What's your Chili recipe?

beardown07 said:
How big of a faggot do you have to be, to repeatedly get caught lying about how fucking great you are, be disliked by quite literally every person on the board, regardless of which political side they're on, and still show up here on a daily basis.

Talk about a fucking loser.
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You shouldn't describe yourself that way. You must have some redeeming value.
 
outofyourmind said:
Are they actually 2 different receipts or is it the same, you just dump the beans in ???
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Entirely different. The version with beans is more simple and quicker to make. It uses ground beef. The version without beans takes a lot longer because it uses larger chunks of meat that need to cook slowly to get tender.
 
Peter Gozintite said:
I do make a pork chili too, with no beans.
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Dana Carvey Nbc GIF
 
williewilliejuan said:
Entirely different. The version with beans is more simple and quicker to make. It uses ground beef. The version without beans takes a lot longer because it uses larger chunks of meat that need to cook slowly to get tender.
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Good Idea
 
SU Nittany Tide said:
One pound well seasoned browned ground beef
One large onion chopped
Roughly three cans (total) of chili and kidney beans - I use dry beans so use your discretion
6-8 jalapenos sliced
4 serranos sliced
3 habaneros diced
1 green bell pepper chopped
2 cans hot rotel
1 large can whole peeled tomatoes
Carroll Shelby seasoning pack

Mix everything together in crock pot (with beef already browned). Cook on low for 6-8 hours. Refrigerate overnight. Put back on for six hours before eating. Serve with chili cheese fritos, sour cream, and extra sharp cheddar.
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Dang, gurl! That sounds like a sinus clearer!

Fire Spring GIF
 
Peter Gozintite said:
@ukfanfrombirth(cali cat) tell these guys to get off my fucking back about how to spell ruux
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Ok, guys ... get off Pee-pee's fucking back about how to spell ... the combination of flour and fat that's used to thicken up lots of yummy food.

Peter Gozintite said:
I make my chili with ground turkey, and its fucking amazing. No one can tell, and raves about my shit. I also know how to make a rue, which is really the trick to making any good chili or gravy. Have not seen anyone mention that yet.
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I mean, I'm not sure what the hell a street has to do with making his turkey chili, but he was born in Indiana, so there are things about him which will never make sense.

Oh, and, yes, a roux is the key to a good gravy, but if you can't make a hearty chili without making a roux for it ... :noidea:

I'm a fuckin' vegetarian and I even I can make a hearty chili without needing a roux to thicken it up ... it's called tomato paste.
 
williewilliejuan said:
I also make a chili verde, but that takes a while to make, so I reserve that for cold and/or rainy days.
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So I went look this up and it sounds very interesting.

A green chili!

Holy smokes its got to be good!

Going to store later for supplies....
 
Bayou Tiger said:
So I went look this up and it sounds very interesting.

A green chili!

Holy smokes its got to be good!

Going to store later for supplies....
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It’s good. Roasting off the chilies and the tomatillos takes some time, but it’s a favorite of mine. Like anything vaguely Latin, it’s nearly impossible to find a good version in Collin County, TX.
 
williewilliejuan said:
It’s good. Roasting off the chilies and the tomatillos takes some time, but it’s a favorite of mine. Like anything vaguely Latin, it’s nearly impossible to find a good version in Collin County, TX.
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You do it in the oven? What type of pork cut...Loin, or something with more fat like the shoulder?
 
Bayou Tiger said:
You do it in the oven? What type of pork cut...Loin, or something with more fat like the shoulder?
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I lightly oil the tomatillos and peppers and roast them in the oven. Then you peel them and blend them up. The tomatillos you have to remove the husks before roasting. I use shoulder cut into cubes for the fat content. Loin would be too lean.
 
Bayou Tiger said:
You do it in the oven? What type of pork cut...Loin, or something with more fat like the shoulder?
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Fat! I've done it in a crock pot - not enough browning/depth of flavor for me, but good when you just want to have something tasty when you're off work. I like to brown big chunks of pork in a dutch oven first then let it simmer for hours.
 
williewilliejuan said:
It’s good. Roasting off the chilies and the tomatillos takes some time, but it’s a favorite of mine. Like anything vaguely Latin, it’s nearly impossible to find a good version in Collin County, TX.
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I grow tomatillos (and a good variety of peppers) and make salsa verde for canning. I don't tend to end up with a ton. Basically a half gallon for the year. I usually just use it on eggs though. I think this would basically be the same as the beginning of your recipe. Roast tomatillos, peppers, onions, and garlic.
 
williewilliejuan said:
I lightly oil the tomatillos and peppers and roast them in the oven. Then you peel them and blend them up. The tomatillos you have to remove the husks before roasting. I use shoulder cut into cubes for the fat content. Loin would be too lean.
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What does the oiling do? I've never done it that way. I usually just char under the broiler or in a cast iron pan then throw them in a paper bag to steam then peel. Or if I'm feeling particularly lazy, I'll use canned tomatillos :laugh:
 
moxie said:
What does the oiling do? I've never done it that way. I usually just char under the broiler or in a cast iron pan then throw them in a paper bag to steam then peel. Or if I'm feeling particularly lazy, I'll use canned tomatillos :laugh:
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Honestly, the recipe I used at first said to lightly oil them so I do. Not sure if actually accomplishes anything.
 
Bayou Tiger said:
So I went look this up and it sounds very interesting.

A green chili!

Holy smokes its got to be good!

Going to store later for supplies....
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You have never had chili Verde before? Oh man, you've missed out.
 
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