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 Post subject: Any chilli add
PostPosted: Sat Feb 04, 2006 2:18 am 
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Joined: Wed May 15, 2002 6:01 am
Posts: 1445
Location: Jeddore
Add bakers chocolate to any chilli recipe to add perfect color and taste. Amount depends on individual taste.


 Post subject:
PostPosted: Sat Feb 04, 2006 1:05 pm 

Joined: Wed Jul 09, 2003 12:20 pm
Posts: 2117
Location: Virginia
Benz Chili
1 lb of ground turkey or lean beef

2 10 1\2 oz (sorry no metric) cans of rotel brand diced tomatoes with green chili's (I prefer the ones labeled as hot, but they also offer medium and mild)

2 15 oz cans of chili beans in hot sauce

2 garlic cloves chopped

small onion chopped

can of Bush's chili starter

small can of tomatoe sauce

1 shot of tequilla

2 tbsp of sugar (optional.. but I use it to help with the heat of this chili. The sugar makes it sweet and then it heats up as you eat it. It can be addictive

 Post subject: Sweet
PostPosted: Tue Feb 07, 2006 2:50 am 
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Joined: Wed May 15, 2002 6:01 am
Posts: 1445
Location: Jeddore
1 shot of tequilla

Now that perks my interest :D

Ever try using tiny diced cubes sirloin instead ground?

Also, chilli in a cast iron dutch oven buried in slow coals/embers just brings the soul back to nature.


 Post subject:
PostPosted: Tue Feb 07, 2006 1:04 pm 
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Joined: Tue Aug 13, 2002 6:01 am
Posts: 1776
Location: State of Confusion
One of my favorite chilis that that was served on hotdogs was Skyline Chili. I had it when living in Cleveland. Excellent!

Secret ingredient: chocolate

Here is the recipe:
Skyline Chili
Posted by LladyRusty at recipegoldmine.com 8/4/02 6:48:08 pm

Source: Posted by Lori A. - 8 September 2000 12:45 pm

"For those of us who live in Cincinnati, Ohio and eat this seemingly peculiar concoction regularly, the recipe below IS Cincinnati Chili (translate that Skyline, Gold Star or Empress Chili). There are no crushed tomatoes or chili powder in it and the ground beef is not pre-browned. The Worcestershire sauce, cider vinegar (not white), cloves, cumin, chocolate and cayenne pepper are all essential to the recipe as are the amounts of onion and garlic. Depending on the size of the pan used, the recipe can be doubled or tripled."

1 quart water
2 pounds ground chuck, crumbled
2 medium onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated

Bring water to boil in a 4-6 quart pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight.

Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.

Optional toppings

Finely-grated Cheddar cheese, chopped onion, red kidney beans. Serve oyster crackers and red pepper sauce on the side.

Two-Way - spaghetti and chili

Three-Way - spaghetti, chili and Cheddar cheese

Four-Way - spaghetti, chili, Cheddar and chopped onion

Five-Way - spaghetti, chili, Cheddar, onions and red kidney beans

NOTE: The original recipe for Cincinnati Chili was created by John Kiradjieff and first served in Cincinnati's first chili parlor, The Empress, sometime in the 1920s.


"Cry in the dojo, laugh in the battlefield"

 Post subject:
PostPosted: Tue Feb 07, 2006 1:15 pm 
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Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
This is a bit long but I howled.... :D :D :D

NOTE: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third ( Frank ) is even better. For those of you who have lived in Texas, you know how true this is.

They actually have a Chilli cook-off about the time the rodeo comes to town. It takes up a major portion of the parking lot at the Astrodome. These notes are from an inexperienced chilli taster named Frank, who was visiting Texas from the East Coast:

"Recently, I was honoured to be selected as a judge at a chilli cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the Budweiser truck, when the call came in. I was assured by the other two judges (Native Texans) that the chilli wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, So I accepted."

Here are the scorecards from the event:

Chilli # 1 Mike's Maniac Mobster Monster Chilli
Judge # 1 A little too heavy on the tomato. Amusing kick.
Judge # 2 Nice, smooth tomato flavour. Very mild
Judge # 3 (Frank) Holy #####, what the hell is this stuff ? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.

Chilli # 2 Arthur's Afterburner Chilli
Judge # 1 - Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 - Exciting BBQ flavour, needs more peppers to be taken seriously.
Judge # 3 - Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich manoeuvre. They had to rush in more beer when they saw the look on my face.

Chilli # 3 Fred's Famous Burn Down the Barn Chilli
Judge # 1 -- Excellent firehouse chilli. Great kick. Needs more beans.
Judge # 2 -- A beanless chilli, a bit salty, good use of peppers
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shit-faced from all of the beer.

Chilli # 4 Bubba's Black Magic
Judge # 1 -- Black bean chilli with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chilli.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb honey is starting to look HOT -- just like this nuclear waste I'm eating. Is chilli an aphrodisiac?

Chilli # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chilli. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chilli using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chilli had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really annoys me off that the other judges asked me to stop screaming. Screw those rednecks.

Chilli # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chilli. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I s### myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my a## with a snow cone.

Chilli # 7 Susan's Screaming Sensation Chilli
Judge # 1 -- A mediocre chilli with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chilli peppers at the last moment. I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chilli which slid unnoticed out of my mouth. My pants are full of lava like s### to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, its too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just ****** it in through the 4- inch hole in my stomach.

Chilli #8 Tommy's Toe-Nail Curling Chilli
Judge # 1 -- The perfect ending, this is a nice blend chilli. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balance chilli. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell over and pulled the chilli pot down on top of himself. Not sure if he's going to make it. Poor dude, wonder how he'd have reacted to really hot chilli.

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