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Chili

KingTM

KingTM

All Big 10
5 Year Member
I've been tinkering with a chili recipe and made what I think was my best effort so far, last weekend. I fire roasted a variety of chilis and blended them for the base and went from there. I thought it was already really good when it occurred to me that I had several pounds of pulled pork in the freezer so I grabbed a pound of that and threw it in there. I can't describe just how good it was but man, that smoky layer of flavor took it over the top. On the side, I found an old-school recipe for cast iron skillet corn bread. Good stuff.
 

I recently won a chili contest at my church by fire roasting garlic, fresh garden tomatoes and 4 kinds of peppers (also from my garden) and blending them together for a base.

Then I used 4 different meats and my secret blend of spices. Works every time.
 
Big Burruss said:
I recently won a chili contest at my church by fire roasting garlic, fresh garden tomatoes and 4 kinds of peppers (also from my garden) and blending them together for a base.

Then I used 4 different meats and my secret blend of spices. Works every time.
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Excellent. That fire roasting adds another layer. Do you people your chilis after you roast them?
 



My mother made a really unique chili. She just passed recently. I hope I can find the recipe in her ridiculous amount of unorganized recipe books.
 
KingTM said:
I've been tinkering with a chili recipe and made what I think was my best effort so far, last weekend. I fire roasted a variety of chilis and blended them for the base and went from there. I thought it was already really good when it occurred to me that I had several pounds of pulled pork in the freezer so I grabbed a pound of that and threw it in there. I can't describe just how good it was but man, that smoky layer of flavor took it over the top. On the side, I found an old-school recipe for cast iron skillet corn bread. Good stuff.
Click to expand...
I may never know, but the way you talk about cooking, it sounds like you are a really good cook. There is nothing like a really good, spicy chilli on a cold evening. I can honestly say, I've never had chilli with pulled pork, and now, all I can say is, I want to try that.
 




HUSKER HOT SAUCE said:
I may never know, but the way you talk about cooking, it sounds like you are a really good cook. There is nothing like a really good, spicy chilli on a cold evening. I can honestly say, I've never had chilli with pulled pork, and now, all I can say is, I want to try that.
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Nah man, I'm a hack. I just like to eat.
 
KingTM said:
Nah man, I'm a hack. I just like to eat.
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HA! Me too. Hey, if you are interested, me and my son experimented a little bit last week, and came up with Kobe beef burgers. I'll post the ingredients we used. A local grocer actually has some really good Kobe beef(we were going to use Bison, until we saw the Kobe) and the results were excellent.
 



Red Dead Redemption said:
For real?
I already got all the ingredients for that if true.
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For real, we had a chili contest at work and one of the guys brought it in and it was pretty good... think about it, a lot of people put chocolate into tomato sauce based foods like chili and pasta sauce to give it a hint of a Mole' flavor and if you use sweet chocolate a sweet/hot flavor. There are lots of tequila chili recipes and many more rattlesnake chili recipes, why not combine them?

He took a base tequila chili recipe, put in chocolate and used rattlesnake for the meat, I have to say it was good.

http://allrecipes.com/recipe/140099/tequila-chili/
 

HUSKER HOT SAUCE said:
HA! Me too. Hey, if you are interested, me and my son experimented a little bit last week, and came up with Kobe beef burgers. I'll post the ingredients we used. A local grocer actually has some really good Kobe beef(we were going to use Bison, until we saw the Kobe) and the results were excellent.
Click to expand...

I guarantee you they were. :Drool:If you don't mind my asking, what'd you pay for a pound of that stuff?
 
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