The New And Improved Unofficial R65 Forum V2
General Category => Totally Off-Topic Discussions, Rants, Tire & Oil Threads, Etc. => Topic started by: Bob_Roller on October 05, 2009, 11:37:04 AM
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Bengt Phorqs (Mike), mentioned in one of his recent posts, about starting a chili thread, well here it is, give us you best, and god help our digestive system !!!
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Well I can't believe there haven't been any posts to this thread yet. Have we no hard core chili cooks out in R65 land? Surely Lucky Lou has sat down to more than one bowl of red at one of his cowboy campfires. OK, here's one of mine.
I start with about 2 pounds of meat. Lots of folks use ground hamburger because it's convenient. I prefer to use a venison sausage that I have made. I've used diced rump roast, pork butt, and even pork chops before. Chicken and turkey do not belong in chili, save those for your soups. I've heard that goat chili is good but haven't tried it. Basically, you need to use meat from an animal that has an expressive face.
Take a large onion, dice it, and throw it in a 4qt pot with about 1/4 cup of oil. Sweat the onions but don't sautee' them. Put the meat in the pot and brown it well with the onions. If you like your chili a little thicker then add some masa harina or flour at this time. Add about 4-6 tablespoos full of chili powder. Use the best that you can find. Altritter recommends chili from New Mexico and I couldn't agree more. Usually the chili harvest starts in September or so. Now's a good time to find a source on line. Try the Santa Fe School of Cooking's website. http://santafeschoolofcooking.com/On-line_Market/Chiles/index.html
Blend the chili powder in with the meat. I like to add about 1 tablespoon of minced garlic powder but if you have fresh garlic use a clove. If you like it spicy, then add about 1 TBSP of cayenne.
Now here's where the controversy begins. Some folks like canned tomatoes. That's optional to your taste. I've been known to add about 1 cup of bottled Ragu sauce on occasion. You do need to add between 1 and 2 cups of water to create your gravy. Let that simmer for about an hour on low heat.
Listen closely - DO NOT ADD BEANS! Once you add beans you have ceased making chili and have changed the recipe to soup. That doesn't mean it isn't good to eat, it's just not chili
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Ok ive been hesitating on this one i do a mean chilly at home but the best ones have always been on the "Trail". I dont cook for the camp our good freind "Skeet" does all the cooking good value too five pounds a day all in and he comes up with some cracking meals.
heres a picture of him with his Dutch ovens in action others of that camp from the link the second one is me in the saloon enjoying a well earned breakfast.
http://s296.photobucket.com/albums/mm167/joncopperhead/dunnington/?action=view¤t=230-1.jpg
given the choice i would put beans in mine though.
Lou
ps I once had steak and jalapenoes for breakfast you guessed it ...in Texas