jhoak Posted December 8, 2011 Share Posted December 8, 2011 Just what the doctor ordered for a brisk Thursday evening. My house smell wonderful. Can't wait. In 4 or 5 hours I'll be in a Chili induced stupor. A couple of dashes of hot sauce, some cheddar cheese, a little onion, and a glass or two of Samuel Adams Cream Stout and I'll be sleeping like a baby tonight. [] Started on it first thing this morning. Assuming I can stay out of it until dinner time it'll have a bit shy of 12 hours of simmer time. OH... And for the "purists" don't bother. My chili has beans in it. Deal with it. [] Quote Link to comment Share on other sites More sharing options...
Boxx Posted December 8, 2011 Share Posted December 8, 2011 Just what the doctor ordered for a brisk Thursday evening. My house smell wonderful. Can't wait. In 4 or 5 hours I'll be in a Chili induced stupor. A couple of dashes of hot sauce, some cheddar cheese, a little onion, and a glass or two of Samuel Adams Cream Stout and I'll be sleeping like a baby tonight. Started on it first thing this morning. Assuming I can stay out of it until dinner time it'll have a bit shy of 12 hours of simmer time. OH... And for the "purists" don't bother. My chili has beans in it. Deal with it. This looks outstanding.... I'm a bean guy, so it is complete by my standards.... This would also be a great posting on the "RTDM" thread.... Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted December 8, 2011 Share Posted December 8, 2011 OH... And for the "purists" don't bother. My chili has beans in it. Deal with it. Might as well throw a bag of frozen corn in there to kick it up a notch Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2011 Author Share Posted December 8, 2011 I actually do that from time to time but I use the canned "Mexi-Corn". I don't have any in the pantry at the moment so no corn for this batch. Quote Link to comment Share on other sites More sharing options...
GBShade684 Posted December 8, 2011 Share Posted December 8, 2011 My wife and I just finished off a pot last night. With beans and corn so BAM! White chicken chili is next on the list. Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2011 Author Share Posted December 8, 2011 OH... I forgot to mention... I big cast iron skillet full of jalapeno corn bread will go with it. I need to find something to do to keep me occupied for the next few hours. Quote Link to comment Share on other sites More sharing options...
Pete H Posted December 8, 2011 Share Posted December 8, 2011 There's beans in mine always, and some jalapeno's, heck once in a while some hot italian sausage too, just what ever hits me that time. I always cook up a huge pot for a day or two so I can freeze up at least 6-10 additional meals with the same amount of work and an additional 10 minutes to get it ready for the freezer. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted December 8, 2011 Moderators Share Posted December 8, 2011 Looks good, a few beans won't kill anyone, not the first day anyway, the cornbread sounds perfect with it. [] Quote Link to comment Share on other sites More sharing options...
willland Posted December 8, 2011 Share Posted December 8, 2011 OH... I forgot to mention... I big cast iron skillet full of jalapeno corn bread will go with it. Now that is the way to enjoy homeade chili. Pintos or kidneys? Or both? Bill Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2011 Author Share Posted December 8, 2011 Pintos or kidneys? Or both? Both. Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2011 Author Share Posted December 8, 2011 a few beans won't kill anyone, not the first day anyway, the cornbread sounds perfect with it. I live alone with no one to "offend" and therefore don't give a single care. [] Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2011 Author Share Posted December 8, 2011 Well CRUD!!! I just discovered that I bought the wrong cornbread mix. No jalapeno cornbread for me tonight. D@MN. I'll still glut myself on a big bowl of Chili and wash it down with a beer or two or maybe three. Night all... Quote Link to comment Share on other sites More sharing options...
Mallette Posted December 8, 2011 Share Posted December 8, 2011 I have cooked a lot of PURE Texas Red using the finest chilis, a bit of onion and garlic, rough cut beef, masa harina, and water. It's rather frustrating to get the very best chilis and processing them is a bit of a chore as well. Of course, the results are awesome. However, like a few other comments in the "It's how I like and ya'll kin kiss muh foot..." vein, I keep several packets of Wick Fowler's 2 Alarm around when I just want some comfort food in a hurry. Simply made by directions, it's better than most any restaurant variety. Recently, I've learned the "margin of excellence." Purist chili has no tomatoes in it, but Wick's calls for tomato sauce. I use tomato paste instead. But more important, a tablespoon (or to taste) of sambal. Yep. Sambal. Who'd a thunk it? The chilis in sambal are very "chili" tasting and transform the mundane Wick Fowler's to seriously good. Suggest leaving out the Wick Fowler red pepper packet. Flavorless heat. You can get all you want from the sambal and then some...plus real chili flavor. Beans? Dump a can of Goya pintos in. Goya is the only canned pinto on the planet that is anything like the real deal. Refries awesome. Dave Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2011 Author Share Posted December 8, 2011 There was a time when I built a pot of Chili with home grown jalapenos, serranos and from time to time habaneros. Unfortunately while my mouth still LOVES the "heat" my tummy and the "far end" simply does not. Lately I've been concentrating on the meat mixture for good flavor. The current batch is 1# lean ground beef, 1# not so lean ground beef, 1# lean ground pork, 1# ground veal, and 2# top sirloin cut in to small chunks. I no longer grow my own peppers so I rely on the grocery for fresh jalapenos, red chilis, and canned chipoltes (with adobo) for a bit of "heat". It's funny to me that you mention Goya beans. As far as I'm concerned there are Goya canned beans and pretty much nothing else even close. I live in an area with a fairly large Latino community so finding Goya and other GREAT Latino products is pretty easy. Quote Link to comment Share on other sites More sharing options...
Mallette Posted December 8, 2011 Share Posted December 8, 2011 It's funny to me that you mention Goya beans. As far as I'm concerned there are Goya canned beans and pretty much nothing else even close. I live in an area with a fairly large Latino community so finding Goya and other GREAT Latino products is pretty easy. As to this whole discussion, see my sig line and substitute "tastes" for "sound." I suspect I'd really like your "cheat" chili. I'm into diversity when it comes to food... However, my system still handles hot nicely. You can't really get "chili" flavor without hot. I do not care for heat for heats sake, but the best flavor seems to require it. I LOVE serranos...significant heat but awesome flavor. I call them "green peppers with ATTITUDE." My wife jokes that I am almost always saying "very good, but it would be even better with a serrano" about almost everything. Dave Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2011 Author Share Posted December 8, 2011 My first wife had a uncle who married a Thai native. She (the Thai, not my wife) started off with a small garden growing peppers native to her homeland. Eventually she turned it in to a nice "cottage" business selling her peppers to local "ethnic" grocery stores. I have to say that just behind habaneros her's were the hottest d@mn things I have ever put in my mouth. Not a lot of pepper "flavor" per se' but OMG they were wicked hot. I've had my share of WAY hot Thai food but none has come close to what she was growing. That said there's a local Vietnamese restaurant that has a few dishes that will just tear your head off hot. No I don't go there very often Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted December 8, 2011 Moderators Share Posted December 8, 2011 I like hot if it has flavor to match, had some Schezwan while on vacation, hot but really good. You know it's good when you eat it all and end up sitting there with sweat on your forehead but still wanting more, it was good. [] Hard to beat a good chili, just starting to try different recipes but have been smoking the meat in a big pan to start with that flavor. I have a long way to go before I get there, especially with different peppers for different flavors. Quote Link to comment Share on other sites More sharing options...
CIGARBUM Posted December 8, 2011 Share Posted December 8, 2011 Let me put in the cookbook. Cigarbum Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted December 8, 2011 Share Posted December 8, 2011 mmmmmmmmmmmm.......chili. I could eat the stuff everyday. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted December 8, 2011 Moderators Share Posted December 8, 2011 Let me put in the cookbook. Cigarbum [Y] We need to get some more recipes together for that. Quote Link to comment Share on other sites More sharing options...
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