Re: Differing Methods of Chili Cookery

What's your favourite method of cooking chili? I've tried a few
different techniques. Sometimes I will brown the meat on very high
heat; making sure that it does in fact brown. I'm told that this isn't
ideal. the meat should be simmered not browned at all. Sometimes I
use Old El Paso Chili mix which I really like; adding V8 juice instead
of water. I also like it with water or beef or chicken broth.
Sometimes I use no mix but make my own with hungarian paprika, garlic
powder and cumin. Sometimes I use tomatoes and sometimes I don't. A1
steak sauce is good in the pot. So are many of the hot sauces such as
Frank's or Frank's styles. It's good topped with sour cream. I like
to top it with fresh squeezed lime juice. One thing that I'm going to
have to do is to add some tequilla to the pot one of these days.
Although that may be construed as consuming tequilla which I vowed to
never consume again back in 1974; I'm still holding strong. Maybe I'll
try some Jack Daniels instead. I've made it with wine and beer. I've
used different meats. My favourite is to use lean cubed pork(along
with mushrooms). The pork should be one of the lesser cuts; i.e.
shoulder; just trim it really well. I once saw a recipe for chicken
chili with cashews; it looks good although I haven't tried it. I
however have added cashews to other chilis and really like it. All in
all it looks as though I like pretty well every conceiveable chili
there is. Although there is one chili that I have not tried and that
is 'Cincinatti Style.'
Note that I always saute' my spices after meat has been browned. I
find that this makes a real difference. I really like beans in my
chili especially when done with beef. I've made chili using beef shank
which is OK but this cut is actually expensive when you figure it out
pound for pound. One advantage of using beef shank is that you can buy
it on the bone; trim the meat off and simmer the bones along with the
meat. Discard the bones at end of cooking though(lol); but eat the
marrow.