Ossumpei wrote:


It was a great day for some chili and baseball. I didn't have near the amount of ingredients needed to make some as excellent as your recipe has. But I made my families basic chili and it was very tasty with the beer. I got to get some things from the store so I can try your recipe, I know it's delicious! Thanks for posting your recipe, you are quite the chef!!

I am nowhere near the chili freak as you, but I did pick up a tip on the Guy Fiero show Diners Drive-ins and Dives that I'd like to pass along.

Whenever I used to make a batch I wouod cook off my beef and add spices and onion, peppers ect. then add the tomato and bean element. I usually did that so I could drain off excess fat from the meat.

But I saw one recipe where the guy threw the meat in with all the ingredients at the start and let it cook together. It definitely produced a better melding of flavor. The meat -- I use beef but i'm sure result would be same with ground turkey or whatever choice --- cooked down to smaller texture which I liked.

t

Chester,

I'll put the amounts in the next batch, with pictures.

Plus, the process, what gets cooked first, when to put in the ingredients, etc. That plays a big part in it.

The chili cook off pro's are real big on when to put things in.

SugarMee wrote:


Chili, beer, baseball, and Key West sound like a great combination. I feel like I run the risk of over doing it with all the ingredients. Somewhere along the line I got it into my head that I needed all that stuff, and happened to make a good batch that time, so it continues. Its really not a whole lot of any one thing, but a little of a lot of things. Its as much as an obsession as it is a hobby, but at least the end product is good food, usually. Thanks for calling me a chef. I kind of wish I was an actual chef, but I feel like more of an artist. Chili is the only food I go to all these lengths to make, they all seem to have their own characteristics, and when its done I move on to the next batch, like a painting or something. At least I have fun trying.

Terrapin Sedation,

Turkey doesn't add that much flavor, its very low fat and has good protein so I use it and try to compensate with some olive oil and spices. I try to keep it as healthy as I can. The turkey sausage is nice though, the caraway seeds are a nice addition and definitely add to the flavor.

Bacon Rocks wrote:


I'm going to skip the dried ancho's this time. I don't feel they added as much flavor as I would have liked. I've made some pretty good chili in my steel pot, so for now I'm going to stick with it. Maybe I'll get an enamel one later but I don't feel any immediate need. Roasting the peppers isn't that hard to do, and it adds flavor, so I have to try it this time.

And I quote granny from the Beverly Hillbillies when the hippie asked her how to smoke crawdads..."first, you get a little pot."