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Old 02-01-2020, 07:41 PM
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habaneros, cilantro. Carrol Shelby kit.
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Old 02-02-2020, 04:53 PM
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Old 02-02-2020, 06:00 PM
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Quote:
Originally Posted by NCalHippie View Post
I did add smoked hot paprika to the last batch the other night and it came out good. Maybe I will add a bit of liquid smoke when I reheat it tonight.

I like the idea of trying meatless, but I don't know if I would call it chili.
Well, I'm not vegetarian, but I have eaten that way to try and lose weight. If you make the vegetables chunky enough, it isn't soup. The key is in how you cut them and how much you use. Make it really thick and chunky, and also use a good amount of hot peppers.
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Old 02-02-2020, 07:36 PM
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one of the guys in the warehouse where I worked was from Puerto Rico. He put cloves in his chile.
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Old 02-02-2020, 07:45 PM
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Ok, reality, damn this is an old thread. In deer camp, I put my bean pot in the corner of the fire. It is a cast iron pot the holds maybe 8 qts. We start with a couple pounds of hamberger, a pound of chorizo, onions, garlic and peppers. Over the hunt it gets more beans, various hot peppers, onions, garlic, and what ever else some one wants. I don't allow any salt. additional meat is usually ground beef, pork sausage or ? If I keep the sorano and habanero chilis to a minimum it gets better as the hunt goes on. The beans are pinto or small red bean. anyone who tries to add a kidney bean gets shot
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Old 02-24-2020, 05:52 PM
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Quote:
Originally Posted by KCChimneyman View Post
Dark Chocolate, people can't place the flavor but they can't get enough of it either. About 1-1.5oz. to a pot will do the trick.
I second this. If you don't have any on hand, cocoa powder will also do.


And sambal --- chili garlic sauce.
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Old 03-25-2020, 09:03 PM
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Quote:
Originally Posted by goat daddy View Post
one of the guys in the warehouse where I worked was from Puerto Rico. He put cloves in his chile.
OT, but interesting - my Mom's special spaghetti sauce has 2 secret ingredients. One is cloves. The other one I can't tell you and let you live

For chili, I use my homemade pepper dust recipe, and occasionally a dash of cocoa.

Last edited by Haleigh8; 03-25-2020 at 09:04 PM.. Reason: to answer original Q
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Old 03-26-2020, 12:37 AM
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I actually toss in a drained and rinsed can of yellow corn.
I don't think it adds much flavor but it does bulk it up a little more and give it color.
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Old 03-26-2020, 02:46 AM
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Water is my special additive.

Meat and dried chilies are all the only real ingredients in proper chili, but that water makes it all flow together nicely.
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Old 03-26-2020, 06:45 AM
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Tabasco chipotle. I have an obscene amount of bottles prepped. Can get enough of that stuff in my chili.
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Old 03-26-2020, 07:31 AM
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Quote:
Originally Posted by NCalHippie View Post
I did add smoked hot paprika to the last batch the other night and it came out good. Maybe I will add a bit of liquid smoke when I reheat it tonight.
Hickory or Mesquite?
.. . .. .
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Old 03-26-2020, 08:42 AM
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My recipe evolves all the time. Recently I have added fresh cilantro to it. Of course 1 can of beer, usually something dark. I use Better Than Bouillon now, added to 2 cups of boiling water for a double batch, 1.5 cups for a single batch.

One of my best I used chorizo hot sausage, my last batch I used hot sausage taken out of the casings. The store was shy on beans, so I used pinto beans this time. I have to try lentil beans next time.

A couple of batches ago, I made shrimp on the side and added it to served chili and it came out well. That one I cut up chicken thighs that was already cooked, with the skin.
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Old 03-26-2020, 12:07 PM
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Quote:
Originally Posted by jetgraphics View Post
Hickory or Mesquite?
.. . .. .
I usually have Hickory on hand, and it did give it a nice smokey flavor.

The last batch I made I was making rye bread at the same time and tasted the chili after I had munched on a few caraway seeds and thought it was a good fit, so I added some to the chili which turned out well. I wouldn't use too many though, just enough to make you wonder what that background flavor is.

I watched a cooking show over the weekend and the chef added pumpkin pie spice to the chili and red wine. I might have to give that a try.
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Old 03-26-2020, 01:49 PM
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Can of crushed pineapple or a tbl of brown sugar.

Godspeed
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Old 03-26-2020, 02:24 PM
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If you don't have dark chocolate substitute brown sugar, preferably dark brown sugar. I really like the idea of keeping a pot going and just adding more of whatever as needed. Never tried that. Might have to... next winter. It's 90 here today and that just kills my real desire for chili.
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Old 03-26-2020, 02:42 PM
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Ricci's hot Italian sausage (1/3) to 80% lean Ground Beef (2/3) ... V8 Juice instead of water.
Sometimes I will fine dice a Chuck Roast to fortify the beef portion. McCormick's Mesquite seasoning .
( never any cheap chile powder) ... & square chunks of 3 colors of Bell Peppers.
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Old 03-28-2020, 10:55 PM
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a liberal amount of paprika, either hot paprika or smokey paprika... makes all the difference, and I am out and forgot to get more lol.
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Old 03-29-2020, 02:01 PM
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Originally Posted by Aquilius View Post
a liberal amount of paprika, either hot paprika or smokey paprika... makes all the difference, and I am out and forgot to get more lol.
I have 5# of paprika and 5# of chili powder next to me on the table that needs put in the pantry, I don't want to run out. I also have smaller amounts of hot chili powder and smoked hot paprika.
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Old 03-29-2020, 04:01 PM
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Meat and Chili Peppers. I usually use cubed Chuck with Ancho, Pasilla and sometimes New Mexico chilies. 2.5 cups of water or more as needed.

I set out bowls of onions, jalapeños, cheese, smoked paprika, etc and people can add want they want at the table.
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Old 03-29-2020, 07:13 PM
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Worcestershire sauce. A little, just a little, gives it a back of the tongue taste.
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