Gastro Gnome - Eat Better Wherever

Best chili

I don't ever follow a recipe, I just mix what seems right. I do prefer plenty of onion and fresh peppers.
So, I got nothing helpful for you. Lol
I do it pretty much the same way and I agree it's better when the veggies come fresh from the garden.
 
I don’t use a recipe either but basically….meat; venison/beef/combo, chunked and ground, brown well. Sautéed sweet onions, fresh jalapeños. Sauté some tomato paste, then add the others back in…salt, pepper, granulated garlic, comino, New Mexico chile powder, ancho chile powder, sugar, bay leaf. Can of San Marzano tomatoes, beef broth, n beer. Bring to a boil, then simmer until meat chunks are tender n it comes to the consistency you like. Everything is “to taste” n thrown in by hand…as far as beans…born n raised south Texan n I DO like large red kidney beans in mine! I’ve never had any complaints n even won a few very minor contests. Serving suggestions…Fritos corn chips, sharp cheddar, raw onions/jalapeños, sour cream, cornbread and or Haby’s white bread and of course a cold beer of your choice
 
I've entered and won first in a couple of chili cookoffs. The secret to chili is the right ratio of chili/cumin/garlic/onion. Few chili recipes recommend enough cumin or garlic. But not all cumins are created equal, bad cumin can be very bitter.

This Wick Fowler copycat recipe makes a pretty good no-hassle chili, though I'd make the following changes: skip the masa, sub the tomato sauce for 4-6oz tomato paste, increase cayenne pepper to preferred level of heat, and throw a diced up anaheim pepper in. And adjust cumin/garlic to personal preference.

JV842's ingredient list looks it would be a pretty dang good chili, as well.
 
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