Slowly ever so slowly cook down and caramelize vegetables till there is no more water left in them.
I am using my flat ended olive wood spatula thing to scarp the bottom of the kettle and stir.
If the heat is too high you will burn them and you will have to start over.

Best way to saute onions is low and slow. I used to make an onion soup that had a half a stick of butter at least, and a pan full of thinly sliced onions that would cook down until there was just enough to cover the bottom of the pan. I always knew how good it was going to be and how sweet the onions would get by how long it took for them to get there, the longer the better. I could do it faster, and it would be good, but it was best when it took 20-30 minutes or more to get there. The rest of the soup was fast. But those onions made it.

The onions and tomatoes took forever here they are and not burned.
Also you will see the ingredients of other spices.
From bottom up.
Ancho powder.
Paprika.
Cumin.
Garlic.
Hot red pepper.
This is just to get going.
Will make adjustments later.
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In the coming pictures you will see the ingredients added to the chili.
The meat was pulled off in chunks and put in the kettle after the onions and so on were removed.
This is so it wont be mush.
It was allowed to cook covered in its own juices.
Then the spices, Shiner Bock and water was put in and covered on medium low.
Two bottles of Shiner Bock beer.
One cup of HEB brand vegetable juice like V/8.
One quart of water.
This is also where I added one teaspoon of salt.
There is a surprise ingredient I wont say now.
Photos later, 'I'm beat, been up since around 1:30 or 2:30 this morning to get ready for fishing.

Spices added with caramelized onions and tomatoes.
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Liquid.
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Beer foam shot.
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LOL, chili in summertime? I'm glad I'm not the only one cooking in this heat.

It's looking spicey but "Where's the beans"?:)):))

We do a stir fry using strips of peppers, onions, tomato paste, and a few oz's of Captain Morgan's Spiced Rum. Saute the veggies of your choice with some Soy Sauce or Worchestershire sauce. When the onions appear to be getting translucent, cook whatever meat you like (beef, pork, mutton, wild game, etc) and then combine the two and cook briefly at high heat. Serve over rice or whatever you like.

Or, make a standard beer batter and coat some venison back strap strips. Make the stir fry veggie mixture as above, and produce a thick sauce using some beef gravy. Again with the Captain Morgan Spiced Rum, combine and serve over mashed potatoes. I like to add some sprouts to this one.

The spiced rum adds a totally new dimension to the flavors.

[QUOTE=Rajun Gardener;739366]LOL, chili in summertime? I'm glad I'm not the only one cooking in this heat.

It's looking spicey but "Where's the beans"?:)):))[/QUOTE]

Well the jokes on you this time.:)):)):)):P:P:P
[SIZE=4][COLOR=Sienna][COLOR=DarkRed]The surprise ingredient.[/COLOR] [/COLOR][/SIZE]

If you are going to make chili with beans in it you might as well do it up right.
No half stepping.
I put in one quart of my home canned pinto chili beans and one quart of my home canned mixed mayocoba beans and one from South America I cant think of or pronounce the name.
It possibly could be the true red cranberry bean.
Cant find it anywhere on the web without knowing that name.
More round, dark red and firm.

[B]((((((That's 1/2 gallon of beans for you bean in chili lovers.))))[/B])

The massive cast iron kettle has been on low all night and I just now added the masa herina, some salt and a handful of fiesta brand chili powder.

Buen Provecho!!!!:D

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After letting it stew for a bit longer it was missing something.
A slight hint of bitterness from the ancho chili pepper powder.
What to do????
I added one half cup of sangria wine.
That fixed it right up.
In my opinion if you are wanting to sweeten something in food like a red sauce chili or something a semi sweet to sweet wine is by far a better choice over processed white sugar.
Or even worse ketchup.

[QUOTE=ContainerTed;739367]We do a stir fry using strips of peppers, onions, tomato paste, and a few oz's of Captain Morgan's Spiced Rum. Saute the veggies of your choice with some Soy Sauce or Worchestershire sauce. When the onions appear to be getting translucent, cook whatever meat you like (beef, pork, mutton, wild game, etc) and then combine the two and cook briefly at high heat. Serve over rice or whatever you like.

Or, make a standard beer batter and coat some venison back strap strips. Make the stir fry veggie mixture as above, and produce a thick sauce using some beef gravy. Again with the Captain Morgan Spiced Rum, combine and serve over mashed potatoes. I like to add some sprouts to this one.

The spiced rum adds a totally new dimension to the flavors.[/QUOTE]
I remember the first time I tried Captain Morgan spiced rum I thought I was going to die.:lol:
Much better to cook with.

Then there was the [B]"Dreaded Southern Comfort Experiment of 1980"[/B].
Some guy was nagging at me right after his and mine friend just got through downing a quart, my first time ever tasting the stuff.
I ended up pulling the mailbox out of the ground cement plug and all and throwing it through front door just to shut him up.
It worked too. :))

I Like Chili
 

Yes I eat chill on an average of at least once a week if not more no matter what time of the year it is.
I was raised that way and as a little boy I would go with my father to the auto body shop he owned.
We would stop at a little cafe called Jordan's next to it to eat breakfast.
He would let me order chili and sometimes he would cal my mom on the phone.
It was homemade right there on the spot by Mrs Jordan a kindly older lady.
To this day I eat chili for breakfast.

Many years later I saw the wrecking ball destroy that little place in 2002.
A bowl of hot chili and a cold bottle of Mountain Dew.
A part of me died that day.
Every time I eat chili I think of that time and a long gone Texas summer day.

The chili is completed.
Put a shot of Evan Williams in it early this morning for good measure.
It will go in quart jars and be frozen.
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