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LOL - Me too!

Frazzled wrote:
Wait, chocolate in Chili? Do your mothers know you swear like that?

Lol, it's not like we're tossing a few bars in, just about a tablespoon to help the flavour

Bison is superior to beef in every way.

Dogma's Bacon and Bison Chili.

1 large white onion
1 large red onion
1 head of garlic
4 large shallots
2 large green peppers
1 pound bacon
1 pound bison
64oz tomato sauce
8oz tomato paste
8oz Chipotle chilis in adobo sauce
4oz Sriracha sauce
1 Habenero chili, minced, seeds in
Cumin to taste
Chili Powder to taste
Oregano to taste
Basil to taste
Salt to taste

Dice bacon, brown in large stock pot. Transfer bacon to iron skillet after browning. Brown bison in skillet with bacon. Add all vegetables to stock pot to cook off in bacon fat. Once onions are translucent, transfer bison/bacon to stock pot. Add tomato sauce, and paste. Bring to a boil, then add chipotles, habenero, Sriracha, and spices. Reduce to a simmer, and cook off for 2 hours.

Serve alone, over rice, pasta, or crusty bread.

Looks grand.

Bison is a bit hard to get hold of in Manchester and would probably be prohibitively expensive if i ordered it :(

What's sriracha sauce? is it a brand over there, or can you give me a recipe?

I'm guessing that by head of garlic you actually mean a bulb? A head is about 50 bulbs iirc :S

Bison ranges from excellent to awful and dry. You gotta cook it right, you can't just act like it's beef.

And bacon? In chili? I suppose it's an ingredient that's hard to go wrong with.

J.Black wrote:
What's sriracha sauce? is it a brand over there, or can you give me a recipe?

Thai chili sauce.



Its slightly hot to my palette, with a bit of vinegar, and sweetness. That said I've long since left the realm of ordinary men in terms of heat tolerance. I use that stuff like ketchup in most recipes, and on most foods.

Most people I know say that its about twice as hot as something like a Tabasco.

J.Black wrote:
I'm guessing that by head of garlic you actually mean a bulb? A head is about 50 bulbs iirc :S

Yeah, I've always heard it the other way around, but that doesn't mean anything.

Orkeosaurus wrote:
And bacon? In chili? I suppose it's an ingredient that's hard to go wrong with.

The smokiness is amazing, especially with the chipotles to bolster it.

dogma wrote:

Thai chili sauce.



Its slightly hot to my palette, with a bit of vinegar, and sweetness. That said I've long since left the realm of ordinary men in terms of heat tolerance. I use that stuff like ketchup in most recipes, and on most foods.

Most people I know say that its about twice as hot as something like a Tabasco (tabasco is for pansies).

Your picture... was lacking in imposing qualities, such that I had to replace it. Beware the Sriracha... you have been warner brothered.

Beware...

Thai sauce, hmm?

I like Tai food. I'll have to try the sauce.

Bison? Yukk!! To me it tastes like liver. The best chili I've ever had was made from venison. Deer meat makes anything better. And chili is not the proper venue for chocolate.

As far as chili sauces go, this is my all-time favourite:

Orkeosaurus wrote:My mom made great chili. I can't remember the recipe for it though.

It's good with Fritos.

Orkeosaurus wrote:Corn chips. (Or "'Maize Crisps", or whatever you guys call things. )

Mmmm... Frito Chili Pie...

Now I wish I had the money to go buy Fritos.

And Chili...

And cheese...

J.Black wrote:As far as chili sauces go, this is my all-time favourite:

That's good stuff. I just ran out a couple weeks ago. Need to order more. Great on pizza.

You need to be careful adding sugar to it, if you put in too much then it is ruined.

Thats why I use the mango chutney, I would prefer to use peach but it is difficult to get hold of. The chutnet sweetens the chilli like the sugar. A piece of dark chocolate is also good for getting the nice dark and evil brown a chilli should be. The oxo cubes in my recipies do this also.

I will have to try adding a little cinamon to the mix.

dogma wrote:Bison is superior to beef in every way.

Dogma's Bacon and Bison Chili.

1 large white onion
1 large red onion
1 head of garlic
4 large shallots
2 large green peppers
1 pound bacon
1 pound bison
64oz tomato sauce
8oz tomato paste
8oz Chipotle chilis in adobo sauce
4oz Sriracha sauce
1 Habenero chili, minced, seeds in
Cumin to taste
Chili Powder to taste
Oregano to taste
Basil to taste
Salt to taste

Dice bacon, brown in large stock pot. Transfer bacon to iron skillet after browning. Brown bison in skillet with bacon. Add all vegetables to stock pot to cook off in bacon fat. Once onions are translucent, transfer bison/bacon to stock pot. Add tomato sauce, and paste. Bring to a boil, then add chipotles, habenero, Sriracha, and spices. Reduce to a simmer, and cook off for 2 hours.

Serve alone, over rice, pasta, or crusty bread.

Buffalo, bacon? Son, this is not chili. This reeks of yankee

Bacon good, Buffalo good, but neither belong in chili.

I always add chopped celery, finely chopped carrot, bacon lardons, worcester sauce, mushroom ketchup, asafoetida, maybe a pinch more of Tumeric, pinch of coriander, hot paprika and some star anise as well.

Fresh chillis are essential IMO, I put some in with the onion initially and add some mroe later.

Though some may decry it as blasphemy, this is what I call "Cheater's Chili", for when you don't want to do a lot of chopping.

2 Lbs ground beef
2 medium cans hot chili beans
1 large jar chunky salsa, heat level as desired

Brown the ground beef in a saucepan, drain grease. Add other ingredients, stir well and simmer for about an hour, stirring every 15 minutes or so. I usually eat it over cornbread, with some grated pepper jack cheese and a small dollop of sour cream on top.

Chili and cornbread can be righteously excellent.

I consider chili the secret food group they do not mention on the food pyramid. It is the black lines that hold everything together.

I will second the it must be beef rule. My girlfriend in the name of "being healthy" made some concoction that was something like Orange Chipotle chicken chili. All it tasted of was orange and hot. I will not let her live that one down. She liked it, I hated it, and sadly, yes she is a native Texan.

One other thing... Chili is always better if you can let it sit a day. It might be good fresh, but it always tastes better after having a night to sit in the fridge.

My chili combines my mother and my girlfriend's mothers recipes, with our own additions. The best filler (meat) we have ever used was mesquite grilled chicken, shredded. Three beans, Cajun Sunshine to flavor, and in the last two hours of simmering (out of 12 to 20), a shot of Guinness. If you don't have Guinness, use the cheapest beer you can find, half a can. It has to be cheap beer.

I hope all the Texans are having a heart attack. Hey, at least its less heretical (to you) than the soup that Mid-Westerners call chili.

J.Black wrote:As far as chili sauces go, this is my all-time favourite:

Dave's tastes like ass. Its all about the heat for that concoction.

My chili recipe goes something like this

1/2 pound of thick-sliced bacon (I get it from the deli)
3 pounds of beef, cubed (I use chuck)
1 big-sized can of diced tomatoes (14 oz?)
2 -3 bell peppers, diced
10-12 jalapenos, diced
1 medium sized onion, diced
87 or so cloves of garlic (ok really 5)
1 big can of beef broth (or about a quart if you make your own stock)
flour
cumin
chili powder
salt & pepper

Optional: 2 cans of kidney beans if that's your thing

Get big stew pot. chop up the bacon and toss it in, cook it till it's crispy. While that's cooking, mix up about 1 cup of flour, 2-3 tablespoons of cumin and 2-3 tablespoons of chili powder. Coat the beef in it. When bacon is done, scoop it all out and drain the fat. Leave a teeny bit of fat in the bottom (or you can use vegetable oil if you're scared for your heart) and then brown the beef. do it in batches so it's not too crowded, it'll go faster. take out the beef and then throw in the onions, and saute them in the oil till they start to soften. Throw your beef back in, and bacon, then your peppers, tomatoes, garlic & broth. Add about 1 tablespoon of salt and pepper. Go do something useful for a half hour.

After a half hour, give the chili a good stir and then have a little taste. If it needs salt, add some more salt. If you want more cumin or chili powder, add it in. I like it with a lot of cumin but I know not everyone does. come back every half hour to an hour or so and rinse / repeat.

Let it cook a total of 4 hours at least. I usually let it go for 6ish.

I like to eat it with a good spoonfull of white rice, lots of shredded cheese on top and a big chunk of crusty italian or sourdough bread. It tastes best when it snows and you've been outside shoveling all day.

Altered_Soul wrote:

J.Black wrote:As far as chili sauces go, this is my all-time favourite:

Dave's tastes like ass. Its all about the heat for that concoction.

If i was gunning for taste, i wouldn't have included any American ingredients. Dave's provides the heat, the ingredients provide the taste

Sorry but a Brit telling Americans how to make chili is like an American telling Grotsnik how to properly recite and interpret Shakespeare. We have invaded countires for less.

(didn't Hussein tell Bush Sr. that his frito pie sucked, enter cruise missiles with "cook this!" stage legt).

Aren't all Americans knock-off brits anyhoo?

You all seem to enjoy tracing your lineage back to us at every conceivable moment

J.Black wrote:Aren't all Americans knock-off brits anyhoo?

You all seem to enjoy tracing your lineage back to us at every conceivable moment

Gak no. Do Irish and Scottish count?
(goes through list of comrades Chinese nope, Greek nope, German nope, nope)

Frazzled wrote:Sorry but a Brit telling Americans how to make chili is like an American telling Grotsnik how to properly recite and interpret Shakespeare. We have invaded countires for less.

(didn't Hussein tell Bush Sr. that his frito pie sucked, enter cruise missiles with "cook this!" stage legt).

Ain't nobody tells me how to do that fool!

Don't care what my English Teacher said, Macbeth is clearly better with Transformers instead of the wood, and Zombies instead of Witches. I even pointed out that she had never seen the original manuscript, so might as well shut up. Only reason he didn't include them in his original production was due to budgetary constraints. Not of Woman Born clearly refers to Optimus Prime jumping up and down on him, and not some gimp born via cesarean!

Dude its so foriegn yet so familiar its like I almost undertsnad it.

Chili's Texan which means a curious mix of Spanish/mexican, Indian, and redneck. Taint no shepherd's pie at all about that now yall so lets cat that thar nonsense before you get a twofer with my doolie, you damnyankee.

(It is a harmonious blend of native American flavors, Spanish cuisine, and the immediate needs of the local populace. There are no hints of English style cuisine in original recipes for chili and I pleasantly sk that your refrain from such dispersions, else I may be forced to run you over with my extended cab working transport vehicle. Twice. )

Frazzled wrote:
Chili's Texan which means a curious mix of Spanish/mexican, Indian, and redneck. Taint no shepherd's pie at all about that now yall so lets cat that thar nonsense before you get a twofer with my doolie, you damnyankee.

Been studying English in Essex have you?

I'm guessing that the 'Redneck' part must have some British in it. Seeing as it was the Brits that founded the colonies and all Not sure if Irish and Scottish count as human, never mind British.

Certainly, the 'cooking for about half a day' seems to come from traditional British cooking: "If it's not softer than Mr. Wilde at a miss Britain contest, we won't eat it"

J.Black wrote:

Frazzled wrote:
Chili's Texan which means a curious mix of Spanish/mexican, Indian, and redneck. Taint no shepherd's pie at all about that now yall so lets cat that thar nonsense before you get a twofer with my doolie, you damnyankee.

Been studying English in Essex have you?

I'm guessing that the 'Redneck' part must have some British in it. Seeing as it was the Brits that founded the colonies and all Not sure if Irish and Scottish count as human, never mind British.

Certainly, the 'cooking for about half a day' seems to come from traditional British cooking: "If it's not softer than Mr. Wilde at a miss Britain contest, we won't eat it"

They founded the 13 colonies indeed. That has jack all to do with most of the US though. Both Spain (Mexico) and France had larger areas that became the US, and both cooked better than you did.

What?! You're saying that the average American identifies more with the French than the British?

I dare you to stand outside the Alamo and say this

J.Black wrote:What?! You're saying that the average American identifies more with the French than the British?

I dare you to stand outside the Alamo and say this

More with the Spanish, German, Irish, and Scottish. I don't actually know anyone who descended from the English.
And their food is still better