I don’t want to sound cocky, but… I make the best chili I’ve ever had. I’m sure there is better, so I am always looking for new ideas. Here’s my recipe. I’m not giving away any secrets, though, which are almost all in the preparation. Please pile on some other recipes. Whatcha got?
3# beef/venison
1# bacon or chorizo
8 cups cooked kidney beans
1# diced tomato
1/2# jalepeno peppers, seeded
1 large onion
5 beers (one for the chili, four for the cook)
1 pint tomato sauce
5-10 dried ancho peppers
1/2 dried habenero pepper
ground cayenne, to taste
1/4 cup beef bullioun paste
1-2t smoked salt
2 t cumin
1 t black pepper
1 t smoked paprika
4-6 clove garlic
1 t ground coriander
2 T lime juice
1 T Mexican Oregano
This has a lot of flavor going on. It turns out pretty mild heat-wise to accomodate my wife. I usually add a good dash of cayenne when I’m eating it to get it good and hot.
I do add beans, which I know violates true Texas style chili. But this is ‘Sconnie, and I like the farts. So, lets hear what you got.
