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PostPosted: Wed Dec 03, 2014 10:27 am 
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immessedup17 wrote:
I'll try a new batch in a couple weeks with the chili powder, maybe chopped onion and chopped green pepper. Don't think I can do cocoa...


I'm with you. I like adding veggies to mine. Go the jalapeno route. Gives it quite a kick. Just be careful when chopping them. My hands usually burn for a full day afterward.

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PostPosted: Wed Dec 03, 2014 10:40 am 
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immessedup17 wrote:
I'll try a new batch in a couple weeks with the chili powder, maybe chopped onion and chopped green pepper. Don't think I can do cocoa...
Do more than just green pepper. Yellow and red and include some of the seeds from them in there.

I don't even like eating peppers but it works really well.

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PostPosted: Wed Dec 03, 2014 11:07 am 
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I also use orange, red and yellow in a lot of the things I would normally make with green peppers. If you do not even notice a taste difference it looks great. Hell add some Lot 505 Pinot Noir as well.

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PostPosted: Wed Dec 03, 2014 11:16 am 
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Bagels wrote:
spanky wrote:
What were you expecting - crispy?


deep fried chili



I'm rollin' out!

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PostPosted: Wed Dec 03, 2014 1:42 pm 
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You can really tell my chili is so much better than yours because it looks nothing like average chili. I mean...look at how great that chili looks. I've never seen chili like it.

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PostPosted: Wed Dec 03, 2014 1:49 pm 
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spanky wrote:
Made chili over the weekend with mild italian sausage instead of ground beef or turkey. It was good.

We use a 1/2 italian sausage and 1/2 ground chuck. Not a fan of substituting turkey in any form for the (presumably) less healthy meat though.

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PostPosted: Wed Dec 03, 2014 2:05 pm 
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Ditch the Saltines and go with some Fritos Scoops.

They're like little edible spoons.

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PostPosted: Wed Dec 03, 2014 2:07 pm 
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Dr Ken - while I value your opinions highly, Fritos taste like ass. I want bigfan to ban Fritos. From the world.

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PostPosted: Wed Dec 03, 2014 2:07 pm 
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Dr. Kenneth Noisewater wrote:
Ditch the Saltines and go with some Fritos Scoops.

They're like little edible spoons.

Werd!!!

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PostPosted: Wed Dec 03, 2014 2:08 pm 
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immessedup17 wrote:
Dr Ken - while I value your opinions highly, Fritos taste like ass. I want bigfan to ban Fritos. From the world.


I'll be waiting on your apology also.

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PostPosted: Wed Dec 03, 2014 2:08 pm 
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Dr. Kenneth Noisewater wrote:
Ditch the Saltines and go with some Fritos Scoops.

They're like little edible spoons.


just strap a feedbag on


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PostPosted: Wed Dec 03, 2014 2:28 pm 
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immessedup17 wrote:
Dr Ken - while I value your opinions highly, Fritos taste like ass. I want bigfan to ban Fritos. From the world.

You have made well over 8257 posts on this board, but this just might be the worst.

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PostPosted: Wed Dec 03, 2014 2:37 pm 
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Hawg Ass wrote:
immessedup17 wrote:
Dr Ken - while I value your opinions highly, Fritos taste like ass. I want bigfan to ban Fritos. From the world.

You have made well over 8257 posts on this board, but this just might be the worst.

I think I'd have passed 30,000 recently.

Thanks bigfan.

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PostPosted: Wed Dec 03, 2014 2:38 pm 
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immessedup17 wrote:
Hawg Ass wrote:
immessedup17 wrote:
Dr Ken - while I value your opinions highly, Fritos taste like ass. I want bigfan to ban Fritos. From the world.

You have made well over 8257 posts on this board, but this just might be the worst.

I think I'd have passed 30,000 recently.

Thanks bigfan.

Biggie just did us all a HUGE favor.

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PostPosted: Wed Dec 03, 2014 2:41 pm 
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immessedup17 wrote:
Image

You can really tell my chili is so much better than yours because it looks nothing like average chili. I mean...look at how great that chili looks. I've never seen chili like it.

Looks good. Remember that if you invite FF over for a bowl this won't be what he has in mind.

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PostPosted: Wed Dec 03, 2014 2:52 pm 
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Dr. Kenneth Noisewater wrote:
Ditch the Saltines and go with some Fritos Scoops.

They're like little edible spoons.


I use saltines as spoons.

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PostPosted: Wed Dec 03, 2014 3:00 pm 
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Bagels wrote:
mix in a little chorizo w/ the ground beef

This guy gets it.


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PostPosted: Wed Dec 03, 2014 3:03 pm 
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Boilermaker Rick wrote:
I'll eat it, but beans in chili always seem to take away from it for me. Everything else seems to mix together, but the beans are just kind of there.

Texas chili bans beans.

Less beans, more meat.



^^^^ This.

I too used to use the Carroll Shelby pre-mix & then just add really liberally(peppers/onion/chorizo as well). Given that no one else in my house eats chili w/o beans, I now rarely make what was a damned fine pot of red.

When my boys ask, I often angrily say no & blame their mother & her chili bean influence.

Beans in chili... :evil:

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PostPosted: Wed Dec 03, 2014 3:05 pm 
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I don't even know how its called chili without beans.

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PostPosted: Wed Dec 03, 2014 3:50 pm 
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badrogue17 wrote:
I don't even know how its called chili without beans.

This guy gets it.

He may betray his clan brethren, but he understands chili.

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PostPosted: Wed Dec 03, 2014 3:51 pm 
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Yeah...chili needs beans...not a lot of them, but it just wouldn't taste right to me without them.


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PostPosted: Wed Dec 03, 2014 3:52 pm 
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lipidquadcab wrote:
Yeah...chili needs beans...not a lot of them, but it just wouldn't taste right to me without them.


You sum kinda queer or sumthin? Ain't no beans in chili! (spits)

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PostPosted: Wed Dec 03, 2014 3:54 pm 
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redskingreg wrote:
lipidquadcab wrote:
Yeah...chili needs beans...not a lot of them, but it just wouldn't taste right to me without them.


You sum kinda queer or sumthin? Ain't no beans in chili! (spits)

There's 2 things in Texas, steers and queers and I don't see no horns on you boy

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PostPosted: Wed Dec 03, 2014 4:06 pm 
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Chili also needs a little bit of broth/liquid in it. That looks like sloppy joe without a bun.
Way too much meat.
Of course it needs beans.

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PostPosted: Wed Dec 03, 2014 4:07 pm 
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what's the ruling on using a non-ground meat, i.e. a chuck roast, brisket, steak, etc.


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PostPosted: Wed Dec 03, 2014 4:09 pm 
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Bagels wrote:
what's the ruling on using a non-ground meat, i.e. a chuck roast, brisket, steak, etc.

Bring it on.

But it better be tender. I can't have hard meat in my chili.

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PostPosted: Wed Dec 03, 2014 4:11 pm 
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spanky wrote:
Bagels wrote:
what's the ruling on using a non-ground meat, i.e. a chuck roast, brisket, steak, etc.

Bring it on.

But it better be tender. I can't have hard meat in my chili.


well of course, you'd be braising it slowly for hours . and i do agree with you above- needs to be at least somewhat liquidy.


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PostPosted: Wed Dec 03, 2014 4:13 pm 
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spanky wrote:
Chili also needs a little bit of broth/liquid in it. That looks like sloppy joe without a bun.
Way too much meat.
Of course it needs beans.


I've never considered rooting for Bowling Green before but...

Watered down chili, or at least less meat and then more cheap bean filler. Sounds appetizing, in a short sided business manager's sort of way.

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PostPosted: Wed Dec 03, 2014 4:14 pm 
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Regular Reader wrote:
spanky wrote:
Chili also needs a little bit of broth/liquid in it. That looks like sloppy joe without a bun.
Way too much meat.
Of course it needs beans.


I've never considered rooting for Bowling Green before but...

Watered down chili, or at least less meat and then more cheap bean filler. Sounds appetizing, in a short sided business manager's sort of way.

Chili is in the soup family, not the casserole family.

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PostPosted: Wed Dec 03, 2014 4:15 pm 
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spanky wrote:
Bagels wrote:
what's the ruling on using a non-ground meat, i.e. a chuck roast, brisket, steak, etc.

Bring it on.

But it better be tender. I can't have hard meat in my chili.


This mitigates your earlier misguided thoughts. Somewhat.

And fwiw, chili is in the stew family, not a liquid.

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