She adds it to the batter it's like dinner and desert at the same time.
How do you eat your chili?
- Thread starter Scott Engelhardt
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my two favorites
We keep a bottle of Cholula around always. My FIL turned me onto it years ago. Topatio is good stuff too 
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I'd be ordering the real thing through Amazon if I were buying anything.... All the name brand NJ packers are on there.
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ARMY CHILI tm 10-412 (100 portions)
This was the army recipe in use when the book was printed in 1992.
8 lbs. dried kidney or pinto beans
3 gals. boiling water
4 oz. salt
24 lb.s boneless beef, ground
1 oz. garlic, chopped
2 lbs. onion, chopped or
4 ozs. dehydrated onion
2 Tbs. mono-sodium glutamate (optional)
2 oz. cumin (optional)
8 ozs. chili powder
2 ozs. paprika
2 Tbs. cayenne
5 ozs. salt
3 quarts. canned tomatoes, crushed
3 1/2 cups canned tomato paste
1 gal. hot water
1 cup sifted wheat flower for tightener (optional)
2 cups water or bean liquid (optional)
Wash beans and add to the boiling water. Return to a boil, remove from heat, cover, and let soak one hour or longer. Add salt and cook about one and one-half hours or until tender. Add water as needed to keep beans just covered. Do not drain liquid from beans.
Saute beef until it loses pink color, stirring to break meat in small pieces. Drain or skim off excess fat during cooking period. Add garlic, onion, monosodium glutamate, cumin, chili powder, paprika, cayenne, and the five ounces of salt. Mix thoroughly and bring to a simmer.
Add the canned tomatoes, tomato paste, and the gallon of hot water. Stir and bring to a simmer. Cook one hour. Do Not boil. Add the cooked beans and liquid. Simmer for thrity minutes. To thicken chili, mix flour and water or bean liquid, and add to chili while stirring. Cook about five minutes.
Cooks Note: "Twenty-seven and a half pounds of canned kidney or pinto beans may be used instead of the dried beans. A 36-ounce can of tomato juice concentrate may be used in place of the three and a half cups of tomato paste.:
This was the army recipe in use when the book was printed in 1992.
8 lbs. dried kidney or pinto beans
3 gals. boiling water
4 oz. salt
24 lb.s boneless beef, ground
1 oz. garlic, chopped
2 lbs. onion, chopped or
4 ozs. dehydrated onion
2 Tbs. mono-sodium glutamate (optional)
2 oz. cumin (optional)
8 ozs. chili powder
2 ozs. paprika
2 Tbs. cayenne
5 ozs. salt
3 quarts. canned tomatoes, crushed
3 1/2 cups canned tomato paste
1 gal. hot water
1 cup sifted wheat flower for tightener (optional)
2 cups water or bean liquid (optional)
Wash beans and add to the boiling water. Return to a boil, remove from heat, cover, and let soak one hour or longer. Add salt and cook about one and one-half hours or until tender. Add water as needed to keep beans just covered. Do not drain liquid from beans.
Saute beef until it loses pink color, stirring to break meat in small pieces. Drain or skim off excess fat during cooking period. Add garlic, onion, monosodium glutamate, cumin, chili powder, paprika, cayenne, and the five ounces of salt. Mix thoroughly and bring to a simmer.
Add the canned tomatoes, tomato paste, and the gallon of hot water. Stir and bring to a simmer. Cook one hour. Do Not boil. Add the cooked beans and liquid. Simmer for thrity minutes. To thicken chili, mix flour and water or bean liquid, and add to chili while stirring. Cook about five minutes.
Cooks Note: "Twenty-seven and a half pounds of canned kidney or pinto beans may be used instead of the dried beans. A 36-ounce can of tomato juice concentrate may be used in place of the three and a half cups of tomato paste.:
To feed 100 hungry soldiers!
100 soldiers or me and 10 of my hunting friends 
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One of the famous chili cooks was, of course, Carroll Shelby who was one of the founders of the annual Chili Cook Off competition held at Terlingua, Texas.
These days, you can buy his chili mix just about anywhere, even on Amazon.
But this is what he was cooking up in the 1960s for his chili parties at Terlingua. Good for about forty people
Carroll Shelby's Chili
20 lbs. coarsely round round or chuck beef
12 large onions, finely chopped
6 green bell peppers, chopped
6 red bell peppers, chopped
rendered suet or oil
5 15-oz. cans tomato sauce
1 gal. water
10 Tbs. chili powder
2 1/2 tsp. cayenne
5 tsp. black pepper
5 tsp. oregano
10 tsp. ground cumin
20 cloves garlic, finely chopped
salt to taste
drained canned kidney beans, (optional), as desired
Brown meat, onion, and bell peppers in suet or oil. Transfer to a large pot and add tomato sauce and water. Mix well.
Stir in remaining ingredient, except beans. Let cook for one to two hours, stirring occasionally. If beans are desired, add for the last half hour of cooking time, or heat separately and serve as a side dish.
These days, you can buy his chili mix just about anywhere, even on Amazon.
But this is what he was cooking up in the 1960s for his chili parties at Terlingua. Good for about forty people
Carroll Shelby's Chili
20 lbs. coarsely round round or chuck beef
12 large onions, finely chopped
6 green bell peppers, chopped
6 red bell peppers, chopped
rendered suet or oil
5 15-oz. cans tomato sauce
1 gal. water
10 Tbs. chili powder
2 1/2 tsp. cayenne
5 tsp. black pepper
5 tsp. oregano
10 tsp. ground cumin
20 cloves garlic, finely chopped
salt to taste
drained canned kidney beans, (optional), as desired
Brown meat, onion, and bell peppers in suet or oil. Transfer to a large pot and add tomato sauce and water. Mix well.
Stir in remaining ingredient, except beans. Let cook for one to two hours, stirring occasionally. If beans are desired, add for the last half hour of cooking time, or heat separately and serve as a side dish.
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And here's an interesting link for an article concerning the origins of Shelby's Chili Cook-off competitions: Terlingua Chili Cookoff History
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After hearing me talk about this thread, my wanted me to make chili so we cooked up a batch yesterday. We like ours with beans even though we know real chili doesn't have them.
Ingredients ready to go
Ready to eat...
Finished with some cheese, diced onion and oyster crackers with jalapeño cornbread on the side. Man, it was good.
Put enough in the fridge for another meal plus extra for chili dogs. Put the other half in the freezer for later.
Ingredients ready to go
Ready to eat...
Finished with some cheese, diced onion and oyster crackers with jalapeño cornbread on the side. Man, it was good.
Put enough in the fridge for another meal plus extra for chili dogs. Put the other half in the freezer for later.
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Kevin Foley, winner of many Chili cookoff awards including a WCCC Grand Master Red Chili Cook Award and being the 2022 Traditional Red Chili World Champion. Here's his recipe:
½ tsp salt
½ tsp. black pepper 2 TBS. Vegetable Oil
1 14 1/2 oz can Beef broth 8 oz. spring water
1 small can tomato sauce
1/3 can Bush’s black beans (drained) 1/3 can Bush’s pinto beans (drained) 1/3 can Bush’s kidney beans (drained)
El Yucateco Chiltepin Habanero hot sauce Spice Mix
Spice Mix #1
2 TBS New Mexico chili powders like Mild Bill’s Gunpowder Foods Dixon or Hatch 1 TBS granulated onion
1TBS granulated garlic 1/4 tsp. cayenne powder
Spice Mix #2
4 TBS Texas-style chili powder like Gephardt’s or Pendery’s Fort Worth Light 1 TBS ground cumin
¼ tsp jalapeno powder
Ingredients
2 lbs. cubed Tri Tip beef½ tsp salt
½ tsp. black pepper 2 TBS. Vegetable Oil
1 14 1/2 oz can Beef broth 8 oz. spring water
1 small can tomato sauce
1/3 can Bush’s black beans (drained) 1/3 can Bush’s pinto beans (drained) 1/3 can Bush’s kidney beans (drained)
El Yucateco Chiltepin Habanero hot sauce Spice Mix
Spice Mix #1
2 TBS New Mexico chili powders like Mild Bill’s Gunpowder Foods Dixon or Hatch 1 TBS granulated onion
1TBS granulated garlic 1/4 tsp. cayenne powder
Spice Mix #2
4 TBS Texas-style chili powder like Gephardt’s or Pendery’s Fort Worth Light 1 TBS ground cumin
¼ tsp jalapeno powder
Instructions
Brown cubed beef in salt, pepper, and vegetable oil and drain. Combine 1 can beef broth, 1 can tomato sauce, 8 oz water, and drained beef. Heat gently. Add Spice mix #1 and simmer for 1 ½ hour. Sort through the drained beans and discard broken beans (except Pinto beans). Mash up a few of the broken pinto beans and add them to the chili gravy. Fold in the remaining Bush’s beans. Add Spice Mix #2 and simmer for 30 minutes. Add a drop of El Yucateco Chiltepin Habanero hot sauce and salt to taste.
Cojohnso1
Well-Known Member
6-7 quarts 3 alarm chili.
Browned 1 1/2 lbs of ground beef. (High fat. 70%) 1 lb ground pork.
2-2 1/2 lbs grilled Steak bits. (Cut to larger chucks. Cooked rare) 1 lb grilled pork chop. (Cut to small/medium chunk. Cooked medium)
1 large can whole tomatoes. (Cut tomatoes in half.)
2 cans medium cut tomatoes.
2 cans petite cut tomatoes.
Add the water that was in tomato cans.
One medium yellow onion. Cut small/medium dice.
One large Anaheim pepper.
2 medium jalapeño peppers
2 medium Habanaro peppers
2 Thai chili peppers
2 Red peppers.
Pepper's fine cut. Seeds removed.
1 can chili bean
1 can pinto bean
3 packs Carroll Shelby chili power.
1 tbl spoon cayenne powder
1 tsp black pepper.
Bring 8 quart crock pot to simmer. Continue simmer for one hour. Add one cut multi color kernel corn from one large cob at end of simmer. (Do not add too much corn.)
If 4 alarm is desired. Add seeds from the cut peppers.
5 alarm is typically from hybrid peppers that are often called Ghost. IMO the chili is ruined. So hot it begins to dissolve meats and ingredients to almost a chili soup.
The idea of my recipe is to have inconsistent cuts of both meats and veg/peppers. So each bite differs.
How to eat your Chilli? That's personal.
Browned 1 1/2 lbs of ground beef. (High fat. 70%) 1 lb ground pork.
2-2 1/2 lbs grilled Steak bits. (Cut to larger chucks. Cooked rare) 1 lb grilled pork chop. (Cut to small/medium chunk. Cooked medium)
1 large can whole tomatoes. (Cut tomatoes in half.)
2 cans medium cut tomatoes.
2 cans petite cut tomatoes.
Add the water that was in tomato cans.
One medium yellow onion. Cut small/medium dice.
One large Anaheim pepper.
2 medium jalapeño peppers
2 medium Habanaro peppers
2 Thai chili peppers
2 Red peppers.
Pepper's fine cut. Seeds removed.
1 can chili bean
1 can pinto bean
3 packs Carroll Shelby chili power.
1 tbl spoon cayenne powder
1 tsp black pepper.
Bring 8 quart crock pot to simmer. Continue simmer for one hour. Add one cut multi color kernel corn from one large cob at end of simmer. (Do not add too much corn.)
If 4 alarm is desired. Add seeds from the cut peppers.
5 alarm is typically from hybrid peppers that are often called Ghost. IMO the chili is ruined. So hot it begins to dissolve meats and ingredients to almost a chili soup.
The idea of my recipe is to have inconsistent cuts of both meats and veg/peppers. So each bite differs.
How to eat your Chilli? That's personal.
Last edited:
old guys rule
Well-Known Member
I said yes
old guys rule
Well-Known Member
Chili beans, bush beans, graded cheddar cheese, sour cream or ranch dressing, Mexican chips with cornbread and butter, if I make it hot a side of milk. Also hamburger and garlic.
fourgearsavoy
Well-Known Member
My chili always has beans and when the wife gets a little heavy handed with the habanero sauce I need a glass of ice cold milk on the side. I like to put big spoon full of chili on a saltine cracker and eat the whole bite.
Gus
Gus
coronet68mx
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Never eat it but... is a tex mex dish so, i eat it with TORTILLAS, remember am Mexican
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Distinct difference betweenNever eat it but... is a tex mex dish so, i eat it with TORTILLAS, remember am Mexican
Tex-Mex and New Mexico
style red or green chili.
Most I know can't handle
the heat offered in New
Mexico, though there are
variances between a red
or green chili pepper
locally. I've lived in both
locals and found myself
craving New Mexicos'
style of Mexican food.
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You mean like Skyline?
eeewwwe.....had a hard
time adjusting to Ohios'
cuasine.
Cooked up a batch of New
Mexico red chili style
enchiladas (low on the heat).
They were gone in 60
seconds....but was a totally
different definition as to
what "chili" is.
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