How do you make *fabulous* chili?

OH gosh what is the name of it? Robs something? It's the one where you get to put aside your germs issues and sample most of their product. Lemme go look and see if I can link you up.

Rustlin Rob's

Ooh, I know that place. LOL on the germ issues. Rustlin' Rob's maybe? It's on the Main Street.

www.penzeys.com

But you could use any decent chili powder and add cayenne for heat

You're welcome! Next time you are in town you should check it out, tons and tons of items. I recommend the Amaretto Fudge, have to have some every time we do our annual Christmas shopping trip.

I use smoked paprika instead of regular paprika in my seasoning blend. It really makes a difference, IMO.

My chili comes from a can, but I read somewhere that one of the Penzeys cinnamons is good in chili. Probably last week when I was trying to find reviews before an order. Cannot remember which cinnamon, though.

Wow, what brought you all the way to Fredricksburg, Tx from New Zealand?

I don't. Mostly because the people who inhabit my world have begged me to not make it anymore. Apparently, my cooking skills do not cover chili. I believe the last time I tried I heard the words "oh God, she made chili. Let's go to dad's."

I make pretty basic chili but then whisk in about a Tbs. of cocoa powder at the end. You can't really taste that it's there but it adds depth.

For years I used the McComick's mix pack, but would throw in some extra this and that. Some beer if it was too thick (not a dark beer though), cayenne or cumin, whatever I was feeling. Sometimes would use the rotel chili fixin's can instead of plain tomatoes, sometimes throw in a can of Hominy if I had it.

A few months ago I tried Pioneer Woman's chili for the first time and we LOVED IT. I did add some extra seasonings here and there just to fit our tastes better, but it is really good and thick. The first few times I made it I didn't have the masa flour so didn't use it. Then I finally got some and no one liked it with the masa mixture added, so I won't be doing that anymore. 

I use several different kinds of beans - pintos, light and dark red kidney, cannellini, black (and occasionally chickpeas). Then I season with chili powder, smoked paprika, garlic, salt, black pepper and cayenne. I had a girlfriend recommend a can of refried beans once, so I do that when I think about it - I like chili very thick, you can practically eat it with a fork.

I have no set recipe, its a chuck it in and see what happens meal.

I always use stewing steak and it has some combination of tomato, cumin, coriander, garlic,co co powder and chilli and beans.

Other than that, I have no idea.