Hanxter's Kitchen Sink Chilli - Tilted Forum Project Discussion Community

Hanxter · 04-19-2003, 10:46 AM

Guccilover has his wish - i'm done with this place

j_lonty · 04-19-2003, 11:25 AM

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.

Binder · 04-20-2003, 05:20 AM

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.

yabobo · 04-20-2003, 07:45 AM

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!

Hanxter · 02-02-2004, 10:55 AM

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"

absorbentishe · 02-02-2004, 11:17 AM

That sounds phenominal! I can't wait to try this, this weekend!

absorbentishe · 03-01-2004, 08:12 AM

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!

Locobot · 10-27-2004, 08:04 PM

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.

Hanxter · 02-12-2006, 01:04 PM

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!!!

MexicanOnABike · 02-12-2006, 02:28 PM

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!!

absorbentishe · 02-12-2006, 08:14 PM

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!

Rodney · 02-12-2006, 09:17 PM

Makes my mouth water just to read the recipe. Congratulations.

JStrider · 02-20-2006, 09:14 AM

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!

sailor · 02-23-2006, 03:30 AM

Definitely gonna have to make this one soon... I was looking for a good chili recipe--this looks like the one

cyrnel · 02-23-2006, 03:54 AM

Sounds excellent. Thanks Hanxter. Printed and loaded, waiting for the next grocery grab.

JStrider · 03-19-2006, 07:45 PM

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!

JStrider · 03-19-2006, 10:04 PM

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!

Hanxter · 03-20-2006, 05:48 AM

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

MontanaXVI · 03-21-2006, 06:06 AM

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.

sailor · 03-21-2006, 09:22 AM

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...

MontanaXVI · 03-21-2006, 10:11 AM

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...

sailor · 03-21-2006, 10:51 AM

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

sailor · 03-21-2006, 10:54 AM

Another question--are you using fresh or dried herbs (sage, basil, cilantro)?

Hanxter · 03-23-2006, 12:30 PM

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

Daval · 03-05-2007, 11:03 AM

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.

absorbentishe · 03-05-2007, 02:01 PM

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.

Daval · 03-05-2007, 03:24 PM

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.

Hanxter · 03-07-2007, 07:36 AM

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

Daval · 03-07-2007, 07:51 AM

I did the freezer thing as well to make things a bit easier but was still very time consuming. But, it was worth it.

THGL · 03-08-2007, 10:45 AM

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.

hagatha · 03-08-2007, 12:07 PM

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.

Daval · 03-08-2007, 05:07 PM

if your coworkers do not like heat, then this is not the recipe for them imho.

sapiens · 09-12-2007, 10:40 AM

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.

mixedmedia · 09-12-2007, 10:59 AM

Gawd, that sounds incredible.

/me prints recipe

Mith · 09-13-2007, 01:42 PM

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.

Mister Coaster · 09-14-2007, 01:02 PM

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?

Hanxter · 09-15-2007, 07:52 AM

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

Mister Coaster · 09-15-2007, 09:04 AM

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.

Anxst · 09-15-2007, 07:22 PM

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.

lagoonguy · 09-16-2007, 04:37 PM

love chili, will try this for sure soon

04-19-2003, 10:46 AM	#1 (permalink)
Hanxter The Griffin	Hanxter's Kitchen Sink Chilli Guccilover has his wish - i'm done with this place Last edited by Hanxter; 03-19-2009 at 04:02 PM..

04-20-2003, 07:45 AM	#4 (permalink)
yabobo Lust Puppy Location: in your closet and in your head...	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! __________________ Why do they sterilize the needle for lethal injections? Only in America......do we use the word 'politics' to describe the process so well: 'Poli' in Latin meaning 'many' and 'tics' meaning 'bloodsucking creatures'.

02-20-2006, 09:14 AM	#13 (permalink)
JStrider Poo-tee-weet? Location: The Woodlands, TX	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! __________________ -=JStrider=- ~Clatto Verata Nicto

02-23-2006, 03:30 AM	#14 (permalink)
sailor beauty in the breakdown 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 __________________ "Good people do not need laws to tell them to act responsibly, while bad people will find a way around the laws." --Plato

02-23-2006, 03:54 AM	#15 (permalink)
cyrnel Adequate Location: In my angry-dome.	Sounds excellent. Thanks Hanxter. Printed and loaded, waiting for the next grocery grab. __________________ There are a vast number of people who are uninformed and heavily propagandized, but fundamentally decent. The propaganda that inundates them is effective when unchallenged, but much of it goes only skin deep. If they can be brought to raise questions and apply their decent instincts and basic intelligence, many people quickly escape the confines of the doctrinal system and are willing to do something to help others who are really suffering and oppressed." -Manufacturing Consent: Noam Chomsky and the Media, p. 195

04-19-2003, 11:25 AM	#2 (permalink)
j_lonty Upright	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.

04-20-2003, 05:20 AM	#3 (permalink)
Binder Insane Location: between lost and confused	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.

02-02-2004, 10:55 AM	#5 (permalink)
Hanxter The Griffin	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"

02-02-2004, 11:17 AM	#6 (permalink)
absorbentishe Boy am I horny today Location: T O L E D O, Toledo!!	That sounds phenominal! I can't wait to try this, this weekend!

03-01-2004, 08:12 AM	#7 (permalink)
absorbentishe Boy am I horny today Location: T O L E D O, Toledo!!	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!

10-27-2004, 08:04 PM	#8 (permalink)
Locobot is awesome!	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.

02-12-2006, 01:04 PM	#9 (permalink)
Hanxter The Griffin	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!!!

02-12-2006, 08:14 PM	#11 (permalink)
absorbentishe Boy am I horny today Location: T O L E D O, Toledo!!	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!

02-12-2006, 09:17 PM	#12 (permalink)
Rodney Observant Ruminant Location: Rich Wannabe Hippie Town	Makes my mouth water just to read the recipe. Congratulations.

03-19-2006, 07:45 PM	#16 (permalink)
JStrider Poo-tee-weet? Location: The Woodlands, TX	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! __________________ -=JStrider=- ~Clatto Verata Nicto

03-19-2006, 10:04 PM	#17 (permalink)
JStrider Poo-tee-weet? Location: The Woodlands, TX	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! __________________ -=JStrider=- ~Clatto Verata Nicto

03-20-2006, 05:48 AM	#18 (permalink)
Hanxter The Griffin	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

03-21-2006, 06:06 AM	#19 (permalink)
MontanaXVI Junkie Location: Go A's!!!!	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. __________________ Spank you very much

03-21-2006, 09:22 AM	#20 (permalink)
sailor beauty in the breakdown 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... __________________ "Good people do not need laws to tell them to act responsibly, while bad people will find a way around the laws." --Plato

03-21-2006, 10:54 AM	#23 (permalink)
sailor beauty in the breakdown Location: Chapel Hill, NC	Another question--are you using fresh or dried herbs (sage, basil, cilantro)? __________________ "Good people do not need laws to tell them to act responsibly, while bad people will find a way around the laws." --Plato

03-23-2006, 12:30 PM	#24 (permalink)
Hanxter The Griffin	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

03-05-2007, 11:03 AM	#25 (permalink)
Daval Junkie Location: The True North Strong and Free!	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. __________________ "It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it." Winston Churchill

03-05-2007, 02:01 PM	#26 (permalink)
absorbentishe Boy am I horny today Location: T O L E D O, Toledo!!	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.

03-05-2007, 03:24 PM	#27 (permalink)
Daval Junkie Location: The True North Strong and Free!	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. __________________ "It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it." Winston Churchill

03-07-2007, 07:36 AM	#28 (permalink)
Hanxter The Griffin	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

03-07-2007, 07:51 AM	#29 (permalink)
Daval Junkie Location: The True North Strong and Free!	I did the freezer thing as well to make things a bit easier but was still very time consuming. But, it was worth it. __________________ "It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it." Winston Churchill

03-08-2007, 10:45 AM	#30 (permalink)
THGL Psycho Location: Louisville, KY	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. __________________ "The truth is merely an excuse for lack of imagination." - Garak

03-08-2007, 12:07 PM	#31 (permalink)
hagatha Addict	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. __________________ Thats the last time I trust the strangest people I ever met....H. Simpson

03-08-2007, 05:07 PM	#32 (permalink)
Daval Junkie Location: The True North Strong and Free!	if your coworkers do not like heat, then this is not the recipe for them imho. __________________ "It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it." Winston Churchill

09-12-2007, 10:40 AM	#33 (permalink)
sapiens Junkie Location: Some place windy	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.

09-12-2007, 10:59 AM	#34 (permalink)
mixedmedia has all her shots. Location: Florida	Gawd, that sounds incredible. /me prints recipe __________________ Most people go through life dreading they'll have a traumatic experience. Freaks were born with their trauma. They've already passed their test in life. They're aristocrats. - Diane Arbus PESSIMISM, n. A philosophy forced upon the convictions of the observer by the disheartening prevalence of the optimist with his scarecrow hope and his unsightly smile. - Ambrose Bierce

09-13-2007, 01:42 PM	#35 (permalink)
Mith Tilted Location: Mesa, AZ	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. __________________ Mith

09-14-2007, 01:02 PM	#36 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	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? __________________ If you have any poo... fling it NOW! Last edited by Mister Coaster; 09-14-2007 at 01:05 PM..

09-15-2007, 07:52 AM	#37 (permalink)
Hanxter The Griffin	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

09-15-2007, 09:04 AM	#38 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	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. __________________ If you have any poo... fling it NOW!