The semi-occasional Chili thread

[edwin drood]

Made chili last Sat. for the first time in several years. Turned out better than ever. Hope to instigate a discussion on this north American classic.

Meat: I last used one pound 80/20 ground beef and 1/2 pound Italian sausage. Next time chorizo.
Beans: anathema to some, but I always put in a can of kidney beans and a can of black beans
Spices: (mostly Penzeys) Chile powder, cayenne pepper, lots of ground cumin, smoked paprika, salt, pepper
Once the meat is combined, browned and drained, one diced sweet onion is sauteed till soft. I add all the spices to the onion and let them all get acquainted, then add a 12 ounce beer. Fortunately, my grocery has a large selection of beers available as singles. I found a Vanilla Porter from Breckenridge CO. Tasted before adding and it was dense, dark, slightly sweet, just a hint of vanilla. In it went. Next the meat returns to the pot, with 28 oz tomato sauce, 2 12 oz cans of fire-roaster diced tomatoes, the rinsed beans, 3 cups beef broth with 1/2 cup masa harina stirred in. The masa acts as a thickener and adds a nice Tex-Mex flavor. Instead of masa you can substitute crushed tortilla chips. Let is simmer till dinner time, topped with sour cream and shredded Colby Jack cheese. Yum.

Anybody add chocolate to their pot?

[Bighorn66]

Made chili last Sat. for the first time in several years. Turned out better than ever. Hope to instigate a discussion on this north American classic.

Meat: I last used one pound 80/20 ground beef and 1/2 pound Italian sausage. Next time chorizo.
Beans: anathema to some, but I always put in a can of kidney beans and a can of black beans
Spices: (mostly Penzeys) Chile powder, cayenne pepper, lots of ground cumin, smoked paprika, salt, pepper
Once the meat is combined, browned and drained, one diced sweet onion is sauteed till soft. I add all the spices to the onion and let them all get acquainted, then add a 12 ounce beer. Fortunately, my grocery has a large selection of beers available as singles. I found a Vanilla Porter from Breckenridge CO. Tasted before adding and it was dense, dark, slightly sweet, just a hint of vanilla. In it went. Next the meat returns to the pot, with 28 oz tomato sauce, 2 12 oz cans of fire-roaster diced tomatoes, the rinsed beans, 3 cups beef broth with 1/2 cup masa harina stirred in. The masa acts as a thickener and adds a nice Tex-Mex flavor. Instead of masa you can substitute crushed tortilla chips. Let is simmer till dinner time, topped with sour cream and shredded Colby Jack cheese. Yum.

Anybody add chocolate to their pot?

Chorizo in chilli—BRILLIANT!!!!!!

[edwin drood]

Made chili last Sat. for the first time in several years. Turned out better than ever. Hope to instigate a discussion on this north American classic.

Meat: I last used one pound 80/20 ground beef and 1/2 pound Italian sausage. Next time chorizo.
Beans: anathema to some, but I always put in a can of kidney beans and a can of black beans
Spices: (mostly Penzeys) Chile powder, cayenne pepper, lots of ground cumin, smoked paprika, salt, pepper
Once the meat is combined, browned and drained, one diced sweet onion is sauteed till soft. I add all the spices to the onion and let them all get acquainted, then add a 12 ounce beer. Fortunately, my grocery has a large selection of beers available as singles. I found a Vanilla Porter from Breckenridge CO. Tasted before adding and it was dense, dark, slightly sweet, just a hint of vanilla. In it went. Next the meat returns to the pot, with 28 oz tomato sauce, 2 12 oz cans of fire-roaster diced tomatoes, the rinsed beans, 3 cups beef broth with 1/2 cup masa harina stirred in. The masa acts as a thickener and adds a nice Tex-Mex flavor. Instead of masa you can substitute crushed tortilla chips. Let is simmer till dinner time, topped with sour cream and shredded Colby Jack cheese. Yum.

Anybody add chocolate to their pot?

Chorizo in chilli—BRILLIANT!!!!!!

I can't tell if you're being sarcastic or not, as I've never made chili with chorizo nor had chorizo chili in a restaurant. Am I just naive?

[BobbyOrr]

Don't use the store package (bleep), get it from a Mex meat market.
Go to El Morelia or other.

[Bighorn66]

Made chili last Sat. for the first time in several years. Turned out better than ever. Hope to instigate a discussion on this north American classic.

Meat: I last used one pound 80/20 ground beef and 1/2 pound Italian sausage. Next time chorizo.
Beans: anathema to some, but I always put in a can of kidney beans and a can of black beans
Spices: (mostly Penzeys) Chile powder, cayenne pepper, lots of ground cumin, smoked paprika, salt, pepper
Once the meat is combined, browned and drained, one diced sweet onion is sauteed till soft. I add all the spices to the onion and let them all get acquainted, then add a 12 ounce beer. Fortunately, my grocery has a large selection of beers available as singles. I found a Vanilla Porter from Breckenridge CO. Tasted before adding and it was dense, dark, slightly sweet, just a hint of vanilla. In it went. Next the meat returns to the pot, with 28 oz tomato sauce, 2 12 oz cans of fire-roaster diced tomatoes, the rinsed beans, 3 cups beef broth with 1/2 cup masa harina stirred in. The masa acts as a thickener and adds a nice Tex-Mex flavor. Instead of masa you can substitute crushed tortilla chips. Let is simmer till dinner time, topped with sour cream and shredded Colby Jack cheese. Yum.

Anybody add chocolate to their pot?

Chorizo in chilli—BRILLIANT!!!!!!

I can't tell if you're being sarcastic or not, as I've never made chili with chorizo nor had chorizo chili in a restaurant. Am I just naive?

I think it’ll be fantastic. My mom cooks Spanish (dried) chorizo in her garbanzo beans and pea soup.

I suspect you’re thinking of the ground Mexican chorizo. I can’t imaging it not being good.