[ARCHIVED THREAD] - Subnet's Wal-Mart Chili ** PICS ** (Page 1 of 3)
Posted: 12/26/2008 8:04:28 PM EDT
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My camera batteries died (FAIL), so hopefully they'll be ready to go when the chili is done. This winter, I have not had one bowl of chili. I just can't take it anymore. My wife is a great cook, but chili isn't her thing. After weeks of complaints, I decided to take matters into my own hands. I ran down to the only place that has most of what a man needs late at night - a Super Wal-Mart. Guys, if you ain't got a lot of money, this here is for you. And to keep the Texas chili Nazis happy, this here chili has no fillers and most importantly - no beans. Besides, it'll save you a buck or two. So without further ado.... Subnet's Wang Dang Sweet Chili for a Hillbilly: Get you a big ass pot, and brown up 1lb of cube steak (the small ones) and 1lb of ground beef. When it's all browned up nice, drain it. Add: 1 and a half 14oz cans of chicken broth (I know it sounds weird, but trust me on this) 1 8oz can of can of tomato sauce (no salt) Toss two fresh Jalepeno peppers in there, and bring it to a boil. After it's boiled for a minute: 1 Tbsp onion powder 2 tsp garlic powder 1 Tbsp McCormick Hot Mexican-style chili powder (pickin's are slim at the Wal-Mart) Bring it down to medium, cover it, and let it slow boil for an hour. Remove the peppers, and squeeze the juice into a cup (this is fun with cuts) for later. Cover it back up, and let it do the slow boil thing for another 15 minutes. After that, add: 5 Tbsp chili powder 1 package of Sazon Goya (it's in the Hispanic/Latin aisle...waaaaay down on the bottom shelf, in my white-ass store.  )1/4 tsp black pepper 1/4 tsp brown sugar (little sweet, to go with the heat!) 2 tsp cumin 1/4 tsp white pepper 1/4 tsp crushed red pepper 1 cube of Wyler's Chicken Bullion 1 cube of Wyler's Beef Bullion Put the lid back on it, and let it do the medium boil thing for another 30 mintutes. After that, add: Juice from the Jalepenos you squeezed earlier 2 Tbsp McCormick Hot Mexican-style chili powder 1 tsp cumin 1/2 tsp salt Cover it back up, turn the heat down to a low simmer for 15 minutes, and you're good to go.  This was adapted from something my brother in law gave me a while back, and I think he got the idea from a CASI winner. Anyway, it's all available at Wal-Mart, and that's good to know in the middle of the night, when the chili gods are calling, and your wife ain't on board. I've got another 30 minutes left boiling the meat, sauce, broth, onion, garlic & chili powder. After that, it'll be another hour in total. So, by 1:30AM Eastern, I should be in heaven. I'll have pics. Glorious pics. PICS:   |
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Quoted: No beans=FAIL! Chili without beans=FAIL! Chili with no beans=SOUP!=FAIL! If you get the heat just right, it ends up pretty thick by the time you're done. No joke. (I know, I'm normally a beans in chili guy...) I like it both ways, but this time I felt the need to ease up on the spicy stew, and just stick to a pure chili. Beauty in simplicity, and all that. |
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Quoted:
Quoted:
You stick to making cheese or whatever it is that people do in Wisconsin, and let people who know what the fuck they're doing worry about chili.
sorry, its not chili unless it has beans. you just made a meat sauce. 0/10 i love cheese on my chili (chili has beans), you texas boys enjoy your meat sauce!
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Quoted: Broth, beef and plenty of spices. It thickens. You're going to have to trust me on this. Quoted: Quoted: No beans=FAIL! Chili without beans=FAIL! Chili with no beans=SOUP!=FAIL! If you get the heat just right, it ends up pretty thick by the time you're done. No joke. But there's nothing in there to thicken it...  |
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Quoted: If you can't get it to thicken, add flour a little at a time.Quoted: Broth, beef and plenty of spices. It thickens. You're going to have to trust me on this. Quoted: Quoted: No beans=FAIL! Chili without beans=FAIL! Chili with no beans=SOUP!=FAIL! If you get the heat just right, it ends up pretty thick by the time you're done. No joke. But there's nothing in there to thicken it... |
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Quoted:
Quoted:
If you can't get it to thicken, add flour a little at a time.
Quoted:
Broth, beef and plenty of spices. It thickens. You're going to have to trust me on this. Quoted:
Quoted:
No beans=FAIL! Chili without beans=FAIL! Chili with no beans=SOUP!=FAIL! If you get the heat just right, it ends up pretty thick by the time you're done. No joke. But there's nothing in there to thicken it...
Correction, use Masa. |
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Quoted: Quoted: i love cheese on my chili (chili has beans), you texas boys enjoy your meat sauce!Quoted: You stick to making cheese or whatever it is that people do in Wisconsin, and let people who know what the fuck they're doing worry about chili.sorry, its not chili unless it has beans. you just made a meat sauce. 0/10  You're just jealous that we celebrated Christmas in shorts and Tshirts. |
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Quoted:
Quoted:
Quoted:
i love cheese on my chili (chili has beans), you texas boys enjoy your meat sauce!Quoted:
You stick to making cheese or whatever it is that people do in Wisconsin, and let people who know what the fuck they're doing worry about chili.
sorry, its not chili unless it has beans. you just made a meat sauce. 0/10
You're just jealous that we celebrated Christmas in shorts and Tshirts. While defending your homesteads from all the illegals........................wait, that's here too. |
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Quoted: In the last stage of adding spices, it WILL thicken. First time I built it, I was worried about the same thing.But there's nothing in there to thicken it... I cooked this chili which won the 1992 and 1993 CASI championship. I only left out the jalapeno powder because I couldn't find any. Next time, I would squeeze out the serrano juice - it could have used more heat and doubled the recipe size to make a bigger pot: Step 1 2 lbs - beef chuck tender cut into 3/8" cubes 1 tsp - cooking oil 1 tbsp - dark chili powder 2 tsp - granulated garlic In a three quart heavy saucepan, add the above ingredients while browning the meat. Step 2 1 - 8 oz can of tomato sauce 1 - 14-1/2 oz can of beef broth 1 tsp - chicken bouillon granules 1 tsp - jalapeno powder 1 tbsp - onion powder 2 tsp - garlic powder 1/2 tsp - red pepper 1 tsp - white pepper 16 oz - spring water 1 tbsp - dark chili powder 2 - serrano peppers 1/2 tsp - salt Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers. Step 3 1 tbsp - paprika 1 pkg - Sazon seasoning (msg) 1 tsp - onion powder 1 tsp - garlic powder 1/2 tsp - white pepper 5 tbsp - medium and dark chili powders Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft. Step 4 2 tsp - cumin 1/8 tsp - salt Add above ingredients and simmer for 10 minutes. |
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Quoted:
texas chili is like soccer but in europe they call it football. we have football too, but it has BEANS. you guys are ass backwards like europe. Poor analogy, since that sport is known as "FOOTBALL" in the whole world except the US. I love our sport of "Football" but it honestly has no business being called football, "handball" is more like it. |
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Quoted:
Quoted:
Quoted:
i love cheese on my chili (chili has beans), you texas boys enjoy your meat sauce!Quoted:
You stick to making cheese or whatever it is that people do in Wisconsin, and let people who know what the fuck they're doing worry about chili.
sorry, its not chili unless it has beans. you just made a meat sauce. 0/10
You're just jealous that we celebrated Christmas in shorts and Tshirts. Its 55 deg here right now. 
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Quoted:
Quoted:
In the last stage of adding spices, it WILL thicken. First time I built it, I was worried about the same thing.
But there's nothing in there to thicken it... I can see it thickening due to evaporation. But these are cooked covered, or no? I look forward to the pics, and am wishing I had some chili here.... |
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Quoted: Yes, it's cooked covered. It's not in a pressure cooker, so some steam does come out. It takes a bit, but it really does thicken. In fact, I had to add a little more broth to mine tonight (I used beef this time), because I had the heat a little too high and it cooked down too quick. Quoted: Quoted: In the last stage of adding spices, it WILL thicken. First time I built it, I was worried about the same thing.But there's nothing in there to thicken it... I can see it thickening due to evaporation. But these are cooked covered, or no? I look forward to the pics, and am wishing I had some chili here.... |
In my opinion, the secret to this is the Sazon Goya. I'm not exactly sure what it is precisely, but I've always called it "Mexican MSG". Like it's Asian counterpart, it really doesn't have a whole lot of flavor on it's own, but whatever you add it to just SINGS! Except unlike MSG, I'm not aware of any weird side effects like water retention, or whatever.  |
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Quoted: Bear in mind, I have a VERY high tolerance for spicy foods.Looks good. I like spicy food so I will have to give this a try. How spicy is it once it is finished? I'd put it at a comfortable "medium", leaning towards mild a bit. There are only two Jalapenos in it, and the only other ingredients with any kick are the chili powder (which isn't that bad), and the crushed red pepper. I added a little more broth just now, as I didn't feel like the spices had really "melded" yet. |
[ARCHIVED THREAD] - Subnet's Wal-Mart Chili ** PICS ** (Page 1 of 3)
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