HDRider":1ngvd34a said:
My go to is a simple Texas Red.
When I want something different, I like a pork or beef chili verde or a pork or beef chili Colorado
That, looks good!! Closer to what I would call a beef stew or maybe carne guisada, tho to many times I see carne guisada come out thin and with taters in it.
If I had to choose a mix :frowns: it would be Wick Fowlers, but double it by adding equal parts comino, chili powder, black pepper, salt, and cilantro and the masa for a thickener. You can add an equal amt of ground red pepper if you want, but that is where the real fire comes from so I usually do not. About 3lbs of coarse lean ground beef (or same amt of cubed beef, lean cubed pork, or cubed venison--or any ratio of them) . Brown the meat--right before it gets done, cut up 2-3 medium-large onions in big chunks--not slices and throw them in with the meat for the last few minutes of browning, along with 2-3 cut up peppers of your choice--remove the seeds and membranes for a less hot version. (I usually do all this in the same big pot I'm going to make the chili in) Shouldn't be much excess grease when you get done, but if there is, pour most of it off. . Add 4 cups of water. add all the seasoning from the mix pack plus the extra from your cabinet. Bring it to a slow boil, then down to a simmer for abut 1 1/2 hrs. Add either 4 fresh chunked tomatoes or 2 big cans of chunked tomatoes and let it come back to a good simmer for another 1/2 hr. Mix up the masa flour into a paste, and slowly add it to the mix--it will thicken the chili to the right consistency--I don't like watery chili. If you don't have masa flour, you can use corn starch--a tablespoon to a regular coffee cup of water for every quart of chili you have in the pot. Stir it in slowly, and let it come back to a simmer.
No sacrilegious beans in my chili--if gotta have em--they go in another pot--on the side like God intended.
from scratch:
3 lbs meat-coarse ground beef or cubed chuck is really what I usually use.
2-3 onions-chunked
4 fresh tomatoes chunked or 2 big cans chunked tomatoes (please don't use or add dang tomatoe juice to this)
1 full tablespoon of salt--might not be enough--you will have to taste it.
1 full tablespoon of black pepper.
Red Pepper--(cayenne--this is the real heat in a chili mix--I use about a teaspoon or 1/2 at the most since my wife doesn't like fire.
2-3-4 full tablespoons of good chili powder. (depends on the size of the pot you're using)
Comino--I use 1/2 as much comino as I do chili powder.
1 tablespoon of ground cilantro or chopped dried cilantro
1 clove of garlic or 1 tablespoon of garlic powder. (I don't much like garlic)
2-3 peppers seed or no seed (jalapeno, --whatever your palate wants or can stand), but I like dried ancho/Poblano and Anaheim finely chopped too--mixing them is a good thing, and if you have plenty, they can take the place of 1/2 the chili powder.
