November 11, 20241 yr On 10/11/2024 at 6:08 PM, Texzilla58 said: Usually a heaping tbsp per pound. I like a heavy cumin edged. Same. And whether for at home or for competition I'm adding half my cumin closer to the end of the cook than the beginning.
November 17, 20241 yr I have an impossible task, but I'll give it a shot and ask the experts here anyway. I need to make a pot of chili for family. Most of us are fine with a solid typical Texas chili. Except we have a few family members that really, really want beans in theirs. In addition, they can't handle much heat because they are older. Finally, just to top it off, any meat that is gristly would also be a problem, so I want to make sure I use the right meat(s) in it. Any thoughts on a recipe, where maybe some beans or additional heat could be added at the end to some of the bowls? I'm at a loss.
November 18, 20241 yr So I'll fix one pot of Jimmy Jazz recipe from the beginning of this thread, and the second pot from another chili with beans recipe I already have. For that one, it calls for a few tablespoons of chili powder. COuld I just substitute the rehydrated chilis discussed in this thread? At least I could give them something interesting. Any thoughts on best meat cuts?
November 18, 20241 yr For the old farts, just do a pot of Wick Fowler's with 2 lbs standard ground beef, and throw some cooked beans in at the end. Sounds like that's what they're looking for anyway.
November 18, 20241 yr 1 hour ago, Dbeasy said: So I'll fix one pot of Jimmy Jazz recipe from the beginning of this thread, If it's the recipe that starts with these ingredients, I would recommend tilting to more guajillo and less ancho. Maybe 6/12 instead of 8/8 or something like that. Too much ancho just gets things kinda sweet and raisin-y. (Again, my opinion only, but you did reference a recipe I posted.) 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
November 19, 20241 yr So, here is what I've decided to do. I took the Jimmy Jazz recipe and "merged" it with an InstaPot chili recipe we've used in the past (with beans) that was decent. I'm adding some beans, but not a ton. I'm violating every rule of chili-making. I feel dirty. If folks want me to post the recipe and results next week, I will. Conversely, if you want me to not say another word again about this basterdized chili, I totally understand.
November 19, 20241 yr 2 hours ago, Dbeasy said: So, here is what I've decided to do. I took the Jimmy Jazz recipe and "merged" it with an InstaPot chili recipe we've used in the past (with beans) that was decent. I'm adding some beans, but not a ton. I'm violating every rule of chili-making. I feel dirty. If folks want me to post the recipe and results next week, I will. Conversely, if you want me to not say another word again about this basterdized chili, I totally understand. Beef stew, or whatever you would call chili with beans, tastes great. Or at least it's certainly not the beans that make it bad. Just throw some cayenne in your bowl if you need more heat.
November 19, 20241 yr 2 hours ago, Gene Parmesan said: Beef stew, or whatever you would call chili with beans, tastes great. I call chili with beans in it Chili With Beans. Chili is a type of stew. Chili with beans in it, also a type of stew. As for the task at hand, my step-grandmother would make both a pot of chili AND a pot of beans at family get togethers sometimes. Provide a slotted spoon and they can throw their beans in the chili if they want. As for the heat issue, maybe mash up or blend up some chilies, fresh or cooked, and have a good sized bowl of it on the side for people to thrown a spoonful in their chili/chili with the beans if they want to spice it up a bit. Maybe roast some serranos and get those chopped up/blended up on the side. One of my favs is a bunch of chile pequins mashed up in the molcajete with just a bit of liquid to spread it out and help lube things up for better mashing (maybe just a bit of water, or a bit of tomato juice). You throw that in a stew or soup (chili in this case) and man, it'd be good for a quick heat. Obviously a lot of work, both making it and just finding that many pequins. OR maybe just a bottle of Louisiana hot sauce or other type of pepper sauce to pass around/on the counter.
November 20, 20241 yr HEB has chuck roast on sale, so I picked up a 2.5 lb’er and cubed it up this morning as I’ve been adding around cubed meat into my ground at a 2:1 ratio in my last few batches. Went to put the cubed chuck in the fridge and saw an open bottle of spicy Zing Zang Bloody Mary mix and said what the bell. Chuck has been marinating in that since about 8 this morning, about to start cooking at 3.
November 21, 20241 yr On 11/19/2024 at 7:18 AM, Dbeasy said: So, here is what I've decided to do. I took the Jimmy Jazz recipe and "merged" it with an InstaPot chili recipe we've used in the past (with beans) that was decent. I'm adding some beans, but not a ton. I'm violating every rule of chili-making. I feel dirty. If folks want me to post the recipe and results next week, I will. Conversely, if you want me to not say another word again about this basterdized chili, I totally understand. Post it
November 22, 20241 yr I started doing this years ago when we lived in California. Was asked to make “real Texas Chili” by the host who was Canadian for a Super Bowl party. Asked to define it, he said “ you know, chili, beans, sorta spicy…the real thing!” i told him I’d need some room. Anyway I didn’t compromise the real lines. I was the only Texan, the rest were Bay Area locals, New Yorkers, midwesterners. Having eaten out with them often they had zero clue and little heat tolerance. Made a simple pot of ground beef chili with gebhardts and crushed tomatoes. A pot of beans. And lots of add ins. It’s evolved and expanded. I have a DiL from west Oklahoma so it’s bean tolerant. my last big one: big pot of Red (ground 80/20, tomatoes, chili powder, cumin, onions, garlic; they love it and I figured out doing a chile paste and chuck roast is lost and waste of time and money) pot of green chili (ground pork, pork shoulder, onions, jalapeños, poblanos, anaheims, tomatillos) pot of pinto beans made with bacon grease, bacon, ham hock, chile, beer) Mexican rice, Fritos, tortilla chips, saltines, chopped fresh jalapeños, chopped onions, biscuits or flour tortillas (great with the green), sour cream, shredded cheese. A bunch of other shit. if you’re have the notion ill grill up hot dogs or links. I like wrapping one up with chili cheese and onions in a flour tortilla. Always a hit and something few have had. My dad made them when I was a kid.
November 24, 20241 yr So I had to delay the chili because we missed our cold weather window. Trying again next Friday. I noticed almost everyone in this thread floats whole serranos or jalapenos. We've always cut up serranos, with seeds, and dumped them in. What is the effect of floating vs dumping them in diced up?
November 24, 20241 yr 1 hour ago, Dbeasy said: So I had to delay the chili because we missed our cold weather window. Trying again next Friday. I noticed almost everyone in this thread floats whole serranos or jalapenos. We've always cut up serranos, with seeds, and dumped them in. What is the effect of floating vs dumping them in diced up? i float them. blend after and add back in to desired heat level
November 24, 20241 yr You can't "mark" your chili in competition, so most float the japs or serranos to add the heat without the actual pepper. I have no idea if the people that do it on this thread do competition chili and it's just habit. But I don't know why you wouldn't dice them up and add to the pot.
November 24, 20241 yr 1 hour ago, Dbeasy said: So I had to delay the chili because we missed our cold weather window. Trying again next Friday. I noticed almost everyone in this thread floats whole serranos or jalapenos. We've always cut up serranos, with seeds, and dumped them in. What is the effect of floating vs dumping them in diced up? When I float fresh chiles I squish them with tongs before removing. It gets most of the heat and flavor into the pot without changing the texture.
November 24, 20241 yr 10 minutes ago, Anastasis said: @jimmyjazz would you mind reissuing your current recipe? Hmmm. It kinda varies. Let me see what the last I notated was. Please be aware I don't know shit about shit. Never done a competition, strictly home cooking.
November 24, 20241 yr 16 minutes ago, Anastasis said: @jimmyjazz would you mind reissuing your current recipe? OK, these are my last notes. I remember liking this one quite a bit. Nothing on the actual cook, just the ingredients. I get lazy. I remember I diced the chuck roast into ~ 3/4" cubes and that was a nice contrast to the ground chuck "gravy". Apologies for using frozen onions. Spoiler 2.2 lb chuck roast 1 lb ground chuck 6 ancho chiles 10 guajillo chiles 7.5 oz chipotles en adobo 8 oz tomato sauce 4 c chicken broth 2 t smoked Maldon sea salt 12 oz frozen chopped onion 8 oz mild diced canned green chiles 3 cloves garlic 2 T fresh ground cumin 1 T Mexican oregano 1.5 tsp Morton’s salt, divided Edited November 24, 20241 yr by jimmyjazz
November 24, 20241 yr 1 hour ago, jimmyjazz said: When I float fresh chiles I squish them with tongs before removing. It gets most of the heat and flavor into the pot without changing the texture. I dice them up fine and by the end of the long cook they just melt away, don't change the texture at all. And heaven forbid I get a little more veggie flesh in my diet. I've always thought floating them was kind of silly but I don't know anything about competition cooking.
November 30, 20241 yr Popular Post Fritos were on sale and the weather is colder this week so here's some Texas chili....
November 30, 20241 yr Diced onions on Frito pie? Wait…this is a revelation to you?Frito pie is served with Fritos, cheese, to be topped by diced onions and sliced jalapeños as you wish. With Louisiana hot sauce available for a splash of something extra.Oh, and if you then eat the resulting goodness using a saltine as a spoon, that’s just piling on.
November 30, 20241 yr 3 minutes ago, Brisketexan said: Wait…this is a revelation to you? Frito pie is served with Fritos, cheese, to be topped by diced onions and sliced jalapeños as you wish. With Louisiana hot sauce available for a splash of something extra. Oh, and if you then eat the resulting goodness using a saltine as a spoon, that’s just piling on. Cholula
November 30, 20241 yr CholulaI’ll allow it, but for the Mexican sauces I prefer Valentina’s.I just prefer the more vinegary kick of a Louisiana hot sauce. My coonass half is showing.
November 30, 20241 yr 14 minutes ago, Brisketexan said: Wait…this is a revelation to you? Frito pie is served with Fritos, cheese, to be topped by diced onions and sliced jalapeños as you wish. With Louisiana hot sauce available for a splash of something extra. Oh, and if you then eat the resulting goodness using a saltine as a spoon, that’s just piling on.
November 30, 20241 yr Obviously not from Houston. The minced onions that James Coney Island served are the gold standard for Frito Pie.
November 30, 20241 yr 6 hours ago, ztejas said: This page is weak. May need to get a pot going. Got something fired up over here.
November 30, 20241 yr That is going to have some heat. I'm doing chili for the game with rehydrated peppers, but it won't be that hot. Pics to come.
November 30, 20241 yr Nothing too fancy, I used the Terlingua chili seasoning from HEB with 1 lb of chili grind and 1 lb Whataburger breakfast sausage, added half an onion, a tablespoon of cayenne, a Shhiner Bock, and went half beef broth half chicken broth. Added another spoonful of of just plain chili powder to thicken it up a little.
November 30, 20241 yr Dbeasy's Basterdized Surly Chili Finished Product It was decent. Ate it again today on chili dogs. Ran out of grated cheese. Tearing up cheddar pieces had to suffice. Shots of various prep steps The Recipe Spoilered Spoiler Dbeasy’s Basterdized Surly Chili Recipe Ingredients Meat 2 lb ground beef, or 1 lb ground beef and 1 lb of diced beef chuck Spice Blend 1.5 tablespoons of cumin seeds, ground 2 teaspoons of Mexican oregano 1.5 teaspoon paprika 1 tablespoon of kosher salt Peppers/Liquid 8 dried guajillo peppers, blended 3 dried ancho peppers, blended 3 dried chipotle peppers, blended 3-6 serrano peppers, seeded or not, diced 2 cups of beef stock, or 1 cup chicken stock and 1 cup beef stock 1 cup of dark beer or Lone Star Diced/Minced Items 8 cloves of garlic, minced 2 large, sweet onions, diced Other Add-Ins During Cooking 2 tablespoons of tomato paste 2 13.5-ounce can of Rotel 1 tablespoon of kosher salt 3 15-ounce cans of pinto beans or dark red kidney beans, drained and rinsed (optional) ~5 tablespoons of olive oil Other Add-Ins at the End of Cooking 3 tablespoons of Masa Harina 1 cup cilantro leaves fresh lime sour cream cubed avocado grated cheddar cheese Fritos, optional tbd cayenne pepper Preparation 1. Stem and seed ancho, guajillo, and chipotle peppers. Char on the stove for 30 seconds and then soak in 3 cups of hot water for 20 minutes. Drain peppers and discard hot water. 2. Toast cumin seeds until fragrant; grind to medium powder 3. Combine cumin with oregano, paprika and salt – this is the spice blend 4. Heat 1 cup of beer and 2 cups of beef stock until warm and add to blender with drained peppers and half of the spice blend. 5. Blend in a Vitamix the pepper liquid spice combination with 2 teaspoons of olive oil until smooth. Strain out any pepper bits. 6. Mince or finely grate garlic and set aside 7. Dice serrano peppers and set aside 8. Dice onions medium fine 9. Dice beef chuck (if using) to ½” cubes Cooking 10. Heat 4 tablespoons of olive oil in a large pot and sauté on high; if it starts to burn add ½ cup water, beer or stock. 11. Add beef and remaining half of the spice blend, spreading it over the bottom, and let it brown without stirring for 7 minutes. Give it a stir and sauté for 1 more minute, then use a slotted spoon to transfer it to a plate. Add another teaspoon of salt to the beef. 12. Stir in the onions, add a little olive oil if necessary, 3 serrano peppers, and 1 teaspoon of salt; cook until softened then add garlic, cook for a total of about 5 minutes. 13. Stir in the pepper liquid spice combination with tomato paste and cook 1 minute. Stir in the beef and any juices, the Rotel tomatoes, beans, and ½ teaspoon of salt. 14. Cook for 30 minutes. 15. Add masa harina. 16. Add cheese, avocado, cilantro, remaining 3 serrano peppers, sour cream, Fritos as desired.
November 30, 20241 yr 3 hours ago, Jerry Callo said: That is going to have some heat. Yeah I am getting some pushback
November 30, 20241 yr 11 minutes ago, Anastasis said: Yeah I am getting some pushback In your bowels?
November 30, 20241 yr 5 hours ago, Anastasis said: Got something fired up over here. Chipotle/Guajillo/Arbol? That's a lot of arbol. That mfer gonna be nice and hot - going in and coming out.
November 30, 20241 yr 3 hours ago, Bill Brasky said: Nothing too fancy, I used the Terlingua chili seasoning from HEB with 1 lb of chili grind and 1 lb Whataburger breakfast sausage, added half an onion, a tablespoon of cayenne, a Shhiner Bock, and went half beef broth half chicken broth. Added another spoonful of of just plain chili powder to thicken it up a little. That looks simple but pretty damn good.
December 1, 20241 yr 35 minutes ago, Jerry Callo said: Added about a pound of ground, smoked brisket. Cheat code. Hook em gentlemen.
December 7, 20241 yr football and chili tomorrow sounded like a great idea …. heb guy was putting out fresh chili grind as i was walking by. took it as a sign from God / Jesus …..
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