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Everybody's got a chili recepe. I've got a couple, but now have one that tops them all!

I was watching the TV show Cookin' in Brooklyn and watched Chef Alan Hardin put this together. He makes it look like he just pulled everything left in the fridge and made chili. I think the key is to add a little sweet with the hot.

I didn't use pork rinds and arugula or mustard or rice or eggplant. I used chopped tomatoes and V8 juice, substituted canned sliced jalpenos for the Pablano pepper, but pretty much followed his guidelines. It was a hit! People gobbled it done like I've never seen.

Everybody loves chili, but check this out.

Thunderbolt Chili - Cookin' in Brooklyn

4-5 strips of bacon
Lots of black pepper shakes
1 package ground beef
1/2-1 lb. frozen turkey
2 onions
1 bell pepper
1 fennel
1-2 carrots
1/2 eggplant
2/3 tsp. curry powder
2 Tbsp. crushed red pepper
1-2 Tbsp. dried rosemary
1-2 Tbsp. adobo seasoning
5-7 garlic cloves
3 Tbsp. fig jam
1/2 cup yellow mustard
1-2 Tbsp. Thai chili sauce
1-2 Tbsp. hungarian paprika
1/2 cup barbecue sauce
1/3 jar of pickles (with juice!)
1 Poblano chili
1/4 cup brown sugar
1 tsp. cinnamon
2 Tbsp. salt
1/3 cup spaghetti sauce
1/2 pint of beer
1/2-1 cup rice
1 handful of baby arugula
2/3 cup cherry tomatoes
1 small package of crushed pork rinds
1 handful of cilantro
unlimited pepper jack cheese
1/2 tsp. cayenne pepper
1 can kidney beans
1 can pinto beans

To begin, pan-fry the bacon while adding black pepper to your liking. While the bacon is cooking, start slicing your vegetables. Cut your bell pepper, fennel, onions and carrots � trying to keep them all relatively equal in size. Make sure the vegetables are cut and ground through the food processor by the time the meat is ready. Grind your vegetables carefully; they should be coarse and varying in size. Slice the eggplant and Poblano chili and put those through the processor as well.

After the bacon has cooked, add some of the frozen ground turkey to the left over bacon fat. Simmer the turkey in the fat, keeping the turkey one level across so it cooks evenly. Sprinkle on some more cracked black pepper as the turkey cooks. Add your fresh ground beef and a good amount of salt to the ground turkey once it's thawed. Sprinkle some cinnamon and cayenne pepper, as well as paprika, crushed red pepper, adobo seasoning, dried rosemary and curry powder to the cooking meat.

Next, add vegetables to the ground meat. Mix the vegetables throughout the meat, allowing them to brown slightly. While the content's cooking, add pinto beans (sauce included) and kidney beans to the pot.

For the sauce, combine some garlic cloves, fig jam, mustard, Thai sauce, barbecue sauce, pickles (sauce included), brown sugar and spaghetti sauce. Puree the mixture in the blender thoroughly and add the finished product to the chili. Pour a half-pint of beer into the chili and allow it to simmer on a medium flame for about an hour. Add the rice and arugula, and finally some cherry tomatoes and crushed pork rinds. Stir evenly and serve with cilantro, pepper jack cheese and bacon bits on the side.

Mixing the ground turkey with the ground beef gives lots of recipes a better or maybe just a different taste. We mix it in a lot of mexican recipes and everyone brags that has tried it. Usually just half and half.

You making chili or just cleaning out the fridge? That isn't chili where I come from, not even close...

Just because it's made with chili powder don't make it so.

bullwnkl.

That may or may not be good tasting...I have my doubts honestly...what I KNOW it aint is Chili!

Hope you have your nomex longjohns on. The purists around here are lightin up their torches. probably mighty fine eats but the Texas boys ain't gonna buy you callin it chili of any sort...they have the name trade marked for their brand of what ever it is.

Bullwnkl.

Comedian Ron White does a good bit about Cincinati chili. Something like this: "Worlds Best Chili?" "Y'all have a contest and forget to invite them boys from Texas?" "Hell we'll send 2 mexicans with a goat and an oinion up here and kiiiiiiiick your aaaaaaaaaaaaaaasssssss!"

WAY to busy.

Chili should have :
meat; venison or beef, cubed not ground
tomatoes, fresh, not canned, chopped, with the juice(this is optional, I don't use them myself)
chili peppers, dried work fine, but I like add some fresh chopped chili as well.
cumin, salt, pepper, mexican oregano
chopped onions
beef broth, or venison stock
maybe a little masa harina to thicken

Chile should NOT have BEANS, or any other crap thrown in like some yuppie morons do.

<img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

That ain't chili!
Thats some sorta yankee soup or something...
If someone ask me,even very nicely,to put eggplant into my chili,
I'd punch em in the nose <img src="/ubbthreads/images/graemlins/blush.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Bart

+1, but you also have to have garlic...

That stuff from up north doesn't even qualify as real food...just some slop thrown together on the spur of the moment..don't even begin to think about calling it chili...

I think 'twas the beer what done it. It shore ain't chili (I'd have to call it faux chili).

Ken,
You are too nice,calling that stuff "faux chili"....
I can't even imagine what to call it or what it would taste like....
I'll bet you a cup of coffee that it won't taste like chili....

Even up here in the most anything go's Pac NW that stuff would not pass as any form of Chili....may be it ought to be called "Slop" It's all in the name after all isn't it.

Bullwnkl.

Thunderbolt chili ?

Just one comment.


OH MY GAWDDDDDDDD!



BCR

I think that it's more worsser than that....It's got fig jam in it...And curry powder....YUCK!!!

What a way to waste fig jam!

Yeah. Give us your recipe, Bart Simpson. Without the boxing gloves and bare knucks, ofcourse. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Old Toot

Use the search button....Or PM wildswalker,EvilTwin,or Houndgirl,about my chili recipe there Toot...Or you could
post your own.....

Hello Chili folks!I am tryng new venison grinding techniques tis year and found my #22 Enterprise grinder was more than this body wants to turn.Does any body have the revolution ratios to covert this grinding giant into a pleasant experience?

Yuck