Chili w/o beans

[utee94 15823]

25 minutes ago, huge said:

Ok chile guys, I am making a pot tomorrow for a group and plan on using 6 lbs of meat.

Recommend me a chile mix and number plz.  Heat is a must.

Thanks in advance

6 lbs of meat is a lot and will require quite a few dried chile peppers to reconstitute.

Whatever number and blend you decide on, for that many peppers, I'd prep them by putting them on a large sheet pan in the oven for a few minutes at 250-300.  Just until you start to smell them.  You can also throw your dry spices on that sheet pan, like ground comino, and it'll bring out the oils and more flavor.  Normally I like to use a comal to toast the peppers, but for that many chile pods, the baking sheet in the oven is the way to go.

[ztejas 43452]

I've always used regular blenders and never had an issue with the chile slurry. Yes it can leave some flecks of pepper in there but if that's an issue for anyone then I'd invite them to fuck off and eat someone else's chili.

[jimmyjazz 45957]

53 minutes ago, huge said:

Ok chile guys, I am making a pot tomorrow for a group and plan on using 6 lbs of meat.

Recommend me a chile mix and number plz.  Heat is a must.

For my next 2-lb pot I'm doing:

2 ancho

5 guajillo

2 chipotle meco

 

That isn't going to be very hot, so I plan to start adding cayenne powder maybe an hour in until it gets to the right heat level.  After that I'll convert the weight of cayenne to an equal weight of dried chile de arbol for the following batch.  (Chile de arbol and cayenne are pretty interchangeable.)  I just don't want to destroy a batch by going overboard on the heat, and I've never used arbol peppers before.

Edited November 16, 2022 by jimmyjazz

[huge 3793]

1 hour ago, jimmyjazz said:

For my next 2-lb pot I'm doing:

2 ancho

5 guajillo

2 chipotle meco

 

That isn't going to be very hot, so I plan to start adding cayenne powder maybe an hour in until it gets to the right heat level.  After that I'll convert the weight of cayenne to an equal weight of dried chile de arbol for the following batch.  (Chile de arbol and cayenne are pretty interchangeable.)  I just don't want to destroy a batch by going overboard on the heat, and I've never used arbol peppers before.

I plan on using cayenne to kick it up.  Chile de Arbol is the heater?

[ztejas 43452]

God dammit you sons of bitches now I'm seeing this on my Instagram. 

 

[jimmyjazz 45957]

11 minutes ago, huge said:

I plan on using cayenne to kick it up.  Chile de Arbol is the heater?

Yes, they are supposedly very similar in taste and heat scale.  Don't quote me on that.

(Obviously you should multiply my 2-lb pot chile quantities by 3 if that's the recipe you want to use, but I honestly have no idea how much cayenne or arbol it will take to get mine to "pretty hot", like Texas Chili Parlor XX.)

[UncleBuck 6454]

25 minutes ago, ztejas said:

God dammit you sons of bitches now I'm seeing this on my Instagram. 

 

We have the kitchen aid one. I like it. 

[Dutch 4465]

10 hours ago, elfenix said:

cheap gas basically pays for the membership.  cheap fast food and sales on michelins are bonuses. 

Yup. Not to mention their return policy is insane; they'll take anything back no questions asked.

[ztejas 43452]

1 hour ago, jimmyjazz said:

Yes, they are supposedly very similar in taste and heat scale.  Don't quote me on that.

(Obviously you should multiply my 2-lb pot chile quantities by 3 if that's the recipe you want to use, but I honestly have no idea how much cayenne or arbol it will take to get mine to "pretty hot", like Texas Chili Parlor XX.)

Arbols aren't super hot. They should give a plenty wide margin of error if you just start with a few. 

[jimmyjazz 45957]

1 minute ago, ztejas said:

Arbols aren't super hot. They should give a plenty wide margin of error if you just start with a few. 

Yeah, I might do a couple and then amp it up with cayenne if needed.  Thanks.

[huge 3793]

I bought Arbol, Cascavel, Ancho and some canned chipotle in adobo.  I'm sure it will be awesome.

 

Also going with 2.5 lbs of chili grind, 2 lbs of cubed stew meat, one lb slice of beef shank with a huge section of bone and might add a lb of axis ground because why not.

 

 

[After irth 1243]

4 hours ago, huge said:

Ok chile guys, I am making a pot tomorrow for a group and plan on using 6 lbs of meat.

Recommend me a chile mix and number plz.  Heat is a must.

Thanks in advance

For 6# of Meat, I use 6 fresh Serranos (diced).  Also, 8 dried Anchos, and 12 dried Guajillos.  Toast the dried peppers, then soak for 20-30 minutes.  The Serranos, Anchos, and Guajillos will go in the blender with either the soak-water, broth, beer, whatever.  

I'm also gonna use 6 White Onions, 12 Garlic cloves, 2 qts of Beef or Pork Stock, 2 Tb Cumin, and 4 Tb Mexican Oregano.  

If any of that helps...

[After irth 1243]

I feel that I crank out a very traditional bowl of Texas Red.

Try it out.  I welcome your feedback.

 

 

Carne con Chiles.doc

[huge 3793]

7 minutes ago, After irth said:

For 6# of Meat, I use 6 fresh Serranos (diced).  Also, 8 dried Anchos, and 12 dried Guajillos.  Toast the dried peppers, then soak for 20-30 minutes.  The Serranos, Anchos, and Guajillos will go in the blender with either the soak-water, broth, beer, whatever.  

I'm also gonna use 6 White Onions, 12 Garlic cloves, 2 qts of Beef or Pork Stock, 2 Tb Cumin, and 4 Tb Mexican Oregano.  

If any of that helps...

Looks like I am light on onions.  The rest lines up.

[After irth 1243]

1 minute ago, huge said:

Looks like I am light on onions.  The rest lines up.

While, I'm chopping, I am frequently told that I use too many Onions (just, in general), but yet...no one ever complains about my finished dishes...

Edited November 16, 2022 by After irth

[Herbie Hancock 7348]

1 hour ago, jimmyjazz said:

Yeah, I might do a couple and then amp it up with cayenne if needed.  Thanks.

I’ve come to really like white pepper. I’ve increased the amount every batch and IMO it keeps getting better. 

[Herbie Hancock 7348]

I’m of the opinion that you can never have too much onion or garlic, but holy hell 1 onion per pound of meat is a hell of a lot of onion. When working on a 4-6 pound pot and use 1.5-2 onions at most

[ztejas 43452]

Yeah that's a lot of onion and garlic and not many peppers - and I routinely bump the amount of onion and garlic in recipes. I would think that much onion would mess with both the texture and flavor. Just depends on what you're going for I guess. 

[jimmyjazz 45957]

Can't screw up on the cumin.  I like more per pound of protein than most.  As much as 1 Tbsp per lb.

I mean, it's half the taste of chili.

[NorthLoop 14205]

Do we still like adding the cumin very late so it doesn't burn? Or is that a wives tale. 

[NorthLoop 14205]

1 hour ago, After irth said:

While, I'm chopping, I am frequently told that I use too many Onions (just, in general), but yet...no one ever complains about my finished dishes...

[ztejas 43452]

10 minutes ago, NorthLoop said:

Do we still like adding the cumin very late so it doesn't burn? Or is that a wives tale. 

I usually just throw it in when the meat is simmering. 

[UncleBuck 6454]

12 minutes ago, NorthLoop said:

Do we still like adding the cumin very late so it doesn't burn? Or is that a wives tale. 

I have no clue scientifically, but I feel it could absolutely be true, and is why in my two dump chili method I add more cumin in the last dump vs. the first because I want that cumin as up front as possible with all of the hard chili spices. Makes sense that the longer you cook it, the less fragrant it would be, as it would cook off a lot of the oils the longer it goes. Almost like hops in beer. The ones meant for the nose are put in toward the end of the boil, as the earlier ones have their oils cooked off,  lose their fragrance and then contribute what's left: bitterness. 

Edited November 16, 2022 by UncleBuck

[jimmyjazz 45957]

Well, I think the chili cookoff folks go a little nuts with the multi-dump approach, but there is probably something to the idea of waiting a bit to add cumin.  

Me, I'm lazy, and I usually grind it from seed along with my black pepper . . . and add it up front.  I guess I could try waiting, there's no real good reason not to.

[utee94 15823]

I add the cumin at the beginning of the simmer.  It's always tasted great.  But maybe I'll experiment on the next batch to see if I can make it... better than great?

[UncleBuck 6454]

30 minutes ago, jimmyjazz said:

Well, I think the chili cookoff folks go a little nuts with the multi-dump approach,

I used to always think this, and to an extent still think some of it might be unnecessary, but I will say that for my 3lb recipe, if I were to add both of my dumps in the final 30 minute cook as one, it'd be a completely different flavor (probably too strong) and texture (maybe too thick). And if I were to add both of my dumps during my first 45 minute cook as one, it probably wouldn't hit strong enough. 

[tx 3 putt 76958]

I would make two 3lb pots. One like this -3 jalapeños and 3 Serrano peppers, whole. When it’s all done, fish out the peppers and blend. Add back into the chili to the heat desired. I had never been able to nail down the heat until doing this 

[ztejas 43452]

3 minutes ago, tx 3 putt said:

I would make two 3lb pots. One like this -3 jalapeños and 3 Serrano peppers, whole. When it’s all done, fish out the peppers and blend. Add back into the chili to the heat desired. I had never been able to nail down the heat until doing this 

[tx 3 putt 76958]

It’s the beat way I’ve found to absolutely nail the heat 

[Anastasis 23469]

7 hours ago, jimmyjazz said:

Can't screw up on the cumin.  I like more per pound of protein than most.  As much as 1 Tbsp per lb.

I mean, it's half the taste of chili.

How scalable do you find your seasoning amounts when determined per lb.  I know that you have done a lot of testing with this. Are there some ingredients that scale linearly and others that you find that you need to dial back for bigger batches.  I have been trending towards bigger batches lately, and just kinda winging things. Between the sampling and mouths to feed, 3# batches don't really seem to cut it and if you are putting in the time might as well have the leftovers and some in the freezer as well. Salt is my real nemesis right now. 

[jimmyjazz 45957]

2 minutes ago, Anastasis said:

How scalable do you find your seasoning amounts when determined per lb.  I know that you have done a lot of testing with this. Are there some ingredients that scale linearly and others that you find that you need to dial back for bigger batches.  I have been trending towards bigger batches lately, and just kinda winging things. Between the sampling and mouths to feed, 3# batches don't really seem to cut it and if you are putting in the time might as well have the leftovers and some in the freezer as well. Salt is my real nemesis right now. 

I wish I had an answer.  I have no idea!  I rarely make more than a 2-lb batch.

Agreed on salt.  It is so vital.  I usually find that I need to add a bit more towards the end of the cook.  There comes a point where all the flavors pop, and if you don't get there, eh.

[Hornbeliever 712]

On 11/15/2022 at 8:17 AM, jimmyjazz said:

Yeah, I've been told they're so powerful that they can actually make a hot soup.  Never tried it, though.

Can verify as I've made baked potato soup various times and comes out hot.  Takes a long time and is loud but saves on dishwashing so pros/cons to it.

[MalibuSheriff 1090]

Quote

2 chipotle meco

Mecos are so damn good.  That should be awesome in chili.

Chipotle meco salsa my favorite salsa.

[jimmyjazz 45957]

53 minutes ago, MalibuSheriff said:

Mecos are so damn good.  That should be awesome in chili.

They're REALLY smoky.  I overdid it last batch.

[PantsTent 2002]

10 hours ago, Anastasis said:

How scalable do you find your seasoning amounts when determined per lb.  I know that you have done a lot of testing with this. Are there some ingredients that scale linearly and others that you find that you need to dial back for bigger batches.  I have been trending towards bigger batches lately, and just kinda winging things. Between the sampling and mouths to feed, 3# batches don't really seem to cut it and if you are putting in the time might as well have the leftovers and some in the freezer as well. Salt is my real nemesis right now. 

I find myself asking this same question for lots of recipes. I think in general, liquid in big pots (soup, stew, chili, etc) doesn't scale linearly, and if using powders, you have less liquid for it all to dissolve in, so maybe not there too. For chili slurries, no clue.  

[Jerry Callo 8703]

16 hours ago, ztejas said:

The negative three jalapeno method is tried and true.

[Mac8111 2107]

So I have been using the rehydrated method and have been very pleased with flavor.  (4 lbs of protein/ 8 Ancho/ 8 Guajillo/ 2 Chipotle) 

 

Everyone really enjoys it.  But there is no heat at all in my opinion.  Knowing that I still need to keep the heat index in check because the wife is as white as white girls get, what is my next step for heat?  

Add a jap to the blender when I do my peppers?  Teaspoon or two of cayenne during the cook?  Both? 

[Texzilla58 4736]

God dammit you sons of bitches now I'm seeing this on my Instagram. 
 

If it’s the cordless just go ahead and buy it

[jimmyjazz 45957]

24 minutes ago, Mac8111 said:

Teaspoon or two of cayenne during the cook? 

That's a lot of cayenne, especially the "two tsp" version.  I'd start with 1 tsp and test it halfway through the cook.

[UncleBuck 6454]

1 hour ago, Mac8111 said:

But there is no heat at all in my opinion.  Knowing that I still need to keep the heat index in check because the wife is as white as white girls get, what is my next step for heat?  

Add a jap to the blender when I do my peppers?  Teaspoon or two of cayenne during the cook?  Both? 

Agree with jimmyjazz that 2tsp might be too much and that 1tsp might be a good place to start. Also can soak a few jalapenos. If that still isn't enough, squeeze off some jalapeno juice (watch your eyeballs if so. I use a disposable glove, like the black bbq style ones). Or you could maybe blend the jalapeno/s up with some sauce and mix it in?

[huge 3793]

I did 2 tsp cayenne and seeded 3 serranos and threw them in the blend also

Frist taste 90 min in and its pretty damn spicy

[deft 6849]

Watch your cornhole Peter

[tx 3 putt 76958]

20 hours ago, huge said:

I did 2 tsp cayenne and seeded 3 serranos and threw them in the blend also

Frist taste 90 min in and its pretty damn spicy

 Can be over there with a bag Fritos in 15 mins !!!

[jimmyjazz 45957]

20 hours ago, huge said:

I did 2 tsp cayenne and seeded 3 serranos and threw them in the blend also

Frist taste 90 min in and its pretty damn spicy

Update?

[UncleBuck 6454]

3 minutes ago, jimmyjazz said:

Update?

[huge 3793]

21 minutes ago, jimmyjazz said:

Update?

Spice was great but I needed a bigger pot.  Ended up with too much meat and not enough liquid.

 

Lesson learned.

[tx 3 putt 76958]

28 minutes ago, huge said:

Spice was great but I needed a bigger pot.  Ended up with too much meat and not enough liquid.

 

Lesson learned.

upgrade my pot recently for this same issue 

This one it too big for me but it’s a great deal …

 

 

[huge 3793]

6 minutes ago, tx 3 putt said:

upgrade my pot recently for this same issue 

This one it too big for me but it’s a great deal …

 

 

Thats exactly what I need.  My "big" one now is 9.5 QT

 

I'm going to order that today.

[jimmyjazz 45957]

That's a good deal.  Ace Mart's 16 qt aluminum version is $55 + $13 for the lid.  I'm not sure I'd want to do anything tomato based in aluminum, either.

[Anastasis 23469]

5 minutes ago, jimmyjazz said:

I'm not sure I'd want to do anything tomato based in aluminum, either.

I am sorry, I thought that this was the chili thread bro.