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Did someone say chili?

143,095 Views | 342 Replies | Last: 3 mo ago by gigemJTH12
AustinAgChef
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The chili thread got me in the mood to whip up a pot so I did just that tonight for dinner. Enjoy!

Mise en place:



Step one...brown your meat:





Step two...saute your aromatics in a separate pot while the meat is browning:



Once all of the meat is browned and you have sauteed your aromatics, add the meat to the pot of aromatics and begin to add your spices:





After adding spices, allow to toast for a few minutes and then add your beer and tomato paste and reduce:



Once the beer has reduced add your tomatoes, tomato sauce and chile puree:





Turn the heat to low and allow chili to simmer until the meat becomes tender and the flavors have had a chance to meld together. Once the meat is tender, serve however you like.

My personal favorite:



Frito pie with all the fixins'!

[This message has been edited by AustinAgChef (edited 10/31/2011 7:53p).]
FIDO*98*
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AG
Damn you Photobucket!
AustinAgChef
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All that's missing is the queso.
atmtws
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AG
Garrelli 5000
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AG
What is your chili puree? How do I make it?

Sorry, probably a dumb question but I've never done anything with dried/roasted peppers.
Agasaurus Tex
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AG
Chef, looks delicious but I have a question. Why add the meat to the aromatics, thus losing the fond from browning. Just curious.
Atty_Ag
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How do you account for consistency with all the chopped onions and peppers? I'm used to competition style chili where consistency is a factor in scoring. Looks good, though.
AustinAgChef
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I deglazed the pan I used for the meat and added that to the chili. As far as consistency goes, you have to simmer it long enough to cook out some of the liquid and also be sure to dice your aromatics small enough to where they will cook into the chili as well.

The chili puree is very simple to make. Take your dried chiles and add them to a saucepot with just enough water to cover them. Bring to a boil and then place a lid on the pot. Turn the heat off and then let them steep for about 15 minutes. After they have steeped, puree and add to chili.
CRM1712
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AG
Look, I suck at "add-to-taste" but that looks amazing. Can you be specific with your recipe regarding quantities and such? Many thanks.

HTownAg98
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I much prefer using whole chiles for making chili as opposed to pre-ground spices. Looks great.
It might be time to make a batch of mole poblano.
PFG
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AG
I'd LOVE to see the recipe for this as well. I'm sure you pinch here and dash there, but some numbers to get us going would be great!
Doug Christie
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I 3rd the request for a recipe. looks fantastic.
bhuff111
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4th request for recipe
chrisocker
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AG
Beer makes everything better.
lostboy
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+5. Would love to see this recipe.
AustinAgChef
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I'll type out a recipe tomorrow night when I get home from work.
Doug Christie
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Thanks!
FIDO*98*
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AG
Looks great!
AustinAgChef
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Good...I wouldn't want you messing up my recipe anyways.
straw
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I can't see the pictures, but I've been asked to cook chili next week and have never done it, so I need all the help i can get. :\

Oh, and for a frito pie--can anyone think of a good substitute for the fritos? I can't eat them anymore, but LOVE frito pie. I was thinking about toasting flour tortillas. I know there is no GOOD substitute, but i don't feel like puking for hours from the fritos.
HTownAg98
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I looked at my recipe last night, and it's even simpler than I remember. Ancho and guajillo chiles toasted, rehydrated, and pureed, onion and garlic, mexican oregano, a dab of tomato paste, and meat (in this case for tonight, pork butt). The chiles get to be the star of the show. No beer, no beans, no sazon, nothing fancy.
Teslag
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AG
We buy all our chili powders from Pendery's in Fort Worth. I'm sure fresh ground is better but for what it is, their spices are amazing. That and they have about 50 different chili powders to pick from.
straw
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Where's the recipe?
FIDO*98*
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AG
2 lbs 1/2" diced chuck or Tri-tip
1 large onion finely diced, approx 1.5c
1/2c minced garlic approx half a bulb
2-3 jalapeos finely minced
4oz mixed dried chiles
1 Tbls ancho chile powder
1 Tbls new Mexico chile powder
1 Tbls cumin
1 tsp ground coriander
1 tsp dried oregano
1 can tomato paste
1 12oz American pilsner

20 minutes ahead of time place dried chiles in a bowl and cover with lightly salted boiling water. After soaking put in a blender and add just enough reserved water to puree. Strain through a fine mesh strainer pushing down with a spatula as you work. Set aside

Season beef with salt and pepper. In a large pan brown beef in vegetable oil at high heat. Work in batches to ensure thorough browning. Once all meat is browned deglaze pan with 1/4 of the beer being sure to scrape all browned bits off the bottom.

While the meat is browning, in a separate large pot, sautee the onion and jalapeo in oil until almost tender. Add in garlic and more oil if necessary and continue sauting until all vegetables are tender. Season everything with salt and pepper as you are cooking. Once the veggies are cooked add in the browned beef and the pan drippings.

Sprinkle all thee dried spices and add in the can of tomato paste. Continue cooking until liquid has evaporated and fry the tomato paste for a minute. Now add in the beer and chile puree and adjust heat to a low simmer. Cook for 2-3 hours until beef is tender. Adjust liquid with beef stock as needed during cooking.
straw
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Dumb question-What are the preferred types of chilis?
FIDO*98*
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AG
Guajillo (New Mexico) and Ancho
straw
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This is going to be quite the experiment for me. I don't really even like chili...
FIDO*98*
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AG
straw
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Eh, it has meat, lots of garlic and hot. How can it be all bad?

Smoked paprika, right?
FIDO*98*
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AG
Looks like plain old Fiesta brand to me
straw
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Okey dokey.
HTownAg98
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Pre-ground cumin? From a chef? Shame on you.
FIDO*98*
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AG
Here's my recipe first posted back in '08


Ingredients:
3 Lbs Ground or fine diced lean beef
2 medium or one large onion, medium dice
Large Can of Fire Roasted Tomatoes (may substitute peeled whole tomatoes)
4 Large Cloves Garlic, fine chopped
1 Jalapeno, Finely Chopped
1 Tbls Canola or Vegetable Oil
1 Cup beef stock
1/2 can of American lager beer

Spices:
3 Tbls New Mexico Chile Powder
2 Tbls Ancho Chile Powder
1 Tbls Paprika
3 Tbls Cumin - fresh ground if you can
1 Tsp crushed mexican oregano
1 package Sazon Goya
Salt and Pepper to taste

Directions:
Pour ½ First beer into yourself and save remaining for chili.

The rest of the directions would be the same. I don't typically do a chile puree, but, I may give that a shot next go round. My only hesitation is that it will give it a New Mexico enchilada sauce type flavor.

More chili porn for ya

Tailgate size batch


straw
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I find those spices at HEB right?
Tanya 93
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straw

Do you live in BCS now?

If you do, you can find most of them bulk at the TP HEB or Brazos Natural Foods.
 
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