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Did someone say chili?

149,652 Views | 346 Replies | Last: 1 day ago by HTownAg98
SpiderDude
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AG
This thread (and the weather) inspired me to make a batch today. I started with 2 pounds of tri-tip that I cubed very small (about 1/3 inch long cubes). Browned those bad boys. Didn't use oil. Just rendered the beef tallow first.

Next I sort of cheated by using a jar of Cookwell & Company two step mix (I'm sure you've seen it at HEB).

https://cookwell.net/products/chili

But I added about the same amount in volume of leftover chipotle sauce from a chicken recipe I'd made earlier in the week. This one...

https://www.browneyedbaker.com/chipotle-chicken-recipe/

I also added a leftover chipotle pepper in Adobo sauce from the above recipe. Lastly I added a beer. My wife is GF so I used an Omission Lager. I added about half a beer initially to the sauce and the rest towards the end after simmering several hours. I never covered the pot as I wanted it to condense down.

This was not only the best chili I've ever made but quite honestly the best I ever recall eating.

Served it with the GF HEB Honey Cornbread recipe only I didn't follow the recipe on the box but rather added a can of creamed corn (no egg), greek yogurt instead of milk and ghee instead of oil. Holy **** that was almost as good as the chili.

This is the first time I've used cubed beef instead of ground beef. Holy **** it makes a huge difference! That tri-tip just about melted in your mouth. Pretty much me eating it...

Matsui
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Tailgate88
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SpiderDude said:

This thread (and the weather) inspired me to make a batch today. I started with 2 pounds of tri-tip that I cubed very small (about 1/3 inch long cubes). Browned those bad boys. Didn't use oil. Just rendered the beef tallow first.

Next I sort of cheated by using a jar of Cookwell & Company two step mix (I'm sure you've seen it at HEB).

https://cookwell.net/products/chili

But I added about the same amount in volume of leftover chipotle sauce from a chicken recipe I'd made earlier in the week. This one...

https://www.browneyedbaker.com/chipotle-chicken-recipe/

I also added a leftover chipotle pepper in Adobo sauce from the above recipe. Lastly I added a beer. My wife is GF so I used an Omission Lager. I added about half a beer initially to the sauce and the rest towards the end after simmering several hours. I never covered the pot as I wanted it to condense down.

This was not only the best chili I've ever made but quite honestly the best I ever recall eating.

Served it with the GF HEB Honey Cornbread recipe only I didn't follow the recipe on the box but rather added a can of creamed corn (no egg), greek yogurt instead of milk and ghee instead of oil. Holy **** that was almost as good as the chili.

This is the first time I've used cubed beef instead of ground beef. Holy **** it makes a huge difference! That tri-tip just about melted in your mouth. Pretty much me eating it...


That sounds delicious! Cubed meat is a must in chili. I use a combo of cubed sirloin and venison chili grind. I will give tri-tip a try next time!
SpiderDude
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Yeah it's funny cuz I didn't intend to buy tri tip for it. I looked for 2 lbs of chuck but could find a cut in that weight range. Then I noticed the tri tip and said **** it... I'll use that instead. Glad I did! It had really nice marbling also.
ME85
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AG
Chili is on, slow cook till afternoon. If this isn't official chili day, it should be.

2lb brisket
2lb trip tip
6 arbol
3 pasilla
3 guajillo
2 chipolte

You know the rest of the story.
Beckdiesel03
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AG
Just made frito pies with a combo of the recipes on here. So good, so full.
Tailgate88
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Made a big batch yesterday. I didn't have any sirloin but did have some tenderized venison backstrap that did the trick quite nicely. With the snow starting this afternoon we won't be leaving the house for a few days. Which means lots of cooking!
CrawfordAg
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Doing over the top chili on my smoker today...makes a mean Frito pie
GarlandAg2012
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Made the fido chili today but with a pound of stew meat and a pound or 1.25 lbs of beef short rib. It came out absolutely delicious, thank you for the guide.
Tailgate88
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Cold front coming! BTHO Mizzou!
Dallas10
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How spicy does this chili turn out?
Tailgate88
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Which one? There are several recipes on this thread…
Tailgate88
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Cold and rainy today.
Naveronski
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Making chili today for dinner.

Vacuum sealing some to freeze and take camping this weekend.
FbgTxAg
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New to this thread.

I'm a Chef (but don't work as one anymore) for what it's worth. Nobody makes chili as a Commercial Chef. Nobody goes to a restaurant for chili.

But, we do make it. And experiment constantly, as with everything. If you get a recipe from a Chef, that's simply a "version" of a work in progress. We never stop messing with/trying new things.

Anyway - Chili. Unless you have the time and effort - don't listen to me. It's a small difference but definitely a difference. There's a few secrets.

1. Buy some dried NM chilis (20-30). Pour 2 Amber/Bock beers in a pot and boil those chilis (put a saucer over them to keep submerged) for 20 min.

2. When cooled, cut off and discard the stems, cut open the peppers and discard the seeds. Then scrape the "meat" from the chili skins. The skins are bitter. Throw them away.

3. After scraping you should have a cup or so of "chili stuff". Open a can of Ancho chilis in adobo. Using your fingers, just add the adobo sauce to the chili meat. Throw the anchos away. The adobo adds the smoke you need. Don't use the peppers themselves.

4. Cube some Bison sirloin. (I told you not to listen to me unless you have a lot of time). 1" cubes. About 3 pounds of it.

5. Heat some bacon grease (buy it by the tub) and brown the Bison trying to get some good fond. Remove the meat when it's browned on at least two side but not overdone.

6. Pour a half-cup of red wine in the pan/pot to deglaze. Then all the pepper stuff, some Mexican oregano, granulated garlic, onion powder, some tube tomato paste (it's more intense), cumin, red pepper flakes, a little molasses, and another beer. Simmer for 10 minutes then add the meat back in. Simmer uncovered for 30 minutes. Add another beer and let simmer uncovered for an hour. Add som masa (depending on how thin/thick).. Let it go for another 20 minutes. You want it THICK. The liquid ain't a stew - it should look like a chili version of beef tips. Sauced but not a stew/soup.

Eat it all yourself because anyone else that eats it will harass you to make it again forever.

Yes it's a pain in the ass. But it's the best you will ever eat. And it's not close.

You can make it with beef but Bison is just better at chili for some reason.
Tailgate88
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Bump! It's Chili Season, *****es!

Whipping up a batch of BTHO Bama Chili and got a houseful coming over later to help eat it!

Ornlu
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I counted 4 beers in your recipe. How many did you drink, and how many did you cook with? If you cooked with them all... How do you get it "thick" with 48 ounces of liquid in there? Why not just do half the liquid and skip the masa so you don't dilute the flavor with masa filler?
fav13andac1)c
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Made the first batch of the season this evening! Shared it with friends and their kids and it was devoured.

Love this recipe so much. I have made it a bunch of times over the years and it is always accompanied by great memories.
beagle2009
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Why don't you try it for yourself and stop whining
Tailgate88
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Ornlu said:

I counted 4 beers in your recipe. How many did you drink, and how many did you cook with? If you cooked with them all... How do you get it "thick" with 48 ounces of liquid in there? Why not just do half the liquid and skip the masa so you don't dilute the flavor with masa filler?


The way it sounds the beer boils off as it cooks. I make damn good chili but I am trying that recipe next time.
Malcolm52
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Might your recipe, thanks for sharing!

6. Pour a half-cup of red wine in the pan/pot to deglaze. Then all the pepper stuff, some Mexican oregano, granulated garlic, onion powder, some tube tomato paste (it's more intense), cumin, red pepper flakes, a little molasses, and another beer. Simmer for 10 minutes then add the meat back in. Simmer uncovered for 30 minutes. Add another beer and let simmer uncovered for an hour. Add som masa (depending on how thin/thick).. Let it go for another 20 minutes. You want it THICK. The liquid ain't a stew - it should look like a chili version of beef tips. Sauced but not a stew/soup.

Would you mind sharing estimating measurements for the ingredients in this step?
Max Power
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Christmas Eve with the whole family at our house tonight. It's currently 14 degrees outside, just got a pot on the stove. Using a combination of serrano, poblano, ancho, guajillo, pasilla, and chipotle. Hopefully I don't blow out any midwestern palates this evening.
Claude!
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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



At the risk of stroking FIDO*98*'s ego, I made this version for our office Thanksgiving this year and it was both very easy to make and very well received (no leftovers). Only a couple of modifications made:
  • I used 2 lbs of ground beef and a pound of cubed chuck steak; I don't think it changed the flavor profile much, but it's what I had on hand.
  • I didn't use Sazon Goya; I had some, but just forgot to put it in.
  • I didn't need to use any beef stock to thin things out.

FIDO*98*
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Claude! said:

]At the risk of stroking FIDO*98*'s ego, I made this version for our office Thanksgiving this year and it was both very easy to make and very well received (no leftovers).



Glad it worked out for you. And don't worry, I don't really have an ego,
Big Al 1992
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Cooking Fido's today!
JLN90
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+1
Velvet Jones
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I'm making a big batch tomorrow since I noticed that there's none left in the deep freeze.

Didn't care for the scent (not much) and pliability (stiff) of the peppers I have so I'm headed to get some fresh ones.

I didn't see it upthread, but if you're in Houston and don't mind driving to the heights, Granel Spice Market is my go to for whole dried pods and fresh ground spices. Skip nearby Penzey's. Can't recommend this place highly enough.
gigemJTH12
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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.



Bookmarking
Ernest Tucker
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Good time for a bump, making a batch of red and some cinnamon roles to go with it!
fav13andac1)c
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Ernest Tucker said:

Good time for a bump, making a batch of red and some cinnamon roles to go with it!


wat
Ernest Tucker
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fav13andac1)c said:

Ernest Tucker said:

Good time for a bump, making a batch of red and some cinnamon roles to go with it!


wat


I thought the same. It's a Midwest thing, apparently, and they do pair well together. All I can do is suggest you try it

HTownAg98
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I made Fido's recipe on the first page of this thread, with some very minor modifications. It was excellent, and will be using that as my base recipe.
 
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