Could have saved you a lot of time.
I used venison in the first recipe on this thread. I put beans in it (red kidney. sue me).zooguy96 said:
Got 40 lbs of frozen ground venison. Obviously, going to have to make some chili.
All these TN pansies put beans in their chili, and it has no spice. Give me the 411 on the best chili recipe on here. I love spicy!
Bobcat-Ag said:
https://damndelicious.net/2019/04/03/easy-slow-cooker-chili/
We have now made this twice and it was very good both times. The first time it was a bit thin, so we thickened it up the 2nd time. Don't hate me because I like beans in my chili!
AustinAgChef said:
2 lbs. chuck, diced
1 large yellow onion diced small
3 jalapenos diced small
1 head garlic minced
2 tbsp. tomato paste
1 large can crushed tomatoes
2 large cans tomato sauce
1 large tomato can of water
1 beer of choice (I used Shiner because I like cooking with it)
3 each dried ancho, New Mexico and guajillo chiles
2 each chile de arbol
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. ground ancho powder
1 tbsp. ground chipotle powder
1 tbsp. chile powder
1 tbsp. paprika
1 tbsp. Mexican oregano
1 tsp. cayenne pepper
Kosher salt, to taste
Bacon fat, as needed
1. Remove stems and seeds from dried chiles and place in a small saucepot with enough water to cover them. Bring to a boil, place lid on pot and turn off heat. Allow chiles to steep for 15 minutes and then puree.
2. Season beef with kosher salt and set aside. Meanwhile heat some bacon fat in a cast iron skillet and brown meat in batches to ensure even browing. Remove from pan and set aside.
3. Once all meat is browned, drain excess fat out of pan and deglaze with about a 1/4 of the beer and scrape the bottom of the pan to remove the yummy goodness.
3. In a separate stockpot, heat about 3 tbsp. of bacon fat and add onions and jalapenos. Season with some salt and cook for 3-5 minutes and then add garlic and continue cooking for an additional 3-5 minutes being careful not to burn the garlic.
4. Once the aromatics have cooked, add meat and pan drippings to pot. Now add all of your spices and tomato paste. Let this cook for about 5 minutes to allow the spices and tomato paste to toast. Be sure to stir often to prevent burning of the tomato paste.
5. Once that spices have had time to toast, add the remaining part of the beer and reduce by half. After the beer has reduced, add your tomatoes, tomato sauce, chile puree and water.
6. Turn heat to low and allow the chili to simmer for 2-3 hours until the meat is tender. Adjust seasoning with salt to your liking and serve however you'd like.
If the consistency is too thick then add water a little at a time to get the desired consistency. If it is too thin, continue cooking down or thicken slightly with a little bit of masa harina mixed with water.
Also, if you want a spicier chili then add more cayenne and leave the seeds in the jalapenos.
We don't typically mince, we just cut up pretty small because the kids do not want to see it. We also used tomato paste to thicken it.PearlJammin said:Bobcat-Ag said:
https://damndelicious.net/2019/04/03/easy-slow-cooker-chili/
We have now made this twice and it was very good both times. The first time it was a bit thin, so we thickened it up the 2nd time. Don't hate me because I like beans in my chili!
Doing this now.
How the hell do you mince a poblano pepper? Even google is confused!
Quinn said:
Bump? Anyone started making chili yet?
FIDO*98* said:
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 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
AustinAgChef said:
2 lbs. chuck, diced