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Posted: 9/13/2014 6:27:43 PM EDT
Today was the first cool day this "fall". So after the most recent chili thread I was inspired to make some chili. The kids are grown and gone so it's just the two of us. The meat is a 2 lb. roast that I cubed. Veggies are one yellow onion and 5 pods of garlic, germ removed. For those that don't know the germ is center part of the garlic that green shoot grows from. The germ is bitter and should be removed.







Next I seeded and cut up 4 types of dried chilis.





1 Ancho
3 Arbol
1 New Mexico
2 Cascavel











I then simmered them in filtered water for 25 minutes Remove them from the water and place in a blender saving the leftover water. Add the pepper flavored liquid as needed in the blender to make a fine paste.





After the paste is made you discard the remaining liquid.

Brown the meat in vegetable oil. Notice I said brown it, not gray it.

After the beef is browned and all liquid is cooked out turn down the heat and sweat/saute the onions until the are clear.
Add the garlic and cook for about 1 minute, be careful not to burn it.







Add chicken broth, water, beer etc... I use chicken broth and Shiner White Wing. 1 bottle.

The Shiner is very mild and won't make the chili taste like IPA and chicken broth takes on the flavor of what is cooking in it.

Add salt, fresh ground black pepper, cumin and oregano. You just have to eyeball it.







This is where patience is a virtue

Bring it to a boil and then turn down the heat to simmer for 20 minutes. Many people get in a hurry and don't let the meat get tender. Don't worry chili will be added soon.

After 20 minutes slowly stir in chili paste until you get the desired color. Be careful if you just dump I in it may get too hot to eat.



You will have to add water during the cooking process, just make sure that it is filtered and not full of chlorine etc...


Almost done





See how this is not hotdog sauce.





Jim

Link Posted: 9/13/2014 6:30:39 PM EDT
[#1]
Awesome
Link Posted: 9/13/2014 6:31:09 PM EDT
[#2]
Looks damn good.



Little light on the chiles though.

       
 
Link Posted: 9/13/2014 6:31:23 PM EDT
[#3]
No beans..


Fail.





Link Posted: 9/13/2014 6:31:39 PM EDT
[#4]
Link Posted: 9/13/2014 6:31:46 PM EDT
[#5]
Looks tasty
Link Posted: 9/13/2014 6:32:26 PM EDT
[#6]
That's the way it's done alright.
Link Posted: 9/13/2014 6:32:50 PM EDT
[#7]
Awesome!!
Link Posted: 9/13/2014 6:32:59 PM EDT
[#8]
Nice meat stew you made there.
Link Posted: 9/13/2014 6:34:07 PM EDT
[#9]
Very nice!
Link Posted: 9/13/2014 6:34:49 PM EDT
[#10]
Somebody knows how to make Chili ...... I mean real Chili and not that Americanized Bean Laden Stew called Chili !!!!!!!!!


GREAT JOB !!!!!!


Link Posted: 9/13/2014 6:35:07 PM EDT
[#11]
I would eat the hell out of that
Link Posted: 9/13/2014 6:35:45 PM EDT
[#12]
Awesome!
Link Posted: 9/13/2014 6:35:53 PM EDT
[#13]
Meh... Ain't nobody got time for that.

Link Posted: 9/13/2014 6:35:55 PM EDT
[#14]
Dude, that looks good!
Link Posted: 9/13/2014 6:36:15 PM EDT
[#15]
Around here that looks more like beef stew than chili, but it looks good.
Link Posted: 9/13/2014 6:36:35 PM EDT
[#16]
NEEDS BEANS



Link Posted: 9/13/2014 6:37:13 PM EDT
[#17]
Interesting technique.  I would eat it, however you definitely are doing it wrong.  






That is how to make very close to last place chili.




/has made many first place chili

//beans or no beans is purely based on whether wife is eating it

///meat and peppers is chili.  Do some chuck wagon research. (not aimed at OP.)

 
Link Posted: 9/13/2014 6:38:26 PM EDT
[#18]
No tomatoes?

No beans?

WTF.

Put that on a hotdog.. That's the only thing it's good for.
Link Posted: 9/13/2014 6:39:43 PM EDT
[#19]
I want some
Link Posted: 9/13/2014 6:42:53 PM EDT
[#20]
I tip my hat to you, sir.

That there is chili how it supposed to be.

Yankees, Californians, New Yorkers, and heathens of all kinds, take heed.
Link Posted: 9/13/2014 6:43:48 PM EDT
[#21]

Discussion ForumsJump to Quoted PostQuote History
Quoted:


I tip my hat to you, sir.



That there is chili how it supposed to be.



Yankees, Californians, New Yorkers, and heathens of all kinds, take heed.
View Quote




 
Link Posted: 9/13/2014 6:43:59 PM EDT
[#22]
Fuck yes, you rock, and I'm willing to try this myself tonight for a second unbiased opinion. My wife is currently out grocery shopping, and it will be easy to add some supplementary items.

Stay tuned.
Link Posted: 9/13/2014 6:45:52 PM EDT
[#23]
It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot.
Link Posted: 9/13/2014 6:46:26 PM EDT
[#24]

Discussion ForumsJump to Quoted PostQuote History
Quoted:


It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot.
View Quote


 
Link Posted: 9/13/2014 6:47:06 PM EDT
[#25]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
 
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Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:
It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot.
 



It is a very small batch of chili Vaca.
Link Posted: 9/13/2014 6:49:49 PM EDT
[#26]
So, it's basically meat covered in Frank's Red Hot?
Link Posted: 9/13/2014 6:49:56 PM EDT
[#27]
Now that is Chili.
Link Posted: 9/13/2014 6:50:55 PM EDT
[#28]

Discussion ForumsJump to Quoted PostQuote History
Quoted:
It is a very small batch of chili Vaca.
View Quote View All Quotes
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Discussion ForumsJump to Quoted PostQuote History
Quoted:



Quoted:


Quoted:

It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot.
 






It is a very small batch of chili Vaca.
Not trying to knock it, because the end result looks damn good and I'd eat the hell out of it.  I just find it amusing what some people find hot.



 
Link Posted: 9/13/2014 6:51:51 PM EDT
[#29]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
No tomatoes?

No beans?

WTF.

Put that on a hotdog.. That's the only thing it's good for.
View Quote



Probably too hot to feed to the dog too
Link Posted: 9/13/2014 6:53:48 PM EDT
[#30]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
Not trying to knock it, because the end result looks damn good and I'd eat the hell out of it.  I just find it amusing what some people find hot.
 
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Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:
Quoted:
Quoted:
It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot.
 



It is a very small batch of chili Vaca.
Not trying to knock it, because the end result looks damn good and I'd eat the hell out of it.  I just find it amusing what some people find hot.
 


I'm with you. I eat very hot stuff all the time. It might have been that particular batch of peppers but is was terrible hot. Like not quite ghost pepper hot. I'm not sure what caused it but we could barely eat it. I don't know... All I am sure of is this batch is delicious if a bit mild.
Link Posted: 9/13/2014 6:54:20 PM EDT
[#31]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
No tomatoes?

No beans?

WTF.

Put that on a hotdog.. That's the only thing it's good for.
View Quote


You are from Ohio.   While you are ruining it, don't forget to add spaghetti.


OP:  Well done, sir.
Link Posted: 9/13/2014 6:54:24 PM EDT
[#32]
Not how I would cook it, but it looks really good OP.  I just finished making a pot of beans and plan to eat them later with massive amounts of nacho jalapeno's.  Someone will have to pull my finger tomorrow!
Link Posted: 9/13/2014 6:54:45 PM EDT
[#33]
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Quoted:
Meh... Ain't nobody got time for that.

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da-da-damn Heathern.

Texas Style:  



Link Posted: 9/13/2014 6:55:46 PM EDT
[#34]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
No tomatoes?

No beans?

WTF.

Put that on a hotdog.. That's the only thing it's good for.
View Quote

What the fuck kind of hot dog sauce do you eat in your corner of our fine state, where there are cubed chunks of steak present? Or dried chilies, made into a paste?
Link Posted: 9/13/2014 6:56:25 PM EDT
[#35]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
So, it's basically meat covered in Frank's Red Hot?
View Quote

Oh look, somebody who has no idea what Frank's Red Hot is actually made of.
Link Posted: 9/13/2014 6:56:31 PM EDT
[#36]
Bravo!  Makes me hungry just looking at it.
Link Posted: 9/13/2014 6:57:09 PM EDT
[#37]

That looks good! I'm a big fan of Anchos. I really like their flavor. I also use Jalapenos and Habaneros for heat.


I'll have to try that Shiner label in a batch. I generally use nothing but Shiner Bock for liquid in my Chili.








Link Posted: 9/13/2014 6:57:18 PM EDT
[#38]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
I tip my hat to you, sir.

That there is chili how it supposed to be.

Yankees, Californians, New Yorkers, and heathens of all kinds, take heed.
View Quote


Californians typically make something very similar.  In fact, in my experience Texans tend to use tomatoes whereas Californians tend to make an actual "chili".
Link Posted: 9/13/2014 6:57:34 PM EDT
[#39]
The main thing I do different is add a touch of dark molasses to mine.  Adds a slight earthy undertone to the dish that works very well with the chiles.        
 
Link Posted: 9/13/2014 6:58:27 PM EDT
[#40]
Damn, that does look good.
Link Posted: 9/13/2014 6:58:47 PM EDT
[#41]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
The main thing I do different is add a touch of dark molasses to mine.  Adds a slight earthy undertone to the dish that works very well with the chiles.          
View Quote



by a touch, what do you mean? 1 oz? 1 tblspoon?
Link Posted: 9/13/2014 6:59:18 PM EDT
[#42]
That's a damned fine chili! After I soak my dried chilies,  I scrape the meat of of the skins. For some reason the pieces of pepper skins chokeme.

Nicely done.


Link Posted: 9/13/2014 7:00:06 PM EDT
[#43]

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Quoted:
by a touch, what do you mean? 1 oz? 1 tblspoon?
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Quoted:



Quoted:

The main thing I do different is add a touch of dark molasses to mine.  Adds a slight earthy undertone to the dish that works very well with the chiles.          






by a touch, what do you mean? 1 oz? 1 tblspoon?
About one tablespoon to a gallon pot.  It's not enough to add any sweet, but you can detect the earthiness of it.



 
Link Posted: 9/13/2014 7:01:12 PM EDT
[#44]
10/10 nicely done.
Link Posted: 9/13/2014 7:01:54 PM EDT
[#45]

I also like to fire roast chilis to dice up and give texture that the paste doesn't lend.





Link Posted: 9/13/2014 7:02:13 PM EDT
[#46]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
No beans..


Fail.





View Quote


That is not chili, it is a spicy spaghetti sauce or something.
Link Posted: 9/13/2014 7:02:56 PM EDT
[#47]
Another thing I'll do when I feel like spending the time is smoke the beef.  That adds a whole new level of complexity to the flavor.        
 
Link Posted: 9/13/2014 7:02:56 PM EDT
[#48]
What do you use to the the chili paste so consistent?
Link Posted: 9/13/2014 7:03:20 PM EDT
[#49]

Discussion ForumsJump to Quoted PostQuote History
Quoted:



That looks good! I'm a big fan of Anchos. I really like their flavor. I also use Jalapenos and Habaneros for heat.

View Quote



I'll have to try that Shiner label in a batch. I generally use nothing but Shiner Bock for liquid in my Chili.





Half shiner bock and half beef broth.





 
Link Posted: 9/13/2014 7:03:36 PM EDT
[#50]

Discussion ForumsJump to Quoted PostQuote History
Quoted:
That is not chili, it is a spicy spaghetti sauce or something.
View Quote View All Quotes
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Discussion ForumsJump to Quoted PostQuote History
Quoted:



Quoted:

No beans..





Fail.








That is not chili, it is a spicy spaghetti sauce or something.
Always good to hear from the culinary mecca of Iowa.



 
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