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Axxe's Chili Recipe. (Not for the Weak!)

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  • Axxe55

    Retiretgtshit stirrer
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    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    well fall is approaching and cooler weather is just around the corner and this is my favorite time of the year! fall high school football, Halloween and making big batches of homemade chili! i love making chili as much as love smoking and grilling on my cookers outside.

    well here is my chili recipe, that i have been working on perfecting for a good number of years now. my ingredients have not really changed a lot over the years, but my cooking methods have to some degree. the amounts of the ingredients vary, as i have cooked this for large groups of people at work, as well as freeze leftovers to eat later on in the year.

    Axxe"s Chili Recipe.

    2-4 lbs. of cubed beef stew meat. (i will substitute deer meat here if i have it)
    1-3 lbs. of lean ground beef.
    1-3 lbs. of spicy pork sausage. (i prefer Jimmy Dean's brand)

    10-16 jalapeno peppers.
    10-16 poblano peppers.
    10-16 cerrano peppers.
    6-10 sweet or yellow onions.
    8-12 fresh tomatoes. (firmer the better, but not green)
    8-12 red & green bell peppers.
    fresh cilantro.
    fresh garlic cloves.

    1-3 cans of thick tomato paste.
    4-8 cans of Rotel tomatoes with green chile peppers.

    cumin.
    coarse sea salt.
    coarse ground black pepper.
    Cayenne pepper.
    chili powder.

    molasses. (darker the better)
    brown sugar.
    masa flour. (used to thicken up the chili during the cooking to one's desired thickness)
    1-3 bottles of dark beer. (i use Shiner Bock or Corona's)
    1-2 fresh Key limes.

    optional ingredients if wanted.

    1-2 cans of Ranch Style beans with onions.
    1-2 cans of Chili beans.
    1-2 cans of pinto beans.
    1-2 cans of dark red kidney beans.

    now on to the cooking.

    i separate all of my fresh ingredients in half after dicing all of them. half will be cooked in bacon drippings and seasoned, and the other half will go in the main cooking pot with other ingredients. at this time, de-seed and de-vein the jalapno, poblano and cerrano peppers.

    in the main cooking pot, put in half of the fresh ingredients, the Rotel tomatoes, tomato paste, beer, molasses and brown sugar. if you are going to use beans in this, please add them at this time as well. (i generally most times use beans in my recipe, simply because most people that like my chili prefer chili with beans.) put this on low heat and simmer slowly. (this is important)

    okay, next step is to saute the other half of the fresh ingredients in bacon drippings, seasoning them with salt, black pepper, and cumin. as you saute them to just starting to get tender, add them into the main cooking pot with everything else.

    next step, is to brown the meats in bacon drippings as well, seasoning them with salt, black pepper and cumin. cook sausage first. as this will add pork flavoring to the other meats when you brown the as well. add them into the main cooking pot as well.

    last step. seasoning. this is purely personal and subjective and i have no set amounts i use. i season by taste testing until it seems right!

    season with cumin, salt, black pepper, cayenne pepper, chili powder and lime juice. if you have one, you can zest some lime peeling into it as well.

    now sit back and let it simmer for at least a couple of hours at a low simmer, stirring often. if needed, you can add in some Masa flour to thicken the consistency to your desired tastes. if you decide to use the Masa flour, add it in slowly and a little at a time, stirring constantly while adding it. a little goes a long ways. simmering at a lower temperature is key here as well. if it's bubbling, it's too hot and needs the temperature reduced a little.

    my prep and cook times vary from about 3-6 hours making this chili recipe. it's not a quick fix recipe by any means. i found that slower cooking times bring more of the flavors out and also allow them to blend together much better.

    serving when ready. i like to serve mine with fresh made cornbread, corn chips, shredded pepperjack cheese and some fresh diced onions.

    enjoy! :cheers:

    now
    Guns International
     

    Texasjack

    TGT Addict
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    Jan 3, 2010
    5,867
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    Occupied Texas
    Not a bad recipe, but looking at the numbers I wonder how many gallons this makes.

    Here's an ingredient you might want to try: Better Than Boullion. A small amount adds a lot of the umami taste (that indescribable savory flavor of meat).

    Also, not sure why the key limes. Citrus doesn't strike me as a chili flavor.

    Inevitably, someone is going to point out that beans have no place in chili. Sometimes those of us elderly folks need the fiber.
     

    Axxe55

    Retiretgtshit stirrer
    Rating - 0%
    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    Not a bad recipe, but looking at the numbers I wonder how many gallons this makes.

    Here's an ingredient you might want to try: Better Than Boullion. A small amount adds a lot of the umami taste (that indescribable savory flavor of meat).

    Also, not sure why the key limes. Citrus doesn't strike me as a chili flavor.

    Inevitably, someone is going to point out that beans have no place in chili. Sometimes those of us elderly folks need the fiber.

    It makes a lot of chili! Lots! I use to make this for my guys at work a few times a year. Sometimes feeding over forty guys! You would have to pare the recipe down accordingly to your own needs. Sometimes I would even double this recipe, taking some to work, and putting some in the freezer to eat later in the year.

    Interesting ingredient. I'll have to look into that. The citrus was suggestion of a friend who said it needed some citrus to hit all the notes of the palate. Whatever that meant! But it does work, so I go with it.

    When I first started working on this recipe, many, many years ago, I wanted to do some chili competitions, so according to the rules. fillers such as beans are not allowed in competition chili cook-offs. But, surprisingly, the vast majority of the people who eat my chili, seem to prefer chili with beans. I have made two batches at a time, one with beans, and one without, and the batch with beans, goes faster.
     

    baboon

    TGT Addict
    Rating - 100%
    4   0   0
    May 6, 2008
    22,447
    96
    Out here by the lake!
    Not a bad recipe, but looking at the numbers I wonder how many gallons this makes.

    Here's an ingredient you might want to try: Better Than Boullion. A small amount adds a lot of the umami taste (that indescribable savory flavor of meat).

    Also, not sure why the key limes. Citrus doesn't strike me as a chili flavor.

    Inevitably, someone is going to point out that beans have no place in chili. Sometimes those of us elderly folks need the fiber.
    Chili powder & lime on corn on the cobb, mangos & cantaloupes!
     

    Texasjack

    TGT Addict
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    1   1   0
    Jan 3, 2010
    5,867
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    Occupied Texas
    I spent a few miserable years during the early 90's oil bust working in upstate NY. One year at Christmas, they were having a holiday lunch at work and they told me they signed me up for chili. Why? We love Christmas chili, they answered. Now "chili" up there is hamburger soup, and I mean a little hamburger, lots of water, a teaspoon per gallon of chili powder, onions, and maybe beans and mushrooms. Yeah, its every bit that bland. One of the guys said he didn't like chili. I asked why. He said he didn't like beans. I asked what beans had to do with chili. He answered, "That's where it gets it's name, from chili beans." Oh, Lord! So I took up the challenge.

    First, I called a friend back in Texas and had him send me a CARE package of all the stuff I couldn't get there. Then I made a batch of chili in a crock pot and took it to the luncheon. I brought some tortilla chips so they could cut the spiciness a bit. They were shocked. "It's thick!" Yeah. "It smells spicy!" Yeah, it better. About that time I got a phone call from a client and had to go to my office for 10 minutes. When I got back, the chili was gone, as was the bag of chips, and by "gone" I mean they took bread and used it to wipe the insides of the crock pot and get the last bits out. They were all standing around with their eyes teared up from the peppers I put in the chili. "Man! We never tasted anything like that! You got any more?" Uhh, no.
     

    Axxe55

    Retiretgtshit stirrer
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    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    I'll just leave this joke here about chili for everyone's enjoyment!

    The notes are from an inexperienced Chili taster named "FRANK", who was
    visiting Texas from the East Coast:

    Frank: "Recently, I was honored to be selected as a judge at a chili
    cook-off. The Judge #3 called in sick at the last moment and I happened
    to be standing there at the judge's table asking for directions to the
    Budweiser 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 scorecards from the event:

    Chili # 1 Mike's Maniac Mobster 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 moly, what the 'ell 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 Arthur'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. Needs more beans.
    Judge # 2 -- A bean less chili, 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 bat-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 barmaid,
    was standing behind me with fresh refills. That 300-LB-er is
    starting to look HOT ... . . just like this nuclear waste I'm eating! Is
    chili an aphrodisiac?

    Chili # 5 Linda'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 passed gas 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 annoyed me that the other judges asked me to stop
    screaming. Damn those rednecks!

    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-- I soiled myself when I passed gas and I'm worried it will eat
    through the chair. No one seems inclined to stand behind me except that
    slut Sally. She must be kinkier than I thought. Can't feel my lips
    anymore. I need to wipe my butt 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 like poop 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. Screw 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 Tommy's Toe-Nail 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 passed
    out, fell over and pulled the chili pot down on top of himself. Not sure
    if he's going to make it. Poor dude, wonder how he'd have reacted to
    really hot chili?
     

    Axxe55

    Retiretgtshit stirrer
    Rating - 0%
    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    I really like fall and winter, because I absolutely love making and eating chili. Perfect time of the year for it IMO. I do like chili pretty much year round, but fall and winter just seem like the perfect weather to be eating chili. I really enjoy making chili every year, and it's a pretty involved process. I have cut back on the quantity that I use to make years ago though.

    xx.gif

    Axxe's Chili Recipe! (Warning: Not for the Timid!)

    Well fall is approaching and cooler weather is just around the corner and this is my favorite time of the year! Fall high school football, Halloween and making big batches of homemade chili! I love making chili as much as love smoking and grilling on my cookers outside.

    Well here is my chili recipe, that Ihave been working on perfecting for about twenty five years now. My ingredients have not really changed a lot over the years, but my cooking methods have to some degree. The amounts of the ingredients vary, as I have cooked this for large groups of people at work, as well as freeze leftovers to eat later on in the year.

    Axxe"s Chili Recipe.

    2-4 lbs. of cubed beef stew meat. (i will substitute deer meat here if i have it)
    1-3 lbs. of lean ground beef.
    1-3 lbs. of spicy pork sausage. (i prefer Jimmy Dean's brand)

    10-16 jalapeno peppers.
    10-16 poblano peppers.
    10-16 cerrano peppers.
    6-10 sweet or yellow onions.
    8-12 fresh tomatoes. (firmer the better, but not green)
    8-12 red & green bell peppers.
    fresh cilantro.
    fresh garlic cloves.

    1-3 cans of thick tomato paste.
    4-8 cans of Rotel tomatoes with green chile peppers.

    cumin.
    coarse sea salt.
    coarse ground black pepper.
    Cayenne pepper.
    chili powder.

    molasses. (darker the better)
    brown sugar.
    masa flour. (used to thicken up the chili during the cooking to one's desired thickness)
    1-3 bottles of dark beer. (i use Shiner Bock or Corona's)
    1-2 fresh Key limes.

    optional ingredients if wanted.

    1-2 cans of Ranch Style beans with onions.
    1-2 cans of Chili beans.
    1-2 cans of pinto beans.
    1-2 cans of dark red kidney beans.

    Now on to the cooking.

    I separate all of my fresh ingredients in half after dicing all of them. Half will be cooked in bacon drippings and seasoned, and the other half will go in the main cooking pot with other ingredients. At this time, de-seed and de-vein the jalapno, poblano and cerrano peppers.

    In the main cooking pot, put in half of the fresh ingredients, the Rotel tomatoes, tomato paste, beer, molasses and brown sugar. IF you are going to use beans in this, please add them at this time as well. (I generally most times use beans in my recipe, simply because most people that like my chili prefer chili with beans.) put this on low heat and simmer slowly. (This is important)

    Okay, next step is to saute the other half of the fresh ingredients in bacon drippings, seasoning them with salt, black pepper, and cumin. As you saute them to just starting to get tender, add them into the main cooking pot with everything else.

    Next step, is to brown the meats in bacon drippings as well, seasoning them with salt, black pepper and cumin. cook sausage first. As this will add bacon flavoring to the other meats when you brown the as well. Add them into the main cooking pot as well.

    Last step. Seasoning. This is purely personal, and subjective and I have no set amounts I use. I season by taste testing until it seems right!

    Season with cumin, salt, black pepper, cayenne pepper, chili powder and lime juice. If you have one, you can zest some lime peeling into it as well.

    Now sit back and let it simmer for at least a couple of hours at a low simmer, stirring often. If needed, you can add in some Masa flour to thicken the consistency to your desired tastes. if you decide to use the Masa flour, add it in slowly and a little at a time, stirring constantly while adding it. A little goes a long ways. Simmering at a lower temperature is key here as well. if it's bubbling, it's too hot and needs the temperature reduced a little.

    My prep and cook times vary from about 3-6 hours making this chili recipe. It's not a quick fix recipe by any means. I found that slower cooking times bring more of the flavors out and also allow them to blend together much better.

    Serving when ready. I like to serve mine with fresh made cornbread, corn chips, shredded pepperjack cheese and some fresh diced onions.

    enjoy!
    :cheers:
     

    Axxe55

    Retiretgtshit stirrer
    Rating - 0%
    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    A chili joke!

    The waitress says, "Sorry but the guy next to you ordered the last bowl."
    He looks over to the guy sitting next to him and sees that he has finished his meal, but the bowl of chilli is still full.

    He asks the guy, "Are you going to eat that?"
    To which the guy replies, "No, help yourself."
    So he slides the bowl over and starts eating.

    About halfway through he hits something. When he looks down he sees a dead mouse in the bowl and immediately pukes all the chilli back into the bowl.

    The other guy leans over and says, "Yeah. That's about as far as I got, too."
     

    Axxe55

    Retiretgtshit stirrer
    Rating - 0%
    0   0   0
    Dec 15, 2019
    47,021
    96
    Lost in East Texas Elhart Texas
    xx.gif

    A Yankee Judging a Chili Competition!

    The notes are from an inexperienced Chili taster named "FRANK", who was
    visiting Texas from the East Coast:

    Frank: "Recently, I was honored to be selected as a judge at a chili
    cook-off. The Judge #3 called in sick at the last moment and I happened
    to be standing there at the judge's table asking for directions to the
    Budweiser 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 scorecards from the event:

    Chili # 1 Mike's Maniac Mobster 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 moly, what the 'ell 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 Arthur'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. Needs more beans.
    Judge # 2 -- A bean less chili, 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 bat-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 barmaid,
    was standing behind me with fresh refills. That 300-LB-er is
    starting to look HOT ... . . just like this nuclear waste I'm eating! Is
    chili an aphrodisiac?

    Chili # 5 Linda'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 passed gas 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 annoyed me that the other judges asked me to stop
    screaming. Damn those rednecks!

    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-- I soiled myself when I passed gas and I'm worried it will eat
    through the chair. No one seems inclined to stand behind me except that
    slut Sally. She must be kinkier than I thought. Can't feel my lips
    anymore. I need to wipe my butt 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 like poop 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. Screw 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 Tommy's Toe-Nail 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 passed
    out, fell over and pulled the chili pot down on top of himself. Not sure
    if he's going to make it. Poor dude, wonder how he'd have reacted to
    really hot chili?
     

    Texasjack

    TGT Addict
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    Jan 3, 2010
    5,867
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    Occupied Texas
    Back in my consulting days, I was doing some work for a papermill in some tiny town in upstate NY. Some guys from the mill and I went out to lunch and they warned me that the restaurant owners were from Georgia or Alabama and so sometimes the food was really "spicy". (In NY, black pepper is considered a hot spice.) It was a cold, rainy day, and I saw chili on the menu and ordered it. I told the waitress I'd like a bowl of their "Yankee chili" and I'd need some hot sauce to go with it. The waitress (owner's daughter, as it turned out) was highly pissed that I referred to it as Yankee chili. Some others got chili, but mine was the only bowl that was green with jalapenos. It was plenty hot, but I made a point of putting tabasco in it while the waitress was at the table. She was pretty shocked that she didn't manage to get the best of me.

    My son and I were in Austin for something or other back when he was in high school. We went to the Texas Chili Parlor at his request. He decided he needed to show Dear Old Dad up (as kids that age do) and he ordered the XXX level chili while I ordered the XX (which was plenty hot). He must have eaten 5 pounds of crackers trying to make it through the meal and he drank at least a gallon of milk trying to cut the burning. By the time we got to the car, he was really suffering, as that mix bloated him up. Good life lesson.

    Back in college, one of my roomates had a girlfriend that sometimes hung out at our apartment. One day she was cooking something and I asked what she was making. "Chili", she replied. About that time she got out a big jar of peanut butter. I asked if she was making a sandwich before the chili was done. "Nope", she replied, and she took a huge spoonful of that peanut butter - at least half the jar, and plopped it into the chili pot. It was one of those moments where you can hear your mind screaming, "Noooooooo!". I did taste the chili later, and it wasn't horrible but I've never tasted anything with more salt in it. I don't know how much salt was from the peanut butter and how much was from her general cooking issues, but you'd need a gallon of water to drink with a bowl of that stuff.
     

    baboon

    TGT Addict
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    May 6, 2008
    22,447
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    Out here by the lake!
    As a former retail meat cutter Chilimeat was something I hated making. The first cool weather & the office always had to tell everyone to make chili meat like we were to stupid to do so. 10% of people buying it bitched about the fat to lean ratios. When cleaning the grinder after every grind, lots of people got pissed off when telling them the grinder just got cleaned & needed to air dry the sanitizer.

    People bringing roast, packer briskets & other meats (pork, chicken & turkey) always bitched about yield even when you explained they would not get the same weight back.

    Personally I did not like the texture of chili meat! I'd much rather shred a chuck roast!

    Best chili I ever ate was homemade brick chili. We sold a retail version, but the damn near year shelf life was a turn off. My moms chili pretty much sucked! Looking back it was spaghetti sauce with beans. I worked with a Mexican guy who was a great cook, but put beans in his spaghetti sauce.

    Canned chili runs the gamut of nasty! Up yonder Ray's chili with beans was the go to chili in my family. Nice thick orange layer of grease on top! Now if I buy it canned it's Hormel brand, & it needs doctoring! My chef buddy loves Wolf Brand! He loves Frito Pie. Way to many late nights after working he would break out the Wolf Brand & make Frito Pie with lots of chopped white onions. Nothing will screw up the 4 hours of sleep you need like eating his Frito Pie! Sharing a small room sleeping on army cots compounded how much I hated his Frito Pie!
     
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