66 Responses

1. December 4, 2006

   Paul

   258 it is.

2. December 4, 2006

   TimF

   In.

3. December 4, 2006

   Justin

   1?
   Nice episode. Great cheesehead hat.

4. December 4, 2006

   Capt M

   #3

5. December 4, 2006

   E-Rock

   top 5?

6. December 4, 2006

   Chad Pennington

   Just thought I’d drop in after a big day at the Frozen Tundra…

7. December 4, 2006

   canadian-kid

   almost…

8. December 4, 2006

   ihatesteve

   Top 10

9. December 4, 2006

   hinrgman

   Gary

   Thanx for that WOOT thing

10. December 4, 2006

    Sluke

    10???

11. December 4, 2006

    Erich

    Just missed.

12. December 4, 2006

    Nathan N

    Don’t feel bad Gary it was still a good show. Nice to get your opinion good or bad.

    QOD have to get back to you.

13. December 4, 2006

    SeanM

    Almost doesn’t count. Pats still won.

    You don’t get my chili recipe.

14. December 4, 2006

    KAHUNA

    QOTD-
    Chili-
    Use a good thin chuck steak(or any angus thin steak) and slice into tiny bite size cubes 1/4 inch by 1/4 inch
    toss the meat in flour that has been seasoned with chili powder, onion pwder, garlic powder and cumin(not much cumin)
    Heat olive oil in bottom of pot when hot sear the meat(removed and shaked free of excess flour)
    remove the browned meat from the pot set aside
    turn heat down and sweat Onions(celery & Grated Carrot optional)
    Salt and Pepper the mixture add 3 to 4 minced cloves of Garlic
    Add in to the onion mixture 1/2 small can tomatoe paste and saute

    Now comes some options- the quick way is to add in some chipolte salsa that is mixed already(8-16 ounces to taste)- long way is to buy Chipoltes in Adobo sauce chop them and also add some chopped chili pepperss and Cilanto

    Once all this mush is together deglaze the pot with 12 ounces of Red wine simmer off the alcohol- add the meat back in to the pot- reseason with Salt, Pepper, Chili Powder

    If extra liquid is needed you can add some beef broth to the pot- or I use some left over Coffee(sounds weird but it is also the secret to red eye gravy in the south)

    If you like really thick chili you can add some corn flour or get some tortilla chips and grind them fine in a food processor and add to the chili

    Let simmer on low or in the oven at 250 for about 90 minutes

    Now here is my ultra secret touch as I make mine a little spicy- Take 1/2 of a Hershy chocolate bar and melt it with a quater stick of butter and add it to the mixture and then let simmer for another 30 minutes

    Extra goodies for topping each serving- I like to crisp up some nice Maple bacon break it into pieces then grate some smoked gouda, chop some chive and a dash of sour cream all plopped on top of a bowl of it-

    Sorry I am Italian so I do not have any exact measurements

15. December 4, 2006

    Tony S.

    I’m not much of a cook…so I have no chili recipe. Although, I love chili. I like it w/ a little kick. Great episode…ugly cheese-head hat. I mean UGLY. Sorry about the sub-par wines, I haven’t had any, so I can neither agree or disagree with you. I’ve had some Ravenswood, but nothing recent. They’re ok.

    You kind of got me in the mood for a chardonnay. A big, fat, buttery one that hardcore old-world people would hate. So, with that said, I’m going to see what I got and go home. Have a good night, and thank you to your Jets for humiliating the Packers at home. (no offense to Lambau field, it’s nice–especially when I was there on Christmas day last year watching the Bears clinch the division by beating them…they have this “Bears still suck” song, it’s cute).

    See you later,
    Go BEARS!!
    T

16. December 4, 2006

    Brandon M

    Today was sub-par.

17. December 4, 2006

    E-Rock

    Sometimes it’s more valuable to know what to stay away from than it is to know what to buy. Good show.

18. December 4, 2006

    Dan

    Dan’s Famous Buffalo Bayou Red

    (If you don’t like it hot, look somewhere else!)

    2 T Bacon Fat
    3 Onions
    3 Cloves Garlic
    Salt
    Pepper
    4 Lbs Ground Beef (pick ‘em!)
    6 T ground hot red pepper (NOT Chili Powder. Please!)
    3 T Oregano (Mexican)
    3 T Cumin (pick ‘em!)
    1 bottle of dark beer (Shiner Bock) (at least on bottle. You may need more)
    3 T Cider Vinegar

    Chop onions fine. Mince Garlic.

    Heat bacon fat until it smokes. Add onions and sauté until tender, but not brown. Add garlic and sauté until fragrant (about 30 seconds). Add beef. Using a wooden spoon, break up beef and brown it. Add all other ingredients. If you do not have enough liquiod (it should cover the meat) add more (beer or water).

    Cook. UNCOVERED at LEAST 2 hours at a bare simmer. Preferably more. Keep an eye on it so it doesn’t run out of liquid.

    Eat with Raw Onions, Cheddar Cheese, Beans (if you must) and homemade cornbread. (I have a recipe for that, too)

    Dan (In Houston, of course!)

19. December 4, 2006

    johnm

    Gary,
    Thanks for the woot tip on the Monkey Prize, They sold out by 3p CST, probably in no small part due to you. Chili? Get Wick Fowler’s two alarm mix and make it per directions. Not sexy, I know, but really good.

20. December 4, 2006

    Rich S

    GV,

    My chili recipe is actually already posted on the WLTV forums in the Recipe section. Check it out! It rocks!!!!

    GO BEARS!!!!

    P.S. I tried to get some of that Monkey wine from woot but they were sold out by the time I got around to it…………

21. December 4, 2006

    Dominus

    I agree with E-Rock. It’s very helpful to know what “not to buy” in the world of wine. As they say, life is too short to drink bad wine.”

    Now, let’s try some Italian Barberas and the reason I ask this is I fell upon a wine tasting on Saturday before dinner and they featured some Italian wines and the Barbera I had (Cantine Santi “Altea” ‘04) was just absolutely a joy to behold. Now I’m in the market for some good Barbera.

    Chili? Here’s a quick one.

    2 tablespoons vegetable oil
    1 green bell pepper, large diced
    1 red bell pepper, large diced
    1/2 cup red onion, large diced
    2 1/2 pounds ground chuck
    4 tablespoons chili powder
    3 tablespoons ground cumin
    2 cloves garlic, minced
    1/4 teaspoon cayenne pepper
    2 teaspoons kosher salt
    1 teaspoon ground black pepper
    1/2 teaspoon garlic powder
    3 Roma tomatoes, diced
    1 (15-ounce) can soy black beans, drained and rinsed, optional
    2 tablespoons chopped fresh cilantro leaves

    Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.

    To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.

    Go Colts! (they lost to Tennessee) and congrats to the Jets

    Sante!
    Dom

22. December 4, 2006

    Susan

    Gary-
    Another super episode!
    LOVE the hat!
    Looks good enough to eat!
    Chili recipe!
    Sure – I get rave reviews on this one – but it is 6 alarm!
    I am warning you about the heat!

    Six-Alarm Chili Surprise:

    Ingredient List:

    2 cans of Light Kidney Beans
    1 can of Garbanzo Beans
    1 can of Black Beans
    1 can of Rotel Hot Tomatoes
    1 can of Rotel Mexican Festival
    1 can of Rotel Italian Festival
    1 clove of garlic
    5 medium jalapeño peppers
    1 lb. ground lean chuck
    1 lb. bacon
    2 tsp. of cinnamon/sugar mix
    2 cups of brown sugar
    1 bar of Ghirardelli Bakers Chocolate (Bittersweet)

    In slow cooker add all the beans and all of the tomatoes(none of the juice from the cans). Then add garlic and Jalapenos. Brown ground chuck and add. Brown bacon and add. Add cinnamon/sugar and half of brown sugar. Boil for at least 2 hours. Marinate in refrigerator overnight. Cook on medium at least another 3 hours. Add Chocolate and last half of brown sugar right before the last hour of cooking. Must cook for a minimum of 6 hours. Must put ingredients in slow cooker in the order listed here.

    Prep Time: 2 hours
    Cook Time: 6 hours
    Serves: 6
    Spice: Medium

23. December 4, 2006

    PeterT

    Dog Breath Chili, the best I’ve ever tasted thus far……
    World Champion 2005

    Doug Wilkey of Shoreline, Washington, whose spicy, flavor-filled red chili earned rave reviews from the judges for its exceptional depth and richly blended character, won the honor of “World’s Best Chili” for 2005 in the International Chili Society’s (ICS) 39th annual World’s Championship Chili Cookoff™, sponsored by ConAgra Foods.

    Ingredients:
    6 ounces regular breakfast sausage
    2 teaspoons Wesson(R); Oil
    3 pounds tri-tip beef, cut into small pieces or coarse ground
    1 medium onion, finely chopped
    1 can (14 1/2 ounces) beef broth
    1/4 teaspoon oregano
    3 tablespoon cumin
    7 cloves Gilroy garlic
    2 tablespoons Gebhardt(R); chile powder
    1 tablespoon hot chile powder
    1 tablespoon mild chile power
    5 tablespoons red chile powder
    1 can (8 ounces) Hunt’s(R); Tomato Sauce
    1 can (10 ounces) Ro*Tel(R); Diced Tomatoes and Green Chilies
    3 Dried California chile peppers, boiled and pureed
    1 Dried New Mexico chile peppers, boiled and pureed
    5 Dried Cascabel chile peppers, boiled and pureed
    1/2 teaspoon cayenne pepper
    1 can (14 1/2 ounces) chicken broth
    1 teaspoon Tabasco Pepper Sauce
    1 teaspoon brown sugar
    juice of one lime
    salt to taste

    Instructions:
    Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef. Add the cooked sausage to the pot. Add the onion and beef broth to cover the meat. Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat to a light boil, and then add the garlic. Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel with the puree from the dried peppers. Add the chicken broth for the desired consistency. Cook for one hour, stirring often. Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice and salt.

24. December 4, 2006

    joe

    Gary:

    It is way more valuable for me to know what 90+ point wines to avoid than have them turn out spot on. Every wine you recommend against is of tremendous value – don’t get down over it. And I find Parker USUALLY over-rates Aussie Shiraz. It is the one region I don’t trust his ratings…..and 90 point Spanish winds under $15.

    My wife has a great recipe for Chile…but because she used to live in Cincinnati – it is sweet tasting and often people are too surprized by the taste.

    Joe

25. December 4, 2006

    StanVH

    Gary, here is my Basic Chili Recipe – It is quick and easy.

    Based on Wick Fowler’s Two, Three…Alarm Chili

    2 lbs chopped beef
    1 cup chopped onions
    2 or 3 cloves garlic
    Pinch oregano
    1 tbs (or so) ground cumin seed
    1 tbs salt
    1 tsp ground red pepper
    2 (two alarm) to 4 (4 alarm) heaping tablespoons chili powder
    8 oz can tomatoes
    1 tbs tomato sauce
    1 Qt water
    2 tbs flour

    To begin:

    Good chili is a very easy to cook. A basic recipe calls for two pounds of chopped beef. If the beef is a little fat, so much the better.
    Brown the beef, adding some beef fat to aid in the browning if the meat is lean. Put about a cup of chopped onions and a couple of cloves of chopped garlic in the pot and stir around a little.

    Then add as much oregano as can be lifted between the thumb and the finger, a tablespoon or so of ground cumin seed, tablespoon of salt, and eight-ounce can of tomatoes or tomato sauce and a quart or so of water.
    Simmer together for about an hour, skimming off the fat now and then, and add a couple of tablespoons of flour that has been stirred into an equal amount of water. Cook another 20 minutes or so until slightly thick.

    The alarms

    For extremely hot chili the tongue-burning kind, which can cut through even a margarita, add a teaspoon of ground red pepper—not the crushed red pepper used to flavor Italian food—and three or four heaping tablespoons of chili powder.
    For a more balanced taste, one in which the tru chili eater can discern whether it is moose meat or beef in the dish, cut the chili powder some, maybe even in half, and maybe the pepper can be cut in half, too.

    Adapted from a New York Times article by Martin Waldron (November 10, 1976).

26. December 4, 2006

    Rob M.

    You were going to throw the Jets ball into the camera, weren’t ya? Good thing a cool head prevailed.

    Too bad to hear about the Trapiche Malbec. When you rinsed your glass, the red color remained in the glass. Talk about “inky”! It reminded me of the Luca Malbec which I had a few months ago, and you continue to carry intermittently. Perhaps you could try that, maybe it is not a Aussie Shiraz wannabe. Similar accolades, somewhat less expensive (about $28 I think at WL).

    Oh, those Dolphins. I was thinking you should be scared, however given this past weekend with how good the Jets looked and how bad the Dolphins looked, I think the Jets should have no problem. Hey, lets make it like the last Jets-Dolphins game- does order code 2017 remind anyone?? Whattaya say, Gary? The game is even on Christmas day!

27. December 4, 2006

    KAHUNA

    Susan,
    I see we have the same chocolate to our Chili- People never believe me when I tell them

28. December 4, 2006

    Tom T.

    Gary,

    Congrats on the NYJ victory. My NYG are sliding fast (though they did play well).
    Great episode. You were obviously pumped. Too bad the wines were not too good.
    This is why we all watch WLTV.
    Could you please taste the Ravenswood Icon on a future WLTV episode?
    http://winelibrary.com/reviewwine.asp?item=27892
    Thanks!

29. December 4, 2006

    Matthew W.

    Hi Gary,

    I started watching WLTV last week and am loving it, keep up the good work!

    Question/request for you: I noticed you playing with your “waiter’s corkscrew” today on the show — think you could give a how-to tutorial on using it in an upcoming episode? Nice slow step-by-step (how far to screw in, best grip/position to make it actually work, etc.) on how to make them actually work right.

    As for QOTD…sad, but true, the only chili I’ve ever made in my life comes out of a can and I just heat it up. Probably not what you’re looking for!

    Thanks,
    Matthew

30. December 4, 2006

    Denise

    Gary…I have a recipe for chili for which I have been awarded HUGE sums of money (I know you will believe this to be true). It’s YOURS, my friend, ALL YOURS when you tell me the significance of the daily descending number. NOTHING worth anything comes for free in this lifetime, Baby!! : )

    Great, honest, episode! Thank you. One favor, please. Pleease don’t use the “GD” reference…you’re shattering a Commandment every time you do.

    Concerned for your soul,
    Denise : )

31. December 4, 2006

    Darlene O.

    Hey, Gary…don’t sweat it. You can’t help it if you don’t like a wine. It is what it is. Great episode, nonetheless, and I appreciate your honesty. Congrats on your JETS!

32. December 4, 2006

    Sluke

    Hey Gary, nice ep-i-sode. Just started to get into wine recently and I have found your shop/show to be priceless despite the Jets homerism. Steeler fan here. How about that Playoff game a few years back?? TYVM Doug Brien. Think we can get a tasting on this?? http://winelibrary.com/reviewwine.asp?item=9172

33. December 4, 2006

    Phil Ward

    Gary, Four wines, disappointment on all four, even though you were thrilled wiht the Jets win, could it have been one of those days when the stars, the moon and the wines just weren’t hitting you and the palate just right? As we both know, as professional tasters, these days do happen?
    Otherwise, I appreciate your honesty.

    Phil

34. December 4, 2006

    ChrisR

    Sluke,

    The Faithful Hound is a really good South African wine. Here’s my review:

    http://winecentric.blogspot.com/2006/08/mulderbosch-faithful-hound-2002.html

35. December 4, 2006

    Bear Down

    Man I love it when the Packers lose at home! Thanks Jets! Of course it’s easy for me to be nice to the Jets since the Bears beat them.

    Anyhoo, I’ve noticed lately that you have tasted some highly rated RP wines that have fallen quite short of his score. He does admit that he has a certain palate (punch in the mouth extracted fruit bombs, varietal charechter represented or not), but to score so many wines so high that just aren’t well made (at least lately) is disconserting. I think he has had a very positive (somebody had to bring the Bordolais back to earth in the ’70’s) as well a negative effects on the wine world. Frankly it’s not his fault. He doesn’t go around asking winerys to manipulate their wines to his taste. The market does…..and Michel Rolland.

    Alos, You and I have the same wedding ring. I noticed it in the Pillar Box episode. Mine is Titanium. What is yours?

    Go Bears (wow Rex is looking shitty lately)

36. December 4, 2006

    Susan

    Kahuna,
    You are right, I see Chocolate in several of these recipes.
    A friend of mine from Cininnati told me a few years ago to put chocolate in the chili.
    I thought at the time, that she was crazy.
    Turns out it is VERY good that way.
    I have an award for a chili cookoff with this recipe.
    I might have to try your recipe soon. Looks very good.
    Great food AND
    Great wine!
    Great stuff!
    :)

37. December 4, 2006

    SS Chris

    Gary, A few items:

    1. You said that “Tanzer was a little above Robert Parker.” Did you mean that and is that true?

    2. I saw a small VaynerCLANK…it’s been so long..THANKS..LOVE THOSE…kind of a quick MiniCLANK (only 2 CLANKS), but I’ll take them anyway (for fellow VaynIACS, it was after the 2nd tasting of the Ravenswood Zin (2nd wine)…right after GV says, “I’m a little back and forth with this wine”)

    3. You also provide us w/2 VaynerTAPS (pointed out by fellow SuperVaynIAC Paul from Mendham, NJ). One 4-TAP w/ the football & then a 2-TAP with the corkscrew. These were both done during Willows Barossa. I have a theory which I would like you to confirm or deny on the next episode. I believe that both taps eminated from the internal struggle that you mentioned…it’s hard panning wines from nice people that served you a meal at there house. I would say that at the moment of your VaynerTAPS, you were going through a VaynerDILEMNA. Please confirm or deny!

38. December 4, 2006

    SS Chris

    or perhaps VaynerANGST!!

39. December 5, 2006

    Denise

    Descending Number Significance Theory #3:

    Gary is counting backward from the assigned numbers of registered users on the WLTV Forum (starting from the date the descending number first appeared) and he’s sending a “thanks for participating” email to said registered user on the day their corresponding number appears on the dry erase board.

    (I really don’t think it’s a baby…I just don’t think he could possibly contain that news!)

40. December 5, 2006

    Ken

    Gary,
    Brutal episode. Your honesty keeps me coming back. You’ve a fine palate. You seem to be ahead of the curve with respect to over-oaked, high alcohol wines. I like balance and finesse, dignified wines. I had a Jade Mountain 1998 Mourvedre the other night that was to die for. Decanted for two hours plus. Just a tad over 13%. Magnificent. Long live wine diversity. Long live the Wine Library. You do a great public service.

41. December 5, 2006

    thorazine

    Top 100? YES!

    Canadian Contingency taking over!

    Rough day today, but an enjoyable episode nonetheless. It’s really easy to be all happy happy joy joy about wine all the time that’s it’s good to see criticism where criticism is due.

    It really makes me wonder about the 92 point RP score for the last wine. Maybe it’s as you’ve said time and time again…there isn’t good wine, just good bottles of wine.

    A wine I’d love for you to try (and so would canadian kid) is Matetic Pinot Noir San Antonio EQ. 90 pts from WS, but for us up here in Canada a VERY reasonably price pinot for what we both feel this package has to deliver.

    As per chilli…sorry big guy, all my stuff comes from a can that says “Campbell’s” on it

42. December 5, 2006

    Brandon M

    PLease don’t misunderstand what I mean by “Sub-Par”
    I wasn’t talking about the wine tastings, I was talking about the show in general. I’m not trying to get a 10 out of every show, but DAMN, Friday was unreal…probably a new top 5 for me. Then we go back to the old set up, wines distract Gary, plua nothing good to taste. I’m not saying it was a bad show, but I’m not rating it a 95 either….just sub-par. Like shooting 10 over par…you’ll take it, but not what you had in mind.

43. December 5, 2006

    Michael P

    Awesome win yesterday. I’m stoked about the playoffs. I prefer to get in w/out the wild card though.The Jacksonville & Bears lost still hurts.

    ps The color wasn’t as bright today as it was since you got the new cam. Did someone change something?

44. December 5, 2006

    Shotgun

    Gary, I’ve got to disagree with you on the Ravenswood Teldeschi. It is obnoxiously good. I had a bottle last weekend with — CHILI, of course. There are lots of recipes posted above, but I have to agree with many the the Fowler “kits” are a convenient place to start. Cover 2 cups of well-rinsed dried pinto, red or kidney beans with water in a large pot and bring to boil, then reduce to simmer until tender (add water if needed, but not too much– you want a nice bean liquor at the end to add in your other ingedients). In a skillet, heat 2 tblsp olive oil, put in 2 lbs well-trimmed and cubed round steak and brown lightly. Stir in TWO whole packs of chili powder from the Fowler kits (sorry, you have to use two of the kits… but this makes a lot of chili), 1/2 cup of Teldeschi or other 94 POINT red wine, one large can of crushed tomatoes, one small can of tomato paste, plus the packs of dried onion/garlic and oregano from the Fowler kits. Start with HALF of one pack of red pepper and pinch of salt. Let the meat concoction simmer for about 30 minutes stirring often. Add the meat to the beans and bring to near-boil, then reduce heat to low, cover and cook for at least two hours, better if 4-5 hours, stirring occasionally, and intermittently cutting off the heat altogether. Before serving, taste for need for salt, black pepper, and red pepper. I like my chili medium thick, very meaty, very dark brown and bursting rich with chili flavor, but not overly spicy hot. Just a little zest, but too much heat and the chili is no good with wine– so what would be the point? Serve with cornbread (Jiffy mix is hard to beat) or some fresh lightly steamed soft tortillas if you can get them. Makes about 12 servings.

45. December 5, 2006

    Brad

    I’ll tell you why the wines you tasted sucked. Vaynerchuck, your mouth just got you into trouble. That’s what happens when you talk trash about the Giants. Don’t forget who’s stadium you RENT out everytime you play at ‘home.’ Just because you are jealous of big blue’s fly colors and are stuck w/ the puke-green jerseys doesn’t give you the right to slam my boys when they are down.
    When you bite the hand that feeds you, bad things happen. The green gumby’s are going down, in ugly fashion…all the wine you taste will suck, until you take back what you said about big blue that is

46. December 5, 2006

    Dan C.

    Gary- I agree with a lot of the comments that it is very useful to know what not to buy. Also, like Tanzer, you score more conservatively than RP and others, but it is your notes, or descriptions, which are the most valuable. While we get to know our own palates, we also learn about yours. Keep up the good work.

    My friend Bill is a huge Packer fan (there is no other kind) and he said the Packers re-defined “awful” on Sunday. Congrats to the Jets and thanks again for the free shipping! I got my delivery one day before the arctic air came to Chicago.

    Dan C.

47. December 5, 2006

    Louisiana George

    You encourage us to drink a new wine every day, so try a new chili

    The best chili i have ever had was Moose chili – a friend has a business location in northeastern canada, where they eat moose meat in place of beef. take your favorite beef chili recipe and replace the ground beef with ground moose meat. great taste and healthier because it is leaner.

    ps – ordered some of wine #2 of the year and got nicked for $30 shipping on a case of half bottles – can we get some relief on the shipping when it is half bottles involved (should be cheaper as they are smaller and don’t weigh as much?

    Louisiana George

48. December 5, 2006

    Joyce

    I got today’s episode at 10:30am, and I watch it right away. Why are there already so many postings commenting on today’s video? Are some of the episodes emailed out earlier than others? Just wondering how people comment so quickly.

    Thanks again for a great video, Gary…you’re obviously pumped up about your Jets.

    Joyce

49. December 5, 2006

    Big Billy from Big D

    QOTD: Chili Recipe
    Some good advice to make life easier – use the Wick Fowler kit along with some advice on the details (and some enhancements) that fills in some blanks on the package instructions.
    Wick Fowler kits are made to work with 2 lbs of meat. You figure how many people 2 lbs. feeds and get Wick Fowler kits accordingly. In Texas meat counters have a special coarse ground beef marked as “chili grind.” A substitute for you would be tenderized beef marked to make Swiss steak. You could cut it into 1 inch x 1.5 inch pieces to substitute for ground beef. Regular grind textures will end up looking like hot dog sauce. Chili con carne is really a beef braise/stew kind of dish, not a hamburger soup.

    Another meat variable would be to use cubed round steak or chuck. Just cut them into sizable cubes 1inch plus, salt and pepper, let sit, then fry (just to a gray color is fine). An enhancement would be to sprinkle a little chili powder along with salt and pepper and let sit an hour (or overnight) before frying ( you are adding chili flavor here).

    DO NOT USE Chocolate. Chocolate is a viable Mexican ingredient in Moles (Sauces) made with chiles and ground nuts. Save it for different recipes.
    DO NOT COOK WITH BEANS. Beans are side dish, a good side dish, but a side dish for certain. This is a commandment not to be questioned. And for God’s sake NOT CANNED BEANS.

    Cumin is an ingredient that is as key as chiles in making chili. The very best manner is to use cumin twice in the prep. First in the early spicing to let it steep in along the sauce of the chiles, then shortly before serving to bring the dish up aromatically.

    It is best to grind whole cumin seed in a spice grinder after a quick roast. Roasting is simple just bring a small fry pan or sauté pan up to a medium heat, place the cumin in the pan and gently and steadily shake to keep them moving, they will start to pop and give off their fragrance, then load them into a coffee grinder for a quick grind and then add to the pot. You will be amazed at how much more complex and aromatic freshly roasted cumin is than ground cumin from a jar.

    The Wick Fowler kits can make a plenty spicy chili, but if you want your guests to have the option of more heat offer ground cayenne on the side.

    SIDES
    Saltine crackers are terrific. In fact, the Chili Society Poobahs stat their meeting with a ceremonial crumbling of the crackers signified by rubbing their hands together. saltines crumbled into the finished chile will thicken it big time and keep it from dribbling off your spoon, and it tastes good. LBJ was one in the legions that practiced chili consumption in this manner.

    Beverages
    Low hopped beers, Margaritas, iced tea, Dr Pepper, and Coca Cola. Wines are simply overwhelmed. Although there is a nice white Sangria that could be made with Riesling or Gervurtz, sliced fruits, and then augmented with Grand Marnier, or Cointreau that would be tolerable.

    Happy cooking.

50. December 5, 2006

    rich loughrey

    Gary V.– The Last Honest Man!

51. December 5, 2006

    Chris From NY

    I’m looking to buy a good case of wine for reasonable price for Christmas giveaways, any suggestions from you freaks?

52. December 5, 2006

    Julius

    This chili recipe, from a friend of mine, won a chili competition held by Whole Foods. I have made it twice with very satisfying results.

    Ingredients

    4 oz. Bacon
    3-4 Tbl. Olive Oil
    2 Large Yellow Onions –Peeled and Coarsely Chopped
    8 Garlic Cloves – Chopped
    4 Lbs. Chuck Steak (or roast) – Cut into Cubes (~ ½ inch)
    2 Tbs. Cumin Seeds – Toasted and Ground
    ¼ Cup Ancho Chile Powder
    ¼ Tsp. Cayenne Pepper
    2 Tbs. Dried Mexican Oregano
    2 Chipotle Peppers – Chopped Fine
    2 Fresh Bay Leaves
    1 12oz. Bottle Amber Ale or Beer
    ½ Cup Tomato Sauce
    3 Cups Beef Broth
    Kosher Salt
    Black Pepper

    1. In a large, heavy pot or Dutch oven, cook bacon over medium heat until fat is well rendered. Remove bacon. Season beef with salt and pepper and add to bacon fat in batches until all beef is well browned on all sides and set aside.
    2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper and cook, stirring occasionally, until very soft, about 15 minutes.
    3. Add the onions, cumin, chile powder, chipotles, cayenne, oregano and bay leaves to the pot. Stir until onions are well-coated and fragrant, about 30-60 seconds. Slowly add the beer to the pot. With a wooden spoon, scrape the bottom of the pot. Season with salt and pepper. Raise heat and cook, stirring occasionally, until liquid is reduced by half.
    4. Add the beef,beef broth and tomato sauce, lower heat to a simmer and allow to cook for two hours, uncovered.
    5. Taste chili and add salt and pepper as needed. If too thick, add water. Simmer another 30 minutes, or until reduced to the thickness that you prefer.

    Garnish with shredded cheddar or jack cheese, chopped red onion and sour cream.

53. December 5, 2006

    Julius

    What’s with the guys who set up the Wine Library TV page, specifically the paragraph that’s under the TV screen? I’ve copied the sentence I’m referring to and used upper case for the phrase in question.

    “Tune and see how these four stack up and see if they get the VANERNOD OF VANERCLANK!”

    What does it mean and where are the “Y’s?”

54. December 5, 2006

    Rebecca

    Gary,

    QOD: I make my chili with Brisket, which I slow-braise separately in Beer and a bunch of other yummy things. The meat falls apart. I’ve braised short-ribs, pork butts, lamb confit and even duck confit for chili few times as well, for the fun of changing things up. But if you want to stick to beef chili, the brisket works out great. If you enjoy cooking and LOVE the aromas that your home fills with while your cooking, I’ll be happy to share the recipe. While everything is braising you definately have time sit down and watch a football game and drink some wine.

    I was pumped about the color (the way it came across when you poured it into your JETS bucket) on the Trapiche Malbec and then dissapointed that it didn’t measure up.

    Whatever recipe you decide, give it a lot-a-love. Trust me, you’ll taste/see the differnce a little love adds to the pot.

55. December 5, 2006

    jason carey

    Gary, have you ever had a day where everything just tastes weird? I read a little
    article by James Suckling once about how even different weather can affect the way
    wine tastes, and that some wines that usually taste great can taste “off”. I have had those days (for instance some days wines seem more astringent tasting than others, even the same bottle.), and wondered if as an experiment you could taste the same 4 wines on WLTV a week apart from each other and compare your impressions of the difference. You could combine them into the same episode by waiting to air the first set of wines until a week later. Of course by opening new bottles and letting them get air for the same amount of time. Maybe one on a dry day and one where its going to rain or snow.. I know it sounds bizarre.. but hey, Its WLTV and that is all about trying out different things.
    Jason C
    Brooklyn

56. December 5, 2006

    Rick "The Model

    Playoff’s my ass.

57. December 5, 2006

    Rick "The Model

    Playoff’s my hole.

58. December 5, 2006

    Bill T.

    Gary, I love the cheese hat!

    CHRIS FROM NY, buy a case of San Felipe Cabernet Sauvignon. A lot of value for 7 bones a bottle!

59. December 5, 2006

    Matthew L

    Great show Gary. This may sound odd, but I actually appreciate when you pan wines just as much as I enjoy when you like them. It lets me know I’m not alone. Sometimes I taste wines that other people rave about, or received a high rating, and I just don’t like it. Kudos.

    QOTD: I think I told you my wife is a chef, she is supposed to e-mail me a recipe that she uses. I’ve made it, but can’t remember all the ingredients. I will follow up about that one. Here’s a chicken chili recipe that I really enjoy. It goes great with a full-bodied red.

    ingredients

    * 2 tablespoons cooking oil
    * 1 onion, chopped
    * 2 cloves garlic, minced
    * 1 pound skinless chicken thighs (about 4), cut into thin strips (leftover turkey or chicken can be substituted for the chicken thighs)
    * 4 teaspoons chili powder
    * 1 tablespoon ground cumin
    * 2 teaspoons dried oregano
    * 1 teaspoon salt
    * 2 jalapeño peppers, seeds and ribs removed, chopped
    * 1 1/2 cups canned crushed tomatoes with their juice
    * 2 1/2 cups canned low-sodium chicken broth or homemade stock
    * 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
    * 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
    * 1/2 teaspoon fresh-ground black pepper
    * 1/3 cup chopped cilantro (optional)

    directions

    1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

    2. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

    3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

60. December 5, 2006

    Matthew L

    Oh…thanks for the shout out about the lowly Lions. I thought we were going to pull it out against those damned Pats.

    Congrats on the Jets win. Even all the ESPN guys are now saying “Watch out for the Jets.” Thanks for humiliating the Packers. I consider it payback for them beating the Lions at home. We see them again in two weeks, and, hopefully the Lions will open a fresh, new, air-sealed can of whoop azz on the Cheese Heads.

61. December 5, 2006

    Bill Ross

    Looks like some great recipes here, if you have time to read ‘em all. I like to cook, and some of my dishes involve fairly elaborate preparation. But sometimes its nice to cut corners and save time.
    I feel bad saying this, but you can whip up some pretty decent Chili using a packaged mix, Wick Fowler’s Two Alarm Chili, widely available down here in Texas (don’t know about nation-wide). Just modify by using 50% lean ground meat and 50% diced lean meat (round steak, chuck roast,..whatever). For my taste, shoot the first person who suggests adding beans!

62. December 5, 2006

    GOL

    Can’t agree with Brandon M on this ep… I love when GV has an o-fer… kinda like the jets did vs. BEARS:-) Seriously though, it is just so genuine, and that’s why we all watch

    For my part, i’m o-fer in the chili dept.

63. December 6, 2006

    John

    Buttery Chardonnay = Diacytil
    I’m not a fan of it. To me it comes across as a slickness on the tongue.
    The yeast and fermentation temps. cause this.

64. December 9, 2006

    phig

    Parker gave the shiraz a 92 because HE CAN’T TASTE ANYMORE! As for Chili. No breakfast sausage, no secret ingredients. Some simple rules. DO NOT USE GROUND BEEF. Use cubed chuck (and not a better cut–uyou want a cut with some fat and some tendon in it otherwise it will be dry and uninteresting). The more different kinds of pepper you use, the better. Make sure chipotle is one of them. poblano is also good. If you are going to put beans in it (lots of debates on that) cook them from scratch. If you are thinking about using canned beans, STOP. Don’t use any beans at all. Other than that, cumin (ground), black pepper, lots of chopped onions, tomato sauce, and before serving ad some chopped cylantro. If you can use beef stock instead of water, do so. You can use beer as well or both. It should cook for about two hours and then sit at least overnight before being reheated and served.

65. January 17, 2007

    Elliot Essman

    No shortcuts for my chili. I made some for New Year’s Eve and it rocked 22 guests.
    You wouldn’t cut corners on wine, so don’t cut them on chili.

    First high-fuss standard: use chunks of meat, never ground.
    Second high-fuss standard: grind your own spices.

    You want slivers of meat approximately one-quarter inch thick with the width and length of about half a square US postage stamp. Your butcher, if you have one, will be perplexed at this request. Best strategy, buy stew meat, then cut the chunks down much smaller. A sharp knife facilitates this (a dull knife is actually more dangerous than a sharp one, since it can slip).

    The meat (about three pounds) should not be too lean. I usually try to make at least a pound pork, with my ideal trio a pound each of pork (for the fat), beef (for the center) and buffalo (for the flavor). If pork is not on your allowed meats list make sure you’re putting in some fat from the other meats.

    To grind my dried chilies and spices, I use a coffee grinder I keep just for this purpose. I use a disposible face mask and disposible sanitary gloves, because I’m talking serious chilies that will give you nose bleeds.

    Amounts are approximate, as tastes differ, but a good mix would be:
    –one tablespoon cumin seeds – more to taste
    –one tablespoon black peppercorns
    –half teaspoon dried juniper berries
    –one dried hababero pepper
    –three dried ancho chilies
    –further dried red chilies, mild or hot, to taste

    Grind together thoroughly. Store carefully. Don’t breathe in dust.
    New Mexico dried chilies are absolutely the best; available at Whole Foods and specialty stores. A few packages of dried chilies last years. One tip: avoid chipotles, since their smoked flavor can overpower. A nice variety of chilies will add complex fruit as well as heat.

    If in doubt about heat, use a light hand with the chilies, but don’t be stingy with the cumin, the real taste of chili. Never add hot sauce to chili.

    Once these exacting standards for the meat and chilies have been met, the rest of the process leaves a great number of options. I use a large heavy-bottom pot, in my case a cast iron Le Creuset (since I believe everyone needs a $300 pot). I dice two large onions, and sweat them in oil at moderate heat. I throw in a conservative dose of garlic a few minutes later (for me, two cloves max; garlic too early risks burning and turning bitter). I may put in diced green bell pepper, but not much, since I avoid anything that can be too watery. I will add little dollops of chicken broth as I sweat the aromatics until I get a nice caramelization: at least ten minutes. I then add enough chicken broth to wet the mixture again, carefully mix in the ground spices and chilies, salt by feel, then add the meat slivers. I mix it all up thoroughly, then LEAVE IT ALONE for several hours to simmer on low heat, adding chicken broth if it seems to risk dryness, but not with a heavy hand. Adjust salt to taste, but be careful not to over-salt as mixture concentrates. I use the not-too-salty natural broth so as not to inadvertently over-salt.

    Now some chili purists may say NO BEANS and NO TOMATOES. I myself will never add these. I think, however, that if you want to add them, just do it, but use quality ingredients. I also like the chili on its own, but if you want to serve it over rice or sprinkle with cheddar, that’s OK.

    As to the best wine with chili, I believe it is Negra Modelo. That is, of course, a dark Mexican beer, and not a wimp beer at that. A spicy, in-your-face Shiraz may also suit, but then you wouldn’t get to drink the Negra Modelo.

    The goal of my recipe for chili is that it should put hair on your chest, but only if you are male. The result is opposite with females: it burns hair OFF the chest, which I believe is still a desirable result.

    The chili stores well, freezes well, and improves with age.

66. September 26, 2009

    John J.

    I just picked up the 06 of that same Trapiche on a recommendation, I hope its better than the 04 you tasted.
    Gary, how about doing a nice laid back easy charbono episode? Few wineries make it I’ve had a few of them, not just the robert foley and the summer’s, the 2 best known I think. They can make pretty good wines and it would be fun to see your take on something most people haven’t had. Speaking of rare wines, a vin jaune episode would really blow my hair back.

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