How do you take your chili?

[BrokenQuill92]

So everyone everywhere does their chili differently, wether its white, or mild, 7 Hells, or vegan. Care to share your take on what makes a good chili?
1lb ground chuck

1lb thin strip steak

3 packets chili seasoning

1 sweet purple onion thickly sliced

1 yellow onion thickly sliced

1 green bell pepper chopped

1 yellow bell pepper chopped

5 habanero peppers keep seeds diced

5 stalks of celery coarsely chopped

3 stalks of rhubarb coarsely chopped

4-6 garlic cloves minced

1 Cherokee tomato

1 heirloom tomato

6 cherry tomatoes

3 tomatillos coarsely chopped

2 can Hunts tomato paste

1 can of Campbell tomato soup

1 can chili beans

2 can kidney beans

1 tsp coarse black pepper

3 dried chipotle chiles crushed

1/4 tsp garlic salt

3 fresh jalapeño peppers thinly sliced

1/4 tsp oregano

1/2 tbsp paprika

1 tbsp red pepper flakes

1 bottle classic Tabasco sauce

1/2 bottle of Tiger sauce

[vorlon13]

My sis makes a mild chili (remember, I'm in the midwest) and starts with spaghetti sauce. I don't know much more about the recipe other than it's a no bean/extra extra extra meat variation.

Almost gloppy enough to put on a bun as sloppy joe mix

[BrokenQuill92]

My sis makes a mild chili (remember, I'm in the midwest) and starts with spaghetti sauce. I don't know much more about the recipe other than it's a no bean/extra extra extra meat variation.

Almost gloppy enough to put on a bun as sloppy joe mix

I'm an original Midwesty myself but I've never heard of beanless chili.

[c172]

I play around (in my crockpot). Done different things. All I know is I hate kidney beans, and prefer pintos to blacks, though black beans are good, too. Always lots of salt pork. Topped of with sour cream and grated cheddar.

[SteelCurtain]

No habaneros for me. I'd rather the taste of serrano peppers. But I like my chili spicy (although not so spicy as you cannot taste the flavor profiles) and chunky.

[Thumpalumpacus]

Forgive my copying a post from another forum:

Start with dry kidney or pink beans, and soak them for three or four hours. Drain them off, rinse them, and then boil vigorously for about 90 minutes, with ground cumin, chili powder, hot sauce and some garlic powder. I chop up one medium green bell pepper, two medium-to-large tomatoes, a bulb of garlic, 1 cup of chopped onion, and a pound or two of your favorite meat. I'm using pork tonight, and cutting up a roast into 1/2" cubes.

Brown the pork in oil, with garlic salt, pepper, and hot sauce. When the beans are done, I'm going to drain most of the water from them, add in the pork, along with the prepped vegetables, seasoned with cumin, chili powder, hot sauce, ground sage, leaf oregano, and a little thyme. Add three or four 8-oz cans of tomato sauce, depending on how thick you like your chili, and a few dashes of Worcestershire sauce. Salt and pepper it to taste. Bring the mixture to a boil, then cover and simmer for another forty-five minutes.

I serve it with grated cheese on top, and either cornbread or garlic toast on the side.

The beans at a full boil:


Chopping the veggies:


The roast, before cubing:


... and after, being browned:


And right before being enjoyed:

[LostLocke]

I don't have a specific recipe on hand, but mine always has, among other variations, ground beef, kidney beans, onions, garlic, green chilies, and macaroni. Topped with some cheddar cheese.

Midwesterner myself too.

[Nope]

I have always used ground beef but I really like the idea of cutting up a roast instead.

In our house, I have to make a mild version and a hotter version.

[c172]

I'm not a vegetarian, but I do like vegetarian food. How does tofu work (or does it)? Or even tempeh (which I have never tried, anyhow)?

[Nope]

I'm not a vegetarian, but I do like vegetarian food. How does tofu work (or does it)? Or even tempeh (which I have never tried, anyhow)?

I made a vegetarian chili one time that was very good. It had corn and some kind of squash in it. It had the same base that are in most chilis: tomato sauce, chili spices, beans etc. There was no tofu or tempeh in it but I would imagine that you would want a firm tofu if you were going to use any.

I have read Mexican recipes were the vegetables were roasted before using them in certain recipes. I wonder if pan roasted corn would be a good flavor in vegetarian chili?