December 9, 20214 yr TBD is one of my favorite charitiesThey’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. Sent from my iPhone using Tapatalk
December 9, 20214 yr TBD is one of my favorite charitiesThey’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. Sent from my iPhone using Tapatalk
December 9, 20214 yr TBD is one of my favorite charitiesThey’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. Sent from my iPhone using Tapatalk
December 9, 20214 yr TBD is one of my favorite charitiesThey’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. Sent from my iPhone using Tapatalk
December 9, 20214 yr TBD is one of my favorite charitiesThey’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. Sent from my iPhone using Tapatalk
December 9, 20214 yr I started mixing ground WTD with either 10% beef tallow and 10% sirloin or mixing it with 20% brisket. This makes for some really good chili.
December 11, 20214 yr 1 lbs venison with 10% beef tallow and 10% sirloin; 1 lbs venison with 20% brisket. Tomato sauce, original Ro-tel, cumin, garlic, oregano, chili powder, red pepper, salt, a little beer and water and 2 serrano floaters. Drink 5 American low-brow beers for a good buzz, serve with Fritos, shredded cheese, white unjin, and a dab of sour cream. Left overs tomorrow with fried eggs. Fight me. Edited December 11, 20214 yr by deadshank
December 11, 20214 yr 3 minutes ago, South Austin said: I will if you don’t post pics. You don’t like dinner theater of the mind? Pic posted Edited December 11, 20214 yr by deadshank
December 11, 20214 yr 1 minute ago, deadshank said: You don’t like dinner theater of the mind? Pic posted Very good. I have withdrawn my written complaint to the moderators.
December 12, 20214 yr 1 hour ago, Jerry Callo said: Chili is on. I call that “terlet paper dye”. It’s gonna leave a mark.
December 13, 20214 yr 3 pounds ground venison. 1 pound venison breakfast sausage. Two pounds cubed backstrap. Recipe: Pedernales River Rat chili recipe. Sub 6 Ziegen bock and 6 lone star for the broths. Float 4 jalapeños and 3 serranos.
December 13, 20214 yr 21 minutes ago, Herbie Hancock said: 3 pounds ground venison. 1 pound venison breakfast sausage. Two pounds cubed backstrap. Recipe: Pedernales River Rat chili recipe. Sub 6 Ziegen bock and 6 lone star for the broths. Float 4 jalapeños and 3 serranos. 6# meat strong to quite strong.
December 13, 20214 yr 6# meat strong to quite strong. Kids aren’t old enough to go skiing yet so the group we usually go with is going without us (again) next Saturday. Chili dogs the first night at the cabin is a tradition, so I told them I would make extra chili and put it in a vacuum sealed bag and freeze it for them to take. Took 4.5 hours to get this batch how I like it. I won’t be playing with this much meat again. /that’swhatshesaid
December 13, 20214 yr My wife made her first chili of the season. Just meat, a ton of spices and, of course, no beans. Delicious.
December 13, 20214 yr I envy you guys who can cook a batch and not have the rest of the family bitch at you because “it’s too spicy”! “Pour some damned milk in it” only worked never, for my wife and kids. Edited December 13, 20214 yr by Judge Roybeanbag
December 13, 20214 yr Mine wasn't nearly hot enough. I finally located some dried chipotles and used those instead of chipotles in adobo. I'm going back to the chipotles in adobo sauce - adds both heat and flavor. I also forgot to add a couple chiles de arbol.
December 19, 20214 yr Tried to cook up a truly red Texas Red this afternoon. Mission accomplished. Might have gone too far. Personally, I prefer guajillo peppers to ancho and pasilla chiles, but so many Texas chili recipes lean heavily (if not exclusively) on ancho chiles. And, some purists eschew tomatoes. Well, I'm not a purist, except when I am. So, this recipe includes a 3:1 ratio of guajillo to ancho peppers by weight, along with some hot smoked Spanish paprika, and tomatoes. It was . . . well, it was red. Once I got the cayenne dialed in right, it was really good, but I do think it needs some more ancho chile to bring in that raisin-y sweetness that a bright chile like guajillo just doesn't have. Ingredient list on the next post. Oh yeah, that's not a typo -- I started with a roux, which is my go-to technique these days. I get the thickening one often needs at the end but without the flour taste, just a slight nuttiness and textural sheen. Mmmm, chili.
December 19, 20214 yr 2 lb 80/20 ground chuck 1 lb ground sirloin 16 oz crushed canned tomatoes 1 ancho chile 14 guajillo chiles 2 medium onions, diced 6 cloves garlic, minced 3.75 c water Spice mix: 2 Tbsp fresh ground cumin seeds 4 tsp Morton coarse ground kosher salt 1.5 tsp smoked paprika 1.5 tsp Mexican oregano flakes 1 tsp fresh ground black pepper 1 tsp cayenne pepper Roux: 90 g unsalted butter 90 g bread flour 2 T olive oil
December 19, 20214 yr On 12/13/2021 at 8:36 AM, Jerry Callo said: Mine wasn't nearly hot enough. I finally located some dried chipotles and used those instead of chipotles in adobo. I'm going back to the chipotles in adobo sauce - adds both heat and flavor. I also forgot to add a couple chiles de arbol. One floated jap doesn't do much. A floated serrano next to it helps.
December 22, 20214 yr Author On 12/12/2021 at 7:15 PM, Judge Roybeanbag said: I envy you guys who can cook a batch and not have the rest of the family bitch at you because “it’s too spicy”! “Pour some damned milk in it” only worked never, for my wife and kids. Fucking a this. I always have to make two pots: one for the wife and kid, who flip at any spice at all (I basically make them Wick Fowler's False Alarm), and a real pot of red for myself. Then ITA for not using "real chiles" in her pot.
December 22, 20214 yr 2 hours ago, Dutch said: Fucking a this. I always have to make two pots: one for the wife and kid, who flip at any spice at all (I basically make them Wick Fowler's False Alarm), and a real pot of red for myself. Then ITA for not using "real chiles" in her pot. Same same. Made a big pot last night and dialed it all back so everyone could “enjoy” it. As for myself in these situations, I add raw serranos for heat as a topper. Not the same but it gets the job done.
December 22, 20214 yr It's not too hard to split at the end and jack one side with cayenne pepper. In my experience, cayenne doesn't take long to permeate the whole gravy.
January 4, 20223 yr In the smoker at 250 for 8 hours. Damn good. Edited January 4, 20223 yr by Frank The Tank .
January 5, 20223 yr 13 hours ago, jimmyjazz said: Smoked chili. I love it. shit I have never had that hmmmmmmm
January 5, 20223 yr On 1/3/2022 at 11:23 PM, Frank The Tank said: In the smoker at 250 for 8 hours. Damn good. Possible stupid question amnesty - So do you put all ingredients uncooked into the pot before smoking? Or do you brown the onions and/or meat first? Edited January 5, 20223 yr by South Austin
January 6, 20223 yr 7 hours ago, South Austin said: Possible stupid question amnesty - So do you put all ingredients uncooked into the pot before smoking? Or do you brown the onions and/or meat first? I’m smoking a 3.5 pound chuck roast and taking it to 185 internal and using that as my base for chili on Friday. Should take around 4 hours at 300 degrees. Adding in a pound of smoked ground breakfast sausage COOKED. All meats are cooked prior to combining for me. Honestly, if I was doing a chuck roast, I’d take it to 195 or so. I’d cook it differently if I was doing just a chuck roast to eat alone (would put it in a pan with onions, potatoes, carrots and beef broth). Taking it to 185, it won’t be done for chili but it cooks it mostly through in order for me to cube it up and it will fall apart tender when I cook it for four hours: I’ll char the onion, poblano and red bell pepper on the grill prior to cutting and putting in pot as well. 3.5 pound chuck roast will yield 2.5 lbs of beef 1 lb of breakfast sausage Depending on yield of chuck roast, I may add a pound of ground beef 1 large onion, 1 poblano, 1 red bell pepper, 1 or 2 chipotle pepper in ancho (depending on how hot I want it), 2 tablespoons minced garlic, 2 cans of HEB fire roasted garlic tomatoes All purpose seasoning (salt, pepper, garlic), chili powder, worstishire (sp?) sauce, cholula sauce, and a quart and a half of beef broth. Maybe a couple tablespoons of tomato paste. the most important ingredient: no fucking beans. Let it simmer until it thickens up (usually around 4 or 5 hours). Edited January 6, 20223 yr by pearlandhorn
January 6, 20223 yr 11 hours ago, South Austin said: Possible stupid question amnesty - So do you put all ingredients uncooked into the pot before smoking? Or do you brown the onions and/or meat first? Seared the larger chunks of meat and browned the ground beef in a cast iron separately and browned the onions and garlic as well. It all goes into the big cast iron pot fully cooked with the tomatoes and spices to then smoke and meld all day.
January 8, 20223 yr Basic ground beef and pork chili. Used rehydrated Guajillo and ancho + a can of chipotle en adobo for the slurry. Added some homemade beef stock then floated japs and serranos to bring it all home. Sent from my iPhone using Tapatalk
January 8, 20223 yr I made a meatless batch for tamale gravy. After sautéing the onions and garlic, with about 1/2 of the spices, everything went into the Vitamix, before simmering for a few hours.
January 9, 20223 yr I made a meatless batch for tamale gravy. After sautéing the onions and garlic, with about 1/2 of the spices, everything went into the Vitamix, before simmering for a few hours. Got a recipe?Sent from my iPhone using Tapatalk
January 10, 20223 yr We haven't been above freezing for a few days so I decided to make chili today. Toasted and rehydrate several different peppers. Sautéed my beef in batches and then onion in bacon fat, and then added garlic and tomato paste. Mixed it all up with spices, beef broth and a can of Rotel and let it simmer for 5 hours. Came out damn good. Took pictures, but it was real dark chili, so wasn't worth posting them.
January 10, 20223 yr There is a disturbing trend this weekend of picture-less posts in this forum. But, I can picture it in my mind and it sounds good (even if a can of Rotel was used - and I can’t talk because I’m currently simmering a batch of kid-friendly turkey chili with beans eg, chili stew). And I, too, am curious about the non-meat gravy recipe. Looks smashing. Sent from my iPhone using Tapatalk
January 10, 20223 yr 13 minutes ago, ohchaucer said: There is a disturbing trend this weekend of picture-less posts in this forum. But, I can picture it in my mind and it sounds good (even if a can of Rotel was used - and I can’t talk because I’m currently simmering a batch of kid-friendly turkey chili with beans eg, chili stew). And I, too, am curious about the non-meat gravy recipe. Looks smashing. Sent from my iPhone using Tapatalk I've never used Rotel before, so this was something new for me. It was a small can. I didn't want to add a lot of canned tomatoes but did want to add green chilies, so I just dumped in the can. I don't think it really added, or took away anything, from the overall chili. Here is a picture from the last time I made some since you asked. Today's batch was darker, thicker, and much better.
January 10, 20223 yr Maybe it’s just me, but I find that tomatoes ruin chili. Even more than beans if that is possible. I made a batch the other day but made 4x the chili paste. Put the excess paste in a pan in the freezer and then cut it into 4 cubes and vacu sealed them. Each cube is enough chili paste for ~3 pounds of meat. I used 3-1 guajillo to ancho ratio. I still had about an hour to cook it down at this point:
January 10, 20223 yr 14 minutes ago, HookEm said: Maybe it’s just me, but I find that tomatoes ruin chili. Even more than beans if that is possible. I made a batch the other day but made 4x the chili paste. Put the excess paste in a pan in the freezer and then cut it into 4 cubes and vacu sealed them. Each cube is enough chili paste for ~3 pounds of meat. I used 3-1 guajillo to ancho ratio. I still had about an hour to cook it down at this point: I used equal amounts of guajillo to ancho, which is why mine was darker. I also used a couple of dried arbol for a little kick
January 10, 20223 yr On 1/8/2022 at 4:23 PM, jimmyjazz said: Heavy on the ancho? 7 or 8 Edited January 10, 20223 yr by Tonesky
January 10, 20223 yr 12 minutes ago, Mo Horn said: I used equal amounts of guajillo to ancho, which is why mine was darker. I also used a couple of dried arbol for a little kick Equal in number or weight? Regarding the earlier discussion, I'm OK with tomatoes in chili. I think in small amounts they add complexity. Certainly they're not as off limits for a "Texas Red" as beans. (Ironically, the San Antonio Chili Queens encouraged customers to purchase a side bowl of beans, which were commonly mixed with the chili.)
January 10, 20223 yr On 1/8/2022 at 2:42 PM, Tonesky said: I made a meatless batch for tamale gravy. After sautéing the onions and garlic, with about 1/2 of the spices, everything went into the Vitamix, before simmering for a few hours. 13 hours ago, Texzilla58 said: Got a recipe? See Jimmyjazz, Page 1, Post #16.
January 10, 20223 yr 7 minutes ago, jimmyjazz said: (Ironically, the San Antonio Chili Queens encouraged customers to purchase a side bowl of beans, which were commonly mixed with the chili.) Yeah but what the fuck do they know about anything?
January 10, 20223 yr I’ve recently added a little tomato paste but not actual tomatoes but I can see it being great. In the course of a good chili cook you could add tons of tomatoes, or rotel, or, onions, or just about anything and cook it down to nearly nothing anyway.
January 10, 20223 yr 9 hours ago, jimmyjazz said: Equal in number or weight? Regarding the earlier discussion, I'm OK with tomatoes in chili. I think in small amounts they add complexity. Certainly they're not as off limits for a "Texas Red" as beans. (Ironically, the San Antonio Chili Queens encouraged customers to purchase a side bowl of beans, which were commonly mixed with the chili.) I used 3 of each, and 2 arbol.
January 10, 20223 yr 1 hour ago, Mo Horn said: I used 3 of each, and 2 arbol. That explains the deep brown color -- anchos weigh about 5X what guajillos weigh. (I once weighed 3 anchos and they averaged 13 grams, and 5 guajillos averaged 2.5 grams, all stemmed & seeded.)
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