Chili w/o beans

[elfenix 34330]

45 minutes ago, TexasHooch said:

Question for ya'll: I typically use ground chuck for my chili and powder over reconstituted peppers.  I have some dried chilis left over from something else though, so I want to try something different from my norm.  The question is really about the beef.  I've experimented with cubed chuck before, but it shredded and I can't stand even a little bit of that in chili.  Diced sirloin gives me a texture I like but not the flavor.  Is it just a matter of not leaving the chuck in as long, or is there a cut in between chuck and sirloin that I should try?

 

 

a) you're cooking it too long;

b) you're buying pre-cubed and searing the cubes, it works better if you buy a chuck steak, sear it, then cut into cubes.

lots of explanation at serious eats:

https://www.seriouseats.com/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef

https://www.seriouseats.com/all-american-beef-stew-recipe

 

[Texzilla58 4740]

The Chuck is the perfect cut for chili or any braised stew. A perfect mix of meat to fat and the right kind of connective tissue that mostly melts into the dish. I buy Chuck roasts when Tom Thumb runs them on sale, vac seal and freeze. I have a kitchen aid mixer with the meat grinder, and I cube it and grind it Into either finer hamburger or a bit rougher for chili. Or I might dice it into 3/4 in cubes, toss in seasoned wondra flour, and sear it in hot fat. Then toss in the crockpot with my various chili components and cook on low for 8-10 hours. You Yankees are then free to add satan kidney beans, corn, tomato soup, mango, cinnamon or whatever other bullshit you put into the shit you mistakenly call chili.

[TexasHooch 5122]

 

5 minutes ago, elfenix said:

a) you're cooking it too long;

b) you're buying pre-cubed and searing the cubes, it works better if you buy a chuck steak, sear it, then cut into cubes.

lots of explanation at serious eats:

https://www.seriouseats.com/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef

https://www.seriouseats.com/all-american-beef-stew-recipe

 

Actually, come to think of it, the few times I have done chuck I've seared a roast and then cubed it.  I think you're on to something with the cooking it too long though. Bigger pieces may work as well.

Edited June 30, 2023 by TexasHooch

[Jerry Callo 8707]

I agree that you must be cooking the chuck too long.  I use cubed chuck and it doesn't shred.  I brown it first and the proper doneness of the chuck is the determiner of when the chili is done.  

[TexasHooch 5122]

4 minutes ago, Texzilla58 said:

The Chuck is the perfect cut for chili or any braised stew. A perfect mix of meat to fat and the right kind of connective tissue that mostly melts into the dish. I buy Chuck roasts when Tom Thumb runs them on sale, vac seal and freeze. I have a kitchen aid mixer with the meat grinder, and I cube it and grind it Into either finer hamburger or a bit rougher for chili. Or I might dice it into 3/4 in cubes, toss in seasoned wondra flour, and sear it in hot fat. Then toss in the crockpot with my various chili components and cook on low for 8-10 hours. You Yankees are then free to add satan kidney beans, corn, tomato soup, mango, cinnamon or whatever other bullshit you put into the shit you mistakenly call chili.

Weird post.  Bashes yankees (I'm from San Antonio) for using "bullshit" (no one is saying anything about that) and then advocates making chili over 10 hours in a crockpot.

[jimmyjazz 45992]

Well, chuck is the cut of choice for pot roast, which IS shredded, so there is certainly a time component to it.  The counter to that argument is that it needs to be braised long enough to get CLOSE to that fall-apart stage for chili, because otherwise the cubes will be tough.  

[Al_4_ISU 12470]

Also, I’ve had chili made with intentionally shredded beef (basically barbacoa) and it was very good.  Not the traditional texture, but delicious nonetheless.

I view chili as a flavor canvas to experiment with and enjoy.  Many treat it as a religion with strict dogmatic structure.  YMMV

[utee94 15835]

I prefer my chili to have some shredded bits and some cubes that still hold together.  You can achieve this by using different sized cubes.

 

 

[jimmyjazz 45992]

I celebrate the entire chili texture catalog.  I've made great gravies where I use nothing but ground beef that I don't even brown, browned chilis of ground beef or chuck roast that I shred or cubes of various beefy/porky cuts or "chili grind" from the butcher, and mixtures of the above.  I don't see the texture as part of the definition of the dish.

[Texzilla58 4740]

Weird post.  Bashes yankees (I'm from San Antonio) for using "bullshit" (no one is saying anything about that) and then advocates making chili over 10 hours in a crockpot.

Chili made with cubed Chuck need a long slow braise to tenderize the meat, tender the fat, and liquefy the connective tissues. Otherwise is tough as a boot. But it sounds like you like chewy gnarly chili. Fine with me whatever you do; I could give a shit but it’s called proper cooking. Slow cookers are a great appliance as they do a easier, more consistent job of braising than on the stovetop or a lecreuset in the oven.

[TexasHooch 5122]

Either you are the living embodiment of the Dunning-Kruger effect, or you failed to actually read my original post and all of the reasoned responses/ links that followed. Maybe both.

You hear that Kenji? It's called proper cooking.

[Herbie Hancock 7368]

Dude, it's fucking zilla. Dude is legitimately one of the most annoyingly stupid motherfuckers on a website full of annoying stupid motherfuckers.

[utee94 15835]

He's our resident BBQ Derka.  Apparently he's the Chili Derka as well.

 

Yay, us.

[Herbie Hancock 7368]

Do not besmirch the name of Derka in such a manner. At his worst in the late 00's Derka was still highly entertaining and capable of legitimate conversation (excluding men's BB). Zilla is a legitimate idiot and that's about it.

[utee94 15835]

6 minutes ago, Herbie Hancock said:

Do not besmirch the name of Derka in such a manner. At his worst in the late 00's Derka was still highly entertaining and capable of legitimate conversation (excluding men's BB). Zilla is a legitimate idiot and that's about it.

Eh, watching Derka insist on Derkaing any and every thread in the Movies and TV Forum, belies your opinion.

But I'm okay with considering them as equals.

[billfromlaketravis 11519]

Whipped some Texas Red tonight. Remarkably simple to make with chuck, and a few other ingredients. And it only takes an hour. 
 

- Pound of chuck

- Seasoning

- 2 tablespoons f onions and peppers

- A punch of beef broth

- Original Rotel

- Canned tomatoes about 5 ounces

- Mexican chiles purchased at HEB

Edited July 15, 2023 by billfromlaketravis

[Jerry Callo 8707]

I'm afraid chili that can be made in an hour is actually soup.

[South Austin 52521]

Should we change the thread title to “Chili w/o beans cooked over one hour”?

[Herbie Hancock 7368]

If my dog had bloody diarrhea I could put it in a bowl and it would still be more appealing than that nasty shit. Your ability to continually find good threads on this board and make them unreadable is well documented. Get the fuck out of this one and don't fucking come back

[Anastasis 23479]

I am fucking confused now. 

[Anastasis 23479]

On 6/30/2023 at 2:05 PM, Herbie Hancock said:

Dude, it's fucking zilla. Dude is legitimately one of the most annoyingly stupid motherfuckers on a website full of annoying stupid motherfuckers.

He just needs to learn to channel his twattery into the appropriate forums and particular threads where their presence can strike the right chord. I have a few recommendations if needed.  

[South Austin 52521]

1 hour ago, Herbie Hancock said:

If my dog had bloody diarrhea I could put it in a bowl and it would still be more appealing than that nasty shit. Your ability to continually find good threads on this board and make them unreadable is well documented. Get the fuck out of this one and don't fucking come back

That’s a bit harsh, Herbert.

[Herbie Hancock 7368]

That’s a bit harsh, Herbert.

Look at that stupid picture again and then tell me that with a straight face.

[elfenix 34330]

[deft 6857]

Chili agro talk not going away

[jimmyjazz 45992]

I am morbidly curious about the guajillo strategy.

[Judge Roybeanbag 11819]

18 minutes ago, jimmyjazz said:

I am morbidly curious about the guajillo strategy.

It’s a misspelled swastika, I think.

[ztejas 43504]

On 7/14/2023 at 9:43 PM, billfromlaketravis said:

Whipped some Texas Red tonight. Remarkably simple to make with chuck, and a few other ingredients. And it only takes an hour. 
 

- Pound of chuck

- Seasoning

- 2 tablespoons f onions and peppers

- A punch of beef broth

- Original Rotel

- Canned tomatoes about 5 ounces

- Mexican chiles purchased at HEB

What in the fuck is this shit?

[NorthLoop 14218]

22 minutes ago, ztejas said:

What in the fuck is this shit?

If they put Porta-Potties on the Riverwalk, this is what the bottom would look like. 

[utee94 15835]

What the hell is going on here?

 

[jimmyjazz 45992]

58 minutes ago, utee94 said:

What the hell is going on here?

 

We found Jade's sock.

[BigDHornfan 6549]

We found Jade's sock.

[Dutch 4474]

On 6/30/2023 at 9:47 AM, jimmyjazz said:

Some of the best chili I've ever made used leftover brisket, diced and added towards the end (maybe 30 minutes or so).

Absolutely. There’s always a few Foodsaver bags of leftover brisket in my freezer for chili. 

[1978horn 894]

Decided to make some today for the game. Used a combo of the JJ recipe on page 1 and then my own stuff added. Wish it was a little more spicy, but had a ton of flavor.

[South Austin 52521]

Fuck yes.

[jimmyjazz 45992]

[Guest]

Gonna be in Cleveland/ Akron this week. I am torn between the sacrilege of Skyline Chili on spaghetti and just buckling down and eating it once to say I did. I guess I am fortunate that this is my most pressing issue today. 
 

Would you try it or not?

[South Austin 52521]

9 minutes ago, slorch said:

Gonna be in Cleveland/ Akron this week. I am torn between the sacrilege of Skyline Chili on spaghetti and just buckling down and eating it once to say I did. I guess I am fortunate that this is my most pressing issue today. 
 

Would you try it or not?

My issue is not with eating it, but rather calling it chili.  

[jimmyjazz 45992]

2 minutes ago, South Austin said:

My issue is not with eating it, but rather calling it chili.  

Yeah, I'd have no problem eating it, although in retrospect I've spent a ton of time in Ohio and have never ordered it yet.

[Jerry Callo 8707]

1 hour ago, slorch said:

Gonna be in Cleveland/ Akron this week. I am torn between the sacrilege of Skyline Chili on spaghetti and just buckling down and eating it once to say I did. I guess I am fortunate that this is my most pressing issue today. 
 

Would you try it or not?

Give it a try.  Just don't compare it to Texas chili.  Compare it to whatever other weird shit they eat up there.

I've had chili three-way:  "chili" over spaghetti with onions and cheese.  It's not bad, just not comparable to Texas chili.  

[utee94 15835]

It's Greek spaghetti sauce on noodles, plus toppings.  I didn't love it but it's not bad.  It's just not chili.

 

 

[jimmyjazz 45992]

Is cinnamon a constant in Cincinnati chili, or is that one of the 3/4/5-way options?  To me, that seems to be a big differentiator between spaghetti & meat sauce or . . . whatever CinChili is.

[Texzilla58 4740]

Like Utee said it’s Greek meat sauce. Has cinnamon and sometime nutmeg in it. It’s only called chili because any kind of beef soup like that was called chili a hundred years ago. You get the same meat sauce whatever way you get it. I would do with noodles, onions, cheese. The outlier is the dreaded fucking kidney bean. Ain’t no way I’d eat a kidney bean.

[Anastasis 23479]

2 minutes ago, Texzilla58 said:

Like Utee said it’s Greek meat sauce.

Huh. That's probably about right. The only respectable way to eat that shit, imo, is pastistio or moussaka. And neither belong on the chili thread. 

 

[elfenix 34330]

it was some greek immigrants who got to cincinati ~100+ years ago when italian food was basically not a thing with the midwestern crowd (my grandfather told stories about the first pizza places opening in columbus).  chili had become famous at the 1893 chicago world's fair and bears a bit more than a passing resemblance being a spiced meat sauce (for enchiladas), and walla!

 

edit: one thing to know about skyline hotdogs is that they are tiny, like half the size of a normal hotdog. 

Edited September 20, 2023 by elfenix

[deft 6857]

Your missing you’re (sick) after rong speling of voila

[Guest]

 

Not a fan of the cinnamon/ nutmeg or whatever the hell is in there, otherwise it was just meatsauce.  I got the 4-way with onions and I actually liked the tons of cheese on there.

I can say I've had it now.  Not sure if I'd get it again.  Oh and they have like a little gift counter by the register with shirts and coasters( coasters???) and I asked if they had any stickers, like for a beer fridge.  " No, but we need some.  We hadn't thought of that."  

They were nice.  Just not my jam.

[WhatTheBuck 28791]

On 9/19/2023 at 11:44 AM, Jerry Callo said:

I've had chili three-way:  "chili" over spaghetti with onions and cheese.

That’s a 4-way. Should be fairly self-explanatory. 

[Patricio Swayze 17058]

How about skyline chili 4-ways the fuck out of this thread? It’s like I’m in the texas bbq thread and motherfuckers are putting mayonnaise on grilled chicken and calling it bbq.

[Anastasis 23479]

28 minutes ago, WhatTheBuck said:

That’s a 4-way. Should be fairly self-explanatory. 

Nobody care how many holes you guys up in ohio are willing to plug on the regular.