How yinz make your chili? 🌶 [Chili à la AiXeLsyD “Recipes”] 🌶


Yinz like chili?  I do.  I haven’t made any for a long time.  I may need to change that.  I stole this (& modified it) from my never-used Cookpendium blog.  My writing has hopefully improved since then.  Maybe not.  I like a tamer chili that would appeal to a wide variety of people to add heat as they like.  I like it thick enough to make a spoon stand.  I can take or leave the beans, and I reject your debatable elitist visions of chili or what it ought to be.

I ought to try and make a new batch using only stuff I buy at Aldi.

How do you make yours?


[Originally from a post at (the now defunct) PittsburghBeat.com, here’s a few consolidated chili recipe/methods…]

Recipe 1:

I’ve never made chili before, and in researching, I came across 50 billion recipes. So, this morning I made my own in the crock pot…

  • 2 cans of condensed tomato soup
  • 1 can of tomato paste
  • 1 packet of chili mix
  • about ½ cup of water
  • 1 tsp. of beef bullion
  • 1 can light red kidney beans
  • however much ground meat was leftover from last night
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • a dash of cayenne pepper
  • a dash of paprika
  • a dash of garlic

…and I slapped it into the crock pot on low for 8 hours.

Hope it tastes good when I get home. I’ve got shredded cheddar cheese for the top of it, & Super-Pretzels to go along with it. They always served pretzels & chili in my elementary school cafeteria so they belong together in my warped mind.

Most of them use tomato paste, soup, sauce, juice, or diced tomatoes as a base… I even saw one that called for Spicy hot V8… and I think my mom always used soup. Tomato paste is usually bitter, so I figured the tomato soup would counteract it. All of the spices should be rockin’. I like my chili thick.

Oh yeah, about 1/2 the ground meat was cooked w/ some seasoning salt & A1.


Recipe 2:

Here’s what basically went into my chili. I’ll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time… to see what I wanna change or what I wanna do again.

I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind’ve overflowed the pot by a small amount. So, next time I may cut out one can of tomato soup or a can of beans. Also, I want to try garbanzo beans in my next batch… and I’ve heard chocolate powder goes good in chili some times… so I wanna try that one day too.

I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.

I think the meat that I used was too fatty or I didn’t drain enough fat (…even though I got a about ⅔ of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.

I’ll let you know the general consensus after it’s been consumed.

[Edit:  It was good.]


Recipe 3:

I must have pinned this at some point, too.  Someone re-pinned it here…

I think it was a joke about Pepto because this chili killed my guts, even served over mashed potatoes.


Share your chili recipes with me in the comment section below.  Don’t be a jag and sit on your secret ingredient(s).  Is it cocoa powder?  Chocolate bars?  Corn?  Zucchini?  Cinnamon?  Potatoes?  Steak?  Instant potato flakes?  Cornmeal?  Chupacabra?

How do you serve it?  In a bowl?  Over baked or mashed potatoes, rice,or spaghetti?  With soft pretzels or cornbread?  With tortilla chips or crackers?

How do you cook it?  Crock pot?  Dutch oven?  Stove top?  Over a campfire?

Do you like the Hormel canned stuff or the stuff from Wendy’s?  Who makes your favorite?

Spill it!

Five Guys Burgers and Fries: Doing It Right


So, the other day I posted a Facebook status about Five Guys Burgers and Fries, and I thought I’d share it here and maybe even add some more thoughts.  It seemed to get a lot of comments pretty quickly.

Here it is:

I’ll tell you what, for all the customer service and food service that I do complain about… one place stands out as incredible. Every time I’m at a Five Guys Burgers and Fries no matter the location, they are fully staffed… everyone is doing a job & doing it quickly & efficiently with a rather pleasant look on their face. They communicate with each other quite well. The employees seem to be having fun while getting their job done, and they seem to take pride in what they do. I can only assume they pay much better than the average fast food joint, or just know how to delegate responsibilities evenly & know how to treat employees. I was in the one in Robinson when they got SLAMMED at lunch time today, and they put more people on registers, and worked down an ridiculously large amount of people in a short time. It helps that they only have burgers & the occasional hot dog as a menu item I’m sure, but it still is pretty impressive.

I'll tell you what, for all the customer service and food service that I do complain about... one place stands out as incredible. Every time I'm at a Five Guys Burgers and Fries no matter the location, they are fully staffed... everyone is doing a job & doing it quickly & efficiently with a rather pleasant look on their face. They communicate with each other quite well. The employees seem to be having fun while getting their job done, and they seem to take pride in what they do. I can only assume they pay much better than the average fast food joint, or just know how to delegate responsibilities evenly & know how to treat employees. I was in the one in Robinson when they got SLAMMED at lunch time today, and they put more people on registers, and worked down an ridiculously large amount of people in a short time. It helps that they only have burgers & the occasional hot dog as a menu item I'm sure, but it still is pretty impressive.

I’ll tell you what…

I should take a video of 10 minutes in a Five Guys and 10 minutes in this damn McDonald’s on West Liberty Ave. and compare how they’re run.  McDonald’s employees are slow, confused, careless, and sometimes even slovenly.  Five Guys employees seem to be the exact opposite on every front.

I’ve been to several locations, the Waterworks, Murrysville, Robinson, and Greensburg… and they’ve all been run with the same efficiency, pleasantness, and extreme cleanliness.  I just think it ought to be said that it’s noticed by the customers, and they need to keep doing what they’re doing.

Of course, I’m very aware of food allergies, and peanuts are a big thing at Five Guys.  This seems to get a bunch of flack, but they do take allergies seriously.  The peanut-allergic have to accept it just like I accept that being allergic to shellfish, I’m not going to get a safe meal at Red Lobster.  It’s OK.  There are many many places to dine & choices to make.  I’m glad that I have Five Guys as a choice.  I’ve heard that they are excellent in handling a dairy allergy.  Just check out the comments in the image above to the right.  I see the allergy warnings on the door as a very responsible thing to do.

Even after all that… the burgers are just absolutely delicious.  I tend to get a bacon cheeseburger with A1 and green peppers… sometimes even mushrooms.  The french fries are almost as awesome as Kennywood’s Potato Patch fries, and that’s hard to do.  The ingredients are always fresh, the burgers always cooked perfectly.  One of these days I want to try a hot dog… but I can never get past the burgers.  Maybe a little burger & a hot dog will have to do some day?  I don’t even know if I can handle that.  I’m glad I don’t live too close to one of these places, I’d be there way too often.

I hope to send a link to this to Five Guys, just to tell them that I appreciate what they’re doing, and to keep on doing it.  Customers can see and appreciate that the employees are enjoying what they do, and doing it well.  It does make a difference.

Five Guys Burgers and Fries on Urbanspoon Five Guys Burgers and Fries on Urbanspoon
Five Guys Burgers and Fries on Urbanspoon Five Guys Burgers and Fries on Urbanspoon

Related Articles

Hamburgers vs. Meatballs vs. Meatloaf?


This thought came to mind while making hamburgers for the holiday.  I remembered the commercials for ranch burgers & I had a packet of the ranch dressing mix, so I looked up their recipe.  It contained breadcrumbs.  I always thought breadcrumbs belong in meatballs or meatloaf, but not hamburgers.  Then there’s egg.  I put it in meatloaf but not in meatballs or hamburger.  They’re all almost the exact same thing… but then they’re all completely different.

I generally always throw them all together without a recipe.  They’re easy to do that way.  I guess everyone has their own way to do things.  I make them all the same sometimes, but sometimes I add something different for fun.

I’m just wondering how other people do things?

I’d love some feedback in the comments below.  I’ll share how I generally do things.  These aren’t really recipes, and I don’t measure much, but this is typically what goes in each:

Hamburgers

Meatballs

  • Ground Beef (Sometimes Turkey)
  • Crushed Croutons (Whatever we have for the salad if we’re having one, or a nice mix of spices or whatever.)
  • Parmesan/Romano “shake” cheese
  • Kraft Roasted Red Pepper Italian Dressing (It spices them well, keeps them nice & moist!)
  • Black Pepper

Meatloaf

  • Ground Beef
  • Egg
  • Bread or crushed crackers.  (I like the bread ripped up more than the crackers.)
  • A1, Ketchup, Mustard, or BBQ sauce… or a combo of all of them.
  • Season All
  • Black Pepper

(Click here for a crazy meatloaf recipe.)

Of course sometimes I add garlic, or onion powder, or something crazy.  That’s the fun if it though, isn’t it?  So, what goes in your meatballs, hamburgers, or meatloaf?

Raw Ground beef

Raw Ground beef (Photo credit: Wikipedia)

“Pre-W(aL)D” World (and Lunar) Domination


This is a re-post from my old MySpace blog.  I used to have a ton of this W(aL)D crap.  Apparently a few of you find it as amusing as I do.  There are some that have been lost to the ages, but there are some good ones left here…

So, I remembered that my e-mails to & from world.and.lunar.domination@gmail.com used to actually be about World (and Lunar) Domination.  Sadly, a lot of the original stuff is lost due to a PittsburghBeat.com crash.  Maybe Rippa can get me a backup from somewhere if one still exists, and I can sort through all the shit to find the meat of the posts.

There’s some more too, for sure…

And, the food posts always seem to be interesting to some:

Record reviews:

So, I made a meatloaf last night…


I was hungry for meatloaf, so the other day I asked my wife to pick up some ground meat and croutons at the store, and last night I decided I was in the mood to cook.

Every time I make meatloaf, I think of my mom & grandma telling me how my grandpap used to make it with hard boiled eggs in the middle.  I always thought that would be fun to try… but something pushed me into finally doing it.  A look at Wikipedia seems to indicate that the eggs-in-the-middle is a Hungarian, Phillipino, Bulgarian or Czech thing…  Thanks for the help, Wikipedia. As far as I know, that side of the family is mostly German & Irish… so who knows where it came from?  Not like people couldn’t come up with this stuff independantly… but I like to read useless information.

Whenever I make meatloaf, I never use a set recipe.  I always end up googling something like “How long and at what temperature do I cook a 2 lb. Meatloaf?” or going to Cooks.com and simply searching for “Meatloaf” right before I start.  This time was no exception.  I also usually end up calling my mom, to see what she would do as far as time/teperature.

I’m amazed at how many things you can do to meatloaf.  I’m gonna try shredded carrots some time.  And maybe I’ll even try soaking bread crumbs or croutons in milk before mixing them in.  I have used just chunks of bread, crumbled crackers, bread crumbs, and even mashed potato flakes… but too many bread crumbs or crackers and the meatloaf is just gross… more loaf than meat, and that’s certainly not a good thing.

This time though, I kept it pretty simple… except for the eggs, I guess… and the bacon…

Here’s what went into it…

  • About 2 lbs. ground chuck… I think it was the 90/10 stuff.
  • 2 handfulls of “seasoned” croutons… one crumbled, one not…
  • 1 egg (raw)
  • 3 hard-boiled eggs
  • assorted spices… minced garlic, fresh ground black pepper, whatever else I grabbed out of the cupboard… no real discernible measurements here.  I think I even popped in a little ketchup, A1, and Parmesan cheese…

All that got mixed together, well, without the hard-boiled eggs…  then I formed the bottom of the loaf in a glass pan, on top of 3 slices of white bread… made spots for the eggs, placed them gently in the raw ground goodness, and covered them over with the rest.

Eggs in meatloaf mixture, on top of the bread slices...

Eggs in meatloaf mixture, on top of the bread slices...

I picked up the meatloaf on top of slices of bread trick from my dad.  It serves a double purpose, it prevents the bottom of the loaf from burning, and soaks up any extra grease…  I needed a loaf rather than a few slices for this one, but I’ll get to that in a minute.

Grandma used to usually put ketchup on the top of her meatloaf.  My mom said that my grandpap used to sometimes top his with some mashed potatoes & brown them for a potato frosting.  My meatloaf needed something on top…  my signature, if you will.

This is where we cross from odd into ridiculous.  I couldn’t decide, so I made a triple topping.  Typically I go with a glaze on top that’s a mixture of Ketchup, whatever honey mustard, and A1.  But the eggs in the middle told me to do something goofy… so I got out some shredded cheddar jack cheese…  Then the eggs reminded me of bacon… so I got that out too.

So for the top of the meatloaf we had…

  • Heinz Ketchup
  • Frech’s Honey Mustard
  • A1 Steak Sauce
  • shredded cheddar jack cheese
  • Bacon

The glaze is probably about 2/3 ketchup, 1/6 mustard, and 1/6 A1.  How much of each?  I dunno.  I eyed it & mixed it in a coffee mug.  I put that on top of the meatloaf.  It looked pretty good.  Then I sprinkled the cheese on top of that…  Still lookin’ OK, albeit a little brighter.

Meatloaf + Cheese & ketchup/mustard/A1 glaze...

Meatloaf + Cheese & ketchup/mustard/A1 glaze...

Then the “aaaaaaaaah”/choir of angels moment…  BACON.

I’ve used bacon-bits in meatloaf and chili before, but I’ve never wrapped anything in bacon.  There’s a first time for everything, right?  Of course, I had to top the bacon with more fresh ground pepper.

After reviewing a bunch of stuff on line, and talking to my mom… I decided to cook it for about an hour and a half and make sure the meat thermometer reached 160° F.  I had it covered in foil for about an hour, the last half letting it go uncovered to get the bacon nice & brown… maybe a little too brown this time, but oh well.

I realize this isn’t the most healthy meal in the world, but I seemed to offend the senses of some and become a champion of sorts to others simply by posting photos in photobucket and sharing the link on facebook.

Its... BACON!

It's... BACON!

My sister-in-law asked how many calories it was, and while I know it was in jest, it got me wondering, so I asked Yahoo!.

The finished product!

The finished product!

This is the meal of a carnivore, as it has stuff from three different animals… although one didn’t have to die in the process of harvesting its delicious nutrition.

Next time, I may not use so much bacon… because it made a pool of grease at the bottom of the baking dish that wasn’t all that appealing.

The eggs are a neat surprise, and a good way to stretch it I suppose… but I doubt I’ll do every meatloaf like this from now on.  But, at least I can say I’ve done it, and I know what it looks and tastes like.

I hope you enjoyed my tale of meaty decadence… and I hope to hear others recipes/ideas/surprise ingredients!