I have nothing to add to the thread, except that I make two kinds of chili: Fast and Slow

Fast: Ground 80/20 Chuck with or without mild sausage mixed in

Slow: Cubed beef bottom round, which has been seared with garlic and onions.

The rest of the ingredients are fairly standard:

Italian tomato puree (paste if I'm desperate)
Onions
Garlic
black pepper
cumin
chili powder
cayenne pepper

IF I can get my wife to do it, she makes her "red sauce" direct from peppers, which is basically boiled anahiem peppers and garlic. This can be the base for the chili instead of the powdered ingredients.

The best peppers we get are the ones her uncle grows in New Mexico! Anytime we drive through there, we get a garbage bag full of dried peppers.

Her sauce is the main sauce for her enchiladas. We also just use her sauce mixed with potatoes or cubed beef.

+ Eleventy billion. http://forums.pelicanparts.com/suppo...s/pukeface.gif

The one take-away from this thread- as a novice cook, I did not know there is different 'levels' of grind courseness. I'm all edu-macated now!

A Short Note, on How Texas Ruined Chili

Way back when, in Mexico, the pig was the domestic farm animal of choice. This is mainly because they had pigs, but also because the humble pig would eat pretty much anything and was a hard worker when it came to finding something to eat on its own. Thus, the farmer could concentrate his labors on something else, or nothing at all, and the pig was left to wander around and fend for himself. This suited both the farmer and the pig.

When the gringos stole Texas from Mexico, they began to raise cattle, as most of Texas was not good for anything else and cows were quite large and large animals sell for more money at market than small ones. They are also willing to travel great distances to the market, unlike the pig.

Inevitably, after learning to make chili from the fine folks in New Mexico, some Texan reasoned that since they had more cows than pigs, it was handier to make beef chili. This was but the first step down the path to ruin.

Subsequently, once Texans had figured out how to grind up a cow, ground beef was used for chili. This was a terrible turn of events, but it soon got worse. This new-fangled grinder enabled them to make chili even less palatable, as they could use lesser cuts of beef for the chili and save the good ones for steaks. If you doubt me, go buy a package of “chili meat” from the grocery store and compare this to “ground beef.” Compare the ground beef to steak. See?

Yet another blasphemy occurred with the development of chili powder. It was now too much work to prepare a good chili puree when the average Texan was armed with a can of chili powder, which could be sprinkled into a batch of chili.

The last straw was when the cowboys began adding beans to their chili, to make the meat go further and to give them a means to entertain themselves around the campfire at night. Texans will forever deny they are responsible for adding beans to chili, to the point that nowadays, any serious chili cook-off in Texas will proclaim Beans Are Not Allowed somewhere in the official rules. This is a result of the popularity of the Mel Brooks movie Blazing Saddles, which enlightened the whole country about what the cowboys had been up to, back in the day. What a sorry state of affairs.

At long last, Texans learned to make beer (sort of) and added insult to injury by serving it with their chili. One sampling of Pearl and most people swore off beer for life.


What you must learn from this:

If you cannot find a pig for your chile, do what the Mexicans do and use a small goat.
If you do not have Mexican beer in your house, go buy some immediately.

i buy a 7 bone roast and cube it up.

i've shredded it before.

Wait 'till you taste my chili. Made with Jersey cow teats. Mmmmm..... You'll love it.

Throw in a quarter pound of farmer john's breakfast snausage.


Old guy reference:

http://forums.pelicanparts.com/uploa...1508342048.jpg

http://forums.pelicanparts.com/uploa...1508342048.jpg



here's another one ...
http://forums.pelicanparts.com/uploa...1508342151.jpg

For chili, any kind of beef will do, as long as it's beef.
Then throw in a bunch of chili powder and beans.
Lots and lots of beans.
Then crack open a coors light and enjoy. SmileWavy

Rabbit is good in Chili as is Venison.

Bugs & Bambi Chile! That's just so wrong it's gotta be delicious :)

I make my chili up in several gallon batch. I use Bear, venison and sometimes, moose. All ground, no chunks. I serve it at a gathering of 25 or so folks every year for the past 12 years.......

there is rarely any left.