I noticed that quality chili powder is more flavorful, and lends a deep, rich red coloring to the recipe. But it does seem to go stale fairly quickly. The more common lesser varieties taste a bit rough around the edges.
Not enough!
Good post/username combo.
I’d chop some onion and float in a tablespoon or two of balsamic vinegar. A little sour cream if it’s on the table but don’t get up…
No crackers or cheese, please.
Williams chili seasoning is my go-to.
How do you feel about sourdough?
Yes, I have had chili in a bread bowl at home. Good stuff; even better over cornbread, though.
Come to think of it, I’ve made chili sandwiches with one of these contraptions. That’s the only one I’ve seen which completely seals the edges.
Link does not work for me. (Imgur works for me…no need to make an account or anything.)
Another vote for this if you’re not wanting to make chili. It works.
If you really want to go extravagant, and there’s one near you, HEB’s store brand might be a better place to start. If not, Wolf is ok. If you’re using it to coat tamales, it’s almost excellent.
That site is an online auction aggregate, evidently they don’t like direct links to images. I’ll post an image from a different site:
Canned chili has its own overwhelmingly ‘canned’ taste and texture. It’s not terrible, it can hit the spot. Putting other stuff on it might make it better/different, but it’s still canned chili.
I got a bag of Trader Joe’s - do you mean Organic Elote flavor? Ow, I found them too much! I rinsed each one off quickly in a trickle of water, put them to dry in the air fryer, and they came out perfect. A bit less spicy and good for dips. (yes, I’m cheap and no, I have no life)
It’s genuinely awful. Let’s not sugarcoat it. The “name brand” Chili is maybe a bit more … consistent. I tried a cheaper “house brand” Chili, maybe by $.30 or something. Tasted similar, if not “good”. But it had a certain … effect… Necessitating ah, a wardrobe change, putting it mildly. We don’t purchase “house brand” Chili any longer.
When it pertains to comfort foods or junk food, I don’t try to get too fancy. Hormel Chili (Or Wolf), Velveeta and similar industrial substances are perfectly cromulent choices. AAFES used to offer a Chili Cheese over tortilla chips combo (With Jalapeños) that was fantastic. I’ve no illusions that the orange-ish “cheese” was anything edible or intended for human consumption , but it sure tasted good.
I was just clucking my tongue at someone for using jarred garlic and then complaining about the poor garlic flavor. Just mince some fresh garlic, lazybones!
Today, I found out some people rinse and bake corn chips. Perhaps it is I with the truly lazy bones.
Ooh, that takes me back. We had a ‘sandwich maker’ growing up and it was a race to see who could use it first after school on a cold day. Nothing scalds a tongue better than molten hot peanut butter and jelly.
No, these: Organic corn chip dippers. They taste pretty much like regular Fritos (but much better) with the added benefit of not upsetting my stomach.
At first glance I read that as SnakeMaster and was, like, WTF!?
Dude, wait, what?
That’s my favorite home-made dip. I’ve also brought it to potlucks too. It’s the easiest thing to make in the world but so damn good.
Take one can of no bean chili (whichever one you want, though for this I usually go for the most basic thing). Get one block of cream cheese (the stuff that comes in a foil pack, not the stuff in a tub).
Take a large microwave-safe bowl, dump in the chili from the can. Cut up the cream cheese into cubes and mix it into the chili. I then typically heat it for a minute, pull it out, stir it with a big spoon, heat it again. I think usually it’s done after you heat it twice. You just want the cream cheese fully melted and mixed.
It is one of the best dips I’ve ever had in my life. It’s great with tortilla chips, Fritos, or (and this is my favorite) get some good sliced bread, butter one side of a slice (real butter or margarine, doesn’t matter) and fold it in half and dip that in it. The hot chili melts the butter on the bread and the flavor combo is just so hearty and comforting.
To me cream cheese is better than Velveeta and/or sour cream. I just think the flavor and consistency are much better. It also holds up well to reheating later if you have any leftovers.
Yes, I excitedly took for granted that the universal after school snack was peanut butter & jelly sandwiches. That’s why the sandwich maker was so great: The snack we were already going to make could be greatly and easily improved. And, like the toaster or microwave, it’s suitable for younger kids not yet ready for the range.
I’d try it today only with a little mayo on the outside before toasting.
Love it! And yes, I love chili in bread bowls.
Sounds like it would be great with my rinsed-and-air-fried Trader Joes ‘failure’ Elote corn chips. 
Similar to the Rotel-Velveeta-breakfast sausage hot dip that was in vogue a few years ago. Still might be.