Originally Posted by Fire Me Boy!:
Yes, can't stand it. I'm good with a little cinnamon in chili, but they put cloves and allspice, sometimes chocolate. It's awful.
I am guessing you don't like mole sauce either.
It is bakers chocolate or cocoa powder that is used. It is not sweet chocolate at all. [Reply]
If you ever find yourself having to make a vegetarian chili for some reason, Emeril's recipe is freaking amazeballs. I took it to a potluck at work, and people were freaking out over it. Half of them didn't realize it was vegetarian and though it was genius that I put "steak" in my chili (the portobellos). [Reply]
Everyone likes their own version best. I find cooking it a day ahead then putting it in the fridge overnight brings out the flavors even more when reheated. [Reply]
Originally Posted by mlyonsd:
Everyone likes their own version best. I find cooking it a day ahead then putting it in the fridge overnight brings out the flavors even more when reheated.
Originally Posted by kstater:
If you're putting beans in it, you're not making chilli, you're making filler.
Doesn't matter. Had chili.
I always put beans in my chili. Bush's chili beans as it has a nice soup with it. I can only ever find 'medium' though. Rice every once in a while. [Reply]
Originally Posted by NewChief:
If you ever find yourself having to make a vegetarian chili for some reason, Emeril's recipe is freaking amazeballs. I took it to a potluck at work, and people were freaking out over it. Half of them didn't realize it was vegetarian and though it was genius that I put "steak" in my chili (the portobellos).
I'd be willing to try that. Even a white bean or chicken chili I'd try. Seen pics and those looked good. [Reply]
Originally Posted by kstater:
If you're putting beans in it, you're not making chilli, you're making filler.
No, you're making chili. Just one has beans. Both are chili.
"Texas chili does not have beans. Except, when it does. Texas chili is chili con carne - peppers with meat. But, just as popular is chili con carne y frijoles - peppers with meat and beans." [Reply]
I use venison for my chili. It's a tad "sweeter" than beef and works great in chi. I also always use a dark beer, vinegar is a must, diced tomatoes, diced onions. I crush dried ancho and Anaheim peppers as well as these black ones, not sure what they are called. That makes the chili flavor. I always throw a can of tomato sauce and a shot of plain yellow mustard. It's damn good chili [Reply]
Originally Posted by tooge:
I use venison for my chili. It's a tad "sweeter" than beef and works great in chi. I also always use a dark beer, vinegar is a must, diced tomatoes, diced onions. I crush dried ancho and Anaheim peppers as well as these black ones, not sure what they are called. That makes the chili flavor. I always throw a can of tomato sauce and a shot of plain yellow mustard. It's damn good chili
Not a lot. The vinegar and mustard liven it up but a little goes a long way. A large stock pot of chili I would put about three tablespoons of mustard (not dry mustard) and a quarter cup vinegar. Makes all the difference [Reply]
This is a quick basic, 1 pound of ground beef, 1 chopped onion, 2 cans of chili beans, 1 can of black beans, 1 can of diced tomatoes and green chilies, 1 can of stewed tomatoes, chili seasoning, splash of worcestershire. I have added mustard before.
Then I throw that in the trash and open a can of this.
