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PostPosted: November 23, 2008, 11:43 pm 
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Well, this is basically it. Also, it is fucking win. Enjoy. It is bizarre that the original recipe had been lost after I had emailed it around so many times... ah well, sometimes it is best to start over. And here we go.

<3,

Satan


--------------------------

Ingredients:

1lb Ground beef or sirloin beef (I used Harris Ranch ground beef)
1lb ground Pork
5 Cloves Garlic
6 Jalepenos
4 Serranos
2 Habaneros
2 14.5oz cans stewed tomatoes
2 14.5oz cans tomato sauce
1 Large Walla Walla or Vidallia onion
1 TBSP Cayenne Powder
2 TBSP Chilli Powder
1 TBSP Ground Cumin
1 TSP Garlic Powder
2 14.5oz Cans Pinto Beans
1 TBSP Extra Virgin Olive Oil
1 TBSP Semi-Sweet Chocolate Chips
1 22oz Rogue Dead Guy Ale, + 12oz of whatever beer (Buy a 22oz + a 6'er to drink while cooking)

--------------------

Prep & cook:

Start up burner on Medium, place large pot on the fucker.

Add (chopped) onion to oil and sautee until onion is translucent.

Add minced peppers and garlic.

Add beef and pork, stir and agitate until meat is cooked.

Add beer (34oz), simmer for 5 minutes

Add tomatoes and tomato sauce, stir

Add dry spices & chocolate, stir

Add beans, stir

Turn temperature to LOW

Simmer for 3 hours, stirring every 15 minutes or so until it reaches desired thickness.

----------------------


That is pretty much it. If you need to, dissolve some masa flour in warm water, then add to chilli to thicken more. You really will not need to though, if you cook it slow and long.

NOTE: You can replace cumin/chilli/garlic powder with any of your pre-packaged chilli fixin' blends. That is just for dry spices--do not fuck with other things.

NOTE 2: Yes, it seems like there is quite a bit of hot shit happpening. Do not worry. The heat is taken out by the beer and juices. Adjust as necessary.

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PostPosted: November 24, 2008, 2:50 pm 
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Yup. This is pretty fucking close, if not better, imo. Need to go to store and get some extra Food Saver containers so it will keep longer. :D

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PostPosted: November 24, 2008, 4:54 pm 
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outstanding, as i write this I have a pot of the chili i posted earlier going right now. and that recipe was mighty close!

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PostPosted: December 9, 2008, 4:37 pm 
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I made this last night, since I never got around to making the original "dead guy" chili. I could not remember my login info for VV, it had been so long...but I just had to log on and say fucking well done, Canno - this is some bomb-ass chili! :D

My mouth loves it, and if my asshole thinks it can stop me from eating more, well then...it has another thing coming!


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PostPosted: December 11, 2008, 2:44 am 
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Arun! :D Glad to see ya back bro. :D And thanks for the chilli props. I am glad you like. You are making my nervis huge, since you live in TX. :)

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PostPosted: December 11, 2008, 2:12 pm 
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Excellent... A quick bribe to Py, and my password is reset!

It wasn't just *me* that liked the chili... I took it up to the office, and everybody went fkn nuts over it! Good job!

I did make a couple of changes, though. I could not get ground pork at the hour that I was shopping, but I had a good source of locally raised, pastured, grass-finished, organic hippy beef (hey - this is Austin, home of Whole Foods). So I used only beef. I used fire-roasted tomatoes instead of stewed tomatoes, since I don't much like stewed tomatoes (all that celery). I also doubled the chocolate, since I am a fan of moles and chilis with chocolate in them. And I accidentally didn't really use enough beer. I didn't see in the recipe when I jotted it down to add another 12oz, so I just did the 22oz Rogue.

It still cooked up nice and thick, and wasn't too thick at all...so I guess no harm done there. And 12oz more beer probably would have overflowed the small pot I used.

I will probably make another pot of this wonderful concoction for our family's Christmas potluck.

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PostPosted: December 11, 2008, 3:30 pm 
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Arundel Pajo wrote:
I didn't see in the recipe when I jotted it down to add another 12oz, so I just did the 22oz Rogue.


Did you grab the Rogue at Specs? That is one of the few places I have found it around town.


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PostPosted: December 11, 2008, 4:23 pm 
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There's a store a couple of blocks from my house called Grapevine Market - close to the intersection of Shoal Creek and Anderson. They have an amazing beer selection. Incidentally, they have pretty fantastic selections of wine and Scotch, too! :D

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PostPosted: December 16, 2008, 10:19 pm 
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Oooh. Gonna have to try this as soon as I can get my stove working again. Sounds damned good.

Wondering though...I was just graced with about 20lbs of Elk and venison from my first hunting trip with my brother-in-law, brother, and uncle. Think ground elk or chunks of elk would work? Sounds like a great recipe and I have a lot of meat I need to put to use. Though the fat from beef may be important.../shrug. I'm a noob when it comes to cooking with meat.


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PostPosted: December 17, 2008, 12:46 am 
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I have used ground elk before and it works fantastic! The fat from the pork should be enough to balance. I use pretty low fat beef @ 7% or so... also you really do not have to worry too much about it since it all breaks down pretty well while simmering.

Wish I had an elk connection still!

Thank you all again for the props. I am glad I was able to piece it all back together in one shot. :)

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PostPosted: September 14, 2009, 3:41 pm 
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Well, it isn't quite that time of the year, but I have a cold and I need something spicy.

Off to the store to gather ingredients. :)

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PostPosted: October 28, 2010, 4:09 pm 
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Hmmm. Think Monday sounds like a good time to start some chili. Celebration for starting work-from-home schedule. :D

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PostPosted: October 16, 2011, 1:10 pm 
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Fuck it. Seems cool enough outside for some fall cooking

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PostPosted: October 16, 2011, 5:01 pm 
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I've got a ton of tiny orange habaneros on my plant now, I think this may prove a worthy receptacle!

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PostPosted: October 17, 2011, 4:57 pm 
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I have some Bhi Jolokias you can have Anders, those are chilis for real men!

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PostPosted: October 17, 2011, 10:10 pm 
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Those things are fucking dangerous!

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PostPosted: October 22, 2011, 8:01 am 
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They are, just one in your famous chili, and it's hot as all hell. Tasted great though! =)

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PostPosted: October 22, 2011, 1:11 pm 
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I miss getting my fresh chile petin's from a family friend down near the Mexican border. It was fun to crush just one of those tiny peppers to add to someone's dish... :shock:


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PostPosted: October 22, 2011, 2:16 pm 
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Those the lil round ones Boog?

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PostPosted: October 22, 2011, 2:42 pm 
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yup. Family friend had a citrus plantation, and he grew those bastards on the side


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PostPosted: November 3, 2011, 12:20 pm 
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Made a bastard version of this using whole beef shoulder (torn up using forks after cooking was done), leaving out the tomatoes and subbing some of the chiles for other types (I like the smoky note of chipotles and I had some at hand).

After 7 hours under lid in the oven, it was glorious. Just the thing for a weekend trip with the guys.

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PostPosted: November 3, 2011, 2:08 pm 
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I like the idea of using beef or pork shoulder for this. Think I will give it a try soon. Totally different texture, but ain't nothin' wrong with that!

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PostPosted: December 7, 2012, 6:08 am 
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Cold as balls out tonight, so I thought I'd try to make this. I live in Korea so I had to sub a few things I couldn't find. Turned out great! Thanks for reposting this. =D>


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PostPosted: December 13, 2012, 8:07 pm 
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Starting to get a wee bit cold. This will be for dinner.

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PostPosted: January 29, 2014, 6:12 pm 
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Oddly enough, tomorrow will be the first time I pit this against about 7 others at work. Bragging rights time? Sure hope so!

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PostPosted: January 29, 2014, 7:37 pm 
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You can just tell us you won. We'd never know. Or would we?!

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PostPosted: January 30, 2014, 6:21 pm 
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Well, it was all eaten, but I did not win. That's OK though. I am drinking beer at work. :)

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PostPosted: January 30, 2014, 6:25 pm 
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You're a winner in our mind!

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PostPosted: January 30, 2014, 10:59 pm 
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Awww shucks. :P

Although I did not win, it was pretty awesome that pretty much everyone brought beer and had a good time (in our boardroom). Let's see that style of shenanigans at IBM! :D

Rumor is, we are moving to a new location downtown directly above Rock Bottom Brewing...yay!

Some observations from the friendly competition (people put a ticket in front of their favorite...there were about 10 entries):

- Chili Mac never looks appealing. I keep the dehydrated version in my emergency kit, fyi... *shudder*
- The "traditional style" chilli didn't fare well in voting, although mine and the resident physical therapist's got many vocal props and neither had a drop left.
- The winner was my homie sysadmin. Quite a simple approach! Canned pintos, Ro-Tel, beer and about a pound of good bacon. And fresh chiles (difference maker). It was quite delicious, and I think the bacon-y goodness stole hearts and minds. It really wouldn't be considered chilli normally, but hey, it worked! I should have not told him to add a bit of additional salt....sigh


All in all, I don't really have anything I'd like to change about my recipe. It is simple and people seem to enjoy it. So I feel like a winner. A real live winner with lots and lots of friends and pets that can't wait for me to be home. A man's man, including men that like man's menz. A stalwart beacon of truth in the republic.

I am someone! Listen to me! BE MY FRIEND AND SHIT!

*click*

damn

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PostPosted: November 11, 2019, 1:10 am 
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Just won my neighborhood chili cookoff and thought of this thread... I used Rogue dead guy ale, but cooked this recipe.

https://www.panningtheglobe.com/eddies- ... ing-chili/

:D

Keep cooking chili! :)

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PostPosted: November 11, 2019, 4:42 pm 
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I was thinking about making some chili this coming weekend, I am sure I'll draw some inspiration from this thread 8)

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