ong said:Dark red beans, no meat! And a nice pale ale. Simcoe/Chinook flavors complement smoked chiles, in my book.
cilantro is the **** in chili
Where is this definition of chili you speak of? I think it's hard to define a basic folk dish that has evolved so much over time. Isn't the full name "Chile con carne" which translates to chili with meat? If you have to be specific that it includes meat, might there not be versions that don't include meat? Does chili have to include tomatoes of some kind? Why or why not? Just throwing a little something into the pot
As long as it's good and has a little heat I will eat it, beans or not!
International Chili Society at [url said:http://www.chilicookoff.com/Event/event_rules.asp]Traditional[/url] Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,
cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA
which are strictly forbidden.
Subsailor said:Chili
Basic Recipe
2lb ground moose meat (or caribou, sheep, venison or occasionally bison and sometimes bear)
1lb ground sausage (usually moose or caribou here)
1lb kidney beans
1lb pinto beans
1lb black beans
3 or 4 large tomatoes, rough chopped
3 or 4 medium to large onions, rough chopped
3 to 6 large cloves garlic, minced
Couple of quarts of meat stock, (usually homemade)
Jalapenos, Serranos and/or Habaneros
Cilantro, oregano, cumin, chipotle powder, chili powder cocoa powder, kosher or sea salt, fresh ground black pepper; all to taste. We grow many herbs indoors year round, so we try to use fresh cilantro and oregano.
I make 2 big pots of it, 1 is spicy and 1 is mild. Spicy gets the fresh chopped peppers, mild doesn’t.
Sort beans and soak overnight. We keep a lot of dried beans around.
Drain beans, split into two pots (we have 2 10qt stock pots) and begin cooking in the meat stock, just enough stock to cover the beans. We use the beans because it stretches the amount of chili we make and we like it. I do make a version of this with no beans for con Carne.
Brown all the meat well in a cast iron skillet with a bit of bacon grease, moose tends to be dry.
Remove the meat and sauté onions until starting to caramelize, add chopped tomatoes and turn heat down. Cook slowly and add garlic. I usually cook it until it is a dark brownish color, almost a paste.
Place ½ of browned meat into 1 pot and the rest into another. Split tomato/onion between both pots and add herbs and spices and cocoa to taste, in Spicy pot add ½ of your peppers.
Cook low and slow overnight or all day while at work. The rest of the peppers go in about 10 or 15 minutes before finishing.
When you get home, you fry up some fresh thick cut bacon in your cast iron skillet. While bacon is cooling mix up your favorite cornbread recipe, I will use box mix but prefer from scratch. When mix is near ready, crumble bacon into it. I have 3 cast iron skillets and I put some of the bacon grease into a 2nd skillet. In the first skillet I pour the bacon cornbread and then for the second I put some chopped peppers from above into it then pour into the 2nd skillet.
When the cornbread is near baked to perfection, I add the chopped peppers to the spicy chili pot and let it all finish about the same time.
Serve with sour cream, grated cheese, finely chopped peppers and onions on the side.
For a beverage, I will usually choose an Alaskan Amber, Midnight Sun Sockeye Red, Kassik’s Beaver Tail Blonde or whatever I have bottled from my stocks.
Where is this definition of chili you speak of? I think it's hard to define a basic folk dish that has evolved so much over time. Isn't the full name "Chile con carne" which translates to chili with meat? If you have to be specific that it includes meat, might there not be versions that don't include meat? Does chili have to include tomatoes of some kind? Why or why not? Just throwing a little something into the pot
As long as it's good and has a little heat I will eat it, beans or not!
N7KMS said:International Chili Society says no beans and I agree.
Some beans but not a lot.
If I'm putting it on dogs I whiz it up a bit
Dark red beans, no meat! And a nice pale ale. Simcoe/Chinook flavors complement smoked chiles, in my book.
No meat? Heresy.
00radio said:Beans! Soak them overnight in a bath of Ghost Face Killah from Twisted Pine. Good stuff.
TangoHotel said:Ong is a witch! Burn him! He turned me into a newt!
For me, chili has beans in it. Green chili does not.
For those who say beans are for vegetarians, etc. have never had some good ole' southern beans cooked all day in a cast iron skillet with a piece of smoked pig simmering in 'em.
Some beans but not a lot.
I make mine with trimmings from our smoked brisket, onion, tomato, pasilla or poblano peppers, chili powder and just a little BBQ sauce. If I'm putting it on dogs I whiz it up a bit in the food processor.
It is really good.
Beans! Soak them overnight in a bath of Ghost Face Killah from Twisted Pine. Good stuff.
BEANS!!
I prefer this dish best over FRENCH FRIES!!!!! Not Noodles.....although noodles are good.....right after fries and tortilla chips.
CRANBERRY beans are where it's at. (They taste nothing like cranberries)
You think that is good. Try it over Tots. The best nachos I ever had was with Tots rather than chips or fries.
You think that is good. Try it over Tots. The best nachos I ever had was with Tots rather than chips or fries.