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Off the shelf Chili mix that you use and like?

im in the lab right now with 2 over the counter chili mixes i wanted you to know as soon as all data is in i will post a reply...
i will give you my first one though its a chili mix(all spices no wet stuff) called carol shelby chili mix...its in a brown paper bag....i realy like this but it is pretty mild in heat..they give in the bag a little bit of cayene but your first spice i would add is more heat...kato makes a habenero powder that he game me a sample of...great flavor and great heat. now in casi rules we are not suppose to float veggies but in this case were talking about just good ole chili to eat so if powder heat is not available i would chop up some habs or peppers of your likeing for heat.
now carol shelbly i like to bump up the spices a little more chili powder mabey a tablespoon...more cummin like 2 teaspoons more onion powder or if you really like onions a onion choped up really fine and in the mix.
now my favorite part of carol shelbys chili i substitue water for beer (to your desired thickness)
put in bowl
add cheese
mabey some sour cream
some chips or crackers
spoon
beer(to drink)
eat
yummmmmmmm
i got another chili mix comming in the mail im gonna experiment with i will i will let you know how it gose next week sometime.
 
Not sure, Bubbinator... What year would that have been???

Besides, I don't just like hot chili, I like hot and flavourful chili... hence the Fusion Fire instead of Hurricane.


T
 
Had a great arguement with a lady at the Stone Mountain Chili Cook off (20th out of 218, and I'm still pissed). She demanded that chili had to be hot to be good. I said that any turd could make hot chili, it takes a real cook to make good chili (note: my comp chili is mildly medium heat so all can enjoy, getting it to "Tina Heat" with flavor is an easy jump) She tried my red with doubt in her eye and said "yep, you were absolutly right" and voted for me.
 
chiliman said:
Had a great arguement with a lady at the Stone Mountain Chili Cook off (20th out of 218, and I'm still pissed). She demanded that chili had to be hot to be good. I said that any turd could make hot chili, it takes a real cook to make good chili (note: my comp chili is mildly medium heat so all can enjoy, getting it to "Tina Heat" with flavor is an easy jump) She tried my red with doubt in her eye and said "yep, you were absolutly right" and voted for me.
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She might think you're right, but the peppers enhance the flavour... The best meals still get better with heat; at least they do in my mouth. :doh:

For what it's worth though... if it's not good, it doesn't matter how hot it is. How good YOURS is, would determine whether I added Hurricane or Fusion Fire. Either way, if it's wussy enough for everyone to eat... it needs peppers.

T
 
It is sadly a dog feed dog world out there and you just gotta be able to feed the masses. I agree whole heartedly about the peppers and flavor, unfortunatly in my line of work, what I see as mild, most see as smoking and most folks will not buy the smoking. I have bent to the rules of business, but came strong with flavor. We pepper heads have found a plane of existance, culinarily, that most, including my very own wife, will never, ever understand.
 
chiliman said:
It is sadly a dog feed dog world out there and you just gotta be able to feed the masses. I agree whole heartedly about the peppers and flavor, unfortunatly in my line of work, what I see as mild, most see as smoking and most folks will not buy the smoking. I have bent to the rules of business, but came strong with flavor. We pepper heads have found a plane of existance, culinarily, that most, including my very own wife, will never, ever understand.
Click to expand...

There's the line I keep hearing; "we gotta be able to feed the masses". We like to take a different approach: "feed the masses one pepper at a time". You, like most companies in foodstuffs, do that, feed the masses. If you've got a great recipe, it most definitely improves your bottom line; but, it makes us chiliheads (pepperheads) jealous that nobody is catering to us. Which is why I keep telling the Peppermaster to "make it hotter". I call it niche marketing. Besides, the more peppers folks eat, the better our "feeding the masses one pepper at a time" concept works.

In my never humble opinion, if my nose doesn't run, it wasn't as good as it could have been.

Bring on the necessity for tissue!

T
 
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