When You Make a Pot of Chili......

essayons89 · Sep 20, 2008

I haven't had vension in years! I remember spending many a night when I was living in Michigan helping to butcher deer that my friends got hunting. Stew meat, roasts, steaks, ground vension...you get the idea. Yummy!!

Anyhoo, I use either ground beef (or chuck) or ground turkey when making chili (or for a meat sauce w/ pasta).

Chili over spag is awesome, especially when you top it with some finely shredded cheddar cheese.

I also love beans in my chili.

lemur 6 · Sep 20, 2008

Huh, you guys make me feel like a weirdo. I guess I'm the only one that uses half ground sirloin and half ground pork. I use lots of chili powder (so much so that it's a dark maroon colour). Usually use a 3 bean blend, tomato chunks, red bell peppers, few garlic cloves, a touch of wasabi for an interesting kick and plenty of onions. I also add a half spoonful of agave syrup with each bowl. Serve with a dollop of fresh sour cream and tortilla chips, or corn bread.

trillcat · Sep 20, 2008

I think sirloin is too lean for chili, great for a steak dinner though.
What is agave syrup? Yea, I could go google it, but I am lazy.

katiemae1277 · Sep 20, 2008

Originally Posted by Essayons89

Chili over spag is awesome

only cause you're a heathen from Cinci

I've had lots of kinds of chili, but my very favorite has always been my parents. They use light and dark red kidney beans, diced onions and peppers, and some combo of canned tomatoes

One pkg of chili seasoning (cause my mom does not like hot stuff) ground beef and it is the bomb!!

Libby, if you like chunkier bits of meat, you could try not breaking up the ground beef as much when you cook it

mrblanche · Sep 20, 2008

Cinci claims to be the "chili capital of the world." But, as Ron White points out, they probably didn't call up Texas and let them know they were even holding a contest, because a Mexican kid could ride his goat up there and beat them all to ****. Of course, then he'd need a ride home.

The rule for Texas chili is no beans. A single bean is grounds for disqualification in any Texas chili cookoff. But I have to admit I prefer it with beans.

Dottie used ground beef, usually.

Also, I'll admit to liking it less spicy than most Texans. I don't need to sweat in the winter time.

laureen227 · Sep 20, 2008

i never make homemade chili... my mom does, tho. she uses ground beef.

essayons89 · Sep 20, 2008

Originally Posted by mrblanche

Cinci claims to be the "chili capital of the world." But, as Ron White points out, they probably didn't call up Texas and let them know they were even holding a contest, because a Mexican kid could ride his goat up there and beat them all to ****. Of course, then he'd need a ride home.

The rule for Texas chili is no beans. A single bean is grounds for disqualification in any Texas chili cookoff. But I have to admit I prefer it with beans.

Dottie used ground beef, usually.

Also, I'll admit to liking it less spicy than most Texans. I don't need to sweat in the winter time.

It's a different type of chili here than what is found in Texas, I don't even try to compare the two of them. I like both types. Our chili in Cincinnati is more of a meat sauce and it's used over spaghetti to make three, four and five ways as well as cheese coneys (think chili on a hot dog with mustard, onions and cheese). I had some for supper, minus the onions.

Originally Posted by katiemae1277

only cause you're a heathen from Cinci

That river up there catch on fire lately?

Admit it, being a heathen is waaaaay more fun.

katiemae1277 · Sep 20, 2008

Originally Posted by Essayons89

That river up there catch on fire lately?

Admit it, being a heathen is waaaaay more fun.

ooooooooh, low blow

Oh, being a heathen is more fun, but I still have never eaten chili on spaghetti

strange_wings · Sep 20, 2008

Originally Posted by Essayons89

Anyhoo, I use either ground beef (or chuck) or ground turkey when making chili (or for a meat sauce w/ pasta).

You know, you're the only person who mentioned using ground chuck - which is probably what the person was referring to when asking about meat that was in larger chunks.

I use very lean ground beef or ground chuck, it mostly depends on what has a good sale at the time. I don't make my chili spicy, though. My mouth is extremely sensitive and it would be a terrible waste to make a pot of chili I couldn't eat. I prefer to add more tomatoes, peppers, onions, and mushrooms for a hearty chili.
I tend not to like venison either - but I have had good chili that was made with half beef and half venison.

libby74 · Sep 20, 2008

Libby, if you like chunkier bits of meat, you could try not breaking up the ground beef as much when you cook it

Actually, I don't like big chunks of ground beef. The chili I've had at a couple of restaurants was made with something almost like stew beef--that texture instead of a ground meat texture. More like a roast cut into small bites. I guess that's what some of the posters have done with the sirloin steak they've mentioned. Huh, I wonder if you could use left over roast?

essayons89 · Sep 20, 2008

Originally Posted by Trillcat

I think sirloin is too lean for chili, great for a steak dinner though.
What is agave syrup? Yea, I could go google it, but I am lazy.

I don't recall anyone answering your question but agave syrup is a sweet syrup (nectar) made from the agave plant.

lemur 6 · Sep 20, 2008

Originally Posted by Essayons89

I don't recall anyone answering your question but agave syrup is a sweet syrup (nectar) made from the agave plant.

Ah you beat me to it. Yeah, Agave is the tequila plant, they take the sweet sap from it and make a "healthy" sweetener. I guess it's like honey, except it's not bee puke.

Ground Sirloin is too lean by itself I agree. But if you add the pork, it turns into a juicy melty yumminess.

enuja · Sep 20, 2008

There isn't just one size of "ground" meat. One can fit the grinder with different size metal plates with holes. I'm pretty sure one of the larger sizes is called "chili size" or something like that. Depending on the meat department in your local grocery store, you should be able to ask them to grind, for you, while you are in the store, any meat that's out in the case. That is, if they have anyone allowed to use the grinder on at the moment and if they have the metal plate with larger holes. (I worked in a fish department, once, right next to the meat department, and I saw someone do this for a customer.)

whisky'sdad · Sep 20, 2008

KINDA off-topic....

One time, me, my mom and late stepdad and stepbrothers were making chili. Just your basic run of the mill chili. Well, once it was cooked up, we served ourselves and a number of us were biting into buckshot. This buckshot was about half the size of BB's.

Either, the cow that gave his life for our chili was killed that way or someone was taking shots at it at some time before it was killed.

We all had a good laugh and ended up eating something else that evening!

It works itself into conversation every once in awhile!!

trillcat · Sep 21, 2008

Originally Posted by Enuja

There isn't just one size of "ground" meat. One can fit the grinder with different size metal plates with holes. I'm pretty sure one of the larger sizes is called "chili size" or something like that. Depending on the meat department in your local grocery store, you should be able to ask them to grind, for you, while you are in the store, any meat that's out in the case. That is, if they have anyone allowed to use the grinder on at the moment and if they have the metal plate with larger holes. (I worked in a fish department, once, right next to the meat department, and I saw someone do this for a customer.)

Yes indeed, I used to work in butcher shop. We called it "coarse grind" but its the same thing, big hamburger. Most folks who came in for chili meat also had pork ground with it. Some used stew meat, which is chuck, some veal (still not sure why someone would use veal for chili) No one to my recollection ever used fillet, I agree with the person who said that is just a waste of good steak!

mrblanche · Sep 21, 2008

I think we're going to find out if left over pot roast will work. I mentioned this thread to Dottie, and she said she has some she needs to use up.

dixie_darlin · Sep 21, 2008

I use ground beef in mine

But I make my chili different then anyone else

Spaghetti noodles
1 cans of tomato sauce
1 can of light red kidney beans
1 can of chili beans
1 cup of water
1 lb of ground beef
and
2 tablespoons of chili powder

then I put loads of mozzerella cheese on it

-_aj_- · Sep 21, 2008

when i make chilli i use beef mince, baked beans kidney beans sweetcorn onion tinned chopped tomatos turmeric chilli powder caynne (sp)pepper garlic chilli sauce ive never found a chilli that comes close to the one my mam makes same ingredients but me her and my dad all make it different

essayons89 · Sep 21, 2008

Originally Posted by Dixie_Darlin

then I put loads of mozzerella cheese on it

Lots of cheese is a must.

alleygirl · Sep 22, 2008

I use ground beef, canned diced tomato, onions, kidney beans, tomato sauce, green chilies, and seasoning.

Then serve it over corn chips, with cheese

I have some in the freezer, maybe I should thaw it out for tomorrow!

When You Make a Pot of Chili......

TCS Member

TCS Member

TCS Member

TCS Member

TCS Member

Darksome Duo!

TCS Member

TCS Member

TCS Member

TCS Member

Thread starter

TCS Member

TCS Member

TCS Member

TCS Member

TCS Member

TCS Member

TCS Member

TCS Member

TCS Member

TCS Member