I need a good chili recipe for the super bowl. Any suggestions would be appreciated.

http://www.texags.com/main/forum.reply.asp?forum_id=34&topic_id=734304

Hit the link below and pick one. I use the Buzzards Breath Chili recipe and I have never had anything but compliments. I do alter it by using cubed meat and also alter the types of meat as I can, some hog, some deer, some beef, whatever. I don't worry about the differnt types of chili powder, but if you did I am sure it would be even better.

I make 70 lb or so in a big pot for our tailgate once a year and I usually end up with no leftovers.


http://www.texascooking.com/db2/index.ihtml?searchterm=chili&step=5

sorry, got my answer.

[This message has been edited by Backstrapper (edited 2/1/2008 4:18p).]

Buzzards Breath?

The last chili I fixed was probably my best ever.

It was also pretty simple.

I browned about a pound of hamburger and then put it in a large pot. I cut a large onion into large pieces and tossed that in as well. A couple of tomatoes cut into large cubes. A can or two of stewed tomatoes poured into the pot. A couple cans of kidney beans. A generous helping of chili powder and of powdered cumin. Simmered for about an hour.

Usually, I toss some dried peppers in the pot, too. But I was out last time and so I didn't include them.

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A couple cans of kidney beans.

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This is Texas.

If you don't like beans in your chili, cook your own chili.

If you complain to the cook, he has the right to punch you in the face.

Real Texas chili knows no beef; solely venison.

My chili for superbowl will consist of:

Ground sirloin
Ground hog
Cubed duck
Onions
lil bit of garlic
Special seasoning
Jalapeños
Habeneros
Green bell pepper
Special Beans
Tomato Sauce
1 can of Rotel
Brown sugar
dried chiles

Years ago, I read something about one rancher who felt so sorry for a family that was so poor that they had to eat venison that he told them to take one of his cattle whenever they needed.

A few years ago, I had some bratwurst in the freezer that had been there a while because it was so mild and flavorless that it just wasn't worth the trouble to cook.

Out of desperation to find something to do with it, I used it to make some chili one night. It was fabulous.

The next time I was making chili, I looked in the freezer for it, but it was gone. Someone had stolen two packages of bratwurst out of the freezer.

It was very easy to narrow the list of suspects down to two, but I never did find out which of the two stole it. Both are under 21 but one has already been to prison in Texas and the other is facing prison in Oklahoma if he screws up his probation again.

quote:

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Special Beans

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3 tablespoons lard, butter or bacon drippings ....

first ingredient in Buzzards Breath Chili

no wonder it's good

quote:

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Years ago, I read something about one rancher who felt so sorry for a family that was so poor that they had to eat venison that he told them to take one of his cattle whenever they needed.

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Great story. Well told, it has a moral, and the good guys won.

This is a good "in between chili" - not too spicy, not too wimpy.

2-2 1/2 lbs lean ground chuck
1 large onion, chopped
3 cloves garlic, finely chopped
1 14 1/2 oz can whole or chopped tomatoes
1 can Rotel
1 Tbls salt
1 Tbls coarse ground black pepper
2 tsp ground comino
2 Tbls chili powder
2-3 whole serano peppers
1 cup water
3 Tbls corn meal


Brown ground beef
Add chopped onion and garlic when meat is 3/4 of the way done
Drain meat when done (if desired /necessary)
Add tomatoes - if using whole tomatoes, break apart with your hands (clean hands are prefered)
Add remaining ingredients and simmer for 2-3 hours. Add additional chili powder/salt/pepper to taste

On rare occasions I will add 1 can of pintos - usually when an unexpected person shows up.



[This message has been edited by B-1 83 (edited 2/3/2008 7:45a).]

I use that redeye bloody mary mix chili recipe. the one without beans. I like it. Simple and easy.