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Did someone say chili?

149,642 Views | 346 Replies | Last: 1 day ago by HTownAg98
PlanoAg98
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AG
Could have saved you a lot of time.

wadd96
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Freaking Heathen!
All the God's, all the Heavens, all the Hells are within you.
notheranymore
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Just had a frito pie. Added fish sauce to my chili but probably too early. I don't care. It was delicious.
wadd96
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AG
https://instagr.am/p/Bo-SNPqhAKm
G. hirsutum Ag
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Making the recipe on page 2. A full head of garlic? That seems like a lot. Is that right?
Ornlu
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BUMP! Got a pot on the stove right now. This chili (and beer!) Will be the salve that soothes the bad loss.
B-1 83
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Working on some for a contest as I type. I combine FIDO and Austin Ags recipies.
Trinity Ag
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S
Just whipped up a batch of chili (sort of) using the OP recipe.

Made it with venison instead of beef -- browned the venison in some rendered Salt Pork to give it a little fat.

It seems a little thin & tomato-y at the moment, but expect it will thicken up nicely over the 3 hour simmer!

Tasting it now reminds me of Sante Fe style "red".

Can't wait to try a bowl.

zooguy96
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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
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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!
YouBet
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AG
We had Cincinnati Chili Five Ways last night from The Pioneer Woman's cookbook. It was pretty damn good.

Native Texan and chili without beans is pointless. Come at me!
Trinity Ag
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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!
I used venison in the first recipe on this thread. I put beans in it (red kidney. sue me).

It turned out great. Like a slightly milder Santa Fe Red chili.
Bird Poo
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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!
Tailgate88
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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.


Yesterday was a cool winter day and Aggie basketball was on - what better day to make a batch of red? I decided to forego our usual recipe and use actual dried chile peppers for the first time, so I knew where to come for a recipe. I used AustinAgChef's recipe with just a few modifications.

1) I used 2lbs venison chili meat and cubed up a top sirloin for a little more meat. I like to have different textures of meat in my chili.

2) I add LOTS of veggies to our chili to add fiber and make it a little healthier. By dicing them all up fine everything cooks in and you can't even tell they are in there. We used two onions, a green bell pepper, a red bell pepper, and three stalks of celery. (I know, I know - CELERY in chili? But it adds texture and fiber and you can't even tell it's in there.)

3) We skipped the jalepenos because my wife is allergic to them. Next time I'll figure out some way to kick off the heat level a notch.

4) I added a few not-so-secret ingredients from our family recipe: a pinch of cinnamon, a spoonful of brown sugar, and a couple healthy dashes of fish sauce (learned that one right here on this board.)

Here are the ingredients (meat not pictured). I just used whatever tomato products were in the pantry.



Dry peppers purchased from HEB:



Using scissors, I removed the stems and seeds from the dried peppers and cut them up into smaller pieces. These went into a sauce pan and covered with water. Once it came to a boil I put a lid on it and set aside.





Chop chop while the meat was browning:



Make sure to sautee the veggies thoroughly. This is critical - if you don't get them nice and soft before you combine everything, they won't disappear into the mix as well.



To the veggies add 2 Tbsp tomato paste and your spices. Keep stirring to toast the spices - everything is smelling fantastic.



Meanwhile, the entire content of the saucepan with peppers goes into the food processor for a good puree:



Add it to the pot and stir it in. I added 1/3 of the beer and we let it cook about five minutes, stirring often.



Now everything else goes in - meat, tomato products, the all important Shiner Bock (best beer for chili!), chile puree. We simmered it on low for three hours until supper time. It was done before the three hours but the longer the better to help all the flavors come together.



Best. Chili. Ever.

Do NOT be intimidated by using dried chile peppers instead of chili powder - it was really easy to make that puree and your taste buds will thank you for the effort. Thanks to AustinAgChef for the recipe.


ChipFTAC01
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My wife wanted "her chili" for dinner last night and she doesn't really like "my chili". I obliged her because happy wife, happy life but it pained me to dump in a can of Bush's, a can of black beans and , some frozen corn.

I added a couple of extra peppers and more spices to make it a little more interesting.
Bobcat-Ag
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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!
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.
BurnetAggie99
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The Milkman
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With my in laws in small town PA and its really cold today. This is calling for some quarantine chili, but unfortunately I don't have the selection of ingredients that I'd prefer if I was back in Houston and could go to HEB and some mexican markets.

We'll see what I can do with some ground beef, a cubed sirloin, some beans, tomato paste, a cabinet full of spices, and yuengling.
ElCheAg
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Used this recipe for tomato-less Texas chili last year during a tailgate. I think it was a success with everyone.

https://www.epicurious.com/recipes/food/views/true-texas-chili-355049

(FYI - used beef chuck, and also some NY strip that was left over from the night before.)
Quinn
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Bump? Anyone started making chili yet?
schwack schwack
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Been tempted but haven't. We smoked & froze plenty of brisket this summer, so looking forward to it.
Bruce Almighty
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I'm making it Sunday, but I make it throughout the year. Chili season is stupid.
AggieBarstool
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Nope. Not cold enough out for my wife and I yet.
Definitely Not A Cop
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Quinn said:

Bump? Anyone started making chili yet?

So weird. I was looking for this thread earlier this week. Making AustinAgChef's recipe today, everyone who has tasted it said it's the best they have ever had.

Although I usually try different combos of peppers to experiment. Last time I used serranos too, and I think it had a little too much bite.
fav13andac1)c
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Making some on Saturday.

97 in Richardson today, 73 on Saturday???
AggieChemist
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Copied and pasted from OB because I just saw this here and it's timely.


We had a freeze last week and I figured my peppers were goners, but they decided to pop out a big harvest this morning, so I was inspired to make chili



I'm growing jalapenos, habaneros, thai dragons, and ghost chilis

I grabbed a couple of small jalapenos out of the freezer, and grabbed one of my fresh ghost chilis. I chopped them (seeded and deveined the ghost chili) and added them to pasilla, guajillo, ancho, and arbol which steeped in boiling chicken stock for 30 minutes.





I browned a pound of freshly bow-killed venison with a bunch of garlic...



and a pound or so of leftover brisket...



I pureed the pepper and chicken stock into a nice chili paste...



to which all the meat, more chicken stock, salt, pepper, cumin, sage, mexican oregano, and bay leaves was added.

It's simmering away now for the next three or four hours until it reduced by about half.



The only dry ingredients in the chili are the mexican chilis and oregano, and the bay leaves. Everything else is fresh (or fresh frozen) from our garden.

I really like to add a bunch of tomatillos blistered under the broiler to this recipe, as I think it benefits from the bright acidity, but alas I don't have any.
Tailgate88
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Making chili for game day! BTHO outta Mississippi State!
Jsimonds58
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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






Made this chili last night and holy hell this is the best I've ever had anywhere. Great job Fido!!
Positive Yardage
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Any advice for those of us who smoke our beef and considering smoking the batch of chili itself?
Nobody Knows My Name
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Made AustinAgChef's recipe this weekend. This was my third time to make it. I put about half of the tomato sauce and crushed tomatoes in it this time and it came out great! I like the recipe "as is" as well, but decided to change it up a little bit. I made way to much so made some cheese enchiladas with the chili as the sauce tonight and they tasted awesome.
Burn-It
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Made AAC's chili, but about 1/4 the tomato sauce (only 15oz), very little water other than what was in puree, about 4.5# meat and simmered for ~5 hours to thicken it up. Gotta say, great recipe.

I started with 2.5# chuck meat, but seared another 2# and added to the chili about an hour into the simmer because it didn't seem like the chili would be meatty enough.

AKA 13-0
Ornlu
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Re: Burn it....

AustinAgChef said:

2 lbs. chuck, diced



That doesn't look like hand-diced chuck. What's you really use?
Burn-It
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The 1st 2.5# was HEB chuck roast chili cut, the last 2# was HEB diced Caldillo de Pulpa. Turned out really well.
AKA 13-0
ChipFTAC01
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Had pulled a roast out of the freezer to thaw yesterday and then asked wife to set it on the counter while I was running around earlier. Didn't realize it was a 6# roast. Traded half to a neighbor for some beer.
Tailgate88
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Bump!

Cold and raining- check!
Game day - check!
All ingredients on hand - check!

Let's make a pot of red!
 
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