Hey Bobby, stick it. I'm making up my first pot of chili Wednesday. You may as well make up a big pot, and freeze the leftovers.

Tell me to stick it you old scoundrel!!! Good thing I consider you a friend. Actually, I have already made 2 pots of chili this year. I have a couple of servings left over for my lunches. Chili is sure good in a thermos when it is a little on the cool side and as a break from sandwiches.

It's not Mexican, it's Spanish-American.

Yes, I have a good chili recipe.

It better be some dang fine chili for me to put some in my BEANS!!!

To each their own, whatever tastes the best for them. You could say the same about BBQ that it ain't BBQ unless it's pork but beef makes pretty darn good tasting BBQ as well.

Some good ole ground venison thrown into that Carrol Shelby Chili mix (love the masa flower), and a can of kidney beans. Throw in a few crackers and get out of my way.

No musical fruit in my homemade chili.

anybody here ever make a roux for the chili? i always do

I like my chili on the thin side. No roux, masa flour or anything else.

When I do eat it over rice, then it thickens of course, but I like that combination every once in a while.

I use a can of refried beans instead of roux. It will take on any flavor you put in the chili.

I make enough to have it many ways. I like beans for health benifits, and left overs go over cheese filled tortillas covered in onions for enchaladas

who the heck puts beans in stew.

chili without beans is called carne guisada
heres the recipe is use except i dont use brwon sugar or kidney beans, i use pinto beans, I also add a little more of this or that also I add some water, and I add a little flour water at the end to thicken it up


Title: UNCLE BUCK'S VENISON CHILI
Categories: Healthy and, Main dish, Venison
Yield: 8 servings

2 tb Olive oil
1 md Bell pepper; chopped
2 md Onions; chopped fine
2 Cl Garlic; crushed
1 lb Venison; ground
1 lb Venison; cut in chunks
8 oz Tomatoes; canned
4 tb Tomato paste
1 Bay leaf
1 ts Ground cumin
1 ts Oregano
1/4 ts Cayenne pepper
1 tb Chili powder; mild
Salt and pepper; to taste
1 c Beef stock
2 tb Dark brown sugar; to taste
2 cn Chili peppers; small
14 oz Red kidney beans, canned

Recipe by: Uncle Buck’s Venison, Littleton, NH
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr
until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo

Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer
for two hours, stirring occasionally.
Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.

-----

I am now doing a taste test on a pot I made for dinner, and for leftovers. I think I'll add more cumin, and more minced onions. Minced onions give me more onion flavor than fresh onions. I'll have it tonight, and Friday as chili, then use some of it Saturday over HEB tamales.

This one lady named Judi put chocolate is a pot she made for one of our field trial lunches. It came out fine. Some people put beer in there. It's fine that way, to to me it's a waste of beer.

This 5th generation Texan wants crackers, beans, and ketchup in his chili.... LOL

I don't put beans in my chili, but my wife is from Ohio and she was raced on that "skyline" Cincinnati stuff. I've been up there a few times and they put it on pasta. It actually isn't that bad, but it's a little watery and i always tease them that it isn't really chili, more like pasta sauce.

As far as my chili, i use a course ground, some cubed sirloin, and a little ground sausage to give it a little extra depth of flavor. The rest of the recipe would take too long to type. It takes about 4-5 hrs to cook down real good and it ALWAYS better the next day. Eat it over rice, mashed potatoes, with crackers, without crackers, by itself, with and without chopped onions, with and without cheese. I really don't care and it's usually whatever i feel like making to go along with it as to what i eat it with. I just like chili!!

People take chili too dang serious. Everyone has a different taste and to each their own. But my chili does NOT have beans. I've won a few local contests with mine but nothing big. Making a pot tomorrow as a matter of fact. Can't wait!!

Beans!

Come on guys, let's run this Yankee out of Texas!!

Ketchup? Really?....

GRRRRR.....

Tons of cheese and chopped onion.
Beans PLEASE
and also some Mexican cornbread to go with it!
Then again, its hard to make a bowel of chili bad!

I make chili for me and mine and camp.

Mine has beans, prefer homemade pinto's, or home-canned pinto's; but will make do with Ranch Style if in a hurry.

I have onions, cheese and crackers ready, but allow each to adorn their own bowl.

Never saw cornbread or rice, believe I would puke.

Frito Pie, well, that's a staple in my world, and honestly, it is better with Wolf Brand Chili, no beans, than with homemade chili.

Now if I just have some hot Dr. Pepper to wash it all down with its good.

That probably comes from having eaten Cincinati Red chili,a more heavy tomato based chili served over spagetti. Oh,and by the way, I put dark red kidney beans in my chili,cheddar cheese,Valentina hot sauce,crackers, and sour cream.

I love chili anyway it's prepared. Beans/no beans, white/red, doesn't matter. I love it. The Carroll Shelby's is a great starter for a pot of chili. When I make a pot I dice up meat unless ground is all I have (rarely). Venison or beef, doesn't matter. Frito pie is the shizna.

Who came up with ketchup??? That's the first I've ever heard of this. Odd.