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Chili w/o beans


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  On 12/12/2023 at 5:25 PM, utee94 said:

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.

WOLF BRAND Chili No Beans, Chili Without Beans, 106 oz.

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One of my family's favorite stories to retell at gatherings is how my aunt bit into a piece of hide (with hair) while eating Wolf chili. She sent it to them and they sent her back a postcard with a generic apology and two cases of wolf brand chili.

She was a broke college student at the time so she still ate the chili.

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  On 12/16/2023 at 9:03 PM, Jerry Callo said:
  On 12/16/2023 at 8:58 PM, jimmyjazz said:
Wait, you're cooking 2 batches, one 6# and one 12#?  Are you hosting the Longhorn football team?
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Yep. Neighborhood holiday party. Signed up to bring 5 gallons of chili.

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Oh yeah, forgot about that.  Hope they love it!

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Wife & I have a late-breaking shot at dinner out of the house tonight.  Since she's spent a good part of the afternoon at Enchiladas Y Mas, I get to pick.  I thought "how about Texas Chili Parlor"?  

I figured I'd show her the menu options (chili, enchiladas, burgers, etc.).  Good luck finding a legit website for that place.  I mean, I know it's a dump, I've been there a ton, but damn, people, how hard is it to have a basic website, and not on a ".club" domain?

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  On 12/16/2023 at 9:03 PM, Jerry Callo said:
  On 12/16/2023 at 8:58 PM, jimmyjazz said:
Wait, you're cooking 2 batches, one 6# and one 12#?  Are you hosting the Longhorn football team?
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Yep. Neighborhood holiday party. Signed up to bring 5 gallons of chili.

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chili is an unusual menu choice for the neighborhood swingers Christmas party

 

 


 

 

IMG_7566.gif

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  On 12/16/2023 at 11:51 PM, jimmyjazz said:

Wife & I have a late-breaking shot at dinner out of the house tonight.  Since she's spent a good part of the afternoon at Enchiladas Y Mas, I get to pick.  I thought "how about Texas Chili Parlor"?  

I figured I'd show her the menu options (chili, enchiladas, burgers, etc.).  Good luck finding a legit website for that place.  I mean, I know it's a dump, I've been there a ton, but damn, people, how hard is it to have a basic website, and not on a ".club" domain?

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I bet she spent a good part of Sunday on the shitter after the day she had...

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  On 12/18/2023 at 5:51 AM, Texzilla58 said:


Sure a lot of trouble to serve to a bunch of neighbors. Did any complain and say they prefer Wendy’s or ask for beans?

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No complaints.  There where several other chili adjacent mixtures with beans and other stuff.  One vegan, two vegetarian, one vegetarian with India spices, one white chicken chili, one turkey chili, and a couple really spicy mixtures with all kinds of stuff in there.  It was a fun evening.

Browning 18# of chuck in the oven was the way to go.  Three batches in large foil pans took about 35-40 minutes each.

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  On 12/18/2023 at 2:37 PM, Jerry Callo said:

Browning 18# of chuck in the oven was the way to go.  Three batches in large foil pans took about 35-40 minutes each.

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I saw a guy do that on one of the cooking shows . . . probably DD&D.  It looked remarkably effective.  Did you have to put in a lot of muscle to get it to break down?

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  On 12/18/2023 at 2:37 PM, Jerry Callo said:

No complaints.  There where several other chili adjacent mixtures with beans and other stuff.  One vegan, two vegetarian, one vegetarian with India spices, one white chicken chili, one turkey chili, and a couple really spicy mixtures with all kinds of stuff in there.  It was a fun evening.

Browning 18# of chuck in the oven was the way to go.  Three batches in large foil pans took about 35-40 minutes each.

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Big pans on double burners 

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  On 12/18/2023 at 3:24 PM, jimmyjazz said:

I saw a guy do that on one of the cooking shows . . . probably DD&D.  It looked remarkably effective.  Did you have to put in a lot of muscle to get it to break down?

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I just threw the course ground chuck in right out of the package.  20 minutes covered in foil.  Break the meat up a little (not a euphemism).  10 minutes uncovered, break the meat a little.  10 more minutes, then into the pots.  Breaking it up along the way kept it from being a solid block of cooked meat.  

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  On 12/18/2023 at 4:44 PM, Jerry Callo said:

I just threw the course ground chuck in right out of the package.  20 minutes covered in foil.  Break the meat up a little (not a euphemism).  10 minutes uncovered, break the meat a little.  10 more minutes, then into the pots.  Breaking it up along the way kept it from being a solid block of cooked meat.  

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Coarse ground probably helped, too.

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  On 12/18/2023 at 2:37 PM, Jerry Callo said:
No complaints.  There where several other chili adjacent mixtures with beans and other stuff.  One vegan, two vegetarian, one vegetarian with India spices, one white chicken chili, one turkey chili, and a couple really spicy mixtures with all kinds of stuff in there.  It was a fun evening.
Browning 18# of chuck in the oven was the way to go.  Three batches in large foil pans took about 35-40 minutes each.

What is in a vegetarian “chili” that’s not in a vegan “chili”?

Turkey chili is usually fill of beaks and goozlers. Not a fan.

Did you win?
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  On 12/18/2023 at 6:38 PM, Jerry Callo said:
  On 12/18/2023 at 6:34 PM, Texzilla58 said:

What is in a vegetarian “chili” that’s not in a vegan “chili”?

Turkey chili is usually fill of beaks and goozlers. Not a fan.

Did you win?
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I think a proper vegan chili must include tears.

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They call that Tenorman chili in Colorado.

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  On 12/19/2023 at 8:06 AM, StassneyHorn said:

But not to piss anyone off, this is the only place I’ve seen people put real beef in chili my entire life.

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?????

Heathen.

Now I am no Chili-Czar like many on this thread. But, when I make my chili, I put the beef, or pork, or venison on the grill to brown it up.  I use charcoal and usually hickory. This adds just a bit of smokiness to the chili.

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  On 12/19/2023 at 8:05 AM, StassneyHorn said:

Ground beef w/potatoes, red beans and Fritos is the only way to make chili, most of y’all are fucking gross. 

Jalapeños, cheese, corn bread and sour cream are nice flairs.

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  On 12/19/2023 at 8:06 AM, StassneyHorn said:

But not to piss anyone off, this is the only place I’ve seen people put real beef in chili my entire life.

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james cameron aliens GIF

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  On 12/16/2023 at 8:17 PM, Jerry Callo said:


Big Ass Pot of Chili on and simmering. 12# course ground chuck, 3 onions, 12 cloves garlic, 12T san antonio chili powder, 8T cumin, crushed tomatoes, beef broth, and cayenne pepper.

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How many servings did you get out of each on those batches as an estimate? Looks like a big pot of chili is in my future for a family (~25 heads) get together over the holidays. Thinking the 12# batch is about right with leftovers for the freezer?

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  • 2 weeks later...

I'm gonna make a big batch of red using brisket point left over from Christmas Eve.  I had to buy some chile de arbol for my wife's charro bean recipe, so I want to use them in the chili.  I've never used them, though.  How hot are we talking?  How many per pound of beef?  I usually just do ancho, guajillo and either chipotle or some cayenne pepper.  Think "XX" hot -- not blow your skull out, but not mild, either.

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  • 2 months later...

I need guidance on serving chili (or any other soups, stews, etc in cold weather) the next day in a crock pot/slow cooker. I figure this is the better place to ask than that other thread. I’ve done some googling but I don’t feel confident in any of that advice.

I’m thinking of two scenarios. One where there are a few hours between setup and serving. Can the chili go in cold and will the crock pot heat it to serving temp in a few hours? The second is a setting where the chili will need to be hot and ready to serve within 2 hrs at most. I assume it needs to be heated to serving temp first then left on low heat until serving time. I have no experience in any of this and don’t know what I don’t know. I have only assumptions.

I’m thinking ahead to November so I have lots of time for trial and error. I don’t even own a slow cooker yet and have to consider the purchase of that hardware.

What’s your process? 

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1lb ground deer/pork

1 tube chorizo 

1.5 to 2lbs of beef chili meat

1 tub heb hot pico

1 large chopped onion

1 can rotel, blended

1 box of chili seasoning

chili / garlic / onion powder. Salt and Pepper

 

IMG_9569.thumb.jpeg.77939636ea7b9197396097f8a1eac68a.jpeg 


all the non meat and onion. Chili roux 

 

add the meat, let the crockpot work it’s wonders 

 

 

IMG_9570.jpeg

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  On 4/3/2024 at 5:27 PM, South Austin said:

Looks great.  Not to nitpick, but that seems like a very coarse chop for the onion.  Is that your usual style?  I prefer a dice myself, though I'd happily slam what you made.

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Im the only one that will eat it and i have no preference 
 

the gf eats chicken tenders or chicken tenders 

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