Food Thread: It's Chilly Outside, Time To Make Chili!

This is what winter is all about! What's not to love about crappy winter weather? it is an opportunity to stock the refrigerator and freezer with all sorts of stuff that requires a few hours on the stove or in the oven, and is deliciously warming and hearty.

Chili is particularly well suited for cooking on a cold and windy day, because it is easy, infinitely malleable no matter what your tastes are, and is a perfect way to use up those extra carrots and cans of beans!

Yeah...yeah... chili can be whatever you want it to be!

''When I use a word,' Humpty Dumpty said in rather a scornful tone, 'it means just what I choose it to mean - neither more nor less.''

So the chili above has black beans and hominy, and a very pleasant hit of chipotle. The lead actor is of course beef, because I am not a savage, but pork would work in a pinch. And even chicken, though that changes things considerably. And I guess you could use lamb? Anyone ever make lamb chili?

One thing I do is saute the herbs and spices before I add the liquid. It seems to accentuate their flavors, and even if it doesn't, the house smells great!

Anyone have a particular trick they use to make their special, world-famous chili?

******

That's "Stracotto," from the kitchen of lurker "LF." Sorry about the small size of the photo, but it looks delicious, so I couldn't resist. It's Italian pot roast, but Stracotto sounds much better!

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It's official: commenter "Lin-duh" makes the best chocolate chip cookies on the planet. I make a solid one, and I have had the fancy versions from snooty bakeries, some of which were wildly overhyped...like Levain in NYC.

Lin-duh's are the perfect combination of buttery and cakey and chocolatey and, yes, salty! That is now a non-negotiable ingredient for me.

I first tasted them in October at the Texas Moron Meet-up; Lin-duh brought a huge box of them, and they were spectacular. I begged and pleaded for the recipe, and she was gracious enough to send it to me.

I won't link to it unless she approves, so be nice to her!

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What to make to go along with the chili way up top?

Well...cornbread of course, but I figured I could tune it up a bit with old reliable -- bacon! I had no idea how much to use, so I just winged it.

*
And why not add some cheddar cheese? Is there a dish that is diminished by the addition of cheese? I think not!

*
This is the end result, and it was...good. Not great. I used buttermilk instead of regular milk, because I thought the extra tartness would balance the richness of the bacon and cheese. But it overwhelmed the corn flavor, and while the bread was very moist, with a great texture, it was not what I had imagined.

But it looked good!

******
This recipe is from an excellent website called Dad Cooks Dinner, to which I have linked many times. Actually, I am not too interested in Instant Pot Beef Ribs (Texas BBQ Style), because 1. I don't have an instant pot, and B) I will almost certainly never buy one. I do like beef ribs, and I really like the minimalist Texas style, which is pretty much just salt and pepper.

That's why I took a look. And he even adds one of my favorite chile powders: Ancho! But he has moved mostly into pressure cooking, and I just don't have much interest.

Anyone amongst the Horde cook with an instant pot/pressure cooker? I would love to hear your reasons!

******

What the hell is that? It's a sourdough loaf I baked in a loaf pan instead of a Dutch Oven, and since it was experimentation day at Chez Dildo, I coated it liberally with "Everything Bagel" seasoning out of a bottle.

I forgot to cut the top, which is why it is a little squat, but it was mighty tasty, and the texture was excellent. It is also much easier than a traditional sourdough Boule, because the loaf pan supports the dough, so no need to worry so much about forming the dough and making it nice and tight.

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It's another four-panel cartoon, so it's impossible to see on the blog, but click it and you won't be disappointed!
Calvin And Hobbes
******
A friend graciously gave me some genuine grown-in-the-USA garlic, and I tasted one clove and planted the rest, because my pathetic failure last year is an anomaly...right? I hope so, because it's in the ground (actually, a large pot), and it had better work this time!

Send all of your extra antelope to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Bon appétit!

Posted by: bluebell at January 25, 2026 04:01 PM (79pEw)

2 Hot chocolate now, cognac next

Posted by: Skip at January 25, 2026 04:02 PM (Ia/+0)

3 I thought I moved to Texas, not North fcking Dakota.

Chili sounds like a great idea!

Posted by: Helena Handbasket at January 25, 2026 04:03 PM (ULPxl)

4 Fingers are frozen, rest of me was fine

Posted by: Skip at January 25, 2026 04:03 PM (Ia/+0)

5 I'm doing bangers n mash tonight. Fresh russet potatoes, and Irish bangers from the fancy meat store.

Posted by: Don Black at January 25, 2026 04:04 PM (ZxPkt)

6 Pasta, sauce and meatballs and salad after my beverages

Posted by: Skip at January 25, 2026 04:05 PM (Ia/+0)

7
Cream of potato soup with ham. Good cold weather soup. High heat capacity.

Posted by: Hadrian the Seventh at January 25, 2026 04:06 PM (tgvbd)

8 At first I read that as "I salute the herbs and spices" and thought it was a bit extreme.

And carrots? Where is BCochran?

Posted by: Anna Puma at January 25, 2026 04:06 PM (2GVsD)

9 Switching, cognac first

Posted by: Skip at January 25, 2026 04:07 PM (Ia/+0)

10 4 Fingers are frozen, rest of me was fine
Posted by: Skip at January 25, 2026 04:03 PM (Ia/+0)

We're waiting out the sleet to shovel...

Tonight is teriyaki chicken thighs with stir fried noodles and vegetables (bean sprouts, cabbage slaw, shredded carrots, green and white onion, bell pepper, garlic, and ginger) and a strawberry, jam grape, and clementine salad.

Chili is on my list for Tuesday. Perfect dairy free topping to a spicy beef chili (or really any chili) is some smashed avocado and then a few Tostitos for occasional dipping.

Posted by: Nova Local at January 25, 2026 04:07 PM (tOcjL)

11 I've got an Instant Pot and it usually ends up making pork chile verde based on the Serious Eats recipe with "flourishes".

Posted by: Captain Ned at January 25, 2026 04:09 PM (nADdg)

12 Sirloin steak is has been marinating all day. It’s Mrs. Red’s recipe, so, if it is good, it gets added to the Recipe Book DILIT and I are making.

DILIT and Jr. are in Ft. Lauderdale while we hibernate through the storm.

Posted by: RI Red at January 25, 2026 04:10 PM (tez/p)

13 The edge of storm is inching closer than that rain line. 16 degrees and not looking much more. Winds are stronger.
And cognac warms the body and soul

Posted by: Skip at January 25, 2026 04:12 PM (Ia/+0)

14 It's Chilly Outside, Time To Make Chili!

My wife wanted either chili or beef stew, so I chose the latter. It's cooking now. What kind of stew meat did the Donner Party use?

Posted by: Archimedes at January 25, 2026 04:12 PM (Riz8t)

15 Chili made from any cervid. Deer, elk, etc. Make your chili sauce by reconstituting dried chili peppers & blend well. Favorite way to eat it is with cornbread.

Posted by: Dino58 at January 25, 2026 04:12 PM (TfVp7)

16 And, I’ll confirm that Lin-duh’s chocolate chip cookies are the shizz.

Posted by: RI Red at January 25, 2026 04:12 PM (tez/p)

17 Cornbread with jalapenos works for me.

Posted by: Count de Monet at January 25, 2026 04:13 PM (wVcYX)

18 I had quilted pants, insulated full body coveralls, hoodie, and my government parka. Still doesn't help with my finder tips

Posted by: Skip at January 25, 2026 04:13 PM (Ia/+0)

19 I made chili yesterday. Just hope the power stays on long enough for me to heat some up for dinner tonight. I honestly cannot believe it's still on as I write this. It is really icy out there.

I always have cornbread with chili, usually with a bit of molasses. I made pumpkin cornbread last time and it was pretty awesome. But bacon and cheese cornbread sounds really tasty to me right now.

lin-duh's cookies are amazing!

Posted by: screaming in digital at January 25, 2026 04:13 PM (IONGM)

20 Now, a quick nap before steak-grilling and the Gub Thread!

Posted by: RI Red at January 25, 2026 04:14 PM (tez/p)

21 Look, I like tex-mex as much as anyone. It's a fine stew. But it is not close to chili. Chili does not include tomatoes, beans or beef. It's a completely different product, not even remotely similar.

Posted by: Yudhishthira's Dice at January 25, 2026 04:14 PM (BI5O2)

22 Chili needs a heaping tablespoon of dark unsweetened cocoa and three shakes of fish sauce.

And beef and pork. Or beef and venison. Or beef and veal.

Posted by: nurse ratched at January 25, 2026 04:15 PM (IhIKR)

23 I see Big Carrot finally got to CBD. Sad, really.

Posted by: I am the Shadout Mapes, the Housekeeper at January 25, 2026 04:16 PM (ebJdD)

24 I've got an Instant Pot and it usually ends up making pork chile verde based on the Serious Eats recipe with "flourishes".
Posted by: Captain Ned

Was just thinking of some chile verde with the carnitas. No beans. But might sex it up with some hot carrots (made by putting sliced carrots in when you pickle hot peppers, most commonly jalapeno, but habanero is mo better).

Posted by: Itinerant Alley Butcher at January 25, 2026 04:16 PM (/lPRQ)

25 On Christmas Day I was roasting chicken breasts and thighs as prep for white chili. The next day I made the chili. ate the last of it yesterday. (Froze about a quart)
It got better over time, I dressed it with fresh lime squeeze and cilantro. Accompanied at various times with tirtilla chips, biscuits, or Sauvignon Blanc

Posted by: kallisto at January 25, 2026 04:16 PM (lKcW0)

26 A couple of days ago Mrs928 made a big pot of black bean and sausage stew. We ate it all before the cold hit.

Today it looks like chicken soup is on the range. She adds corn meal as a thickener.

Posted by: toby928(c) at January 25, 2026 04:17 PM (jc0TO)

27 I use my pressure cooker for pinto beans, beef stew, chicken soup and other things. It's the best Christmas present I ever got me.

Posted by: huerfano at January 25, 2026 04:17 PM (98kQX)

28 25 On Christmas Day I was roasting chicken breasts and thighs as prep for white chili. The next day I made the chili. ate the last of it yesterday. (Froze about a quart)
It got better over time, I dressed it with fresh lime squeeze and cilantro. Accompanied at various times with tirtilla chips, biscuits, or Sauvignon Blanc
Posted by: kallisto at January 25, 2026 04:16 PM (lKcW0)

When I make chicken chili, the white wine tends to be part of my liquid base...chicken and wine go together like beef and beer...

Posted by: Nova Local at January 25, 2026 04:18 PM (tOcjL)

29 I roasted the chicken in lemon juice , olive oil and herbs. The flavors from the oven nade a nice counterpoint to the seasonings I put in the pot

Posted by: kallisto at January 25, 2026 04:18 PM (lKcW0)

30 I made tuna casserole for lunch today and snarfed them it up with cool ranch Doritos.

I have no idea what to do about dinner, probably have Tomato Bisque and kicked up grilled Cheese Sandwiches.

Got a bunch of Asiago Cheese that's eventually going to go into some French Onion soup I had planned for Tuesday.

Posted by: Thomas Bender at January 25, 2026 04:18 PM (XV/Pl)

31 My bourbon preference is for the wheated ones. If the price bubble is flattening, if not falling, I may add to my limited supply this winter/spring. Currently favoring Makers Mark and Larceny.

Posted by: Count de Monet at January 25, 2026 04:18 PM (wVcYX)

32 Right now have vegetable beef barley on the stove.
Even when I follow a recipe I mess up and change something accidentally. But the end resukt is usually good, so...

Posted by: kallisto at January 25, 2026 04:20 PM (lKcW0)

33 Got a bunch of food donations from friends this week, so eating through a variety while watching today's football games.
Pretty weak tor a food thread comment, but any gift is a good gift, and so far these have been tasty.

Posted by: From about That Time at January 25, 2026 04:21 PM (sl73Y)

34 When I make chicken chili, the white wine tends to be part of my liquid base...chicken and wine go together like beef and beer...[/i

I did drizzle the vino bianco on the roasting chicken now that you mention it 🥂

Posted by: kallisto at January 25, 2026 04:23 PM (lKcW0)

35 Skip, how much snow you reckon your area got?

Posted by: vmom deport deport deport at January 25, 2026 04:23 PM (c77Ko)

36 33 Got a bunch of food donations from friends this week, so eating through a variety while watching today's football games.
Pretty weak tor a food thread comment, but any gift is a good gift, and so far these have been tasty.
Posted by: From about That Time at January 25, 2026 04:21 PM (sl73Y)

It's like your own personal potluck...nothing wrong with that for a comment...did they send anything particularly great?

Posted by: Nova Local at January 25, 2026 04:23 PM (tOcjL)

37 A pound of sausage to the 2 pounds of ground chuck makes a good chili.

I do not care for the purist's chili-- that's a sauce for topping*, not a soup to stand-alone eat.
No, idgaf about the "original recipe."
Mine has beans, celery, onions, garlic, and the usual spices.

Made French toast this morning, used Greek yogurt in the egg and milk batter.
Quite good.

* baked potatoes, frito pie, nachos.

Posted by: People's Hippo Voice at January 25, 2026 04:23 PM (HXT0k)

38 Is everything italic today?

Posted by: kallisto at January 25, 2026 04:23 PM (lKcW0)

39 Ok i thought I forgot to close tags

Posted by: kallisto at January 25, 2026 04:24 PM (lKcW0)

40 35 we are on a trip so I am wondering exactly how buried my house is right now

Posted by: vmom deport deport deport at January 25, 2026 04:24 PM (c77Ko)

41 Its blowing, but in back deck 7 inches

Posted by: Skip at January 25, 2026 04:24 PM (Ia/+0)

42 >What kind of stew meat did the Donner Party use?

Posted by: Archimedes
----

Uncle

Posted by: Don Black at January 25, 2026 04:24 PM (ZxPkt)

43 A chili bar is my favorite superbowl food offering.

A red and a green chili
Cornbread
Baked potato
Fritos
Shredded cheese
Sour cream and unsweetened Greek yogurt
Diced yellow onion
Tabasco

Posted by: nurse ratched at January 25, 2026 04:24 PM (IhIKR)

44 34 When I make chicken chili, the white wine tends to be part of my liquid base...chicken and wine go together like beef and beer...[/i

I did drizzle the vino bianco on the roasting chicken now that you mention it 🥂
Posted by: kallisto at January 25, 2026 04:23 PM (lKcW0)

Oh, ummm, I mean like 1/2 the bottle in a 2lb chicken chili recipe...or like the equivalent of the amount of beer in a beef chili. It's a great sub for either a water or broth recommendation (and I don't really like beer in chicken chili). The alcohol cooks off as you simmer it, and you get left with great flavor...

Posted by: Nova Local at January 25, 2026 04:24 PM (tOcjL)

45 The timer is going off. I believe I have to go in and add something

Posted by: kallisto at January 25, 2026 04:25 PM (lKcW0)

46 Agree about cold weather cooking. We keep the house on the cool side at 66 or 67 degrees. Turns out that is a good temp for making kraut. Two to three weeks on the counter gets it to the taste I prefer. Other cold weather items: chili, soups, roast chicken (slow oven), and all kinds of bread. Cast iron, enameled or plain, for the stews, soups and breads and an old style enamel roasting pan for the chicken.

One of the better food related items we bought was a Brod and Taylor bread proofer. Easy way to have the best temps for proofing and ideal for making yogurt and kefir. If ours dies I will replace it immediately.

Posted by: JTB at January 25, 2026 04:25 PM (yTvNw)

47 Heck YEAH winter is for chili. I always add chipotle seasoning and cut up various chiles frozen from my summer crop. Corn, sweet bell pepper, beans, a can of roast beef (still working down my apocalypse stash), Better Than Bouillon because I had no stock.

Cornbread with cheese, green chiles, and bacon.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at January 25, 2026 04:27 PM (kpS4V)

48 The lovely and adventurous Mrs naturalfake decided she wanted to make a big pot of Oden for the icy weather.

And bought a very good bottle of shochu to go along with it.

Delicious and warming dinner.

A nice change up from chili or beef stew or chicken chili which would be my go tos.

Posted by: naturalfake at January 25, 2026 04:27 PM (iJfKG)

49 I have found that when cooking with beer I need to add a pinch of sugar to balance the added hoppiness / bitterness of the beer once it reduces.

Posted by: nurse ratched at January 25, 2026 04:28 PM (IhIKR)

50 OK the mash is scrapped

I'm gonna do baked potato wedges

Posted by: Don Black at January 25, 2026 04:29 PM (ZxPkt)

51 Wide right

Posted by: nurse ratched at January 25, 2026 04:29 PM (IhIKR)

52 I use the Kent Rollins chili recipe and it has always worked. The only 'secret' is to drain the grease of the 80/20 burger carefully after browning. It helps maintain the textures and flavors of the other ingredients. Let the tomatoes and adobo sauce provide the moisture.

Posted by: JTB at January 25, 2026 04:29 PM (yTvNw)

53 Starting jambalaya for dinner in a couple of minutes. Never made cornbread without buttermilk as the liquid; goes into a cast-iron skillet, and very yum.

Posted by: Nazdar at January 25, 2026 04:30 PM (NcvvS)

54 51 Wide right
Posted by: nurse ratched at January 25, 2026 04:29 PM (IhIKR)

Bad for Seattle - they have to be praying to face a backup QB in the Super Bowl...

Posted by: Nova Local at January 25, 2026 04:30 PM (tOcjL)

55 Bon appétit!
Posted by: bluebell at January 25, 2026 04:01 PM

Missed your reply in the last thread. Had to tend to a rabbit stew (see that Food Thread link?).

The RMBS Mom is well, and sends regards.

Posted by: RedMindBlueState at January 25, 2026 04:31 PM (Wnv9h)

56 Seattle can beat the crap out of any team gut now. We don’t need a second string matchup to win.

Posted by: nurse ratched at January 25, 2026 04:31 PM (IhIKR)

57 Dinner will be Trader Joe's lemon pasta with diced chicken, capers, toasted pine nuts, and shaved parmesan.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at January 25, 2026 04:32 PM (kpS4V)

58 56 Seattle can beat the crap out of any team gut now. We don’t need a second string matchup to win.
Posted by: nurse ratched at January 25, 2026 04:31 PM (IhIKR)

Darnold might disagree...like Houston, you live and die based on how badly your QB1 plays. Last week, up 7-0 before touching the ball, he didn't need to play at all...and thus, an easy win.

Posted by: Nova Local at January 25, 2026 04:33 PM (tOcjL)

59 Wide left

Posted by: nurse ratched at January 25, 2026 04:33 PM (IhIKR)

60 For chili, ground round or mix grd round/grd pork; don't add any sweetening herbs (looking at you, thyme), and make sure you have cumin in the mix.

Gotta run!

Posted by: Nazdar at January 25, 2026 04:33 PM (NcvvS)

61 Blow it out your ass.

Study the game.

Posted by: nurse ratched at January 25, 2026 04:33 PM (IhIKR)

62 Cold snap a few weeks ago, so spent the time filling the freezer with Beef and Guinness stew and Wild Rice soup (without the cream, that comes when I thaw and reheat.)

Baked Pork Chop with roasted veggies tonight.

Posted by: Fritzy at January 25, 2026 04:34 PM (2GIh1)

63 White chicken chili has become my favorite.

Posted by: tubal at January 25, 2026 04:34 PM (pDt9x)

64 lin-duh's cookies are amazing!
Posted by: screaming in digital at January 25, 2026 04:13 PM

Sadly, I did not taste any at the TXMoMe. But those look amazing.

Posted by: RedMindBlueState at January 25, 2026 04:34 PM (Wnv9h)

65 I wanted to make chili today, but found that we've used up all the ground beef we had in the freezer. Quelle dommage!

I made chicken and noodles instead. It was good, but not what I wanted.

Posted by: Dash my lace wigs! at January 25, 2026 04:36 PM (h7ZuX)

66 Seattle handed the Niners the worst playoff loss in franchise history last week.

Sam played. So did the Seahawks defense.

Posted by: nurse ratched at January 25, 2026 04:36 PM (IhIKR)

67 I have a couple of Lodge cast iron bread pans and they never let me down. Regular breads and quick breads come out perfectly every time. (Amazing since I'm the cook.) Worth the minute it takes to butter the interior fully. Let the pan cook for a few minutes after baking and the bread just drops out without any angst or drama. Same with their cast iron muffin pan.

Posted by: JTB at January 25, 2026 04:36 PM (yTvNw)

68 One of the better food related items we bought was a Brod and Taylor bread proofer. Easy way to have the best temps for proofing and ideal for making yogurt and kefir. If ours dies I will replace it immediately.
Posted by: JTB at January 25, 2026 04:25 PM (yTvNw)

I have one of those bad boys and it's the cat's pajamas. I have made yogurt with it but mostly it gets used for proofing. I understand the newer model is capable of reaching temperatures high enough to slow cook.

Posted by: Additional Blond Agent, STEM Guy at January 25, 2026 04:36 PM (/HDaX)

69 Damn, I want those chocolate chip cookies. Just look at those bad boys.

Posted by: Berserker-Dragonheads Division at January 25, 2026 04:37 PM (snZF9)

70 My husband insisted on getting an instant pot when or trusty old crock pot broke. I miss my crock pot but being able to brown the meat in the pot and then throw on all the other ingredients for chili is nice. I don't think the show cook is actually as nice as the cheap old crock pot we had but the pressure cook is pretty great and then you can leave it on slow cook for a long time. Nice when i work late.
That's my two cents on chili and instant pot.
Also cooks nice chicken breast with a little salsa or pineapple thrown in and then shredded that down and turn on the sautée function and you can make pretty easy flavorful pulled chicken.

Posted by: Sugar Plum fairy at January 25, 2026 04:37 PM (G77LY)

71 Spent the afternoon making a rabbit stew with fennel and olives. Herbed polenta to go with it is about to happen.

Posted by: RedMindBlueState at January 25, 2026 04:37 PM (Wnv9h)

72 Oh yeah... and we bought it partly to make yogurt easier then my stove top method. Which worked but it's still some work if very tasty

Posted by: Sugar Plum fairy at January 25, 2026 04:38 PM (G77LY)

73 have found that when cooking with beer I need to add a pinch of sugar to balance the added hoppiness / bitterness of the beer once it reduces.
Posted by: nurse ratched at January 25, 2026 04:28 PM (IhIKR)

Added sugar to the Beef and Guinness stew this time. Turned out great.

Posted by: Fritzy at January 25, 2026 04:38 PM (2GIh1)

74 Great food thread so many mouth-watering photos

Posted by: San Franpsycho at January 25, 2026 04:39 PM (RIvkX)

75 have found that when cooking with beer I need to add a pinch of sugar to balance the added hoppiness / bitterness of the beer once it reduces.
Posted by: nurse ratched at January 25, 2026 04:28 PM

Concur. I try to cook with the least hoppy beers I can.

Posted by: RedMindBlueState at January 25, 2026 04:39 PM (Wnv9h)

76 Bought a Ninja Foodie pot. Really versatile and easy to use. Great stews and chili. Cooking a turkey breast in it right now.

Posted by: tubal at January 25, 2026 04:40 PM (pDt9x)

77 Instapot is a great tool. Versatility and convenience. Highly recommend even if you just use it to make rice and stock.

Posted by: Pete Bog at January 25, 2026 04:40 PM (zzhZe)

78 lin-duh's chocolate chip cookies look like the reason I love chocolate sexually.

Posted by: San Franpsycho at January 25, 2026 04:41 PM (RIvkX)

79 Anyone have a particular trick they use to make their special, world-famous chili?

Saute spices (homemade chili powder, cumin, etc) in bacon fat followed by onions, garlic and ground beef.

Posted by: It's f'ing cold out at January 25, 2026 04:41 PM (nPp6w)

80 Wow. It's just a stupid game played by giant, drug-abusing retards. No need to get so worked up about it, lol.

Posted by: Yudhishthira's Dice at January 25, 2026 04:41 PM (BI5O2)

81 I pour a Blue Moon beer on the turkey breast when cooking. The orange flavor is nice along with the regular seasonings. And yes, add a bit of sugar to negate the hopiness of the beer.

Posted by: tubal at January 25, 2026 04:43 PM (pDt9x)

82 Anyone have a particular trick they use to make their special, world-famous chili?
====

This is a trick question, right?

Posted by: San Franpsycho at January 25, 2026 04:44 PM (RIvkX)

83 bacon! I had no idea how much to use, so I just winged it.

Clearly a Moron Approved measurement.

Posted by: DaveA at January 25, 2026 04:44 PM (FhXTo)

84 82 Anyone have a particular trick they use to make their special, world-famous chili?
====

This is a trick question, right?
Posted by: San Franpsycho at January 25, 2026 04:44 PM (RIvkX)

Carrots.

Posted by: tubal at January 25, 2026 04:44 PM (pDt9x)

85 Just found out from my mom my BiL.died this morning
My sister is in seasonal residence in Florida

Posted by: Skip at January 25, 2026 04:45 PM (Ia/+0)

86 Willowed from FWP thread because I just can't help myself sometimes:

203 I used to be a lineman for the county.
Posted by: Glenn Campbell at January 25, 2026 03:50 PM (2Ez/1)

I wonder if that stretch down south stood the strain?

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 25, 2026 04:45 PM (QGaXH)

87 80 Wow. It's just a stupid game played by giant, drug-abusing retards. No need to get so worked up about it, lol.
Posted by: Yudhishthira's Dice at January 25, 2026 04:41 PM (BI5O2)

I was thinking the same. I mean San Fran only was in the game with a team made up of pee wee players b/c they got to play the Eagles the game before. And I say that as an Eagles fan. The Eagles could not beat a pee wee team - their offense was that dysfunctional this year.

I mean, when your QB leads the league in turnovers, it's probably fair to say he's the possible problem for your team winning and the offensive coordinator will plan around him vs through him.

Posted by: Nova Local at January 25, 2026 04:45 PM (tOcjL)

88 There's enough chocolate in those cookies to make a small batch of chili.

Posted by: DaveA at January 25, 2026 04:45 PM (FhXTo)

89 I always use buttermilk in cornbread.

Never heard of hominy in chili, but to each their own and I am sure it's good!

When I came West for college, in a nurtrition class for nursing there was a chapter on regional foods. Hominy came up and all eyes turned to me (being the only Southener in the class or probably entire city).

I told them not to look at me as I'd never had hominy, which is true. I did not take into account grits, which I have had. Because I am clueless then and now.

Enjoy your snow. Some of us miss it this winter! And we often have winters with snow on the ground for months.

Posted by: ChristyBlinkyTheGreat at January 25, 2026 04:46 PM (WONhk)

90 method. Which worked but it's still some work if very tasty

I was gifted an instapit. I intend to start using it to make yogurt because the store yogurt containers are shrinking down to nothing. Pretty soon we will be paying 2 bucks for a thimble size
container of yogurt

Posted by: kallisto at January 25, 2026 04:46 PM (Vz9dN)

91 Just found out from my mom my BiL.died this morning
My sister is in seasonal residence in Florida

My condolences, Skip.

Posted by: Additional Blond Agent, STEM Guy at January 25, 2026 04:47 PM (/HDaX)

92 Just found out from my mom my BiL.died this morning
My sister is in seasonal residence in Florida
Posted by: Skip at January 25, 2026 04:45 PM (Ia/+0)
======
My condolences Skip may his memory be a blessing.

Posted by: San Franpsycho at January 25, 2026 04:47 PM (RIvkX)

93 Chef!

That’s 90% of how I use my instapot. Stock. So easy and I know what’s going into my food. I freeze in ice cube trays and then put into freezer bags. Canned, boxed, dehydrated stock/bullion is just salt and chemicals.

It’s so easy to make your own.

Posted by: nurse ratched at January 25, 2026 04:47 PM (IhIKR)

94 91 Just found out from my mom my BiL.died this morning
My sister is in seasonal residence in Florida

My condolences, Skip.
Posted by: Additional Blond Agent, STEM Guy at January 25, 2026 04:47 PM (/HDaX)

Prayers for your family...

Posted by: Nova Local at January 25, 2026 04:47 PM (tOcjL)

95 On the topic of the Brod and Taylor proofer, the company now makes a "Sourdough Home", which can keep your starter at temperatures ranging from 41-122 deg.

I can see that thing being especially handy if you're tight for refrigerator space.

Posted by: Additional Blond Agent, STEM Guy at January 25, 2026 04:48 PM (/HDaX)

96 Johnny Stracotto

Posted by: Bertram Cabot, Jr. at January 25, 2026 04:48 PM (pkeXY)

97 I'm almost embarrassed to say what I've been concocting in the kitchen at least one night a week. Let's call it Chinese/ Polish fusion. Another way to put it is eating what we like.

I've been gravitating towards more Wok cooking. Chicken Fried rice, Lo Mein, Moo Goo Gia Pan. And, that was fine until I found this cool little wire insert shelf that hooks on the side of the wok for steaming while you cook the fried rice. As a totally unintentional result, we now enjoy a Chinese main dish, and steam pierogis or Gołąbki: (stuffed cabbage rolls) on the little wire shelf. I'm not Chinese. I'm not Polish. I'm working on becoming Chineseski apparently.

Posted by: Orson at January 25, 2026 04:49 PM (dIske)

98 Posted by: RedMindBlueState at January 25, 2026 04:37 PM (Wnv9h***

This beef bsrley recipe I am making called for fennel. I had forgotten the glirious aroma releasdd by the bulb when you firstt slice into it

Posted by: kallisto at January 25, 2026 04:50 PM (Vz9dN)

99 I am making for dinner and the freezer, Burgundy Meatballs. I eyeball this now, but I did get the recipe from somewhere. All recipes change over time.

I bake 2lbs of meatballs: ground beef (no egg, only red wine and Worchestershire sauce with Provencal herbs, thyme and black pepper). Freeze half. Bake 350 for 30min on parchment paper.

Later I add the rest to a sauce of onions, carrots, garlic and quartered mushrooms with more red wine and a cup of beef broth that I reduce. Add meatballs to warm. Serve over noodles.

It is a requested meal and I made it for my adoring fans today.

Posted by: ChristyBlinkyTheGreat at January 25, 2026 04:50 PM (WONhk)

100 starting to snow on Pats/Broncos

Posted by: Don Black at January 25, 2026 04:50 PM (ZxPkt)

101 98 Posted by: RedMindBlueState at January 25, 2026 04:37 PM (Wnv9h***

This beef bsrley recipe I am making called for fennel. I had forgotten the glirious aroma releasdd by the bulb when you firstt slice into it
Posted by: kallisto at January 25, 2026 04:50 PM (Vz9dN)

Licorice.

Posted by: tubal at January 25, 2026 04:51 PM (pDt9x)

102 So many typos! Posting from my phone because iPad hates this website ☺️

Posted by: kallisto at January 25, 2026 04:52 PM (Vz9dN)

103 I like my Instapot. It takes the places of a Slow cooker-pressure cooker-rice maker. If you already have all three of those appliances, that's great.

I like to put vegetables, cooked chopped meat, rice and broth in mine, then put it on the "Rice" setting. Come back in an hour and you have a dandy casserole waiting for you.

Posted by: Idaho Spudboy at January 25, 2026 04:52 PM (qR48U)

104 ot: There's a few ASMR? rug cleaning utube channels

Posted by: DaveA at January 25, 2026 04:52 PM (FhXTo)

105 Italian hot sausage, kale (yes, I know), and potato soup for today with a creamy base for supper tonight.

The grocery was damn near giving away all of their rotisserie chickens last night so I bought them all. Stripped a few and froze the meat for later.

Posted by: Tonypete at January 25, 2026 04:52 PM (cYBz/)

106 Back before I quit watching NFL ball, I was a yuuuuuge Broncos fan. I always liked how they were an infected thorn in the side of the Patriots during the postseason. For whatever reason, they were Brady and Belichik's acchilles' heel.

Posted by: Yudhishthira's Dice at January 25, 2026 04:54 PM (BI5O2)

107 Last week I was extolling the wonders of malt vinegar and GOOD balsamic. Sherry vinegar was suggested and they were right. The stuff is great! Used a little for a crusty bread dip. Added a few shakes to some tomato and rice soup. It brought out depths of flavor I didn't expect. It fills a flavor spot between malt and balsamic.

Time to experiment. Thinking about some sherry vinegar in a light salad dressing. Also, mixing it with olive oil and herbs for a dipping sauce or over a baked potato.

Posted by: JTB at January 25, 2026 04:55 PM (yTvNw)

108 Made a fine pot of chili yesterday afternoon. I laughed a bit when my long-suffering wife noted that I was doing a Martha Stewart by "using things I found in the yard." That would be deer meat...

My chili is simple: Brown the meat, and remove to a side dish, then toss half a rasher of bacon (lardons) into the pot to render and brown, then toss in two fine sliced onions to get tasty in the bacon fat, garlic, two cans of the delightful HEB Chipotle tomatoes, 2 Tablespoons each of Pasilla Negra, Mulatto, and Ancho chilie powder, and a half tsp of Chile de Arbol (hot). Stir to blend. Add the meat back into the pot and stir to blend again. Add in one brick of Beef Stock (2 cups). Stir well, then put the heat on low, and put the lid on the pot. Let it simmer for 2-4 hours, stirring when you go into the kitchen for a fresh beer. After the simmer time, remove the lid and let reduce until it's the desired consistency. Optional things: Add a bit of masa (maybe a tablespoon) if you want a thicker chili. Some sickos add a stick of cinnamon. YMMV...

Cheers!

Posted by: Brewingfrog at January 25, 2026 04:57 PM (fFq6c)

109 My husband just came in and showered after clearing our driveway and those of everyone in our cul-de-sac, including the young mom who is in her residency and has to be at the hospital early tomorrow. There were drifts of five feet in the cul-de-sac, probably partially from the plow that came through last night.

We are about to have some piping hot beef stew and homemade sourdough bread.

For those of you who are waiting for the storm to stop before you clear your driveways, are you going to go do it in the middle of the night when it stops? Or will you wait until morning when it has frozen? Genuinely curious because I understand waiting but not unless you can get to it right away after the storm stops.

Posted by: bluebell at January 25, 2026 04:58 PM (79pEw)

110 And also I would like one of Lin-duh's cookies right this minute, thank you.

Posted by: bluebell at January 25, 2026 04:59 PM (79pEw)

111 now it's snowing on me

Posted by: Don Black at January 25, 2026 05:00 PM (ZxPkt)

112 Mrs B has the crock pot going as we speak. No clue what she's making, but I saw beef. She doesn't use the crock pot much, but whatever comes out of it is usually good.

Posted by: Berserker-Dragonheads Division at January 25, 2026 05:00 PM (snZF9)

113 The grocery was damn near giving away all of their rotisserie chickens last night so I bought them all. Stripped a few and froze the meat for later.
Posted by: Tonypete at January 25, 2026 04:52 PM (cYBz/)
-------

That's awesome! Were they half price? I hope you saved all the carcasses to make broth.

Posted by: bluebell at January 25, 2026 05:01 PM (79pEw)

114 It's been some time since I've made chili. Today would be a good day for it, but I don't have the ingredients.

One ingredient I like to add is a pound of bison meat in addition to a pound of beef and a pound of pork.

Gives the chili a rich, meaty flavor over and above what the beef/pork can do by themselves.

Posted by: "Perfessor" Squirrel at January 25, 2026 05:01 PM (ESVrU)

115 @109

>>Genuinely curious because I understand waiting but not unless you can get to it right away after the storm stops.

I've been doing it all day and will do it into the evening so I have as little to do in the morning.

I would say all told I will have about two feet of snow.

Posted by: Thomas Bender at January 25, 2026 05:02 PM (XV/Pl)

116 It's not at all the season for gazpacho, but sherry vinegar is the magic ingredient in that as well.

Posted by: Art Rondelet of Malmsey at January 25, 2026 05:02 PM (FEVMW)

117 Our deacon at church made a chili once with tons of fennel. He called it Esau's Chili, and it was worthy of the name!

Posted by: pjungwir at January 25, 2026 05:02 PM (noE7F)

118 109 My husband just came in and showered after clearing our driveway and those of everyone in our cul-de-sac, including the young mom who is in her residency and has to be at the hospital early tomorrow. There were drifts of five feet in the cul-de-sac, probably partially from the plow that came through last night.

We are about to have some piping hot beef stew and homemade sourdough bread.

For those of you who are waiting for the storm to stop before you clear your driveways, are you going to go do it in the middle of the night when it stops? Or will you wait until morning when it has frozen? Genuinely curious because I understand waiting but not unless you can get to it right away after the storm stops.
Posted by: bluebell at January 25, 2026 04:58 PM (79pEw

I drive over it and pack it down. But I have an off road truck. Eventually I will throw salt down and scoop up the slush when it warms up.

Posted by: tubal at January 25, 2026 05:02 PM (pDt9x)

119 Posted by: bluebell at January 25, 2026 04:58 PM

Our cars are at the end of the driveway near the road, and we don't have a snowblower. Husband was outside earlier today to clean off cars. He just went with son to do it again. They will tackle the snow behind the cars tomorrow morning.

Posted by: FenelonSpoke at January 25, 2026 05:02 PM (LQf4v)

120 For those of you who are waiting for the storm to stop before you clear your driveways, are you going to go do it in the middle of the night when it stops? Or will you wait until morning when it has frozen? Genuinely curious because I understand waiting but not unless you can get to it right away after the storm stops.

Posted by: bluebell at January 25, 2026 04:58 PM (79pEw)

I'm waiting. Not going out in the snow and wind on a shit looking day. I wait for clear skies and sun. The snow blower will eat it up.

Posted by: Berserker-Dragonheads Division at January 25, 2026 05:03 PM (snZF9)

121 117 Our deacon at church made a chili once with tons of fennel. He called it Esau's Chili, and it was worthy of the name!
Posted by: pjungwir at January 25, 2026 05:02 PM (noE7F)

Did he collect all of your birthrights?

Posted by: tubal at January 25, 2026 05:03 PM (pDt9x)

122 Made some pesto potato salad this morning, and just took some olive-walnut bread out of the oven for dinner tonight.

Mass this morning was the smallest I’ve ever seen at this church. And not surprising. When I walked out of my house this morning I thought, this doesn’t look too bad. Then I stepped onto the road: a solid sheet of ice with a light dusting of snow covered the road from edge to edge. All the way to church, about half a mile.

Posted by: Stephen Price Blair at January 25, 2026 05:04 PM (EXyHK)

123 I'm a redeck. If it snows enough that the driveway REALLY needs to be cleared the neighbor who keeps and maintains the tractor will probably come over and plow it. But we rarely get that much snow, a bit of snow on the driveway is good practice for icy roads (not in town with a steeply sloped driveway). But when it snows I do like to clear the front entry slab often, usually with a big push broom cuz our snow is rarely wet. Otherwise snow will pack down and then I have icy spots to walk through.

Posted by: PaleRider at January 25, 2026 05:04 PM (CFj4+)

124 Rabbit stew and herbed cheesy polenta...10/10. Perfect for watching snow fall outside.

Posted by: RedMindBlueState at January 25, 2026 05:05 PM (Wnv9h)

125 Veggie (not vegetarian, as we'll see) chili I do in a slow cooker, usually for the RSO team on range day, is really very good.

A few fresh ingredients - onion, bell pepper, zucchini. Three or four kinds of beans (canned). One disk of Mexican chocolate. One bottle of dark porter beer. A dash or two of liquid smoke. Of course seasonings: salt/pepper, cumin, onion and garlic powder, a bit of cayenne.

Just an amazing deep interesting flavor. Best result/effort ratio of anything I can think of.

Posted by: rhomboid at January 25, 2026 05:05 PM (U/Byj)

126 Pork green chili. The discussion ends here.

Posted by: Ben Had at January 25, 2026 05:06 PM (0KSrI)

127
Instant Pot is why grocery stores no longer practically give away country style pork ribs (bone-in chunked up shoulder) anymore.

I use mine mostly for ribs (both beef and pork), brisket, and on-sale corned beef around St. Patrick's day.

Once pork ribs are sliced into individual ribs, pressure cooked, and then cooled on a baking sheet in a fridge, I deep fry them in tallow. They crisp up just from the crust that forms on them in the fridge during cooling.

I rinse the corned beef cuts and cook a bunch of them at once. They are hideous gray lumps when done, but they turn red if left to cool on a baking sheet in a fridge. I then vacuum seal them separately and put them in the freezer to later thaw in the sous vide.

Posted by: biteme at January 25, 2026 05:06 PM (xWS9V)

128 Sunny and pleasant, about 70.

Posted by: rhomboid at January 25, 2026 05:07 PM (U/Byj)

129 This beef bsrley recipe I am making called for fennel. I had forgotten the glirious aroma releasdd by the bulb when you firstt slice into it
Posted by: kallisto at January 25, 2026 04:50 PM

I love fennel. I'll use the rest to make a salad with orange segments and shaved Parm.

Posted by: RedMindBlueState at January 25, 2026 05:07 PM (Wnv9h)

130 For those of you who are waiting for the storm to stop before you clear your driveways, are you going to go do it in the middle of the night when it stops? Or will you wait until morning when it has frozen? Genuinely curious because I understand waiting but not unless you can get to it right away after the storm stops.
Posted by: bluebell at January 25, 2026 04:58 PM (79pEw)

No driveway, so I can wait...just stoop, sidewalk, and carving out the cars from the joint lot (which is pointless til plow lays its snow layer behind them as it passes)...

Posted by: Nova Local at January 25, 2026 05:08 PM (tOcjL)

131 RMBS, you went with the polenta. Great choice.

I have rabbits coming next week. The cookbook is phenomenal.

Posted by: Ben Had at January 25, 2026 05:08 PM (0KSrI)

132 Not that roasting a chicken is rocket science but the best and easiest recipe I've found is from the Mary's Nest cookbook. No brining but lots of butter. The skin comes out crispy and the meat is moist. Stuff the cavity with pieces of onion. They come out tender and sweet and help keep things moist.

Posted by: JTB at January 25, 2026 05:08 PM (yTvNw)

133 Posted by: Brewingfrog at January 25, 2026 04:57 PM (fFq6c)

I add dark chocolate to my chili.

Fight me!

Posted by: CharlieBrown'sDildo at January 25, 2026 05:08 PM (Zv8bq)

134 Pork green chili. The discussion ends here.
Posted by: Ben Had at January 25, 2026 05:06 PM

Mmmm.....recipe?

Posted by: RedMindBlueState at January 25, 2026 05:08 PM (Wnv9h)

135 First step for world famous chili is homemade chili powder. For freshness and proper heat. Everything else is negotiable.

Posted by: Setsoru at January 25, 2026 05:09 PM (WTpW+)

136 Thanks for the replies, guys, but I was thinking more of people in my area. We've had alternating sleet and snow and won't have temps anywhere close to above freezing for 10 days. Single digit nights and barely double digit days are on the menu for a while.

I plan to be a lady of leisure. There are plenty of neglected chores around the house I could get to. Also, books.

Posted by: bluebell at January 25, 2026 05:09 PM (79pEw)

137 133 Posted by: Brewingfrog at January 25, 2026 04:57 PM (fFq6c)

I add dark chocolate to my chili.

Fight me!
Posted by: CharlieBrown'sDildo at January 25, 2026 05:08 PM (Zv8bq)

I would bet you like mole’. Just a hunch.

Posted by: tubal at January 25, 2026 05:10 PM (pDt9x)

138 Beef / Barley must have a bottle of Guinness in it.

Posted by: Ben Had at January 25, 2026 05:10 PM (0KSrI)

139 94 91 Just found out from my mom my BiL.died this morning
My sister is in seasonal residence in Florida

My condolences, Skip.
Posted by: Additional Blond Agent, STEM Guy at January 25, 2026 04:47 PM (/HDaX)

Prayers for your family...
Posted by: Nova Local at January 25, 2026 04:47 PM (tOcjL)

Condolences on your loss Skip

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 25, 2026 05:10 PM (QGaXH)

140 RMBS, you went with the polenta. Great choice.

I have rabbits coming next week. The cookbook is phenomenal.
Posted by: Ben Had at January 25, 2026 05:08 PM

Pappardelle will happen with some of the leftovers.

Enjoy. That's one of my favorite cookbooks.

Posted by: RedMindBlueState at January 25, 2026 05:10 PM (Wnv9h)

141 why chocolate in chili?

Posted by: Don Black at January 25, 2026 05:11 PM (ZxPkt)

142 Oh Skip, so sorry to hear about your brother-in-law. May he rest in peace.

Posted by: bluebell at January 25, 2026 05:11 PM (79pEw)

143 I hard boiled some eggs last night. Ate one this morning.

It was delicious! I used to like them with a touch of salt but that's a no-no now.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 25, 2026 05:12 PM (QGaXH)

144 Posted by: Brewingfrog at January 25, 2026 04:57 PM (fFq6c)

I add dark chocolate to my chili.

Fight me!
Posted by: CharlieBrown'sDildo at January 25, 2026 05:08 PM

I have a nice chili powder with cocoa that I use with a lot of things. Great combination.

Posted by: RedMindBlueState at January 25, 2026 05:12 PM (Wnv9h)

145 Posted by: bluebell at January 25, 2026 05:11 PM

Amen, and strength and comfort for all who knew and loved him..

Posted by: FenelonSpoke at January 25, 2026 05:12 PM (LQf4v)

146 Pre storm yesterday, my wife roasted a turkey. We had it for supper last night. Now she's making pot pie and turkey rice soup .If we had lost power, we'd have had turkey sandwiches.
I also made chili last week. Ground deer with dark red kidney beans. No carrots.

Posted by: Cosda at January 25, 2026 05:13 PM (IWEBk)

147 One ingredient I like to add is a pound of bison meat in addition to a pound of beef and a pound of pork.

Gives the chili a rich, meaty flavor over and above what the beef/pork can do by themselves.
Posted by: "Perfessor" Squirrel at January 25, 2026 05:01 PM (ESVrU)

One of these days I'm going to substitute bison for the beef in my meatloaf recipe.

Then it will be a Buffa-loaf.

Posted by: Idaho Spudboy at January 25, 2026 05:13 PM (qR48U)

148 Missed the first world problem discussion but I think there are rug specialists who can stretch/straighten out the edges. Picked up my rugs in the Caucasus. Got edumucated a bit by a guy who had done long-term in Afghanistan back in the day, knew his rug stuff. Azerbaijan's an oil country so had western $$$ coming in even before the Soviet collapse, many of the incredible bargains were already gone by the time I wandered in. Still, got very nice rugs at good prices.

And only time I actually acted out to tamp down some petty corruption. Customs officer at the airport was trying to pretend I was exporting antique rugs (special process and duties for that). I used my Russian to loudly/angrily suggest I was not going to bribe anyone to take new rugs out of the country. He backed down instantly.

Posted by: rhomboid at January 25, 2026 05:14 PM (U/Byj)

149
WHERE ARE THE CARROTS?

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:16 PM (xG4kz)

150 CBD, fight you , piffle. Red chili sucks hind tit. Served green chili at the other rainy MoMe. 15 gallons gone in a flash.

Posted by: Ben Had at January 25, 2026 05:16 PM (0KSrI)

151 Hubby is making chili No beans it smells amazing

Posted by: LASue at January 25, 2026 05:16 PM (lCppi)

152 CBD try the Mexican chocolate (either brand), one disk in a pot of chili. I think that and the porter might be the ingredients that make my veggie chili so good.

Oh, forgot. Not vegetarian, because the onion/pepper briefly sauteed in ...... bacon fat, before dumping in the slow cooker with the other ingredients.

Posted by: rhomboid at January 25, 2026 05:16 PM (U/Byj)

153 WHERE ARE THE CARROTS?
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:16 PM (xG4kz)
-----------

Oops.

Posted by: Calvin's army of snowmen at January 25, 2026 05:17 PM (79pEw)

154 126 Pork green chili. The discussion ends here. Posted by: Ben Had at January 25, 2026 05:06 PM (0KSrI)
~~~~~~~~~~~

Yeah! Use sweet peppers, Pablanos, Anaheims, Jalapenos,
Habaneros if you dare. Tomatillos.
Minimal beans. Some meat (beef or pork) or vegetarian.
On rice.

Posted by: BirdRockDoc at January 25, 2026 05:18 PM (VOcQ6)

155
I plan to be a lady of leisure. There are plenty of neglected chores around the house I could get to. Also, books.
Posted by: bluebell

And you could always sharpen your extensive collection of shivs!

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:18 PM (xG4kz)

156 Me and The Missus are having Skyline Chili (a Cincinnati staple) from cans over spaghetti then topped with shredded cheese for dinner tonight. 3-Ways, for those in the know.

Skyline is normally our Sunday evening dinner out, but we knew we were going to be snowed in, so we planned ahead.

Posted by: Bad Andrew at January 25, 2026 05:19 PM (qIH9H)

157 128 Sunny and pleasant, about 70.
Posted by: rhomboid at January 25, 2026 05:07 PM (U/Byj)

65 here. Got down to about 44 last night. Kept hearing the heater kick on until I got up and dropped the temp a few degrees.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 25, 2026 05:19 PM (QGaXH)

158 Venison is the best meat for chili and try adding some jalapeños to the cornbread

Posted by: SnackleBot at January 25, 2026 05:19 PM (zuB4k)

159 Bird Rock Doc, I use ground pork. Tomatillos and hatch along with the others

Posted by: Ben Had at January 25, 2026 05:20 PM (0KSrI)

160 CBD try the Mexican chocolate (either brand), one disk in a pot of chili.

Posted by: rhomboid at January 25, 2026 05:16 PM (U/Byj)

That is exactly what I do!

Posted by: CharlieBrown'sDildo at January 25, 2026 05:20 PM (Zv8bq)

161 All chill should be Texas Chili . No beans.

Posted by: Opinion fact at January 25, 2026 05:20 PM (KDPiq)

162 Just an amazing deep interesting flavor. Best result/effort ratio of anything I can think of.
Posted by: rhomboid

Sounds yummy.

Many years ago, maid a veggie chili from the Moosewood Cookbook. Similar veggies, different flavor profile. Does your Mexican choc disk have a Grandmother sipping her cup on it? I can’t remember the brand.

Posted by: Adriane the Ethnic Cuisine Critic . . . at January 25, 2026 05:20 PM (3ZUWJ)

163 156 Me and The Missus are having Skyline Chili (a Cincinnati staple) from cans over spaghetti then topped with shredded cheese for dinner tonight. 3-Ways, for those in the know.

Skyline is normally our Sunday evening dinner out, but we knew we were going to be snowed in, so we planned ahead.
Posted by: Bad Andrew at January 25, 2026 05:19 PM (qIH9H)

How to know you live in Ohio without knowing you live in Ohio!

Posted by: Nova Local at January 25, 2026 05:20 PM (tOcjL)

164 Bluebell: it is still sleeting here. My street is not plowed and I don't expect to have to go out tomorrow. I'm waiting for the storm to end - especially if it does turn to freezing rain I want that layer of ice on top of the snow and not tight on my driveway.

Posted by: Iris at January 25, 2026 05:21 PM (bOJ2I)

165 I have a nice chili powder with cocoa that I use with a lot of things. Great combination.

I added a tablespoon or so of cocoa to my last batch of chili. It took a bit of edge off of the spiciness without turning it into chocolate chili but I remain unconvinced. I'll have to give it another try.

Posted by: Oddbob at January 25, 2026 05:21 PM (Fs0KI)

166
I'm waiting for the storm to end - especially if it does turn to freezing rain I want that layer of ice on top of the snow and not tight on my driveway.

Posted by: Iris

My thinking exactly! 👍

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:22 PM (xG4kz)

167 The last time I shot a deer (a very long time ago!) I made several pots of chili with the trimmings and the tougher cuts.

Still my favorite chili, although I have heard that bison makes excellent chili!

Posted by: CharlieBrown'sDildo at January 25, 2026 05:23 PM (Zv8bq)

168 153 WHERE ARE THE CARROTS?
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:16 PM (xG4kz)
-----------

Oops.
Posted by: Calvin's army of snowmen at January 25, 2026 05:17 PM (79pEw)

Tries to be inconspicuous.....

Posted by: Snoopy at January 25, 2026 05:23 PM (QGaXH)

169 How to know you live in Ohio without knowing you live in Ohio!
Posted by: Nova Local at January 25, 2026 05:20 PM (tOcjL)

I know there are Skylines in Indiana, Kentucky, and maybe Florida (according to something I may have heard)?

Posted by: Bad Andrew at January 25, 2026 05:23 PM (qIH9H)

170 and off Peanuts sock.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 25, 2026 05:23 PM (QGaXH)

171 I don't do beans in chili.

But I will use chorizo and bacon.

Posted by: XTC at January 25, 2026 05:24 PM (6Uni8)

172 167 The last time I shot a deer (a very long time ago!) I made several pots of chili with the trimmings and the tougher cuts.

Still my favorite chili, although I have heard that bison makes excellent chili!
Posted by: CharlieBrown'sDildo at January 25, 2026 05:23 PM (Zv8bq)

Bison chili is outstanding. Try bison meatloaf sometime. Add a bit of duck fat to it, and sauteed onions added in.

Posted by: tubal at January 25, 2026 05:24 PM (pDt9x)

173 A little bit of Guinness also goes well in chili, IMO.

Posted by: XTC at January 25, 2026 05:25 PM (6Uni8)

174 Posted by: Skip at January 25, 2026 04:45 PM (Ia/+0)

May your sister and family be Blessed with Peace and Strength …

Posted by: Adriane the Critic . . . at January 25, 2026 05:25 PM (3ZUWJ)

175 I make my bachelor red beans and rice BBQ chili.

A can of wolf no bean chili, can of Bush’s country style beans , one bag of Uncle Ben’s microwaveable white rice mixed together with Sweet Baby Ray’s Honey BBQ sauce mixed in to taste.

Posted by: Opinion fact at January 25, 2026 05:25 PM (KDPiq)

176
It may be time for me to return to making chili, what with my sense of taste having gotten dulled thanks to the Coof. My difficulty is that Mrs. KvC is neither a fan of spicy food nor peppers.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:26 PM (xG4kz)

177 169 How to know you live in Ohio without knowing you live in Ohio!
Posted by: Nova Local at January 25, 2026 05:20 PM (tOcjL)

I know there are Skylines in Indiana, Kentucky, and maybe Florida (according to something I may have heard)?
Posted by: Bad Andrew at January 25, 2026 05:23 PM (qIH9H)

True, but only Ohioans make it a weekly tradition. And know what 3-way, 4-way, and 5-way mean...

Posted by: Nova Local at January 25, 2026 05:26 PM (tOcjL)

178 Weaselbeans.

Posted by: Ben Had at January 25, 2026 05:26 PM (0KSrI)

179 "Does your Mexican choc disk have a Grandmother sipping her cup on it? I can’t remember the brand."

Abuelita--the Spanish word for grandmother. Just had some in hot chocolate this afternoon boosted with some Belgian dark cocoa powder. Delish.

Posted by: Art Rondelet of Malmsey at January 25, 2026 05:27 PM (FEVMW)

180 "Bison chili is outstanding. Try bison meatloaf sometime. Add a bit of duck fat to it, and sauteed onions added in"
*************
A buffalo ribeye steak done rare is about the best eating that can be.

Posted by: Cosda at January 25, 2026 05:27 PM (IWEBk)

181 When it comes to snow and ice, I want the ice on top of the snow for shoveling purposes. We are prepared to stay inside for a few days if needed. I can trudge through snow but won't risk iciness except in an emergency. The problem locally is an unusual amount of ice and sleet and temps that aren't supposed to get out of the 20s for a week. So far no problems with the electric, fortunately.

Posted by: JTB at January 25, 2026 05:28 PM (yTvNw)

182 Yes, Mexican chocolate is a whole different taste.

Posted by: Ben Had at January 25, 2026 05:28 PM (0KSrI)

183 180 "Bison chili is outstanding. Try bison meatloaf sometime. Add a bit of duck fat to it, and sauteed onions added in"
*************
A buffalo ribeye steak done rare is about the best eating that can be.
Posted by: Cosda at January 25, 2026 05:27 PM (IWEBk)

Buffalo, or “ bison” for the sticklers, is amazingly tender as steak or roast, when prepared rare, or medium rare at the least, for those who don’t want a puddle of blood in their plate. Much better than beef.

Posted by: tubal at January 25, 2026 05:30 PM (pDt9x)

184
What kind of stew meat did the Donner Party use?
Posted by: Archimedes

Uncle Abner did not make the grade -- too tough and stringy.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:31 PM (xG4kz)

185 184
What kind of stew meat did the Donner Party use?
Posted by: Archimedes

Uncle Abner did not make the grade -- too tough and stringy.
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:31 PM (xG4kz)

The Donners did not sous vide. Provincials!

Posted by: tubal at January 25, 2026 05:32 PM (pDt9x)

186 I'm not home, so I can't check, but I think the Mexican chocolate brand I have is Ibarra.

Posted by: CharlieBrown'sDildo at January 25, 2026 05:32 PM (Zv8bq)

187 Planted the rest of the garlic?

Perhaps a waste. You clearly have proven no ability to grow garlic.

You should have enjoyed every clove but one.

Posted by: no one of any consequence at January 25, 2026 05:33 PM (qFwJc)

188 That cornbread looks great! I would only add some sliced jalapeños to the mix for that extra little bite.

Posted by: Tom Servo at January 25, 2026 05:33 PM (IUuBi)

189 Took home a quart of chili from farmrrs market. It was outstanding. Went back to the vendor, asked what the used in it...chovolate

Posted by: kallisto at January 25, 2026 05:33 PM (sNzZN)

190 183 Buffalo, or “ bison” for the sticklers, is amazingly tender as steak or roast, when prepared rare, or medium rare at the least, for those who don’t want a puddle of blood in their plate. Much better than beef.

Posted by: tubal at January 25, 2026 05:30 PM (pDt9x)

The most tender roast I've ever had was bear, strangely enough.

Posted by: XTC at January 25, 2026 05:33 PM (6Uni8)

191
Perhaps a waste. You clearly have proven no ability to grow garlic.

You should have enjoyed every clove but one.
Posted by: no one of any consequence

Gilroy was not there

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at January 25, 2026 05:34 PM (xG4kz)

192
Mmmmmmm. Chili with a cornbread topping.

Posted by: BifBewalski- at January 25, 2026 05:34 PM (QVmho)

193 190 183 Buffalo, or “ bison” for the sticklers, is amazingly tender as steak or roast, when prepared rare, or medium rare at the least, for those who don’t want a puddle of blood in their plate. Much better than beef.

Posted by: tubal at January 25, 2026 05:30 PM (pDt9x)

The most tender roast I've ever had was bear, strangely enough.
Posted by: XTC at January 25, 2026 05:33 PM (6Uni

Never had bear. Would try it, certainly. Had moose. It was very good.

Posted by: tubal at January 25, 2026 05:35 PM (pDt9x)

194 Certainly unexpected, worry about sister

Posted by: Skip at January 25, 2026 05:35 PM (Ia/+0)

195 I made some Texas chili beans from an old Betty Crocker cookbook. I added onions and garlic. Yum yum.

Posted by: no one of any consequence at January 25, 2026 05:36 PM (qFwJc)

196 194 Certainly unexpected, worry about sister
Posted by: Skip at January 25, 2026 05:35 PM (Ia/+0)

Sorry to hear this, Skip.

Posted by: tubal at January 25, 2026 05:36 PM (pDt9x)

197 Ibarra and Abuelita brand Mexican chocolates are widely available. I think they have some cinnamon and vanilla in them as well as a few other things. Mexican chocolate is coarser and has more cacao in it (less cocoa butter) than Euro or American chocolate.

Posted by: rhomboid at January 25, 2026 05:36 PM (U/Byj)

198 Chile vs. Chili. One is a fake spelling for a fake food.

Chile is the correct spelling in New Mexico and the very best is made with red chiles, pork, lard, and magic. Mostly magic. I play at making this because I lack in the cooking magic department. Prime example: Chopes in La Mesa, NM; heaven in a bowl.

This is why I make Chili most of the time. You know the kind: Canned tomatoes (diced and sauce) hamburger, pinto beans, onions, cilantro, jalapenos and my own chili powder mix. It is great. In fact I have a batch in the refrigerator right now.

Posted by: Alteria Pilgram - My President has convictions at January 25, 2026 05:36 PM (HTCU3)

199 I add dark chocolate to my chili.

Fight me!
Posted by: CharlieBrown'sDildo at January 25, 2026 05:08 PM (Zv8bq)

Yes. Sometimes espresso too but it totally changes the character.

Posted by: ... at January 25, 2026 05:37 PM (E0p3T)

200 I've eaten venison chili. Thumbs up!

Posted by: mrp at January 25, 2026 05:37 PM (rj6Yv)

201 Green chili is good. But when anyone says “chili” it’s red. With meat. Spicy. Complex.

Not green. You have to specify green. Good. But not really chili.

Posted by: nurse ratched at January 25, 2026 05:37 PM (IhIKR)

202 OT: Andy Ngo quotes some totalitarian dumbs**t online statement rabblerousing for festivities in Mpls - "this could be our Fallujah".

Ummm.

Well, yeah I guess. Not really the outcome you're looking for. Hilarious.

Posted by: rhomboid at January 25, 2026 05:38 PM (U/Byj)

203 The vegetable beef barley soup came out good, even though I added the barley too early.
I used bone brith in addition to beef stock. Served with Cheesecake Factory brown bread that was on sale at the ACME bakery.

The beef could have been just a tad more tender, next time!

The meal is starting to hit. I am going to sleep.

Posted by: kallisto at January 25, 2026 05:39 PM (sNzZN)

204 Watching ice protest live in Minneapolis - one guy has a sign that makes sense in all this - 'De-Ice our streets'

I'm sure many people here would like their streets and driveways deiced....LOL!

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 25, 2026 05:39 PM (QGaXH)

205 They are unaware of what became of the defenders of Fallujah I guess.....

Posted by: steevy at January 25, 2026 05:40 PM (YwEeS)

206 Tellin' ya the porter - or other dark beer - is a great ingredient for chili (chile, whatever). And obviously the easiest ingredient of all. Pop the cap, pour it in (after a taste for quality control).

Posted by: rhomboid at January 25, 2026 05:40 PM (U/Byj)

207 Eggplant chili is a favorite of mine.

Posted by: mea culpa at January 25, 2026 05:42 PM (Zkb00)

208 205 They are unaware of what became of the defenders of Fallujah I guess.....
Posted by: steevy at January 25, 2026 05:40 PM (YwEeS)

Did a quick search on second battle of fallujah. Our side around 100 KIA their side up to 2,000 KIA.

Posted by: tubal at January 25, 2026 05:42 PM (pDt9x)

209 Watching ice protest live in Minneapolis - one guy has a sign that makes sense in all this - 'De-Ice our streets'

I'm sure many people here would like their streets and driveways deiced....LOL!
Posted by: Anonymous Rogue

This Socialism and Liberation party is the driving force behind a lot of the current insurrection; they showed up in Las Cruces last week to stir up trouble. Look up the S & L party - They be Communists.

Posted by: Alteria Pilgram - My President has convictions at January 25, 2026 05:42 PM (HTCU3)

210
Tellin' ya the porter - or other dark beer - is a great ingredient for chili (chile, whatever). And obviously the easiest ingredient of all. Pop the cap, pour it in (after a taste for quality control).
Posted by: rhomboid

Does anyone else put a teaspoon of vinegar in a bowl of chili? The difference is strikingly good. Makes it better.

Posted by: BifBewalski- at January 25, 2026 05:43 PM (QVmho)

211 Southwestern chili w/ lime and cilantro, tomatillos.
Smoked brisket is a nice touch

Posted by: B. Traudt at January 25, 2026 05:43 PM (ZtjON)

212 Off topic, the Lt Gov of Minnesota and one of Walz campaign aides are admins on the anti-ICE doxxing board on Signal.

Posted by: Thomas Paine at January 25, 2026 05:44 PM (0U5gm)

213 I bought Wendy's Chili yesterday with all the frost.

It was good. And inexpensive for fast food.

Posted by: Mark Andrew Edwards, buy ammo, food, water at January 25, 2026 05:45 PM (xcxpd)

214 CBD, as soon as I saw the Calvin and Hobbes cartoon I had such a hunger for popcorn that I had to drop everything and make a pot, and it is ALL YOUR FAULT!

Posted by: Wenda at January 25, 2026 05:45 PM (pHeUk)

215 I make a good chicken chili...

Posted by: It's me donna at January 25, 2026 05:47 PM (VE6XX)

216 I had to drop everything and make a pot, and it is ALL YOUR FAULT!

Posted by: Wenda at January 25, 2026 05:45 PM (pHeUk)

My work here is done!

[Seriously...its almost 11pm and I am jet-lagged!)

Posted by: CharlieBrown'sDildo at January 25, 2026 05:47 PM (Zv8bq)

217 Instantpot makes mashed potatoes and hard boiled eggs super fast. I'm a fan.

I use it and a slow cooker for all my holiday cooking.

Posted by: Mark Andrew Edwards, buy ammo, food, water at January 25, 2026 05:47 PM (xcxpd)

218 Wife left

Posted by: nurse ratched at January 25, 2026 05:48 PM (IhIKR)

219 WIDE LEFT

JFC

Posted by: nurse ratched at January 25, 2026 05:49 PM (IhIKR)

220 I have a decent chili for 'medium' heat, but every year I try changes to it. As my taste for 'spicy' diminishes I'm trying to figure out exactly how I want to reduce the spices to take it down just a smidge.

Posted by: RandomDave at January 25, 2026 05:49 PM (aJQbY)

221 208 205 They are unaware of what became of the defenders of Fallujah I guess.....
Posted by: steevy at January 25, 2026 05:40 PM (YwEeS)

Did a quick search on second battle of fallujah. Our side around 100 KIA their side up to 2,000 KIA.
Posted by: tubal at January 25, 2026 05:42 PM (pDt9x)

And we're gone and they're still there.
A lesson in endurance and willingness to endure losses there....

Posted by: Mark Andrew Edwards, buy ammo, food, water at January 25, 2026 05:49 PM (xcxpd)

222 Huh... we had beef chili last night.

Posted by: Martini Farmer at January 25, 2026 05:49 PM (qwVdq)

223 22 Chili needs a heaping tablespoon of dark unsweetened cocoa and three shakes of fish sauce.

And beef and pork. Or beef and venison. Or beef and veal.
Posted by: nurse ratched at January 25, 2026 04:15 PM (IhIKR)

I need to try your chili some time.
I'll take you shopping after shooting next week.

Posted by: Mark Andrew Edwards, buy ammo, food, water at January 25, 2026 05:51 PM (xcxpd)

224

Son and Daughter-in-law live four blocks from us.

Son and the four grandchildren showed up here a few hours ago, momma needed a nap.

Cooked 2 lbs of bacon, corned beef hash, eggs and lots of toast.

The grandchildren love breakfast foods and it is easy to cook for them.
What a great afternoon we had with them.

We are so blessed.

Posted by: fourseasons at January 25, 2026 05:51 PM (3ek7K)

225 212 Off topic, the Lt Gov of Minnesota and one of Walz campaign aides are admins on the anti-ICE doxxing board on Signal.
Posted by: Thomas Paine at January 25, 2026 05:44 PM (0U5gm

I know this is a food thread but this is spiraling out of control.... If something isn't done to squelch this we're toast... See... Toast is food...

Posted by: It's me donna at January 25, 2026 05:52 PM (VE6XX)

226 WIDE LEFT

JFC
Posted by: nurse ratched

Tipped...jeezh.

Lord, please limit Sam Darnold, the Seahawks QB, to no more than 2 interceptions against the Rams today, and if you could also toss in a couple TD passes I would be most grateful.

Posted by: Alteria Pilgram - My President has convictions at January 25, 2026 05:52 PM (HTCU3)

227 Lol Donna

Posted by: fourseasons at January 25, 2026 05:52 PM (3ek7K)

228 Instantpot makes mashed potatoes and hard boiled eggs super fast. I'm a fan.

I use it and a slow cooker for all my holiday cooking.
Posted by: Mark Andrew Edwards, buy ammo, food, water at January 25, 2026 05:47 PM (xcxpd)
====

I use the silicone poached egg cups in my 3-quart Instantpot. I set the timer for ONE MINUTE (I suspect the 6 and 8 quart pots will take longer) and when it finishes, I have 3 perfectly poached eggs.

Posted by: mrp at January 25, 2026 05:53 PM (rj6Yv)

229 Snow hits Denver. LOL.

Posted by: no one of any consequence at January 25, 2026 05:53 PM (qFwJc)

230 We are so blessed.

Posted by: fourseasons

❤️

Posted by: nurse ratched at January 25, 2026 05:53 PM (IhIKR)

231 > Anyone amongst the Horde cook with an instant pot/pressure cooker? I would love to hear your reasons!
------------
During winter, when I have a hankering for ribs, but it's too f-ing cold to deal with it... I'll use a pressure cooker for them. Small batches. And then finish them in the oven.

Not quite the same. But not too bad either. Seasonings need to be adjusted due to moisture.

YMMV

Posted by: Martini Farmer at January 25, 2026 05:54 PM (qwVdq)

232 >

One of my spices in chili is cocoa powder.
If the flavors in a dish are a symphony, then the cocoa powder is the cello section, the bass notes.

If I’m out of cocoa powder, I’ll substitute finely-ground coffee beans. The flavor profile is similar to the cocoa powder in the chili.

Posted by: crisis du jour at January 25, 2026 05:55 PM (Q5kPc)

233 re: exploding a potato in the microwave

had a cow-orker a few years ago explode an egg in the office microwave. which, for reasons, was located right next to my cubicle.

also had a college roommate who put on eggs to boil, then went on a date. when i got home from classes, they had exploded all over the kitchen.

Posted by: anachronda at January 25, 2026 05:55 PM (edU/H)

234 Stiddy tosses an interception with 2:11 left. Denver should be toast. Which means it is going to be Seahawks/Patriots Superbowl.

Posted by: Alteria Pilgram - My President has convictions at January 25, 2026 05:55 PM (HTCU3)

235
nurse,

You are going to be a wonderful grandma.

There isn't anything better than grandchildren.

Posted by: fourseasons at January 25, 2026 05:55 PM (3ek7K)

236 How many of you have been know to cook with scotch? And by this I mean just scotch?

Posted by: Alteria Pilgram - My President has convictions at January 25, 2026 05:57 PM (HTCU3)

237 Making chili with ground venison makes a really delicious dish.
Or if you can get ground bison meat.

Venison and bison are much richer in flavor than most beef, and man, do they make great chili.

Posted by: Pepperidge Farms remembers at January 25, 2026 06:00 PM (V+3EO)

238 We had dinner in the lounge at Grouse Mtn Lodge in Whitefish MT on Thursday. I’m going to try and recreate what Mr nec had, maple glazed pork chops over brown butter purred sweet potatoes with a side of roasted carrots. It was delish the way they prepared it. They did smoke the chop and unfortunately smoking cause me issues so I’m going to sear on the cooktop and finish it in the oven.

Posted by: neverenoughcaffeine at January 25, 2026 06:00 PM (2NHgQ)

239 Did try some pork chops Normandy a few nights ago. Was OK, but the sauce needs to be much stronger and more concentrated. Not sure how to achieve that. Deglazed with calvados, probably should have used more. Decent apple cider. Probably need to start with more total volume and reduce even further for more concentration.

Posted by: rhomboid at January 25, 2026 06:02 PM (U/Byj)

240 Denver should have kicked that 1st Qtr FG and gone up 10-0. Coach lost the game, not knowing the coming weather and that he had Stidham and not Nix playing.

Good news for Denver - no Foles/Wentz controversy for next year's team. Stidham won't be challenging anyone for a starting job ever after today.

Oh well, I was hoping announcers would have to spend 2 weeks hyping a nobody QB...

Posted by: Nova Local at January 25, 2026 06:03 PM (tOcjL)

241 A restaurant in Quebec City used to have a great maple glazed duck. Aux Anciennes Canadiennes - don't know if it's still there. They specialized in historic Quebec dishes. Always ate there once when visiting. Always mid-winter, so the hearty old recipes were perfect.

Posted by: rhomboid at January 25, 2026 06:04 PM (U/Byj)

242 Nec, that meal sounds delicious. I bet you can do it. Let us know!

Posted by: Calvin's army of snowmen at January 25, 2026 06:07 PM (79pEw)

243 Perfect weather for Chicken Paprikash with Spaetzle. Next time I make it, it will be with free-range chicken.

Posted by: mrp at January 25, 2026 06:09 PM (rj6Yv)

244 OT, was NDH supposed to get a new heart today?

Posted by: toby928(c) at January 25, 2026 06:09 PM (jc0TO)

245 You docook with scotch, you drink it with a meal, haggis preferably

Posted by: Skip at January 25, 2026 06:09 PM (Ia/+0)

246 82 Anyone have a particular trick they use to make their special, world-famous chili?

Supposedly you need to roast the dried chilies , let cool, deseed, and grind it yourself. Chilies, plural, in the fact you need like 4 or 5 kinds, the other spices. Toast half the grind, add chopped, sweet onion. Sweat them down, add your beef, stir like a bitch, then add the broth and beer. Cover, and add to a 300' oven for 3 hours, add the other half of the grind. Cook for another 2 hours. Add masa to thicken. Carrot juice is ok to sweeten the bitter version.

Posted by: weft cut-loop at January 25, 2026 06:10 PM (mlg/3)

247 225 212 Off topic, the Lt Gov of Minnesota and one of Walz campaign aides are admins on the anti-ICE doxxing board on Signal.
Posted by: Thomas Paine at January 25, 2026 05:44 PM (0U5gm

I know this is a food thread but this is spiraling out of control.... If something isn't done to squelch this we're toast... See... Toast is food...
Posted by: It's me donna at January 25, 2026 05:52 PM (VE6XX)

Yeah - we're gonna be cooked....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 25, 2026 06:12 PM (QGaXH)

248 Hopefully everyone is staying well and warm! Rain is here, temps dropping. We won’t get the brunt many of y’all are, just bitter, bitter cold. I would love chili, but my kid is still on this ramen kick, so ramen it is! We have bok choy, chili crisp, miso, daikon, carrots, and whatever other veggies look like we should throw on.

Posted by: Piper at January 25, 2026 06:12 PM (OoFl2)

249 .. That said I prefer to add at least one fresh chili, Anaheim or Banana chili and/or some chopped roma tomatoes to the mix to sweeten the pot. Then, you don't have to add carrot juice.

Posted by: weft cut-loop at January 25, 2026 06:13 PM (mlg/3)

250 Denver should have kicked that 1st Qtr FG and gone up 10-0. Coach lost the game, not knowing the coming weather and that he had Stidham and not Nix playing.
Posted by: Nova Local

Agreed.

But you could also say it was another game decided by poor officiating. Giving the Pats the 1st down on 4th and 1 when they didn't make it gave them their chip-shot field goal.

Posted by: mikeski had no money on it, either way at January 25, 2026 06:13 PM (VHUov)

251 235
nurse,

You are going to be a wonderful grandma.

There isn't anything better than grandchildren.

Posted by: fourseasons at January 25, 2026 05:55 PM (3ek7K)
...........................................

I wish I was a grandmother a decade ago, but am still playing with them. Yesterday we had the girls as big brother was at a birthday party.

I had the almost 5yr old enraptured for awhile with my aunt's costume jewelry box. A lot of bling for her.

The baby princess had a photo wearing an old fake pearl necklace. She was our surprise this year and are so thankful for this blessing! Learned of her arrival a year ago this week.

We have a blast with them. They live 10min away and we see them every week.

Posted by: ChristyBlinkyTheGreat at January 25, 2026 06:21 PM (WONhk)

252 Can confirm in re Lin-duh's CC cookies. I tried to maintain a nonplussed poker face throughout the MOME, but fear that I let the mask slip a time or two...

Posted by: Joe Kidd at January 25, 2026 06:25 PM (nbLIj)

253 Might be getting time to send the 1st Armor Division to Minnesota

Posted by: Skip at January 25, 2026 06:25 PM (Ia/+0)

254 241` ... Mrs. JTB and I ate at Aux Anciennes Canadiennes about thirty years ago. I wanted to try some of the dishes my ancestors ate. The food was great. Yes, I tried the maple glazed duck and several dishes appropriate for Quebec farmers. Believe the restaurant is still there.

Posted by: JTB at January 25, 2026 06:27 PM (yTvNw)

255 Might be getting time to send the 1st Armor Division to Minnesota
Posted by: Skip

I'd offer them the other stall in my garage, but I'm a bit too far from the action. Thankfully.

Posted by: mikeski at January 25, 2026 06:27 PM (VHUov)

256 Ladies. I can’t wait.
And my DiL wants to stay home with her babies. And she wants lots of them. My son said three max. She wants five.

So fun. I love them.

Posted by: nurse ratched at January 25, 2026 06:28 PM (IhIKR)

257 Oh, I should be on-topic, too.

I made a white-bean chicken chili last week. Perfectly spiced on day one, but it mellowed a bit in the fridge. A bit of Cholula fixed it up for day two-plus.

Posted by: mikeski at January 25, 2026 06:29 PM (VHUov)

258 Might be getting time to send the 1st Armor Division to Minnesota
Posted by: Skip at January 25, 2026 06:25 PM (Ia/+0)

I saw a funny meme the other day.

Picture of a Ranger tab.

"This patch is worn by soldiers who are assigned to be park rangers. They have very little training and will be easy targets. You should attack them first."

Posted by: Idaho Spudboy at January 25, 2026 06:30 PM (qR48U)

259 And my DiL wants to stay home with her babies. And she wants lots of them. My son said three max. She wants five.
So fun. I love them.
Posted by: nurse ratched

Hopefully they've both read Art of the Deal, and want four.

Posted by: mikeski at January 25, 2026 06:30 PM (VHUov)

260
Anyone amongst the Horde cook with an instant pot/pressure cooker? I would love to hear your reasons!

Reason? Because my mom bought me one for Christmas a few years ago.

Does a lot of stuff that you'd normally simmer, but faster. Best for things where you aren't depending heavily on long cook times to develop the flavor. Luckily for me, I tend to prefer dishes where the seasoning is subtle so that I'm actually tasting the meat, rather than what came out of the bottle that gets dumped on it.

Biggest problem with it is washing the damned thing.

Posted by: IllTemperedCur at January 25, 2026 06:30 PM (y9nCu)

261 LET’S GO SEAHAWKS!

Posted by: nurse ratched at January 25, 2026 06:32 PM (IhIKR)

262 Late to the party, but someone mentioned cervids as the basis for any chili.
We have begun to use BPV as the basis for any and all our ground meat recipes,, 1/3 each, pork, venison.

Posted by: MkY at January 25, 2026 06:32 PM (q6tQZ)

263 Hopefully they are Catholic and take whatever He gives.

I am the youngest of eight.

I am very grateful. A big family exposes a child to so many personalities.

I regret quitting after three.

Posted by: no one of any consequence at January 25, 2026 06:33 PM (qFwJc)

264 We only cook beans in t\he insta-pot. Not much else.

Posted by: MkY at January 25, 2026 06:34 PM (q6tQZ)

265
ChristyBlinky,

Those of us who are blessed to have our grandchildren near to us are lucky people.

Watching them grow up is so great.

February 1st is our first grandson's 12th birthday.

His mother died during a c-section. It was horrific for all us.

We have been blessed with son's second wife who came into our lives a year later.

You wouldn't know she didn't give birth to him.

I've been tearyeyed for days.

Our daughter-in-law gave such a gift to us with our grandson.

Sorry for this comment, not trying to be a downer.

Posted by: fourseasons at January 25, 2026 06:35 PM (3ek7K)

266 Can we do two front wars? Minnesota and Iran at the same time?

Posted by: no one of any consequence at January 25, 2026 06:35 PM (qFwJc)

267
I regret quitting after three.
Posted by: no one of any consequence at January 25, 2026 06:33 PM (qFwJc)

I usually say that after having homemade chocolate chip cookies.

Posted by: IllTemperedCur at January 25, 2026 06:35 PM (y9nCu)

268 My wife, the lovely and accomplishes Annalucia, has made chili from ground lamb. It's good - but then, lamb anything is my favorite dish. I like it over a baked potatoe, and with a good dry wine, to complement the sweeter flavor of the lamb.

Posted by: Nemo at January 25, 2026 06:36 PM (4RPgu)

269 "Sorry for this comment, not trying to be a downer."

Not a downer. The first wife is in Heaven and the second wife is doing a good job.

Posted by: no one of any consequence at January 25, 2026 06:36 PM (qFwJc)

270 Flyover!

INCOMING!

Posted by: nurse ratched at January 25, 2026 06:38 PM (IhIKR)

271 Ground lamb.

Bunk.

LOL. I love shepherds pie with lamb.

Posted by: no one of any consequence at January 25, 2026 06:38 PM (qFwJc)

272 I regret quitting after three.
Posted by: no one of any consequence at January 25, 2026 06:33 PM (qFwJc)

I usually say that after having homemade chocolate chip cookies.

Posted by: IllTemperedCur at January 25, 2026 06:35 PM (y9nCu)

You'll never hear me say that when chocolate cookies are involved. I am the cookie monster.

Posted by: Berserker-Dragonheads Division at January 25, 2026 06:38 PM (snZF9)

273 Stidham's stupid backward pass was the biggest detriment to Denver today. Followed closely by McDaniels making Maye the primary runner in the snow. Go Pats!

Posted by: Lincolntf at January 25, 2026 06:39 PM (vV6n9)

274 We have embraced the wild world of Indian (dot not feather) cooking.

My liquor store owner... Indian (go figure) and I are on on good terms. We should be. I've spent thousands there over the last... anyway...

His wife turned us on to some recipes that use "American" spices. There are Indian shops around, but she says to use these until "our pallet matures."

I laugh. I do Cajun that would light their hair on fire.

Posted by: Martini Farmer at January 25, 2026 06:39 PM (qwVdq)

275 And my DiL wants to stay home with her babies. And she wants lots of them. My son said three max. She wants five.

So fun. I love them.
Posted by: nurse ratched at January 25, 2026 06:28 PM (IhIKR)

I recall my father regaling us about his 5-year Marshall Plan for making babies. He wanted five years of marital bliss sans kids. I think he made it close to four years, so credit where credit is due. As long as both parties are good with having them, my sympathies are with the one who bears them regarding quantity. Send dad a handle of Wild Turkey every Father's Day. It matters...

Posted by: Joe Kidd at January 25, 2026 06:41 PM (nbLIj)

276 da' Birds! It's whatever it was a nice touch.

Posted by: Alteria Pilgram - My President has convictions. at January 25, 2026 06:41 PM (HTCU3)

277 four seasons,

You are amazing.
I am so excited. She is 24. He’s 25. They just started trying. He got a lot of mystery vaccines in the military and he’s had some issues. Hopefully they have the blessing of God and have a wonderful family ahead of them.

Posted by: nurse ratched at January 25, 2026 06:41 PM (IhIKR)

278 Anyone amongst the Horde cook with an instant pot/pressure cooker? I would love to hear your reasons!

-

Yes, I make a split pea and ham soup in about 25 minutes instead of an hour or so, and it is the best pea soup I have ever had.

Posted by: Thomas Paine at January 25, 2026 06:43 PM (0U5gm)

279
nurse,

I hope you are blessed and your son and Daughter-in-law are blessed with children.

I hope they are enjoying the trying, lol.

Posted by: fourseasons at January 25, 2026 06:44 PM (3ek7K)

280 Bacon wrapped, cheese stuffed jalapeños are coming out of the oven now.

Posted by: rickb223 at January 25, 2026 06:47 PM (zILP0)

281 RASHEEEEED!

Posted by: nurse ratched at January 25, 2026 06:47 PM (IhIKR)

282 256 Ladies. I can’t wait.
And my DiL wants to stay home with her babies. And she wants lots of them. My son said three max. She wants five.

So fun. I love them.
Posted by: nurse ratched at January 25, 2026 06:28 PM (IhIKR)

I don't think I have ever been so blessed. Have loved babies, always. Worked in step-down NICU for a decade and it was the best job of all.

To have these little personalities, which have your DNA, is so fun. Grandson and baby look like DIL...but the second, a wild girl, is my family and I've never had a girl related to me this close til she was born (all boy family growing up and two sons).

I am for Seattle because of you. I don't really care, but told my husband they were going to win the entire thing.

More of a college football fan when my teams are winning. This year I converted to be an Indiana fan, as I really like the QB and coach.

While I would never, ever, put carrots in chili, I do confess to still putting beans in them. So throw rocks at me. Our chili, and we've tried different versions, originated when were were very poor newlyweds. Beans added some protein, fiber and stretched the meal. I admit this sin of the chili world.

Posted by: ChristyBlinkyTheGreat at January 25, 2026 06:48 PM (WONhk)

283 Just finished consuming homemade Creamy Chicken and Rice Soup. It was delicious! And it hit the spot on this very cold day 😊♥️🥶

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at January 25, 2026 06:49 PM (SRRAx)

284 TOUCHDOWN SEATTLE

Posted by: nurse ratched at January 25, 2026 06:50 PM (IhIKR)

285
CBD, thank you for the nice, no politics threads this weekend.

Posted by: BifBewalski- at January 25, 2026 06:51 PM (QVmho)

286 I must have diced zucchini in any chili recipe.
Diced, not chopped!

Posted by: Case at January 25, 2026 06:52 PM (E7+ue)

287
Given that this might save a life or two this week, I'm sharing my award-winning ginger ale chili recipe. So help me, I better not see a chain of ginger ale chili joints on my way up to Corsicana come October...

Ingredients
2 lbs ground beef
1 large onion, diced
1 large green bell pepper, diced
3–4 cloves garlic, minced
2–3 Tbsp chili powder (adjust to taste; use a good blend)
1 Tbsp ground cumin
1 tsp smoked paprika
½–1 tsp cayenne pepper or red pepper flakes (for heat level)
1 tsp dry mustard powder (classic pairing with ginger ale in some regional versions)
½ tsp ground cinnamon (optional but adds nice warmth that complements the ginger)
Salt and black pepper, to taste
1 (28-oz) can crushed tomato
1 (12–16 oz) bottle or can ginger ale (use a good-quality one with real ginger; not too sweet/diet if possible — about 1½ cups)
2 (15-oz) cans kidney beans, drained and rinsed (or pinto/black beans; omit for Texas-style no-bean version)
1–2 Tbsp Worcestershire sauce
1–2 Tbsp brown sugar or molasses (optional, to balance acidity/sweetness)
1–2 tsp fresh grated ginger or a pinch of ground ginger for extra kick

Posted by: Joe Kidd at January 25, 2026 06:52 PM (nbLIj)

288 Great idea! Just came in from shoveling snow. I'm gonna make up a batch of chili!

Posted by: JM in Illinois at January 25, 2026 06:53 PM (UykIJ)

289 Ladies. I can’t wait.
And my DiL wants to stay home with her babies. And she wants lots of them. My son said three max. She wants five.

So fun. I love them.
Posted by: nurse ratched at January 25, 2026 06:28 PM (IhIKR)
----
You're going to have to pick a favorite!

Posted by: Weasel at January 25, 2026 06:55 PM (+1HQm)

290 In a large Dutch oven or heavy pot over medium-high heat, brown the ground beef with a pinch of salt, breaking it up as it cooks (about 8–10 minutes). Drain excess fat if desired, but leave some for flavor.
Add the diced onion and bell pepper. Cook 5–7 minutes until softened. Stir in the garlic and cook 1 minute more until fragrant.
Sprinkle in the chili powder, cumin, smoked paprika, cayenne, dry mustard, cinnamon (if using), and a good pinch of black pepper. Stir for 1–2 minutes to toast the spices.
Pour in the ginger ale. Scrape up any browned bits from the bottom (this adds great flavor). Let it bubble for 2–3 minutes to reduce slightly and cook off the raw soda taste.
Add the crushed tomatoes, diced tomatoes (with juice), Worcestershire sauce, and brown sugar/molasses if using. Stir well. Bring to a gentle simmer.
Reduce heat to low, cover partially, and simmer for at least 1½–2 hours (longer is better — up to 3 hours), stirring occasionally. The ginger ale will help tenderize the meat and add a subtle sweet-gingery background note as it concentrates.
In the last 30 minutes, stir in the drained beans. Serve with cornbread, or over seasoned rice

Posted by: Joe Kidd at January 25, 2026 06:56 PM (nbLIj)

291 The rotisserie recipes on Dad Cooks Dinner are yummy.

Posted by: Jerry Saves at January 25, 2026 06:58 PM (J4jS5)

292 I've been tearyeyed for days.

Our daughter-in-law gave such a gift to us with our grandson.

Sorry for this comment, not trying to be a downer.
Posted by: fourseasons at January 25, 2026 06:35 PM (3ek7K)
..........................................
Not a downer. I can't imagine. I had two sections.Thankful for the fine lady who's raised your grandson as her own...as that in itself is a blessing.

Our DIL made it look easy til this baby, who, being stubborn and unique, was breech til she turned on her own the morning they were going to manually force her. I think this is their last, but you never know.She surprised everyone but God.

Other son and DIL hope to start their family this year in FL...and I pray it will be easy for them.

Welp. I just thickened the burgundy/veg sauce and threw in the baked meatballs so my job is done.

My paternal grandmother was the best cook on earth. Learned at a French Convent in Louisiana as a child. Also a fine seamstress. I have figured out her seafood gumbo recipe, which I plan to make in a couple of weeks. She had no recipes, but I did this for my father after she died. He was thrilled and finally said it was as good as hers. High praise!

Posted by: ChristyBlinkyTheGreat at January 25, 2026 06:58 PM (WONhk)

293 WEASEL GUN THREAD IS NOOD

Posted by: Skip at January 25, 2026 07:01 PM (Ia/+0)

294 Joe Kidd...copied this and am going to try it!

Posted by: ChristyBlinkyTheGreat at January 25, 2026 07:02 PM (WONhk)

295 A restaurant in Quebec City used to have a great maple glazed duck. Aux Anciennes Canadiennes - don't know if it's still there. They specialized in historic Quebec dishes. Always ate there once when visiting. Always mid-winter, so the hearty old recipes were perfect.
Posted by: rhomboid at January 25, 2026 06:04 PM (U/Byj)

Google maps sez they're still in operation. Nearly, but not quite, on the riverfront. Gets a 4.4/5.

Posted by: Additional Blond Agent, STEM Guy at January 25, 2026 07:05 PM (/HDaX)

296 I add dark chocolate to my chili.

Fight me!
Posted by: CharlieBrown'sDildo at January 25, 2026 05:08 PM (Zv8bq)

The three chilies I specified are the Mole Trinity, and with cinnamon and chocolate, plus a ton of other spices, make the fabulous Oaxacan Style Mole. I leave some things out for just chili, but there are times when I make a special dish... Mole Turkey!

Basically, I make a mole sauce, then cover a cut up turkey with it and bake in the oven for a couple of hours at lower heat. The spices blend so well with turkey that it is almost scary!

Posted by: Brewingfrog at January 25, 2026 08:36 PM (fFq6c)

297 My brother is the king of the pressure cooker. He's not a very good cook and impatient, but the food is never bad, maybe the texture is a little bit off. Pressure cookers are awesome, but not for everything.

Posted by: Rev. Wishbone at January 25, 2026 09:05 PM (oT7pT)

298 Chili consists of shredded beef, tomato sauce, maybe some finely diced tomato, chili peppers (the hotter the better), and seasoning (which may include garlic and onion). Anything else is soup and not chili. For God's sake NO BEANS!

My special trick is to use a chuck steak or round streak, briefly grill it, and then grind it up and use it in the chili. It gives the same flavor as cooking over an open fire, cowboy-style, which is where the dish came from.

Posted by: Sloucho at January 25, 2026 09:50 PM (7WDVt)

299 * I am however down with Frito Pie, chili, onions, cheddar cheese and Fritos. Love me some good Frito Pie.

Also love homemade cornbread with chili.

The chocolate chip cookies look fabulous. Good dessert after chili.

Posted by: Sloucho at January 25, 2026 09:52 PM (7WDVt)

300 "Ground lamb. Bunk."

Can I have your share?

Posted by: Nemo at January 25, 2026 10:48 PM (4RPgu)

301 "And my DiL wants to stay home with her babies. And she wants lots of them. My son said three max. She wants five."

We had four. Then a decade goes by, and we're in our mid-forties, when #5 shows up.

True story: Whenever I took the four on an outing, to the park or a museum, I'd count them to make sure I had everyone before we left. I'd count 1-2-3-4 ... then think that someone was missing. I'd count again 1-2-3-4, yes, all accounted for - but someone's missing. Then I'd shake my head and we'd go on our way. It was only after #5 turned up that I remembered that feeling, of someone missing. Go figure.

Posted by: Nemo at January 25, 2026 10:56 PM (4RPgu)

302 Beer.

Put a glug or two of beer into the chili about 10-20 minutes before serving. I make my chili a bit thick so it will tolerate the addition of the liquid

Posted by: Coelacanth at January 26, 2026 12:19 AM (DJPFk)

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