I'm no snob, I love a big fucking bowl of chili, regular style, Texas style, I like it all. Throw some crackers on there, topped with some sharp cheddar, hell yeah.

Let's hear it for chili!

Not crap.

Don’t forget to add a Poll

Any kind of Chili, made the way it is locally. If they put M&Ms in the chili in Madison Wi., I'm gunna try it. Asbestos in Philly, gunna try it. Hot, spicey, cold, BBQ-style - it matters not.

Not Crap. Zero Waffles.

Absolutely. I had that cursed ass spaghetti chili from Ohio at the inlaws place over the holidays. Get inside me. I'm begging you.

Got a crate of Costco canned chili. I haven't tried it yet, but I'll fuck with it. I'm no snob.

Have my own chili recipe. It's pretty good. Make gallons and freeze it. Can't complain.

The best chili I ever had was a no-name bbq joint in Longview, Texas. The building was an old gas station with a hole in the roof for the smoker. The chilli was made with the tips and ends of the beef from sandwiches and bbq platters. Saw the cook flipping burnt ends into the chili between orders. Ate so much I called out of work the next day.

I think about that chili more than I think about the future.

It's alright. I think it too closely reminds me of stuff I'd rather eat, like pozole rojo or an ethiopian wat (in fact, a friend recently won a chili cookoff by using berbere).

But it's easy enough to make a solid version with stuff you probably already have, throw it in the Instant Pot for 10 minutes and voila: Not Crap.

Anyone got a solid recipe they can share?

It’s fine as a concept. NC

But I will stop far short of saying that all chili is good. I have had plenty of shit chili.

Gramsci wrote: Sat Mar 01, 2025 11:06 am Anyone got a solid recipe they can share?

Owen's Habanero Sweet Heat Chili


2 teaspoons oil
1 1/2 sweet onions, chopped
5 cloves garlic, minced
1 lb ground beef
3/4 lb beef sirloin, chopped
1 can diced tomatoes (you can use fresh but I actually prefer the canned)
1 bottle dark beer (something smoky with chocolate notes work best for me)
2 (6 oz) cans tomato paste
1 can beef broth
½ cup brown sugar (packed)
3 1/2 tablespoons chili sauce (franks, crystal, Tabasco all work fine)
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
2 teaspoons black pepper
1 can of black beans
1 can of pinto beans
2 cans of kidney beans
4-6 habaneros chopped (if you want it milder seed the habs and use 2)

brown the beef (drain) set aside.
cook the steak (make sure you get a good sear)
heat the oil and combine garlic and onions. stir for a few min.
combine meat, tomatoes, beer, and beef broth into the pot. stir.
add spices and peppers.
stir in 2 cans of beans.
reduce heat and simmer for about an hour and a half.
stir in the other 2 cans of beans.
simmer for another 30-45 min.

GuyLaCroix wrote: Sat Mar 01, 2025 10:59 am Absolutely. I had that cursed ass spaghetti chili from Ohio at the inlaws place over the holidays. Get inside me. I'm begging you.

Got a crate of Costco canned chili. I haven't tried it yet, but I'll fuck with it. I'm no snob.

Have my own chili recipe. It's pretty good. Make gallons and freeze it. Can't complain.

The best chili I ever had was a no-name bbq joint in Longview, Texas. The building was an old gas station with a hole in the roof for the smoker. The chilli was made with the tips and ends of the beef from sandwiches and bbq platters. Saw the cook flipping burnt ends into the chili between orders. Ate so much I called out of work the next day.

I think about that chili more than I think about the future.

This was a good post. Solid.

That Skyline Chili is an abortion (except abortions are GOOD, so maybe it's a hatecrime?).

Any other chili, fucking let's roll. I made some a few weeks ago in the traditional texas or tex-mex style and my wife insisted I put beans in it. I had to cave (marriage is about compromise), but the most simply chili cooked all day long with some care and concern over spices is very, very hard to beat. Poverty food, too. I delieberately only make it once a year or so to make sure it stays special for me.