Do I want chili? Yes. Is there a pot of chili ready? Yes.
Well, then there’s my answer.
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Wednesdays are when the corner deli has its chili special. It’s Minnesota chili, though. Not bad, once you put enough hot sauce in.
“Would you like that mild, extra mild, or North Shore style?”
Sriracha is my friend, especially in MN. There’s a place I go to for wings and Monday Night Football, and I bring my own Sriracha and have the wings prepared naked, just because their sauce is so sad and so not hot.
My friend, a MN native, said his mother considers pepperoni pizza to be too hot to eat. He’s the one who turned me on to the Sriracha.
No, they aren’t paying me for my endorsement.
I’m just about to deep fry a dozen oysters to have with lashings of sriracha. What a coincidence.
Chili during the day just seems so decadent. Especially when I don’t have any.
You’re invited, Prof.
Better Half calls Sriracha Vietnamese ketchup.
Chili?
CHILI??!?!?
If anybody is gonna be eating some damn chili around here, it’s gonna be ME, goddammit.
And pass the oyster crackers. Cracker.
Oh, you BETTER stop looking at me like that or I will snatch you baldheaded.
I’ve been experimenting with chili recipes for the past year trying to come up with an easy, cheap, and decent version. So far my Numbah One is cooked beans with Pace’s Salsa Verde salsa and shredded Costco rotisserie chicken.
I like fresh salsa but that Pace version is awesome for cooking because of the smoked paprika.
Some chili in every pot and a car in every garage.
Jeff Is The One We’ve Been Waiting For
Pork belly with pinto beans and jalapeños makes pretty damn good chili.
Here’s what I’ve been making:
2lbs ground chicken
24oz diced tomatoes (can)
(2) 8 oz cans tomato puree
(2) cans red kidney beans
4 oz can chopped green chili peppers
a large onion, diced.
a cup of water
a few cloves of chopped garlic
anche chili powder (2tbsp), cumin (tsp), salt and pepper (tsp).
Brown meat and onion. Add it to a slow cooker, along with all the other ingredients. Cook on high for 30 minutes. Switch to low, cook 4-6 hours.
Good source of protein
It’s not chili if there’s no cinnamon in it.
Given that the only hope this failshit little country is ever gonna have of not inducing the New World Order by way of fiscal Cloward and Piven, whoever occupies the big chair next must mount an effort to wind down every social program and institute between years one and four of the next presidency. And to repeal pretty much every hunk of legislation written in the last hundred years.
Impossible…yet any of us would be qualified. If not for the skeletons in DDA closets.
Chicken? I thought you were talking about chili. What are you, from New York City?
Chicken chili. Well now. Being a boring culinary creature of habit, I never considered that. Since I have a freezer full of Sam’s Club chicken breasts, I’ll have to give that whirl.
Did you see the feature on the one-legged wrestler, Jeff? No lie. CBS did a good story:
http://www.cbsnews.com/stories/2011/03/22/earlyshow/living/main20045830.shtml
Silver, thanks for the invite, but I’ll have to make do with the leftover chicken paprikash in the fridge.
I like mine honest to Texas!
[runs away from the food fight he just started]
Hmmm… chili.
It’s cold and blustery here today. Chili sounds like lunch!
And ground chicken? I’ve heard of shredded chicken, but who the hell grinds chicken?
Grinding the chicken. Isn’t that a euphemism for what the guy over at that other web–
Nevermind. Too easy.
No food fight, Ernst. I like Carroll Shelby’s chili mix. I make it hot, too.
;^)
Leftover Mexican lasagna at my Gasthof tonight.
I make mine hot, Spiny. The frau is a Minnesota native so the Cayenne pepper goes in separately. I like to goose it with some chipotle chili powder as well.
That Mexican lasagna’s starting to not sound so good.
Mexican lasagna
la raza reclaimed that too
I saw that, Prof Shade. Absolutely amazing. My wife and I watched with our mouths hanging open.
Every time I inch closer to misanthropy, I see something like this and it just amazes me what humans are capable of.
Sorry, Prof. They were sensational. Time to wash down with beer, brb.
BE the chili…
So what’s the ruling on corn in chili? I live in another country so these things tend to be vague. Kinda how the Japanese always ALWAYS put corn nibblets and mayo on pizza. Don’t know where that comes from, but it seems authentic to them.
Did a slow cook pot-roast style chili once. Cooked it for 2 days. It looked like ashphalt and the house smelled of it for a week. But the taste was spectacular. It was more like gravy than chili, the meat just melted on your tongue, but it was so rich tasting you could barely finish a small bowl without feeling like you had eaten a whole horse, and washed it down with 50% cream.
You know the first thing I thought of when I read that?
I’ll bet that dude has an awesome figure one.
I need help.
Bastiches,
My wife and I use Pace Hot Picante sauce for chicken tacos.
Brown chicken boneless chicken thighs with an onion. Add a jar of Pace, cook chicken at around 300 for 4 hours, pulling the chicken apart during the process. About 40 minutes before serving, take the lid off to boil off any excess liquid.
Isn’t that a double positive?
My first thought was, “good luck trying to score a double leg takedown on that dude.” So I’m right there with you, B. Moe.
Putting corn in your chili will still get you lynched in some parts of Texas and New Mexico…
antillious posted on 3/23 @ 3:02 pm
So what’s the ruling on corn in chili? I live in another country so these things tend to be vague.
I’m not a fan of corn in chili but hominy goes pretty well with a version I’ve done. I think the texture is a better match. as in All recipes, personal preference matters. … Except in Texas, where this entire discussion is null and void apparently.
I am searching for a link. I do not mind corn in chili. Sweet corn balances our the scotch bonnets pretty nicely.
Corn is for Brunswick stew, not chili.
mojo,
Isn’t adding beans to chili considered a Yankee adulteration?
;^)
TEXAS CHILI COOK-OFFS
INEXPERIENCED CHILI TASTER
Notes From An Inexperienced Chili Tester Named FRANK, who was visiting Texas from the East Coast: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table asking directions to the beer wagon, when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy,
and besides, they told me I could have free beer during the tasting – So I accepted.”
Here are the scorecards from the event:
________________________________________________________________________
CHILI # 1 – MIKE’S MANIAC MOBSTER MONSTER CHILI
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy shit, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.
________________________________________________________________________
CHILI # 2 – ARTHUR’S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of the reach of children. I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
________________________________________________________________________
CHILI # 3 – FRED’S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of peppers.
FRANK: Call the EPA, I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now get me more beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting shit-faced from all the beer.
________________________________________________________________________
CHILI # 4 – BUBBA’S BLACK MAGIC
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Is it possible to burnout taste buds? Sally, the barmaid, was standing behind me with fresh refills; that 300 lb. bitch is starting to look HOT just like this nuclear waste I’m eating. Is chili an aphrodisiac?
________________________________________________________________________
CHILI # 5 – LINDA’S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very Impressive!
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage; Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. I wonder if I’m burning my lips off? It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!
________________________________________________________________________
CHILI # 6 – VERA’S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice
and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic.
Superb!
FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I shit on myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. She must be kinkier than I thought. Can’t feel my lips anymore. I need to wipe my ass with a snow cone!
________________________________________________________________________
CHILI # 7 – SUSAN’S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili
peppers at the last moment. I should take note that I am worried about Judge Number 3, He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a damn thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like shit to match my damn shirt. At least during the autopsy they’ll know what killed me. I’ve decided to stop breathing, it’s too painful. Screw it, I’m not getting any
oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach.
________________________________________________________________________
CHILI # 8 – Helen’s Mount Saint Chili
JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare it’s existence.
JUDGE TWO: This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor Yank, wonder how he’d have reacted to a really hot chili?
FRANK: (Not available for comment.)
I think corn, or any one of many additions you can throw in are OK, but lightly. More like seasoning than a main ingredient.
I put a little Okra in a chili once, and kinda liked it.
That’s what I thought. Corn in chili is a minor additive and not a requirement, and will get you killed in Texas. Got it. I typically like it for color/texture.
Made a dessert chili once. Hot Temales, cinnamon hearts, and jelly beans in a chocolate mousse base. Be sure to check the candy you use as typically the candy coating will disintegrate and discolor the mousse. Probably should have added crushed oreos to it to thicken it up. It was an experiment, needs more revisions.
The most important consideration when it comes to chili is what beer you’re having.
Or, there’s an outside chance I’m an alcoholic.
I’ve never even heard of a chili recipe with corn before. I do like mixing in crumbled cornbread before eating it, but always assumed that that alone was some sort of sacrilege to purists.
I usually crush a couple handfuls of tortilla chips into my chili rather than cornbread. I also like to chop up a couple chipotle peppers and add a spoonful or so of the adobo sauce the peppers are packed in. Mmm mmm good.
I do that with chipotles/adobo too. Sometimes I use a little peanut butter as well if I’m trying to turn canned crap into something edible. I’m not sure I’d ever do that with chili made from scratch though.
“Sometimes I use a little peanut butter”
you’re “vile” :)
I’m catching up a bit because I’ve been traveling but… congrats! Darleen. That’s great news.
And, the opposite of congrats, Carin. That sucks. Hope everything goes as well as possible during his recovery.
Pikers. I had Shrimp and Grits for dinner. With diced habaneros. If it ain’t over 350K SHUs, it ain’t hot.
Once had hot wings made with capesasin (sp) sauce. Had blisters on my lips. Those were some tasty eating, but since we were at the beach, the splash into the ocean was a bitch the next day.
Think we each drank about 18 beers, which explained the highway A1A sign in the condo the next morning and the $150 per person bar tab.
BTW the sign was still attached to the sign post. We never did figure out exactly where on the road we pulled it from.
Stealing road signs is always fun.
Yep! It was my Buffett stage… hence the A1A sign. So Sumi.
I will think of you while I tee it up at The Farm, Stephanie.
I once walked into a bar at the beach where some guy was playing Jimmy Buffet covers. After looking at the people who crowded the stage and were really getting into it, I realized that I’d never been more aware of my whiteness than I was in that moment.
What I’m hearing is that you’ve never banged a sister, Abe.
(See, it works on two levels.)
Grrrr…
I see it’s supposed to be a balmy 27 degrees tomorrow.
Innocently Asks: Are y’all planning on playing with blue balls? For to find em in the snow?
J/K Have fun and hole em out. I’m playing the tee time just before the matches tee off tomorrow. Spectating and Playing. Winning!
I will play in the cold for that place. Hell, I will play in the cold practically anywhere.
Went to a Buffett concert at the Ampitheatre once where we put a tarp in the truck bed and filled it with water and spread out sand and tacky pink flamingos around our tailgate party so we could recreate the beach. Had on bikinis and drank margaritas for the ‘authenticity.’
I shudder recalling those days.
On the plus side, at the 3 day concert ‘Live! at the Fox Theatre,’ I threw up on my date. So there’s that. Drunk? Yeah. Went all three nights and only remember one. I blame the worm.
My lower limit is about 40 degrees. I have a cart cover and heater. Standards. I has them.
Now at least. In the days of Buffett, not so much.
What I’m hearing is that you’ve never banged a sister, Abe.
Certainly not one who likes Jimmy Buffet.
Well played, sir.