No. I'm NOT giving one out. I'm ASKING for one.

I thought about posting this in the SW forum, but decided on 'general' instead.

If there's one thing I've heard time and time again, it's that 'if you put beans in the chili, it ain't real chili'!!! Usually from chili snobs, but hey.....Maybe they're right.

From what little I know, 'traditional' chili calls basically for meat, chilis, and seasonings. I'm also on a low carb diet right now, so this interests me as I LOVE chili. Does it include onions?

So. For you chili 'snobs' out there........Post what you say is a 'traditional' chili recipe. Now I could spend some time on the internet doing a search and just pulling up a recipe, but I'd rather get one from someone I know (well....you know what I mean) who has actually EATEN the recipe being posted....and has fed others on that recipe.

Hot does not scare me. I'm the dude who grows scads of habaneros, serranos, jalapenos, cayennes, etc.....and takes great joy in eating those peppery fruits.......(Mmmm...Mmmmm...GOOD! )

So. Please give me your version of the perfect, 'traditional' chili recipe NOT involving any kind of beans....etc......

 

Frank X. Tolbert's "Original Bowl of Red":

Chili, Tolbert's Original Bowl of Red, Chili Recipes

Frank X. Tolbert started the international chili cookoff in Terlingua, Texas in 1967.

 

Looks good I "showing" that to the wifey, hint hint

 

Thanks, Jason.

Looks quick and easy. I don't know about the beef kidney suet, but at least the recipe said 'if you want to go for it'.....which means optional, to me......

Just some general questions.....

Any opinions you've got (or heard) about using dutch ove vs crock pot?

Ground beef vs making stew-sized chucks and searing that?

Ever hear of the 'traditional' stuff using tomatos or onions?

Sounds like I've been doing 'Tex-Mex' all my life.......

 

Thanks Jason,rep sent.
Can never have enuff recipes in Hanklins recipe file. Doesn't hurt that wifey also pulled a double major from Texas A&M. Something about Texas

 

The way I do it is in the crock pot with chunks of meat with a bit of ground pork and of course adding onions

 

Don't think there would be any problem with using a crock pot.

Hanklin - I'm Texas A&M class of 1982 as well.

 

Hah I was just graduating H.S in `82. My wife graduated A&M in `78
I got attacked by a cougar

 

The way I'VE been doing it......(haha)

Ground beef or venison......Ground pork........Onion.......Jalapenos........Diced tomatoes......chili seasonings.....a s--tload of minced garlic.....and a can of beer thrown in.........

I'll usually add 2 or 3 cans of chili beans also........I guess THAT'S mostly what made in 'American' chili vs the original kind......Oh well......

Feel free to post more 'traditional' recipes........Can't have too many chili recipes.......

 

This is one of those things that will get us all flamed as we all think our chili is the best.

I say this: Make your chili to your taste and with your favorite meats, beans, beer, veggies or whatever you like.

Tim

 

Well....I've never had any complaints, Tim. I'm going a lot heavier on the meat and less on the beans the past coupla crocks.......

I LOVE it when I can slice fresh jalapenos out of the garden to throw in their.....Along with crushing a coupla dried cayennes from the previous year.......

No 'flaming' going on here. I'll try the recipe from the link. Again, I'm going lower-carb with it, and it appears the 'traditional' Mex recipe fits the bill.......

 

I don't give any amounts because when I make it I adjust as I go for taste and also depending on amount I am making.

Ground beef
1 bottle Pace Picante sauce, heat depends on you, I usually use medium
chili powder
cumin
onions
tomatos, canned is ok, I use fresh
chili beans, I use Kuners brand hot, any brand will do.
I have put peppers in it, I do not always do this. When I do it is almost always jalapenos but I have used habaneros
Salt
Pepper

I brown the beef and then start putting in all the other ingrediants saving the chili powder and cumin for last. I cook it in a roaster or crock pot depending on how much I need to make. It takes several hours to make this way but well worth it. Season to taste as you cook that way you can make it to the way you like it.

I make this every year to take elk hunting at my dads request. I also make it a couple times every winter at my kids request. I have made it twice for chili cookoff contests at my church and have won a second and a third place with it.

Chris

 

Chris you make chili pretty much like I currently do.

I'll admit....I cheat some and use the premade packets of McCormick chili seasoning from the grocery store.......Usually the 'regular', which is pretty spicy....although you can do 'mild' or 'hot'.........

But yeah....Basically meat, onions, tomatoes, chili beans, garlic, seasonings, chilis, and beer.......

Apparently the traditional 'mex' stuff is meat, chilis, and seasoning........

I'm sure served with either rice, or some corn concoction..........