Chili w/o beans

[Anastasis 23454]

So the reconstitution step is just soaking them in some warm water 

[South Austin 52431]

I use 8 New Mexico chilis and 2 ancho chilis per about 2 lbs meat.  Simmer in about 1.25 cups of water for 5 minutes, then puree. 

[Brisketexan 105037]

So the reconstitution step is just soaking them in some warm water 

Well, yeah. Gotta always have some fried chilis on hand. I’m a Texan-messican after all. BUT...rinse them well before the soak. Rat piss and all that.

And I soak them in HOT water - I bring it to a boil, and soak them for about an hour.

[huge 3793]

I need to make a batch this weekend.  Anyone ever use backstrap in chili?  Would that work?

[Brisketexan 105037]

I need to make a batch this weekend.  Anyone ever use backstrap in chili?  Would that work?

I’m sure it would. I usually use lower quality cuts, because I use backstrap for grilling etc, but I don’t see why not.

[elfenix 34221]

14 minutes ago, huge said:

I need to make a batch this weekend.  Anyone ever use backstrap in chili?  Would that work?

just limit your cooking time/temp with the backstrap, it's fairly lean without a lot of connective tissue to break down so it'll be done in a hurry.

[huge 3793]

I have a ton so I don't mind.  I will experiment and report back.

 

[jimmyjazz 45877]

I'm at 8 peppers per lb of meat.  Equal blend of ancho, guajillo, and chipotle.  Made a batch yesterday on a quick trip home from the office at lunch, and it was glorious at dinner.  I have a photo somewhere . . . pretty standard stuff, but chili.

EDIT:  by "equal blend" I mean 8 of each pepper for a 3 lb chili.

Edited October 18, 2018 by jimmyjazz

[jimmyjazz 45877]

Latest batch . . . still needs more heat:

[HOOK'EMHOOAH 1610]

Chili does not have beans. If you add beans like a fucking asshole, then you specify and promptly throw that shit in the trash.

[Sbbruin 21825]

So I'm part of this "Cooking on a Boat" FB group.  This was posted today.  Figured y'all would approve.

[Hank_Hill 18784]

People suck.

[Allandale 3]

I smoke all my peppers and use variations of seasoning to what I have seen on here. I like to mix and match peppers to try new things but smoking them is glorious and really gives it a smoky flavor. Also, I use a cup to cup and a half of Bourbon in lieu of any Chicken or Beef stock. I just use water and Bourbon. 

[WhatTheBuck 28771]

20 hours ago, Sbbruin said:

So I'm part of this "Cooking on a Boat" FB group.  This was posted today.  Figured y'all would approve.

What is that? Chum? 

[MNLonghornFUKM 8817]

What's a good simple recipe that's easy to make?

I don't need peppers, leftover brisket etc. Just the same boring spices like cumin and cayenne pepper seasoning

[utee94 15797]

2 minutes ago, MNLonghornFUKM said:

What's a good simple recipe that's easy to make?

I don't need peppers, leftover brisket etc. Just the same boring spices like cumin and cayenne pepper seasoning

[Brew 3049]

Go authentic.

[Dutch 4465]

11 hours ago, utee94 said:

This is the correct answer.  Don't forget to add one of these...

[MNLonghornFUKM 8817]

Shouldve clarified..no wolf brand chili

[Gen. Applewhite 226]

15 hours ago, MNLonghornFUKM said:

What's a good simple recipe that's easy to make?
 

Cube 3 pounds of beef, cover in water and simmer until tender. Let it cool or refrigerate overnight and skim the fat off the top, and then add as much crushed garlic as you want, a pureed onion, and three packages of chili seasonings. Return to simmer and get it to the desired thickness, either by adding more liquid, or simmering with the lid off/adding a thickener (i.e., masa flour). At that point, adjust the final taste to your liking by adding any combination of salt, red pepper or cumin.

[elfenix 34221]

12 hours ago, Dutch said:

This is the correct answer.  Don't forget to add one of these...

needs a couple bags of corn chips. 

[Hank_Hill 18784]

Wick Fowlers is actually very good.

[Dutch 4465]

Yep. Simple, quick, and as hot as you want. Pretty hard to mess up Wick Fowler’s. 

[HouTex 1866]

Wick Fowlers is actually very good.

Yep. He was one of the first, if not the first, champions at Terlinqua.

[utee94 15797]

3 hours ago, Hank_Hill said:

Wick Fowlers is actually very good.

 

59 minutes ago, Dutch said:

Yep. Simple, quick, and as hot as you want. Pretty hard to mess up Wick Fowler’s. 

Yup.  Exactly why I posted it.  I wasn't being snarky or messing around. If you want super quick and easy chili, that's the way to go.

 

[Moby Ric 2058]

Going make the first chili of the season today.  It is time and my body is ready.  But I will take more prilosec than normal.

 

btw, nice stew you got there bruin.  Not really.

[BigDHornfan 6545]

Made a batch yesterday and changed it up a bit.
Used a couple adobo Chipotles.
Turned out pretty good

[huge 3793]

We have a neighborhood chili cook-off every year and I have always made the typical Texas red. This year decided to switch it up some. Added 2 lbs of chorizo and am serving it more Tex Mex. Got the idea from the AJ Foyt recipe in the Walsh chili book.



Modded it with a lot more seasoning including some home ground chili powder. Also added some beef broth instead of water.


That’s axis burger meat.



Here is the 2lb chorizo, 1 lb axis burger, 2 white onion, 2 chopped japs, 2 chopped Serrano, 8 cloves garlic.

Gonna simmer for a couple hours and see where we stand.


Sent from my iPhone using Tapatalk Pro

[utee94 15797]

Looks good huge, I almost always brown some chorizo and then sear the cubed beef in the chorizo grease.  Bacon works too.  Last batch I used both bacon and chorizo, was pretty awesome I gotta say.

[Chico_SA 521]

I just used the recipe jj posted.  Simmering now and I’ll dig in later but damn, that pepper blend tastes awesome. 

[huge 3793]

17 hours ago, utee94 said:

Looks good huge, I almost always brown some chorizo and then sear the cubed beef in the chorizo grease.  Bacon works too.  Last batch I used both bacon and chorizo, was pretty awesome I gotta say.

Thanks.  That's a great idea on the timing of the chorizo.

Turned out great, but I wanted even more chorizo profile.  Came out like a slightly tangy texas red.  Gonna keep experimenting.

[mushroomface 62]

Soon...

[mushroomface 62]

Best chili I have made so far.

[Dutch 4465]

[irishtexan 11511]

Made a batch yesterday
6 pasilla, 4 ancho, 4 New Mexico, 8 Arbil chili’s toasted and then covered with water to reconstitute.

Puréed

Beef

After browning beef, sautée one large yellow onion and about 6 cloves of garlic in some bacon fat. Add beef back to pot, with one Lone Star, some coffee from that morning, and a few cups of water. Add chili slurry. Simmer for 6 hours adding water as needed.

Edited November 21, 2018 by irishtexan

[BabaYaga 15286]

Listen god dammit.  It's not "Chili W/o Beans"

It's just Chili.  Like tea.  Tea is not naturally sweetened.  So all you "sweet, or unsweetened" tea people can rightly go F-off.  It's just TEA.  Just like it's just CHILI.  If you add beans, its stew.  

[BabaYaga 15286]

1 hour ago, irishtexan said:

Made a batch yesterday
6 pasilla, 4 ancho, 4 New Mexico, 8 Arbil chili’s toasted and then covered with water to reconstitute.

Puréed

Beef

After browning beef, sautée one large yellow onion and about 6 cloves of garlic in some bacon fat. Add beef back to pot, with one Lone Star, some coffee from that morning, and a few cups of water. Add chili slurry. Simmer for 6 hours adding water as needed.

That's god damn beautiful.  Well done sir.  If you made it in an old cast iron La Creucet pot you've had forever....even better.  

[NorthLoop 14180]

On 11/21/2018 at 2:15 PM, BabaYaga said:

Listen god dammit.  It's not "Chili W/o Beans"

It's just Chili.  Like tea.  Tea is not naturally sweetened.  So all you "sweet, or unsweetened" tea people can rightly go F-off.  It's just TEA.  Just like it's just CHILI.  If you add beans, its stew.  

You must be new around here 

[Underdog 28543]

Jt?

[Jack Straw 2954]

lots of delicious looking chili up in here

my submission, from last weekend 

 

[South Austin 52431]

Looks like that did not suck at all.

[RPM 26315]

On 10/17/2018 at 8:06 AM, Anastasis said:

that bowl would hold most of the contents of my dutch oven if I filled it up.

I still don't see the problem with that.

[Seasick Sailor 3747]

On 6/24/2018 at 11:20 AM, jimmyjazz said:

Probably my best ever:  an attempt to get close to the original San Antonio Chili Queens recipe.  I used less onion and more chile peppers & cumin, but the result was stellar.  I'd say the heat was "medium".  No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water.

 

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
3        cloves garlic 
1        medium sweet onion 
1 t     Mexican oregano
2 T    cumin seeds
2 t     paprika
1 T    salt 
8 c    water
3 T    extra virgin olive oil
3 T    masa harina

1.       stem & seed ancho, guajillo and chipotle peppers.  Soak in 4c hot water for 20 minutes.  Discard steeping water.

2.       Toast cumin seeds until fragrant; grind to medium powder

3.       Combine cumin with oregano, paprika and salt

4.       Heat 4 c water until warm and add to blender with drained peppers and half of spice blend

5.       Blend pepper/water/spice combination with 1 T olive oil until very smooth

6.       Dice onion medium fine; saute in 2 T olive oil until slightly translucent over medium heat in large Dutch oven

7.       Mince garlic and set aside

8.       Dice beef & pork to ~ ½” cubes, add to Dutch oven, season with remaining spice blend and saute until lightly browned

9.       Add garlic to Dutch oven for ~ 30 seconds, do not burn

10.    Immediately add pepper/water/spice puree to Dutch oven and reduce to low

11.    Simmer for 2-3 hours, adding water as necessary.  Add masa harina before serving to tighten.

Making this recipe now. It's my first time using dried peppers and freshly ground cumin. Smells fantastic already.

[pops 6980]

On 6/24/2018 at 10:20 AM, jimmyjazz said:

Probably my best ever:  an attempt to get close to the original San Antonio Chili Queens recipe.  I used less onion and more chile peppers & cumin, but the result was stellar.  I'd say the heat was "medium".  No tomatoes, no stock, mostly just beef & pork, chile peppers, spices and water.

 

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
3        cloves garlic 
1        medium sweet onion 
1 t     Mexican oregano
2 T    cumin seeds
2 t     paprika
1 T    salt 
8 c    water
3 T    extra virgin olive oil
3 T    masa harina

1.       stem & seed ancho, guajillo and chipotle peppers.  Soak in 4c hot water for 20 minutes.  Discard steeping water.

2.       Toast cumin seeds until fragrant; grind to medium powder

3.       Combine cumin with oregano, paprika and salt

4.       Heat 4 c water until warm and add to blender with drained peppers and half of spice blend

5.       Blend pepper/water/spice combination with 1 T olive oil until very smooth

6.       Dice onion medium fine; saute in 2 T olive oil until slightly translucent over medium heat in large Dutch oven

7.       Mince garlic and set aside

8.       Dice beef & pork to ~ ½” cubes, add to Dutch oven, season with remaining spice blend and saute until lightly browned

9.       Add garlic to Dutch oven for ~ 30 seconds, do not burn

10.    Immediately add pepper/water/spice puree to Dutch oven and reduce to low

11.    Simmer for 2-3 hours, adding water as necessary.  Add masa harina before serving to tighten.

On the stove right now. Only change was I added a can of diced San marzanos because I don't know why. Just did. And floated a serrano.  

[pops 6980]

I'd suck jimmyjazz' dick if he wanted me to. 

[Anastasis 23454]

uh, getting weird in here. 

['stache 21788]

Did the same basic recipe, except used chorizo instead of ground pork, added some tomato paste, cilantro, and jalapeño to the pepper slurry, some beer and very little beef stock just for simmering, and couldn’t find dried chipotle so used additional guajillo and anchos. Was great!









A few mods for next time. Will probably use chopped jalapeños with the onions, and will probably use fresh or canned tomatoes just ‘cause. Also I used the chorizo my mom used to use for breakfast tacos but it was too loose and greasy. Had to skim a few cups of grease off the top. I’ll probably use just ground pork next time or a tighter chorizo from casings.

[VolenteHawk 495]

I completely forgot I made chili the day before Thanksgiving.  Took quite a bit of heat out of my normal due to the audience.  Also had to change a couple of ingredients to accommodate shit I could find in BFE Kansas.  No beans, because chili.

[Dutch 4465]

I'd eat that; looks good.

Edited December 5, 2018 by Dutch

[RPM 26315]

Got a pot of greatness going here. Forgot to take pics during prep. Using a combo of chili meat and double sliced stew meat (4 lbs total), 1 yellow onion, 2 cans Red Gold diced tomatoes with Hatch chiles, 2 cans El Pato hot tomato sauce, 1 can Hatch hot green chilies, about a pint of V/8, 1 1/2 cans of Coors original and 2 packs of Williams TexMex chilli blend.

Browned and seasoned the meat, added everything else and let simmer. I did add something new as an experiment, a big dollip of Dona Maria mole concentrate. Been stirring every 20 min and so far things look very good.

Will report back in an hour or so.