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Old 04-19-2003, 10:46 AM   #1 (permalink)
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Hanxter's Kitchen Sink Chilli

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Old 04-19-2003, 11:25 AM   #2 (permalink)
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Huh - sounds fantastic, although, imho, not enough emphasis on the chilis themselves - I'm a big fan of chili which has a good number of different chilis with their own flavors - I always bias more towards chipotle, but I do enjoy that smoky taste. Although lately more and more serranos and anaheims have been sneaking into mine - Alton Brown has a great discussion of chili in his cookbook. Worth checking out. Well, and also for the directions for turning your outdoor charcoal grill into a forge.
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Old 04-20-2003, 05:20 AM   #3 (permalink)
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i made this chilli when i found the recipe on the last tfp. it is phenomenal. it was the hit of the party. the only thing i would however change is the quantity, after everyone was gone there were no leftovers. i need to make a double batch next time.
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Old 04-20-2003, 07:45 AM   #4 (permalink)
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Hanxter I always cook on the fly so coming up with exact recipe is impossible! I've placed first twice in cook offs and last or at least funny faces from the judges. I use Daves insanity sause. It has a great flavor and a little goes a long way. Always take pepcide before I cook too!
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Old 02-02-2004, 10:55 AM   #5 (permalink)
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if you have left overs... (which i doubt)...

get an aluminum baking pan - disposable - line it greased with cream cheese - add the left over chilli - and top with two shredded cheeses - 1 bag chedder and 1 bag mozzarella - bake till melted - serve with "dippers"
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Old 02-02-2004, 11:17 AM   #6 (permalink)
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That sounds phenominal! I can't wait to try this, this weekend!
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Old 03-01-2004, 08:12 AM   #7 (permalink)
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I finally made your recipe, but I also altered it a little so it wasn't so hot. It was the best chili I've ever had, I can only imagine if I had made it to it's fullest spice potential, how good it really would have been. Very very filling, one bowl was more than enough for me! Thanks for this, I will continue to enjoy it!
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Old 10-27-2004, 08:04 PM   #8 (permalink)
is awesome!
 
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tried this recipe today, excellent work hanxter! can't wait til tomorrow for the flavors to settle in. Much sweeter than the chilli i'm used to, but great. Tried stirring a bit of cream in my bowl and that was nice too. Tomorrow I'll have it with cheddar and, of course, spaghetti.
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Old 02-12-2006, 01:04 PM   #9 (permalink)
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finally won the great state of maine chili cook-off with this recipe!!!

next month is the north east regionals - i did it exactly to the sheet and no added crap - good luck and enjoy!!!
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Old 02-12-2006, 02:28 PM   #10 (permalink)
 
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Quote:
Originally Posted by Hanxter
finally won the great state of maine chili cook-off with this recipe!!!

next month is the north east regionals - i did it exactly to the sheet and no added crap - good luck and enjoy!!!
oh wow! this looks insanely good! i'm a big fan of chillii so i'll have to give it a shot. march break probably. good luck in the next cook-off!!
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Old 02-12-2006, 08:14 PM   #11 (permalink)
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Awesome job on winning! Can't go wrong with such a good receipe. I just made a batch this weekend too, and it is still damn good!
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Old 02-12-2006, 09:17 PM   #12 (permalink)
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Makes my mouth water just to read the recipe. Congratulations.
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Old 02-20-2006, 09:14 AM   #13 (permalink)
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sounds like a really good recipe
next time i'm making chili in my dutch oven i'll have to give your recipe a try!

congrats on the first place and good luck at the next level!
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Old 02-23-2006, 03:30 AM   #14 (permalink)
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Location: Chapel Hill, NC
Definitely gonna have to make this one soon... I was looking for a good chili recipe--this looks like the one
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Old 02-23-2006, 03:54 AM   #15 (permalink)
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Sounds excellent. Thanks Hanxter. Printed and loaded, waiting for the next grocery grab.
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Old 03-19-2006, 07:45 PM   #16 (permalink)
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on the "Reduce heat to medium-low, stir and cook for forty minutes stirring often. " part right now... smells great... and the little samples i've snuck taste great also... cant wait till its done!
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Old 03-19-2006, 10:04 PM   #17 (permalink)
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wow turned out really good...
my buddy was adding the molasses and he said "hey, it says he uses more then one tablespoon of molasses so i'm gonna add more then that" and i say ok and as i turn around i see him just dump a ton in...

so it was really sweet.... i think it would have been better with closer to one tablespoon of molasses instead of like 4...

and also it seemed a bit on the soupy side, or maybe i just like my chili thick *shrug*

turned out really good... had about 8 people and no left overs...

i think a couple of us are gonna go collapse into chili comas now... myself included

thanks for the awesome recipe!
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Old 03-20-2006, 05:48 AM   #18 (permalink)
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the molasses - by 1 tbsp means a little - 2 means a lot - 4??? uh... no

just to gloat a bit - i one the local cook off in february and the regional yesterday...

finally, now i can retire
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Old 03-21-2006, 06:06 AM   #19 (permalink)
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WOW, this looks amazing, I have to give this a shot next time I am in the mood for some chili.

I too serve my chili I make with a small bit of sour cream so I should enjoy this one as well to see how the flavor compares to mine. Do you use any kind of crackers or anything when you eat it? I have been known to crunch up a small bit of cheez-its and pour in the bowl when I eat I like a thicker chili, not a big fan of the soup with meat and beans style.
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Old 03-21-2006, 09:22 AM   #20 (permalink)
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Location: Chapel Hill, NC
The weather just got unexpectedly cold again--might be breaking this one out in the next couple of days.

How do you make your barbecue sauce? I've seen tons of recipes for it, but I'd like to know what you use in this chili...
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Old 03-21-2006, 10:11 AM   #21 (permalink)
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Quote:
Originally Posted by sailor
How do you make your barbecue sauce? I've seen tons of recipes for it, but I'd like to know what you use in this chili...

Good question, I know I am totally hooked on a South Carolina BBQ sauce that my gf picked up on one of her trips to where she grew up, and now whenever she goes back down to visit family and friends I make her buy me QUARTS of the stuff to eat on anything, I don't know if it would work well in a dish like this since it seems to be a "Carolina style" that I have been told is made with a vinegar base and not the tomato base like I am used to having here in Ohio when I get a bottle of Open Pit or Montgomery Inn sauce like I normally buy....

/me runs off to search the cooking thread to find out more about this carolina sauce...
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Old 03-21-2006, 10:51 AM   #22 (permalink)
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Location: Chapel Hill, NC
Quote:
Originally Posted by MontanaXVI
Good question, I know I am totally hooked on a South Carolina BBQ sauce that my gf picked up on one of her trips to where she grew up, and now whenever she goes back down to visit family and friends I make her buy me QUARTS of the stuff to eat on anything, I don't know if it would work well in a dish like this since it seems to be a "Carolina style" that I have been told is made with a vinegar base and not the tomato base like I am used to having here in Ohio when I get a bottle of Open Pit or Montgomery Inn sauce like I normally buy....

/me runs off to search the cooking thread to find out more about this carolina sauce...
Like you well know, SC style sauce is the mustard based kind (and my favorite... yum). NC is the vinegar based. I've generally heard the tomato based BBQ sauce called Texas style, but I don't really know, no one around here (central NC) touches the stuff
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Old 03-21-2006, 10:54 AM   #23 (permalink)
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Another question--are you using fresh or dried herbs (sage, basil, cilantro)?
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Old 03-23-2006, 12:30 PM   #24 (permalink)
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herbs are dry and crushed in my hands to get the flavor out...

asking how a guy makes his BBQ sauce is a backyard no-no - but i'll tell ya this - mine has bourbon in it

dig into my rib recipes
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Old 03-05-2007, 11:03 AM   #25 (permalink)
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I just made this one on Friday, made it a double batch right off the top. I used Jalapeno's and omitted the coriander (couldnt find any, and don't really like it so didnt stress about it). I thought it turned out very good. It was a nice heat that kinda built on you. Only a couple of the women had troubles eating it, most everybody raved about it.

Thanks Hank.
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Old 03-05-2007, 02:01 PM   #26 (permalink)
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Man, I forgot this was still out there! I've been using this receipe almost exclusively. Although I've been making two batches, like 1/2 batches. My wife and kids won't eat anything with "spice", so I leave out a few things, and they love it. I really want to go to a competition and try the receipe, to see where it would stand.
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Old 03-05-2007, 03:24 PM   #27 (permalink)
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I need to buy a meat dicer thingamabob or something, with 4 lbs of steak and pork it took forever to dice it all, my hands were cramping.
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Old 03-07-2007, 07:36 AM   #28 (permalink)
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i put the meat in the freezer for maybe 20 miuntes before slicing and dicing

the meat is 1" thick - slice it into thin strips, the slice the strips into thinner strips and using a cleaver chop it or use a long banana shaped knife to "rock and roll" it
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Old 03-07-2007, 07:51 AM   #29 (permalink)
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I did the freezer thing as well to make things a bit easier but was still very time consuming. But, it was worth it.
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Old 03-08-2007, 10:45 AM   #30 (permalink)
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Question: How 'hot' is this chili?
At my office, we occasionally take turns cooking everyone lunch and I thought about this chili for when it's my turn. I haven't cooked any yet and I know there are a couple of ninnies here in the office that don't like any spicy foods.

As an example, last week our IT mgr. made everyone curry chicken and a member of the sales team said that was about his limit.
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Old 03-08-2007, 12:07 PM   #31 (permalink)
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I like this recipe, but I think I altered it beyond belief, being a vegetarian. So whereever meat appears, tofu or some fake soy equivalent took its place.
But it was still really good. The cinnamon was genius.
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Old 03-08-2007, 05:07 PM   #32 (permalink)
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if your coworkers do not like heat, then this is not the recipe for them imho.
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Old 09-12-2007, 10:40 AM   #33 (permalink)
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That recipe sounds really good. I may try it, but my wife does not eat beef. That leaves a lot of chili for myself and my 4yo daughter. I suppose that's what freezers are for.

Does anyone know of any good "white" chili recipes? My wife claims that she will eat white chili/chicken chili.
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Old 09-12-2007, 10:59 AM   #34 (permalink)
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Gawd, that sounds incredible.

/me prints recipe
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Old 09-13-2007, 01:42 PM   #35 (permalink)
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This looks very good. The peanut oil, is it essential for this recipe? Perhaps for thickening? I would have to substitute... Also that part of cutting out the seeds of the chilis... that's the good stuff!!! Roughly how many chilis are in a jar? I've never been somewhere that fresh chilis were not available.
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Old 09-14-2007, 01:02 PM   #36 (permalink)
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I have a little cookoff coming up, and while I have placed 3rd both times with my recipe (which is a Texas Red) I may want to try this one out. If it has already proven to be a winner, then that sounds pretty good.

I won't ask for your BBQ sauce recipe, but can you tell me what 'style' it is? I don't want to use the wrong type of stuff in this mix.

Also, have you made any adjustments to it since posting it in 2003?
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Last edited by Mister Coaster; 09-14-2007 at 01:05 PM..
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Old 09-15-2007, 07:52 AM   #37 (permalink)
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i've not changed a thing from the first to the last... but even if followed exactly, no two will come out the same... aside from winning both cook-offs last year i hit the local this year and won second in the regionals... i may retire it... good luck if you use it...

my BBQ sauce is "Old Grand Dad" style... ask Uncle Phil... i thought he was gonna croak when i added it in
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Old 09-15-2007, 09:04 AM   #38 (permalink)
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OK, I know old grand dad is whiskey, but is the sauce itself a mustard based? tomato based? sweet? spicy? If you are unwilling to gibe further info, well, so be it.

Either way, i'm going to try the recipe for my upcoming cookoff.
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Old 09-15-2007, 07:22 PM   #39 (permalink)
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I've used this recipe multiple times since I first saw it posted ages ago. I've made my own changes, namely using good beer in place of the water and roasting all the peppers before they go in. Also my own BBQ sauce, of course...mine is rye based, not bourbon, but probably in a similar vein.

Thanks again for the chili recipe, Hanxter. Always great stuff.
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Old 09-16-2007, 04:37 PM   #40 (permalink)
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love chili, will try this for sure soon
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