Chilly weather? Chili weather, yeah baby!

Sylvrfalcn

Sylvrfalcn

Joined
Jun 4, 2002
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Made a big old pot full for the Halloween party, had to call 911 'cause the stuff was so good folks' tongues were slapping their heads off.:eek: :D ;)

Sarge
 
Hehehehe, goot un Sarge!:thumbup: :cool:

We made a big ol' pot of vegetable beef soup a while back.:thumbup: :D
It was still good even though I couldn't use any salt, just wasn't luscious like it would've been with salt.
And as always even better the second day!!!!:cool: :D
 
Why, I once made a pot so hot that my Brothers didn't have to lite their farts...they came out already lit up little fireballs. Durn near burnt down the barn we did...

My chili:

Choritzo
Sage sausage
deer meat or ground beef if my aim was off

5-7 kinds of peppers and lots of 'em, but the trick is that the sweet green ones are left in small chunks while the rest (progressively hotter starting with jalapeno) are puree'd in a blender and the slurry is dumped into the pot.

can(s) of jalepenos and diced maters...you know the ones...

couple of onions diced up (use a Bilton, same size pieces but adds something)

pre-spiced chili beans...the hot and medium ones

2 cans of beer (one goes in the pot)

lots of spices including but not limited to garlic, cumin (both ground and seed), red;black and white ground pepper, chili powder and at least two different kinds of pepper sauce.

This is the kind that is a bit sweet in the mouth and then warms you from your belly...
 
I did some beef vegetable soup about two weeks ago. I had some soup bones and oxtails that I wanted to use up. Soup sounded good.

I will never make soup without soup bones and oxtails again, BTW. They may not be healthy but they make for a damned good pot of soup.

Oxtails, soup bones, kale, carrots, onions, garlic, tomatoes, celery, pasta and a few pounds of chuck roast - it's hard to go wrong with this. Feel free to substitute potatoes for the pasta but at the time I was sick of potatoes.
 
Dave Rishar said:
Oxtails, soup bones, kale, carrots, onions, garlic, tomatoes, celery, pasta and a few pounds of chuck roast - it's hard to go wrong with this. Feel free to substitute potatoes for the pasta but at the time I was sick of potatoes.
Click to expand...

Yup, and corn, peas, green beans, lotsa cabbage, a couple of turnips, same with rutabagas, and anything else you like in the veggie family.:thumbup: :D :cool:
One of these days I'm gonna throw some jicama in the pot as well, haven't found a veggie that didn't fit with each other yet.;)
 
I agreed on the rest, but had to look up the jicama. Must be a west coast thing, but it sounds good.
 
Being from Louisianna, as soon as it turned cold I made up a big pot of Gumbo and as always it was gone before I really got it out of my system. My wife likes to tell people when I make it:rolleyes: . I'll have to make another pot next time theres a cold snap. Right now its highs in the 70's in Atlanta. Plus my father in law ( a south florida boy) is in town and won't leave until the cold chases him out. So come on cold front!!!:D

Andy
 
I make chili all year long . I do tend to make it a lot more in the fall/winter .
Usually I use my own spice mix . Once in a while I will use "Mold El Passo" (pun intended)
I am still experimenting for that perfect mix of hot and flavourful that really wakes you up without being so hot as to overpower the other flavours . I experiment with the different peppers though I haven,t found one to equal the Jalapeno for flavour . I know there are much hotter peppers . I just haven,t found one that is as flavourful .There is one pepper that always tastes moldy to me and another one that is way too fruity . Right now I am experimenting with a pureed(ground fine) Jalapeno marinade . Its pretty tasty . I am still looking for that perfect blend .
I experiment with different meats .Well ground Deer meat is good .Buffalo and beef are a close second and third .
I use a slow cooker mostly so I can let it simmer all day while I can go about the business of the day . If I am using a fatty meat I will brown it first ,if not it all goes into the cooker allowing intervals for spices to marry to the chili instead of each other . I try to keep the flavours seperate from each other . I know I can lose a bit of flavour that way . I have it so I can still taste the meat through the spice blend .
 
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