Nae Queen! Nae Laird! Nae Master!
I willna' be fooled again!
Since I grew up in the southwest, the basic ingredients for me have always been some species of beef (shredded steak, roast beef or hamburger) pinto beans, cayenne pepper, tomatoes (you can save a lot of bother by just using salsa and beans from cans).There are midwest variations using black pepper, chicken, and those ugly, dinky white beans, barbacue pork strains from down south, and I even heard somebody from Hawaii was experimenting with fish, pineapple and godknowswhat...Let your imagination SOAR!I personally favor the all-meat Texas red variety, when I can afford to make it.
My favorite recipe uses ground beef, diced tomatoes, kidney beans, tomato sauce, chili powder, and cocoa powder.I love the aroma when I lift the skillet lid to stir the chili!
Beef, coarse ground. Chili (powder is fine). Cumin. Salt Pepper Onion. Liquid (broth or beer). Maybe some corn meal for thickening.
Not a chilli recipe, but a dangerous relative.... http://www.firefoods.co.uk/infinity_chilli_sauce.htmMade in the UK, and probably classed as a hazardous substance for transportation purposes...Have just ordered some, will let y'all know if I live through it..!My standard chilli is as JohnMXLs recipe, but with a couple of large onions fried with 4-6 coarse chopped cloves of garlic.
Ground beef, kidney beans, onions, chili powder, canned tomatoes, tomato sauce. I like it thick not soupy and not so hot I can't taste the sauce...DH likes Cincinnati on spaghetti...we've been arguing over this for 40 years!
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