:diablo:Then again you could always add some ghost peppers:diablo:

Never tried
 

I've never tried the hot chillie beans. I hate using anything that is pre flavored. I only use the dark red kidney beans and flavor everything myself. All you need to do is add one large onion, a can of tomato paste, one can of stewed tomatos, and one can of diced tomoatos. I sometimes even use forzen mixed peppers in my chillie to save time. Then add your own concoction of spices to get things the way you like. Oregano, garlic, salt, pepper, sugar, and chillie powder. I also use Acsent on the beef while browning it. With five of us in our home I use about 8 to 10 cans of beans in our Chillie. I have noticed that the amount of beans you get per can has deminished over the last year or so. I guess even the canneries are cutting to save money. They just add more juces to keep the weight up to par. Cheap bastards.

They had the annaheim peppers there . But i all ready spent about $30 to make this chilli . so This time i'll just start with half a pepper & go from there . Thje recipe stated to brown the meat first .

If it is ground beef surely. I use sirloin chunks. Ribeye is nice too. I like to chew a bit, though it comes out pretty tender. Chili can't be too much like soup.

Secret ingredient: Hoisen Sauce, sweet, savory, yummy.

Yes it is 2# on ground beef . I have never heard of that sauce . I dont want to try to much for the first time . I have all ready changed a little from the recipe i got from all recipes .com . I may try jerry's trick of adding a table spoon or two of sugar .

I agree Jerry, no pre flavoured gunk is required if you use a good recipe & reasonable ingredients

If you hold off adding the chilli until you have the batch correctly seasoned (maybe an hour or two before finished in the slow cooker you plan on using) & the acidity dealt with. Slow cooking meat disolves chewy connective tissue & relaxes the muscle fibres which is excellent for the type of cuts that go into chilli. If you like chew, add the meat about 4hrs (half way) into the cooking

Here's a handy link www.chilliworld.com/index.asp the Scoville Heat Index makes for an interesting read...

Mom's recipe
 

This all makes me think of when I was just a kid asking my mom how to cook. She used to tell me that some day I may have to cook for myself, and then she would ask me if I wanted to eat well, or starve. So she sat me down in front of the stove on a little setp-stool to watch her cook. She never measured anything and no two recipes were the same. So I learned at an early age to fend for myself. I began cooking meals for the family when I was like 11 or 12, and through the years have modified some of her goodies to sute my own taste. The wife & kids rave about how good the food is here at home, and most of them are also healthy. Life is good. So each time you cook you just have to try something a little bit different to spice things up and not let dinners get boring for anyone. Now I can whip up just about any meal in about 30 minutes to an hour. We do have a slow cooker and I am trying to get used to doing things that way, but I am home most days anyhow so it really does not get used a whole bunch. WOrking at home and being a stay at home father has its perks.

Her is what im am going to use . I will cook on low for 8 hrs.

Two pounds ground beef
6 cans of beans 3 kindney & 3 hot chili beans
1 very lage onion maybe more
3 cans diced tomatoes 2 green pepper & onion flavor & 1 roasted garlic flavor
1 pouch of macormicks slow cooker chili seasoning

What do you think is one pouch of seasoning enough ?.

Never
 

Never heard of it. McKormicks slow cooker chillie sauce? My point is that you have no idea what all they put in that crap. Make up your own chillie flavoring and work on improving it each time you make this dish. Don't use someone else's factory made ingrediants. Mix and match your own. You will be proud of your accomplishment and can share it with friends next time around and blow their minds. Thats how you learn to cook. You also need some tomato paste to thicken it up a bit.

The McKormicks ingredient list;

SPICES AND HERBS (INCLUDING CHILI PEPPER AND BLACK PEPPER), SALT, ONION, MODIFIED CORN STARCH, GARLIC, GREEN BELL PEPPERS, AND SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING)

Hippie, you could do a lot better than this...a recipe from the link (untested by me) so just posting up ingedients not an endorsement...

3 tablespoons butter or olive oil
1 large onion
Two cloves garlic
One pound chopped beef
3 cups water
11/3 cups tomatoes
1 green pepper
1/2 teaspoon celery seed
1-2 teaspoon Hot Pepper Sauce
1 teaspoon cumin seed
1 small bay leaf
2 tablespoons chili powder
1/8 basil
11/2 teaspoon salt

If you're using 2lb of meat, you'd need to double these ingredients

You can get that sauce from the Oriental/Chinese section of your grocery store. Sugar or corn/maple syrup( I like Maple) provides a nice contrast and actually gets rid of the slight bitter taste of the beans and pepper especially when cooked over low heat for a longer amount of time.

I personally like using dry kidney beans. What I do is washed and soaked them in lukewarm water with a bit of salt to soften the coating and also let them soak up the salt to make it even more flavorful. For herbs such as oregano, I go for fresh ones from the Japanese stores.

Dont forget a touch of cayenne pepper- its a different kind of heat really adds to the dish - and definately start with plain kidney beans - taste as you go you can add heat with dried spices if it ends up too mild

The chili tastes AWSOME :party::yipi::lol:.

WOOOHOOO! :yipi:

Don't forget to write down the recipe!!! :lol:

I all ready printed it out. I added a 1/4 cup of sugar 4hrs in to 8hr cook time .