🧑‍🍳 Aight. There is a clear divide here. We have to talk about chili.

[footballer]

I made a huge pot of chili in the early 80's. To spice it up a bit, I cut up a few pickled cayenne peppers and DAMN.

 

[ElephantStomp]

Not the reserve. Just the Pappy 15: two bills at the Total Wine west of the Ashley.

Here's my big issue (covers a lot of food.)

Heat is a spice, yes. I, like you, enjoy heat in food.

HOWEVER, far too many people use ingredients that heat a dish up while thinking it is also adding flavor.

Agreed. I am not a fan of having heat just for the sake of having heat, I like heat, but it also has to add flavor.

 

[ElephantStomp]

Normally rocks, I'll try a new high end bourbon neat or with a splash of water. I like good scotch but prefer good bourbon. There are a lot of good bottles of both out there but a bunch of trash too, especially bourbon. Too many people tried to jump on the bandwagon and just put junk in a bottle.

The bourbon craze kind of reminded me of the “craft” beer craze. Fort Collins Colorado has more breweries than just about anywhere else in the country, there are so many and a lot of them aren’t very good at all, they just brew some shit and jam it into a can and give it some stupid name.

You like cigars with bourbon too? @TerryP you a cigar guy too?

 

[TerryP]

You like cigars with bourbon too? @TerryP you a cigar guy too?

Yes, and yes. It's been Scotch and a cigar though.

Look up R&R's in Tuscaloosa. You'll love the place.

 

[Krimson]

The bourbon craze kind of reminded me of the “craft” beer craze. Fort Collins Colorado has more breweries than just about anywhere else in the country, there are so many and a lot of them aren’t very good at all, they just brew some shit and jam it into a can and give it some stupid name.

You like cigars with bourbon too? @TerryP you a cigar guy too?

I appreciated the craft beer craze more than the bourbon craze. It didn't drive prices through the roof and it created a lot of spots i could stop, try a flight or two and find some decent and some not so decent beer.
The bourbon craze just made assholes who could wait in line for days a lot of money and created a few good single barrels/experiments.
I'm not really a cigar fan. I like the taste while I'm smoking it but the next day I always feel like I licked an ash tray no matter how many times I brush my teeth.

 

[TerryP]

 

[Rsedge72]

I prefer and make my chili with beans…

However my friends mother (Mexican) says, it’s a soup not chili if you add beans. At least that’s the basic translation. My buddy says that’s not exactly what she said, but close enough.

 

[TerryP]

Grandfather's Terlingua-Style Chili – Not Cheap(Beanless base – add your own beans at the end if you want them)Ingredients – Phase 1 (added at the start)

• 6 lbs beef chuck tender (or rump), cut into small cubes (≈ ⅜ inch for classic Terlingua texture; some read ⅝", but smaller cubes tenderize better)
• 4 tbsp onion powder (or 3 tbsp for smaller batch)
• 4 tbsp paprika (hot variety noted; or 2 tbsp for milder/smaller batch)
• 5½ tbsp cayenne pepper
• 4 beef bouillon cubes
• 3⅓ cups canned beef broth
• 4 oz tomato sauce (or 3 oz for smaller batch)
• 2 tbsp juice from cooked jalapeño (or 1 tbsp for smaller)
• 2 quarts water (or 1 quart for smaller; add extra during cooking if it thickens too much)

Ingredients – Phase 2 (added after ~2 hours)

• 6½ tbsp chili powder (or 3 tbsp for smaller batch – note the unusual higher amount in full version)
• 2 tbsp cumin (fresh ground preferred; or 1 tbsp for smaller)
• 2 tsp garlic powder
• ½ tsp white pepper
• ¼ tsp salt (or ⅛ tsp for smaller)

Instructions

1. Prep and brown the meat
   Cut the beef into small cubes. In a large heavy pot or Dutch oven, brown the meat in batches over medium-high heat (no added oil listed, but a little neutral oil or tallow helps prevent sticking). Drain excess fat if needed.
2. Phase 1 simmer
   Add all Phase 1 ingredients to the browned meat. Stir well. Bring to a gentle simmer, cover, and cook on low heat for 2 hours. Stir occasionally and check tenderness—add a splash more water/broth if it gets too thick. The meat should become fork-tender.
3. Phase 2 finish
   Stir in all Phase 2 ingredients. Simmer uncovered (or partially covered) for another 30 minutes to meld flavors and thicken slightly.
4. Final touches
   Taste and adjust salt/pepper if needed (it usually doesn't require much extra). The original note says: Follow exactly, then add beans (e.g., kidney or pinto—stir them in during the last 20–30 minutes so they don't overcook).

Shortcut Variation (from the bottom of the page)If using ground chili meat (ask your butcher to grind chuck/rump; avoid store-bought pre-ground if possible due to fat content):

• Brown the ground meat first.
• Follow Phase 1 but simmer only 1½ hours.
• Add Phase 2 and finish with the final 30 minutes.

This makes a large batch—great for freezing portions or feeding a crowd during an ice storm. It's a classic no-beans Texas red, heavy on spice and meat. The "Not Cheap" title is a charming practical note from grandpa.Stay warm and enjoy—sounds like a perfect way to honor the family recipe!

If you'd like a halved version for a smaller pot, let me know.

 

[OldPlayer]

There are two types.

It's not about the type of chili. It's about who made it.

Tell me I'm wrong.

If the recipe is right I don't care who made it. Just make sure there's plenty of meat (beef, pork, sausage, chicken, etc) and not heavy on the beans