I generally follow a Wendy’s knock-off recipe. I always add an extra pound or two of burger, tonight I threw in an extra can of unsalted kidney beans as well. Trying some hotter chili powder mixes as well as the hot rotel tonight. Otherwise onion, green pepper, celery and diced or stewed tomatoes. At the end, a tblsp of white vinegar.

What are your tricks to good chili? Also wondering how long you simmer.

Start by smoking a BIG brisket...

Chocolate & A pinch of coffee grounds

Kinders wood fired chili mix

… there a was a time when I’d belittle you and say things toward you that would make the Old Testament God cover his ears

… but I’m not like that anymore


… put whatever you want in it guess… up to and including butterscotch ..live and let live I reckon

Love,

Savell

I don’t like kidney beans in it, they don’t belong. However a can of pumpkin pie filling works great. The pumpkin holds spice really well, lots of cumin it’s best toasted and freshly ground along with chili powder. Black beans , pintos, are chili beans.

wws

I simmer the base for 1 hour. After that, I add the browned hamburger and dry noodles and simmer for an additional 20 minutes. If you want to add some extra heat, grate up 1/2 to 3/4 pound of jalapeño cheddar and melt it in once the noodles are done. It takes chili to the next level.

ADC got me thinkin with the brisket comment- I had a large pork butt finishing on the smoker at the time so about a pound and a half made it into the chili. I sampled some a little while ago and it’s too spicy for my liking. Maybe the additional meat will tame it a bit.

These are supposed to be the ingredients for Skyline Chili, which is my favorite chili. I buy it in cans.

"ingredients
Units: US
2
lbs ground beef
2
cups chopped onions
4
cups beef stock

2
(8 ounce) cans tomato sauce
2 -3
tablespoons chili powder
2
tablespoons apple cider vinegar
2
teaspoons Worcestershire sauce
1/2
ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2
teaspoons instant minced garlic
1
teaspoon ground cinnamon
1
teaspoon ground cumin
1/2
teaspoon salt
1/2
teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
1/4
teaspoon ground allspice
1/4
teaspoon ground cloves
1
bay leaves or 1/8 teaspoon bay leaf powder"

Keith

I browned up some venison burger in bacon grease. Put it in a soup pot. Added in some bone broth, a big can of rotel, chunks of zucchini, broccoli, cauliflower, green beans, a few baby carrots. salt pepper garlic and cumin. forgot to add onions when browning the meat so left them out. leftovers tonight.

Love chili

Chugwater Chili mix and I throw in some smoked Guajillo chile powder.
Roasted green chiles for the flavor and heat, depends on which ones I bought that year.

Hamburger onions kidney beans tomatoes green and red pepper chili powder Worcester little brown sugar.

… this thread is pure sacrilege… may he have mercy on your souls

Love,

Savell

x2
And don't be wastin good brisket Jayme take a super tough venison roast and chunk ot up into finger name size pieces and braise it in bacon grease b4 throwing in the pot to boil down slow.
You'll thank me.

You look this thread over and ask yourself, "Who's chili would I wanna eat?"

… no ADC .. I wouldn’t want to eat some yankees chilli made with left over brisket that was cooked on a pellet grill.. then seasoned with coffee and a can of kidney beans

… no like whatsoever for you this time

.. in fact go watch reruns of chiefs games while you condition your Kenny Rogers looking beard

Love,

Savell