How to scale chili for a crowd? (1 Viewer)

[Scoresman]

Notes:

Yes, I put beans in it. It's not real Texas chili. It's delicious though.

And no, I did not put the celery in it he called for. Context is important. I take chili advice from a guy from Canada VERY leerily.

With that said, I like Matheson a lot.

And I think he hit on a fun and good thing with the ribs and cooking it down like Italian Sunday Gravy. There's goodness when you have meat and bones cooking slowly in things. That was evident here.

A few tweaks:

I made almost exactly as above.

Did add:
2 squares of baking chocolate
1 TBS of my BBQ Rub
1 TBS better than bouillon beef

Gonna put my chili snob hat on and say this would be improved with less ground meat, and more dried chili varieties, less bell peppers. The biggest upgrade to my own chili was when I started using dried peppers over store bought powder. As for the bell peppers, at least he blends them. My biggest issue with bell peppers in chili is the texture.

Taking my chili snob hat off, I would definitely eat that, eagerly.

 

[General Malaise]

Notes:

Yes, I put beans in it. It's not real Texas chili. It's delicious though.

And no, I did not put the celery in it he called for. Context is important. I take chili advice from a guy from Canada VERY leerily.

With that said, I like Matheson a lot.

And I think he hit on a fun and good thing with the ribs and cooking it down like Italian Sunday Gravy. There's goodness when you have meat and bones cooking slowly in things. That was evident here.

A few tweaks:

I made almost exactly as above.

Did add:
2 squares of baking chocolate
1 TBS of my BBQ Rub
1 TBS better than bouillon beef

Gonna put my chili snob hat on and say this would be improved with less ground meat, and more dried chili varieties, less bell peppers. The biggest upgrade to my own chili was when I started using dried peppers over store bought powder. As for the bell peppers, at least he blends them. My biggest issue with bell peppers in chili is the texture.

Taking my chili snob hat off, I would definitely eat that, eagerly.

I've been using 1 poblano with my chili and won't go back. I LOVE poblanos.

 

[Ron Swanson]

Notes:

Yes, I put beans in it. It's not real Texas chili. It's delicious though.

And no, I did not put the celery in it he called for. Context is important. I take chili advice from a guy from Canada VERY leerily.

With that said, I like Matheson a lot.

And I think he hit on a fun and good thing with the ribs and cooking it down like Italian Sunday Gravy. There's goodness when you have meat and bones cooking slowly in things. That was evident here.

A few tweaks:

I made almost exactly as above.

Did add:
2 squares of baking chocolate
1 TBS of my BBQ Rub
1 TBS better than bouillon beef

Gonna put my chili snob hat on and say this would be improved with less ground meat, and more dried chili varieties, less bell peppers. The biggest upgrade to my own chili was when I started using dried peppers over store bought powder. As for the bell peppers, at least he blends them. My biggest issue with bell peppers in chili is the texture.

Taking my chili snob hat off, I would definitely eat that, eagerly.

For sure.

Real chilis, especially a nice well balanced variety and no ground meat is a game changer. I like guajillo as the majority with a few cascabel and a couple each morita and ancho. If I'm out of guajillo, pasilla work well but need a couple arbol added for spice.

Chili is similar to tacos for me. The hard shell, packet spiced ground beef, shredded lettuce lettuce, tomato, cheddar, sour cream, "taco sauce" white boy taco is pretty damn good and I'll eat them all day long but they pale in comparison to real tacos.

 

[Joe Bryant]

Notes:

Yes, I put beans in it. It's not real Texas chili. It's delicious though.

And no, I did not put the celery in it he called for. Context is important. I take chili advice from a guy from Canada VERY leerily.

With that said, I like Matheson a lot.

And I think he hit on a fun and good thing with the ribs and cooking it down like Italian Sunday Gravy. There's goodness when you have meat and bones cooking slowly in things. That was evident here.

A few tweaks:

I made almost exactly as above.

Did add:
2 squares of baking chocolate
1 TBS of my BBQ Rub
1 TBS better than bouillon beef

Gonna put my chili snob hat on and say this would be improved with less ground meat, and more dried chili varieties, less bell peppers. The biggest upgrade to my own chili was when I started using dried peppers over store bought powder. As for the bell peppers, at least he blends them. My biggest issue with bell peppers in chili is the texture.

Taking my chili snob hat off, I would definitely eat that, eagerly.

I thought the same reading the recipe but went ahead as it was.

The two hungarian peppers could easily be subbed for poblanos or anaheims or any other type of chiles. Dried or not.

I liked making the sofrito in the blender and then frying up as it's much faster. Had never done it that way before.

 

[Joe Bryant]

For the ground meat in this one, it worked great with the bigger chunks of meat from the beef short ribs and the pork ribs.