I've heard Chicagoans rave about Bishop's stuff. I tried it once. What a disaster that stuff is! The meat, what there was of it, was minced so small that you could drink the stuff in the bowl if it wasn't for all the beans in the way of it.
I am a chilihead! I make my chili with chunks of beef cubed from a roast weighing at least 5 pounds. The other ingredients in my chili are garlic, onions, beer, several kinds of fresh and dried chiles (hot peppers to you chile incognoscenti)of varied pungencies, ground cumin, Mexican oregano (a member of the verbena family) and a little tomato paste.
I also grow the chiles that I add to my chili. Varieties like jalapenos, serranos, cayennes and red savinas.
If I want beans with my chili, I have frijoles refritos on the side.
Please take note that C18H27NO3 is the chemical formula for capsaicin, the stuff that makes chiles pungent.
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