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30 minutes ago, Giujo said:

Go to Wendy's

Buy lots of chili

Pass it off as your own

No one will know the difference

It's actually pretty good chili

In college on a tight budget, back when Wendy's had a salad bar, I'd buy the salad bar and load my container up with about 3 pounds of taco meat - basically decent cooked beef.  Then, I'd make all kinds of stuff out of that for a week. 

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1 hour ago, slideman said:

take it to the water cooler

Like we're trying to get some very serious work done here!!!

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26 minutes ago, XavierOnassis said:

I take a can of beanless chili and add a can of frijoles refritos, a chopped up bell pepper, fresh onions and garlic, some salsa and a couple of finely diced jalapeños. Also, cilantro is really needed.

This results in less work than  the complicated recipes in cookbooks.

The annual Terlingua, Texas  Chili cook off is a great place for recipes. There are several cookbooks.

 

 

Quite off topic but googled "Terlingua, TX" and the pics that came up... quite amazing. Looks like what you find in Southern Utah or Colorado. 

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1 hour ago, impartialobserver said:

Well, you are already full of hot air. Don't need the beans adding to it... (j/k)

Without beans how can you have any pudding? 

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3 minutes ago, impartialobserver said:

Not sure I want to go down this road. 

 

Road may be a Muddy slick road, be careful!

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1 hour ago, slideman said:

take it to the water cooler

“Take it to the house”

not my bag.. 

nor is this .. 

 

maybe this ? 

 

yes. I’ll take that . only because “Ronnie said” 

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55 minutes ago, impartialobserver said:

Not sure I want to go down this road. 

Oh .. don’t be a baby. 

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2 hours ago, BatteryPowered said:

 

I much prefer Texas Chili...no beans allowed.

 

 

word nigga.  If it has beans.....IT AINT chili

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Louisiana Swamp Chili Recipe

Ingredients: 

  • 3 lbs ground beef
  • 4 Tbsp butter
  • 1 cup green bell peppers, chopped
  • 2 cups red onions, chopped
  • 2 cups green onions, chopped
  • 1 cups celery, chopped
  • ¼ cup jalapenos, chopped
  • 4 Tbsp chill powder
  • 2 tsp cumin
  • 2 tsp mustard powder
  • 1 tsp black pepper
  • 2 tsp Louisiana Hot Sauce
  • ¼ cup Worcestershire sauce
  • 1 (8-ounce) can tomato paste
  • 1 cup cheap burgundy wine
  • 3 cups water (add more as needed)
  • 1/4 cup grape jelly or 1/8 cup molasses 

Steps: 

Brown meat, drain excess fat and set aside. Melt butter in large pot and sauté bell peppers, onions, celery, and jalapenos on medium heat for 10 minutes. Add meat and all remaining ingredients. Simmer for 2 hours. Top with grated Cheddar cheese and serve with crackers or Fritos Scoops.

 

Then, you can add chopped cilantro if you want, a/o season to taste w/ Tony Chachere's Original Creole Seasoning if you like it hot.

(usually a tsp or two)

 

You can also cut in 1 lb of pork.

 

Slap-ya-mama good.

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4 minutes ago, Blue Devil said:

Louisiana Swamp Chili Recipe

 

Ingredients: 

  • 3 lbs ground beef
  • 4 Tbsp butter
  • 1 cup green bell peppers, chopped
  • 2 cups red onions, chopped
  • 2 cups green onions, chopped
  • 1 cups celery, chopped
  • ¼ cup jalapenos, chopped
  • 4 Tbsp chill powder
  • 2 tsp cumin
  • 2 tsp mustard powder
  • 1 tsp black pepper
  • 2 tsp Louisiana Hot Sauce
  • ¼ cup Worcestershire sauce
  • 1 (8-ounce) can tomato paste
  • 1 cup cheap burgundy wine
  • 3 cups water (add more as needed)
  • 1/4 cup grape jelly or 1/8 cup molasses 

Steps: 

Brown meat, drain excess fat and set aside. Melt butter in large pot and sauté bell peppers, onions, celery, and jalapenos on medium heat for 10 minutes. Add meat and all remaining ingredients. Simmer for 2 hours. Top with grated Cheddar cheese and serve with crackers or Fritos Scoops.

 

Then, season to taste w/ Tony Chacheres Original Creole Seasoning.

(usually a tsp or two)

 

You can also cut in 1 lb of pork.

 

Slap-ya-mama good.

Pigs do not belong in chili. It's greasy enough with just beef.

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4 minutes ago, XavierOnassis said:

Pigs do not belong in chili. It's greasy enough with just beef.

 

Then you did it wrong, Yankee.

 

Ha!

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48 minutes ago, XavierOnassis said:

Mexicans and Texans do not put pork in chili.

 

Neither do muslims.

 

But, in the Great State of Louisiana - we put pork in almost anything.

 

Although, for me, it is usually to sweeten venison.

 

It's an option that stands available to those who wish it.

 

The key is to drain the meat, w/ or w/o pork, really well in a wire mesh colander while you are sautéin' the vegetables.

 

The vine also helps.

 

Read a little, Copernicus.

 

 

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7 hours ago, Imgreatagain said:

I don’t go to the water cooler for anything. 

Thanks 

You missed my very popular thread "back in the civilized world"

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7 hours ago, Skans said:

I love chili!  Here's how I make mine. 

 

1.  I take several pounds of good quality sirloin steak and I trim every bit of fat and gristle off of it.  I cut it up into nothing more than 1" chunks of pure premium beef.  I take all of the trimmed beef fat and render it down together with a few slices of bacon and use this to flavor the chili.  I also take my chili seasoning and rub it into the steak pieces and let it sit for about 3 hours.

2.  Lots of green pepper and vidalia onion, chopped jalapeno peppers, possibly some cayenne peppers, fresh cilantro 

3.  One beer of choice

4.  At least two different kinds of beans

5.  stewed tomatoes and tomato paste

6.  dark brown sugar

 

You fool. Fat is what makes the flavor. Leave the fat

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7 hours ago, harryramar said:

try the Donald trump chili..

it starts with a turkey then add a lot of boloney and a cooked goose.

 

Lol

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1 hour ago, Imgreatagain said:

What was it about? 

Me

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12 hours ago, Skans said:

The steak chunks get real tender and retain the flavor of beef better than ground beef. 

 

 

Yep.. the steak pieces have better texture and therefore  flavor.   It takes more time but it’s worth it 

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