I believe it's a chili weekend *Update w/ pics*

i concur

sunday though. have to go to the hoops game tomorrow

did chili last weekend too. it was my wife's first time to try chili, she ate three bowls
 
In the days of yore, HornFans would host a chili cook-off in mid-summer, which always seemed like poor timing. Chili is meant for days such as these.
 
So I had a hell of a time dragging my *** out of bed this morning. We're going to have to be liberal with our definition of "lunch."

This roast has met its match.

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The tools.

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You do know that if you add beans, the HF Chili Posse has been authorized to find you & take corrective / punative action?

Oh, & Gak... I suspect inflatable wife.

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No beans, but Mrmyke is going to **** when he sees what all else I put in it.

Victory goes to the knife:
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Three slices of Blue Ribbon bacon, chopped:
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Browned the meat in some random all-purpose seasoning (in batches):
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An onion and about five cloves of garlic:
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My favorie chili

4lbs chili ground meat
1 large onion
2 cloves garlic
1 tsp ground oregano
1 tsp cumin seed
3 tbs chili powder
2 16 oz cans of stewed tomatoes, crushed OR 2 lbs fresh diced toms. diced
2 cups hot water
2 green bell peppers, chopped
3 large red and 3 large yellow sweet peppers, chopped
2-3 japs, to taste
salt, to taste

Cook meat, onion and garlic , add everything else but the ppers and salt. Skim off fat as it cooks out. Add peppers and salt and cook for 15 more min.

Makes 9 large bowls

From Texas Cowboy Cooking by Tom Perini

I like to serve it with the sweet yellow cornbread mix found at the store, put in muffin pans with some diced japs.

I've been wanting to try the Cin Chili recipe for Throw Down with Bobby Flay.
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34241,00.html?rsrc="search
 
Random other ingredients including beef broth, roasted japs (store didn't have red ones), and Guinness:
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All of it together with **** loads of chile powder, several tablespoons of cumin, and another few cups of water. I also thought it tasted a little bland so I threw some cayenne pepper in for good measure:
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Here's the finished product:

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This pot turned out pretty damn good, I think. Happy eating to anyone who feels like trying out this method.
 
Looks allsome....I'm cool with the bacon, it's acceptable as long as it's meat. A lot of chiliheads use bacon fat to brown their chuck.
Damn, now I'm hungry.
 
Not to bump a really old thread (but I did anyway), I'm making MMB's chili right now, slightly modified. Not all that much cumin - maybe a tbsp, and 2 tbsp's of chili power. A tbsp of powdered red chiles, too. Other additions - Newcastle brown instead of Guiness, cilantro, and half a lime lime juice.

Shoudl be ready in about an hour ... can't wait.
 
Damn y'all...I had things to do this weekend and now I'm gonna have to squeeze making chili in, too...
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But, in the spirit of the chili weekend, something my ex-wife sent me (it's about the 300th time I've seen it but it's still funny)




If you pay attention to the first two judges, the reaction of the third
judge is even better. For those of you who have lived in Texas, you know how
true this is. They actually have a Chili Cook Off about the time Halloween
comes around. It takes up a major portion of a parking lot at the San
Antonio City Park. Judge #3 was an inexperienced Chili Taster named Frank,
who was visiting from Springfield , IL.
Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking for directions to
the Coors Light truck, when the call came in. I was assured by the other two
judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I
accepted."


Here are the scorecard notes from the event:
*****************************************************

CHILI # 1 - MIKE'S MANIAC MONSTER CHILI...

Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 - Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) -- Holy ****, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the flames
out. I hope that's the worst one. These Texans are crazy.
*****************************************************

CHILI # 2 - AUSTIN'S AFTERBURNER CHILI...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge #2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm
supposed to taste besides pain. I had to wave off two people who wanted to
give me the Heimlich maneuver. They had to rush in more beer when they saw
the look on my face.
*****************************************************

CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI...

Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- A bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like
I have been snorting Drano. Everyone knows the routine by now. Get me more
beer before I ignite. Barmaid pounded me on the back, now my backbone is in
the front part of my chest. I'm getting ****-faced from all of the beer.
*****************************************************

CHILI # 4 - BUBBA'S BLACK MAGIC...



Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to
taste it. Is it possible to burn out taste buds? Sally, the beer maid, was
standing behind me with fresh refills. That 300-LB woman is starting to look
HOT. just like this nuclear waste I'm eating! Is chili an aphrodisiac?
*****************************************************

CHILI # 5 LISA'S LEGAL LIP REMOVER...
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable ! kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit
the cayenne peppers make a strong statement.
Judge # 3 -- My ! ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her chili
had given me brain damage. Sally saved my tongue from bleeding by pouring
beer directly on it from the pitcher. I wonder if I'm burning my lips off.
It really pisses me off that the other judges asked me to stop screaming.
Screw those rednecks.
*****************************************************

CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY...
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices
and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic.
Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous,
sulfuric flames. I **** on myself when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except that
Sally. Can't feel my lips anymore. I need to wipe my *** with a snow cone.
*****************************************************

CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI...
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili
peppers at the last moment. **I should take note that I am worried about
Judge # 3. He appears to be in a bit of distress as he is cursing
uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds like
it is made of rushing water. My shirt is covered with chili, which slid
unnoticed out of my mouth. My pants are full of lava to match my shirt. At
least during the autopsy, they'll know what killed me. I've decided to stop
breathing it's too painful. Screw it; I'm not getting any oxygen anyway. If
I need air, I'll just suck it in through the 4-inch hole in my stomach.
*****************************************************

CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI...
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold
but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor
hot. Sorry to see that most of it was lost when Judge #3 farted, passed out,
fell over and pulled the chili pot down on top of himself. Not sure if he's
going to make it. poor feller, wonder how he'd have reacted to really hot
chili?
Judge # 3 - No Report
 
Masa will get you lynched at Terlingua. Damnit, it's this weekend. Not gonna be able to make it this year.
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Hi all,

Long time/First time. This might be my favorite thread on my favorite board on HF.

Sorry to bump an old thread (again), but this chili looks awesome...think I'm gonna make some today. Just a couple questions for MB (or anyone who's used this method/recipe):

What cut of cow is that?

Can I get a little more detail on amounts/portions please--how much beef broth, chili powder, cumin, water, etc...anything I'm missing? Any other ingredients ya'll like?

About how long should it take, once it's all in the pot?

Any other suggestions or advice? I'm a 23 yr. old male, so my cooking skillz aren't all that great--any help would be greatly appreciated...I'm getting hungry.


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