Evening Edge
What’s For Dinner?
Home > Smart Eating > Archives > 2008 > September > 24 > Entry
DEL.ICIO.USWhat’s the secret to REAL chili?
The Atlanta Journal-Constitution
Devotees of chili will descend on Stone Mountain Park on Saturday for the Miller Lite Chili Cook-off, to sample the work of more than 300 teams competing for this year’s chili bragging rights. Which got us to thinking about chili — specifically about making it and eating.
But your definition of chili — and what goes in it — may be very different from your neighbor’s. Depending on your preference, you can choose beef, pork, chicken or vegetables as your base.
There are also regional varieties to select from: the unadorned Texas, loaded with chunks of beef and not much more; the classic Midwestern, full of ground beef, beans and tomatoes; the New Mexico, brimming with dried local chiles and pork; or the cinnamon-spiced Cincinnati, which is served over spaghetti.
Are you getting the picture?
PHOTO: Three bowls of chili: Texas red chili (top left), Cincinnati chili (top right), and Southwestern green chili (bottom, with plenty of New Mexico chiles) / PHIL SKINNER / Staff; Styling by JEANNE BESSER / Special. More chili photos
We’ve seen recipes that call for beer or molasses. Others swear by a hint of chocolate, a a splash of freshly brewed coffee or even a tablespoon or so of peanut butter.
Here are some recipes to get you thinking. Chili recipes, Brunswick stew recipes and Cornbread recipes.
So, tell us. What do YOU SAY is the most important ingredient in the very BEST kind of chili? And do you make it yourself or buy it?
Permalink | Comments (22) | Post your comment | Categories: Local Food
Comments
By kelly
September 25, 2008 8:15 AM | Link to this
The combination of meats. Beef, pork and turkey. Buffalo, if you’re so inclined but I warn ya, it’s can be dry
By hope
September 25, 2008 11:18 AM | Link to this
I love my grandma’s stew, but if I can’t make it down home, i love Shane’s Rib Shack’s version!!!
By Deb
September 25, 2008 11:50 AM | Link to this
I agree with Hope- Brunswick Stew isn’t an easy recipe. I get mine from Shane’s and then add a few seasonings to it so everyone thinks it is homemade! Shh!
By Michael Scharff
September 25, 2008 2:44 PM | Link to this
I add about a quarter cup of Johnny Harris original BBQ sauce as my “secret ingredient”…
By Bad Brad
September 25, 2008 2:54 PM | Link to this
A great addition to chili … bacon. Fry up 3-5 strips. then tear them up into your pot of chili. It really adds a great flavor.
By testedandtrue
September 25, 2008 3:34 PM | Link to this
Leave your cubed beef out at room temperture overnight. It’s tender and adds a unique “wild game” flavor to chili!!
By Nancy
September 25, 2008 3:42 PM | Link to this
I buy mine at Shane’s Rib Shack- theirs is too good to try and reproduce!
By Chess
September 25, 2008 4:33 PM | Link to this
Sugar
By Sam and Ella
September 25, 2008 4:44 PM | Link to this
That “wild game,” flavor is bacteria. Yum.
By Whatelse
September 25, 2008 8:10 PM | Link to this
Secret ingredient - any roadkill, preferably venison.
By testedandtrue
September 25, 2008 8:13 PM | Link to this
Thanks Sam and Ella. I’ve wondered why my guests tend to occupy all 3 of the bathrooms about an hour or so after eating. But the flavor is still hard to beat!!
By Secret
September 25, 2008 8:15 PM | Link to this
It may sound silly but 1 tsp (about what you get from 1 shotgun shell) of black powder makes the chili.
We’ve used it for years - folks think we cook the chili all day in a cast iron pot.
By Emily
September 26, 2008 9:02 AM | Link to this
I add some of Shane’s Rib Shack BBQ sauce- before I’d have to sneak to go ramekins of it but now you can buy it in their stores! Adds a lot of flavor to chili or brunswick stew!
By Wondering
September 26, 2008 10:16 AM | Link to this
What about this is has anything to do with eating smart?
By Matt
September 26, 2008 3:14 PM | Link to this
I was skeptical but Shane’s really does have great Brunswick Stew- i branched out from my Big Dad Sandwhich and got the stew instead- DELISH!!!!
By HS Teacher
September 27, 2008 7:30 PM | Link to this
Who in their right mind puts green bell peppers in their stew? Answer—Shane’s and it is horrible!
By formersalesman
September 28, 2008 4:09 PM | Link to this
Bell peppers? They are for spaghetti sauce. A good quality apple vinegar, and only the best paprika. Thats the ticket.
By kar
September 29, 2008 12:55 PM | Link to this
Dear heavens. Black powder from a shotgun shell? Leave the meat out overnight?
Try a combination of fresh and dired chile peppers. It’s less dangerous.
By Mark
September 30, 2008 11:30 AM | Link to this
NO NO NO- just buy it from Shane’s or attempt to recreat it with Shane’s recipe:
• 1 1/2 lbs cooked chicken breasts • 2 lbs smoked pork butt • 2 (14 1/2 ounce) cans diced tomatoes • 1 (16 ounce) package frozen whole kernel corn, thawed • 1 (16 ounce) package frozen cream corn, thawed • 1 medium onion, chopped • 1 (16 ounce) can chicken broth • 1 (12 ounce) bottle Heinz ketchup • 1/2 cup white vinegar • 1/2 cup Worcestershire sauce • 1/4 cup brown sugar, firmly packed • 1 tablespoon salt • 1 tablespoon pepper • 2-3 tablespoons hot sauce Directions
boil 1 1/2 pounds chicken breasts (with bone) and pull or shred meat In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce. Add thawed corn and cream corn; stir. Add tomatoes; stir. Lastly, stir in pulled chicken and pork. Cover and simmer over low heat, stirring occasionally, 3 to 5 hours.
By R. Lamb
October 2, 2008 7:59 AM | Link to this
REAL chili is in fact Chili con Carne which translates to chili peppers & meat. You may use beef, goat, javelina, or antelope. YOU MAY NOT USE BEANS! The meat & Peppers are slow-cooked together with seasonings such as garlic, sage, Mexican oregano, epazote, onion, etc., and salt. Thickening agents should not be necessary, as the gravy will cook down. Beans and such things as cheese and chopped peppers are served as side dishes or condiments to be consumed along with corn tortillas and the Chili con Carne.
RL
By Bob
October 2, 2008 8:50 AM | Link to this
Not sure if Brunswick Stew is considered chili but its all relative right!? Shane’s Rib Shack has the best, thanks for the recipe above I might attempt to make it on my own!
By Ann
October 6, 2008 8:50 AM | Link to this
I tried Shane’s Brunkswick Stew this weekend, by far the best I’ve paid for!