I searched the threads and couldn't find anything. This winter storm is making me crave chili. I'm a Texas boy and I dabble in the kitchen. Share those recipes boys.
per 2-3 lbs meat (I like a mix of diced and very course ground, you have to ask the store to grind it as course as they can, unless you have your own). I typically use venison and add some course ground pork belly or butt, but if using beef with a good amount of fat in it you shouldn't need to. Dutch oven small food processor (coffee grinder will also work, you may have to use it in batches. Clean out by chopping up cubes of staleish white bread) 2 cups liquid (any combination of water/beer/broth, I use Shiner Black and beef/venison broth) 3/4 teaspoon baking soda 6 dried ancho chiles, 2 dried pasilla chiles and 3 dried red fresnos/chile colorados or comparable, stemmed, seeded and torn into 1" pieces 1/4 c ground tortilla chips 2 T cumin seeds 1 T coriander seeds 1 T each: paprika, dried mexican oregano 1 t fresh ground black pepper 1/2 t dried thyme 2 T beef tallow or bacon grease 1 medium onion, chopped fine 3 garlic cloves, minced 2 T canned chipotle chile in adobo, minced 4 oz tomato puree 2 t sugar 2 T cider vinegar Heat oven (smoker and a propane camp stove work just the same if you're camping) to 275 with rack in lower middle. Toss meat with 2 T water, 1 t salt and baking soda and set aside for 30 mins. Baking soda changes the ph of the meat, makes it retain moisture better and brown more evenly. Heat dutch oven on med-hi heat on the stove, add dried chiles and toast about 5 minutes, stirring frequently, lower heat and remove if they start to smoke. Remove and let cool (makes them crisp up a bit). Add cumin/coriander seeds, toast until fragrant. Add tortilla chips, toasted chiles and seeds, paprika, garlic powder, oregano, thyme & black pepper to food processor and grind until fine. Heat tallow in dutch oven. Cook onion until softened, add garlic & cook 1 minute. Add meat and cook until browned & fond (black sticky bits) begins to form on bottom of pot (12-15 mins). Add ancho mixture and chipotles in adobo, mix well and cook, stirring for a couple of minutes. Add 2 cups liquid, sugar, and tomato puree, bring to a boil, scrape bottom of pot to loosen browned bits, stir, cover & transfer to oven/smoker for 1.5 to 2 hours, stirring every 15 mins to prevent sticking. Remove from oven, let stand uncovered for 10 mins. Add vinegar and salt to taste, stir. Do not skim off any fat, most spices are fat soluble, so that little orange slick is pure flavor. Garnish with whatever you want: cheddar/jack/whatever cheese, diced onion, serranos, avocado, lime juice, cilantro. Serve with whatever you want: fritos, tortilla chips, beans, rice, cornbread, cheese enchiladas, tamales
1 package chili seasoning 1 can diced tomatoes 1 can tomato sauce 1 can kidney beans 1 pound ground turkey 1/2 diced white onion Works for me. I've been eating chili for the last 3 or 4 days. Yesterday, I made a cornbread-chili pot pie. For dinner tonight...chili.
Then enjoy your chili with beans. Chili is chili first. Then it becomes chili w/ (insert additive here).
“Lighten up, Francis.” Just a play off the throwback thread from here: https://bbs.clutchfans.net/threads/chili-beans-or-no-beans.106285/ This is what I do. Not fancy and basic, but it’s good.
this is entertaining https://www.foodnetwork.com/videos/pressure-cooker-chili-0156085 https://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe-1942714
Chili didn't originally have beans. People of limited means started putting beans in chili since it was cheaper and easier to come by. So you can have your poor mans peasant chili and I'll enjoy my high class chili. Team Texas Chili!
1 lb. Stew Beef cut into bite size pieces 1 bottle Dark Beer - something with body Seasoning mixture ratio 1 part Chili Powder 1/2 part Sugar ½ part Creole seasoning you need enough to coat the beef before browning Olive oil Beef stock 1 Onion - chopped 4 cloves minced garlic 1 ¾ lbs. canned Diced tomatoes with juice 1 lb. ground beef 3-4 Poblano peppers - roasted, peeled, seeded, diced Salt & pepper to taste Let the stew beef marinate in the beer overnight Roast the Poblano Peppers at 400 degrees until lightly charred on all sides Put the hot poblano peppers in a bowl and cover with foil or Saran Wrap and let them rest for 15 minutes Drain stew beef, pat dry and coat with seasoning mixture Brown both stew beef and ground beef and put in a large pot or roaster Deglaze pan with beef stock scraping up all the "brown bits" and pour over beef- you'll need a pan without a non-stick surface Sauté onion in olive oil until soft add garlic and cook for another minute or so - add to beef Deskin and Deseed the Poblano Peppers Add tomatoes and Poblano peppers stir Cook covered on low heat a long time stirring occasionally
Made the mistake of going to HEB Saturday but ended up getting one of those HEB signature items where its the chili sauce and you just add a lb of beef......HORRIBLE. Should have known better but I was in a rush and HEB was packed, man do people freak out
I'm going to try that next time I make some chili. I use it in beef stew but never thought about putting it in chili
