Thanks Dave. Some great info there. I make chili 2 ways. Never put carrots in either way but I could maybe see that working. For a quick and easy chili I use the recipe I posted on the forum. Minced beef and sometimes minced pork added. I happen to like pinto ( no kidney beans for me thank you ) beans in that fast version. I add about 2 tablespoons of ketchup to that one to add a slight hint of sweetness. The other version talked about in the article takes more time. Stewing meat and maybe a few chunks of pork cooked low and slow for a long period. Some flour to thicken ( many folks use masa harina, It is used to make corn tortillas. Something I am gonna try ). The tortilla chips ( Doritos lightly salted ) will do close to the same. Depending on how big a pot you are making maybe a tablespoon or 2 toe-may-toe puree to enrich the "gravy". "Texas version". NO beans are allowed in that version. No can of tomatoes goes into either of my versions. You can hot and fast grill the meat and add smoke until browned to add even more depth of flavour. Eaten with good tortillas ( hard to find over here, I have an online vendor here ) or some good cornbread. No disrespect meat but for a Tx. boy what passes for chili here is spag. bol. with kidney beans added. If that's what you grow up eating then as far as you are concerned it's CHILLI. Give a recipe a try and see what you think. Tell you what I'll do: ( I may regret thisIf every member wants to try then you can all go fish. Not giving away my whole stash ) but for anyone here who wants to try it I'll send you enough chili powder to reproduce the recipe. This is my private stash I smuggle back when I go back to the States. The chili powder is Totally different from what you can get here. Here it is only HOT! In the States Chili powder is a blend of different chilies and other spices. You can actually stick your finger in it and taste it straight from the bottle. No "blow your head off". Complex, interesting mix of flavours. Keep Smokin!
Danny
Mate with this dark wet weather ? well I knew you would bite !!
Back home for you, there cookin outside !! Am I being Nasty ?
Do you mean was I stupid enough ? Yes. What a difference. A little heat, but everything else makes it WOW
Hi Dave. You are very welcome. Were you brave enough? Taste it raw and you will see where I am going with this. Good luck. Have fun!
Danny
Are we talking about Chili powder or builders sand
OH! BTW. There may or may not be a date on that jar Dave. I bring it back when I go to Tx.. I have had some in the past for 2 years unopened. There is nothing in the chili powder to go "bad". Unopened it also does not suffer from lose of flavour.
Done mate
Hi Dave. Did I ACCIDENTALLY get one right? Very glad the family liked it. As you can see you could not add a commercially available "chili powder" from here and get that taste without all the heat. The Doritos add a flavour. Yes, Doritos don't need to be in the chili and I can see why they didn't get it. But if you make it again and leave them out you will taste the flavour change. THAT was the only thing I could think of to get you that flavour. Maybe next time put them in a zip bag and use a rolling pin to turn them to powder so you still get the flavour without the texture. As I said you can buy mass harina, a yellow corn flour. The thing is you buy at least 500g. bag of it and if that's all you use it for seems a waste. I have made it smoked and unsmoked. Smoked takes it over the top! Well, that leaves you the beans to try. Got a cornbread recipe also. Beans and cornbread are a southern staple!
I need a favour Dave.As I told you I made that one up off the top of my head from experience. If you still have that PM could you send it back to me? I'd like to see the recipe I came up with.This is one I just have never written down. I may just post this one.Keep Smokin!
Danny