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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

Politely, of course. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Yeah, Bart,

Let me (all of us) run and do a Search and PM all these folks. I know it must be wurlld famuus and all the rest sukk.

The Guy just posted what he thought was good. Why hammer him? Who here has tried it?

Mine, you ask? Wolf's is just fine. Without beans, of course. I think it's the Cialis they put in it.

Old Toot

Something is amiss - I did not see fox in the ingredient list. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

Try some of these and tell us how they compare. Most of these are Texmex though.

Chili

and

More

Hey!!!

Did you see the name of the program I got this from?? Anyone?????

It wasn't from "Cookin in Concho County"!!!!

Call it what you want. Call it NYC Stew for all I care, but I had a house full of people love it. I just here to report the results for those too timid to try something new. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I'd bet you'd be the first hog at this trough! Back for seconds too! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Perhaps they were just too polite to tell you what they really thought...

Very well could be I would like your "Chili", never said it sounded like bad eats just don't think the name" chili "applies, but thats up to you it's your trough. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Bullwnkl.

I've gotta agree that recipe ain't chili where I come from either, but the Yankee chef from Brooklyn named it. Made a pot of it last night just to annoy you, modified to my own spefications of course. It was greatly enjoyed by all. These Snooty Miserable Walking Gizzards around here pokin' fun at tasty food are missing a good thing. Not all from New York is bad (except Clinton, Schumer, attitudes in general, etc.) They did give us the Buffalo Wing.

So let's rename this. Keep it clean you hungry SOB's! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Hatari, you are not annoying me , the prevailing winds from your part of the country don't blow this way <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> if I was to back up to the trough you would not like the end results. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> Cookin in Brooklin happens to be one of the better food shows on the tube. I saw that episode too when it first aired last spring. At that time i wonderd how long long before th foodies here at the Campfire would take this one up.
Chili is sacred around these parts, the Texas boys lay claim to every thing Chili....problem is New Mexico is just down the street where real honest to god chili is born. New York and chili just seems wrong kind of like San Francisco and large rare t-Bone steak, canned beer and baked potatos with just real butter. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Bullwnkl.

read a clip last week that said chili was first made in San Antonio...I will find the reference tomorrow

well
San Fran does have a Tenderloin District...LOL

My ex mother in law made the worst chili. She would add a little ground beef (unseasoned) to a big can of pork and beans and call it......chili!

Yeah, it was as bad as it sounds!

[color:"brown"]"Chili" has as many meanings that apply to it just as "good lookin' " has different meanings when applied to women by different men.

What is one man's "delight" may be another man's poison... and vica-versa.

Since I was born 'n bred in the mid-west (Ohio), I like Chili WITH beans and ground beef & pork in a 2:1 ratio... and while I've tasted (and even "liked") Chili WITHOUT BEANS as well as Chili made with cubed beef that was also very good, I prefer my "Bowl-O-Red" WITH BEANS and ground meat.

Purists say that cubed meat is the ONLY true "Chili meat"... and from the standpoint of what kind of "meat" made up the first "Chili" which originated along the early cattle trails in Texas (not Mexico), the "Purists" are correct.

However, just because Chili using cubed meat was "original" doesn't mean Chili made with ground meat isn't "Chili"... or isn't REAL Chili just because some ingredient is added to or taken away from what is a man's favorite Bowl-O-Red.

That's the beauty of belonging to the "Brotherhood-of-Chili-Heads"... we declare our preferences and then, take a "stand" and argue among ourselves as to which recipe or method of making Chili is best when, in fact, each of us is using a difference set of "rules" in judging the Chili we like best.

But above all other things, the "beauty" of this situation is... we ALL love Chili, in one style or another, and would come together in TOTAL ALIGNMENT and set up a solid wall of defense if some nasty, person tried to pass a law against makin' Chili of any sort!

Easterners often add chopped green (sweet) peppers to their "Chili" (yuk!) rather than HOT green peppers or no green peppers at all... but, again, it depends so much on where you live or what part of the Country you claim as "home".

And so, let's allow peace to reign among us "Chili-Heads" and admit that if a man likes his Chili a certain way, and he's a "serious Chili-head"... then THAT is "good chili" for HIM! I.E., we need to RESPECT each other ENOUGH to admit that a grown man has earned the RIGHT to choose which chili he likes best without having his character maligned and his mother called vile names.

Ultimately, REMEMBER something! At least, we all LOVE "Chili"... and whether you believe it or not, there are SOME mis-informed folks who do NOT like "Chili" of any kind!!!

And so, let us "unite" against those poor, ignorant, mis-informed souls who can't or WON'T try "Chili" and remember...

"In numbers, there is STRENGTH!"


Strength & Honor...

Ron T.

Tenderloin district, is that where the young boys hang out in San Francisco? <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

Bul......

Yep..mostly weird folks...

Ron I agree with you 100% about chili....so long as you do it my way..... <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Bullwnkl.

When I read "Brooklyn chef" I knew it was not going to even resemble CHILI.

Oh, Chili is one meal, beans are another.

Elitist Swine! The streets will flow with the blood of the unbeleivers!

-Osama Bin Chili 2006

or would that be chili sause made in NEW YORK CITY flowing in the streets? to the sewers! <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Bull....

since I'm from Texas...I have a stong opinion on the term "chili". Call me for dinner and say "chili" is on the menu, I'll be expecting something very specific. Call me for dinner and say "stew, or soup" I'll be very open to its interpretation and ingredients unlike I will for "chili".

The bar is set real high when "chili" is for dinner. My mouth starts to water and I get real excited about eating a great meal. If it turns out to be anything unlike what I was expecting, however great the meal would be otherwise, I'm dissappointed to not be eating "chili". Not the fault of the chef...just my expectations.

The chili you made up on the beach during the first 'Fling, was much to my liking......

One can make one Hell of a pot of "chili" with Musk Ox...that has been proven and like you said, with a few witnesses.

Dammit Dave...now I'm hungry...

Made a pot of chili tonight myself, but it wasn't that complicated. Eggplant? You got to be kidding! Some people watch to much cable! I'll watch the snow fall and listen to the coyotes howl!

Chili very well may have a broad spectrum of interpretaion, but if it has beans, its beans with meat, not chili.

Thats actually chili bean soup! And pretty tasty in its own right.
New Years Eve noisemakers below. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

My taste buds don't give a good hoot what Texans and other purists say it is or isn't. Never have.

The green peppers in there would tear me up worse than the beans. Does look like a good bowl though if you add a side of cornbread.

I sure as hell ain't gonna try to say I make chili but I'm here to tell ya that Bart's chili is worth stomping over the bodies of thousands to get to!!!

I don't know what it is, but it looks fantastic.

(Does anyone's wives wonder what we're doing, snapping digital photos of a pot on the stove??)

The beans and the bell peppers got to go....then you have chili

if its got more than 6 ingredients and cant be prepared over coals in a dutch, it aint chili.

real chili calls out to be eaten with an icy beer, but that long recipe doesn 't....more like Long Island Iced Tea...LOL

take 2 pounds of meat, brown in bacon grease or lard.
dump in dutch w/ 2 whole garlic cloves smashedand one big onion chopped.
dump in 3 tablespoons of spice mix (cilantro, BLK pepper, chili powder, cayenne, dry mustard)
pour in 2 cans of beer.
dump in 1 can of beans (kidney, Black or red)
when done top w/ jalopeno's and/ jack cheese.

You were ok up to the beans, real chili has none....

That ain't chili.

Sounds good though.

One has to wonder �

Given the purists' limited acceptance of what's "really chili," how many of today's popular
modern concoctions are really pizza? Seems like every day or so, somebody's dumping
something else new on top of the real pizza that they started with. Only chocolate and
blubber seem to have been overlooked. For now.

And does it all have to be on the same "pizza" at one time? Is there some way other than
a divining rod to find the pizza under all that deli pile?

Hmmm barbecue sauce and grilled chicken for me!

Of course I had a shipmate who said pizza is a lot like sex. When it's good it's really good. When it's bad it's still pretty good. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

If you make it you can call it chili. Hell, you can CALL it anything you want to. It may not be chili but you can call it so if you want. I know folks who call bologna round steak.

As to beans in chili if you like them nothing wrong with adding them to your bowl. Just please don't cook them in with your chili. Cook them separate and add them. One thing chili isn't is vegetable soup or bean stew.

You can add lots of things to your bowl as condiments if it strikes your fancy. Some likes chopped hard boiled egg, some likes cheese, some likes chopped ripe olives, some likes sour cream, some likes chopped avacado.

Just please please don't futz with the basic bowl of red.

Which is fine standing on its own.


BCR

I've done that a time or two. The spousal unit asks howcum? When I say it's for the 'fire, she jist rolls her eyeballs!

There is wisdom in there...thanks BCR

Great photo. I had a bowl of soup at Wendy's that looked a lot like that. They called it chili but I knowed better. Chili looks like this. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Yes Sir, it does...

Now that we got the chili issue settled, who wants to start on what's real barbecue?

My church is having a chilli cookoff this coming Sunday. Do I take the NYC version or do I cook "real" chilli? Would the NYC version be disqualified on a number of levels?

What do I do? Better check to see if my priest is from Texas!

yeah, take the NY version. yuppies in Hotlanta would love it. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

The quality of the primary seasoning for Chili (Chili powder) to me is the key to good chili. You can't use just any powder and have the results up to snuff. Way back, when I was stationed near San Antonio, TX there was a local brand of chili called Gebhardts. It was just the best. If you followed the simple recipe on the side of the bottle, you'd have a pot of chili that somebody's Momma would get slapped over. I'm advised they were bought out by some larger food conglomerate and now all gone. Anybody have a recommendation for a GOOD chili powder brand? Don

Bolners Fiesta Brand chili powder is my go-to chili powder...
Pendrys chili powder is good also...

Where to buy????

Pendry's Chili Supply 1-800-533-1870

Bart-
Off topic..........
Do you use Fiesta's Fajita seasoning?

I used to get that when we had to live down in America for a while. I used it on EVERTHING from eggs to chicken to beef to game; in the kitchen or on the grill. I have not seen it up here. I use Spice Supreme now - pretty similar.

Don, Gebhardts is still around but it isn't as good as it used to be. Fiesta like Bart uses is a lot better. I like Adams Chili powder better than Fiesta. Adams is made in Gonzales, Tx www.AdamsExtract.com Tex Joy is pretty good too and I doubt you can find it but there is one that is prime which even I can't always find called Tia Rosa and I have never seen it save in some Mexican grocery stores.

BCR

Not the Fajita seasoning....
I use their Taco seasoning and it's pretty warm...
Bolners is good stuff!!!

I just blend my own seasonings. I want a different blend for venison, than I do for beef. I want to be able to adjust the heat and taste. Commercial mixes are usually WAY heavy on salt. I prefer to cook with very little salt, and season just before serving.
Besides, my blend just plain tastes better than commercial stuff.

Weather's cold so I thought I'd resurrect a chili thread.

Mannlicher got it right. That is how chili is done.

Indeed, fig jam belongs on a good fresh homemade biscuit.

we covered this crap in days gone bye. That still ain't chili. Period.

Anyone that would eat that scheit deserves what he gets.

Turkey, spaghetti sauce, and jam in chili? Is nothing sacred?

five will get ya ten, that the 'chef' involved in this voted for 'home and change'.

You use the word 'chef' pretty loosely. And yeah I would bet that anyone that makes that crap would be and obamamite.

JScottRupp's chili looks pretty darned "TASTY" to me !~!~! Of course, I hope those "green things" in that chili are HOT green chilies and NOT green bell (aka "sweet") peppers!!!


Strength & Honor...

Ron T.

Chilli with beans...

Chilli without beans...

Texas bbq

Memphis bbq

North Carolina style BBQ

South Carolina style BBQ

Personally they're all crap except chilli WITH beans and NORTH CAROLINA style BBQ.

That said...don't put a plate of any of it in front of me cuz it will disappear fast.

I talk junk but I love good eats and I aint 'grown particular' about what you call it.

I'm up in the rainy country, but I like my chili Texas style.


Cubed meat. Species isn't really important. I've used elk, moose, venison, bear and (shudder) beef.
Onion
Chili powder
Garlic
Beer-Dos Equis preferred
Fresh habanero peppers.*

*no wimps allowed in my house. I love to watch people flopping on the floor like a dying fish

Chili recipe website:

http://www.g6csy.net/chile/chili.html

Pemzys is good.

http://www.penzeys.com/

I have been making my own chili powder.

I buy the bags of dried peppers in the Mexican or produce section of the local grocery stores. Some of the peppers are mild and some very hot; the larger peppers are usually milder. Wash the peppers and then further dehydrate them until they are �crisp� and can be ground. I use the Magic Bullet or coffee grinder. I mix this powder with good paprika and have a good �chili powder�.

This powder is completely different from the stuff sold as chili powders in the stores. The store bought stuff is foul in my opinion, and mostly salt and cumin.

That sounds worth trying!

I make my own chili seasoning. I do 2 cups chili powder, 1/4C. cumin, and 1/8C. garlic powder. I use 1/4C. of this seasoning to 1or2# of hamburger. I use tomatoes and beans in my brown soup that I call chili. You can just about stand a fork up in it.

FWIW, I've eaten a little of that TX beef chili with no tomatoes or beans. Some was outstanding, and some wasn't fit to eat.

Some years ago, a Mohawk Indian from my rod and gun club married a Nipmuc woman. It was the first time people from each tribe intermarried, and they threw one heck of a wedding. There were 500 people and it lasted 3 days. Imagine half the crowd wearing traditional garb staying in canvas tents. I photographed the wedding and was asked to make venison chili. I was given a pot big enough to set up camp in. I did not have enough of anything. I put all my venison through a grinder. I use the sausage plate with the 2 big holes for coarse grinding. I had a good 50 pounds of meat browning off. I salt and pepper everything so that's in the pot. I added several #10 cans of diced tomatoes. I buy dried chili peppers, usually Anaheims and blitz them in the food processor. I put in a pound bag. I also put in a bag of garlic. I browned off a 10 pound bag of onions and put them in. I put in a bottle of oregano and about a quarter of a bottle of cumin........... I don't like a lot of cumin! I let it cook slowly for several hours and tasted it. It was bland so I went to get another bag of chili peppers.

When I was gone, some A#@ H*#@ decided to add some "piaza" to it and dumped in a bottle of hot sauce. I came back and saw him stirring the pot and if I could have lifted the big SOB, I'd have stuffed him in it. All my venison, all my money for ingredients and all my work and this $#@ who fancies himself a chili expert dumped in a bottle of hot sauce. Everyone said it was hot. I don't make hot chili. There's a bottle of hot sauce on the table. My Mom can eat my chili and that's how it should be. Flavorful, not hot! I won my club's chili cook off the one time they were brave enough to have one and beat the "expert" with the secret home ground and blended spice mix and so on so forth.

I do not like a lot of cumin in my chili. I do not like a lot of beans in my chili. I do not like diced bell peppers in my chili, and I do not like my chili hot. That's what I find I don't like about most of the chili I've had.