Chili w/o beans

[Snow Dog 128]

 

Soon..

March is intense chili.

Repo Man is always intense.

 

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[Snow Dog 128]

 
Soon..
March is intense chili.
Repo Man is always intense.
 
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[Snow Dog 128]

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[Snow Dog 128]

The Maxdale Chili Park is awesome. It’s run by the RSMA.

Retired Sergeant Major Association.

Army dudes making chili off base.

 

Prepareyouranusdotjpeg

 

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[Snow Dog 128]

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[Snow Dog 128]

Looking good. It’s all about the gravy. Soupy chili is unacceptable.



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[Snow Dog 128]

It’s a little on the hot side, imma leave it alone.
Pro tip..
If your chili is too hot, you can dump some tomato paste in it to calm the burn.


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[Snow Dog 128]

It’s a little on the hot side, imma leave it alone.
Pro tip..
If your chili is too hot, you can dump some tomato paste in it to calm the burn.


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[Snow Dog 128]

Final table chili. Don’t know if I’m in the mix.


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[tejas60 3532]

[Snow Dog 128]

Got skunked, but had a blast.

I never do well at Maxdale.

Tolbert State is in 2 weeks , I do ok there

 

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[Snow Dog 128]

Old school Army.


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[Snow Dog 128]

Threw Rivery on the way home.

Chili and disc golf is a full day of awesome.


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[Snow Dog 128]

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[Snow Dog 128]

Next week is Tolbert State in Lockhart.
Dunno if they’re gonna cancel.


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[Jerry Callo 8695]

It's happening.

[Snow Dog 128]

Next week is Tolbert State in Lockhart.
Dunno if they’re gonna cancel.


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Shut
Down
Everything


http://abowlofred.com/2020_cook-off_circuit_events


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[Tonesky 932]

On 6/24/2018 at 12:20 PM, jimmyjazz said:

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 was "medium".  No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water.

Thanks to jimmyjazz, today I made my first batch of truly from scratch chili. I went with a 6/6/6 pepper mix. Came out great. 

[Buzzrock 14901]

Search sucks. I want to make real deal Texas chili this weekend and need a go-to recipe. Never done it before.

[4th_and_18 687]

Paging Jade to the yellow courtesy phone.

[elfenix 34221]

@Buzzrock

[CooterBrown 18002]

You start with getting a can of beans and some spaghetti. You can wing it after that.

[shadow_operative2.0 15942]

 

Edited October 12, 2020 by shadow_operative2.0
Shit, didn't see fenix bumped it.

[futureman 22440]

1 hour ago, 4th_and_18 said:

Paging Jade to the yellow courtesy phone.

 

[futureman 22440]

[Hook1997 5351]

1 hour ago, 4th_and_18 said:

Paging Jade to the yellow courtesy phone.

Is she still alive?

[futureman 22440]

11 minutes ago, Hook1997 said:

Is she still alive?

I don’t think hitby passed away, did he?

[Buzzrock 14901]

[mention=90]Buzzrock[/mention]

Grassy ass

[Dutch 4465]

On 10/3/2020 at 11:46 PM, Tonesky said:

Thanks to jimmyjazz, today I made my first batch of truly from scratch chili. I went with a 6/6/6 pepper mix. Came out great. 

Strange... pics aren't showing up on Tapa or desktop. Shit must be more borked than usual.

[Tonesky 932]

 

On 10/3/2020 at 11:46 PM, Tonesky said:

Thanks to jimmyjazz, today I made my first batch of truly from scratch chili. I went with a 6/6/6 pepper mix. Came out great. 

 

3 hours ago, Dutch said:

Strange... pics aren't showing up on Tapa or desktop. Shit must be more borked than usual.

I deserve that. 

[Js1 85260]

I'm sure she's in someone's basement, still. 

[Dutch 4465]

Damn son.  That there is a fine looking bowl of red.

[deadshank 24652]

18 hours ago, Buzzrock said:

 

Search sucks. I want to make real deal Texas chili this weekend and need a go-to recipe. Never done it before.

 

If you are a first time or long time chili maker, you can’t go wrong with this basis for making your chili.  Follow the instructions and then add some extra onion and jalapeños or serranos if you want.   It’s easy and taste great.   Some here may freak out or geek out and say all sorts of nasty stuff about “kit” chili but WF is great as a basis to work from.  
 

Editor’s note:  We will know if you put beans in your chili and someone will show up in the middle of the night and stab you. 

[Moby Ric 2058]

Good looking.  I am waiting for the weather to cool down before I make my first batch for the year.  It be hot.

[Tonesky 932]

1 hour ago, Dutch said:

Damn son.  That there is a fine looking bowl of red.

Thanks.  The family hit it hard.  Next batch will be larger!

[Buzzrock 14901]

Where do you think I’d have the best luck finding those peppers in Georgia? Whole Foods? Carniceria?

[elfenix 34221]

1 hour ago, Buzzrock said:

Where do you think I’d have the best luck finding those peppers in Georgia? Whole Foods? Carniceria?

yup. 

Edited October 13, 2020 by elfenix

[jimmyjazz 45878]

I am not ashamed to admit that I just reflexively licked my computer screen.

Now I gotta fire up some chili.

Did I mention I'm working on a chili kit based on the San Antonio Chili Queens' recipe?  It's pretty close to dialed in.  I'm trying to balance things without deviating very far from what has been recorded.  At least one ingredient just isn't feasible from a cost standpoint, but there's a substitute that is. 

It's not the same as running dehydrated peppers, but it's close.  I'll send out beta test kits to a few folks here soon if anyone wants to try it and give me feedback.

[Tonesky 932]

On 10/12/2020 at 11:30 PM, jimmyjazz said:

Did I mention I'm working on a chili kit based on the San Antonio Chili Queens' recipe?  It's pretty close to dialed in.  I'm trying to balance things without deviating very far from what has been recorded.  At least one ingredient just isn't feasible from a cost standpoint, but there's a substitute that is. 

It's not the same as running dehydrated peppers, but it's close.  I'll send out beta test kits to a few folks here soon if anyone wants to try it and give me feedback.

Subscribed!

[elfenix 34221]

@Buzzrock i'm expecting pictures from you this weekend

Edited October 15, 2020 by elfenix

[ztejas 43411]

On 6/24/2018 at 12:20 PM, jimmyjazz said:

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 was "medium".  No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water.

 

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
3        cloves garlic 
1        medium sweet onion 
1 t     Mexican oregano
2 T    cumin seeds
2 t     paprika
1 T    salt 
8 c    water
3 T    extra virgin olive oil
3 T    masa harina

1.       stem & seed ancho, guajillo and chipotle peppers.  Soak in 4c hot water for 20 minutes.  Discard steeping water.

2.       Toast cumin seeds until fragrant; grind to medium powder

3.       Combine cumin with oregano, paprika and salt

4.       Heat 4 c water until warm and add to blender with drained peppers and half of spice blend

5.       Blend pepper/water/spice combination with 1 T olive oil until very smooth

6.       Dice onion medium fine; saute in 2 T olive oil until slightly translucent over medium heat in large Dutch oven

7.       Mince garlic and set aside

8.       Dice beef & pork to ~ ½” cubes, add to Dutch oven, season with remaining spice blend and saute until lightly browned

9.       Add garlic to Dutch oven for ~ 30 seconds, do not burn

10.    Immediately add pepper/water/spice puree to Dutch oven and reduce to low

11.    Simmer for 2-3 hours, adding water as necessary.  Add masa harina before serving to tighten.

About to follow this. Might change up the meat - will report back once I check what they have at HEB. As well as the pepper mix. And fuck cumin seeds I ain't got time for that shit, regular cumin will do.

On the stove. Main concerns might be the pot I'm using (best one I could find), the size I cubed the meat into (maybe a little big or inconsistent) and the amount of time I browned the meat for (just kind of eyeballed it). 

I had to get a little crazy with the peppers so I added some chile de arbol and a deseeded habañero. Can't be that bad, right?

 

Rounding 3rd. A lot of water added and cooked off. Almost 4 hours on the stove now. Generous amount of salt during the process and a dash of a few other things. (Had just added water btw - going to let it reduce one more time then pull it)

 

Edited October 27, 2020 by ztejas

[ztejas 43411]

Came out pretty fucking good for my first effort. Thanks for the killer recipe @jimmyjazz

Little bit soupier than I would have liked but after sitting in the fridge overnight and being reheated it should be close to perfect.

Heat level was surprisingly pretty mild even with the arbols and habanero, but I have a really high tolerance. Might float some raw peppers in next time or leave the seeds in the habanero. 

 

[HenryJames 66034]

That recipe has too much water, imo. Much easier to add water as needed than to cook off too much water.

[Dbeasy 15040]

I am not ashamed to admit that I just reflexively licked my computer screen.
Now I gotta fire up some chili.
Did I mention I'm working on a chili kit based on the San Antonio Chili Queens' recipe?  It's pretty close to dialed in.  I'm trying to balance things without deviating very far from what has been recorded.  At least one ingredient just isn't feasible from a cost standpoint, but there's a substitute that is. 
It's not the same as running dehydrated peppers, but it's close.  I'll send out beta test kits to a few folks here soon if anyone wants to try it and give me feedback.

Yes! I’m obsessed with the San Antonio chili queens and want to try it.

[ztejas 43411]

4 hours ago, HenryJames said:

That recipe has too much water, imo. Much easier to add water as needed than to cook off too much water.

Good note - thanks. I did simmer it for about 5 hours instead of the 2-3 on the recipe so the issue could have been that I ADDED too much water. Not that there was much of an "issue" - it's fucking delicious - but the texture wasn't quite what I wanted. 

And whoever said upthread somewhere about it needing a lot of salt was spot on. I probably added a few tablespoons to it.

[jimmyjazz 45878]

My basic salt ratio is 3/4 teaspoon per pound of food.  Works for protein as well as water.  (Well, not pasta water, but water as a base for a soup, etc.)

Browning up 2 lb of ground beef?  Add 1.5 tsp of kosher salt.

Simmering a quart of water?  Well, water weighs 8 lb per gallon, so that quart weighs 2 lb.  Add 1.5 tsp of kosher salt.

 

Seems to work pretty well.  So, the recipe I posted in June 2018 (#16 on this thread) is probably a little light on the salt, since I suggested 1 Tbsp.  That was spot on for the 8 cups water (4 lb x 0.75 tsp/lb = 3 tsp = 1 Tbsp), but the recipe also had 3 pounds of raw meat that need its own salt.  That would be an additional 2.25 tsp, or 0.75 Tbsp.  If I were working on that recipe today, I'd probably dial it up to 5-6 tsp salt (1.67 - 2 Tbsp).  This jibes with some chili I made last week, where I used precooked and well-salted meat in addition to salting the water according to the ratio above.

My bad.

[ztejas 43411]

1 minute ago, jimmyjazz said:

My basic salt ratio is 3/4 teaspoon per pound of food.  Works for protein as well as water.  (Well, not pasta water, but water as a base for a soup, etc.)

Browning up 2 lb of ground beef?  Add 1.5 tsp of kosher salt.

Simmering a quart of water?  Well, water weighs 8 lb per gallon, so that quart weighs 2 lb.  Add 1.5 tsp of kosher salt.

 

Seems to work pretty well.  So, the recipe I posted in June 2018 (#16 on this thread) is probably a little light on the salt, since I suggested 1 Tbsp.  That was spot on for the 8 cups water (4 lb x 0.75 tsp/lb = 3 tsp = 1 Tbsp), but the recipe also had 3 pounds of raw meat that need its own salt.  That would be an additional 2.25 tsp, or 0.75 Tbsp.  If I were working on that recipe today, I'd probably dial it up to 5-6 tsp salt (1.67 - 2 Tbsp).  This jibes with some chili I made last week, where I used precooked and well-salted meat in addition to salting the water according to the ratio above.

My bad.

And I probably doubled that. Salt to taste I guess.

And no worries - I'm not enough of an idiot to only put in the amount called for and then complain about it 😉

[jimmyjazz 45878]

6 minutes ago, ztejas said:

And I probably doubled that. Salt to taste I guess.

And no worries - I'm not enough of an idiot to only put in the amount called for and then complain about it 😉

Honestly, the last batch I whipped up was probably the most flavorful I've ever made, as in "properly seasoned".  The fact that the cooked meat had plenty of salt was probably the difference.

If you look at popular chili kits, you'll see dramatically different amounts of sodium.  I have one each of Wick Fowler and CASI Terlingua in my pantry, and they claim the following levels of sodium:

Wick Fowler:  80 milligrams

Terlingua:  4,640 milligrams

 

A tsp of Morton Kosher Salt (coarse) weighs ~ 5 grams (5,000 milligrams).  So, essentially zero salt for Wick Fowler (which does instruct to add some if desired) and probably 25% of what I'd use for the Terlingua (which does call for chicken stock, so that adds another 2 grams or so).

 

Long story short:  don't eat my chili if you have hypertension, and definitely don't eat ztejas' version.

[ztejas 43411]

32 minutes ago, jimmyjazz said:

Long story short:  don't eat my chili if you have hypertension, and definitely don't eat ztejas' version.

Well, yeah, my posts in SteelShank should evidence that. 

To be fair - I used closer to 4lbs of meat than 3 - and didn't discard any trimmings or anything. I also used more peppers - I think I did 9/8/5 of the ones it calls for plus 4-5 arbols and a habanero. I also used about an onion and a half. 

I think ultimately I didn't go over 4 Tbsp - which would be twice what you would go for - but I also probably had 130-135% as much volume in the pot.  I ended up using more like 5 Tbsp of masa - too. 

 

TLDR - this shit is such a science. It's more like baking than cooking. 

Oh - funny note - I asked my dad what to do as he's always cooked a mean pot of red. He told me "Easiest way is to get a WF chili kit - discard the paprika but follow the rest of the instructions". So I omitted the paprika in keeping with tradition. Maybe it's a West Texas distrust of ethnic spices thing. 

Edited October 27, 2020 by ztejas

[PantsTent 2002]

I intended to make chili using more or less the recipe above but while HEB was open, it did not have dried chiles.  Where they normally would be was the Fiesta Chili powder packets so went with that.  It called for making a little roux with oil and flour and frying the spice packet with some cumin seeds, so I added that to what I had already put together with other spices I had on hand.  I like to add a Sason Goya packet or two at the end for some MSG.  It was the best I've made by using all powders.  I killed the leftovers for lunch today since we officially have chili weather.