Chili Help

I have my own chili recipe that I have been happily using for decades, but wild and crazy guy that I am, I am always on the look out for something new.

Bon Appetit has an online feature on chili with a bunch of recipes that I haven't had a chance to read yet, much less try, but I thought I'd post the URL here in case any chili pros wanted to take a look and make any comments - along the lines of "That looks promising" or "I wouldn't trust anyone that liked that recipe around the livestock" (the latter probably about that chicken and white bean chili) But if you click on the 'more chili recipes' on that page, you go to some interesting stuff - I might try the lamb and chorizo chili!

http://www.bonappetit.com/ideas/all-about-chili/search

[Jenise]

Bill, how fun, can't wait to go through these. In the meantime, can you get chorizo up there? This is calling for the Mexican kind, not the Spanish kind, and I'm thinking that product wouldn't be available up there. Could bring you some, though!

Well we do get chorizo, but don't know how Mexican it is. And we get Portuguese sausage, something that my friends in Hawaii (big Phillipine component over there) always used to ask me to bring them (glad it isn't today, can just imagine going through security and having my sausage seized. - or maybe I should rephrase that....)

Maybe you could bring a little Mexican chorizo up some time and I (or we) could compare it to the local product.

"I wouldn't trust anyone that liked that recipe around the livestock" (the latter probably about that chicken and white bean chili)

I'm not completely sure, but I think I've just been insulted.

"I wouldn't trust anyone that liked that recipe around the livestock" (the latter probably about that chicken and white bean chili)

I'm not completely sure, but I think I've just been insulted.

Not by me, I was just anticipating what the True Beleivers might say about anything with chicken or beans of any sort! They can be pretty emphatic about what is, and is not, Real Chili!

[Jenise]

"I wouldn't trust anyone that liked that recipe around the livestock" (the latter probably about that chicken and white bean chili)

I'm not completely sure, but I think I've just been insulted.

No, there's a chicken and white bean chile among the recipes Bill posted a link to, and he's probably making fun of his own carnivorous devotion to red meat.

I was kinda jesting.
I don't really think of my White Chili recipe as "chili" either, but it really is a good, tasty, easy, comforting and healthy meal.

I was kinda jesting.
I don't really think of my White Chili recipe as "chili" either, but it really is a good, tasty, easy, comforting and healthy meal.

I agree. I love stews, especially in winter.

I don't expect purists would call the lamb recipe a chili either, but it sure does look good!

Great sounding chili recipes. I love it that someone was not afraid to use butternut squash in their chili, (it is a great addition) or to make a white chili, using chicken and white beans. Yikes, prepare for the flogging from the chili purists!

Great sounding chili recipes. I love it that someone was not afraid to use butternut squash in their chili, (it is a great addition) or to make a white chili, using chicken and white beans. Yikes, prepare for the flogging from the chili purists!

Yeah, I like that brisket version.

So little time and so many I'd like to try!

Regardless of what recipe I learned from a Puerto Rican (married to a Texan,) who lived on the border that the chili powder/ or mixture of dried spices should be fried in the oil left over from frying the meat. The flavor is so distinct that you up on it immediately with your first mouthful. Up here in the Midwest typical chili always had the spices added to the chili after the liquid.

To me this is the most important step.