March 25, 20187 yr Starting off with a copy of Snow Dog’s recipe. “I use the Cin-chili recipe.With my own modifications which will not be divulged. http://www.chili.org/cindy.htmlI'm off tomorrow, I believe I will make a pot o' chili.Step 12 lbs - beef chuck tender cut into 3/8" cubes1 tsp - cooking oil1 tbsp - dark chili powder2 tsp - granulated garlicIn a three quart heavy saucepan, add the above ingredients while browning the meat.Step 21 - 8 oz can of tomato sauce1 - 14-1/2 oz can of beef broth1 tsp - chicken bouillon granules1 tsp - jalapeno powder1 tbsp - onion powder2 tsp - garlic powder1/2 tsp - red pepper1 tsp - white pepper16 oz - spring water1 tbsp - dark chili powder2 - serrano peppers1/2 tsp - saltCombine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers.Step 31 tbsp - paprika1 pkg - Sazon seasoning (msg)1 tsp - onion powder1 tsp - garlic powder1/2 tsp - white pepper5 tbsp - medium and dark chili powdersCombine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.Step 42 tsp - $#@!in1/8 tsp - saltAdd above ingredients and simmer for 10 minutes.”
March 25, 20187 yr Still don't need to spell out "w/o beans" . . . Edited March 25, 20187 yr by jimmyjazz
April 4, 20187 yr On 3/25/2018 at 12:48 PM, jimmyjazz said: Still don't need to spell out "w/o beans" . . . That and chili w/o....yellow? Queso? Lime halves?
April 4, 20187 yr 3 minutes ago, WhatTheBuck said: When do you add the brick of Velveeta? After you make the roux.
June 16, 20187 yr On 4/3/2018 at 6:46 PM, burntorangebongos said: Where is snow dog with his contibution or is there another thread? I don't know if Snow Dog make the move over here?
June 16, 20187 yr 1 hour ago, Horn_Spanker said: I don't know if Snow Dog make the move over here? The name does not pop up on the list if you @him. Unless he has changed his handle.
June 16, 20187 yr I have a pot of red on the stove right now. 2.25 lb ground chuck, rehydrated peppers (3 ancho, 8 guajillo, approximately 1 oz each after stemming and seeding), a small onion, 2 cloves garlic, 8 oz tomato sauce (fucked up and meant to get paste, this stuff doesn't have shit like basil anyway so it might not matter), 3 cups beef broth, 1 T cumin, some paprika, Mexican oregano, salt. Intentionally avoided hotter peppers like cayenne, arbol, chipotle to see how this might turn out. I'll spike it up if need be, trying to baseline the heat level.
June 18, 20187 yr It was clear that was gonna be too mild, so I added 1 tsp dried chipotle and 1/2 tsp cayenne. That bumped the result to "mild" (but incredibly tasty). Turns out I forgot to add the tomato sauce, so I ended up making a fairly legit original San Antonion chili without completely intending to.
June 18, 20187 yr Which brings me to my next question: if you look at the accepted original chili recipe recipe by the San Antonio Chili Queens, you'll see a reference to "dried red chiles": Quote 2 lbs beef shoulder, cut into ½-inch cubes 1 lb pork shoulder, cut into ½-inch cubes ¼ cup suet ¼ cup pork fat 3 medium-sized onions, chopped 6 garlic cloves, minced 1-quart water 4 ancho chiles 1 serrano chile 6 dried red chiles 1 Tablespoon comino seeds, freshly ground 2 tablespoons Mexican oregano Salt to taste What would be a good guess as to the actual "red chile" used in San Antonio circa 1880? New Mexico chiles? Guajillos? Robb Walsh says "ancho + others" to round out the flavor. I'm just fascinated with the idea of going back to something close to the original recipe (which no doubt varied from vendor to vendor anyway) and using ingredients of the time.
June 24, 20187 yr Popular Post Probably my best ever: an attempt to get close to the original San Antonio Chili Queens recipe. I used less onion and more chile peppers & cumin, but the result was stellar. I'd say the heat was "medium". No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water. 2 lb beef chuck (cubed ~ 1/2") 1 lb pork loin (cubed ~ 1/2") 8 dried guajillo peppers 8 dried ancho peppers 4 dried chipotle peppers 3 cloves garlic 1 medium sweet onion 1 t Mexican oregano 2 T cumin seeds 2 t paprika 1 T salt 8 c water 3 T extra virgin olive oil 3 T masa harina 1. stem & seed ancho, guajillo and chipotle peppers. Soak in 4c hot water for 20 minutes. Discard steeping water. 2. Toast cumin seeds until fragrant; grind to medium powder 3. Combine cumin with oregano, paprika and salt 4. Heat 4 c water until warm and add to blender with drained peppers and half of spice blend 5. Blend pepper/water/spice combination with 1 T olive oil until very smooth 6. Dice onion medium fine; saute in 2 T olive oil until slightly translucent over medium heat in large Dutch oven 7. Mince garlic and set aside 8. Dice beef & pork to ~ ½” cubes, add to Dutch oven, season with remaining spice blend and saute until lightly browned 9. Add garlic to Dutch oven for ~ 30 seconds, do not burn 10. Immediately add pepper/water/spice puree to Dutch oven and reduce to low 11. Simmer for 2-3 hours, adding water as necessary. Add masa harina before serving to tighten.
June 24, 20187 yr 7 minutes ago, Judge Roybeanbag said: That looks fucking fantastic. Thanks, it was. Believe me, I've made a lot of shitty chili in my life. Using rehydrated peppers probably makes the biggest difference, followed by toasting and grinding cumin seeds. I think cumin powder loses its oils and flavor over time. While I don't like screaming hot food, I'd like this to be just a bit hotter. I will probably add another chipotle pepper and then float a serrano next time. I would say this was probably just shy of Texas Chili Parlor XX.
June 24, 20187 yr On the old board I think I watched you go between rehydrated vs ground, that looks top notch.
June 24, 20187 yr I wish I knew. I have a lot to learn. I've seen references to "mouth feel" for different chilis, but I'm not far enough along to discern those things. Judge, I've been making chili for so long it doesn't surprise me that I've gone back and forth on preferences. All I know is that I'm not there yet, but my family agreed (and they will tell me otherwise, believe me) that this was about as good as I've done.
June 24, 20187 yr 4 hours ago, jimmyjazz said: Probably my best ever: an attempt to get close to the original San Antonio Chili Queens recipe. I used less onion and more chile peppers & cumin, but the result was stellar. I'd say the heat was "medium". No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water. 2 lb beef chuck (cubed ~ 1/2") 1 lb pork loin (cubed ~ 1/2") 8 dried guajillo peppers 8 dried ancho peppers 4 dried chipotle peppers 3 cloves garlic 1 medium sweet onion 1 t Mexican oregano 2 T cumin seeds 2 t paprika 1 T salt 8 c water 3 T extra virgin olive oil 3 T masa harina 1. stem & seed ancho, guajillo and chipotle peppers. Soak in 4c hot water for 20 minutes. Discard steeping water. 2. Toast cumin seeds until fragrant; grind to medium powder 3. Combine cumin with oregano, paprika and salt 4. Heat 4 c water until warm and add to blender with drained peppers and half of spice blend 5. Blend pepper/water/spice combination with 1 T olive oil until very smooth 6. Dice onion medium fine; saute in 2 T olive oil until slightly translucent over medium heat in large Dutch oven 7. Mince garlic and set aside 8. Dice beef & pork to ~ ½” cubes, add to Dutch oven, season with remaining spice blend and saute until lightly browned 9. Add garlic to Dutch oven for ~ 30 seconds, do not burn 10. Immediately add pepper/water/spice puree to Dutch oven and reduce to low 11. Simmer for 2-3 hours, adding water as necessary. Add masa harina before serving to tighten. This guy fucks. About 6 years ago I learned to make chili with reconstituted chili peppers and I've never made it any other way since. I do a variation of this recipe, but have never used paprika. Might give that a try. jimmyjazz, might I suggest a teaspoon of instant espresso. Gives it a nice extra dark kick.
June 24, 20187 yr 20 minutes ago, South Austin said: About 6 years ago I learned to make chili with reconstituted chili peppers and I've never made it any other way since. I do a variation of this recipe, but have never used paprika. Might give that a try. Thanks for pointing that out. I have no idea how that got in there. Not that I didn't use paprika, I did, but yeah it's pretty unlikely it was part of SA chili in the late 1800's. Plus, I see I didn't use enough oregano. Onward.
September 28, 20187 yr First brisket chili of the season. Brisket: Other ingredients: Not pictured: home roasted hot Hatch green chilies, frozen then thawed, chopped. I LOVE Fall. Let’s get to it.
September 28, 20187 yr That brisket looks really good. I made chili with brisket once and was underwhelmed but maybe my brisket sucked.
September 28, 20187 yr Thanks. Smoked over hickory, low and slow. Gives the chili a very nice smoky flavor. I’ve seen people make brisket chili where they cook cubes of raw brisket in the chili, but I prefer smoked brisket in mine.
September 28, 20187 yr Author Yep, I'll second JJ and Sola: leftover smoked brisket makes an amazing pot of chili. A leftover beef rib makes a fine chili addition as well. Good looking pot, Sola. I notice bottle of tequila amongst the ingredients. Might I inquire as to its usage?
September 28, 20187 yr Dutch, I put ~3 oz tequila in each pot. I use the Negra Modelo to dilute the tomato paste. Not pictured: the other 5 bottles of NM I drank while making and simmering the chili. Edited September 28, 20187 yr by solamente73 5 bottles of beer, not tequila. I'm not 24 anymore
October 14, 20187 yr On 6/24/2018 at 12:20 PM, jimmyjazz said: Probably my best ever: an attempt to get close to the original San Antonio Chili Queens recipe. I used less onion and more chile peppers & cumin, but the result was stellar. I'd say the heat was "medium". No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water. 2 lb beef chuck (cubed ~ 1/2") 1 lb pork loin (cubed ~ 1/2") 8 dried guajillo peppers 8 dried ancho peppers 4 dried chipotle peppers 3 cloves garlic 1 medium sweet onion 1 t Mexican oregano 2 T cumin seeds 2 t paprika 1 T salt 8 c water 3 T extra virgin olive oil 3 T masa harina 1. stem & seed ancho, guajillo and chipotle peppers. Soak in 4c hot water for 20 minutes. Discard steeping water. 2. Toast cumin seeds until fragrant; grind to medium powder 3. Combine cumin with oregano, paprika and salt 4. Heat 4 c water until warm and add to blender with drained peppers and half of spice blend 5. Blend pepper/water/spice combination with 1 T olive oil until very smooth 6. Dice onion medium fine; saute in 2 T olive oil until slightly translucent over medium heat in large Dutch oven 7. Mince garlic and set aside 8. Dice beef & pork to ~ ½” cubes, add to Dutch oven, season with remaining spice blend and saute until lightly browned 9. Add garlic to Dutch oven for ~ 30 seconds, do not burn 10. Immediately add pepper/water/spice puree to Dutch oven and reduce to low 11. Simmer for 2-3 hours, adding water as necessary. Add masa harina before serving to tighten. Made this tonight...doubled the Mexican oregano and used a beer in place of additional water, but god damn this was the truth. Agree it could be a little spicier but I just watched two 11 year olds and a picky as shit 15 year old take down whole bowls and in this case of my son go back and get more. That rarely happens as the wife and I love chili but it ain't their thing. If I'm cooking it without kids in play I'll float a couple of serannos.
October 15, 20187 yr y'all know what this cold front means right? Edited October 15, 20187 yr by Anastasis
October 15, 20187 yr 8 minutes ago, ERhine said: Gumbo? Also an acceptable response to a cold front. Your mom tongued my gumbo last night[/alternate surly response]
October 16, 20187 yr Thanks, it was. Believe me, I've made a lot of shitty chili in my life. Using rehydrated peppers probably makes the biggest difference, followed by toasting and grinding cumin seeds. I think cumin powder loses its oils and flavor over time. While I don't like screaming hot food, I'd like this to be just a bit hotter. I will probably add another chipotle pepper and then float a serrano next time. I would say this was probably just shy of Texas Chili Parlor XX. This guy fucks. About 6 years ago I learned to make chili with reconstituted chili peppers and I've never made it any other way since. I do a variation of this recipe, but have never used paprika. Might give that a try. jimmyjazz, might I suggest a teaspoon of instant espresso. Gives it a nice extra dark kick.Man, the reconstituted chilis (I like guajilo) is the way to go. And yes on toasting the cumin seeds then grinding.No pics, but I’m finishing off last year’s venison, made a big batch yesterday for tonight. Mix of chili grind and a fine dice of chunks. Mix of all the typical seasonings. Had a bite, but not so much my gringa wife didn’t eat a big bowl.I’m really getting this chili thing down. I don’t even measure stuff. Just add things till it tastes right.
October 16, 20187 yr I like guajillo too, but I mix with ancho to get a little more complexity. Plus, the color is too red when it's all guajillo.
October 16, 20187 yr I like guajillo too, but I mix with ancho to get a little more complexity. Plus, the color is too red when it's all guajillo.I’m willing to roll that way to try it. I get some smokiness because I brown my venison in bacon grease.Because you know how awesome bacon grease is? It’s all of the awesome. It makes everything better. Hell, I might start keeping a jar in the bedroom
October 16, 20187 yr I don't mind the color, it's called Texas Red after all. But I mix multiple reconstituted peppers to develop more depth of flavor. I like guajillo, ancho, New Mexican red, and chile de arbol. And I always brown the cubed beef in either bacon grease, or chorizo grease. Or like today, where I used both.
October 17, 20187 yr Popular Post I'm here for the gangbang. Toast the peppers, soak in water, then puree: Cut the roast into steaks and sear the bejesus out of them: Sauté the onions, then add garlic, cumin and oregano: Cube the beef before going back in the pot. This is before adding the puree and some water: While drinking aggressively, simmer, taste and adjust until it is to your liking: I did not make cornbread, but was feeling too fancy to just crumble saltines:
October 17, 20187 yr On 10/15/2018 at 7:04 PM, Anastasis said: 34 minutes ago, Gen. Applewhite said: I'm here for the gangbang. and people give me shit for not filling giant bowls
October 17, 20187 yr lol, that bowl would hold most of the contents of my dutch oven if I filled it up. What can I say, I got big bowls.
October 17, 20187 yr On 10/15/2018 at 10:26 PM, Brisketexan said: Man, the reconstituted chilis (I like guajilo) is the way to go. And yes on toasting the cumin seeds then grinding. No pics, but I’m finishing off last year’s venison, made a big batch yesterday for tonight. Mix of chili grind and a fine dice of chunks. Mix of all the typical seasonings. Had a bite, but not so much my gringa wife didn’t eat a big bowl. I’m really getting this chili thing down. I don’t even measure stuff. Just add things till it tastes right. Pretty much where I'm at now. Get 2.5ish lbs of good meat, one large onion and that's about all the measuring I do.
October 17, 20187 yr 3 hours ago, Anastasis said: lol, that bowl would hold most of the contents of my dutch oven if I filled it up. What can I say, I got big bowls. are they always bouncing to the left and to the right?
October 17, 20187 yr Author You fine gentlemen using reconstituted peppers... how much puree are y'all using? Measure by the cup? Go by the number of peppers to pounds of meat? Switching to homemade powder was a gamechanger for me, and from what I'm reading reconstituted peppers are another gamechanger; wanting to give it a go for my next pot. Thanks, and I'll hang up and listen.
October 17, 20187 yr You fine gentlemen using reconstituted peppers... how much puree are y'all using? Measure by the cup? Go by the number of peppers to pounds of meat? Switching to homemade powder was a gamechanger for me, and from what I'm reading reconstituted peppers are another gamechanger; wanting to give it a go for my next pot. Thanks, and I'll hang up and listen.About 6 guajillos per lb of meat, and I also cheat and use some dried chili powder.I just purée the peppers in enough of their cooking liquid to make them a good slurry. Really doesn’t matter, it cooks down as much as I want it to.
October 17, 20187 yr ^^^^^ Yup. I'll use 5-6 peppers per lb of meat. And then I blend them up with maybe a cup or two of their steeping liquid, whatever works to get it to the consistency I like. I used to strain that through a tea strainer to remove any last bits of skin, but the Vitamix liquefies it to the point that there's no pulp left. Which is fine, it all just cooks down to my final consistency and if I need to add more liquid later, I'll either use a little stock, a little beer, or just use the remaining steeping liquid.
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