you will end up tasting chocolate, which isn't the idea at all. Start with about 1/2 teaspoons of cocoa/pound of meat. I use 1/2- full small can of tomato paste (Contadina Roma Style Tomato Paste) and NO tomatoes! I add water to the chili as I go to maintain a perfect thickness, IMHO chili should almost pour, but need assistance with a spoon to encourage it. I put all the dried chili pods into a coffee grinder and render to powder, adding to taste with other spices and herbs as I go. Other herbs and spices Black Pepper (as much as you can stand) marjoram, basil, and coarse salt to taste ( I like salty chili )
I'd have to think really hard to come up with a specific recipe, and to me chili is something you perfect along the way, more by taste than a formula. I really like it best prepared out doors on a real mixed wood (Mesquite, Hickory, Pecan) fire, as the smoke really adds much to the experience and taste.
I like it served with soda crackers, tortilla chips, beer (if you drink it) or iced tea (though I've gotten very used to sweet tea served in Georgia)
