Chili Heads

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Originally Posted by Diver01

Any Chili heads round here? Anyone got a good Chili Receipe they would like to share?

I don't have a completely original receipe but what I usually do is take a pre-made back of chili mix, and use that as a base...

I then ad

Lots more Ceyene
Chili Powder
LOTS of Garlic
Onion Powder
Cajun Season
Steak Seasoning
Tobasco Sauce
Salt
Pepper
Sometimes I ad a little Cinnamon
usually 1 to 2 pounds of ground been although I want to try cubed steak or something like that next time...

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Or if you leave out the meat, then you've got a good alternative to Mace
:)

Yeah, I have made some hot chili before, and like someone posted earlier, if you really want it to be hot, use habanero or scotch bonnet peppers. I prefer the flavor of the bonnets myself, but both will do the trick.

We also have a Thai restaurant here with some excruciatingly hot dishes. I have been many places and had Mexican food, but this Thai stuff with the warning on the menu is the hottest stuff I ever had, and I cannot imagine people who eat this on a regular basis!

My recipe is a little spicier than most like, but here goes.

2lbs Beef Cubed
2lbs pork Cubed
2lbs veal Cubed
6 Red Savina Habaneros
4 Grilled Jalapeno
1/5 cup Fresh Ground Chili Powder
16oz can Tomato paste
5 large tomatoes (diced)
Salt and Black Pepper
5 cloves garlic (crushed)
2 large onions (diced)
2 16oz cans black beans
1 Bottle Beer

Brown meats Put in large slow cooker

Grind whole peppers mix with remaining ingridients
except beans, and half the onion
and put in solw cooker with meat.

Let simmer for 4 -5 hours until meat is tender.
Put beans and remaining onion in about 15min before serving.

Put in bow and ENJOY

Caution (Habanero Peppers are extremely

:flame: ) Use at your own discretion.

Geez, gizmo, that'll make a lot of chili. Of course you need that much to dilute the FIVE HABANERO PEPPERS!!!

Wow, I'm getting indegestion just reading this thread. I've gotta try some of these. The chocolate bar in the chilli sounds weird.....I'll make that one a priority.

It's not as bad as you think. Just better going in than coming out.

I always put sugar and red wine in

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Originally Posted by FatalException0E

Geez, gizmo, that'll make a lot of chili. Of course you need that much to dilute the FIVE HABANERO PEPPERS!!!

Wow, I'm getting indegestion just reading this thread. I've gotta try some of these. The chocolate bar in the chilli sounds weird.....I'll make that one a priority.

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The reason for the chocolat bar is to help supress the initial burning sensation. Don't get me wrong, it still burns, it just dosn't start burning until it reaches the back of your throat. Note that it does not stop the burning sensation the next day.

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Originally Posted by gizmo1_1

My recipe is a little spicier than most like, but here goes...

2lbs Beef Cubed
2lbs pork Cubed
2lbs veal Cubed
6 Red Savina Habaneros
4 Grilled Jalapeno
1/5 cup Fresh Ground Chili Powder
16oz can Tomato paste
5 large tomatoes (diced)
Salt and Black Pepper
5 cloves garlic (crushed)
2 large onions (diced)
2 16oz cans black beans
1 Bottle Beer

Brown meats Put in large slow cooker

Grind whole peppers mix with remaining ingridients
except beans, and half the onion
and put in solw cooker with meat.

Let simmer for 4 -5 hours until meat is tender.
Put beans and remaining onion in about 15min before serving.

Put in bow and ENJOY

Caution (Habanero Peppers are extremely

:flame: ) Use at your own discretion.

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This sounds like an awesome recipe!! Way more than I could ever eat.

I may have to try it sometime soon but maybe a little scaled down in terms of quantity...

Hell they all sound good. Ive dying to make a real good pot of chili....

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Originally Posted by Pluto

I always put sugar and red wine in

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HHmmm.. never thought of that.. sounds like a tasty addition..