Still is in my house! One of the few dishes I can prepare without the possibility of a major catastrophe.
Because you probably gotta pay for anything he puts in your mouth.
Can’t really argue with that. They sure want a lot of money for those silky blocks of Philly these days though!
I may be wrong but I have been disappointed in blocks of Philly Cream cheese lately. I suspect they are a victim of shrinkflation (or whatever you call trying to make your product with ever less expensive ingredients).
So much so I looked into making my own and it doesn’t look too difficult (although I have not tried yet).
If there is a store brand available get that, I do when I can because at least in a dish like this it isn’t going to make that much of a difference.
Hah!
Seriously though… he’s a two-time Terlingua champ, and his chili recipe is solid and pretty easy.
Maybe I missed it being mentioned, but when I have it available I will add crumbled corn bread in lieu of corn chips. Not as spicy as Fritos, but adds the corn flavor.
I also used to occasionally eat at a restaurant that served beef stew in bread bowls, and chili in cornbread bowls.
Corn bread is magical when paired with chili.
Agreed.
It might sound strange but a square of chocolate or even a Hersheys Kiss is a good add to chili. We also sometimes toss in a few cashews.
I was just going to say the exact same thing.
Homemade is so easy and takes so little effort.
I just remembered being at the range in Basic and being fed a pile of rice with chili plopped on top. I enjoyed it a lot, but I don’t know how much of that was because I was ravenously hungry. My famous chili consisted of browning hamburger, then covering it with Hormel until it bubbles, then adding crushed Cheez-its.
When I take the canned route (which isn’t very often), my go to is Stagg’s Dynamite Chili. It isn’t quite a spicy as I would prefer though, so I add a twist of freshly ground Ghost Chilis from Trader Joes (sold in a pepper grinder). It has some serious kick, and a pretty decent taste, all things considered. But yeah, making chili from scratch is my preferred choice. And not with ground beef. I prefer something with chunks of beef.
The time I bought a can of chili (out of curiosity) I was reminded of low-end canned dog food.
So you normally eat the high-end stuff? 
That’s certainly the vibe I get from most canned chili, but Stagg’s is better, and more expensive.
I usually add some cumin and maybe throw in some chopped Hatch chilis from a jar.
I haven’t made chili from scratch in years, but I was famous for mine in my old SF/ST club. We had annual potluck dinners and I always made a double batch due to te high demand, and it was rare that there were any leftovers. When I left Chicago I had to give one of the other members my recipe so they wouldn’t go into withdrawal.
I picked up a bag of these this week and tried them tonight. They’re not Fritoish like I expected but puffy and a different corn flavor. It sort of reminds me of breakfast cereal, Golden Grahams? But the heat is really nice and smoky-subtle and a lot of it.
Yeah, Stagg’s is good, and my wife recently bought a can of Marie Callender’s chili which was also pretty decent for a canned chili. Though I still prefer Stagg, personally.
I get the cheaper chili when it’s an ingredient in something and the more expensive chili when I just want to eat chili.