OK. So I've got too much time on my hands, being in-between shifts for prepping-cooking up a big batch of eats for tomorrow. I'm making good $$$ on the deal, so I'm in a good mood. I was reading/posting in another thread asking about cooking time for chili. I was thinking about my own "chili making days". Back in the day when I was doing my "world tour" of great places to cook, I landed in a chili place in Cincinnati. It was during the football season. The owner and all his staff (other than us workers) decided to go to Aruba or somewhere, leaving me in charge (big mistake). The place had four(4) big TVs, all playing the Bengals' games, and we served a lot of chili. On this one particular weekend, something was up with the Bengals and I made the executive decision to feature 'da BEARS, along with, of course, my style of chili. It went over big, the chili that is. That was not so good for me, because when the boss got back some of the regulars told him that mine was better than his, and they wanted mine instead. Anyway, that didn't go over well and I was shown the door. Being that I didn't want to hijack that thread, I figured that we could use a recipe comparison/discussion thread, and so here it is. I'll start.
3# small cubed meat of choice (I go w/ a cut on sale)
3# ground 85% meat of choice (it doesn't have to be the same meat)
1 coffee cup chili seasonings (shook up to the bageebies in a Gatorade bottle w/ 1 beer)
* Don't balk here. I get the stuff from a guy I met on the Air Force base in Alamogordo New Mexico. It's authentic stuff, along the flavor lines of Shelby's or 6-Gun seasonings, but real and not loaded w/ extra salt or other junk.
2 cups sweet onion, coarse mince
2 cups sweet green pepper, coarse mince
2 cups shredded carrots
2 cups celery, coarse mince (* the leaves in the heart are loaded w/ flavor)
1 fistful chopped cilantro
1 really big can of Brooks Chili Hot Beans
1 really big can of Red Gold Mexican Fiesta diced tomatoes
1 coffee cup masa flour (again shook up in the G bottle w/ another beer)
2 cups shredded sharp cheddar cheese
1 more bottle of beer to rinse everything out and thin up the chili so it's not concrete
Everything goes into a big kitchen pot, in order, stirring every time, and cooks up at medium heat to a good heavy simmer. Turn down the heat, cover the pot, let simmer to the texture of your choice. For me, that's about 1/2 hour-45 minutes. You gotta stir so that it doesn't get nasty on the bottom.
You can add minced onions and/or cheese on top, but it's not required. You can serve this chili over some type of pasta, but don't do it while I'm looking. My chili is served with either corn-bread or tamales, but that's for another thread.
OK. There it is. Let's see what everyone else has.
* Here are some previous threads about chili, if you want to do historical research for some fun.
Edited by IceMan - 2/19/11 at 4:00pm