[corkybstewart]

No offense to anybody but good, well made chile shouldn't need a thickening agent.  Rehydrate dried chiles, scrape the pulp and the chile will be plenty thick without having to make gravy.

[bografan]

No offense to anybody but good, well made chile shouldn't need a thickening agent.  Rehydrate dried chiles, scrape the pulp and the chile will be plenty thick without having to make gravy.

Hehe.. No offense taken. Although isn't that like saying that you shouldn't need FMJ Hollowpoints in your gun or you shouldn't need Michelin tires for a smooth ride? It's all personal preference at this point. Whatever works for you, kinda thing.

I know someone who makes a non `gravy' chili yet before each bowl he'll crush a fistful of saltines over it and mix it in. IMHO, that seems like the same thing.

[beerocd]

Mmmmm, sounds great! I wish I had a Mexican grocery store around.

Yeah, there's nothing ethnic down there by you.  I had a 618 # for 7 years.
You are in the land of Pork Steaks and Bud Light.

[capozzoli]

I dont use masa harina as a thickening agent, although it does serve as one.

 I use it as a flavoring agent. It leaves behind a great Mexican type flavor and consistency.

[bluesman]

Here's the winning recipe and the link for the 2009 ICS Cookoff.


Winning Recipe


MAUREEN’S ALMOST FAMOUS RED CHILI
 
Ingredients:
3 lbs of tri-tip cubed
1  8 oz. can tomato sauce
1 15 oz can of chicken broth
1/8 tsp. red pepper powder
1 tsp. chicken base
2 Tbsp. Gebhardt’s chili powder
2 Tbsp. Ray’s brand chili powder
1 15 oz. can beef broth
1 Tbsp. Ray’s brand onion powder
1 whole jalapeño seeded and halved

½ tsp. white pepper
1 packet Sazon goya seasoning
½ tsp. salt
3 Tbsp. Gebhart’s chili powder
1 Tbsp. Ray’s brand garlic powder
2 Tbsp. Ray’s brand cumin

¼ tsp. brown sugar
1 Tbsp. New Mexico light chili powder
1 tsp. Ray’s brand cumin
2 Tbsp. New Mexico light chili powder

1 Tbsp. Gebhardt’s chili powder
Thicken with arrow root
salt or brown sugar to taste
tomato sauce if needed
 

 
 
 
Instructions:
 
Brown cut up tri-tip in pot until gray in color.  Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.
Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin. Continue to simmer pot for another 30 minutes.
20 minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.
 

http://www.chilicookoff.com/Winner/WC_2009.asp

[euge]

Ooooh. Getting "chilly" out there.

Here's most of mine and I will proudly tell you that I make the best chili out there.

1# ground beef or turkey 80/20
1# ground pork
1/4 finely minced onion
1 14.5 oz can of stewed or diced tomatoes
3.5 oz of tomato paste
1 Tbs of minced garlic
1/4 cup chili powder (or more to taste)
2 Tbs of comino (cumin) fresher the better
1 tsp of oregano crushed
1 bay leaf
1 Tbs of salt or to taste
1/2 Tbs fresh ground pepper or taste
2 dried serrano peppers dried and crushed
1/2 dried ancho chili dried and crushed
1 piece of baker's chocolate

Now that I have revealed the bulk my secret to you I hope you will use it responsibly. (cough) Oh I didn't tell you how to put it all together? Aaaah well that's another part of the secret...   Brown meat add spices simmer for one hour. Add water if it needs it.
 
Beans are fine in chili as long as they aren't cooked in the chili. That will change the flavor and it becomes something else. Masa is OK too. I don't use it and no-one notices.

Texture:

Color:

[bluesman]

Looks great Euge!

I need to put a batch together sometime soon.  I'm eager now that I've just seen your recipe.
I'll try to post the recipe and some pics when I do.

[Robert]

Good looking chili Euge. I love ancho chiles in my chili. I tend to add some ancho powder to the mix, then a mixture of several dried chiles to the pot whole, that way they add their flavor, but can be pulled out of the bowl individually for those that don't want the extra burn. I've been experimenting with Guajilla, pasilla, NM, cascabel and anchos. Love the different layers they add. I also keep a well supplied stock of roasted hatches in the freezer that usually find their way into the pot.

No recipe from me though. I tend to just wing it when it comes to chili. I almost always use ground beef/turkey instead of cubed or 'chili' cut grinds. Always use my cast iron dutch oven for the cooking too. I like a more 'sloppy joe' texture to it. And reheated the chili the next day......heaven!

[euge]

Always better the next day!

[hamiltont]

Always better the next day!

And throw some Velveeta in it & grab some Tortilla Chips. 

[Robert]

Always better the next day!

And throw some Velveeta in it & grab some Tortilla Chips Fritos Corn Chips.

There, fixed...

[hamiltont]

Always better the next day!

And throw some Velveeta in it & grab some Tortilla Chips Fritos Corn Chips.

There, fixed...

    Ya those too.... 

[corkybstewart]

Always better the next day!

And throw some Velveeta in it & grab some Tortilla Chips. 

Throw in some cheddar and jack cubes and grab a toasted tortilla.  Much better

[hamiltont]

Always better the next day!

And throw some Velveeta in it & grab some Tortilla Chips. 

Throw in some cheddar and jack cubes and grab a toasted tortilla.  Much better

Ahh yes..  This might turn a nose or two but that chili/cheese combo is DYNAMITE in an omelet...

[chumley]

Similar to majorvices' smoked roast chili recipe....try dicing up a mesquite-smoked beef brisket and throwing it into your chili sometime.  A brisket smoked for 8 hours puts chili over the top.

Not much for me to add, except my chile choices....I like to toast, rehydrate, and puree a blend of anchos, guajillos, and New Mexican reds.  Plus, a couple of chopped up chipotles.