[tesla_hv]

^^^^I'm gonna make that ASAP! Awesome! 

If you do, try a mix of peppers.  I would suggest two anaheim, four jalapenos, two habaneros, and a mix of other mild to slightly hot peppers.  The mix will give it balance.  I have made it with as many as six habaneros and it is almost uneatable...painful but in a good way.  I've also made it 100% halapenos which is also good.

[majorvices]

I definitely won't be going all habenero. I like to be able to taste the food over the heat. I love spicy foods but for me there has to be  a good balance or I can't enjoy it. If it is too spicy I can't taste anything - not even the accompanying beer. Also don't care for the "burning ring of fire" syndrome the next AM, if you know what I mean.

I'll probably go mostly Anaheim, Jalepeno and sweet peppers. Great looking recipe though.

[bluesman]

I love the habanero flavor...but definitely don't care for the burning ring of fire either. I like to use a blend of peppers in my chili. Layering of pepper flavors, while still acheiving a balance with the meat and other ingredients is always a challenge. I'll post one of my recipes.

[mrbowenz]

Here's my recipe , I have won first place with 2 years in a row in with ( best cook in the nook , PA ) .


Start 2 days in advance of eating this reipe

      48 Hours of Chili Madness
                    by
           Chris Bowen

6 ounces regular breakfast sausage
2 teaspoons oil
6 pounds tri-tip beef
2 large Spanish onions,  chopped
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) chicken broth
1/4 teaspoon oregano
4 tablespoon cumin
7 cloves garlic
4 tablespoons Trade winds chili powder
1 tablespoon  Ancho chili powder
1 tablespoon Cayenne chili power
5 tablespoons Serrano chili powder
6 Tablespoons of Bad Byron’s Butt rub
4 cans (8 ounces) Tomato Paste
8 cans (16 ounces) Diced Tomatoes
3 Dried California chili peppers, boiled and pureed
6 Dried New Mexico chili peppers, boiled and pureed
8 teaspoons Tabasco Pepper Sauce
12 tablespoons brown sugar
lime juice 2 0z
6 Tablespoons Sea salt
2 teaspoon White pepper

[brewboy]

Nice to see a chili recipe w/o beans. They have no place in a good bowl of chili.

[majorvices]

Nice to see a chili recipe w/o beans. They have no place in a good bowl of chili.

The first recipe on the list (mine) was sans beans. There are three no bean chili's on the thread as a matter of fact.

Regardless, usually when I make chili it is with tons of beans. I also often use ground turkey - a good bean-in chili cooked right can be very good for you.

[brewboy]

There are three no bean chili's on the thread as a matter of fact.

Hence the reason I said: "Nice to see a chili recipe w/o beans." The first of which was just before my thread.

[majorvices]

There are three no bean chili's on the thread as a matter of fact.

Hence the reason I said: "Nice to see a chili recipe w/o beans." The first of which was just before my thread.

  No, the very second response I posted was a no-bean chili recipe. So was Tesla's (his is served with a side of beans.). Not sure what you mean.

[brewboy]

OK already. There's more than one non-bean chili recipe, as there should be. I didn't examine everyone carefully enough and I'm sorry I overlooked yours.

IMO they should ALL be without beans, but that's a "Texas chili cook-off" thing. Don't try and compete in a Terlingua competition with beans.

[gail]

And I always thought chili was all about the beans since I don't use ANY meat in mine 
Of course, I can claim that I'm from Michigan and what do we know about chili anyway? 
Great recipes, folks.
Gail

[dwarven_stout]

Beans? No beans? Who cares? I find it funny that anyone would try to be a “purist” about a food originally invented by cowboys and prison cooks. We’re a little late in the game to be claiming that any one recipe is the genuine article.

I'll eat mine either way, but I prefer to make it with beans. Makes that spicy goodness go a lot further.

[majorvices]

OK already. There's more than one non-bean chili recipe, as there should be. I didn't examine everyone carefully enough and I'm sorry I overlooked yours.

IMO they should ALL be without beans, but that's a "Texas chili cook-off" thing. Don't try and compete in a Terlingua competition with beans.

Just wanted to make sure you got your facts straight especially since I posted such an awesome recipe.   

[brewboy]

Yup, I saw it and it looks like a good recipe. I like the idea of using smoked meat. Might have to give that a try. 

[bonjour]

I'm in the all bean camp (something about Michigan) but I do enjoy a meat based chili as well.  I like a moderate amount of balanced heat, definately not overpowering.

Fred

[tomthebrewer]

I've been reading over a lot of chili recipes in preparation for my annual Blak Frydae Beer and Chili Cook and I've noticed a lot of different kinds of chili powder. What is the difference between all of them? I wasn't aware that there was anything other than regular and hot before now.