There is a great cookbook, more of a book though, called Chili Nation. 50 great recipes for various chilis from around the country. Havane Moon Chili is a favorite of mine. Layers upon layers of flavors. Unreal.

www.vinocellar.com -- Mm-Mm-good

quote:

---

I'm your basic anal retentive carnivore. I like my chili without beans.

---

The beans help cure this problem, it's what they are there for.

http://www.whizz-kidz.org.uk
KillerB6@Hotmail.com

try making your chili with stew beef, and cook it for a long time, man it is so much better than ground beef.

Drink all you want, they will make more.

Futronic,

I am wanting to try this recipe out this weekend. It sounds delicious. I've never heard of sirloin tips in chili. What does this do for the chili?

Also, I don't like a lot of beans...can I reduce the amount of beans without affecting the flavor?

How much chili does this make?

And why did you choose pork instead of beef.

Thanks dear.

This message has been edited. Last edited by: Bella Donna,

I make a damn good chili but don't have a recipe written down. I always make a 12 quart pot with about, give or take, 2 lbs ground chuck (the fattier the better), 2 lbs chorizo sausage (casing removed), and 1 lb thick-cut bacon. I make my own chili powder consisting of mostly ground chipotles (the smokey flavour rocks) with a few other (depending on my mood) chilies and lots of cumin, oregano, and other assorted spices. A fair amount of onion, at least a can of Guiness, and, of course, lots of tomatoes go into the pot. Simmer for 6 hours or so and it's ready to go, though it's better on day two.

Oh my...12 quarts of chili is a whole lot of chili...but the recipe sounds yummy though.

quote:

---

Originally posted by Sapril Nguyen:
Futronic,

I am wanting to try this recipe out this weekend. It sounds delicious. I've never heard of sirloin tips in chili. What does this do for the chili?

Also, I don't like a lot of beans...can I reduce the amount of beans without affecting the flavor?

How much chili does this make?

And why did you choose pork instead of beef.

Thanks dear.

---

I use sirloin tip cubed because I don't end up with much gristle or connective tissue as when one buys chuck. Less trimming means less work. The flavour would be the same.

You could take the beans out altogether if you like. Some people like beans, some people don't. Try halving the amount of beans and putting a little more meat to compensate. I like my chili thick, not like soup.

It makes about 3/4 of a stock pot worth, so a fair amount. I forget how many litres it is. Basically, I cook it up, eat a couple bowls the next day, and freeze the rest. I can get about 4-5 large yogurt containers/tupperware filled from it.

I used ground pork instead of beef because it gives an extra dimension of flavour. Pork + beef is good.

My biggest suggestion is to make it the day before you plan on eating it. Letting all the flavours mingle together overnight really make it taste extra good.

quote:

---

Originally posted by Sapril Nguyen:
Oh my...12 quarts of chili is a whole lot of chili...but the recipe sounds yummy though.

---

You can always freeze it and/or share with the DAWGS.

I don't want to be liable for the deaths of 10 people

Well, I don't know about the true Texas "bean" sop, but I got this recipe from a guy at Naval Station Ingleside. He claimed to ride the Shawnee Trail with one of his grandfathers and the Goodnight-Loving Trail with the other, when he was a kid (he seemed to be about 100 years when I met him in the early '80's).

He called it "Wild Card Chili".

1 lb chopped beef
1/2 cup chopped onion
1 16oz can red beans
1 16oz can refried beans
1 8oz can tomato sauce
1 cup beer
1 teaspoon chopped hot red peppers
1/2 teaspoon each, salt and garlic salt
1/8 teaspoon black pepper and cayenne
3 tablespoons chili powder
1 tablespoon molasses

Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer 2 hours. Stir occasionally. Makes 6 servings.

##

Talk of joy: there may be things better than beef stew and baked potatoes and homemade bread -- there may be.

What kind of pot are you suppose to cook chili in?

Any kind of pot you like. Traditionally I've used a stock pot, but now that I've got a Le Crueset, I'll use that next time.

Ditto futronic. I use a 12Q Le Crueset.

I only have one of those 5 inch tall wide pots...will that fit all of those ingredients?

Sapril - if it doesn't just put it into two pots.

Fut- I remember sending your recipe around the offie without mentioning the difference in tablespoons. BTW, a British table spoon is about 20ml, flat, 40ml rounded and 60ml heaped. Hence, six heaped spoons would be 360ml.

I did say to everybody to not overdo it with the oregano.

I've had a hell of a time getting started making this stuff. I ran into some problems.

I went to the store and bought the ingredients I needed. The stupid cashier couldn't weigh the habenero peppers since they were so light in weight, so I had to wait until her manager got there to fix the problem

At most grocery stores, you can't buy a single can of beer. So I went to a gas station to buy the beer. I haven't felt so ghetto in a while. Nobody buys just one can of beer except "those other people."

The only thing I needed to start cooking this wonderful chili was a pot.

So I left the groceries in the car as I went to Foley's to get a stockpot/chili pot. Cephalon was having a sale on single items. They didn't have the 5 quart pots in stock. They didn't single sell 12 quart pots or anything close to that size. All of the other brands were crap or the other Cephalon stockpots were like regularly priced at $120. So I found a floor model 8 quart pot. After waiting in line for 20 minutes behind an Asian family who was applying for a Foley's credit card to save as stupid 20% on THREE sets of cookware(what does a family of five need three sets of 16 piece cookware for anyways), they were declined for whatever reason. The cashier freed up and I asked her if she could sell me the floor model. Instead of asking her supervisor if she could sell the floor model (which was not part of a set), she was lazy and told me she can't sell it because there is no barcode. I knew at that point that I wasn't going to be able to make this chili if I didn't have a pot. So I demanded to speak to the manager. It took like 10 minutes for the manager to get to that department. After another 10 minutes of explaining to the manager the situation, he didn't know a darn thing about pots and just decided to sell me this 8 quart Cephalon stockpot for 39.99 to shut me up and send me away without causing a scene. I was quite happy with this...but it took almost 45 minutes to buy a damn pot.

Finally I got home and everything is now in the pot simmering away. The chili smells so good and after all the trouble, it was worth it.

After all of this, I am starting to wonder if someone in the high skies is trying to tell me that maybe I shouldn't cook.

My chili has finished cooking, it's going to sit for another few hours.

It's slightly sweet at first but at the end of the bite, the heat kicks in. Amazing! Thanks futronic and Killer B for the recipe. I am really enjoying this.

KB,

I remember that discussion. Here, 1 tablespoon is 15mL. Period.

Sapril,

Glad you like the chili! Sweet + hot is a great combo. Play with the recipe and modify it to your tastes. I'm sure it'll taste even better today.

I made the chili that was in the past months WS mag. However, I changed a few things.

Instead of using an 8oz can of tomato sauce, I used a 28oz can of Rienze whole plum tomatoes in a thick puree. I put it in the blender for 3 seconds to 'chop' the tomatoes. I added 3 cans of beans (drained)... dark red kidney, black and garbanzo. And since no one in my family likes 'spicy', I used 5 sweet and 2 jalapeño (instead of the hot ones).

It came out tasty... just not killer. I wish it had more tomato flavor (I’ll add some tomato past next time), and it needs some spicy chilies.

By the way... what is the consistency of chili supposed to be? I was thinking a "beef stew" like... which is what mine was (in between soup and thick chili). However, my family was expecting a thick chili (like what you would get w/ ground beef and thick tomato sauce).

I tried the chili again this morning. The sirloin tips taste like sweet jerky. The overall flavor became sweeter.

Sapril,

How much brown sugar did you add? What kind of beer?

Since I use a dark beer in my chili and only 1 teaspoon of brown sugar, it never turns out "sweet."

1 tbsp of WHITE sugar
Budweiser beer (I knew better than to get Bud light)
The baked beans were Maple Sugar Baked beans(cause that was what was in the pantry)

quote:

---

Originally posted by Sapril Nguyen:
1 tbsp of WHITE sugar

---

That'll do it. A Tablespoon is 3x the size of a teaspoon, and white sugar doesn't have the savoury characteristcs of brown. Also, since the granules are finer, then you're getting even more by weight.

Try a teaspoon of packed brown sugar next time and see how things turn out.

If you can read this whole story without laughing, there’s no hope
for you.

Note: Please take time to read this slowly. If you pay attention to
the first two judges, the reaction of the third judge is even better.

For those of you who have lived in Texas, you know how true this is.
They actually have a Chili Cook-off about the time Halloween
comes around. It takes up a major portion of a parking lot at the San
Antonio City Park. Judge 3 was an inexperienced Chili taster
named Frank, who was visiting from Springfield, Illinois.



Frank: “Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment
and I happened to be standing there at the judge’s table asking for
directions to the Coors Light truck, when the call came in.

I was assured by the other two judges (Native Texans) that the chili
wouldn’t be all that spicy and, besides, they told me I could
have free beer during the tasting, so I accepted.”



Here are the scorecard notes from the event:



CHILI #1 – Mike’s Maniac Monster Chili
Judge #1 – A little too heavy on the tomato. Amusing kick.
Judge #2 – Nice, smooth tomato flavor. Very mild.

Judge #3 (Frank) – Holy crap, what the hell is this stuff? You could
remove dried paint from your driveway.
took me two beers to put the flames out. I hope that’s the worst
one. These Texans are crazy.


CHILI #2 – Austin’s Afterburner Chili
Judge #1 – Smoky, with a hint of pork. Slight jalapeno tang.
Judge #2 – Exciting BBQ flavor, needs more peppers to be taken
seriously.

Judge #3 – Keep this out of the reach of children. I’m not sure what
I’m supposed to taste besides pain.
I had to wave off two people who wanted to give me the Heimlich
maneuver. They had to rush in more beer when they saw the look on my
face.


CHILI #3 – Fred’s Famous Burn Down the Barn Chili
Judge #1 – Excellent firehouse chili. Great kick.
Judge #2 – A bit salty, good use of peppers.

Judge #3 – Call the EPA. I’ve located a uranium spill. My nose feels
like I have been snorting Drano.
Everyone knows the routine by now. Get me more beer before I ignite.
Barmaid pounded me on the back, now my backbone is in the front part
of my chest. I’m getting ****-faced from all of the beer.

CHILI #4 – Bubba’s Black Magic
Judge #1 – Black bean chili with almost no spice. Disappointing.
Judge #2 – Hint of lime in the black beans. Good side dish for fish
or other mild foods, not much of a chili.

Judge #3 – I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds?
Sally, the beer maid, was standing behind me with fresh refills. That
300-lb. woman is starting to look HOT –just like this nuclear waste
I’m eating! Is chili an aphrodisiac?


CHILI #5 – Lisa’s Legal Lip Remover
Judge #1 – Meaty, strong chili. Cayenne peppers freshly ground,
adding considerable kick. Very impressive.
Judge #2 – Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.

Judge #3 – My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me
needed paramedics. The contestant seemed offended when I told her
that her chili had given me brain damage. Sally saved my tongue from
bleeding by pouring beer directly on it from the pitcher. I wonder if
I’m burning my lips off.
It really ticks me off that the other judges asked me to stop
screaming.



CHILI #6 – Vera’s Very Vegetarian Variety
Judge #1 – Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge #2 – The best yet. Aggressive use of peppers, onions and
garlic. Superb.


Judge #3 – My intestines are now a straight pipe filled with gaseous
sulfuric flames. I crapped on myself when I farted and I’m worried it
will eat through the chair. No one seems inclined to stand behind me
except that Sally. Can’t feel my lips anymore. I need to wipe my
behind with a snow cone.



CHILI #7 – Susan’s Screaming Sensation Chili
Judge #1 – A mediocre chili with too much reliance on canned peppers.
Judge #2 – Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment.
**I should take note that I am worried about Judge #3. He appears to
be in a bit of distress as he is cursing uncontrollably.

Judge #3 – You could put a grenade in my mouth, pull the pin, and I
wouldn’t feel a thing. I’ve lost sight in one eye, and the world
sounds like it is made of rushing water. My shirt is covered with
chili, which slid unnoticed out of my mouth. My pants are full of lava
to match my shirt. At least during the autopsy, they’ll know what
killed me. I’ve decided to stop breathing, it’s too painful.
Forget it; I’m not getting any oxygen anyway. If I need air, I’ll
just suck it in through the 4-inch hole in my stomach.


CHILI #8 – Big Tom’s Toenail Curling Chili
Judge #1 – The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge #2 – This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge #3 farted,
passed out, fell over and pulled the chili pot down on top of
himself. Not sure if he’s going to make it poor feller, wonder
how he’d have reacted to really hot chili?



Judge #3 – No report.