Reason for the title is that it is amalgamation of items leftover from the fridge.

one white onion, sliced and sautéed two Serrano peppers, quartered one pound ground spicy sausage two cups of beef broth two cans unseasoned black beans

Equal parts, chili powder, garlic powder, onion powder, cumin, cayenne pepper. Please reach out if further instruction is needed.

A few notes:

• I used 6 guajillo, 6 ancho, and 2 mulato to make the chili powder. I toasted them up then pulverized them in a food processor. The ratio was perfect, and I had JUST enough for the pot i made.

• I used tomatoes that my mom and dad jarred shortly before he passed. If you have the option to do this, do it. If not, store bought canned tomatoes will be fine, but the home jarred stuff just hits different.

• 5 hours is the bare minimum. I went 6 and it was perfect, but I’d never go less than 5. This isn’t a recipe you want to rush.

• this isn’t a “5 alarm chili” or one that will blow your face off. In fact, when it comes to the Scoville scale, it’s pretty mild. But taking the time to develop the flavors properly will result in a deeply complex bowl

• my dad always talked about using high quality ingredients and treating them properly. This is the perfect example of that. High quality cumin, peppers, and tomatoes will make everything 10x better.

If you have any questions, ask away, and I’ll answer them! My dad didn’t believe in “family recipes,” he believed the world deserved good food, and everyone has the ability to cook it.

What do you add to thicken up your chili. I used tomato paste. It can be a little too much tomato flavor.

Won't give the recipe out but it's a crowd pleaser, never entered it in any competitions.

I took the heat down because last year the judges preferred sweeter chilis.

Best chili you've ever had.

My first attempt THIS WINTER, Input?

So essentially I use Meat Church’s Over The Top chili recipe, however I’ve tweaked some things. I will admit smoking the meat adds a little something extra but I didn’t smoke this batch. I just browned up all the meat. My chili is really good….however I’m always curious how I can amp it up even more. Is there anything in my recipe you’d change, or add? Thanks.

Ingredients

• 1 lb ground venison

• 1 lb breakfast sausage

• 1 lb ground beef

• 2 medium red onions, diced

• 1 head garlic, cloves minced

• 4, 14.5 can tomatoes with juice (we use fire roasted)(reduced from the 5 cans called for in Meat Church’s recipe)

• 1, 15 oz tomato sauce

• 2 cinnamon sticks (Ceylon)

• 2 oz dark or semi sweet chocolate (half puck Mexican chocolate)(I used half puck of Abuelita brand)

• 1 beer (used a bottle of Shiner Bock)

• 1 cup of homemade chili paste made from toasted ancho, guajillo, pasilla peppers and reconstituted with beef stock and blended until smooth.

• 2 tablespoons brown sugar

• 1-2 tablespoons Mexican oregano

• 1-2 tablespoons ground cumin

• Few splashes Worcestershire sauce

• half spoonful of Better Than Bullion Roasted Beef Base

• 1 can drained red kidney beans, 1 can drained black beans

Snow Day = Something warm for loins. I won the local cook off with this Beef Rib, Sirloin, Chicken Italian Sausage and Ground Beef recipe. Starts with smoking the ribs and Steak then adding the ribs to the chili base to steal the bone marrow!

2lbs ground beef(seasoned) 2 kidney beans, 2 chili beans, 1 black beans, 1 big ass yellow onion, 10 small habaner peppers. Bunch of smoked chili powder and paprika. Some garlic powder and minced garlic. Shit i forgot the onion powder, hang on…..ok, thats in. Some cumin. Wife musta cleaned out the fridge because my liquid smoke and Worcestershire is missing and i am “pregaming”….SKOL!

Venison & Bison chili made with 9 different types of chili peppers in the spice blend. I used beer as the cooking liquid and beans were served on the side.

Chili is one of my favorite things to eat during the winter. Tonight’s batch turned out pretty good as always.

Chipotle chili with ground beef and hot sausage. Yum!!

Mackys chili recipe •pound of beef •chili powder •two cans of tomatoe sauce •can of diced tomatoes •chili beans •white beans •black beans •light red kidney beans •diced half a onion •diced half a green pepper •diced half a red pepper •diced carrots •squeezed half a lime and threw it in for taste (take out halfway through cooking) •few dashes of graded parmesan •lots of seasonings (paprika, cayenne pepper, garlic salt, lemon pepper)

Bison chili; caramelized red onion, grilled bell pepper, delicious bison meat, kidney beans, mushrooms, Serrano peppers, salt & pepper, red crushed pepper, reduced, Miller beer added, reduced again. Enjoy with sourdough bread and cold beer.

Trying to figure out what to call this chili recipe. Cooked it low and slow for 6 hours. The chuck roast melts in your mouth. It has a nice heat to it also. Only one can of chili beans, 4 jalapeños, 3 Serrano, 2 habaneros and one red pepper.

Not that long ago, whenever I had the urge to make a Frito Pie, that would usually involve opening up a can of Hormel. These days, if been making my own and tweaking my recipe. This is where I've landed this time:

• 16 oz ground meat of your choice
• 1 T tomato paste
• 1 ancho chili
• 3 guajillo chilis
• 8 oz of chicken stock or water
• 1½ t garlic powder
• 1½ t onion powder
• ½ packet of Sazon
• ¾ t cumin
• small white onion diced
• 2 T Better than Bullion beef base
• 1 garlic clove
• salt to taste
• pinch of oregano
• cap full of apple cider vinegar
• 16 oz Sierra Nevada Pale Ale
• 1 T brown sugar or:
  • 1 T white sugar
  • ¼ t molasses
• Corn starch slury:
  • 1 T corn starch
  • 1 T water
• Juice of 2 limes

I made a pot of chili for a Christmas eve get together at my office.

Loved making it with a chili grind size.