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Thread: Tonight it's homemade chili.

  1. #21
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    To me, chili needs to be beefy. So, I make beef stock first. That's a carrot, a bay leaf, some celery, and an onion plus a quality soup bone. Obviously, you throw the veggies/bone away when you are done.

    I also use a ton of fresh garlic. Refried beans instead of pinto. My final trick is a bottle of stale beer mixed with corn meal. I slowly drip the slurry into the chili until it disappears.

    As for the rest? I play around with that. Variety makes things interesting for the Gifted One.
    Last edited by Bethere; 10-08-2017 at 09:34 AM.

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    Abby08's Avatar Senior Member
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    I don't like hamburger in my chili, I prefer to cube some sirloin or, chuck roast, season, dredge in flour, brown in hot oil, then add beef stock and simmer......add onion, garlic, cumin, a little chili powder, etc......I prefer pinto beans in my chili.

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    Quote Originally Posted by AZ Jim View Post
    Try this next time you cook up a big bowl of chili, when you get your serving add a handful CHEEZ-IT hot and spicy crackers and trust me it is a great combo. Just keep adding as needed.
    Sounds good; years ago I could have eaten that all I want since i love hot and spicy food, unfortunately it doesn't like me. Probably after a couple of hours of eating that, i'd sound like a lawnmower starting up.
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    Quote Originally Posted by Abby08 View Post
    I don't like hamburger in my chili, I prefer to cube some sirloin or, chuck roast, season, dredge in flour, brown in hot oil, then add beef stock and simmer......add onion, garlic, cumin, a little chili powder, etc......I prefer pinto beans in my chili.
    I like a ground beef / pork mix.
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    Quote Originally Posted by Peter1469 View Post
    I like a ground beef / pork mix.
    That's the secret to a great meatball for sure.

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    Peter1469 (10-12-2017)

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    Quote Originally Posted by Abby08 View Post
    I don't like hamburger in my chili, I prefer to cube some sirloin or, chuck roast, season, dredge in flour, brown in hot oil, then add beef stock and simmer......add onion, garlic, cumin, a little chili powder, etc......I prefer pinto beans in my chili.
    I've been cutting mine with bulk ground hot sausage lately.

    And I don't drain the fat, I cook it off if that makes sense, it gets really dark.
    my junk is ugly

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    Quote Originally Posted by Captain Obvious View Post
    I've been cutting mine with bulk ground hot sausage lately.

    And I don't drain the fat, I cook it off if that makes sense, it gets really dark.
    It does make sense.... I do the same.

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    Quote Originally Posted by AZ Jim View Post
    Cheez-IT now makes several variations of their original, they all work but I prefer spicy.
    I prefer the white cheddar but alas it is still way too warm for chili in our area. Almost 90 yesterday. I want my fall. Stupid Global warning el nina hurricane du jour weather has me missing out on soup and stew season which should be underway by now.

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    Quote Originally Posted by AZ Jim View Post
    Try this next time you cook up a big bowl of chili, when you get your serving add a handful CHEEZ-IT hot and spicy crackers and trust me it is a great combo. Just keep adding as needed.
    I like the version with the hot sauce bottle displayed on the box. Those are a great munch by themselves whilst drinking cold ones.

    But for chili? Give me those chili fritoes.

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