I.P. Freley
I like people food
- Joined
- Dec 26, 2001
- Posts
- 2,038
I was going to post a poll, but those things drive me nuts...
Anyway... I'm off for a couple of days, and since it's absolutely freezing outside, I decided to whip up some chili. Almost time to serve it, but I was wondering what you gastronomic experts might think about this topic... And I'll poll inside of the thread instead of posting one!
How do you take your chili...
1- I go to Wendy's and that's good enough for me.
2- I buy frozen chili and heat it up at home.
3- I make my chili from a mix and scarf it down.
4- I start with a mix and then tweak it.
5- I make mine from scratch with canned or packaged ingredients.
6- I make mine from scratch with fresh ingredients.
7- I kill my own cows and start from there.
I'm in the 4-5 category, sizzling up my own meat, using a mix, and tweaking accordingly with some canned stuff. Here's my recipe, more or less:
2lbs ground sirloin, cooked in olive oil, fresh garlic, fresh onions, and red pepper sauce, and fresh-ground black pepper. Drain.
One 8oz can of tomato sauce
Two 14oz cans of diced tomatoes (no salt added)
16oz water
Chili mix. I use Carroll Shelby's mix, but not the masa flour or salt packet....
Mix all of the above and add:
About 12 squirts of Tabasco
1tbsp crushed red pepper
1tbsp chili powder
1tbsp cayenne pepper (in addition to the Shelby mix)
1/2tbsp fresh ground pepper
1tbsp salt
Cook all the above for about three hours, then add a 15.5oz can of red kidney beans for the last 15mins of cooking.
I personally serve it over Uncle Ben's converted rice, since that's the way my mom always made it. I add a little butter, maybe 1tbsp, when cooking.
Serve the chili over the rice with freshly-shredded sharp cheddar, topped with a liberal sprinkling of chili powder.
Anyone have any ideas or recipes they'd like to share? I'd love a good recipe that totally starts from scratch as a starting point... And then tweak it the way I like it.
BTW... Notice I said I'm making this with the knowledge that I have a few days off, so no FO's were harmed in the consumption of this chili!!! LOL
Anyway... I'm off for a couple of days, and since it's absolutely freezing outside, I decided to whip up some chili. Almost time to serve it, but I was wondering what you gastronomic experts might think about this topic... And I'll poll inside of the thread instead of posting one!
How do you take your chili...
1- I go to Wendy's and that's good enough for me.
2- I buy frozen chili and heat it up at home.
3- I make my chili from a mix and scarf it down.
4- I start with a mix and then tweak it.
5- I make mine from scratch with canned or packaged ingredients.
6- I make mine from scratch with fresh ingredients.
7- I kill my own cows and start from there.
I'm in the 4-5 category, sizzling up my own meat, using a mix, and tweaking accordingly with some canned stuff. Here's my recipe, more or less:
2lbs ground sirloin, cooked in olive oil, fresh garlic, fresh onions, and red pepper sauce, and fresh-ground black pepper. Drain.
One 8oz can of tomato sauce
Two 14oz cans of diced tomatoes (no salt added)
16oz water
Chili mix. I use Carroll Shelby's mix, but not the masa flour or salt packet....
Mix all of the above and add:
About 12 squirts of Tabasco
1tbsp crushed red pepper
1tbsp chili powder
1tbsp cayenne pepper (in addition to the Shelby mix)
1/2tbsp fresh ground pepper
1tbsp salt
Cook all the above for about three hours, then add a 15.5oz can of red kidney beans for the last 15mins of cooking.
I personally serve it over Uncle Ben's converted rice, since that's the way my mom always made it. I add a little butter, maybe 1tbsp, when cooking.
Serve the chili over the rice with freshly-shredded sharp cheddar, topped with a liberal sprinkling of chili powder.
Anyone have any ideas or recipes they'd like to share? I'd love a good recipe that totally starts from scratch as a starting point... And then tweak it the way I like it.
BTW... Notice I said I'm making this with the knowledge that I have a few days off, so no FO's were harmed in the consumption of this chili!!! LOL