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Visionary
Posts: 8144
New Bohemia, VA | Okay, I'm keeping this within context of the forum. I was riding my Vision on this brisk 37 degree morning when I was thinking "man, what could be sweeter than riding my Vision on a chilly day?!" That's it, homemade Chili!
Ahh, a bowl of homemade chili waiting after a nice ride on the Vision. That's what a Vision Rider wants.... 
I won't get into it with you riders from the Lone Star state, I know what the real stuff taste like, but I make some the best off the range chili that any one has ever eaten
Edited by varyder 2009-11-28 12:40 PM
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Cruiser
Posts: 137
Houston, Texas | Chris
Glad you didn't go there..........
BUT
It is a good day for some "RED".
I'm just saying...
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Cruiser
Posts: 88
| Ahh YOU make the best chili now you know that some of us from New Mexico got to put our two cents in. when ever you want we need to get a chili cook off. I'll bring you lots of ice water because over here we don't mess around. | |
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Visionary
Posts: 8144
New Bohemia, VA | crank it up, I ain't scared! | |
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Iron Butt
Posts: 742
North Orange County CA | Hey Chris thanks for starting a Favorite Road Foods thread.
Regional variations of Chili are fascinating to me since it's a staple of my diet. In the 1960s in New England , chili was essentially a Bolognese spaghetti sauce with green bell peppers added. No spice what so ever.
I ordered a bowl of chili in a restaurant in Albuquerque about 30 years ago and received a bowl of chicken broth with whole jalapeno peppers floating in it.
Skyline 5 way Chili from Cincinnati (served over spaghetti noodles) has some pretty staunch supporters, although by virtue of blood and training I am a Brooking's Chili (Lexington,KY - closed but not forgotten) man and always will be.
I hear that there are even people who make something called a "White Chili" with turkey!!!!! Now, that is a scary concept.
I like mine with beans! Yeah, I know Texas boys don't, but they think BBQ is beef when the civilized world knows that real BBQ is pork!
Perhaps this thread could be converted to a Vision-Riders.com Best Road Food Guide (divided by region) and made a permanent thread.
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Visionary
Posts: 8144
New Bohemia, VA | I would be all for that but it seems those kind of discussion belong to the Victory-Riders.com network. I think it is an excellent idea though, as when I was at Rolling Thunder 2006 (I think) I met some folks that were from Conneticut and they had a tendency to take spur of moment road trips. They shared how one had mention they heard from a friend from Texas about some great BBQ, Texan style of course. Two days later they were eating some and then headed back home. There's also a great Mexican/El Salvadorian restaraunt that serves a great seafood soup in Baltimore. One day the wife unit and I headed out for an hour ride to have breakfast and 3 hours later we were having the seafood soup.
But if you want real great pork bbq I found that Smithfields of North Carolina to make the best, of the best. You can find a few of the places along I-95, just look for the signs. | |
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Visionary
Posts: 2118
Pitt Meadows, BC Canada | OH HECK..... lets do recipes ! Here's mine:
DON'S BC BACKROADS CHILI
Serves 8
2-1/2 lbs boneless beef round
2 med cans tomato sauce
1/2 cup beef stock + 1/2 c water
or 1 can whole mushrooms
1 cup diced onions
3 tbsp chili powder
1 tbsp brown sugar
1-1/2 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp allspice
1 tsp cayenne
2 bay leaves
Dice beef into 1/2 inch cubes and brown in hot pan. Put in tomato stock,water, onion,chili powder, brown sugar,garlic powder,cumin,oregano, tarragon,pepper, allspice and bay leaves. Bring to a boil, then reduce heat and simmer, covered; stirring occasionally until meat is tender. Usually at least 2 hours. I prepare 24 hrs ahead, then simmer for another hour or more before removing bay leaves and Serving. You could add a can of Red Kidney Beans (UGH!!)
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Iron Butt
Posts: 742
North Orange County CA | HOW TO "KEVINX" YOUR CHILI
Replace the water with fresh brewed coffee (anything but that burned stuff with the green and brown label).
Luzianne w/ chickory imparts a unique taste, the caffeine helps keep the heart rate and blood pressure elevated, which counteracts the artery clogging effect of the beef.
A good chili powder reduces or eliminates the need for all the other stuff. It's a blend of spices to begin with. McCormick's (my choice) has been around a long time and doesn't screw up the taste of your chili with weird things like cinnamon (like some of the expensive chili powders use).
If using ground beef, buy the cheap stuff with 85% fat, if you cared about your cholesterol you wouldn't be eating chili anyway.
Caramelize the onions in a little oil or bacon grease (no amsoil) first , add all the other ingredients to the pan after you cook the onions in it.
Add a handful of sugar to cut the acid in the tomato sauce.
Mix the spices (and sugar) into the ground beef, cover and let it sit for a while. Think of it as a dry rub.
Do not drain the fat, if you feel that you must degrease, then skim it at the end.
If you use beans (Joan of Arc Dark Red Kidneys, yum!) reserve the liquid from the can and use it in place of some of the water. The beans get added about 1/2 hour before you serve, this keeps them from getting mushy. Nobody like a mushy bean.
Three fingers of chopped dried red pepper will increase the hang time and add a little top end. My grandpa hung his chili pepper plants from the rafters in the garage to cure and concentrate the good stuff, Hmmmm...............
Salt and pepper to taste.
Make enough to freeze.
Make a batch without the beans. Freeze in small containers for use on chili-dogs and burgers later.
Always serve with a frosty cold beverage!
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Visionary
Posts: 1350
| I soak dry red kidney beans over night long before I even start making chili. It's amazing how many bits and pieces and stones are in a pound bag, hope I get them all out. :p | |
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Chili Con Carne