Give me your best chili recipe.
 

Texas Chili Bowl: all you need is tabasco sauce, a telephone and an anus. http://www.discussworldissues.com/im...ons/icon14.gif

I use Hot Italian sausage along with some ground hamburger, diced tomatos,diced onions,tomato sauce and tomato paste,honey,yellow mustard,can of domestic beer,chili seasoning,worchestershire pepper blend,garlic powder, red kidney beans,chili powder, red cayenne pepper along with what is called a HotShot Pepper and serve with Frito Lays chips, some shredded mild cheddar cheese and as an alternative add some sour creme.

As far as peppering goes, you would have to experiment, I am a hot sauce connouseur, so hawt is my deal!

Gramps

Chili is one of those things I could never really get just right. It was always ok but never great. http://www.discussworldissues.com/fo...lies/frown.gif

I don't think it's available on the east coast.

The only real rule for chili is that it must have beans in it. http://www.discussworldissues.com/im...ons/icon14.gif

KH's chili recipe:

2.5 lbs meat (ground beef, diced chicken, ground turkey)
3 14 oz cans diced tomatoes
2 white onions, diced
2-3 14 oz cans beans (prefer black beans, pintos acceptable)
7 jalapenos, diced
garlic salt, pepper, cumin to taste

season meat, brown in pot with onions
add other ingredients
cook on low (simmer) for 4 hours, addin spices occasionally to taste

We just recently got it in San Antonio, but they don't sell the hot version.

Only original and cheddar cheese.

I grew up with Nalley's.

http://www.discussworldissues.com/fo...ies/tongue.gif ACK!

2 lbs of meat (you pick - though beef and sausage are nice)
3 15 oz cans of diced tomatoes (fire roasted if you can find it)
1 6 oz can of tomato paste
2 15 oz cans of beans (either black, pinto, or kidney - recommend the first two though)
1 large onion diced
1 green bell pepper chopped
2-3 cloves of garlic chopped
4-5 jalapenos (or 2 jalapenos and 3 serranos - or 3 jalapenos and 1 habenero)
salt, black pepper, red pepper, cumin, chili powder
beef stock (if necessary)

Garlic and olive oil in the pot until fragrant. Then brown the meat. Put in the tomatoes, give it a stir. Then throw in the vegetables & beans and then the spices.

Cook on low in the slow cooker for 6-8 hours. Throw in some beef stock for the last half hour or so if the liquid looks too low.

I've always used wine but as I said mine was never stand out. I do wonder what type of chili doesn't have chili powder in it though. http://www.discussworldissues.com/fo...ilies/wink.gif

I know my mom used to throw a bay leaf into the pot while the chili was simmering.

In a slow cooker the liquid tends to cook down.

Chili powder doesn't add anything other than heat to the chili, as long as you have cumin to add separately. I like just using more jalpenos (or other fresh pepper) instead of getting heat from the chili powder.

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Sounds like a good recipe. Chili is always great when you experiment. Have used beer in my chili before and it definitely imparts a nice flavor.