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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 |
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Posted: 9/13/2014 6:30:39 PM EDT
[#1]
Awesome
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Posted: 9/13/2014 6:31:09 PM EDT
[#2]
Looks damn good.
Little light on the chiles though. |
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Posted: 9/13/2014 6:31:23 PM EDT
[#3]
No beans..
Fail. 
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Posted: 9/13/2014 6:31:39 PM EDT
[#4]
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Posted: 9/13/2014 6:31:46 PM EDT
[#5]
Looks tasty
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Posted: 9/13/2014 6:32:26 PM EDT
[#6]
That's the way it's done alright.
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Posted: 9/13/2014 6:32:50 PM EDT
[#7]
Awesome!!
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Posted: 9/13/2014 6:32:59 PM EDT
[#8]
Nice meat stew you made there.
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Posted: 9/13/2014 6:34:07 PM EDT
[#9]
Very nice!
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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 !!!!!! 
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Posted: 9/13/2014 6:35:07 PM EDT
[#11]
I would eat the hell out of that
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Posted: 9/13/2014 6:35:45 PM EDT
[#12]
Awesome!
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Posted: 9/13/2014 6:35:53 PM EDT
[#13]
Meh... Ain't nobody got time for that.
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Posted: 9/13/2014 6:35:55 PM EDT
[#14]
Dude, that looks good!
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Posted: 9/13/2014 6:36:15 PM EDT
[#15]
Around here that looks more like beef stew than chili, but it looks good.
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Posted: 9/13/2014 6:36:35 PM EDT
[#16]
NEEDS BEANS
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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.) |
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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. |
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Posted: 9/13/2014 6:39:43 PM EDT
[#19]
I want some
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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. |
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Posted: 9/13/2014 6:43:48 PM EDT
[#21]
Quote HistoryQuoted: 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.  |
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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. 
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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.
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Posted: 9/13/2014 6:46:26 PM EDT
[#24]
Quote HistoryQuoted: 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.  |
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Posted: 9/13/2014 6:47:06 PM EDT
[#25]
Quote HistoryQuoted:
Quote HistoryQuoted:
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. |
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Posted: 9/13/2014 6:49:49 PM EDT
[#26]
So, it's basically meat covered in Frank's Red Hot?
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Posted: 9/13/2014 6:49:56 PM EDT
[#27]
Now that is Chili.
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Posted: 9/13/2014 6:50:55 PM EDT
[#28]
Quote HistoryQuoted: It is a very small batch of chili Vaca. Quote HistoryQuoted: 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. |
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Posted: 9/13/2014 6:51:51 PM EDT
[#29]
Quote HistoryQuoted:
No tomatoes? No beans? WTF. Put that on a hotdog.. That's the only thing it's good for. Probably too hot to feed to the dog too
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Posted: 9/13/2014 6:53:48 PM EDT
[#30]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
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. 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. |
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Posted: 9/13/2014 6:54:20 PM EDT
[#31]
Quote HistoryQuoted:
No tomatoes? No beans? WTF. Put that on a hotdog.. That's the only thing it's good for. You are from Ohio. While you are ruining it, don't forget to add spaghetti. OP: Well done, sir. |
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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!
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Posted: 9/13/2014 6:54:45 PM EDT
[#33]
Quote HistoryQuoted:
Meh... Ain't nobody got time for that. da-da-damn Heathern. Texas Style: 
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Posted: 9/13/2014 6:55:46 PM EDT
[#34]
Quote HistoryQuoted:
No tomatoes? No beans? WTF. Put that on a hotdog.. That's the only thing it's good for. 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? |
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Posted: 9/13/2014 6:56:25 PM EDT
[#35]
Quote HistoryQuoted:
So, it's basically meat covered in Frank's Red Hot? Oh look, somebody who has no idea what Frank's Red Hot is actually made of. |
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Posted: 9/13/2014 6:56:31 PM EDT
[#36]
Bravo! Makes me hungry just looking at it.
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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.  |
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Posted: 9/13/2014 6:57:18 PM EDT
[#38]
Quote HistoryQuoted:
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. Californians typically make something very similar. In fact, in my experience Texans tend to use tomatoes whereas Californians tend to make an actual "chili". |
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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.
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Posted: 9/13/2014 6:58:27 PM EDT
[#40]
Damn, that does look good.
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Posted: 9/13/2014 6:58:47 PM EDT
[#41]
Quote HistoryQuoted:
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? |
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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. |
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Posted: 9/13/2014 7:00:06 PM EDT
[#43]
Quote HistoryQuoted: by a touch, what do you mean? 1 oz? 1 tblspoon? Quote HistoryQuoted: 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? |
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Posted: 9/13/2014 7:01:12 PM EDT
[#44]
10/10 nicely done.
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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.  |
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Posted: 9/13/2014 7:02:13 PM EDT
[#46]
Quote HistoryQuoted:
No beans.. Fail.
That is not chili, it is a spicy spaghetti sauce or something. |
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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.
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Posted: 9/13/2014 7:02:56 PM EDT
[#48]
What do you use to the the chili paste so consistent?
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Posted: 9/13/2014 7:03:20 PM EDT
[#49]
Quote HistoryQuoted: 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. Half shiner bock and half beef broth. |
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Posted: 9/13/2014 7:03:36 PM EDT
[#50]
Quote HistoryQuoted: That is not chili, it is a spicy spaghetti sauce or something. Quote HistoryQuoted: Quoted: No beans.. Fail. That is not chili, it is a spicy spaghetti sauce or something.  |
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