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[Chopzilla]

Plank is rolling in K

 

[brownbrown]

Plank is rolling in K

BB is knot :-(

 

[Chopzilla]

Neither is chopz

 

[brownbrown]

at least we won a little on fooseball

 

[Mr. dB]

Spent the past 2 hours on my Famous Chili with ghost chili's . house smells of chili and roasted garlic.... i cant breath that smell in ENOUGH

I do enjoy a good hot "cookoff style" chili, but my chili is more of a comfort food "gramma style". I do use more cayenne than gramma would though... I go a bit heavy on the tomato products, when I'm making it it tastes like spaghetti sauce until I start adding the chili powder, cumin, and stuff. My only trick is that I take a recipe that calls for 2 lbs of meat, and I use 3 lbs without changing anything else.

My friend's wife made some mango salsa at a cookout a few weeks ago, she used a couple of tiny little chilis, I don't remember what they were but they were little red guys about 1/2" long each. She was supposed to only use one. That salsa would sneak up on you because it was so delicious with the mangos and cilantro and stuff, but it would just keep burning and burning until you killed it with beer.

 

[brownbrown]

I do enjoy a good hot "cookoff style" chili, but my chili is more of a comfort food "gramma style". I do use more cayenne than gramma would though... I go a bit heavy on the tomato products, when I'm making it it tastes like spaghetti sauce until I start adding the chili powder, cumin, and stuff. My only trick is that I take a recipe that calls for 2 lbs of meat, and I use 3 lbs without changing anything else.

My friend's wife made some mango salsa at a cookout a few weeks ago, she used a couple of tiny little chilis, I don't remember what they were but they were little red guys about 1/2" long each. She was supposed to only use one. That salsa would sneak up on you because it was so delicious with the mangos and cilantro and stuff, but it would just keep burning and burning until you killed it with beer.

I got heavy on the tomatos too. diced canned,fresh, paste, and sauce. Love the stuff!
I go heavy on the chili powder too, I have no excuse why i dont have cayenne in the cabinet.
Ditto on the heavy meat too! but also put tons of Garlic and Oniontoo. Damn DB. Cooking pro!
I'm trying to get some magno salsa made by my salsa pro, but its like pulling fucking teeth!
Those little chili's might be Vietnamese or Thai... Killers in relation to size.

 

[jester72]

Hit me with some sweet K!

 

[canadianhitman]

All this talk of chili made me hungry before bed. Dammit!

 

[Mr. dB]

I got heavy on the tomatos too. diced canned,fresh, paste, and sauce. Love the stuff!

Haha yeah the "one of each" approach. I do that for bolognese, but my chili seems to work out about right with just one 24 oz can of crushed roma tomatoes and one small can of paste.

For the bolognese I use a bit of red wine to clean out all the tomato paste stuck to the side of the can, I wanna extract every single last milligram of tomato flavor. I wonder if the wine would be weird in chili?

 

[caligirl85]

want a Roofy ? come have a drink i kid ... ..I KID !!!

LOL....wasn't it Hangover where they guy said they should be called "floories" cause you always end up on the floor!!