Kansas Crimson

Looking for something that takes less than a full day's work but a step above throwing in Williams seasoning and canned tomatoes.

Yes on beans, but whatever, just feel free to post your faves.

And, yes, this is the Midwest, cinnamon rolls will be served with.

TIA

I can't help.
The best i've placed is 3rd in our workplace chili cookoff where plum chili, cheese dip and miso soup have taken gold.

99, you're up.

Shove a chunk of pork and a bunch of chilis in a crock pot. Garlic, salt, some broth or beer or dr. Pepper or whatever to fill it to the top.

Low and slow for like 6 hours, til the pork falls apart tender with a fork.

Pull it, serve it in a bowl with fresh lime and maybe some sour cream or something.

Bone Apple Tea.

Now that I think, I’d go with broth for the liquid.

I did Dr. Pepper pork a while back but just pulled it and removed it from the liquid. Dunno how it would taste as like a bowl of chili.

But if i'm not in the mood for blending ancho chiles ( which has at best gotten me 3rd ) I'll just use Penderys blends.

https://penderys.com/chile-peppers/chil ... lends.html

Ground beef. Chuck roast. Apple chicken sausage.
I sear the roast and sausage pretty black.

One big can of dark red kidney beans. One small can of black beans.

Garlic. Jalapenos. White onions.
Cento canned diced tomatoes. Sometimes I'll throw in one small can of rot-el tomatoes.
Small amount of chicken broth. Small amount of cento tomato paste.

Lotta pepper. Garlic and onion powder. Some red pepper flakes. Salt.

And here's the sacrilege - medium amount of brown sugar and tiny amount of cinnamon.
More heavy on the spice ( from the chili powder, pepper, jalapenos ) but balanced with a touch of sweet.

I also offer shredded cheese, sliced chives or green onions, sour cream and tabasco on the side.
Your call for toppings.

#comeatme

pdub wrote: ↑Thu Oct 15, 2020 4:01 pm Your call for toppings.

#comeatme

1lb ground beef, browned and drained

1 can each of kidney, black and pinto beans, all drained

1 med red onion, diced

1 full clove garlic, minced

1 lg can diced green chili

1 lg can enchilada sauce (i use Old El Paso, medium heat)

you can sautés the onions and garlic ahead of time, but it doesn’t really matter

simple and tasty...and better on day 2

1 lbs ground beef
1 onion diced
1/2 green pepper diced
2-3 cloves garlic minced fine
1 can El Pato
2 cans bush's chili beans
1 can red kidney beans
2 pks Williams Chili
Woooshtershire
Chili powder
Cumin
Oregano
Better than bouillon beef

Brown and drain the burger
Add a little oil, onion GP and garlic
Add spices and Williams
Add El Pato (sub Rotel if that's too hot)
Add a scoop of better that bouillon (careful that's a lot of salt)
Thin with some chick broth
Simmer for an hour or so.

Soklous wrote: ↑Thu Oct 15, 2020 4:43 pm

pdub wrote: ↑Thu Oct 15, 2020 4:01 pm Your call for toppings.

#comeatme

when i was a wee lad and was playing little league, we would get the small snack bags of fritos cut in half with chili and cheese from the concession stand

one of my favorite memories from childhood

Is anyone else made a little uneasy by having the word “chili” in the same thread title as the word “dump?”

TraditionKU wrote: ↑Thu Oct 15, 2020 5:30 pm

Soklous wrote: ↑Thu Oct 15, 2020 4:43 pm

pdub wrote: ↑Thu Oct 15, 2020 4:01 pm Your call for toppings.

#comeatme

when i was a wee lad and was playing little league, we would get the small snack bags of fritos cut in half with chili and cheese from the concession stand

one of my favorite memories from childhood

Frito Pie. Thats a well managed concession operation.

No chili is complete without Mr. and Mrs. Tenorman and their son Scott's pubes.





Being serious, thanks for the recipes - those of you who provided them.
I would happily eat a good chili withOUT beans.
Put beans in it, you would have to pay me at least $1000 to eat 4 ounces.

One or two cans of Coca Cola, depending on the size of the pot.

Grandma wrote: ↑Thu Oct 15, 2020 8:53 pm No chili is complete without Mr. and Mrs. Tenorman and their son Scott's pubes.





Being serious, thanks for the recipes - those of you who provided them.
I would happily eat a good chili withOUT beans.
Put beans in it, you would have to pay me at least $1000 to eat 4 ounces.

crybaby.

tears of sadness taste delicious

These all look great and will likely do a hybrid of the several. Supposed to be in the low 40's on Sunday here and looking at the last Vikings game before they all get COVID from the Falcons.

Some of my favorite sacrilege add-ins are mushrooms and corn. That's still a good ways away from miso, I believe.

I can't hate on the corn.

Corn and chiles are brothers.

ousdahl wrote: ↑Thu Oct 15, 2020 6:07 pm Is anyone else made a little uneasy by having the word “chili” in the same thread title as the word “dump?”

Feel free to start the Chili Dump Thread on Monday morning.

I like Charmin Ultra Soft, at least one extra flush as a courtesy to the old plumbing, and light the Spruce Forest scented candle for aroma as well as ambience.