I personally put the canned chili stuff, kidney beans, pork and beans, and a little bit of onion for flavor. That, and then I make up some spaghetti noodles and put the chili over that. MMMmmmm…chili…
In chili?!? You are one twisted puppy.
It all depends what type of chili you’re talking about. There is the super authentic Mexican style chili found by looking for my Chili de Guaillo recipe on page two of the Ultimate Recipe Thread (third from the bottom of the page). For a dynamite hot dog chili click here . If you are putting pork and beans <insert retching noises here> in your chili I would heartily suggest that you run out and find one of the little brown bag chili kits and follow their instructions. You may change your ways. Then again, maybe you prefer pork and beans in your chili.
::shakes head in disbelief::
As to what I have with my chili, some diced white onion and grated cheese is about it.
And, yes, I am a food snob.
Usually the P&B is just for flavoring too. It adds…uh…zest! Usually there’s about 2 cans of the other stuff vs. 1/2 to 1 can of P&B. If there were any more, then yes, I’d be retching too. 
Chocobo you’re from Cincinatti, right?
“spaghetti noodles”? :rolleyes:
To answer the question, I make my chili from scratch, so I put lots of stuff in it. My wife likes a little grated cheddar garnish but I take it straight.
OK, as long there’s limits to this madness. You had me worried there. Please do try one of the chili kits though.
Uh, Chili Powder?
I’m very picky about my chili.
I won’t eat the kind with beans in it, because I try to avoid getting the after-effects of the beans. 
A good strong dose of Tabasco, lots of white onions, grated sharp cheddar cheese, with a large hunk o’ buttered cornbread off to the side.
My mouth is watering…
Ketchup. (See french fry thread.)
fresh corn… hmmmmmmm…
Ground beef or turkey
Tomato sauce (my Mom uses canned tomatoes, but I prefer not to have big chunks of tomato)
Chili powder
Ranch Style Beans
That’s the basics, but I often add other condiments to it. A bit of mustard is good, a squirt or two of soy sauce, a tiny bit of chocolate syrup, some kind of steak seasoning named after a Canadian city my wife has, Cholula sauce…
Northerners like to put lots of onions and junk in their chili, but if we add anything post-cooking to it here, it’s going to be grated cheese and MAYBE crackers or corn chips.
MMMMMMMMM…chili spagetti. With kidney beans, green peppers, onions, beef, mucho chili powder and grated cheddar cheese on top!
Here’s my recipe:
Fry some mince (ground beef) until brown. Add a chopped onion and cook for a couple of minutes. Add a clove or two of chopped garlic, a small handfull of chopped, de-seeded chillis, a teaspoon of ground corriander and a good dose of black pepper. Cook gently for a minute or two and add a can of tomatoes. Simmer gently for an hour or so. Five minutes before serving, add a can of red kidney beans and allow to warm through.
Eat with spaghetti, rice, pork, whatever.
My quick & easy ‘3 can’ chili: Brown some ground beef with a chopped onion and garlic. Add a packet of chili seasoning, a can of chopped tomatoes, a can of kidney beans in chili sauce, and a can of chopped mushrooms. If I’m in a hurry, I stop here. But when I have time, I add the ‘secret ingredient’, around a third of a pint of Newcastle Brown Ale, and let it simmer for an hour.
Extreme amounts of beef, cheese, and onions.
I will sometimes add a bit of curry. And sometimes habenero powder. This insures that I am the only one that will eat it.
Santiago, for a start.
Dave
My chili recipe is probably not even slightly authentic, but it’s really good.
I like to used cubed stew beef instead of ground beef. Both kidney beans and pinto beans. Onions and garlic and tomatoes, naturally, and chili powder, maybe some extra ground cumin.
But the secret is chipotle peppers, the kind that come in cans, swimming in tomato sauce? Weird-looking, but killer. Grind a couple of those up, with lots of the tomato sauce, in a food processor, and then throw 'em in the pot. Take the seeds out first if you don’t want it to be too hot. Mmmm. These add a great flavor.
Chili is not chili without Old Bay, the Baltimore favorite.
Yum-MAY! My mom makes the best chili, and I keep bugging her to teach me the recipe.
I had a Texas friend who said that a bit of ground armadillo meat really made chili sing!