" We all get one obsessive cause, and this is mime. I ask for a CBID brotherhood exemption. (Longshot, I know.)"


Wait...you're a vegetarian (I can live with that) but you're also a MIME!!!!!! I'm not sure we can allow mimes on CBID.

Wheel is a mime?

Does the State of Texas know that? I think that's a hangin' offense down there...

There's a reason why Texas Chili is so darned hot.

It's because if you add enough hot peppers to anything, you can kill the rancid taste of the food...

Wow! This is so l-o-n-g that I’mma gonna hafta read Wheel’s OP while I have lotsa free time.

MCBFA


I added the B cuz you do.

Texas mush meat.

Vegetarian Chili???

WTF? And I thought Chili was Woke proof!!!

broaden your horizons.

A broad in my horizons?

Are you a fortune teller?

food lover.

When you just got to have some Chili, but have no time
to gather the ingredients and cook a great home made one,
which canned brand do you recommend?

One thing Bill and I always agreed on was "NO BEANS"........... I SAY AGAIN NO FRIGGIN BEANS!!!

👍

👍 👍

Skip the beans
Lots of green and red peppers and onions
it's just fine.

I do some black beans and some kidney beans in my chill. I may be banished from this post but I like beans in my chili.
Diced green peppers, onions, garlic.
Ground beef and beef stew meat.
Tomato sauce, tomato paste, Rotel diced tomatoes or similar store brand (hot version).
Chili powder, Italian spices, a pinch or two of cocoa powder, cumin and a little sugar to offset the acidity of the tomatoes.

I like it spicy hot but try to make it rather middle of the road on the hot end for folks that don't like it hot. I'm not just cooking for me, gotta consider others that would like it spicy hot.

I'll add some sriracha sauce to my servings. I like it hot enough to make my head sweat. I actually thawed out a batch of it from the freezer the other day and took it for lunch today. It was yummy.

I kinda do the same with spag sauce but rather than stew meat, I'll do hot Italian sausage links cut into medallions. The tomato base is similar, the veggies are similar but the seasonings change. No no chili pepper in exchange with more with more Italian seasonings. No cocoa powder or cumin.

Let it simmer all day for a hearty meal later. Then put it in the fridge for all the flavors to meld (it tastes better the next day) then pack it up into freezer containers. Thaw it out the night before for a pack and go lunch.

I go beans/no beans for variety
thats all. Rather go with pinto and red beans.
Always heavy on green/red peppers and onions.
Sriracha is the best

I got a recipe for real Teas Chili many years ago, from either you or Bill.
I was prolly nevah gonna make it but a young guy down the street seemed interested and I gave him my copy...think I'll ask him if he still has it so I can repost it here.