SpiderDude said:

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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...

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Ornlu said:

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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?

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FIDO*98* said:

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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

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• 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.

Claude! said:

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]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).

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AustinAgChef said:

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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.

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Ernest Tucker said:

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

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fav13andac1)c said:

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Ernest Tucker said:

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

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wat

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