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Just made the best chili of my life

4,684 Views | 38 Replies | Last: 2 yr ago by Rattler12
Bocephus
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12:27a, 1/3/22
AG
Still excited that it turned out so well. It was my friend's secret recipe that gave the chili a lot more depth and smokiness than I'm used to. Just a post to pat myself on the back and brag. I'm going to experiment with other kids of meat besides the ground beef I used today. He puts venison in his.

TAMU ‘98 Ole Miss ‘21
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FIDO*98*
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1:03a, 1/3/22
AG
Did you get any pictures of it or just the soup?
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Garrelli 5000
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6:31a, 1/3/22
AG
I smoked a pot of chili yesterday. No chili powder. Cooked some guajillo and pasila chilis in broth with some garlic and tomato, pureed, then pushed through a strainer.

Add a can of diced tomatoes and some tomato paste, set the pot in the egg, then put the chili grind on a food screen covering the pot. Let it smoke for about 45 minutes then put it on the stove and simmer while breaking up the meat. Edit: there's also a little chorizo that I'd cooked earlier in the week that I didn't want to go to waste so I added that to the pot before smoking.

Dynomite!

Take the trash out staff.
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Bocephus
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In reply to FIDO*98* • 6:47a, 1/3/22
AG
FIDO*98* said:
Did you get any pictures of it or just the soup?


His recipe calls for an extra pound of venison. I guess a third less meat makes an impact (that's what she said).
TAMU ‘98 Ole Miss ‘21
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AlaskanAg99
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7:20a, 1/3/22
AG
Use bison. Very lean.
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Teslag
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8:15a, 1/3/22
AG
Y'alls chili is watery AF
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GAC06
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8:18a, 1/3/22
AG
Use real chilies, cube meat, don't use tomatoes other than tomato paste, don't cook it in a plastic bag or in a crock pot
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DatTallArchitect
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8:23a, 1/3/22
AG
The chili nazis are out in full force.

OP, it looks good
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CDub06
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8:26a, 1/3/22
AG
Here's a little known tip to give your chili even more depth - add beans.
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A New Hope
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In reply to GAC06 • 8:30a, 1/3/22
GAC06 said:
Use real chilies, cube meat, don't use tomatoes other than tomato paste, don't cook it in a plastic bag or in a crock pot
What kind of meat would you recommend cubing? Chuck roast? Shoulder? Thanks.
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FIDO*98*
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In reply to A New Hope • 8:34a, 1/3/22
AG
Tri-Tip
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GAC06
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In reply to A New Hope • 8:35a, 1/3/22
AG
I usually do chuck but I'm sure others are fine. Tri tip sounds good but seems like kind of a waste
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OasisMan
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In reply to DatTallArchitect • 8:47a, 1/3/22
AG
DatTallArchitect said:
The chili nazis are out in full force.
That happens when you include words like "best" and "secret" in the OP
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Garrelli 5000
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In reply to Teslag • 9:07a, 1/3/22
AG
Salute The Marines said:
Y'alls chili is watery AF
I can stand a spoon in mine. Stick to not knowing stuff on F16.
Take the trash out staff.
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HTownAg98
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In reply to Bocephus • 9:24a, 1/3/22
Bocephus said:
Still excited that it turned out so well. It was my friend's secret recipe that gave the chili a lot more depth and smokiness than I'm used to. Just a post to pat myself on the back and brag. I'm going to experiment with other kids of meat besides the ground beef I used today. He puts venison in his.

I can see the problem: the slow cooker. They are excellent at being a "set it and forget it" appliance. What they are not so good at is evaporation, which allows for reduction of water and concentration of flavors, and browning. Take this same recipe, and instead of cooking it in slow cooker, and cook it in a 250 degree oven, and see if you like it better.
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TikkaShooter
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9:30a, 1/3/22
No one has complained about the slow cooker plastic baggie yet. Can I be first?
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htxag09
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In reply to TikkaShooter • 10:30a, 1/3/22
AG
TikkaShooter said:
No one has complained about the slow cooker plastic baggie yet. Can I be first?
No, GAC beat you to it by about an hour
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Rattler12
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In reply to CDub06 • 10:39a, 1/3/22
CDub06 said:
Here's a little known tip to give your chili even more depth - add beans.
And a little sugar
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Bocephus
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In reply to DatTallArchitect • 11:27a, 1/3/22
AG
DatTallArchitect said:
The chili nazis are out in full force.

OP, it looks good


I knew what I was getting into when I posted here. I'm still happy with my results.
TAMU ‘98 Ole Miss ‘21
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Garrelli 5000
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In reply to Bocephus • 11:48a, 1/3/22
AG
Might have been what you did, but dropping a few chipotle peppers (from the can in adobo sauce) adds a nice smokiness plus some heat. Fish them out and discard before you serve.

Then post a picture of a Big Mac, call it chili, and watch the snobs melt down on here
Take the trash out staff.
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JYDog90
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In reply to Rattler12 • 11:49a, 1/3/22
AG
Rattler12 said:
CDub06 said:
Here's a little known tip to give your chili even more depth - add beans.
And a little sugar
Cinnamon
Formerly Willy Wonka
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FIDO*98*
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In reply to Bocephus • 12:01p, 1/3/22
AG
At the end of the day, if you're using good fresh ingredients and not taking shortcuts, you're going to end up with something pretty good to eat whether it's on the competition end or the soup end of the chili spectrum. Mine skews towards competition, but I prefer real diced vegetables and peppers in mine so I'd even get tossed from a competition if I made what I think of as best.

If you are into Chili & can find one, I would recommend taking a certified chili judge course. It's a lot of fun and very informative. Then go judge a ICS or CASI level chili competition. Czilispeil in Flatonia is a fun one that's not too crowded, but strong enough competition that you'll eat a lot of legit chili.
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TikkaShooter
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In reply to htxag09 • 12:13p, 1/3/22
Dmn IT!
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Tailgate88
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In reply to JYDog90 • 5:03p, 1/3/22
AG
Willy Wonka said:
Rattler12 said:
CDub06 said:
Here's a little known tip to give your chili even more depth - add beans.
And a little sugar
Cinnamon


And a splash of fish sauce. (Really).
I like dark brown sugar.
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Slicer97
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In reply to Garrelli 5000 • 12:02p, 1/4/22
AG
Garrelli 5000 said:
Might have been what you did, but dropping a few chipotle peppers (from the can in adobo sauce) adds a nice smokiness plus some heat. Fish them out and discard before you serve.

Then post a picture of a Big Mac, call it chili, and watch the snobs melt down on here

I use dried chipotles in my powder and my puree.
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Slicer97
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In reply to Tailgate88 • 12:05p, 1/4/22
AG
Tailgate88 said:



And a splash of fish sauce. (Really).
This works for just about any soup or stew.
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SalesAg13
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In reply to FIDO*98* • 5:55p, 1/4/22
AG
Are all of these CCJ courses on-site of competitions? I can't seem to find any near the BCS
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FIDO*98*
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In reply to SalesAg13 • 8:02p, 1/4/22
AG
Did mine 20 years ago at Czilispeil & haven't looked into it since so I'm not really sure. I'd get on CASI and CSI websites and email them for more info
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JonSnow
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In reply to TikkaShooter • 11:56p, 1/4/22
TikkaShooter said:
No one has complained about the slow cooker plastic baggie yet. Can I be first?
I am confused by it. Is is like keeping the plastic on the couch?
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FIDO*98*
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In reply to JonSnow • 6:20a, 1/5/22
AG
You know nothing Jon Snow
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MookieBlaylock
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In reply to JYDog90 • 7:58a, 1/5/22
AG
Willy Wonka said:
Rattler12 said:
CDub06 said:
Here's a little known tip to give your chili even more depth - add beans.
And a little sugar
Cinnamon


Beans belong in chile before cinnamon
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Bocephus
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In reply to JonSnow • 8:53a, 1/5/22
AG
JonSnow said:
TikkaShooter said:
No one has complained about the slow cooker plastic baggie yet. Can I be first?
I am confused by it. Is is like keeping the plastic on the couch?


Less cleanup
TAMU ‘98 Ole Miss ‘21
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AggieBarstool
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In reply to CDub06 • 9:42a, 1/5/22
CDub06 said:
Here's a little known tip to give your chili even more depth - add beans.
I know, right?

Can it even be called "chili" without beans?
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TXAGBQ76
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In reply to Teslag • 5:35p, 1/5/22
AG
What does the Air Force have to do with chili?
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tamc1956ag
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In reply to CDub06 • 9:16a, 1/6/22
S
Beans added causes it to be stew, NOT CHILI
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