What is your favorite Chili recipe?
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- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^]
Eddy Vluggen wrote:
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Diced meat (often pork)
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Minced meat (often pork)
My dad used to make his chili and green chile stew with a good pork.
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
Slacker007 wrote:
comfort food
If you make it right, "comfort" isn't really the appropriate word.
I wanna be a eunuchs developer! Pass me a bread knife!
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- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^]
Eddy Vluggen wrote:
Union, garlic
Isn't it a bit passe to imply that the unions stink?
I wanna be a eunuchs developer! Pass me a bread knife!
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Slacker007 wrote:
comfort food
If you make it right, "comfort" isn't really the appropriate word.
I wanna be a eunuchs developer! Pass me a bread knife!
:) :thumbsup:
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
Besides the usual ingredients (beans, hamburger meat, spices, onions, etc.), we like to add the following toppings: grated cheddar cheese, sour cream, onions (yes, double onions: cooked and raw), AND...wait for it: SPANISH PEANUTS!
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
I posted mine a couple of years ago on Instructables. http://www.instructables.com/id/Three-Day-Wheat-Chili/
Money makes the world go round ... but documentation moves the money.
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Besides the usual ingredients (beans, hamburger meat, spices, onions, etc.), we like to add the following toppings: grated cheddar cheese, sour cream, onions (yes, double onions: cooked and raw), AND...wait for it: SPANISH PEANUTS!
I use all the ingredients you have mentioned at some point, but I have not tried the peanuts...spanish peanuts!! Very interesting. I have tried Spanish olives, which imparts a unique flavor as well.
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Add a dash of Worcestershire sauce and just a pinch of liquorice powder to that. And be really careful with that liquorice powder.
Wrong is evil and must be defeated. - Jeff Ello Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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I hadn't heard this before, so I have to ask: what does liquorice powder do in a chili recipe? TIA, RJ
Hard to explain taste, but it adds a different bite. just be careful to not add to much, then you destroy the chili.
Wrong is evil and must be defeated. - Jeff Ello Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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I use all the ingredients you have mentioned at some point, but I have not tried the peanuts...spanish peanuts!! Very interesting. I have tried Spanish olives, which imparts a unique flavor as well.
If you have no Spanish Peanuts, Virginia Peanuts will do in a pinch (but use more than a pinch).
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
Here is a great one from Bob Pease who was an analog engineering legend, and wrote columns exclusively for Electronic Design magazine until his death in 2011. Bob obtained a BSEE from MIT in 1961 and was a staff scientist at National Semiconductor Corp., Santa Clara, CA, for many years. He had a sense of humour and knew a bit about chilli too. This recipe was seriously published in an electronic design magazine a few years ago. What's all this recipe engineering stuff, anyhow? http://electronicdesign.com/archive/whats-all-recipe-engineering-stuff-anyhow Robert A. Pease / Engineer