Jackstraw
Footballguy
I use grape jelly to get the sweetness. Its money. A small jar to a decent size stock pot of chili. Gets it just sweet enough but not so much that it is obnoxious.
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Tried this chili recipe for the first time... (2 Viewers)
- Thread starter Judge Smails
- Start date
Road Warriors
Footballguy
I haven't tried this particular recipe, but just made one that is very similar in the basics and quantities. I use a 2:1 beef
ork ratio, but the important ratio for the chili overall is meat to other stuff ratio, IMO.
Harry Manback
Footballguy
This is pretty awesome.
Harry Manback
Footballguy
I agree with this guy.
Guster
Footballguy
Just got back from Kroger - got 3 lbs of flank steak cut into ~0.5" cubes and 3 lbs of hot pork sausageI don't have time to make this tomorrow night - I have other plans... I'll be making it tonight to serve Saturday night. Any tips on how to reheat it on Saturday?TobiasFunke said:
BigJohn
Footballguy
Croclpot + enough beer to get the consistency you want. Start off with a 1/2 bottle, then go from there.
Dan Lambskin
Footballguy
made chili last night and wanted to add a bay leaf and the wife and my mom said not too...last time i listen to a woman about chili
Making this chili right now and it smells amazing. Anyway I am at the simmer stage before adding the beans right now. I 'd like to know once the 90 minutes are up and I finish the beans part can I continue to simmer the chili for the rest of the afternoon? Would it be better to just put it in the fridge until about an hour before dinner and then reheat? I've always thought the longer you have to simmer and let the ingredients really mix the better. Thanks!
Nigel
Footballguy
I'm making this tomorrow, and this reminds me of a question - when exactly do you put the beans in?
There is a 90 minute simmer stage that has all of the other ingredients right before adding the beans...
bryhamm
Footballguy
I put the same pot I cooked it in back on the stove on low/simmer. And as has been discussed here, no additional liquid is added. It gets pretty runny on it's own.Not sure if using the crock pot would be any different for any reason. I can't think of why it would be. So, I would personally not add any beer. It will be very thick when you start warming it up, but it will become runnier as it warms up.
Nigel
Footballguy
then how much longer with the beans?
30 more minutes
30 minutes is long enough for dry beans? Or are we talking canned beans?
george
Footballguy
wadegarrett
FFA Legend™
On the stove. 
Hi Nigel,Easy answer on when to put the beans in for real chili: Never If you're making bean soup with chili flavoring, put them in at the end...
J
Made chili today.
My normal recipe is close to Judge's here. I use way more chiles (about 8-10) and way more garlic (a whole head) and I add 1 ounce of bakers chocolate. And for Texas chili, I use Shiner Bock beer. But basic idea is the same.
Good stuff.
J
My normal recipe is close to Judge's here. I use way more chiles (about 8-10) and way more garlic (a whole head) and I add 1 ounce of bakers chocolate. And for Texas chili, I use Shiner Bock beer. But basic idea is the same.
Good stuff.
J
Warehouse Nasty
Footballguy
Making this today. About 30 minutes into the simmer portion. It's pretty runny now, will it thicken significantly?
NorvilleBarnes
Footballguy
Made it today with Judges recipe and Agave Nectar for the sweetener. Simmering now.
John Bender
Footballguy
Yup. Make sure you keep it simmering and keep the cover off. It will thicken up very nicely for you.
Warehouse Nasty
Footballguy
Thanks buddy. Smells fantastic!
John Bender
Footballguy
You got it mang - make sure you let us know how it comes out.
Harry Manback
Footballguy
Where are people getting these dried chills?
Hastur
Footballguy
Most supermarkets and Walmart have them. Usually, there is a rack of whole herbs/spices/chilies. Look in the regional foods section.
John Bender
Footballguy
Stop and Shop carries them man. In the produce area near the regular and jalapeno peppers.
madshot31
Footballguy
Every super market on the west coast has them dried in big bags for a good price. Although, you can get the fresh variety of chillies and grill them up yourself for cheap also.
Harry Manback
Footballguy
I'll level with you.
I only tried my local Market Basket, and haven't tried anywhere else. Wasn't sure if they were lame or if I had to go to a specialty store.
I made this yesterday. Made a few changes, probably my favorite yet.
1/3 Cup of Olive Oil
5 3 pounds of stew meat
1 pound of spicy pork sausage
1 2 pounds of pork sausage
3 large onions chopped
6 cloves of garlic minced
A bunch of chili pods, the bag I had the pods are very small
1 small can of tomato paste
1 can of tomato soup sauce
1 tsp of cayenne pepper
2 tsp oregano
2 TS of dried cumin
2 bay leaves
½ tsp of black pepper
2 tsp of salt
13 oz10 oz of beef broth
3 TBSP Molasses
1 oz bakers chocolate
36 oz of good amber beer (I used Wachusett Quinn's Amber)
1 shot of Jack Daniels
34 oz of dark red kidney beans
I only tried my local Market Basket, and haven't tried anywhere else. Wasn't sure if they were lame or if I had to go to a specialty store.
I made this yesterday. Made a few changes, probably my favorite yet.
1/3 Cup of Olive Oil
5 3 pounds of stew meat
1 pound of spicy pork sausage
1 2 pounds of pork sausage
3 large onions chopped
6 cloves of garlic minced
A bunch of chili pods, the bag I had the pods are very small
1 small can of tomato paste
1 can of tomato soup sauce
1 tsp of cayenne pepper
2 tsp oregano
2 TS of dried cumin
2 bay leaves
½ tsp of black pepper
2 tsp of salt
13 oz10 oz of beef broth
3 TBSP Molasses
1 oz bakers chocolate
36 oz of good amber beer (I used Wachusett Quinn's Amber)
1 shot of Jack Daniels
34 oz of dark red kidney beans
CletiusMaximus
Footballguy
I made two batches for a party Saturday night - one hot and one mild. They turned out great, but I got somewhat frustrated at having to continually answer the question, "where are the beans?" Several times I heard the comment, "its not really chili, just kind of a meat sauce" (Hi Nigel,Easy answer on when to put the beans in for real chili: Never If you're making bean soup with chili flavoring, put them in at the end...
) Lots of compliments and I loved the result, but my chili-ignorant guests were getting on my nerves a bit by the end of the night.
scoobygang
Footballguy
I made this last night. I found it too heavy for my taste. The flavor was great, but a small bowl sat in my stomach like wallpaper paste for the rest of the night.
It does depend on how far you are from Texas I guess.But educating these folks can be a good thing, CM.JI made two batches for a party Saturday night - one hot and one mild. They turned out great, but I got somewhat frustrated at having to continually answer the question, "where are the beans?" Several times I heard the comment, "its not really chili, just kind of a meat sauce" (Hi Nigel,Easy answer on when to put the beans in for real chili: Never If you're making bean soup with chili flavoring, put them in at the end...) Lots of compliments and I loved the result, but my chili-ignorant guests were getting on my nerves a bit by the end of the night.
That's a good point. We should probably amend the recipe to specify keep it uncovered during simmering. You want some to evaporate out and thicken.J
Nick Vermeil
Footballguy
I also made this yesterday. I went with 3lbs stew beef, 1lb pork sausage and about 3/4 pound andouile. I couldn't find New Mexico chiles so I went with what were labeled Ancho although I'm not sure that's what they were. Three comments:
1) Half hour prep my ###. Took me a little over an hour in my tiny Brooklyn kitchen.
2) The stew beef did not have enough cook time to soften up on a same day cook and eat. The beef was too chewy even in sugar cube size bites.
3) It was a little too spicy. And I like some spicy. That's why I think the Ancho chiles were incorrectly labeled. It wasn't a lingering heat, but very hot on the tongue.
Those three things aside it is very good chili and I have two large containers left over in the freezer. I'm going to keep my eyes open for some New Mexico chiles and I'll make another pass at it in a few weeks. I may try the try tip as a stew beef replacement as well.
1) Half hour prep my ###. Took me a little over an hour in my tiny Brooklyn kitchen.
2) The stew beef did not have enough cook time to soften up on a same day cook and eat. The beef was too chewy even in sugar cube size bites.
3) It was a little too spicy. And I like some spicy. That's why I think the Ancho chiles were incorrectly labeled. It wasn't a lingering heat, but very hot on the tongue.
Those three things aside it is very good chili and I have two large containers left over in the freezer. I'm going to keep my eyes open for some New Mexico chiles and I'll make another pass at it in a few weeks. I may try the try tip as a stew beef replacement as well.
John Bender
Footballguy
Harry
If you really can't find the chilis, shoot me a PM - I bought 5 packs and I'll send ya 1
If you really can't find the chilis, shoot me a PM - I bought 5 packs and I'll send ya 1
Harry Manback
Footballguy
I'll just stop brig a lazy bum and go to a different store, but if still no luck I'll take you up on that.
STEADYMOBBIN 22
Footballguy
OK, we shall see..... MY first try is sitting on the stove.......
I cut the meat into small chunks, but I think I should have cut it even smaller.
The only thing it is missing is a quality beer. (all I have in the fridge atm is Miller lite cans) Going to head out now and add it when I get back.
???
Did you guys cut/mash up the sausages? I cut 3 (of 5) and left the other two so they cut later.
I cut the meat into small chunks, but I think I should have cut it even smaller.
The only thing it is missing is a quality beer. (all I have in the fridge atm is Miller lite cans) Going to head out now and add it when I get back.
???
Did you guys cut/mash up the sausages? I cut 3 (of 5) and left the other two so they cut later.
Wild Young Billy
A Crazy Cat
You probably want to remove the sausage from the casings and mash it up.
That's the right move not to skimp on the beer. It's an important part.JSTEADYMOBBIN 22 said:
snapperhead
Footballguy
I tried this this past Sunday.
It was different but I liked it !
I'll be making this again
I cut the recipe down to about 60% as I was only cooking for two.
I did keep it covered while cooking and it was kind of soupy. After a night in the fridge, it thickened up perfectly.
It is way different than what I normally do!
It was different but I liked it !
I'll be making this again
I cut the recipe down to about 60% as I was only cooking for two.
I did keep it covered while cooking and it was kind of soupy. After a night in the fridge, it thickened up perfectly.
It is way different than what I normally do!
Steve Tasker
Footballguy
Okay, I'm finally going to give this a try this weekend. Planning on Saturday, so I won't be able to let it sit all night. Looks like Offdee culled the various suggestions/modifications in the thread into the recipe above. A few questions:1) Chiles - I don't think they sell the dried chiles at our local supermarket. Are Anaheim and Poblano fine? Another catch, though - we don't have a blender. Do the chiles definitely need to be pureed?
2) Beer - since I will be preparing this the day of, should I use 3 bottles in the cooking, or just two? I assume I should use 2/3 of the same bottles, not mix and match beers?
Steve Tasker
Footballguy
How much did it make for you?I am only cooking for two as well, but I would like some leftovers to freeze and serve as a quick reheat dinner later on.I tried this this past Sunday.It was different but I liked it !I'll be making this againI cut the recipe down to about 60% as I was only cooking for two.I did keep it covered while cooking and it was kind of soupy. After a night in the fridge, it thickened up perfectly.It is way different than what I normally do!
offdee
Footballguy
1) See my notes in bold after the chiles. Just dice them up as fine as you can and I'm sure they'll be good to go.2) Use the same beer. Start with two and then when you want to eat check out the consistency....if you'd like it soupier just add more beer and stir it in.
Steve Tasker
Footballguy
Just found your post, thanks. I'm sure I can find some of those peppers in the store.As for the beer, I have 2 bottles of Newcastle lying around that I could use for this. Otherwise, I'm not sure I want to use the other bottles that I have here for the cooking (beer snob
). I will probably just do that as I'd prefer it to be somewhat thick anyway.For the chocolate, we have some semi-sweet baker's chocolate lying around - looks like that's what you used?
offdee
Footballguy
That'll work.
crnerblitz
Footballguy
i have to try this soon
offdee
Footballguy
FWIW, I'm gonna make my second batch sometime soon and plan to skip the Baker's Chocolate. It was a bit too sweet for me last time and believe the chocolate might've been the culprit. I like a little more hotness to my chili than sweetness so plan to use 1lb of Chorizo sausage (w/2lbs spicy pork sausage and 1.5lbs stew meat) and 1.5 tsp of cayenne pepper.I'm hoping that perfects it for me.
offdee
Footballguy
Let me ask you guys something, and I have a feeling it will get flamed as sacrelige, but is there any upside to adding some elbow macaroni type noodles to this concoction?
Last time I made it, the taste was very good, but after half a bowl almost felt too rich for me....I'm wondering if adding in some noodles would balance the spoonfuls out a bit.
Last time I made it, the taste was very good, but after half a bowl almost felt too rich for me....I'm wondering if adding in some noodles would balance the spoonfuls out a bit.
offdee
Footballguy
You'll have to follow all the directions, but just want to make sure you're aware of the beer situation.- 1 bottle is to rehydrate the chili pods.....after done you strain out this beer (don't put it into the chili)- 1 bottle is actually added to the chili- 1 bottle is to use if needed to unthicken on reheatingSo, technically you could probably use some crappier beer to rehydrate the chilis and just use 1 good bottle of amber for the actual chili cooking.As for the beer, I have 2 bottles of Newcastle lying around that I could use for this. Otherwise, I'm not sure I want to use the other bottles that I have here for the cooking (beer snob
Judge Smails
Footballguy
I wouldn't but if that's what you like go for it. I know Joe's a purist, with meat only chili, but I do like some beans to mix up the flavor/texture. It's what you like. I would never add chocolate, others would. If you and your guests like it it's all good.
Judge Smails
Footballguy
By the way, doing my annual Breeder's Cup/Poker extravaganza tomorrow night. I'll be hosting a Mexican Feast before we throw the shingles. Taco bar - handmade fresh tortillas, all the fixins, carne asada, chicken and a carnitas recipe I saw on Diner's Drive In's and Dives that looked spectacular. If it's as good as I think it is, you may see another Legendary recipe post. Have 2 whole Boston Butt Shoulders on the ready.
