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Karl S....I just made your chili recipe!

c
cookingschool Jan 19, 2008 02:14 PM

Hi, there! You posted a chili recipe last summer and I printed it out to try during "chili season". I've been experimenting with various recipes (I'm always trying out different chili recipes) in anticipation of that great National Chili Day....Super Bowl Sunday! Well, I shall look no further! This is an exceptional recipe! Absolutely delicious. I followed your instructions pretty much to the letter....well, you know we all tweak things according to our own ways. The only thing I couldn't find was the fire-roasted corn. I used regular shoepeg corn. I really love this chili, and I'm a native Texan...so there! This is now my "go to" chili recipe, and I have my husband's approval on that! Cannot wait to serve it on the big day. BTW , I had no trouble finding the buffalo. WalMart had it (100% Bison) in their Specialty Meats department. Why don't you post your recipe again for any unfortunate ones who didn't see it the first time around? Have you changed anything or added anything? Well, who cares...I love it just the way it is. Thanks, Karl S...thanks a million!

  1. BigSal Nov 8, 2009 10:08 AM

    I just made this chili and it is quite good. It is very hearty and flavorful (nice smoky taste with good level of spice). My SO did not even miss the ground beef. I served this topped with chopped cilantro, green onions, cheese and a squeeze of lime, along with freshly baked tortilla chips. Delicious.

    2 Replies
    1. re: BigSal
      c oliver Nov 8, 2009 10:45 AM

      Doesn't a squeeze of lime just gild the lily??? I love it on many meats

      1. re: c oliver
        BigSal Nov 8, 2009 10:54 AM

        Perhaps. I have been known to do so now and again. :) But I thought the lime added a nice brightness to the chili. I tried it with and without, and I preferred it with a little squeeze of lime. I would imagine it would depend on the tanginess of your salsa too. Good recipe with or without the lime.

    2. c oliver Nov 1, 2009 03:42 PM

      Thanks for posting this. The original predates me on CH so I've never seen this. Karl S is on my short list of heroes here and this recipe sounds great.

      1 Reply
      1. re: c oliver
        greedygirl Nov 2, 2009 01:33 AM

        It does look good. No ground buffalo here though (UK). Maybe venisonj would work just as well?

      2. Antilope Jan 20, 2008 03:11 AM

        Here's a link to the recipe:

        What makes a good chili? by Karl S
        http://www.chowhound.com/topics/412336

        1 Reply
        1. re: Antilope
          c
          cookingschool Jan 20, 2008 05:14 AM

          Thanks, Antilope. I looked for the link and couldn't find it. I appreciate you posting it.

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