Chilli – The best ever. Seriously

I found this recipe on the innerweb the other day. I went out and picked up all the ingredients and started chopping, measuring, roasting, peeling, etc.
An hour and a half later I get it to the “lower to a simmer, and cook for 2 hours” so I taste it. I look at the FW and say “I just wasted an hour and a half” it wasn’t very good.

Fast forward 2 hours – UNFREAKIN BELIEVABLE it is that good! I’ve never understood layers of flavors but once I taste it – you know.

It’s called Eddies award winning chilli.

EDIT – it wouldn’t load. sorry, I’ll try this
https://www.panningtheglobe.com/eddies-award-winning-chili/comment-page-1/

This looks really good and I plan on making it. Thanks for sharing!

Them sound like fighting words. It sounds good but I think we need an IDO chili cook off to see. I do most of the same stuff in that recipe. Smoke the ground beef for a couple of hours before frying it to add another layer of flavor.

Rodwork wrote:

Them sound like fighting words. It sounds good but I think we need an IDO chili cook off to see.

Agreed, and I’m down for a chili cook off too! I’ll put my venison chili up against any comers, and there may be some similarities in preparation to the recipe EPG posted but that’s all the hints I’ll give!

Rodwork wrote:

Them sound like fighting words. It sounds good but I think we need an IDO chili cook off to see. I do most of the same stuff in that recipe. Smoke the ground beef for a couple of hours before frying it to add another layer of flavor.

I’m in. My chili is

The Best

FWIW – If I make this you guys just need to bring a spoon and bib.

That looks like a very similar recipe to what I do. A few different peppers and spices, but otherwise very similar. Not related to this, but I still think its odd that Texans dont put beans in their chili.

Looks like it would taste great. To paraphrase Guy Fieri, with bacon and Italian sausage I could make a flip flop taste great. For my chili, I start by rehydrating dried chilies, guajillo, ancho, chipotle, arbol and a little firecracker from Pakistan called the dundicut.

That’s all I’m sharing, and I’ll definitely win.

Tasting chili is pretty subjective like most things. That being said mine is the best

bigpike wrote:

Tasting chili is pretty subjective like most things. That being said mine is the best

I’m making three different kinds and taking 1st, 2nd and 3rd place.

CaptainMusky wrote:

Not related to this, but I still think its odd that Texans dont put beans in their chili.

Even weirder still is people who put mushrooms or corn in chili. I’m tolerant of a lot of things… but that’s where I draw the line.

Holy Hanna that’s a lot of garlic!!!

Anything with bacon is on my list of food.

That alot of garlic. You aint kidding. Dont have to worry about Dracula coming over.

Ease up on the garlic and add a few more spicy ingredients, then we are talking.

I will definitely be trying this recipe, I am already usually heavy handed with garlic so I am sold.

Bearcat89 wrote:

Ease up on the garlic and add a few more spicy ingredients, then we are talking.

You can arm chair QB it as I did. Then when I ate it I said I wouldn’t change a thing. Complex depth of flavors, texture and heat. As I hoist the trophy you’ll concur.

Can’t have too much garlic or onions in any recipe that calls for them imo.

I agree! My recipe (which I’ll firmly put up against anyones!) used 10 cloves. you can actually see it in the chili when it’s done – and it’s amazing.

You can arm chair QB it as I did. Then when I ate it I said I wouldn’t change a thing. Complex depth of flavors, texture and heat. As I hoist the trophy you’ll concur.

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Trophy’s mine. This recipe came in 3rd so you go ahead and copy it. He said it was beaten by a vegetarian chili and 2nd place was a white chicken chili. I’m sure it’s delicious, but veggies or chicken ain’t placing ahead of my chili.

I wont compete but will happily judge this cook off.

Bearcat89 wrote:

I wont compete but will happily judge this cook off.

You judge. IDO will put up $250 top prize. For the record white bean chicken chili is my favorite of all chili.

Change my mind.

Anyone like theirs on a bed of spaghetti or “Cincinnati style “?

Don’t cry when I win by the way….

this is good

do i need to bring a truck load of rolaids!!!!!!!

by the sounds of it though my chili wouldnt even get a participation trophy!!!!!!!!

I may need to pull out the Spam and Muskie cheeks to win this one.

Eelpoutguy wrote:

I may need to pull out the Spam and Muskie cheeks to win this one.

I am serious about offering up $250 to the winner if someone wants to organize a chili cook off.

James Holst wrote:

<div class=”d4p-bbt-quote-title”>Eelpoutguy wrote:</div>
I may need to pull out the Spam and Muskie cheeks to win this one.

I am serious about offering up $250 to the winner if someone wants to organize a chili cook off.

So this would be like…..
An Official IDO chili cook-off gtg?!?!

We need this.

Pailofperch wrote:

We need this.

I think it would be a good time. I’d show up hungry. 👍

I can see it now….10 IDO members slaving over hot stoves while downing cold Grain Belt Premiums. Somebody needs to secure a shoreline or park on a river or lake and get this thing a going.
Are you going to cook these start to finish on site or allow them to be brought in and warmed up?

I’ll stick my money (.25) on EPG. Go get ’em big guy!!

Dutchboy wrote:

I can see it now….10 IDO members slaving over hot stoves while downing cold Grain Belt Premiums. Somebody needs to secure a shoreline or park on a river or lake and get this thing a going.
Are you going to cook these start to finish on site or allow them to be brought in and warmed up?

I’ll stick my money (.25) on EPG. Go get ’em big guy!!

It’d be a ton of fun! I’d have to insist on making it the day before, just so much better after time to meld.

Grain Belt and chili, hmmmm, sounds like the cook-off comes with a fireworks show!