It’s time to think about chili.

[Mark Schafer]

Last year I took a batch of  northern Ohio influenced venison chili on a salmon fishing trip only to have it called “hamburger soup” by a certain member of this board from Texas. I’m looking to expand my horizons from the tomato based version of my youth, does anyone has a regional formula they can share without giving away any family secrets.

[Matt Tucker]

Good chili starts with the meat.  I made a pot yesterday — cost about $90 all said and done.  Fed about 10 people.

2 1/2lbs of thick cut bacon (1″ pieces)
2lbs of Ground Pork
5lbs Ground Sirloin
1lb Pork Belly (cubed)
4 Habenero Peppers (de-seeded)
6 Jalapeno’s
2 Yellow Bell Peppers
3 Green Bell Peppers
Tomatoes (peeled / diced)
2 Large Cans of Beans
3lbs Yellow Onions
1 Tall Boy of Budweiser
Spices / Seasoning to Taste

I prefer to lose the ground meat and go with cubed flank steak and pork butt, but i was outvoted by my brother who bought the ingredients.  The pork belly is where it is at though.

–tucker

[gavin poppen]

I agree with Matt…Good Chili uses good meat and I prefer meat that is not ground…I usually use cubed sirloin…

Lots of different styles of chili out there..

Matt’s recipe sounds really good for a bean chili. Thanks Matt…

But my favorite style is a  Texas Red (no beans, ever)…There is a good recipe for a texas red style chili on any container of Gebhardt’s Chili Powder. Follow it, and add or subtract as needed. Its good and an absolute no brainer. As for secret ingredients…one of mine is Cocoa Powder…give it a go…Adds a little sweetness & some depth..

I dont usually toss pork in a Chile unless its a Chile Verde (green) but I may give it a go sometime.

Cheers

[Juan Ramirez]

I agree with Matt…Good Chili uses good meat and its not ground…I usually use cubed sirloin…

Lots of different styles of chili out there..

Matt’s recipe sounds really good for a bean chili….but my favorite style is a  Texas Red (no beans, ever)…There is a good recipe for a texas red style chili on any container of Gebhardt’s Chili Powder. Follow it, and add or subtract as needed. Its good and an absolute no brainer.

I dont usually toss pork in a Chile unless its a Chile Verde (green). Cheers.

Gavin,
So glad that you know the difference between chili and chile!

[Author]

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