Chili w/o beans

[Tonesky 935]

6 minutes ago, Anastasis said:

Just tell there was also cornbread and not brown rice. Cause when my wife pulls they shit there is probably brown rice. 
 

“honey that was delicious”

Fritos

[Anastasis 23,469]

Just now, Tonesky said:

Fritos

Well shit you high living it as far as I am concerned. 

[hobbes2702 13,033]

[jimmyjazz 45,952]

3 hours ago, Tonesky said:

Tonight, Mrs. Tonesky made [turkey] chili. I didn’t say a god damn thing - other than “Honey, that was delicious!”

 

[Jerry Callo 8,703]

15 hours ago, PantsTent said:

I tried it. Was fine (tasted like chili), but the beef is just better.

I did beef chuck and pork tenderloin the last time and the beef was tender well before the pork.  I don't think I'll combine the two in the future.

[Texzilla58 4,735]

Pork tenderloin is really lean. Just a suggestion but use beef chuck and pork shoulder. Same cut and similar fat ratio.

[UncleBuck 6,454]

4 minutes ago, Texzilla58 said:

Pork tenderloin is really lean. Just a suggestion but use beef chuck and pork shoulder. Same cut and similar fat ratio.

Came here to say this. It probably wasn't so much that the beef tendered before the tenderloin, but that the tenderloin tendered and then toughened up by the time the beef was tender. 

[jimmyjazz 45,952]

Yeah, in general it's not optimal to braise cuts that can be cooked hot and fast.

[elfenix 34,240]

San Antonio’s Chili Queens: The story behind their 60-year reign

https://www.texasstandard.org/stories/san-antonio-chili-queens-texas-history/

[Dutch 4,465]

16 hours ago, HouTex said:

Still solid.  Just add more chile powder and cayenne to taste.

"Why do you always have to add that extra stuff the food I cook after I make it?!"

15 hours ago, Anastasis said:

“honey that was delicious”

"nods knowingly." All married dudes learn this lesson quite early.

Edited November 13, 2023 by Dutch

[huge 3,793]

3 hours ago, Dutch said:

"Why do you always have to add that extra stuff the food I cook after I make it?!"

"nods knowingly." All married dudes learn this lesson quite early.

If my wife ever cooked...yes.

[Texzilla58 4,735]

"nods knowingly." All married dudes learn this lesson quite early.

I learned this early in marriage. I was young. Came home to an awful smell. “Salmon patties!” My bride proudly showed me. “Salmon? My mom makes tuna patties. I like tuna patties” At which point I caught a salmon patty in the face hurled like Nolan Ryan. One learns.

[LonghornBreeder 550]

3 hours ago, Texzilla58 said:

I learned this early in marriage. I was young. Came home to an awful smell. “Salmon patties!” My bride proudly showed me. “Salmon? My mom makes tuna patties. I like tuna patties” At which point I caught a salmon patty in the face hurled like Nolan Ryan. One learns.

This is a chili thread, but salmon patties are where it's at.

[Braff Zacklin 13,573]

 Salmon patties are what you get when Peppermint Patty don't shower for a week.

[SurlyGator 865]

On 11/14/2023 at 9:03 AM, Braff Zacklin said:

 Salmon patties are what you get when Peppermint Patty don't shower for a week.

I would have thought tuna, not salmon.  #themoreyouknow

[Texzilla58 4,735]

This is a chili thread, but salmon patties are where it's at.

The issue here ain’t salmon patties. It’s pussy. So it goes anywhere. The life lesson goes back to high praise for anything the wife makes. And dont ever say “but my mom made it like this”. That adds time to the pussy exclusion period one endures.

At this stage of life I’d probably happily eat chili with beans, mango, fish sauce, and cinnamon if she made it.

[Underdog 28,633]

Yep.  Early days of marriage we lived on Church’s and Hamburger Helper. 

[deft 6,849]

I wish insta would embed. This is brilliant.

https://www.instagram.com/reel/CyMJcN_Ajsb/

[LonghornBreeder 550]

1 hour ago, deft said:

I wish insta would embed. This is brilliant.

https://www.instagram.com/reel/CyMJcN_Ajsb/

Amen to that, Stavros.

[elfenix 34,240]

2 hours ago, deft said:

I wish insta would embed. This is brilliant.

https://www.instagram.com/reel/CyMJcN_Ajsb/

i wish insta had a volume control.

 

 

Edited November 16, 2023 by elfenix
resizing to not ginormous. why does the board embiggen it?

[Judge Roybeanbag 11,819]

On 11/13/2023 at 9:24 AM, jimmyjazz said:

Yeah, in general it's not optimal to braise cuts that can be cooked hot and fast.

I’ve used the HEB chorizo pork in the last couple of batches I made.  Goes well with cubed red meat. 

[Tonesky 935]

3 guajillo, 6 ancho, and 3 chipotle. I like the ratio/flavor, but it’s too mild.  Next time, I’ll try 4/8/4. 

[Jerry Callo 8,703]

This coming Saturday, I've been tasked with providing 5 gallons of chili for the neighborhood holiday party.  I usually make Texas red with dried chilies and cubes of chuck roast.  I can't imagine dealing with the numbers of chilies and chuck roast to make the amount I need for this event.  Any suggestions of simpler other recipes?  Also thinking about some chuck roast and some ground beef - obviously adding the ground beef toward the end of the cook.

[LonghornBreeder 550]

Do you have a Central Market near you? They always have a great selection of ground chilies in the bulk aisle. You can make your regular recipe but won't have to deal with processing the chilis.

[jimmyjazz 45,952]

28 minutes ago, Jerry Callo said:

This coming Saturday, I've been tasked with providing 5 gallons of chili for the neighborhood holiday party.  I usually make Texas red with dried chilies and cubes of chuck roast.  I can't imagine dealing with the numbers of chilies and chuck roast to make the amount I need for this event.  Any suggestions of simpler other recipes?  Also thinking about some chuck roast and some ground beef - obviously adding the ground beef toward the end of the cook.

Go powder.  By my measurements (I have others if you need them):

1 ancho chile ~ 4.5 tsp ancho chile powder

1 guajillo chile ~ 1 tsp guajillo chile powder (personally I think it's closer to 1.5 tsp but it depends on the chiles you measure)

1 chipotle chile ~ 1 tsp chipotle powder

 

I don't know why you'd necessarily add the ground beef late, I like the gravy consistency of a long braised ground beef.  Personal choice, I guess.

[LonghornBreeder 550]

Best thing about adding ground beef is you can pan sear some or all of it down to cracklins as if you're making demiglace. I love the flavor it adds to chili (anything really).

[utee94 15,823]

 

[Jerry Callo 8,703]

I haven't even wrapped my head around making 5 gallons of chili.  I suppose I'll brown all of the meat first in batches and then either use my boiling pot with the propane burner or split it into a couple large pots on the stove.  I should have signed up to just bring cornbread.

[tx 3 putt 76,957]

Thats a lot of damn chili

[utee94 15,823]

5 minutes ago, Jerry Callo said:

I haven't even wrapped my head around making 5 gallons of chili.  I suppose I'll brown all of the meat first in batches and then either use my boiling pot with the propane burner or split it into a couple large pots on the stove.  I should have signed up to just bring cornbread.

Yeah, the cost of that much meat is going to add up quick.  You might consider searching for some cost savings by thinking outside the box...

 

[Herbie Hancock 7,347]

I'd go shoot a deer and have it all ground.

[Gene Parmesan 4,007]

Are you doing this out of the kindness of your heart or is there a cost reimbursement?  If I spent the money and time to make proper 5 gallons of chili only to have it set next to Karen's crockpot of velveeta, I think I'd loose my shit and demand satisfaction.

[jimmyjazz 45,952]

10 minutes ago, Jerry Callo said:

I haven't even wrapped my head around making 5 gallons of chili.  I suppose I'll brown all of the meat first in batches and then either use my boiling pot with the propane burner or split it into a couple large pots on the stove.  I should have signed up to just bring cornbread.

I've seen restaurants brown ground beef in the oven.  5 lb would probably take a decent-sized disposable aluminum foil pan from HEB or some such.  Seems pretty legit, look it up.

[Jerry Callo 8,703]

30 minutes ago, Gene Parmesan said:

Are you doing this out of the kindness of your heart or is there a cost reimbursement?  If I spent the money and time to make proper 5 gallons of chili only to have it set next to Karen's crockpot of velveeta, I think I'd loose my shit and demand satisfaction.

I think they will provide an HEB gift card after the fact to cover some expenses, but I know I'll spend more than that.  Karen has already signed up for white chicken chili, whatever the hell that is.  Someone else is doing his famous Helter Swelter chili.

 

[Tonesky 935]

1 hour ago, Jerry Callo said:

Karen has already signed up for white bean chicken chili, whatever the hell that is.  Someone else is doing his famous Helter Swelter chili.

Karen forgot a key word....

[Tonesky 935]

5 hours ago, jimmyjazz said:

Go powder.  By my measurements (I have others if you need them):

1 ancho chile ~ 4.5 tsp ancho chile powder

1 guajillo chile ~ 1 tsp guajillo chile powder (personally I think it's closer to 1.5 tsp but it depends on the chiles you measure)

1 chipotle chile ~ 1 tsp chipotle powder

So, when using powder, do you just put the chile powders in the vitamix with the same amounts of water, oil, garlic, and ground cumin you would use if making with reconstituted dried chiles?

[jimmyjazz 45,952]

41 minutes ago, Tonesky said:

So, when using powder, do you just put the chile powders in the vitamix with the same amounts of water, oil, garlic, and ground cumin you would use if making with reconstituted dried chiles?

If I'm using powder I just sprinkle the spice mix on the beef as it's browning.  Or, if I'm feeling adventurous, I bloom it in fat (oil or butter) for a minute or so before adding the beef to brown.

I've mentioned it here before, but I've had nice results starting a chili with a roux -- equal parts fat (oil or butter or a mix) and flour, then the ground beef and diced veggies, and on from there.  i wonder if masa could create a roux?  Sounds like an experiment.

[tx 3 putt 76,957]

Chili powder roux = enchilada gravy

 

how many lbs of meat we talking about here  ?

[Etexhorn13 3,051]

5 gallons is such an odd measurement, I don’t even know how I’d go about quantifying all of that. I just buy ~3# of diced chuck and ~1-1.5# coarse ground beef and go from there. If anyone ever asked me to bring anything other than “big ass pot” amount of chili, I don’t know what I’d tell them. 

[deft 6,849]

Yeah, lemme also get a liter of chili

I don’t want a large farva. I want a goddamn liter of chili!

[hobbes2702 13,033]

3 hours ago, jimmyjazz said:

i wonder if masa could create a roux?  Sounds like an experiment.

 

I’m interested to see the results of that 

[HouTex 1,867]

I’ve made 4-5 gallons of chili at chili cook offs.  It’s not terribly difficult.  IIRC, that probably calls for 12-14 lbs of meat—maybe a little more.  Get course ground meat and some chuck and cube it to about 3/4 inch pieces.  Season the meat with seasoned salt.  Brown the meat in batches.  You can find powder based chili recipes online and adjust the seasonings for your number of pounds of meat.   When it’s browned, add the dry powders in two or three dumps.  After the meat is browned I add the first spice dump and the liquids-beef stock or water and Knorr’s beef concentrate or whatever liquid you use.  A beer or two would be good too. After about 30 minutes of simmering, add the second spice dump.  I simmer it for another 30 minutes and start tasting it.  You might not need the rest of the dry spices.  Add a little tomato sauce if that’s your thing.  I like a little tomato sauce in my chili but too much is a bad thing.  I usually aim for simmering my chili for 1 1/2 hours total.  As for chili powder, my favorite is Mexene.  The recipe you choose probably will have cayenne powder for heat.  I hold off adding it all until I taste for spiciness, especially if I’m cooking for a group with diverse heat tolerances.  

[tx 3 putt 76,957]

 

 

[deft 6,849]

When do I add the beans?

[Texzilla58 4,735]

These folks are just going to dump it in a bowl with a bunch of chips, onions, jalapeños and then a ladle of rotel dip. You can make a perfectly adequate chili without stupid expense or effort.

Either find some chuck roasts on sale and get 4 or 5 three pounders and have them ground coarse. Or really go easy and just buy 15lbs of 80/20 chub pack ground beef at Costco or Sam’s. It’s fine. No one will care. Especially if they are drinking.

Put a tbsp of ap flour per pound in oil as you’re browning the meat. Get a big thing of McCormick chili powder and cumin at Costco or Sam’s. 4tbsp chili powder and 2 cumin per 3 pounds. A chopped onion per 3 pounds (puree in a blender with a bunch of garlic. A 28oz can crushed tomatoes per 3lbs, then beef broth and a beer say a 50/50 12oz beer plus 12oz broth per 3lbs. Dont scorch it and adjust seasonings as you cook. Add cayenne for heat as you see fit but you don’t want the left overs. Easiest also is just claim you misjudged and do 9-10 lbs meat and cut accordingly. If you made a tetlingua winning chili most of your neighbors would complain. Keep it simple stupid

[jimmyjazz 45,952]

10 hours ago, Texzilla58 said:

These folks are just going to dump it in a bowl with a bunch of chips, onions, jalapeños and then a ladle of rotel dip. You can make a perfectly adequate chili without stupid expense or effort.

+ rep.  (I'd skip the beer, though.  Or disclose it.  Your sober neighbors might get pissed about consuming alcohol, even if the alcohol largely cooks off.)

[Anastasis 23,469]

10 hours ago, Texzilla58 said:

These folks are just going to dump it in a bowl with a bunch of chips, onions, jalapeños and then a ladle of rotel dip. You can make a perfectly adequate chili without stupid expense or effort.

If you made a tetlingua winning chili most of your neighbors would complain.

All of this. 

Edited December 12, 2023 by Anastasis

[tx 3 putt 76,957]

10 hours ago, Texzilla58 said:

These folks are just going to dump it in a bowl with a bunch of chips, onions, jalapeños and then a ladle of rotel dip. You can make a perfectly adequate chili without stupid expense or effort.

Either find some chuck roasts on sale and get 4 or 5 three pounders and have them ground coarse. Or really go easy and just buy 15lbs of 80/20 chub pack ground beef at Costco or Sam’s. It’s fine. No one will care. Especially if they are drinking.

Put a tbsp of ap flour per pound in oil as you’re browning the meat. Get a big thing of McCormick chili powder and cumin at Costco or Sam’s. 4tbsp chili powder and 2 cumin per 3 pounds. A chopped onion per 3 pounds (puree in a blender with a bunch of garlic. A 28oz can crushed tomatoes per 3lbs, then beef broth and a beer say a 50/50 12oz beer plus 12oz broth per 3lbs. Dont scorch it and adjust seasonings as you cook. Add cayenne for heat as you see fit but you don’t want the left overs. Easiest also is just claim you misjudged and do 9-10 lbs meat and cut accordingly. If you made a tetlingua winning chili most of your neighbors would complain. Keep it simple stupid

all of this. Id use a little more flour though

id also use those chili kits, and add some extra flavor

 

if you want to go next level. Cut back some and add a couple big cans of chili. Season some to taste 

 

Edited December 12, 2023 by tx 3 putt

[utee94 15,823]

There are 640 fluid ounces in five gallons, so to get your 5 gallons of chili, just go out and buy 6 of these big boys, throw 'em in a pot and warm it up, and call it a day.

Edited December 12, 2023 by utee94

[tx 3 putt 76,957]

2/3 real chili + 1/3 canned is very acceptable in this situation / group setting 

im curious, how are they going to be eating it ? Frito pies ? On hot dogs ? 

Edited December 12, 2023 by tx 3 putt