GoFuckYourself.com - Adult Webmaster Forum - View Single Post

MediaGuy · 08-15-2010, 11:21 AM

Don't use oil.

Chop up about three slices of chopped bacon (if you can't get pork suet) and use that as a base for the chili and "trinity" (chopped onions, celery and green pepper).

Garlic is optional to me.

I usually add a teaspoonful of cumin to the basic three tablespoons of chili powder I start the base with.

I add a cup of beef broth mixed with beer (instead of water), preferably hop-heavy beer, after I brown the meat in the chili mix.

I use lean ground beef or finely chopped/sliced pieces of beef.

Using actual chili peppers depends on who you're making it for; some people don't like the hotness.

Regardless, add Tabasco.

So:

3 slices chopped bacon
2 big onions, chopped fine or rough
2 stalks celery, chopped fine or rough
2 green peppers, chopped fine or rough

? Garlic is up to you - tons or a single clove

2 tablespoons chili powder
1 teaspoon cumin
1 cup of beer
1 tablespoon beef broth

1-2 lbs beef, ground or chopped
2 cans, or about 3 pounds of fresh, chopped Tomatoes

Always on medium heat:

Melt the chopped bacon (or pork suet) 'til very liquid and just gristly bits are left.

Add chili powder and cumin 'til mixed and goopy.

Add onions first. When coated and slighty caramelized...

Add celery. When coated and sizzling...

Add green pepper and garlic (if you're using it) till coated and sizzling (don't let the base burn too much).

Add beef till "browned" or however long you want, then...

Sprinkle with Tabasco and...

Add beer/beef broth and mix well.

When it's bubbling again, let it simmer about ten minutes, or add tomatoes immediately.

Turn down the heat to low.

Cover for an hour if you're using fresh tomatoes; don't cover if you're using canned.

Go away and let it be for hours - if you're using fresh tomatoes stir again after an hour when you remove cover, then let it simmer for a couple of hours.

Serve with raw onion slices.

Cheese is optional; I prefer anything tortilla.

:D

:D

08-15-2010, 11:21 AM
MediaGuy Confirmed User Industry Role: Join Date: Sep 2004 Location: Montrealquebecanada Posts: 5,500	Don't use oil. Chop up about three slices of chopped bacon (if you can't get pork suet) and use that as a base for the chili and "trinity" (chopped onions, celery and green pepper). Garlic is optional to me. I usually add a teaspoonful of cumin to the basic three tablespoons of chili powder I start the base with. I add a cup of beef broth mixed with beer (instead of water), preferably hop-heavy beer, after I brown the meat in the chili mix. I use lean ground beef or finely chopped/sliced pieces of beef. Using actual chili peppers depends on who you're making it for; some people don't like the hotness. Regardless, add Tabasco. So: 3 slices chopped bacon 2 big onions, chopped fine or rough 2 stalks celery, chopped fine or rough 2 green peppers, chopped fine or rough ? Garlic is up to you - tons or a single clove 2 tablespoons chili powder 1 teaspoon cumin 1 cup of beer 1 tablespoon beef broth 1-2 lbs beef, ground or chopped 2 cans, or about 3 pounds of fresh, chopped Tomatoes Always on medium heat: Melt the chopped bacon (or pork suet) 'til very liquid and just gristly bits are left. Add chili powder and cumin 'til mixed and goopy. Add onions first. When coated and slighty caramelized... Add celery. When coated and sizzling... Add green pepper and garlic (if you're using it) till coated and sizzling (don't let the base burn too much). Add beef till "browned" or however long you want, then... Sprinkle with Tabasco and... Add beer/beef broth and mix well. When it's bubbling again, let it simmer about ten minutes, or add tomatoes immediately. Turn down the heat to low. Cover for an hour if you're using fresh tomatoes; don't cover if you're using canned. Go away and let it be for hours - if you're using fresh tomatoes stir again after an hour when you remove cover, then let it simmer for a couple of hours. Serve with raw onion slices. Cheese is optional; I prefer anything tortilla. :D :D __________________ YOU Are Industry News! Press Releases: pr[at]payoutmag.com Facebook: Payout Magazine! Facebook: MIKEB! ICQ: 248843947 Skype: Mediaguy1