Posted: 7/12/2010 10:19:12 PM EDT
Without the beans, please... 
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There are many recipes.
Cubed steak is the best meat. Here is one I like: 1984 Texas State Men’s Chili Cookoff Winner
sent by Richard Bull 6 Servings Winner of the 1984 Texas State Men’s Chili Cookoff. Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Add cheese, onions. |
Cant breathe!!!!!
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Quoted:
There are many recipes. Cubed steak is the best meat. Here is one I like: 1984 Texas State Men’s Chili Cookoff Winner
sent by Richard Bull 6 Servings Winner of the 1984 Texas State Men’s Chili Cookoff. Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Add cheese, onions. |
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Quoted:
There are many recipes. Cubed steak is the best meat. Here is one I like: 1984 Texas State Men’s Chili Cookoff Winner
sent by Richard Bull 6 Servings Winner of the 1984 Texas State Men’s Chili Cookoff. Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Add cheese, onions. sounds g2g... any chili powder recommendations? |
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Quoted: Quoted: I don't' think I've ever made two pots of chili that tasted the same!! The recipe quoted above is a good place to start SANS the fucking MSG.. Thank you eating fads of the 80's..  I changed it, i subsitute sea salt. Sea salt is good, but have you tried cooking with Kosher salt?? IDK what about it is so different, but I get excellent results.. |
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I don't' think I've ever made two pots of chili that tasted the same!! The recipe quoted above is a good place to start SANS the fucking MSG.. Thank you eating fads of the 80's.. I changed it, i subsitute sea salt. Sea salt is good, but have you tried cooking with Kosher salt?? IDK what about it is so different, but I get excellent results.. I'll have to try it. Is the stuff available at the regular store, or more specialty stores? |
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Quoted: u can get kosher at any grocery store. there are some big differences between kosher and sea salt.Quoted: Quoted: Quoted: I don't' think I've ever made two pots of chili that tasted the same!! The recipe quoted above is a good place to start SANS the fucking MSG.. Thank you eating fads of the 80's.. I changed it, i subsitute sea salt. Sea salt is good, but have you tried cooking with Kosher salt?? IDK what about it is so different, but I get excellent results.. I'll have to try it. Is the stuff available at the regular store, or more specialty stores? kosher is a flakey salt and dissolves more completely. it tastes less salty as a result. |
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Quoted:
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There are many recipes. Cubed steak is the best meat. Here is one I like: 1984 Texas State Men’s Chili Cookoff Winner
sent by Richard Bull 6 Servings Winner of the 1984 Texas State Men’s Chili Cookoff. Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Add cheese, onions. sounds g2g... any chili powder recommendations? I like Ancho chili powder - I buy it from a Mexican supermarket down in East Dallas when I'm down that way, whatever Mexican imported brand they have it in. It's not the hottest, but I am cooking for the wife and kids much of the time so it works for me. It's a medium to mild heat powder. If it's just for me and/or the buds, I just add more cayenne. (and drink more beer) |
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u can get kosher at any grocery store. there are some big differences between kosher and sea salt.
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I don't' think I've ever made two pots of chili that tasted the same!! The recipe quoted above is a good place to start SANS the fucking MSG.. Thank you eating fads of the 80's.. I changed it, i subsitute sea salt. Sea salt is good, but have you tried cooking with Kosher salt?? IDK what about it is so different, but I get excellent results.. I'll have to try it. Is the stuff available at the regular store, or more specialty stores? kosher is a flakey salt and dissolves more completely. it tastes less salty as a result. Excellent, will look for it next time I shop. |
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I made a chili last night. I call it 2 beer chili. Just a quick easy one. I don't really measure anything, just adds what looks good. Last night I used 2 lbs ground beef. But it's good with cubed steak, or I like to use antelope too.
Most important ingredient is 2 of your favorite beers Started with a stock pot with hot olive oil. Added the 2 lbs of hamburger and a onion that was diced. Cooked hamburger till done. Deglazed pan with a good beer, drink the other beer. I used an fullsail IPA. Then I added everything else and simmered till it was a good consistency. About an hour. Everything else that was in it: 1 can tomato sauce 2 cans diced green chilies Cumin Paprika Habanero powder Chili powder Red pepper flakes Salt Pepper Garlic powder Add the seasoning until you get a flavor profile you like. I served it with good tortia chips and of course another beer, or two. |
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Quoted:
There are many recipes. Cubed steak is the best meat. Here is one I like: 1984 Texas State Men’s Chili Cookoff Winner
sent by Richard Bull 6 Servings Winner of the 1984 Texas State Men’s Chili Cookoff. Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Add cheese, onions. Possible dumb question, but I am new to cooking - When the directions say "cubed beef" what cut are they referring to? Also, would this same meat working in a burrito? thanks |
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Quoted: Quoted: There are many recipes. Cubed steak is the best meat. Here is one I like: 1984 Texas State Men’s Chili Cookoff Winner sent by Richard Bull 6 Servings Winner of the 1984 Texas State Men’s Chili Cookoff. Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Add cheese, onions. Possible dumb question, but I am new to cooking - When the directions say "cubed beef" what cut are they referring to? Also, would this same meat working in a burrito? thanks It's steak cut into roughly bite-sized cubes. A little big for a burrito IMO, but you can put just about anything in one, |
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Quoted: There are many recipes. Cubed steak is the best meat. Here is one I like: 1984 Texas State Men’s Chili Cookoff Winner sent by Richard Bull 6 Servings Winner of the 1984 Texas State Men’s Chili Cookoff. Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons salt 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, salt, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Add cheese, onions. I just made this but with 2 tbsp of chilli powder. Holy fuck it was hot. How can you survive with 6 tbsp? |
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I do this, it turns out great everytime:
* 2 pounds ground beef chuck * 1 pound bulk Italian sausage * 2 (28 ounce) cans diced tomatoes with juice * 1 (6 ounce) can tomato paste * 1 large yellow onion, chopped * 1 green bell pepper, seeded and chopped * 1 red bell pepper, seeded and chopped * 3 serano chili peppers, seeded and chopped * 2 cubes beef bouillon * 1/2 cup beer * 1/4 cup chili powder * 1 tablespoon Worcestershire sauce * 1 tablespoon minced garlic * 1 tablespoon dried oregano * 2 teaspoons ground cumin * 3 teaspoons hot pepper sauce (e.g. Tabasco™) * 1 teaspoon dried basil * 1 teaspoon ground black pepper * 2 teaspoon cayenne pepper * 1 teaspoon paprika * 1 teaspoon white sugar Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chili peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. |