Sorry man, its one I came up with myself and is going on the menu of the restaurant I'll own one day. Watch Food TV and cook a lot. You can figure things out on your own. Try to think outside the box and mix things that you normally wouldnt try together. Sometimes they bomb, but sometimes you amaze yourself. If you accidentally make something, which I have done more times than I can count, write it down immediately because you will forget.
Sounds like Cajun infiltration. My brother-in-law, the Cajun, loves to cook, and there is always rice at the table, in something or just in a bowl. I have know doubt, if he cooks chili, that there be rice in that sucker. Man, that dude's gumbo is out of this world!
When you are ready to move from the amateur ranks to the professional , skip the chili power and use reconstituted dried chilis. I usually use a mixture of about a half dozen anchos and New Mexican chilis (total) for a big pot of chili (I like it spicy). You can buy them at most any grocery store, they are usually in the produce department. Cover the dried chilis in water and simmer for about half an hour. Using a colander drain the water and press the chili against the screen so you get as much of the meat as possible and leave the skin behind. You can do this while the meat is browning and you are getting the rest of the stuff together. You can repeat this process a couple of times if your beer supply is holding out. It makes a world of difference.
Regarding rice... There are many ways to cook chili - you may end up putting rice in, or crackers, etc. I'm not saying that they would taste bad, but I don't think they'd have the meaty Texas taste that I enjoy from chili. The great bean debate exists because there are so many out there (primarily outside of Texas) that think that chili is supposed to have beans in it, while we do not. -- droxford
Chili poweder depends on how much you like, how much you can take... Cumin is essential, make sure you get a good mount.. It's the key to all tex-mex food... salt n pepper is up to you again... You can't really say what's the "right" amount in these recipes - you may like more than the average person or less..
Some thoughts... Chili with beans is soup... beans suck up the vital chili juices and rob the flavor from your batch. When I make a pot of chili, I use 4-5 beers, which holds the taste and cooks down in a more flavorful way then does water. I also throw in some jalapeno juice, lots of cumin, chili powder, and whatever other spice strikes me at the time. There should not be a chili recipe... only guidelines. Chili is like a river... no batch should be quite the same. Venison chile is an awesome variant. Grated sharp cheese is the only rimrocker-approved add-on and saltines are the only chili-specific rimrocker-approved side.
A great Texas chili has no beans...if you need to add beans to make a filling meal because you don't want to buy as much beef, then I guess you are allowed, but while I might eat baloney sandwiches toward the end of a paycheck...I wouldn't give my baloney recipee on a BBS. It is permissable to eat chili with cheddar cheese and crackers...Onions aren't to my taste except in Frito Pie...but to each his own. The only acceptable beverages to have with Chili are Beer...or (suprizingly) Milk (the LBJ way)
THIS IS FROM ALTON BROWN...RESPECT BIT$HES!!!! BTW..I made this for a cookoff and it won...HEHE it was with friends. 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
