Chili Anyone????

MojoRison

Well-Known Member
I make it differently all the time, but there is one thing I use that many do not....brown sugar {my not so secret, secret ingredient lol}
 

ClaytonBigsby

Well-Known Member
I put brown sugar in most everything too. I buy Kraft Spicy Honey bar bq sauce for $.98 then add cayenne, vinegar, brown sugar, spicy steak seasoning, minced garlic, and few other spices. People lose their minds.

I do this with mustard too.
 

Carne Seca

Well-Known Member
I'm making chili today too!!! I like mine poured over good corn tortilla chips, topped with freshly grated cheddar, and fresh white onions.

PS Carne, waaay cheaper and better than fats food.:lol:
I can get an order of large chili cheese tots or chili cheese fries at Sonic Drive-in for about 3 bucks. You would need to buy meat, onions, tomatoes, spices for the chili, peppers, whatever else you put in your chili, plus a bag of chips (the same price as my sonic food), and cheddar cheese (very expensive). Tell me you can buy all that for 3 bucks.
 

ClaytonBigsby

Well-Known Member
I can get an order of large chili cheese tots or chili cheese fries at Sonic Drive-in for about 3 bucks. You would need to buy meat, onions, tomatoes, spices for the chili, peppers, whatever else you put in your chili, plus a bag of chips (the same price as my sonic food), and cheddar cheese (very expensive). Tell me you can buy all that for 3 bucks.

Look at the quality of food too. That is one meal of processed, cereal by product, SHIT for $3. Buy a lb of lean ground beef ($3), 2 cans of beans ($2), Tomatoes (or cans, $2), 1/2 lb of real cheddar cheese ($1.50), onions and spices ($2). That's $10.50, but it will feed you several times. Now consider your health between the two. It is as cheap, or cheaper to eat healthy. Ima tight ass, I have done the math. I'm also a fitness nut and can tell you if money is that tight, do without one thing to eat healthy. Your health is the most important thing you will ever have. Do you have a cell phone with a data plan? $60-80/mo? Cable with movie channels? $80-120/mo? Go out to movies/eat, etc? Drink alcohol?

How much "meat" did you actually get on those fries? An ounce? An ounce of 40% meat 60% cereal by products is about $.10 cents. 2 ounces of Processed cheese? $.15. Fries? potatoes are cheap. Don't tell me Sonic has $3 in that plate. They may have $.35 in product. So, yes, you could easily get the same amount of food, in quality, for $3. Scale, my brother, scale. I have owned a restaurant. The plate cost as much as their food, and may be better for you.
 

Carne Seca

Well-Known Member
Look at the quality of food too. That is one meal of processed, cereal by product, SHIT for $3. Buy a lb of lean ground beef ($3), 2 cans of beans ($2), Tomatoes (or cans, $2), 1/2 lb of real cheddar cheese ($1.50), onions and spices ($2). That's $10.50, but it will feed you several times. Now consider your health between the two. It is as cheap, or cheaper to eat healthy. Ima tight ass, I have done the math. I'm also a fitness nut and can tell you if money is that tight, do without one thing to eat healthy. Your health is the most important thing you will ever have. Do you have a cell phone with a data plan? $60-80/mo? Cable with movie channels? $80-120/mo? Go out to movies/eat, etc? Drink alcohol?

How much "meat" did you actually get on those fries? An ounce? An ounce of 40% meat 60% cereal by products is about $.10 cents. 2 ounces of Processed cheese? $.15. Fries? potatoes are cheap. Don't tell me Sonic has $3 in that plate. They may have $.35 in product. So, yes, you could easily get the same amount of food, in quality, for $3. Scale, my brother, scale. I have owned a restaurant. The plate cost as much as their food, and may be better for you.
A large tater tot with fries is huge and can feed a family of four (exaggeration but you get the point). You can make more than one meal out of them. They're as big as a foot long hotdog. Anyway, you're preaching to the choir. I don't eat fast food. I prepare all of my food from scratch (except for corn tortillas). I'm on your side on this. I'm just saying that people want cheaper and the expedient thing to do is buy an inexpensive meal at a fast food restaurant.
 

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greenswag

Well-Known Member
Made that recipe tonight with some garlic toast on the side and damn it was good, and still have enough for tomorrow too!
 

guy incognito

Well-Known Member
I have been on a huge chili kick lately and i'm going to share my recipe. I have only made it 3 times so far, but everyone loves it. If you search "allrecipes.com" it's a modification of "chili by george"

http://allrecipes.com/recipe/its-chili-by-george/

Here is my take which improves it 1000%

2lbs ground beef
1lb mild sausage
2 onions
1 red bell pepper
6 jalepenos

1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce

1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1/8 teaspoon ground cayenne pepper

1/2 teaspoon white sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon salt
1 1/2 teaspoons ground cumin

1/4 cup chili powder
1/2 teaspoon minced garlic

My additions/quantity modifications are in red.

Brown beef and sausage in a skillet, then drain. Don't worry about cooking 100% because you are going to boil chili for several hours.

Chop onions and all peppers into small pieces. Add everything to a large pot and bring to a boil. Bring down to low heat and allow to simmer for several hours. Don't leave the lid on the entire time, I like a good 20% reduction in volume to a get a real thick chili. When I can stand a spoon up in the hot chili without it falling over, then it's thick enough.

I sprinkle shredded mild cheddar in and also add sour cream. I serve with garlic or butter garlic crackers. MMMMMM.

EDIT: Also I like to plan ahead and make it a day in advance. Letting it sit in the fridge overnight after making it helps all the flavors meld together.
 

sunni

Administrator
Staff member
it should be use none the less, if more people used it, it would be a great area for recipes like this
 

HippySmoke

Active Member
I have been on a huge chili kick lately and i'm going to share my recipe. I have only made it 3 times so far, but everyone loves it. If you search "allrecipes.com" it's a modification of "chili by george"

http://allrecipes.com/recipe/its-chili-by-george/

Here is my take which improves it 1000%

2lbs ground beef
1lb mild sausage
2 onions
1 red bell pepper
6 jalepenos

1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce

1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1/8 teaspoon ground cayenne pepper

1/2 teaspoon white sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon salt
1 1/2 teaspoons ground cumin

1/4 cup chili powder
1/2 teaspoon minced garlic

My additions/quantity modifications are in red.

Brown beef and sausage in a skillet, then drain. Don't worry about cooking 100% because you are going to boil chili for several hours.

Chop onions and all peppers into small pieces. Add everything to a large pot and bring to a boil. Bring down to low heat and allow to simmer for several hours. Don't leave the lid on the entire time, I like a good 20% reduction in volume to a get a real thick chili. When I can stand a spoon up in the hot chili without it falling over, then it's thick enough.

I sprinkle shredded mild cheddar in and also add sour cream. I serve with garlic or butter garlic crackers. MMMMMM.

EDIT: Also I like to plan ahead and make it a day in advance. Letting it sit in the fridge overnight after making it helps all the flavors meld together.
Looks like a great recipe, been wanting to start making my own chili rather than the canned stuff anyway.

Really appreciate some of the details like how you personally gauge consistency, and noted how to tell when the chili is thick enough. Plus a reminder for those who haven't had a good home chili, much like stew it is better if left in the fridge 'till the next day. Wouldn't mind more serving suggestions either.

Just wanted to say thanks for sharing. Oh and ask would you recommend using green jalapeno's or well ripened red's? I am considering substituting the red bell pepper for a pair of "sweet to spicy" red peppers from my garden, same consistency and flavor as bell peppers but with a nice after zing.
 

guy incognito

Well-Known Member
I've only used green jalapenos.


I don't even like peppers. When they get cooked for several hours, then set over night in the fridge, then get cooked again, they lose all their pepper consistency though. There is no crunch to them, they just get mushy and disperse most of their flavor throughout the chili. I started out with 2 jalapenos and 1/3 of a red bell, and kept adding more each batch. I think I am going to stick with what I got now, maybe add in a couple hotter kinds of peppers.

I would imagine you can't go wrong with any kind of pepper you like. Especially if it's home grown! I am certainly going to start an outdoor pepper garden next spring.
 

HippySmoke

Active Member
You can't go wrong. You will just get a different strain of A+ chili.
HA! Strain of chili... I like that quite amusing.

Yes gardening is an amazing hobby, but if you don't plan to give a bunch away then be prepared to for a lot of canning. Well worth it though, I still have jar's of Banana Peppers from last years harvests. Lost their crunch obviously but great cooking amendment! Pruning your Jalapeno's properly can severely effect the harvest by the way. (Just a thought that crossed my mind.)

And thanks again for sharing the chili recipe!
 

ArcticGranite

Well-Known Member
Dr. SooS, Thank you. My home smells like a bistro. Last night while chopping veggies for dinner I prepped for chile and browned it off tonight. Everything is in a crock pot and will simmer for the day tomorrow.
 
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