CSB:

I have spread the word of the chilli prophet - Subnet.

Office chilli cook off, 25 entrants.  All ~200 people in the building could vote after tasting.  I got about 3/4 of the votes.

I made a pretty standard Texas chilli, but smoked all the ingredients - various chilies and 5lb of chuck.  It was the only Texas chilli there.  There were a couple of vegan entries, a couple that tasted exactly like tomato soup, a cheesy chicken chilli that won best non-traditional (and was quite tasty), and a bunch of variations of the Midwestern tomato chilli that ranged from good to godawful.

The "tomato soup chilies" were weird.  Exactly like they took cans of Campbell's tomato soup, added in a little chilli powder, ground beef, and beans.  Maybe they pureed some tomatoes or something.

Originally I was going to make smoked brisket chilli. I smoked the brisket but it was "off" when tasting it.  Spoiled.  Not sure how that happened as it was in the freezer.  So, I hit Costco and got a 2 pack of chuck roasts and smoked them for 4 hours to get some flavor, then diced and used in the chilli.

Next year I will need to bring my A game as I think more will do Texas style.

No pics?
WTF?

I bet it's great on hot dogs.

I failed...  was scrambling after the brisket failure and didn't get a picture.

op really bought it from wendy's

Doing the Lords work...

I believe OP has seen the light...

'MURICA!!!

Great job, OP.  

No beans, no care.

There was a chili cook-off at a previous job I had.
This one woman who won first place also had a sweet and spicy chili. It was good. She got the recipe from her grandmother.   Cheaters do win.
This one crock pot had this chili that was so bland, a can of Hormel chili from the grocery store would have beaten it. 

Old Mexican man taught me how to wire houses and a lot about life.

Every Saturday we did overhead power line work in the oilfields .  We would all go to the closest BBQ place for lunch.  We would get real plates of barbq not like that pittance served most places today.  In the 70's in Texas when you ate barbq you ate a lot of barbq.

The old Mexican would tell me when I was too full to finish. Boy eat the meat first you can get beans, rice and potato salad anytime. He really meant it eat the meat, you never know when you might not get it you don't want to waste it.

Fuck beans when you have real meat chilli you don't eat fucking beans.

just think....if you were some place like Ohio, you could have saved time and expense and just dumped a can of ragu over a bowl of pasta............

(and won!)


Congrats on the win!  now send us all samples.

Recipe?

Making chili pepper puree is awesome.

Recipe?

Recipe?

It's Texas chili, you put beef in chili paste, it's not that difficult.

That's what I thought chili was growing up.

Sounds like a perfectly tasty meat soup........

This is what I did.

Adapted from:  http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

6qt dutch oven
~5lb Brisket (chuck is fine too)
1 cup or so left over smoked pulled pork, finely chopped
5 dried Guajillo peppers (stems and seeds removed)
2 fresh habanero peppers (stems and seeds removed)
2 fresh jalapeno peppers (stems and seeds removed)
2 fresh serrano peppers (stems and seeds removed)
2 fresh poblano peppers (stems and seeds removed)
2 chipotle peppers and 2 tbsp sauce from a can of chipotle peppers in adobo sauce
Cooking oil as needed
1 qt low sodium chicken broth
1 large onion, finely diced
2 tbsp jarred minced garlic
Salt and Pepper
½ tsp cinnamon
1 tbsp. cumin
¼ tsp allspice
1 tbsp oregano
1 tbsp smoked paprika
2 tbsp soy sauce
3 tbsp flour
2 tbsp apple cider vinegar

1.Cut the meat into roughly 2” steaks
2.Lightly rub meat with sea salt and dry brine in fridge overnight
3.Smoke the meat at 180 to 200 degrees for 4 hours.  I used a pellet smoker with mesquite pellets.  No such thing as too long, but after around 4 hours all the smoke flavor it is going to get is already there.
4.Place the fresh chilli’s on a grill mat or cookie sheet and smoke for 1-2 hours at 180 to 200, do not let them burn.  Fine to do this at the same time as the meat if you have room on the smoker
5.Microwave the dried peppers for 15 to 30 seconds until toasted
6.In food processor or blender add all the chilli’s and ¼ of the broth, puree it all.
7.In a large dutch oven heat some cooking oil and sear each side of each “steak”, one at a time
8.Chop the meat into 1” cubes
9.Brown the onions and garlic until translucent in the dutch oven
10.Add the meat back in along with chilli puree and remainder of chicken broth.
11.Add in spices – leaving out soy sauce, flour, and vinegar
12.Bring to boil, then reduce to simmer
13.Simmer for 3 hours stirring occasionally
14.Salt and pepper to taste
15.Add in vinegar, soy sauce
16.Remove ½ cup of liquid into small bowl, add flour, whisk until smooth.  Add back into chilli.
17.Cool in fridge overnight
18.Reheat and serve

the ragu goes on top? fuck,,,

Spoken like someone that's never tried the real thing.

How different, if at all, is that from @subnet 's recipe?

after reading the cultural appropriation thread (which I never heard of), I see you are from Montana...so you are GUILTY of cultural appropriation if you made texas chili?

Did you stand a spoon up in it?

Texas chili should support one.

ETA: Hot Texas chili should etch the spoon while it's in there.

Real men eat beans...

It's TX meat soup with spices...

<Removed -40xb>

Saw this posted by Old_Painless in one of the chili threads:



Texas Chili Cook-Off

Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge 3."

Here are the scorecard notes from the event:

CHILI # 1 - MIKE'S MANIAC MONSTER CHILI

Judge # 1 -- A little too heavy on the tomato. Amusing kick. Judge # 2 -- Nice, smooth tomato flavor. Very mild. Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.

CHILI # 2 - AUSTIN 'S AFTERBURNER CHILI

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang. Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously. Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI

Judge # 1 -- Excellent firehouse chili. Great kick. Judge # 2 -- A bit salty, good use of peppers. Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone know s the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shit-faced from all of the beer.

CHILI # 4 - BUBBA'S BLACK MAGIC

Judge # 1 -- Black bean chili with almost no spice. Disappointing. Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili. Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT .. just like this nuclear waste I'm eating! Is chili an aphrodisiac?

CHILI # 5 - LISA'S LEGAL LIP REMOVER

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive. Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement. Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.

CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers. Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb. Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.

CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI

Judge # 1 -- A mediocre chili with too much reliance on canned peppers. Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge #3. He appears to be a bit of distress as he is cursing uncontrollably. Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence. Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?
Judge # 3 - No Report

Texas chilli - the only REAL chilli!

Go be a TX redneck somewhere else....

i said tasty. But it has no beans therefore its soup, not chili.

Well of course.  Texas style is the superior chili

I hope you at least provided buns with your sloppy joe filling.

Go give 17ers a bad name somewhere else, beanie baby.


   

Tag

His recipe is not this.

Up here in Wisconiztan we even put macaroni in ours!

A TABLESPOON of cumin?  Really?  Sounds like an awful lot.

The chilis in adobo sauce really do make all the difference.  Puts exactly the right amount of smoke into the mix.

Gotta roast dem peppers. 
Attached File

Statement still stands.

I feel like OP's avatar is appropriate for this thread.

LoL.

He does have a few too many ingredients but it's still just beef in chili paste.  

Mmmm. I love Sloppy Joe's.

100% wood polish!

Mine is pretty similar. I use ~4 lbs of brisket instead of chuck, and it's seared on both sides before slicing it into 3/4" cubes and adding it to the pot (I don't smoke it). I don't use flour, preferring instead to use a tablespoon or two of masa if I think it needs it. I use apple cider vinegar over distilled, and I use a tablespoon or two of Asin fish sauce over soy sauce near the very end (I do this in almost every soup and stew I make). I use fresh minced garlic over the jarred stuff, and I prefer a homemade chicken broth to the boxed variety, but will settle for a premium brand in a pinch (never low sodium, though). 

For the chili peppers, I go with ~2oz each of dried New Mexico, Arbol, Cascabel, and Ancho chilies (I can find these anywhere in my AO). I like to toast the chilies for about a minute (just until the aroma breaks through) before adding the broth and simmering for a few minutes until they're pliable. I nix the cinnamon, though a 1/4 tsp ain't gonna hurt anything. Sometimes I use allspice, sometimes I don't. Sometimes I'll dice up some fresh chilies to add in the blender (jalapeños, habanero, and poblano) and sometimes I won't. If I'm really feeling fancy, sometimes I'll fry the puree mixture a bit before adding the rest of the broth and meat (this is easy to screw up - if you over do it, it'll taste burned, bitter and terrible). I also leave the seeds in. My Vitamix blends the ever loving dogshit out of anything I throw at it. Plus, I like the heat. 

If it's particularly hot (or if I just think it needs it), I'll add a tablespoon of molasses as the end, just for a bit of smokiness and a hint of sweet (if you can taste and identify the molasses, you added too much). 

The majority of the flavor comes from the varieties of chillies I use, and the ratios between them. That's where I focus most of my attention, when I want to tweak the flavor. 

Anyhoo, close enough.