What's in your chili?

Don't give a rat's ass what some wimpy "sanctioning body" says. If it ain't got beans, it ain't fit to eat.

 

Unless we can agree to disagree about the beans thing, this thread has no chance.

Slappy, I do the same thing with using Wick Fowler as a base. For one thing, it saves money not having to buy whole jars of all the spices. There are plenty of ways to personalize it from there. And I throw in about a quarter of a Hershey bar near the end for the sweet touch.

 

Werd.

Loves me some chili.

 

Beef, spices (usually Carroll Shelby's package of spices), beans.

None of that weird shit.

 

Real chili doesn't have beans. And it's delicious but impossible to find in my area of the world. Of course, they make queso with melted white Kraft cheese and oddly bland Chinese and Thai food without any peppers around here too, so their level of culinary sophistication isn't really up to par overall.

 

Whatever Hormel puts in it. And salt.

 

Yeah, I tend to use Carroll Shelby's spices, too. That's good stuff.

Anyway, add those three packets (chili powder, masa, cayenne pepper; I throw away the salt) into a pot with:

1 pound of ground turkey (or beef, or buffalo, if I'm making it for myself)
2 cans of black beans
1 can of red beans
1 can of Hatch diced tomatoes/green chiles
1 can tomato sauce
3 cans of water
Couple dashes of cumin
Couple dashes of cilantro flakes

Mix it all together, put it on low for an hour or two, serve with shredded cheese on top and cornbread muffins on the side. Makes 6 servings, so it's great for leftovers.

 

You ain't kidding about cornbread either.

Jiffy with an extra bit of sugar added to the mix...

Love me some Jiffy for a buck.

 

Secret ingredient: Taco Bell hot sauce

 

Meat. Spices. Tomato base.
Anything else and you made soup. Period.
And you should grind your own meat.

 

Well, EXCU-U-U-U-U-U-U-U-U-U-USE ME!

 

Scott Tenorman's parents.