Author Topic: Post your chili recipes  (Read 10772 times)

Offline corkybstewart

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Re: Post your chili recipes
« Reply #45 on: January 05, 2010, 05:09:39 AM »
No offense to anybody but good, well made chile shouldn't need a thickening agent.  Rehydrate dried chiles, scrape the pulp and the chile will be plenty thick without having to make gravy.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline bografan

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Re: Post your chili recipes
« Reply #46 on: January 05, 2010, 12:48:38 PM »
No offense to anybody but good, well made chile shouldn't need a thickening agent.  Rehydrate dried chiles, scrape the pulp and the chile will be plenty thick without having to make gravy.

Hehe.. No offense taken. Although isn't that like saying that you shouldn't need FMJ Hollowpoints in your gun or you shouldn't need Michelin tires for a smooth ride? It's all personal preference at this point. Whatever works for you, kinda thing.

I know someone who makes a non `gravy' chili yet before each bowl he'll crush a fistful of saltines over it and mix it in. IMHO, that seems like the same thing.

Offline beerocd

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Re: Post your chili recipes
« Reply #47 on: January 05, 2010, 03:14:35 PM »
Mmmmm, sounds great! I wish I had a Mexican grocery store around.

Yeah, there's nothing ethnic down there by you.  I had a 618 # for 7 years.
You are in the land of Pork Steaks and Bud Light.
The moral majority, is neither.

Offline capozzoli

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Re: Post your chili recipes
« Reply #48 on: January 05, 2010, 09:48:24 PM »
I dont use masa harina as a thickening agent, although it does serve as one.

 I use it as a flavoring agent. It leaves behind a great Mexican type flavor and consistency.



« Last Edit: January 05, 2010, 11:58:13 PM by capozzoli »
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Offline bluesman

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Re: Post your chili recipes
« Reply #49 on: January 06, 2010, 02:50:19 AM »
Here's the winning recipe and the link for the 2009 ICS Cookoff.


Winning Recipe


MAUREEN’S ALMOST FAMOUS RED CHILI
 
Ingredients:
3 lbs of tri-tip cubed
1  8 oz. can tomato sauce
1 15 oz can of chicken broth
1/8 tsp. red pepper powder
1 tsp. chicken base
2 Tbsp. Gebhardt’s chili powder
2 Tbsp. Ray’s brand chili powder
1 15 oz. can beef broth
1 Tbsp. Ray’s brand onion powder
1 whole jalapeño seeded and halved

½ tsp. white pepper
1 packet Sazon goya seasoning
½ tsp. salt
3 Tbsp. Gebhart’s chili powder
1 Tbsp. Ray’s brand garlic powder
2 Tbsp. Ray’s brand cumin

¼ tsp. brown sugar
1 Tbsp. New Mexico light chili powder
1 tsp. Ray’s brand cumin
2 Tbsp. New Mexico light chili powder

1 Tbsp. Gebhardt’s chili powder
Thicken with arrow root
salt or brown sugar to taste
tomato sauce if needed
 

 
 
 
Instructions:
 
Brown cut up tri-tip in pot until gray in color.  Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.
Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin. Continue to simmer pot for another 30 minutes.
20 minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.
 

http://www.chilicookoff.com/Winner/WC_2009.asp
Ron Price

Offline euge

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Re: Post your chili recipes
« Reply #50 on: November 04, 2010, 08:33:17 AM »
Ooooh. Getting "chilly" out there.

Here's most of mine and I will proudly tell you that I make the best chili out there.

1# ground beef or turkey 80/20
1# ground pork
1/4 finely minced onion
1 14.5 oz can of stewed or diced tomatoes
3.5 oz of tomato paste
1 Tbs of minced garlic
1/4 cup chili powder (or more to taste)
2 Tbs of comino (cumin) fresher the better
1 tsp of oregano crushed
1 bay leaf
1 Tbs of salt or to taste
1/2 Tbs fresh ground pepper or taste
2 dried serrano peppers dried and crushed
1/2 dried ancho chili dried and crushed
1 piece of baker's chocolate

Now that I have revealed the bulk my secret to you I hope you will use it responsibly. (cough) Oh I didn't tell you how to put it all together? Aaaah well that's another part of the secret... ::)  ;) Brown meat add spices simmer for one hour. Add water if it needs it.
 
Beans are fine in chili as long as they aren't cooked in the chili. That will change the flavor and it becomes something else. Masa is OK too. I don't use it and no-one notices.

Texture:

Color:




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Offline bluesman

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Re: Post your chili recipes
« Reply #51 on: November 04, 2010, 01:34:53 PM »
Looks great Euge!

I need to put a batch together sometime soon.  I'm eager now that I've just seen your recipe.
I'll try to post the recipe and some pics when I do.
Ron Price

Offline Robert

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Re: Post your chili recipes
« Reply #52 on: November 04, 2010, 01:55:15 PM »
Good looking chili Euge. I love ancho chiles in my chili. I tend to add some ancho powder to the mix, then a mixture of several dried chiles to the pot whole, that way they add their flavor, but can be pulled out of the bowl individually for those that don't want the extra burn. I've been experimenting with Guajilla, pasilla, NM, cascabel and anchos. Love the different layers they add. I also keep a well supplied stock of roasted hatches in the freezer that usually find their way into the pot.

No recipe from me though. I tend to just wing it when it comes to chili. I almost always use ground beef/turkey instead of cubed or 'chili' cut grinds. Always use my cast iron dutch oven for the cooking too. I like a more 'sloppy joe' texture to it. And reheated the chili the next day......heaven!
"In three things is a man revealed: in his wine goblet, in his purse, and in his wrath."

Offline euge

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Re: Post your chili recipes
« Reply #53 on: November 04, 2010, 05:03:21 PM »
Always better the next day! ;D
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline hamiltont

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Re: Post your chili recipes
« Reply #54 on: November 04, 2010, 05:28:35 PM »
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips.  :o
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline Robert

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Re: Post your chili recipes
« Reply #55 on: November 04, 2010, 05:55:42 PM »
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips Fritos Corn Chips. :o

There, fixed...
"In three things is a man revealed: in his wine goblet, in his purse, and in his wrath."

Offline hamiltont

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Re: Post your chili recipes
« Reply #56 on: November 04, 2010, 06:41:07 PM »
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips Fritos Corn Chips. :o

There, fixed...
   :D :D :D :D Ya those too....  ;)
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline corkybstewart

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Re: Post your chili recipes
« Reply #57 on: November 04, 2010, 07:46:06 PM »
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips.  :o

Throw in some cheddar and jack cubes and grab a toasted tortilla.  Much better
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline hamiltont

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Re: Post your chili recipes
« Reply #58 on: November 04, 2010, 07:51:09 PM »
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips.  :o

Throw in some cheddar and jack cubes and grab a toasted tortilla.  Much better
Ahh yes..  This might turn a nose or two but that chili/cheese combo is DYNAMITE in an omelet...
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline chumley

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Re: Post your chili recipes
« Reply #59 on: November 04, 2010, 09:49:21 PM »
Similar to majorvices' smoked roast chili recipe....try dicing up a mesquite-smoked beef brisket and throwing it into your chili sometime.  A brisket smoked for 8 hours puts chili over the top.

Not much for me to add, except my chile choices....I like to toast, rehydrate, and puree a blend of anchos, guajillos, and New Mexican reds.  Plus, a couple of chopped up chipotles.