alliancesjr: (we are a Genuises)
[personal profile] alliancesjr
If there's anything I have a weakness for - aside from Buffalo Chicken anything - it is a good chili. It's a relatively-recent obsession of mine, culinarily speaking, as I only had my first chili experience with Patrick, he who introduced me to the world of total non-sucking.

It's kind of a stereotypically Guy Food, chili. It's said that every guy has his own recipe, and will never share it with the world except when he's drunk, or really wanting to impress a girl. As false as this preconception is - most of my favorite chilis were made for me by awesome girls - the fact remains that it is as varied as the people who make it. Pat's chili, for example, favored heavily on the beans and lighter on the meat, and due to dietary restrictions was far more hearty than spicy.

Ever since then, I've sought out chili wherever I went. Sweet Tomatoes (also called Souplantation in other states) will often rotate between three different kinds, and once had all three available one frabjous day. When visiting Tessa before she moved up to Chicago, she took me to one of Cincinnati's three most famous chili places, where the chili is soupier and meant to be a condiment instead of a meal, and they give you funny looks for ordering just a straight bowl of chili even when it is right there on the menu, this is not like hot dog thing because Chicago doesn't even give you an option, no I am not still bitter about this.

(It actually is very good chili, despite my grousing.)

In any case, last week at work a box of chili mix was left at the front desk, and after a few days without anyone claiming it, I was allowed to take it home.

It turns out that making chili is just as extreme as eating it!

    @alliancesjr: *queues up 80s power montage music*
    (@chez_amanda: Shit does not get done without 80s power montage music.)

    @alliancesjr: EXTREME! BEEF!

    @alliancesjr: EXTREME! SAUCE!

    @alliancesjr: EXTREME! SIMMERING!
    @alliancesjr: EXTREME! Waiting around for chili to cook. #leastextremepartofchili

Finally, chili was done, and ready to be consumed. And of course, Tessa decided to girl hers up.

All things considered, it turned out pretty well. Two pounds of beef makes a lot of chili, and I'll have some for tomorrow. Thus begins my epic journey of chili-making; I plan on getting a slow-cooker (or registering for one for the wedding) and breaking it in with some Chili Around The World. It will be an EXTREME! EXPERIMENT!, in that I'll be researching a crapload of chili recipes from all over the internet, adapting and extracting and assimilating where I can.

Eventually, I will create the O'Shea Signature Chili, and when I do, internets, I will share it with the world.

It will be...


(no subject)

Date: 2011-10-13 05:52 am (UTC)
From: [identity profile]
I will trade you recipes. Mine is simple, but it uses delicious beans.

...actually, I have a recipe for something called Calico Beans that's mostly beans. And sugar. And bacon. Bean-sugar-bacon-beef.

(no subject)

Date: 2011-10-13 07:09 am (UTC)
From: [identity profile]
I loooove cincinatti chili. My dad found it ages ago on a business trip and then found a recipe for it.... Indianapolis has a skyline chili now so I got to try the 'real' thing last time I was there, but honestly I like my parents recipe better! I can hunt it down for you if you'd like it. :) there are many variations on too, which I have mixed and matched in the past...

(no subject)

Date: 2011-10-14 02:54 pm (UTC)
From: [identity profile]
Cincinnati chili is the best chili.

I used to get 4-ways on potatoes whenever I went to Skyline when I lived out there. Sooooo nom. :3

(no subject)

Date: 2011-10-15 10:34 pm (UTC)
From: [identity profile]
I don't suppose you watch Good Eats, do you? Alton Brown did a truly awesome chili episode a few years back. Maybe like five of them. Pesky things, those years.

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