of course i have my own, but, and don't ask me why.................i feel like trying something different today.  so lets have em, i'll link them all together and make frankenstein chili!

Cold weather makes me hungry for chili too. [:D]

Believe it or not, the store-bought package of ingrediants called "Two Alarm Chili" is pretty good stuff.  That's what I use.

1 lb each stew beef, pork chops ( or bulk pork sausage), and chicken, all cut small.

5-6 tablespoons (min) minced or crushed garlic

1 med onion, minced

1 jar of hot taco sauce (not salsa - it's all so chunky these days it's just a wet salad)

2 16 oz cans of crushed tomatoes

chili powder to taste

______

Brown meat in olive oil with garlic, onion, & chili powder. Add taco sauce & simmer abt 15 mins on low heat. Add crushed tomatoes. Add tabasco to taste. Salt to taste. Simmer as long as you can bear to wait. Eat.

Get fresh ground Ancho chili powder...the really dark red stuff. You won't regret it.

Simple, Easy, Good:

1 large onion
2lb ground venison (or sirloin)
1 can kidney beans
1 can pinto beans
1 can diced Rotel
1 can finely diced tomatoes
3 cups water
1Tbs flour
1 pkt Williams chili seasoning
1 tsp salt

Brown meat, dice onion and add to meat for last 5 minutes of browning.  Drain excess grease, add Rotel, tomatoes, Williams chili seasoning, water, and stir.  Mix flour with a little water to form a non lumpy paste and add.  Stir well again, add beans, simmer 1 hour.

Nope, it ain't some fancy, "made with filet mignon" crap, but is is quick, cheap, easy and tasty.  At deer camp, we always throw in a couple of packages of hotdogs too.  The feast that follows usually consists of:  Big sloppy bowls of chili, chilidogs, Fritos, Klaussen pickles, government cheese (the kind that stops you up), Premuim saltine crackers, Pepsis and Mountain Dews (we are a non-alcohol camp).

The farting can be heard for miles.

1.5-2 lbs ground deer
1 medium onion diced
2 cans diced tomatoes
2 cans tomato sauce
2 cans corn
2 cans kidney beans
2 bay leaves
chili powder
cayenne powder

brown the deer, and onions, add to other ingredients and simmer a bit. Sprinkle in chili powder and cayenne powder until it tastes good.

I made a pot last night.
Damn it was good!  pay attention to the word "was", cause its all gone.

The notes are from an inexperienced Chili taster named Frank, who was visiting Texas from
the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The Judge #3 called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Budweiser truck, when the call came in. 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 # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (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 # 1 -- Smoky, with a hint of pork. Slight Jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm 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 # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- 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 of the beer.

Chili # 4 Bubba's Black Magic

Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods,
not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it
possible to burn out 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 # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable
kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne
peppers make a strong statement.
Judge # 3 -- 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 the 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 # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and
peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge #3-- I shit myself when I farted and I'm worried it will eat through the chair.
No one seems inclined to stand behind me except that slut 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 # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- 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 #3. He appears to be in
a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a
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 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 Tommy's Toe-Nail Curling Chili

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy
enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to
see that most of it was lost when Judge # 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 dude, wonder
how he'd have reacted to really hot chili?

I just know someone's going to come along and tell you guys posting chili recipes with beans, that it can't be chili if it has beans.
I make mine with beans and still call it chili.

I have only one word for you - [b]CUMIN[/b].

I can't believe that nobody else had mentioned this spice.  It is in every good mix if you use a mix.  Cumin **IS** what makes chili taste like - well - chili.

If it doesn't have a good dose of cumin in it - it might be delicious - but it ain't chili.

Jeff has it right - for authenticity, the ancho pepper (dried pablano peppers) is the way to go.

A little history:
[url]http://www.texascooking.com/features/oct2000raven.htm[/url]

As an aside - IMHO, a can of Wolf brand is pretty damned good chili if you're in a hurry.

I can't tell you quantities, because I eyeball mine, but I use a LOT of meat.

-5 lbs. ground chuck
-Smoked Sausage, cut into slices and then quartered.
-Rotel, multiple cans
-Bloody Mary Mix (liquid base)
-Beef Broth (rest of base)
-Sliced black olives, multiple cans
-Canned tomatoes w/ juice
-Kidney beans, multiple cans
-Onions, multiple
-Paprika, lots of it
-I do add cumin if I think to grab it
-Purified capsicum oil, or other very hot sauce like Dave's Insanity sauce, flavored as desired. I add a few drops of the purified oil. It allows you to still taste the chili really well but also gets the asshole puckered.

I make a whole bunch and freeze it. I thawed some today for lunch!

Quick and easy and customizes easy. Buy some of the Wick Fowlers 2 alarm chili mix in the store. It works best for me with chili meat if you can find it, but chuck or or venison are good. It has all the spices you need and I always add a little more red pepper and chili powder to mine. Whatever I'm drinking at the time goes in, beer, red wine hell I've even put tequila in it. I always cook it about an hour longer than the package requires. If your too lazy to do it from scratch this stuff aint bad.

The wife and kids leave the house when I start of pot of chili. They say it makes their eyes burn.[}:D] It freezes well, buy some of those disposable microwave bowls, fill and freeze. Zap it in the wave........quick late night snack.

LOL we just made deer chili tonight.
2 lbs deer
2 smoked sausage
2 cloves garlic
2-alarm chili kit from the store
Not bad at all

For hot chili, here are my steps.[}:D]

[img]http://xzodus.com/chili/ingrediants.jpg[/img]

[img]http://xzodus.com/chili/chopped_peppers.jpg[/img]

[img]http://xzodus.com/chili/meat.jpg[/img]

[img]http://xzodus.com/chili/Meat_add_onions.jpg[/img]

[img]http://xzodus.com/chili/Texas_chili.jpg[/img]

[img]http://xzodus.com/chili/cooking.jpg[/img]

[img]http://xzodus.com/chili/dinner_pic.jpg[/img]

why do you commies all eat onions in your chili?


heres some simple, non commie pinko liberal chili:

[img]http://www.wolfbrandchili.com/images/canandshadow.jpg[/img]

that shit looks AWESOME!!!  

1st off:  YOU DONT PUT BEANS IN CHILI!!!!!!!!!!!!!!!!THEY'RE COMPLETELY DIFFERENT DISHES!!!!!!!!!!!!!



if theres no onions its not chili!!!!!!!!!!

Jack Daniels was meant for chili.  Large Pot...tons of chili....1/5 bottle of Jack....boil it down for at least a couple hours....MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

that chili clearly states no beans so it passes rule #1 of chiliery

Chili recipe?

Sorry, cooking is womens work.

I'm guessing you're going to be asking advice on stain removal next?

cooking....women's work?  LOL....i dont know many women that can BBQ to my liking.

Beans and onions both deserve to be in chili. These vegetables are crucial in increasing the amount of gas produced by the bacteria in your intestines, thus amplifying the production of noxious odors that can be propelled at your woman under the sheets in the middle of the night.

when cooking chili and beans i use the seperate but equal doctrine.  both stay in their own pots.  if someone so wishes to ::shudder:: mix the chili with the beans it is their call.  although i do wish they would be sneaky about it so i wont have to see it!!!!!!

My recipe is simple but effective:

[img]www.gunwares.com/images/public/chili.jpg[/img]

Concur. Throw in some crushed red pepper/McCormick's Pepper Steak Seasoning (there's like 4 brands)..sprinkle it on while it's cooking, dig out some Ritz crackers...and whoa nellie. Good eatin'.

Good God, 1911. I just shat in my pants from the mere sight of your picture!

I think I may make it my desktop for a while...

[beavis]Heh, Heh! He said [b]CUMIN[/b][beavis][;)]

Tagged for later reading!!