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RECIPE: Chili (NO beans) (Page 3 of 3)
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Link Posted: 9/21/2019 12:45:47 AM EDT
[Last Edit: Caboose314] [#1]
I've got a pot of VacaDuck's recipe simmering now, and test spoons are good

I substituted more beef broth for the beer, and didnt pay much attention to the arbol chili count (I may regret that, its hot!)

My notes for next time since I'll invariably search for this thread:
Brown the meat more, get some crust on the edges.
Less liquid than you think, I used too much (can always add more).  I ended up removing some liquid after taking the photo.

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Link Posted: 9/21/2019 8:35:21 AM EDT
[#2]
Link Posted: 9/21/2019 9:27:48 AM EDT
[#3]
Link Posted: 9/21/2019 9:52:27 AM EDT
[Last Edit: VacaDuck] [#4]
If it is too loose, you can either let it simmer down or add a little masa to thicken it.
Link Posted: 9/26/2019 10:18:31 AM EDT
[#5]
Link Posted: 11/26/2019 4:15:53 PM EDT
[#6]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By VacaDuck:

If it is too loose, you can either let it simmer down or add a little masa to thicken it.
View Quote
Masa works wonders
Link Posted: 11/26/2019 6:29:11 PM EDT
[Last Edit: pcsutton] [#7]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Winn:

Masa works wonders
View Quote
My masa only beats me and makes me pick cotton.

Here's the ingredients for great chili...you get to figure out how they get deployed.

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Your finished product should resemble the chili in this photo.
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Link Posted: 9/26/2020 5:22:00 PM EDT
[#8]
BTT
Link Posted: 1/17/2021 1:45:36 PM EDT
[#9]
Link Posted: 2/2/2021 7:52:18 PM EDT
[#10]
Originally Posted By VacaDuck:
You know you've got them, so post them up.
VacaDuck's Powder Keg chili (original recipe)





Ingredients



  • 4 pounds of Tri Tip, diced into 1/2" cubes

  • 6 medium white onions, diced up nice and fine

  • 2 bulb of garlic, similarly diced

  • 50 dried Arbol chiles, turned to powder in the food processor

  • 10 dried New Mexico chiles, diced up nice and fine

  • 8 large Jalapenos, diced

  • 8 Habaneros, diced

  • Cumin and chili powder (I make my own and no, you can't have the recipe) - no real measurement, just what looks and tastes right.

  • 2 Tablespoons smoked paprika

  • 2 Large bell peppers, diced up like the Jalapenos

  • 1 small can of Beef Broth

  • ¼ cup of molasses

  • 2 bottles of your preferred beer (1 for the chili, 1 for the cook)

  • Optional - substitute 1 pound of chorizo for 1 pound of beef.



  • Directions



  • Sweat all the veggies in a large pot.

  • Brown the beef with a touch of salt and pepper.

  • Add the meat, veggies and 1/2 the spices to the pot and let simmer for three hours.

  • Add remaining half of the spices to the pot and simmer for one more hour.

  • Serve and top with your favorite fixins'

  • View Quote



    Wife made this today and only used some of the peppers... holy hell it’s hot.
    Link Posted: 2/5/2022 4:54:47 PM EDT
    [Last Edit: G_S] [#11]
    I have found a new
    secret chili ingredient

    Instead of dark baking chocolate
    use
    Mexican Chili Chocolate
    or
    Dark chili baking chocolate

    MissingImage
    Failed To Load Product Data


    Link Posted: 2/5/2022 6:05:21 PM EDT
    [Last Edit: Zhukov] [#12]
    Link Posted: 2/5/2022 6:27:52 PM EDT
    [#13]
    Link Posted: 2/5/2022 6:29:48 PM EDT
    [#14]
    Link Posted: 2/5/2022 7:26:05 PM EDT
    [#15]
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By Zhukov:

    I had a bumper crop of Ghost Peppers this year with the mild winter. Got a bunch of them dehydrated. You should make a chili with those.
    View Quote
    I will, on occasion, substitute ghost chiles for the jalapenos.
    Link Posted: 2/12/2022 3:37:15 AM EDT
    [#16]
    Link Posted: 10/29/2023 1:46:25 PM EDT
    [#17]
    Bump to page 1

    Do not want get this thread to go to archives



    Link Posted: 10/29/2023 7:20:28 PM EDT
    [#18]
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By G_S:

    Bump to page 1

    Do not want get this thread to go to archives



    View Quote


    i don't think it can, but if it can then zhukov needs to step up and fix that shit
    Link Posted: 10/29/2023 7:32:54 PM EDT
    [#19]
    Link Posted: 10/29/2023 7:51:14 PM EDT
    [#20]
    I <3 this thread so much
    Link Posted: 10/31/2023 3:17:42 PM EDT
    [#21]
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By DieselEngineer:
    Beanless chili question...

    I just made my first batch of beanless.  The consistency of my chili is extremely watery.  What should I do to improve?  My rough recipe follows.  Cooking method was overnight in a slow cooker.

    3 lbs beef (browned in skillet, covered with salt and pepper)
    1/2 dozen Anaheim peppers
    Dozen Serrano peppers
    Dozen jalapeño peppers
    2 onions
    5 diced tomatoes (I had a bunch in the counter that I needed to use up, otherwise I probably would have left them out)
    Chili powder
    Cumin
    Minced garlic
    Salt/pepper
    1 quart water (enough to cover contents if slow cooker)

    When I think of chili, I think thick and viscous, not watery.  I was satisfied with the flavor.  The heat was fairly mild.  The grocery near me also stocks habaneros and little Thai chiles.  I would probably double the onions, not use tomatoes, and replace the water with beer.  I am open to any and all suggestions.

    No grill... I am TDY in San Diego in an apartment complex...
    View Quote



    You gotta experiment with the right vessel, liquid, temp, and cooking times to get the sauce right. You can/should reduce it down, and if you're cooking it at a low enough temp, you can avoid over cooking the meat.

    Tip: don't use water. Use beer or beef stock, as they'll add layers of flavor. I like to use a bit of both.

    I don't like tomatoes in chili, but if you use them, be mindful of the extra moisture you're adding with them.

    If you get everything else right, and you like the flavor, there are a couple of options. Masa (or cornmeal) will thicken the sauce. You can just remove some liquid. I have had enough left to save it and make a batch of chili on another day.

    If the sauce is a nice consistency but still too much, remove some and save it. On another occasion, cook up some ground beef and add that sauce to it. Mix it together and it makes a sauce you can put on hot dogs.
    Link Posted: 10/31/2023 3:20:25 PM EDT
    [#22]
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By pcsutton:

    Any water is too much water. I use strictly shiner bock for fluid in my chili.


    For thickening (and flavor) toasted masa harina does the trick.
    View Quote



    I use a Shiner, but I don't always have it in stock at the house any more. It's not easy to find in this cursed land.

    I do like using a beer in addition to beef stock.
    Link Posted: 10/31/2023 3:29:46 PM EDT
    [Last Edit: gearjammer351] [#23]
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By Zhukov:
    This is Cindy Reed's two-time world champion chili from the Terlingua cookoff. It's a "competition chili", so it's strong on the chili powder. It's a good recipe and I think this is what they use at Chili's Restaurant for their chili - I've had both in close succession and couldn't taste much difference.
    View Quote View All Quotes
    View All Quotes
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By Zhukov:
    This is Cindy Reed's two-time world champion chili from the Terlingua cookoff. It's a "competition chili", so it's strong on the chili powder. It's a good recipe and I think this is what they use at Chili's Restaurant for their chili - I've had both in close succession and couldn't taste much difference.


    Originally Posted By pazzo:
    Winner of the 1984 Texas State Men's Chili Cookoff

    Also won the 1988



    In my quest to make chili that's perfect (for me), I have browsed many championship recipes and tried a few, and I have a problem with them. The cook-offs usually include some arbitrary required conditions, such as time limits or supply/equipment restrictions, so that a contest winner is only the winner under those specific conditions. I am trying to make the absolute best chili I can. If that means a time-consuming prep or simmering for hours, then that's how i'm gonna do it.

    I see a few recipes in this thread that I'd pick over competition winners.
    Link Posted: 11/1/2023 5:59:02 AM EDT
    [#24]
    Meat, chilies, onion, spices, little beer or stock depending what I have on hand.

    Link Posted: 11/9/2023 6:01:38 PM EDT
    [#25]
    Bump
    Link Posted: 11/10/2023 7:36:29 PM EDT
    [#26]
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By Zhukov:

    Yeah, that boy ain't right...



    [ETA] I just looked at the recipe again since it's been a while. 50 chiles de arbol and 8 habaneros? LOL.  
    View Quote


    It sounds like a whole lot, but you have to consider the amount of meat he's using.

    I usually make chili with just 2-3 pounds of meat (no one else around here will eat it, and that's as much as I want) and it gets 12-15 peppers - a mix of a few kinds, dried and fresh.
    Link Posted: 11/10/2023 7:37:11 PM EDT
    [#27]
    Discussion ForumsJump to Quoted PostQuote History


    Do you have a pic of it finished?
    Link Posted: 11/10/2023 9:57:13 PM EDT
    [#28]
    Link Posted: 3/28/2024 9:26:31 PM EDT
    [#29]
    O.S.T.

    Bigger_Hammer
    Link Posted: 4/1/2024 5:15:55 PM EDT
    [#30]
    Discussion ForumsJump to Quoted PostQuote History
    Originally Posted By gearjammer351:


    Do you have a pic of it finished?
    View Quote



    Sorry man, I ate it already
    Link Posted: 4/7/2024 10:38:40 AM EDT
    [#31]
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    RECIPE: Chili (NO beans) (Page 3 of 3)
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