Discussion in 'The Howard Stern Show' started by DDragon, Oct 17, 2015.
Where was it and how was it made ?
usually its the ones i make myself, without beans. real chili does not need fillers.
Finally a thread I can jerk off to....
Team Chili here...
Oh I gotta have the beans.
i make it with beef short ribs. beans would be like adding soy meal to it.
The chili my mom made.
Envelope of chili seasoning mix, beef, beans, tomato paste, water.
My mom made the best chili!
My mom just followed the recipe on the seasoning envelope.
Mom-food is always the best!!!
Well for one......Chili has no beans......I'm always asked to cook it....Ground sirlion......Equal portion of pork.....And venison when I can get it......Have many times put it on a table with others offerings.....Talking the largest stock pot available.....Have large bowls of chopped onion and grated
Sharp cheddar......And a couple of cake pans of jiffy mix cornbread......And it's always the first thing gone..........
When it comes to Chili.....I May not be the best....But It
scares the shit out of the best.......
I always use whole cumin seeds popped in the oil with onions, garlic and beef. My real trick is to use more ancho chili powder than regular and to use mexican oregano.
I get no complaints and make about 30 gallons a week at work.
I'm no chili connaseure by any stretch, but I like chili with a little bit of beans, not quite beanless but close.
Best chili for me is, a group of us always go fishing (walleye opener) mother's day weekend every year. We rent a cabin and spend the weekend, get there Friday night and we grill up some meats and party, wait for midnight for the season to open. Saturday one of the guys makes a chili to simmer for the day and we generally chop up the left overs from the night before and add them in. Every time it's different and usually quite good.
1 pot is regular chili (hot) and the other pot is sissy chili. The hot gets the red ladle and the mild gets the white. It's all fun and games until someone switches the ladles.
This is the one I go with. I was raised by someone who put elbow macaroni in "chili", so I had no natural starting point until I found this, from Deadspin. I add in bell peppers too, because why not.
FOR THE CHILI:
2 pounds ground beef or chicken (make sure it's a fatty percentage; too lean and it turns out all dry and crumbly and you will be less than a man)
1 onion, chopped
6 cloves garlic, chopped
1 shallot, chopped
1 jalapeno, chopped
1 28 oz. can crushed tomatoes
1 16 oz. can tall red kidney beans, drained
1 16 oz. can corn, drained
1 can beer, any kind
1 16 oz. can chicken broth
1 tsp liquid smoke
1 tsp sugar
1 tbsp fennel seed
2 tbsp cumin (add more at end if necessary)
2 tbsp chili powder (add more at end if necessary)
1/4 cup white vinegar
Salt & pepper to taste
Ashes from a joint (optional)
Lotta Frank's Hot Sauce
2 glugs olive oil
FOR THE SIDES:
Frank's hot sauce
1 bunch scallions, chopped (as always, don't skimp on the scallions)
Put a big pot on the stove on medium. Pour in the oil. When it's hot, toss in the onions, garlic, jalapeno, and shallots and stir them around until soft. Toss in the ground meat. Salt and pepper the ground meat in the pot. Sautee the meat until it's good and brown. Add the tomatoes, beans, corn, beer, broth, liquid smoke, sugar, cumin, chili powder, fennel seed, joint ashes, vinegar, and Frank's. Bring it to a simmer. Half cover the pot and leave it on low medium heat for 3-4 hours, stirring occasionally and always tasting. The liquid in the pot should reduce into a nice, thick stew. Dip in a chip to see if the chili sticks to it. If it does, it's ready to serve. Personally, I add about half a container of sour cream to my bowl. Sour cream in chili is the best goddamn thing ever.
Cocoa powder, strong black coffee and beer added to the mix.
I was talking to someone that used to work at Frito Lay and she said they had a restaurant that ordered cases of Cheetos weekly. The owner made mac and cheese and used crushed Cheetos on top instead of bread crumbs.He sells around 2000 dishes a week!
My recipe is simple!
A pile of onions and garlic sizzling in the pot with a little oil. Then 1 1/2 pounds of ground beef and my blend of about a dozen spices (too many to list, most had already been listed). A can of crushed tomato's and two cans of pinto beans. Then a big splash of whiskey and some Mesquite spice. Then about a pound of shredded beef that was boiled and pulled prior to cooking the chile, finally at the end 2 cans of S&W large sweet red kidney beans. When the kb's are tender, it's ready to serve.
Rattlesnake meat and cigar ash.
Howard Stern's No Alarm Chili
12 cups water
Zero cups kidney beans
Zero pounds ground beef
Zero cups onion
Zero cups green pepper
Bring all ingredients to a boil and serve hot.
What's a recipe for no bean type chili?
i could go for some fuckn chili. Im going to the store