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<blockquote data-quote="guywhofishes" data-source="post: 305392" data-attributes="member: 337">we prefer browned round steak cut that's been cut into 3/4&quot; chunks (beef or venison)LOTs of colored pepperslots of onion/garlica variety of chili peppers (jalapeno, sorano, etc.) - leave veins and seeds in if you want hota good load of chili powder (New Mexico - Hatch chiles if you can find it)a jar of salsacan or two of stewed tomatoesmaybe some cheap beef stockadjust heat easily at the end with cayenne powder additionswe've gone beanless (true chili according to experts) the last few years - bit because of them - but it sure reduces toxic gaswe ALWAYS make corn bread and eat it in the bowl - smothered in the chilicheese/sour cream as neededuse crushed nacho chips as &quot;crackers&quot; when the corn bread is gone</blockquote>

[QUOTE="guywhofishes, post: 305392, member: 337"] we prefer browned round steak cut that's been cut into 3/4" chunks (beef or venison) LOTs of colored peppers lots of onion/garlic a variety of chili peppers (jalapeno, sorano, etc.) - leave veins and seeds in if you want hot a good load of chili powder (New Mexico - Hatch chiles if you can find it) a jar of salsa can or two of stewed tomatoes maybe some cheap beef stock adjust heat easily at the end with cayenne powder additions we've gone beanless (true chili according to experts) the last few years - bit because of them - but it sure reduces toxic gas we ALWAYS make corn bread and eat it in the bowl - smothered in the chili cheese/sour cream as needed use crushed nacho chips as "crackers" when the corn bread is gone [/QUOTE]

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