Chili Recipe, what you think?!


Question: -Bacon (just for the initial pork fat grease)
-Ground Chuck
-Ground Pork Sausage
-Italian Sausage links (cut into bite sized pieces)
-Sirloin Steak (cut into cubes)
-Onions (white, and red)
-Red Beans
-Pinto Beans
-Chopped Tomatoes
-Tomatoe paste
-Franks Red Hot

Thats just the main ingrediants, seasoning consists of salt and pepper, cayanne pepper, white pepper, italian seasoning, paprika, garlic powder, onion powder, chopped garlic, Carrol Shelby chili mix packet, Worcestershire Sauce, Balsamic Vineager, and beer (still haven't found a specific beer for this recipe).

I have been making this recipe for 4 years, and no one has ever complained (except my wife) about it. When I make it I usually am making close to 16 quarts, never make it unless its for a big group. But, tell me what you think about it.

As for beer, I have tried Bud Light, Labatt Blue, Heiniken Dark, and Vermouth (to sweet).


Answers: -Bacon (just for the initial pork fat grease)
-Ground Chuck
-Ground Pork Sausage
-Italian Sausage links (cut into bite sized pieces)
-Sirloin Steak (cut into cubes)
-Onions (white, and red)
-Red Beans
-Pinto Beans
-Chopped Tomatoes
-Tomatoe paste
-Franks Red Hot

Thats just the main ingrediants, seasoning consists of salt and pepper, cayanne pepper, white pepper, italian seasoning, paprika, garlic powder, onion powder, chopped garlic, Carrol Shelby chili mix packet, Worcestershire Sauce, Balsamic Vineager, and beer (still haven't found a specific beer for this recipe).

I have been making this recipe for 4 years, and no one has ever complained (except my wife) about it. When I make it I usually am making close to 16 quarts, never make it unless its for a big group. But, tell me what you think about it.

As for beer, I have tried Bud Light, Labatt Blue, Heiniken Dark, and Vermouth (to sweet).

Wow sounds pretty good from this end (no pun intended haha)

As for beers- perhaps you have some microbreweries in your area? Head over there and see if they feature a porter or stout or doppelbock (most likely because its the holiday season)- you can take a jug home while supporting your local breweries-- not to mention have a reason to try some good beer!

COOL~ try putting a cheese on it when your done cooking its really good

Damn that sounds really delicious. I wish I could try it myself. That made me hungry haha.

Try Guinness.

OMG...that's a LOT of meat and a LOT of fat and a LOT of salt!!! I wouldn't even eat that once a year! I'm sure it tastes good but dude...tone it down!!
Chili on it's own is pretty hefty, fatty, filling and sticks to your ribs but this sounds intense!

Side note: to reduce salt, switch to less sodium bacon (same taste) or chicken bacon, then take out ur chili mix packet and put in 1/2 tsp of dry chil flakes (it's little but powerful), also add in some jalapenos, and some chili powder.
To add a bit of a sweet note, use shallots instead of cooking onions and sweeter tomatoes.

Sounds good to me. mmmmmmmmmmm chili I want some now.

i think it sounds great! would you share the recipe? have yo tried a dark mexican beer yet?

Sounds DEEE-lish!!!

hungry.
make me hungry you know.i think it will taste good.

Your chili recipe looks pretty good to me. I'd probably use one sausage if I were making it. I'd probably go with the Italian sausage rather than the ground pork since you already have one ground meat (beef) in the chili.

I'd also use one kind of onion, a yellow onion or two. There just isn't enough difference in onion flavors to spend the extra money on red onions. I use them only where color matters.

I also think you've got some overkill in the seasoning. I'd use fresh garlic rather than garlic powder. I'd leave out the onion powder. You don't need it with the fresh onion.

And, I wouldn't let a chili seasoning mix packet anywhere near my chili. I'd use the local chili pepper.

No beer either. Although I might use a splash of tawney port.

Now, the fact remains that this is your recipe not mine. My Number 1 rule about food is this: If my family and friends enjoy it, then that's the way I'm going to make it.

If you are known for your killer chili and your friends are lining up for seconds everytime you feed it to thems, I wouldn't change a thing.

Dark Mexican Beer = Modelo Negro

Also consider Shiner Bock, Michelob Amber Bock, Lowenbrau Dark, or Jarlsberg Dark.

All in all, it sounds good, but I'd probably ditch the red hots and Italian Seasoning.

Doc

Mmmmm sounds tastey- send some out to California please. But as for the beer part, remember that if you use a dark beer, you are going to get that bitter taste in your food. If you use a sweet beer and put it in, in the beginning, chances are the taste is going to boil out of the chili. Sweet tasting, something like a stout; for soups/stews and I'm assuming chili as well, IPAs are used a lot and these are added in the beginning since you will get the deep, rich flavor of the hops. Have fun =)

Sounds nice.
Try chili powder...the flavor is richer than red sauce. Pass the red sauce at the table so that the diners can add as they wish!
Also, try addiing a cup or two of dark beer and about 20 broken up tortilla chips for thickening!

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