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#601
On 2/12/2021 at 11:31 PM, NorthLoop said:

I feel like when I was a young lad on shaggy making my first batch of chili, that you were one of the ones giving me advice. 


since @NorthLoop gave me this pep talk I’ve made two pots of chili. First wasn’t thick enough and needed more heat, but very good. Second was good but for some reason I added a can of tomato paste and it wasn’t needed. Still needed heat but thickness and texture was great. 
 

I have high hopes for my next pot 

  • 1 month later...
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  • Not bad for my first time. 2nd place out of 69 entries at the Texana Chili Spill. 

  • jimmyjazz
    jimmyjazz

    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 wa

  • 3.5 lbs chili grind, 3 or 4 lbs cubed smoked brisket, a bunch of peppers made into paste, powders bloomed in beef fat, bunch of onions + ones floating around the fridge, some serranos and jalapenos fl

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#604

A Brit taking Cincinnati chili home and turning it into a bread bowl sandwich?  What could possibly go wrong???

 

 

#606
On 4/21/2021 at 9:26 AM, utee94 said:

A Brit taking Cincinnati chili home and turning it into a bread bowl sandwich?  What could possibly go wrong???

I suppose you might spill some on your shirt. 

  • 5 weeks later...
#607

Yesterday I got to thinking about alternatives to masa harina in thickening up a chili.  I feel like I can always taste it.  I've used flour, but it can clump.  Cornstarch slurries seem the most effective without changing the flavor for the negative.

Then it hit me -- "first, you make a roux".  Why not start a pot of red with a classic roux?  So, I did.  I used Alton Brown's method of combining flour and fat in equal parts by weight (in this case, 90 grams each), whisking in the Dutch oven that will be used for the chili, and baking 60-90 minutes in a 350 F oven.  I stirred it about every 20 minutes, and stopped at "medium", because the more one cooks a roux, the more flavor it develops (good) but the less effective it is at thickening (bad).

I gotta tell you, it worked amazingly well.  The roux gave the chili a nice sheen, and the gravy was as smooth as I've ever made.  (This was even using one of the chili "kits" that I've been working on.)  Chili from dried chile powders can be gritty if one doesn't go to great lengths, like blooming the chile powders in oil, etc.  I feel like I went a little heavy on the roux, so I'll probably dial it back to 50 grams each flour and oil.  Oh yeah, I used a small top round roast for the meat, diced to about a half inch.

Here are photos of the finished roux, the meat browning in the roux along with half the chili kit, and finally the finished product:

May-23-2021-chili-roux.jpg

May-23-2021-chili-browning.jpg

May-23-2021-chili.jpg

Edited by jimmyjazz

  • 3 months later...
#609
19 minutes ago, Smax said:

 

 

The end.. lol

Does he have a newsletter?

#610

Still a little too hot out for it, but trying to empty the freezer before the bow opener for whitetail.
95be948204447b60d9b68aaeb8e97911.jpg

Came out absolutely perfect this time, think I’ve perfected how I like to do chili. Fuck them beans.


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#611
5 minutes ago, Noogman said:


Came out absolutely perfect this time, think I’ve perfected how I like to do chili. Fuck them beans.
 

Until next time when you do exactly the same thing and it comes out way different. Such is chili.

#613

I love chili. I love making chili. I’ve even made a few batches of chili recently that I wanted to make love to. But I absolutely do not understand how y’all can cook and eat the stuff when it’s 100 degrees out. It’s gotta be low 60’s before the thought even crosses my mind.

#614
36 minutes ago, Anastasis said:

I feel like @jimmyjazz should have already brought his mix kits to market by now.  Make a dart bowl enchilada chili mix and just print money. 

I'd love to have the time.  I have two kits I feel are finished -- an attempt to reproduce the legendary San Antonio Chili Queens recipe (to whatever degree one can be "faithful"), and a more modern Texas red that includes tomatoes.  I prefer the latter.

What I want to do is shoot both out against commercial kits and see if there's any point moving forward, but . . . life, job, family.

  • 2 weeks later...
#615

I just started my first batch of homemade chili. Using the @jimmyjazz recipe on the first page. pretty much doing the recipe printed but a few different peppers numbers. Haven’t read past the first 4 or so pages of this thread but look forward to reading it.  And trying this Chili.  The house smells amazing. Low 50°s tonight so perfect time for some bad ass chili. (Hopefully) 

 

C3807237-6C5A-401F-B95F-975C183463BC.jpeg

#616
On 9/5/2021 at 7:38 PM, NorthLoop said:

Until next time when you do exactly the same thing and it comes out way different. Such is chili.

Not in my kitchen, bubba….

#618

Damn that was delicious.  Again. I used jimmyjazz recipe from the first page. I didn’t get enough guajillo peppers so used 7-8 chipotle peppers in place of the 4 called for. 
I think my ratio of chipotles overpowered or the dish a little as well 

Definitely needs more heat.  The cumin I thought was just a tad bit much. I’ll knock 1/2T off next time. 
 

how can I up the heat with out adding store bought hot sauce garbage? Will floating a couple peppers in it help with heat that much? 
 

#620
1 hour ago, deadshank said:

Every now and again I’ve got to have my Frito pie at JCI.  

FE582A6D-1053-4B1F-AC89-887D73EEBCFC.jpeg

My kids request it and I don't complain.  It does not slam, but it is cheap and more than acceptable.

#621
33 minutes ago, Tonesky said:

My kids request it and I don't complain.  It does not slam, but it is cheap and more than acceptable.

Your kids are smart 

  • 1 month later...
#622

How the hell is this on page 3 the last weekend in October (when it finally won't be in the 80's, at least in Dallas). Bumping for anyone else searching for ideas this Halloween weekend.

#623
7 hours ago, Skipper said:

How the hell is this on page 3 the last weekend in October (when it finally won't be in the 80's, at least in Dallas). Bumping for anyone else searching for ideas this Halloween weekend.

Asshole. Now I have to go back and read the entire thread.....again......

#624
4 minutes ago, Jameslaw121 said:

Asshole. Now I have to go back and read the entire thread.....again......

This will be about the fifth time for me….and I still haven’t made any chili from recipes on here. 

#625

Do you put the beans in first and then the cinnamon? Or do you wait to add those when serving on top of the spaghetti noodles?

#626
1 hour ago, hookemATL said:

Do you put the beans in first and then the cinnamon? Or do you wait to add those when serving on top of the spaghetti noodles?

Ragu sauce first. 

#627
3 hours ago, hookemATL said:

Do you put the beans in first and then the cinnamon? Or do you wait to add those when serving on top of the spaghetti noodles?

chocolate (hershey's), then cinnamon, then beans.  garnish with curly parsley.

#631
On 9/19/2021 at 11:38 AM, Eugene11 said:

Damn that was delicious.  Again. I used jimmyjazz recipe from the first page. I didn’t get enough guajillo peppers so used 7-8 chipotle peppers in place of the 4 called for. 
I think my ratio of chipotles overpowered or the dish a little as well 

Definitely needs more heat.  The cumin I thought was just a tad bit much. I’ll knock 1/2T off next time. 
 

how can I up the heat with out adding store bought hot sauce garbage? Will floating a couple peppers in it help with heat that much? 
 

IMO any new peppers need to be added fresh, not steeped in the liquid. Dice a few raw serranos or a habanero or two in there and it will be noticeable. Also, In my experience chili never hurts from more chipotle peppers 

Edited by Etexhorn13

  • Author
#632
13 hours ago, Etexhorn13 said:

Also, In my experience chili never hurts from more chipotle peppers 

QFT. 

#637

Enjoying a relatively slow Friday working from home after a busy week, so thought I’d make some chili with venison (store bought, not shot). Will post the finished product later this evening.

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#640
9 minutes ago, Anastasis said:

what kind of heathen makes a frito pie without cheese and white onions topping. 

I don’t know, but fuck that guy. 

I made chili. And put it over HEB corn chips.

  • 3 weeks later...
#646

Hashed roughly the @jimmyjazz recipe from page 1.  It still slams and goes hard.

4# venison, boy's first deer. Maybe 30+ chiles rehydrated.

Frito pie'd, so the pic doesn't really do much. 

C24-E6-F3-E-786-D-48-AA-9-B35-8831-F6-AB

 

 

#650
TBD is one of my favorite charities

They’re awesome.
I’m doing the Menchaca VFW Saturday, we always need judges. Come on out.
Free chili and free beer.
I’ll have my portable disc golf basket set up, the kids like to throw at it.
And there’s this bad boy.
0729cd1a85250055f44cc47be4b60de5.jpg


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