G'Day all you mad crazy chilli lovers.

You know who you are....those of youse who have either no layers of skin left in your mouth or your oral cavity skin has turned to leather....your entire intestinal tract is devoid of nerves and pretty well everything else that the chilli could incinerate......and your alimentary orifice is turned to stone as a result of chilli consumption/expulsion....or should that be explosion !


Anyway, as our young mate George20042007 suggested, maybe we could use a thread on Chilli Recipes. Now the chilli consumption of Texans, and also some other Southern US States, is legendary so here's a chance for you guys to introduce us to your favourite chilli recipe.

I know that there are any number of recipes out there that will help to warm the cockles of our souls on a cold day sitting in a blind waiting for that trophy of trophies to come into our sights. Maybe something to warm us up in preparation for bed whilst sitting around the campfire on a cold night. Or just something that is great to eat and fills the empty pit in our insides.

It doesn't matter that it will produce flames from all the cranial cavities, or produce furniture shattering, wallpaper peeling, paint blistering farts , or is so mild as to be actually pleasant to eat....just so long as it is a good recipe.

Be aware that others will no doubt want to try to reproduce your recipe so I ask that we be sensible about it and only provide recipes that are, as we say in Australia, fair dinkum, that is to say genuine and honest. Also please provide a "HEAT" and "BURN" Level so that we know what we are going to do to ourselves when we try to reproduce your recipe. You can use words...ie, Extremely Hot, Hot, Mild etc or use a symbol ie, HOT +++++ etc.

Over to you guys.

Cheers, Vince

Here is a link to let you know how hot individual chillies are.

Chillies

Cheers, Vince

Good try Vince but you will find that we don't share chili recipies. They are a secret (Top Secret) and were-a-keepin' them that-a-way! If you want good chili just hop-a-jet and meet me at the house. You can watch me make it but can't take notes, record, or video the process.

Tip #1: Use only Texas Beef!
Tip #2: Never use beans in Texas Chili! (The peppers are bad enough! Odifferously pleasing)
Tip #3: It will taste better tomorrow. Never eat chili on the first day!

I dont got my own recipt I just copy one from a cookbook and modify it to suit.

I am however going to take your mothers Ring Of Fire and make it as the base of the chili next time I make it

Dimitri

popgun wrote:

8-O Good try Vince but you will find that we don't share chili recipies. They are a secret (Top Secret) and were-a-keepin' them that-a-way! If you want good chili just hop-a-jet and meet me at the house. You can watch me make it but can't take notes, record, or video the process.

G'Day popgun. Fair call mate, but ya can't blame a guy for tryin', can ya.

Thanks for the invite mate. If ever I find my way to the US I will avail myself of your very generous offer.....and the many other offers to visit new-found mates over there.

OK, I will rephrase the request. How about sharing your NEXT -to-favourite recipe?

Seriously though, we all know that there are recipes out there some are ARE willing to share, and like all good Chefs (my daughter and son-in-law are Chefs) we have our secret recipes, but many more that can be shared.

Personally I don't make chilli. Yea, I know, I don't know what I am missing out on, but if I did I would be divorced...my missus bellyaches about me eating the odd curry. I have two magnificent chilli bushes in my garden and the neighbours get the benefit of their fruit.

So back over to you guys.

Cheers, Vince

Dimitri wrote:

I dont got my own recipt I just copy one from a cookbook and modify it to suit. I am however going to take your mothers Ring Of Fire and make it as the base of the chili next time I make it Dimitri

Don't know how it will go as a base Dimitri. It is really intended as a spread like pickles or chutney. Goes great on a snadwich or similar.

Cheers, Vince

Oh I see Vince. Well I was thinking to make a big batch of it, use it both as a spread/topping and the rest as the chili base

Worst comes to worst I got really hot meat and bean mixture

Dimitri

2-3 pound venison roast .
two smoked habanero peppers ( hot hot hot )
2 tbsp black pepper
2 cans of crushed tomato
2 chopped large onions
2 cloves garlic
4 tbsp Chili powder
2 good shakes of worchestershire sauce

Trim the roast of all fat and silver meat.

Place roast in a large pot and heat to simmer, cover and simmer for 3-4 hours. Until it will fall apart with a fork. Remove and allow to cool. Reserve some of the broth from the roast water.

Add 2 table spoons of oil to a large pot. Brown 1 1/2 of the chopped onions and the garlic cloves. Add the tomatoes and chili powder. Bring to a boil. Reduce heat and maintain a simmer. Cut the Habanero peppers in half. remove the seeds. Add the 4 pepper halfs to the pot ( to prevent eating them you want to be able to recognize them later). It will get hot ( spicy ) in a few minutes and continue as the pepper oils are added to the tomato sauce. Allow the sauce to cook down then add some of the broth you saved from the meat pot. Check your seasoning. If it is to spicy add some honey or brown suger. Othewise salt and pepper to taste.

Using a large knife, chop the meat in to large pieces. Then shred the meat. ( pulled pork style). Once it is all shredded add the meat to the pot which is now simmering. Continue simmering until the desired thickness is achieved.

Add the chopped meat to the chili and mix it well. You may increase the heat, and when it begins to simmer again add the remaining onion.

Serve with rice. Notice I didn't add beans. If you so desire add them at the end They will get hot with the meat, but not get mushy.

This will be a very satisfying and filling meal. A good hunting camp meal.


longwalker

Thanks longwalker, I'm drooling just reading it....it sounds delicious. And you are right about it being a good hunting camp meal. You can just sit it on the edge of the fire and let it simmer all day. YUM.

Cheers, Vince

My recipe will stay MINE! Won 1st prize with it at the local fair a few years ago.

Crackshot wrote:

My recipe will stay MINE! Won 1st prize with it at the local fair a few years ago.

The only reason why someone wouldn't give up the recipe is because it's been pilfered

I'll bet it's the same as mine with the exception of one ingredient, I add 2 ounces of H110...
Keep it coming...

Take that Crackshot...Looking forward to your next shot....L O L

Ok, Vince here you go….
I’ve not made this concoction myself… yet. While visiting a friend in Arizona, I sampled this “chili” recipe… good stuff!

Disclamer:
Be forewarned... a little on the warmish side. In fact, I would NOT recommended it’s consumption by those faint of heart, pregnant women or young children.


Texas Lava Chili
4 lb Sirloin boneless roast
2 lb Venison boneless
2 c Lone Star beer
1/2 c Coca-Cola (not diet)
4 Med. onions chopped coarse
5 Garlic cloves minced
2 c Tomato sauce
1 c Sour mash whiskey
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped
6 Ancho peppers dried & chopped
6 Green Jalapenos peppers, seeded & diced
2 ts Salt
2 tb Tabasco sauce
1 1/2 c Tomato paste
1 tb Cayenne flakes
1 ts All Spice
4 tb Cumin fresh ground
2 tb Cilantro fresh chopped
2 tb Peanut oil
Cut meat into 1/4" cubes. Put peanut oil into a large, cast iron pot, heat on Med. High, add onions, garlic, meat cubes, and 1 T of cumin. Cook until meat is browned. Add tomato sauce, beer, whiskey, Coca-Cola, peppers, spices , and cook on Low Heat for 45 minutes, covered, stirring often. Uncover and cook for 20 minutes more. Stir in the remaining cumin and serve. Origin: Don Houston's chili pot, circa 1993

Now that one sounds tasty!! Some unique ingredients. Might have to fire that one up one of these days.
YB