Posted: 2/6/2010 1:06:29 PM EDT
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Well last year I put this in General Discussion. I call it my $40 chili. I am sure you smart fellas can figure out why. Last year:  Well the 5-6 pound batch of chili was gone before the end of the first quarter... So I figure I had to make it again. Ingredients: 3.5 lbs of beef (this year is a mix of New York + Rib Eye) 1 lb of spicy pork sausage .5 lbs of thick cut smoked bacon Onions Jalapenos Poblano Bell Pepper Canned Chipotle Garlic 28-30 oz beans 28 oz crushed tomatoes Beer Spices and such ;) At this point since they are just random ingredients security is low and provided by the normal every day carry pieces (Sig P226 in 9mm, Kershaw Whirlwind)  Dice the onions and peppers, mince 6-7 cloves of garlic, protection now brought to you by my chefs knife:  Cut the bacon into decent side pieces:  Started to cube the steaks and I took this shot just because of the difference in marbling between these two cuts. Man that is beautiful:  At this point I am not so sure there even are vegetables under there somewhere...  On top of that just crumble the pound of pork sausage:  Everything was then mixed with some salt and pepper and a little worcestershire sauce and then it went into the fridge until tomorrow. In case any of you ass holes were thinking of trying to swipe this delicious and beautiful smelling bowl, take warning that my fridge and recipe is well armed  Oh yeah... The beer doesn't come in till tomorrow... So I had to find another way to dispose of the opened one in the first picture... Cooking is hard.  The real magic starts tomorrow morning. |
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Quoted: Nothing but win there. 10/10 That Pyramid Jauggernaut is awesome. That was the Standard beer stocked in my shop last summer/fall. I am quite a fan of almost all of Pyramids beer. I lived on the Curve Ball this summer. Made sure when I was in Seattle at the beginning of September to drink my weight in it at their brewery.
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Went to the store to get some plates and bowls, ended up coming home with a pound of lamb to add... I hope my pot is big enough. Quoted:
From one fart smeller to another, you are doing it wrong. 
Please show me the way oh wise one. I usually grill choice cuts like New York and Rib Eye. Chuck is fine for chili. And the beans...everyone knows chili has no beans. 
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Quoted: I usually grill choice cuts like New York and Rib Eye. Chuck is fine for chili. And the beans...everyone knows chili has no beans. If you haven't tried chili with better cuts of meat I would suggest it. I sure as hell taste the difference. Quoted: Canned beans? Are you serious? Turn in your man card. Some people yell at you for putting beans in the chili... Apparently some just dislike the type you use... Can't make everyone happy I guess. |
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Yeah... At 2:08. Exactly 2 minutes after I initially posted... You asked about the beans at 5:23:05 PM ...  Try again buddy... Talking about those exact 2 minutes when you realized you forgot to list beans... I just asked when I got around to it, been a bit busy around the ranch this afternoon. Now back to the topic at hand, why did you originally omit the beans in your list? |
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Quoted: Quoted: Canned beans? Are you serious? Turn in your man card. Some people yell at you for putting beans in the chili... Apparently some just dislike the type you use... Can't make everyone happy I guess. No, the fact that you're putting beans in chili at all is bad enough, but, c'mon... CANNED beans???? At least cook them yourself!  Seriously, though, beans should be slow cooked, mashed into a paste and served on the side with warm tortillas. Don't desecrate good chili by infesting it with beans. |
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Quoted: Quoted: Yeah... At 2:08. Exactly 2 minutes after I initially posted... You asked about the beans at 5:23:05 PM ... Try again buddy... Talking about those exact 2 minutes when you realized you forgot to list beans... I just asked when I got around to it, been a bit busy around the ranch this afternoon. Now back to the topic at hand, why did you originally omit the beans in your list? 2 Minutes because I realized I missed a photo and needed to grab the link. The beans were always there. 
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Well I guess I won't need to bring my Chili (with beans) to the LCR anymore. It was a real pain in the ass anyway. You can still bring it, Dino. Just leave the beans out 
Nope Chili is dead, takes two days to get the beans ready. If you don't like/want beans find someone else I are done with it. Transporting it is also a bitch, Ben likes my chili and keeping him away from it is quite the task. |
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I usually grill choice cuts like New York and Rib Eye. Chuck is fine for chili. And the beans...everyone knows chili has no beans.
If you haven't tried chili with better cuts of meat I would suggest it. I sure as hell taste the difference. Quoted:
Canned beans? Are you serious? Turn in your man card. Some people yell at you for putting beans in the chili... Apparently some just dislike the type you use... Can't make everyone happy I guess. No wonder it costs 40 bucks! I bet it does taste good though.
The original recipe for beef stroganoff calls for tenderloin and it's put on rice. My wife thinks it should be made with hamburger and put on noddles. Some day I will make it with the filet. |
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Nope Chili is dead, takes two days to get the beans ready. If you don't like/want beans find someone else I are done with it. Transporting it is also a bitch, Ben likes my chili and keeping him away from it is quite the task. 
Try cooking and transporting 100+ crab. |
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Quoted: Quoted: Nope Chili is dead, takes two days to get the beans ready. If you don't like/want beans find someone else I are done with it. Transporting it is also a bitch, Ben likes my chili and keeping him away from it is quite the task. http://i49.tinypic.com/sy2wl2.gif Try cooking and transporting 100+ crab. Must be an interesting smell by the time that road trip is done... |
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Beans? This! Go hang out in the Texas HTF if you want your meat sauce. You're readin' me wrong. 
You got pitchers of you addin' all the other ingredients, I just wanted ta see pics of you adding the beans. 
Chili without beans is taco SOUP. 
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Quoted: Quoted: Quoted: Quoted: Beans? This! Go hang out in the Texas HTF if you want your meat sauce. You're readin' me wrong. You got pitchers of you addin' all the other ingredients, I just wanted ta see pics of you adding the beans. Chili without beans is taco SOUP. That is yet to come. As the last line says, the magic happens tomorrow. You will see it. The beans are coming. |
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I was going to suggest a chili cook off for the next LCR... until I read this: The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden from including beans, marinating any meats, or discharging firearms in the preparation of chili for official competition. Fucking Communists.  |
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Quoted: I was going to suggest a chili cook off for the next LCR... until I read this: The Chili Appreciation Society International specified in 1999 that,among other things, cooks are forbidden from including beans,marinating any meats, or discharging firearms in the preparation ofchili for official competition. Fucking Communists. Those are texas rules... I don't like them. Nope, not one bit. Anyways. Morning cooking has begun, expect an update with in the next hour.
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Alright. UPDATE: Pulled the bowl out early to let everything come up to room temperature. This stank up the whole house with a most wonderful odor  You can see the late added lamb resting on top there. Next we start browning in a skillet. I have a 13inch skillet... This took 6 batches...  Don't cook it all the way through, just want to start getting a sweat on all the onions and peppers, pour it all in the largest pot in the house:  Now the next 4 photos are for 1GunRunner and BusySquirrel:     BEANS ARE IN! At this point it is time to add the final pepper. Chipotle!!! Delicious. Anyways, I am using 3 because there are some women coming over and they don't want it too hot  You sissy boys can use your pepper cutting gloves but I just go in with the bare hand. Just wash before doing anything else.  I put in my blend of spices and then it is time for the final piece. A little beer:  This is what it now looks like:  Currently it is on low heat, at a slow simmer. It is uncovered for now but in an hour or so I will cover it up and then it will be protected by armed guard for a few more hours before the final update.
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Quoted: That looks really delicious. 'cept for the beans! Like I said, can't make everyone happy Whether it has beans or not, it is delicious. Currently sitting at about 5.5-6 pounds of meat and 3-4 pounds of onions, peppers, tomato and other add-ons. So 8-10 pounds of chili... 10-12 people coming over... I think I will give it to the middle of the second quarter this year.
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The recipe I use is somewhat similar to yours. It calls for 3 lbs. of lean chuck (course ground, but I've used cubed in the past) and 2 lbs. pork shoulder, cubed. I'm thinking of adding a pound or so of chorizo next time, but that might make it too greasy. I tend to get generous with the other ingredients |
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Quoted: Lamb? Well I figured the Pig and the Cow could use another friend to hang out with in the pot for a few hours...  Quoted: The recipe I use is somewhat similar to yours. It calls for 3 lbs. of lean chuck (course ground, but I've used cubed in the past) and 2 lbs. pork shoulder, cubed. I'm thinking of adding a pound or so of chorizo next time, but that might make it too greasy. I tend to get generous with the other ingredients I like to get a mix of ground and cubed going on... Just a texture thing for me I guess... I cube my cow and grind my pig (except the bacon... It gets diced). I have done chorizo before but it just didn't do it for me... I think it had to do with the casing... Might try it again or maybe Andouille but pull it out of the casing first. |
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Quoted: My chili would have twice that much beans, but then...good vegetarian chili is still a bit weird anyways. I agree... Good and Vegetarian in the same sentence is weird This pot could probably use one more can of beans, it ended up with more meat then originally intended (that is not a bad thing) so the ratio is a little lower then my normal. Edit: Oh. And two hours of low simmer just about done. At this point I would say it is edible. But another 2 hours at a covered simmer, then about an hour at an uncovered simmer to thicken it up a bit and it will be my kind of done.  |
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Well... People showed up in a crowd starting at about 2:00. First bowl of chili went out at 2:30. Gone by 3:15... This batch was 4 pounds bigger then last year and it didn't even make it to kickoff... I need a bigger pot... Maybe 2. Might be $100 chili next year just to feed the crowd.
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