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Ok now we all know that blokes can cook up a better chilli dish than sheilas can.
Whats your recipe for a smokin hot chilli?:devil
Heres a pic of my Xmas chilli dinner!
Made with Trinidad Scorpions grown in my organic garden:devil
 

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Discussion Starter #2 (Edited)
Ok Ill kick it off then!
I start out like spagetti bolognese but pervert the normal recipe somewhat.:grin

Chop 6 decent onions and half a corm of garlic . Brown it it real butter.
Once thats browned I chuck in some Thyme and basil and a shake of curry powder as well as a shake or two of paprika , stir that into the mix and add a bit more butter to stop it sticking to the wok.
And then I throw in the pre thawed half a kilo of mince beef and some mushrooms (these days non hallucinogenic as Im on the straight and narrow)
Then I dump in a can of corn kernels and give it all a big stir in my electric wok with a wooden spoon.
****!!!!....while writing this Ive burnt the gaddamn pasta! Grrr:eek

Ok that cant be helped and anyways you'se
Wouldnt put pasta in a chilli dish anyway so we will battle on regardless.

Now the Trinidad Scorpion which Ive dried out on the rear parcel shelf on my car for a few days in the hot Aussie sun, then spun up in a mini blender sort of thing and reduced it to a very volatile powder.
Add chilli till you start sweating then add a bit more till just how you like it.
Then I go out in the rain to pick a few silver beet leaves . Then chop em up and dump em in the mix and then a jar of Tomato paste.
While the pasta is boiling not burning I grate up some tasty cheese , quite a lot of it actually as I like cheese.
Normally Id dump the strained spaghetti into the wok stir it up then throw it on a plate smother in grated cheese and some sour cream and eat the bastard.
Well half of it anyway....I always save half for another day or two
Get a few feeds outta it and add baked beans as well later on to make like a chilli con carne..
Ok gotta eat!:grin
 

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I can't cook very well, but I LOVE CHILLY ha ha ha

Andre using TaPaTaLk
 

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Ok now we all know that blokes can cook up a better chilli dish than sheilas can.
Whats your recipe for a smokin hot chilli?:devil
Heres a pic of my Xmas chilli dinner!
Made with Trinidad Scorpions grown in my organic garden:devil
Weeeeeeeeeeell We wouldn't call that chili in Texas. But it looks good.
 

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Weeeeeeeeeeell We wouldn't call that chili in Texas. But it looks good.
oh it was good:wink
I'm not in Texas and this forum is world-wide,....so @NAB...Tell us how you do chilli in Texas?
 

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oh it was good:wink
I'm not in Texas and this forum is world-wide,....so @NAB...Tell us how you do chilli in Texas?
I'm not @NAB but I Googled chilly in Texas... And came up with this


Andre using TaPaTaLk
 

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A simple but fool proof nice chilli!!

Brown 1 lb meat with onion and garlic. Drain fat
Add 1 can kidney beans. Leg Soup can size
* * * * *1 can diced tomatoes leg soup can size
* * * * * 1 can tomato paste

Drain some of the liquids at least I do depending on the quantity of meat

Add chilli powder to taste

That's about it.* Other spices. Parsley maybe dash Worcester pepper pinch salt all to taste

Simmer on low covered so doesn't dry out for a while so the flavours mix

Be Safe everyone and enjoy the season....as here in Elmvale ON we get pounded with more SNOW!!!!

Rob
 

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big onion diced up.
1 teaspoon cayenne pepper powder.
1 teaspoon paprika.
2 teaspoons of cumin.
1 can of tomato sauce.
teaspoon of garlic.
1 and 1/2 teaspoon of salt.
6 tablespoons of chili powder.

Take a three pound roast and cut it up in to at least half inch or smaller chunks.
Place all ingredients in to a pot. Add water above the top of the ingredients. Simmer for several hours.
I cook mine in a slow cooker. Some times over night. At about 160 degrees F.


You can use ground beef. Here you can go to the grocery store and buy chili meat. It is a very course ground meat.
No beans, just meat in my family. This is my sisters receipt. I just make it. using the ingredients above plus one other, a can of diced tomatoes with green chilies or habaneros.

My brother has cooked competition chili for years. He is always got enough points to cook in the world champion cook off in Terlingue, Texas every year.
 

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Be careful what you ask for from us Texans.....

Notes from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:

Recently I was honoured to be selected as an outstanding famous celebrity in Texas, to be a judge at a Chili cook-off, because no one else wanted to do it. Also the original person called in sick at the last moment, and I happened to be standing there at the judge's table asking for directions to the beer wagon when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy, and besides, they told me that I could have free beer during the tasting. So I accepted.

Here are the scorecards from the event:

CHILI # 1: MIKE'S MANIC MONSTER CHILI

JUDGE ONE: A little to heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavour. Very mild.

FRANK: Holy ****, what the hell is this stuff? You could remove dried paint from your driveway with this stuff. I needed two beers to put the flames out. Hope that's the worst one. Those Texans are crazy.

CHILI # 2: ARTHUR'S AFTERBURNER CHILI

JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavour. Needs more peppers to be taken seriously.

FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave of two people who wanted to give me the Heimlich manoeuvre. They had to walkie-talkie in three extra beers when they saw the look on my face.

CHILI # 3: FRED'S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili. A bit salty. Good use of red peppers.

FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting ****-faced.

CHILI # 4: BUBBA'S BLACK MAGIC

JUDGE ONE: Black Bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods. Not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the barmaid, was standing behind me with fresh refills; that 300 lb bitch is starting to look HOT, just like this nuclear-waste I'm eating.

CHILI # 5: LINDA'S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, and I can no linger focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly from a pitcher onto it. It really pisses me off that the other judges asked me to stop screaming. Freakin' Rednecks! ! !

CHILI # 6: VERA'S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions and garlic.

FRANK: My intestines are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!

CHILI # 7: SUSAN'S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho Hum. Tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3.

FRANK: You could put a #)$^@#*&! Grenade in my mouth, pull the mother f%kking pin, and I wouldn't feel a damn thing. I've lost the sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my damn mouth. My pants are full of lava-like ****, to match my f#kking shirt. At least the during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the four inch hole in my stomach.

CHILI # 8: HELEN'S MOUNT SAINT CHILI

JUDGE ONE: A perfect ending. This is a nice blend chili, safe for all; not too bold, but spicy enough to declare its existence.

JUDGE TWO: This final entry is a good balanced chili, neither mild now hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.

FRANK: - - - - - Mama?- - - (Editor's Note: Judge # 3 was unable to report).
 

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Try this one. It has beer in it so any Aussie is bound to go for it!

Optional toppings: shredded cheese, chopped cilantro, slice of lie

1/4 cup ground ancho chili pepper
1 tablespoon ground chipotle chili pepper
2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 cup cornmeal
1 (4 pound) beef chuck roast trimmed of excess fat and cut into 1-1/2 inch cubes (see note below)
8 ounces (about 8 slices) bacon, cut into 1/4-inch pieces (see tip below)
2 teaspoons salt
2 small yellow onions, cut into 1-inch chunks
5 garlic cloves, chopped
3 jalapeño chiles, cored, seeded and finely diced (see note)
4 cups ( 32 oz) low sodium beef broth
2 cups water water, plus more for the chili paste and deglazing the pan
1-1/4 cups lager beer
1 cup canned crushed tomatoes
1 tablespoon molasses
2 teaspoons natural unsweetened cocoa powder

Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in 1/2 cup water to form a thick paste; set aside.
Season the beef with the salt; set aside.

In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.

Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it -- leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.

Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit -just stir fast and add a little water if needed when unclumping it).

Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low, and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is tender and the juices are thickened, 2-1/2 - 3 hours. Taste and adjust seasoning if necessary.
 

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Chili Fixins

Man these are some WILD chili recipes. All sound good except the last one and I ain't figured out what the cocoa is suppose to do in chili :grin
 

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Man these are some WILD chili recipes. All sound good except the last one and I ain't figured out what the cocoa is suppose to do in chili :grin
Well, its won chili contests all over the Chicago area for the past 20 years. :) You can see cocoa in lots of chili recipes. A hidden added flavor that tones down the harsh spices. and also deepens the color.
 

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Well chili is definitely made in different ways around the USA and world. I would have to taste them all to give my opinion. Think I'll start one about goulash. I know the Europeans version is much deferent than the American.
 
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