Chili w/o beans

[UncleBuck 6,455]

On 10/11/2024 at 6:08 PM, Texzilla58 said:

Usually a heaping tbsp per pound.  I like a heavy cumin edged.  

Same. And whether for at home or for competition I'm adding half my cumin closer to the end of the cook than the beginning. 

[Dbeasy 15,092]

I have an impossible task, but I'll give it a shot and ask the experts here anyway. I need to make a pot of chili for family. Most of us are fine with a solid typical Texas chili. Except we have a few family members that really, really want beans in theirs.  In addition, they can't handle much heat because they are older.  Finally, just to top it off, any meat that is gristly would also be a problem, so I want to make sure I use the right meat(s) in it. Any thoughts on a recipe, where maybe some beans or additional heat could be added at the end to some of the bowls? I'm at a loss.

[jimmyjazz 46,130]

Two pots.

[Underdog 28,773]

Or a few cans of Wolfe chili, would they even notice? 

[Dbeasy 15,092]

So I'll fix one pot of Jimmy Jazz recipe from the beginning of this thread, and the second pot from another chili with beans recipe I already have.  For that one, it calls for a few tablespoons of chili powder. COuld I just substitute the rehydrated chilis discussed in this thread? At least I could give them something interesting.  Any thoughts on best meat cuts?

[utee94 15,862]

For the old farts, just do a pot of Wick Fowler's with 2 lbs standard ground beef, and throw some cooked beans in at the end.  Sounds like that's what they're looking for anyway.

 

[jimmyjazz 46,130]

1 hour ago, Dbeasy said:

So I'll fix one pot of Jimmy Jazz recipe from the beginning of this thread, 

If it's the recipe that starts with these ingredients, I would recommend tilting to more guajillo and less ancho.  Maybe 6/12 instead of 8/8 or something like that.  Too much ancho just gets things kinda sweet and raisin-y.  (Again, my opinion only, but you did reference a recipe I posted.)

2 lb    beef chuck (cubed ~ 1/2")
1 lb    pork loin (cubed ~ 1/2")
8        dried guajillo peppers
8        dried ancho peppers
4        dried chipotle peppers

[Dbeasy 15,092]

So, here is what I've decided to do. I took the Jimmy Jazz recipe and "merged" it with an InstaPot chili recipe we've used in the past (with beans) that was decent. I'm adding some beans, but not a ton. I'm violating every rule of chili-making. I feel dirty. If folks want me to post the recipe and results next week, I will. Conversely, if you want me to not say another word again about this basterdized chili, I totally understand.

[jimmyjazz 46,130]

I'd like to see it.

[Gene Parmesan 4,014]

2 hours ago, Dbeasy said:

So, here is what I've decided to do. I took the Jimmy Jazz recipe and "merged" it with an InstaPot chili recipe we've used in the past (with beans) that was decent. I'm adding some beans, but not a ton. I'm violating every rule of chili-making. I feel dirty. If folks want me to post the recipe and results next week, I will. Conversely, if you want me to not say another word again about this basterdized chili, I totally understand.

Beef stew, or whatever you would call chili with beans, tastes great.  Or at least it's certainly not the beans that make it bad.  Just throw some cayenne in your bowl if you need more heat.

[UncleBuck 6,455]

2 hours ago, Gene Parmesan said:

Beef stew, or whatever you would call chili with beans, tastes great.  

I call chili with beans in it Chili With Beans. Chili is a type of stew. Chili with beans in it, also a type of stew.

 

As for the task at hand, my step-grandmother would make both a pot of chili AND a pot of beans at family get togethers sometimes. Provide a slotted spoon and they can throw their beans in the chili if they want.

As for the heat issue, maybe mash up or blend up some chilies, fresh or cooked, and have a good sized bowl of it on the side for people to thrown a spoonful in their chili/chili with the beans if they want to spice it up a bit. Maybe roast some serranos and get those chopped up/blended up on the side. One of my favs is a bunch of chile pequins mashed up in the molcajete with just a bit of liquid to spread it out and help lube things up for better mashing (maybe just a bit of water, or a bit of tomato juice). You throw that in a stew or soup (chili in this case) and man, it'd be good for a quick heat. Obviously a lot of work, both making it and just finding that many pequins.

OR maybe just a bottle of Louisiana hot sauce or other type of pepper sauce to pass around/on the counter. 

[Herbie Hancock 7,376]

HEB has chuck roast on sale, so I picked up a 2.5 lb’er and cubed it up this morning as I’ve been adding around cubed meat into my ground at a 2:1 ratio in my last few batches. Went to put the cubed chuck in the fridge and saw an open bottle of spicy Zing Zang Bloody Mary mix and said what the bell. Chuck has been marinating in that since about 8 this morning, about to start cooking at 3.

[Herbie Hancock 7,376]

Boys, this shit fucks.

[Braff Zacklin 13,662]

Looks great. Also looks like barely enough for one mouthful.

[hobbes2702 13,073]

On 11/19/2024 at 7:18 AM, Dbeasy said:

So, here is what I've decided to do. I took the Jimmy Jazz recipe and "merged" it with an InstaPot chili recipe we've used in the past (with beans) that was decent. I'm adding some beans, but not a ton. I'm violating every rule of chili-making. I feel dirty. If folks want me to post the recipe and results next week, I will. Conversely, if you want me to not say another word again about this basterdized chili, I totally understand.

Post it

[Texzilla58 4,744]

I started doing this years ago when we lived in California.  Was asked to make “real Texas Chili” by the host who was Canadian for a Super Bowl party.   Asked to define it, he said “ you know, chili, beans, sorta spicy…the real thing!”

i told him I’d need some room.  Anyway I didn’t compromise the real lines.  I was the only Texan, the rest were Bay Area locals, New Yorkers, midwesterners. Having eaten out with them often they had zero clue and little heat tolerance.  Made a simple pot of ground beef chili with gebhardts and crushed tomatoes.  A pot of beans.  And lots of add ins.  It’s evolved and expanded.  I have a DiL from west Oklahoma so it’s bean tolerant.

my last big one:

big pot of Red (ground 80/20, tomatoes, chili powder, cumin, onions, garlic; they love it and I figured out doing a chile paste and chuck roast is lost and waste of time and money)

pot of green chili (ground pork, pork shoulder, onions, jalapeños, poblanos, anaheims, tomatillos)

pot of pinto beans made with bacon grease, bacon, ham hock, chile, beer)

Mexican rice, Fritos, tortilla chips, saltines, chopped fresh jalapeños, chopped onions, biscuits or flour tortillas (great with the green), sour cream, shredded cheese.  A bunch of other shit.  
if you’re have the notion ill grill up hot dogs or links.  I like wrapping one up with chili cheese and onions in a flour tortilla.  Always a hit and something few have had.  My dad made them when I was a kid.

 

 

[Dbeasy 15,092]

So I had to delay the chili because we missed our cold weather window. Trying again next Friday. I noticed almost everyone in this thread floats whole serranos or jalapenos. We've always cut up serranos, with seeds, and dumped them in. What is the effect of floating vs dumping them in diced up?

[tx 3 putt 77,425]

1 hour ago, Dbeasy said:

So I had to delay the chili because we missed our cold weather window. Trying again next Friday. I noticed almost everyone in this thread floats whole serranos or jalapenos. We've always cut up serranos, with seeds, and dumped them in. What is the effect of floating vs dumping them in diced up?

 

i float them. blend after and add back in to desired heat level 

 

[Wiler77 1,576]

You can't "mark" your chili in competition, so most float the japs or serranos to add the heat without the actual pepper. I have no idea if the people that do it on this thread do competition chili and it's just habit. But I don't know why you wouldn't dice them up and add to the pot.

[jimmyjazz 46,130]

1 hour ago, Dbeasy said:

So I had to delay the chili because we missed our cold weather window. Trying again next Friday. I noticed almost everyone in this thread floats whole serranos or jalapenos. We've always cut up serranos, with seeds, and dumped them in. What is the effect of floating vs dumping them in diced up?

When I float fresh chiles I squish them with tongs before removing.  It gets most of the heat and flavor into the pot without changing the texture.

[Anastasis 23,485]

@jimmyjazz would you mind reissuing your current recipe?

[jimmyjazz 46,130]

10 minutes ago, Anastasis said:

@jimmyjazz would you mind reissuing your current recipe?

Hmmm. It kinda varies.  Let me see what the last I notated was.  Please be aware I don't know shit about shit.  Never done a competition, strictly home cooking.

[jimmyjazz 46,130]

16 minutes ago, Anastasis said:

@jimmyjazz would you mind reissuing your current recipe?

OK, these are my last notes.  I remember liking this one quite a bit.  Nothing on the actual cook, just the ingredients.  I get lazy.  I remember I diced the chuck roast into ~ 3/4" cubes and that was a nice contrast to the ground chuck "gravy".  Apologies for using frozen onions.

Spoiler

2.2 lb     chuck roast

1 lb         ground chuck

6              ancho chiles

10           guajillo chiles

7.5 oz    chipotles en adobo

8 oz        tomato sauce

4 c           chicken broth

2 t           smoked Maldon sea salt

12 oz      frozen chopped onion

8 oz        mild diced canned green chiles

3              cloves garlic

2 T          fresh ground cumin

1 T          Mexican oregano

1.5 tsp   Morton’s salt, divided

 

Edited Sunday at 09:43 PM by jimmyjazz

[utee94 15,862]

1 hour ago, jimmyjazz said:

When I float fresh chiles I squish them with tongs before removing.  It gets most of the heat and flavor into the pot without changing the texture.

I dice them up fine and by the end of the long cook they just melt away, don't change the texture at all.  And heaven forbid I get a little more veggie flesh in my diet.  I've always thought floating them was kind of silly but I don't know anything about competition cooking.