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03-03-2008, 11:26 AM
|  | <-- That guy looks like me, but old. | | Join Date: Aug 2002 Location: Arlington TX | | | I just won a chili cookoff !
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I never win contests. I just don't. But last year my church sponsored a chili cook off and I thought the winners chili was just okay. So yesterday morning I find out that the next one was yesterday evening. I went to the store, bought some ingredients, and made a batch of chili.
I won.
My 'Hardcore Carnivore Chili' was the first place winner. I'm feeling way more smug than the actual achievement warrants. I'll probably be better in a couple of hours, but right now I'm making Peter McFerrin faces all over the house. 
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03-03-2008, 11:27 AM
|  | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | That's awesome. Recipe?  |
03-03-2008, 11:28 AM
| | Registered User | | Join Date: Jan 2007 Location: Port Saint Lucie, FL | | | No photo, no Major Award.
__________________ Acts 16:29-31 SX Club - MEMBER In Good Standing. Mediocre Bassist Club - Member #20 Quote:
Originally Posted by jady  Dude, this is off topic, no one in here actually plays bass | |
03-03-2008, 11:33 AM
|  | Registered User
Owner/Retailer: Jive Sound | | Join Date: Jan 2003 Location: Alexandria,VA | | | What I want to know are the after effects of the Chili.
Does it provide propulsion as well as odor?
How would you describe the thickness, staying power, and spread of the "after effects"?
Does the overall, quality of the "after effects" differ from other Chilis in terms of bouqet and ambience? |
03-03-2008, 11:40 AM
| | Registered User | | Join Date: Apr 2006 Location: Lakeland, FL | | Quote:
Originally Posted by jive1 What I want to know are the after effects of the Chili.
Does it provide propulsion as well as odor?
How would you describe the thickness, staying power, and spread of the "after effects"?
Does the overall, quality of the "after effects" differ from other Chilis in terms of bouqet and ambience? | Dammit Jive! It was a Chili Cookoff, not WMD testing  Good odor combined with a long hang time is what I strive for.
Congrats on the win. I never follow a recipe, I just use whatever meat I decide to go with and season to taste. I like to use Curry Powder as well as Chili Powder for a slightly different but GOOOO flavor  |
03-03-2008, 11:47 AM
| | Registered User | | Join Date: Aug 2006 Location: Kansas City, MO | | Quote:
Originally Posted by jive1 What I want to know are the after effects of the Chili.
Does it provide propulsion as well as odor?
How would you describe the thickness, staying power, and spread of the "after effects"?
Does the overall, quality of the "after effects" differ from other Chilis in terms of bouqet and ambience? | Uh, can you guys handle that discussion via PM? I'm trying to eat my lunch here. 
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03-03-2008, 11:53 AM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | What about shart potential? Don't forget shart potential. The power of a shart is often under estimated with messy consequences. |
03-03-2008, 12:02 PM
| | <-- That guy looks like me, but old. | | Join Date: Aug 2002 Location: Arlington TX | | Hardcore Carnivore Chili
2 lb Tenderized Stew Beef
2 lb Ground Beef
1 lb Ground Turkey
1 lb Chorizo
2 1/2 cups Tomato sauce
2 Onion; chopped
Garlic to taste - chopped
2 ts Salt
2 ts Cayenne pepper
2 ts Tabasco Sauce
2 tb Oregano; dried, crushed
2 tb Cumin; ground
10 Red peppers; 2" long (opt)
8 tb Chili powder
2 tb Paprika
5 tb Masa Harina Flour
2 cans (15 oz) Black Beans, drained
2 cans (15 oz) Cark Red Kidney Beans, drained
1 can (32 oz) Diced Tomatoes
OR
You can do the easier version and just get two packets of Wick Fowler's 2 Alarm Chili mix, plus the meats and canned things on my list.
Start by cooking all the meats until they are pretty thoroughly browned. Drain the living hell out of the meat, because chorizo tastes great but adds a LOT of grease. Add the tomato sauce, 4 cups of water and all the spices, BUT NOT THE MASA HARINA, cover and cook for a half hour.Make a paste with the Masa Harina in warm water to thicken the chili. Add the paste, the beans and the tomatoes. Cover again. Lower heat to simmer and let it cook for at least another hour. Basically the longer it cooks, the better it will taste.
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If my posts can possibly be taken as bitterly cynical, horribly sarcastic, deeply contemptuous of my fellow human, and maybe somewhat humorous, then that's your safest bet.
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03-03-2008, 12:05 PM
|  | Supporting Member | | Join Date: Jan 2002 Location: 3rd stone from the sun | | | Mmmm...chorizo! Great idea, that's going in my next batch.
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03-03-2008, 12:07 PM
| | Trilla | | Join Date: Nov 2007 Location: Orange Park, FL | | | Congrats. I am curious how many servings that recipe make though. It's 6 lbs of meat total...
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03-03-2008, 12:09 PM
| | Registered User | | Join Date: Apr 2002 Location: West Side SA | | Quote:
Originally Posted by Bard2dbone
1 lb Chorizo
2 tb Cumin; ground
| this is how i know you're the real deal.. good job!  |
03-03-2008, 12:09 PM
|  | that video LIES | | Join Date: Aug 2004 Location: Northern California | | If you're after my approval, I'm going to need a decent-sized portion or two for proper asessment of the aforementioned qualities.
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03-03-2008, 12:11 PM
|  | Registered User | | Join Date: Feb 2004 Location: Chicago/Boston | | | That sounds delicious.
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03-03-2008, 12:12 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | Quote:
Originally Posted by NJL this is how i know you're the real deal.. good job! | +1. That's why you won too. Thanks for the recipe. Gonna try it.  |
03-03-2008, 12:35 PM
| | Registered User | | Join Date: Apr 2006 Location: Lakeland, FL | | Chorizo is magic. I put 2 or 3 sausages in my boiled peanuts. It gives them a great flavor  |
03-03-2008, 12:42 PM
|  | Yeah, I've got the moves like Jagger. | | Join Date: Oct 2006 Location: G.R. MI | | | Congratulations! My Corn Chowder placed 5th last week. Maybe I should look into Chorizo?
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03-03-2008, 12:45 PM
| | Registered User | | Join Date: Apr 2003 Location: NJ | | | um, what's chorizo ?
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03-03-2008, 12:48 PM
|  | I have a very tasty head. | | Join Date: Mar 2005 Location: NJ | | Quote:
Originally Posted by OctoberMooN No photo, no Major Award. |
A Major Award:  |
03-03-2008, 12:48 PM
| | Banned | | Join Date: Jul 2005 Location: Marathon Man | | I'll see you next year when I come to take your crown  |
03-03-2008, 12:50 PM
| | that video LIES | | Join Date: Aug 2004 Location: Northern California | | Quote:
Originally Posted by buzzbass um, what's chorizo ? | You don't want to know, but it is delicious.
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Originally Posted by Fat Albert He who throws mud only loses ground. | | | Thread Tools | Search this Thread | | | | 
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