MUScoop
MUScoop => The Superbar => Topic started by: TomW1365 on October 21, 2009, 03:08:57 PM
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This site was really helpful to help us with Real Chili recipes... after borrowing ideas, this is as close to having the real thing at home... unfortunately, I've been cleaning up oyster crackers from the kitchen for a few weeks. Thought it would be helpful to create a document that you can print up and store in your chili drawer.
What's the chances of bribing someone to get the actual recipe from Real Chili?
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Just printed one off, thank you.
I had some Real Chili after madness for the first time since I graduated. Delicious as always! Whoever said it was dead is a fool.
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FYI... I picked up Real Chili to go a few months back and made my version and compared the two side by side. My version was more red... so I added 3/4 of a bar of unsweetened chocolate to the recipe. It looked the same after I cooked the chili for 3 hours. Very slight difference in taste. I'm glad people have enjoyed it! Tinker away!
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Just to make it easy for anyone that doesn't have word (I know...everyone should have it or open office...), I converted to a PDF...
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Bump...
I'm in a Chili Cook-off at my place of work tomorrow and tonight I will be attempting my first-ever batch of "Real Chili" (or some reasonable facsimile thereof). I've read all the Real Chili related threads here and also looked at all the recipes on the Wiki (http://wiki.muscoop.com/doku.php/bars/real_chili). Here's some questions I need answered:
1) Yes or no on the baker's chocolate?
2) If yes to 1, how much?
3) Yes or no on the cinnamon?
4) Malt or cider vinegar?
5) Beef broth or water?
6) Ground pork in addition to ground beef - yes or no?
Has anyone attempted all four of the recipes on the Wiki and, if so, which one was closest to the real deal? Any and all thoughts are appreciated!
"There's been a lot of talk about Real Chili recipes...maybe, maybe too much talk."
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Bump...
I'm in a Chili Cook-off at my place of work tomorrow and tonight I will be attempting my first-ever batch of "Real Chili" (or some reasonable facsimile thereof). I've read all the Real Chili related threads here and also looked at all the recipes on the Wiki (http://wiki.muscoop.com/doku.php/bars/real_chili). Here's some questions I need answered:
1) Yes or no on the baker's chocolate?
2) If yes to 1, how much?
3) Yes or no on the cinnamon?
4) Malt or cider vinegar?
5) Beef broth or water?
6) Ground pork in addition to ground beef - yes or no?
Has anyone attempted all four of the recipes on the Wiki and, if so, which one was closest to the real deal? Any and all thoughts are appreciated!
"There's been a lot of talk about Real Chili recipes...maybe, maybe too much talk."
1. No
2. -
3. No
4. I use white, but I don't think the difference is noticeable.
5. Broth
6. No way
I've made this about 5 times, and loved it every time. I put in a little more chili powder because that is how I prefer my chili.
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1) Yes or no on the baker's chocolate?
2) If yes to 1, how much?
3) Yes or no on the cinnamon?
4) Malt or cider vinegar?
5) Beef broth or water?
6) Ground pork in addition to ground beef - yes or no?
1) Yes
2) Don't need a ton, gives it a little color and richness.
3) No. This ain't Skyline ;)
4) I just used regular white vinegar
5) Can go either way. If broth, I'd go with the reduced sodium. First time I made it, I used regular and it was too salty.
6) Nay. Beef only.
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I have used turkey with this recipe and gotten great results.
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Today is quite chili! I have some Real Chili going right now... something must be in the air! I know something will be in the air about 4 hours from now. Stinky air.
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I make it exactly according to the recipe at the top of this thread. In fact, I had it on Monday. I do add extra chipotle seasoning to my own bowl, along with oyster crackers, cheese, sour cream and onions. It's very close to the way Ma used to make it back in the day.
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Bump...
I'm in a Chili Cook-off at my place of work tomorrow and tonight I will be attempting my first-ever batch of "Real Chili" (or some reasonable facsimile thereof). I've read all the Real Chili related threads here and also looked at all the recipes on the Wiki (http://wiki.muscoop.com/doku.php/bars/real_chili). Here's some questions I need answered:
1) Yes or no on the baker's chocolate?
2) If yes to 1, how much?
3) Yes or no on the cinnamon?
4) Malt or cider vinegar?
5) Beef broth or water?
6) Ground pork in addition to ground beef - yes or no?
Has anyone attempted all four of the recipes on the Wiki and, if so, which one was closest to the real deal? Any and all thoughts are appreciated!
"There's been a lot of talk about Real Chili recipes...maybe, maybe too much talk."
1. Yes
2. Half of what the recipe calls for. Add more to taste. I always go with half
3&4. No
5. Water
6. Beef, 80/20
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It's very close to the way Ma used to make it back in the day.
You mean Francis?
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Speaking of Ma and Blondie, anyone got a picture of them to post here?
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Make your life easy, don't buy all those stupid ingredients. Penzy's Chili 9000, ground beef, tomato paste, crushed tomatoes, water and/or a little beef stock to adjust texture. If I put it in a Real Chili container I could fool any of you.
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Real Chili has no crushed tomatoes.
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Real Chili has no crushed tomatoes.
That's great.
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I have used turkey with this recipe and gotten great results.
I also began using turkey in my chili. Tastes great still. I've also tried bison which was neat.
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Make your life easy, don't buy all those stupid ingredients. Penzy's Chili 9000, ground beef, tomato paste, crushed tomatoes, water and/or a little beef stock to adjust texture. If I put it in a Real Chili container I could fool any of you.
That's a good one
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I would take that bet any day. Silly/amateur recipe.
Really? Says the guy that never tried it...what exactly makes it a silly/amateur recipe? I've dicked around using all kinds of stupid ingredients in most of these ridiculous recipes, and guess what. They don't work. I appreciate the uniformed opinion though.