Cigar Social Network
Your Best Chili Recipe Wanted (Not a Contest?)
This winter I've been making Chili quite a bit. I'm sure the cold and extreme snowfall has something to do with it. So here I am, beginning to get tired of my recipe which isn't anything special to begin with in the first place. With another 6" of snow predicted for the Chicago area in the next day or so, I'll be ready to try a new Chili recipe. I prefer a thick chili not a soupy one, I don't like chili that burns a hole in my tongue, I don't like Chili out of a can, I like to make everything from scratch. Lot's of beans, meat, and occasionally turkey. I also don't care to taste my first serving of Chili the following day.
I understand that most families, football enthusiasts, and cigar smokers have an old secret recipe that you've been sworn not to share, maybe not even to write it down and just remember it in your head. Rest assured I'm not asking for the old family recipe. But how about your second best Chili recipe (providing if it's not the one your sworn to secrecy about).
On special occasions such as the Super Bowl, the first sign of snow, the first sign of Spring, my first spotting of Midwest Cornsilk, and sometimes my first real Herf of the year. I'll usually pair my chili with Owen Roe | 2004 | Cabernet Sauvignon | DuBrul Vineyard | Yakima Valley.
If it's not a special occasion I'll pair my Chili with a much less expensive Cabernet Sauvignon (preferably from the Oregon or Washington State area).
If by chance anyone knows where I can purchase more of the 2004 Owen Roe that I mentioned, I'm beginning to run low on it and would like to get lucky and find more of the same 2004 from someone who bought it and hates it.
This isn't a contest for the best Chili recipe. It would take me several months to cook and taste more than a dozen Chili recipes; however I will let you know that my favorite cigar pairing after a meal of great Chili is typically a cigar that has been heavily laced with Ligero at the La Flor Dominica cigar factory. In fact it's Litto Gomez Small Batch Puro cigar, sometimes a No.1 or No.2. The No.3 which was released a few months ago is also one of my favorites after a great bowl of Chili.
So with all this said and my clarifying this is not a contest so I'm not called out for not posting this in the contest thread, you just never know what may show up in your mailbox if I happen to try your recipe and it becomes one of my favorite new special occasion Chili dishes.
Tags: ?, NotaContest, chili, contest, ligero, mailbox, recipe
Replies to This Discussion
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Permalink Reply by Loomis™ on -
Sound's like a good one, I'll definitely give this one a try. Like you I also season to taste, very much like cigars it's personal preference. I'm looking at the fresh snow on the trees outside, it may be a good weekend to give your recipe a try. Thanks!
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Permalink Reply by Loomis™ on
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Micah, This past weekend I tried your not so secret anymore Chili recipe. I deviated a bit from your recipe by using a Crock-pot and letting it slow cook on low for about 6 hours. I didn't add the the Bell pepper's until about the 3 hour mark, I find when the peppers cook too long in a Crock-pot they just get too soggy.
I made an exception with the peppers and used a few small fresh cayenne pepper's sliced very thin which I added at the start and backed off on the cayenne powder. I also couldn't find any Vadalia onion yet so I used a yellow onion (I hope the Georgian Vadalia's will be around soon). Regarding the other seasonings I seasoned to taste
I used 97% lean beef, like you I don't care for the fat from lower grades of beef fat cooking off in the pot, it seems no matter how long I sautee 85% lean beef I always have too much additional fat cooking off in the pot.
I used a micro brewed Stout from a local brewery, I doubt that it made any difference what kind of Stout I used in the Chili, I just didn't want to pour any extra down the drain so I got some I like to drink on occasion.
I haven't used salt in anything I cook for years, I don't tell many people about the salt but I do leave a salt shaker and pepper grinder on the table if guests prefer to add some to personal taste.
I garnished the table with chopped chives, sour cream, plain yogurt, fresh Italian bread and butter, salted and unsalted Saltine ? cracker's, along with fresh hand shredded cheddar cheese.
I had a variety of wine, beer, soda, lemonade, water, and other beverages available for my guests.
Due to issue's beyond my control, I cooked at a friend's house which worked out great. I cooked and my friend's cleaned.
I felt the Chili came out great, I had all positive comment's from my guest's. A few of us retired to the garage for a cigar, my choice was an Olivia Master Blends 3. I haven't one for about a year and just had a taste for one.
Micah all in all thing's turned out great. Although I implemented a bit thank you for the recipe.
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