txbondsman
New member
the secret of good chili is to get the best chili powder you can find and the meat. Depending on what chili powder I have it takes different amounts. I prefer some I get from NM, but Adams has a good one, just look for the best one at the grocery.
2 pounds chili meat
1 onion chopped
3 garlic cloves ( or more )
1/4 cup chili powder ( this varies by brand, adjust as needed)
Tbls paprika
Tbls cumin (ground corriander)
Tbls salt ( probably needs more but do it at the finish)
ts or Tbls red pepper ( you can make it hot or fire, you decide)
2 cans 6oz tomato sauce
real chili doesn't have beans, but I like mine w/ red kidney and pinto, both.
I have 3 different kinds of chili powder in the cabinet, different uses for them all. My hot chili powder goes into chili and then I use 4 heaping Tbls of the cheap stuff as well because they have added red color to it and it makes it darker. The red pepper is used according to your taste, you can put as little or as much as you can stand. Remember that as it cooks, it'll get hotter, so don't judge the hotness while the chili is still "green". You don't want to make it where you can't enjoy it, but mine usually has beads of sweat forming on your forhead about 1/3 of the way into a big bowl.
serve w/ sweet tea, rat cheese and crackers....
2 pounds chili meat
1 onion chopped
3 garlic cloves ( or more )
1/4 cup chili powder ( this varies by brand, adjust as needed)
Tbls paprika
Tbls cumin (ground corriander)
Tbls salt ( probably needs more but do it at the finish)
ts or Tbls red pepper ( you can make it hot or fire, you decide)
2 cans 6oz tomato sauce
real chili doesn't have beans, but I like mine w/ red kidney and pinto, both.
I have 3 different kinds of chili powder in the cabinet, different uses for them all. My hot chili powder goes into chili and then I use 4 heaping Tbls of the cheap stuff as well because they have added red color to it and it makes it darker. The red pepper is used according to your taste, you can put as little or as much as you can stand. Remember that as it cooks, it'll get hotter, so don't judge the hotness while the chili is still "green". You don't want to make it where you can't enjoy it, but mine usually has beads of sweat forming on your forhead about 1/3 of the way into a big bowl.
serve w/ sweet tea, rat cheese and crackers....