Hi-

I wanted to share my quick chili recipe... I know we all have one, however maybe this will make you grab your recipe and make a batch...

I boiled up 3 dried new Mexico chilies and let them steep.then I pureed and strained them.next I took steak , cut into small cubes and browned it with a li'l EVOO, diced onion and a big spoon of fresh garlic. while it was browning, I added my all purpose BBQ spice, extra oregano and ground cumin. when the spices were well cooked in, I added 2/3 bottle long board lager, brought to a boil and then added the chili tea. it is now simmering away....when meat is tender I will add: 1 can chopped green chilies 1 can diced tomato 1 can rinsed black Beans 1 can rinsed red beans then let simmer another hour or so...taste for seasoning correction and adjust...

(no seasoning correction required) no salt added...

finished with juice from a fresh squeezed lime.

( I have no cilantro.. I like fresh chopped cilantro added a few minutes before service)

Thanks for posting the recipe. I saw the picture on your FB page and thought it looked yummy. Sadly, it's a bit too spicy for me, but it still looks good.

I have done a lot of study on the healing powers of cayenne.

Ulcers and other problems resolved by upping the intake of high Capsaicin type foods.

Doesn't have to be cayenne - can be jalapeno, habanero... tobasco. anything with some heat.

if your interested google < healing powers of Capsaicin>

I love hot and spicy foods, I just hope I can still eat them when I get to the solid food stage.

Texas Mom...

I was waiting for ya to say- "real chili doesn't have beans"

I'm getting slammed on another forum for that...

Hey I am California through and through.... lucky I didn't make it with tofu

it was good- however not sure why, only a 1/2 cup went down...

Oh-well-

Hi Neil,

This Texas native LOVES Beans in chili, no matter what the die-hards say. Tough to 'em. Beans sort of "make" the chili for me. They're great nutritionally and serve as a thickener, too, so I say enjoy and tune out the nay-sayers.

This chili looks delicious. I wonder if you have any thoughts about small-quantity cooking of stuff like this--I know I could make it and freeze it, but honestly, I eat around 1/4 cup (if I'm lucky!) of food at a time, and it would take me forever to get through an entire batch of chili. 1 can of Soup pretty much means 5 or 6 meals for me, and I get tired of it by the time I've had 3 or 4. I can purchase meat by the ounce (or by the 1/4 or 1/2 pound), so do you think this recipe would "cut down" okay?

I'm with Megin, chili NEEDS beans to be more than a thick "meat soup".

I grew up in Cincinnati... Cincinnati chili is... well different. It is hot and spicy but has instant coffee and unsweetened chocolate and sometimes cloves or allspice in it. Sugar is never added! It is served alone or over spaghetti. You can choose to add beans, cheddar cheese, or onions on top. I love it but people from other places have told me it "must be an aquired taste."

Khy

Chef....I love Beans in my chili. Now my husband, would say...NO Beans in real chili.

So I don't usually put beans in when I make it. But now that I need the Protein, that may change and he will have to adjust. LOL

Now tofu.....ewwww....that is NOT Chili material. LOL

Meg-

this was the smallest batch I ever made

I plan on shipping it home with my son...if he wasn't coming over today, I would make small cups of it and freeze it.

the plastic ones with blue lids from glad bags(?) perfect size for one or two...

the Protein must be super high, my wife made a burger patty, and topped it with chili...

she only ate half...

AS FAR AS TOFU...

there is a product called "soyrizo"

other than being high in sodium, I like it- spicey and great for adding spice...

I will make a chili with Beans and soyrizo for my buddy that is vegan when he comes to town.

I grew up in Cincinnati... Cincinnati chili is... well different. It is hot and spicy but has instant coffee and unsweetened chocolate and sometimes cloves or allspice in it. Sugar is never added! It is served alone or over spaghetti. You can choose to add Beans, cheddar cheese, or onions on top. I love it but people from other places have told me it "must be an aquired taste."

Khy

I'll take a Skyline 4-way (bean) with oyster crackers and hot sauce ... PLEASE!

Cincinnati Chili is NOT real chili. It is a greasy stewed meat monstrosity that frankly lacks any real texture and looks like it has been regurgitated several times. I've tried both Skyline and Gold Star and both made me regurgitate!

Real chili has Beans and texture. I'm not a fan of real spicy food - it flares up my roseacea something awful and sometimes does not set well. I can tolerate chili powder in chili but that's about it.

Even during the massive heat wave this sounds and looks great!! Have you run the nutritional info on it? I seem to have a sleeve of steel so the spice in this should not bother me one bit. Thanks so much for sharing Chef Neil. I like the soyrizo idea too. I've seen it at Walmart but have not tried it yet.

Have you run the nutritional info

No.

beside the fat in the beef, I used 1 tsp EVOO to help brown the meat...

there is no salt added, no thickeners...

lots of veg.

as far as WLS- it's all good-