In article , CincinnatiKid
Post by CincinnatiKid
I'm hosting a Dinner Party this Saturday and our theme is Chili. Anyone
have a kick ass recipe they'd like to share?? I'm looking for a hot Chili
for the guys. Thanks.
Get out your food processor and crock pot.
I usually cook to taste, but besides your tomato base (I usually use a
few 8oz tomato paste cans--the little ones--and two or three diced
tomatos), meat, optional beans---I've heard that true chili does not
have beans, but I like a Pinto/Black bean combo myself---and
chili-fixins (you can usually get those over the counter and they're
Fresh jalapeno peppers, habanero chilis, those little red chilis that I
can't remember what they're called but are available in the mexican
foods section of your local grocer, onions, cilantro and cayenne
pepper. If you're daring, throw a clove of garlic in as well.
I usually mix the tomato paste, water, chili-fixins, cilantro, peppers
and a wee-but of salt into the food processor and blend it until it the
peppers are minced. You can taste it periodically to see if you need
to add more peppers. While tasting, you won't have a full-bodied
flavor to work with, so it takes a bit of imagination to guess how it
will taste after it's been cooked. As a general rule, I usually use
3-4 full jalapenos per 8oz tomato paste. The more potent peppers you
have to be careful with, unless you're me, then the more the better.
Once you're satisfied, add your cayenne pepper and mix it in. The
cayenne pepper should add some heat to the chili spice mixture, but the
taste should reside just behind it in flavor...It should compliment the
chili mix, not overpower it. Generally, I use a spoonful of cayenne
for every 6 spoons of chili mix (or thereabouts).
Out of the food processor, the color should be a burnt brown color, not
red, with lots of little green specks (jalapenos) and white specks
(onion) mixed throughout. Your red peppers should blend into the
Then, I throw everything into a crock-pot and cook it overnight on low.
The next day, I turn off the heat, put some sugar in it (not a lot) and
pour in about an 8oz cup of tequila, stir it well and let it sit for
Then, about two hours before meal time, I crank the crock-pot up to
high and bring it to a bubbling boil and serve. It's a little harsh on
the first day, but it gets smoother the next day.
One of the keys, though, is you don't want it to be too soupy. I like
my chili to be somewhat firm, so throw in some masa flour if it's too
soupy. Use only a spoonful at a time because a little masa goes a long
If you don't have a food processor, you can mince your peppers with a
grater, but wear gloves! You will get burned from the juices (and make
sure those juices get put in the mixture, too). And, whatever you do,
DO NOT RUB YOUR EYES! (Been there, done that).
If you don't have a crock pot, you can bake it in an oven crock for the
same effect. I usually shoot for about 350 degrees for a good 2-3
hours or so. Again, it's a taste thing. Some people prefer it to be
cooked on the stove in a pot, but I prefer baking as it boils the water
Anyway, this is a start. Try it, be creative, and find out what works
for you. Always remember, you can't fuck up chili, so don't worry.
Of course you can fuck up chili. And the best way to start fucking it up
is by adding beans.