Chili w/o beans

[Snow Dog 128]

TBD is one of my favorite charities

They’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.



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[Snow Dog 128]

TBD is one of my favorite charities

They’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

[Snow Dog 128]

TBD is one of my favorite charities

They’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

[Snow Dog 128]

TBD is one of my favorite charities

They’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

[Snow Dog 128]

TBD is one of my favorite charities

They’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

[deadshank 24652]

The very rare and always impressive sextuple post. 
 

 

[Ag with kids 581]

OK OK OK!!!!

We get your point!!!!

[deadshank 24652]

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.  

[jimmyjazz 45887]

Anybody know where @Snow Dog is cooking chili this Saturday?

[deadshank 24652]

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, 2021 by deadshank

[South Austin 52452]

3 minutes ago, deadshank said:

Fight me. 

I will if you don’t post pics.

[deadshank 24652]

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, 2021 by deadshank

[South Austin 52452]

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.

[Jerry Callo 8698]

Chili is on.

[Judge Roybeanbag 11819]

1 hour ago, Jerry Callo said:

Chili is on.

I call that “terlet paper dye”.  It’s gonna leave a mark. 

[Herbie Hancock 7344]

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.

[Anastasis 23461]

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. 

[Herbie Hancock 7344]

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

[mdleast 8289]

My wife made her first chili of the season. Just meat, a ton of spices and, of course, no beans. Delicious.

[Judge Roybeanbag 11819]

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, 2021 by Judge Roybeanbag

[Jerry Callo 8698]

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.

[jimmyjazz 45887]

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.

[jimmyjazz 45887]

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

[ztejas 43411]

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. 

[Dutch 4465]

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.

[hookemATL 11702]

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. 

[jimmyjazz 45887]

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.

[Mac8111 2106]

[Frank The Tank 1496]

 

In the smoker at 250 for 8 hours. Damn good. 

Edited January 4, 2022 by Frank The Tank
.

[jimmyjazz 45887]

Smoked chili.  I love it.

[huge 3793]

13 hours ago, jimmyjazz said:

Smoked chili.  I love it.

shit I have never had that

hmmmmmmm

[South Austin 52452]

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, 2022 by South Austin

[pearlandhorn 3269]

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, 2022 by pearlandhorn

[Frank The Tank 1496]

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. 

[BearCountry11 1234]

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.





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[Tonesky 932]

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. 

[jimmyjazz 45887]

Heavy on the ancho?

[Texzilla58 4731]

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?


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[Mo Horn 8828]

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. 

[ohchaucer 1443]

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.


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[Mo Horn 8828]

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.


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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. 

 

[HookEm 2463]

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:

[Mo Horn 8828]

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

[Tonesky 932]

 

On 1/8/2022 at 4:23 PM, jimmyjazz said:

Heavy on the ancho?

7 or 8

Edited January 10, 2022 by Tonesky

[jimmyjazz 45887]

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.)

[Tonesky 932]

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. 

[ztejas 43411]

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?

[ohchaucer 1443]

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.

[Mo Horn 8828]

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. 

[jimmyjazz 45887]

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.)