OT: Chili Recipes

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Originally posted by MN Cheese:

We grew Habaneros in the garden this past season and my wife made an extremely concentrated hot sauce out of them. (40 peppers made enough to fill an old "Cholula" bottle. ) I like stuff pretty hot (and I do NOT mean the Minnesota definition of "hot", which is incomprehensibly wimpy, IMO), but one has to be very cautious with the use of this sauce. A tablespoon of it will turn your entire batch of chili into "chili starter", where you'll have to split it into thirds or quarters and start over.

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...that sounds like pepper extract! Youch!! Those babies can take you out just grinding them up to make sauce; Melindas makes some of the best store bought hab sauce.
For growing and cooking, Thai Dragon peppers are my favorite!

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Originally posted by BluesHarp:

quote:

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Originally posted by MN Cheese:

We grew Habaneros in the garden this past season and my wife made an extremely concentrated hot sauce out of them. (40 peppers made enough to fill an old "Cholula" bottle. ) I like stuff pretty hot (and I do NOT mean the Minnesota definition of "hot", which is incomprehensibly wimpy, IMO), but one has to be very cautious with the use of this sauce. A tablespoon of it will turn your entire batch of chili into "chili starter", where you'll have to split it into thirds or quarters and start over.

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...that sounds like pepper extract! Youch!! Those babies can take you out just grinding them up to _make_ sauce; Melindas makes some of the best store bought hab sauce.
For growing and cooking, Thai Dragon peppers are my favorite!

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If you want hot that'll set ya free, these are your ticket. I had some of these ONCE when I lived in Jamaica. I had to sit on a bucket of ice the next morning.

Scotch Bonnets

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Originally posted by Anthony Dilweed:
1 can Hormel Chili (Hot w/ beans)
+ chili powder

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After hearing about how Dilweed quit being a Packer fan and became a Viking fan, does it suprise anyone else that Dilweed also takes the easy way when it comes to chili, choosing the most bland alternative available?

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Originally posted by FANtastic2:

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Originally posted by BluesHarp:

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Originally posted by MN Cheese:

We grew Habaneros in the garden this past season and my wife made an extremely concentrated hot sauce out of them. (40 peppers made enough to fill an old "Cholula" bottle. ) I like stuff pretty hot (and I do NOT mean the Minnesota definition of "hot", which is incomprehensibly wimpy, IMO), but one has to be very cautious with the use of this sauce. A tablespoon of it will turn your entire batch of chili into "chili starter", where you'll have to split it into thirds or quarters and start over.

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...that sounds like pepper extract! Youch!! Those babies can take you out just grinding them up to _make_ sauce; Melindas makes some of the best store bought hab sauce.
For growing and cooking, Thai Dragon peppers are my favorite!

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If you want hot that'll set ya free, these are your ticket. I had some of these ONCE when I lived in Jamaica. I had to sit on a bucket of ice the next morning.

http://www.lowfatlifestyle.com/flavoring/peppers_fresh_dried/scotchbonnet.htm

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heh, heh, heh...I've grown them; they are excellent in jerk sauce. I think the Red Savina are the hottest that can be found relatively easily.
I like the Scotch Bonnet flavor a little better than the Habs overall

I learned this trick a few years ago. If you go too wild on spices a little brown sugar brings it back to being edible. Am trying to figure out what to do with the rest of my Dave's Insanity Sauce.

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Originally posted by CoPackFan:
MC,

I had to tell you - yesterday after work I stopped and got the ingredients listed below. Whipped it up and threw it into the crock pot. It steeped for 24 hours, filling the house with chili aroma all day. I used 8 serranos and one jalapeno. I only used 1 can of stewed tomatoes, though, but I added a cup of beer to make up for the liquid. Other than that, I followed the recipe.

Finally, we dug in for dinner tonight. Delicious!! Fantastic flavor! Thanks for posting this!

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My pleasure. Glad you liked it. I've used beer from time to time, to mixed results. IMO, standard domestic lagers like Pabst or Leinie's work better for this than micros, imports, or homebrews, which tend to bring more malt and hop flavor to the mix.

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BluesHarp:
...that sounds like pepper extract! Youch!! Those babies can take you out just grinding them up to make sauce; Melindas makes some of the best store bought hab sauce.
For growing and cooking, Thai Dragon peppers are my favorite!

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That's pretty much what it is. My Dad has the highest tolerance for capsaicin heat of anybody I know and when he tried this stuff, I made sure he took some out with a toothpick like they have you do in those specialty salsa shops instead of covering a chip with it. It sort of rolls up on you...for about the first 30 seconds, he kept saying it wasn't as bad as he thought it was gonna be, but then the heat started really kicking him. For about 15 minutes, his eyes watered and nose ran uncontrollably and his whole head turned bright red. I'm glad his heart is strong.

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heh, heh, heh...I've grown them; they are excellent in jerk sauce. I think the Red Savina are the hottest that can be found relatively easily.
I like the Scotch Bonnet flavor a little better than the Habs overall - bluesharp

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Which reminds me - I also put a little jerk seasoning powder into my chili. As for the scotch bonnets, I had that one about 20 years ago and that was it. I almost died.

Found this on another forum...

Brett Favre's Slow Cooker Chili

1-1/2 pounds lean ground beef
2 medium green and/or red bell peppers, chopped
2 celery ribs, chopped (1 cup)
1/2 cup sliced green onions
1 small yellow or white onion, chopped
2 garlic cloves, minced
1 (15-oz.) can kidney beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes, undrained
1 (14.5-oz.) can diced tomatoes with roasted garlic, undrained
1 (10-oz.) can chopped tomatoes with green chile peppers, undrained (Rotel is one brand name)
1 (10-oz.) can condensed cream of mushroom soup
1 envelope (1.25-oz.) chili seasoning mix
1 tablespoon chili powder
1/2 teaspoon Creole seasoning or 1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspon ground black pepper
Yield: 8 servings

In a large skillet, cook ground beef until no longer pink, stirring often to break up clumps. Drain off drippings.

In a 3 1/2- to 4 1/2-quart slow cooker (Crock Pot is a brand name), stir together the browned beef, bell pepper, celery, green onion, the stronger yellow or white onion, the garlic, beans, the 3 cans of undrained tomatoes, condensed soup, chili seasoning, chili powder, Creole seasoning or cayenne pepper, salt and black pepper.

Cover and cook on low setting of a slow cooker for 7 to 8 hours. If using the high setting, cook for nearly 4 hours. -- Favre family recipe adapted by Better Homes and Gardens

Jackpot

My wife makes a pretty good chili, but around here every restaurant has their own take on Green Chili, which makes life worth living.

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Originally posted by MN Cheese:

quote:

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BluesHarp:
...that sounds like pepper extract! Youch!! Those babies can take you out just grinding them up to make sauce; Melindas makes some of the best store bought hab sauce.
For growing and cooking, Thai Dragon peppers are my favorite!

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That's pretty much what it is. My Dad has the highest tolerance for capsaicin heat of anybody I know and when he tried this stuff, I made sure he took some out with a toothpick like they have you do in those specialty salsa shops instead of covering a chip with it. It sort of rolls up on you...for about the first 30 seconds, he kept saying it wasn't as bad as he thought it was gonna be, but then the heat started really kicking him. For about 15 minutes, his eyes watered and nose ran uncontrollably and his whole head turned bright red. I'm glad his heart is strong.

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...that's the beauty of Habs as well as the Thai's; that deep, deep heat that boils up from your guts! Unlike tabasco peppers which bite your toungue right form the start...

Wow. You guys must have a lot of time to cook. I used to slave over a stove making a chili, too, at one time, but then I had kids and time is at a premium.

Now I make what we refer to as Poor Man's Chili. Could also be called Lazy Man's Chili.

You combine:
2 cans condensed bean with bacon soup
2 cans condensed tomato soup
2 cans of Hormel chili, no beans
2 cans water
Spice to taste.

You laugh, and I did too until I tried it and now it has become not only my chili when I'm in a hurry, but my chili of choice.

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Originally posted by The Ferret:
You laugh

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I shall.

Hey Ferret,

Are you roomies with Dilly?

Who?

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Originally posted by Legend:

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Originally posted by The Ferret:
You laugh

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I shall.

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Chili snob.

I was thinking of making some chili for the game tomorrow and found this thread. Thought I'd pop it up to the top in case anyone else was interested in some tasty chili!

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Originally posted by Legend:

quote:

Originally posted by Anthony Dilweed:
1 can Hormel Chili (Hot w/ beans)
+ chili powder

After hearing about how Dilweed quit being a Packer fan and became a Viking fan, does it suprise anyone else that Dilweed also takes the easy way when it comes to chili, choosing the most bland alternative available?

He's never made real chili, and by the sound of things never was a real Packer fan. The poor guy has really been missing out on the "good life."

Nice job digging this back up CPF.

For any Twin Cities posters (regardless of affiliation)...my lovely bride over-purchased Habanero and "Super Chili" pepper plants last spring, so I have way more than I'll ever need. If you want some, drop me a PM.

I guess this should go in the archives?

I make a BBQ Black Bean Chipotle Chicken Chili w/ corn. You can make it mild by subtracting the Chipotle and adding adobo sauce - but that sucks.

People always have a strong emotional or physical reaction to this dish, generally joy... sometimes pain.

I think a key is letting the beans cook for a while with brown sugar.


black beans
tomatoes
a pepper or two
onions
garlic
cilantro
marinated chicken
chipotle peppers in adobo sauce
brown sugar
BBQ sauce
liquid smoke
corn
ummm... something else.

I am a Chillimac person myself. I like a good Chilli with noodles added to it.