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Jude
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Posted 11:24 am, 11/04/2014
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music that chili was left over from the cookoff...
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TheMUSE
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Posted 11:23 am, 11/04/2014
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Jude
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Posted 11:23 am, 11/04/2014
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oh for the love of god......you didn't win the lasagna cook off either
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TheMUSE
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Posted 11:22 am, 11/04/2014
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because I didn't win the chili cook off last year.. LOL
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TheDayTheMusicDied
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Posted 11:21 am, 11/04/2014
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Hey Muse... The chili I had at your house that one time was awesome. Why are you changing it?
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to be or not to be
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Posted 10:23 am, 11/04/2014
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I use the "holy trinity" peppers, onions, garlic sautéed in real butter til slightly caramelized then deglaze the pan
with a bit of bourbon.
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chendo
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Posted 10:23 am, 11/04/2014
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chop it up fine. for chili, i also add shallots and garlic...i grow herbs, so i use lots and lots of herbs.
sometime i use herb butter, sometimes oil and butter
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TheMUSE
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Posted 10:13 am, 11/04/2014
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chendo... how do you make your mirepoix? Sautee in butter? do you chop everything up really, really fine? I assume you use the traditional celery onions and carrot... have you ever added garlic to it?
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chendo
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Posted 10:11 am, 11/04/2014
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to be or not to be
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Posted 10:05 am, 11/04/2014
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hey muse I use more than your usual pinto and kidney beans
I also use a combination of meats I prefer to use beef stew meat/ pork tenderloin/ and a good Italian sausage
also instead of basic beer use a dark ale something that will hold up to the flavors
use fresh tomatoes as well as canned, onions, peppers (green and at least 2 types of chili)
use ***in for a bit of smoky flavor, a secret ingredient I use to give the chili a richer color and taste is a small
piece of dark chocolate. it also offsets the acidity of the tomato.
fire roasted peppers amp up the taste immensely.
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ShimmyShimmyYa
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Posted 9:41 am, 11/04/2014
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As high as ground beef is now, I think I may start taking Quack's advice, and just go to Wendy's though...sigh..
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chendo
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Posted 9:39 am, 11/04/2014
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i love lamb, and a little goes a long way in chili.
in addition to the beef, i often use any of the following..
chorizo hot italiian sausage hot country sausage. tasso ham
i always start with a mirepoix, and i try to cut all the other things the same size...you want every bite to taste the same. i don't like for one bite to be all onion, the next to be all bell pepper, the next to be all tomato...you get thje picture.
be generous with the bay leaf and ***in....yes, yes, yes...cumino
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Quackquack
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Posted 9:34 am, 11/04/2014
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I think Wendy's Chili's is the best you can buy without the mess.
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Jude
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Posted 9:32 am, 11/04/2014
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Why don't you add really good meat instead of traditional.
I make it with lamb, also but you have to modify your spices.
The suggestion for white chicken chili by goddess is my favorite.
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Jude
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Posted 9:24 am, 11/04/2014
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Muse you know I love you...but trust me
.the hotter the better
and EXLAX
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TheMUSE
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Posted 9:18 am, 11/04/2014
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yes, it's that time of year... lol and exlax is not good jude, play nice.
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ShimmyShimmyYa
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Posted 9:18 am, 11/04/2014
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I like to throw a couple of cans of the hot rotel in mine. It has habaneros in it. It gives it some good heat.
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Jude
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Posted 9:15 am, 11/04/2014
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CHILI???
SERIOUSLY????
Is it that time of year again?
I WOULD PUT GHOST CHILI IN IT
But if you want to remember it the next day add chocolate EXLAX
It compliments the heat of the pepper.
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1goddess
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Posted 8:41 am, 11/04/2014
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White Chicken Chili...I really think it's better than tomato based recipe's...and just as versatile!!!
and yes, cooking it with beer is good too.
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