Chili

[Uncle_Alvah]

Better write this down, it's important. ;)

Got a batch of chili cooking on the stove, and a fine day for chili it is.
At the risk of sounding self serving(only a dead dog won't wag his own tail) I make a pretty fair chili, lots of flavor and enough heat to not be for the faint of heart either.
I'm a firm believer in the idea that "prespire hot" food is good for your health.
My chili gets good reviews because of a few basics more than some specific list of carefully measured ingredients.

1- I never use "old" chili powder. If the container has been sitting for, say, two months or so, I'll buy a fresh container.

2-When you open the chili powder container, throw away the sprinkle top , no spice wimps wanted.

3-Bump the heat with either fresh chopped pepers of whatever variety you so chose or with tasbasco or, better yet, habanaro sauce.

4- A half jar or so of Pace Picante sauce adds a decent amount of body and flavor. I consider it a critical ingredient.

If it works for me, it'll work for you.....

[MYellowRose]

Okay Uncle Alva, how about a recipe to go with the suggestions? What meat do you use, do you put beans in it? Lots of things I'd like to know and a recipe would be perfect. One thing I like about chili is the fact that I can make it as hot as I want and if I don't get the heat right I can always add chopped fresh peppers to heat it up.
Had an old boyfriend her win the first chili cookoff he entered by putting about 3 pounds of chopped jalepenos in it! LOL Most of the judges weren't familiar with homemade chili and they felt the hotter it was the better it was. Still can't forget that contest.

[Uncle_Alvah]

I use cheap ground beef, a pound, drained fairly well but do want some of the grease in the mix. Big can of diced tomatoes, medium can of chili beans, theres "spicy" canned varities, usually I buy Krogers stuff.
4-5 jalapenos diced fine, a diced green pepper is a nice touch, half jar of picante.

As far as picante goes, I got a good buddy born and raised in San An-tone, pure Texan. Even looks Texan, tall and so thin he gotta jump around in the shower to get wet. resembles Billy Joe Shaver. He swears Pace is the real deal, and it's a subject he takes seriously!!!!

Coarse cut onion is not a bad idea, 1/2ed, then each half quartered.
I don't keep tobasco around, but I do keep Tabasco BRAND habenaro sauce on the shelf. It will really "bring that chilie home, Willie"
I won't make a store run just for garlic, but if it's on-hand, some will find it's way in.
One of the few times I prefer an electric stove is when cooking chili 'cuz I can cook it so low and slow. You burn the chili on the bottom of the pot, might as well toss that batch...

[CarolAnn]

Unc,
You don't make no WUSS chili, do you?! Habanero sauce? That stuff is HOT! :o

I don't even use chili pepper - (the ground stuff) - I use home-canned chillies or fresh ones if I have them, but if you like the pre-ground chili pepper, try to find some in bulk in a health food store or co-op. That stuff is way better than the stuff in the little red & white cans, and you can just buy what you need.