Tried this chili recipe for the first time... (1 Viewer)

[sublimeone]

I just spent the afternoon shopping for and making this chili. I added a few bell peppers, used a chuck roast (that took forever to cut into sugar cube size pieces), went with 3 lbs of chuck roast, 2 lbs of premium chorizo and 1 lb of country pork sausage. I used the chili pepper instead do the rehydrated chilis and other than that followed the recipe to a T. I'm 4 Fat Tire's in and I'm going to take a 1.5 hour nap and see how this concoction turns out.

 

[sublimeone]

Lots of chorizo grease settling on top. I spooned it out but next time I think I'll cook the chorizo and sausage separate, then cook the vegetables in the chorizo grease and then add it to the main pot. Corn bread is in the oven... Should be taking my first bite in the next 20 mins - will reserve judgement until the second take tomorrow for lunch.

 

[Mr. Ected]

Lots of chorizo grease settling on top. I spooned it out but next time I think I'll cook the chorizo and sausage separate, then cook the vegetables in the chorizo grease and then add it to the main pot. Corn bread is in the oven... Should be taking my first bite in the next 20 mins - will reserve judgement until the second take tomorrow for lunch.

You may also be able to remove any extra grease tomorrow. After it sits in the fridge overnight, before heating it up, you should be able to peel a layer of grease/fat off the top of the chili.

 

[Hastur]

Lots of chorizo grease settling on top. I spooned it out but next time I think I'll cook the chorizo and sausage separate, then cook the vegetables in the chorizo grease and then add it to the main pot. Corn bread is in the oven... Should be taking my first bite in the next 20 mins - will reserve judgement until the second take tomorrow for lunch.

Well?

 

[Scoresman]

why is chorizo grease something you want to take out of chili?

 

[Megla]

We finally reached a temp of under 60 degrees here this week so it's chili time! Did a whole NY strip roast last week for the games, seasoned and spiced with a smokey Chiptole rub and smoked to 135, then sliced for serving. I have about 4 Lbs left so I will be cubing it and using it in place of the stew beef in JSmalls recipe.

 

[Megla]

Also, has anyone tried this recipe in a dutch oven on a smoker?

 

[VA703]

tried the recipe.. its good, but I think its more of a stew

 

[gianmarco]

tried the recipe.. its good, but I think its more of a stew

Oof. This should go over well.

 

[fasteddie_21]

tried the recipe.. its good, but I think its more of a stew

Why do you think that?

 

[VA703]

tried the recipe.. its good, but I think its more of a stew

Why do you think that?

I think the peppers I used wernt hot enough,, Mexican dried peppers - somewhat mild. For the consistency it needs to settle a day to thicken up. I should have added some peppers. other than that its a keeper recipe don't get me wrong

 

[sublimeone]

Lots of chorizo grease settling on top. I spooned it out but next time I think I'll cook the chorizo and sausage separate, then cook the vegetables in the chorizo grease and then add it to the main pot. Corn bread is in the oven... Should be taking my first bite in the next 20 mins - will reserve judgement until the second take tomorrow for lunch.

Well?

Pretty good. I got a lot of positive feedback. Next time I'll probably add another can of beans and reduce the Fat Tires from 2 to 1.5 bottles and maybe dice up a jalapeno or two to give it just a little more heat. The grease wasn't bad at all after I spooned it all out. I was expecting a lot of it to be sitting on top after I refrigerated it but there really wasn't any to speak of.

 

[Grahamburn]

tried the recipe.. its good, but I think its more of a stew

Why do you think that?

I think the peppers I used wernt hot enough,, Mexican dried peppers - somewhat mild. For the consistency it needs to settle a day to thicken up. I should have added some peppers. other than that its a keeper recipe don't get me wrong

So basically you ###### it up.

 

[VA703]

tried the recipe.. its good, but I think its more of a stew

Why do you think that?

I think the peppers I used wernt hot enough,, Mexican dried peppers - somewhat mild. For the consistency it needs to settle a day to thicken up. I should have added some peppers. other than that its a keeper recipe don't get me wrong

So basically you ###### it up.

no I followed the directions

 

[Scoresman]

If your chili is coming out more like a stew, you need to add more beans.

 

[Grahamburn]

Making this with venison for the FSU/Clemson game Saturday.

 

[Steve Tasker]

I will be making this as well on Saturday. Can't wait.

 

[Lehigh98]

My buddy is having a chili contest next month so going to make my own chili for the first time. I see there's 18 pages here I'll read through but any main advice for a first timer looking to make some chili that will stand out in a crowd? Has anyone ran the meat through their smoker first before putting into the chili?

TIA!

 

[Hastur]

My buddy is having a chili contest next month so going to make my own chili for the first time. I see there's 18 pages here I'll read through but any main advice for a first timer looking to make some chili that will stand out in a crowd? Has anyone ran the meat through their smoker first before putting into the chili?

TIA!

Yes, I did.

The smokey flavor does come thru, but understand the meat will come out just a bit tougher. I feel it's worth it to smoke the meat though. When I say 'tougher', it's not horribly chewy. Just a little though.

 

[E-Z Glider]

My buddy is having a chili contest next month so going to make my own chili for the first time. I see there's 18 pages here I'll read through but any main advice for a first timer looking to make some chili that will stand out in a crowd? Has anyone ran the meat through their smoker first before putting into the chili?

TIA!

Yes, I did.

The smokey flavor does come thru, but understand the meat will come out just a bit tougher. I feel it's worth it to smoke the meat though. When I say 'tougher', it's not horribly chewy. Just a little though.

Ive also tried smoking it and wasnt overly impressed (more work than it was worth, IMO). If making a big batch to enjoy, the recipe listed is awesome. For a contest though, you do need it to "stand out" since they're only eating a small portion. Id recommend flavored sausage (chorizo or a local specialty sausage if you have any you like - for instance, there's nothing like Schmidts for me) plus the bakers chocolate and even the grape jelly (to add sweetness and mystery).

 

[ditka85]

Also, has anyone tried this recipe in a dutch oven on a smoker?

My buddy is having a chili contest next month so going to make my own chili for the first time. I see there's 18 pages here I'll read through but any main advice for a first timer looking to make some chili that will stand out in a crowd? Has anyone ran the meat through their smoker first before putting into the chili?

TIA!

Yes, I did.

The smokey flavor does come thru, but understand the meat will come out just a bit tougher. I feel it's worth it to smoke the meat though. When I say 'tougher', it's not horribly chewy. Just a little though.

Ive also tried smoking it and wasnt overly impressed (more work than it was worth, IMO). If making a big batch to enjoy, the recipe listed is awesome. For a contest though, you do need it to "stand out" since they're only eating a small portion. Id recommend flavored sausage (chorizo or a local specialty sausage if you have any you like - for instance, there's nothing like Schmidts for me) plus the bakers chocolate and even the grape jelly (to add sweetness and mystery).

I smoked a chuck roast (instead of stew meat) for one hour then diced and added to the chili. Didn't want the smoke to overpower it. Turned out great! Not sure why Hastur's meat was tough , probably needed to cook it longer to break it down further.

 

[Bull Dozier]

Going to try this recipe this weekend. Is "stew meat" an actual cut of meat? Haven't noticed that one in the meat section before, but haven't actually looked for it either.

 

[Mr. Ected]

Going to try this recipe this weekend. Is "stew meat" an actual cut of meat? Haven't noticed that one in the meat section before, but haven't actually looked for it either.

Yes, it is generally cut up chuck meat, and other types of beef; usually the tougher and not the leanest types of beef, but that is why it is used in stews (and this chili) it takes a while for it to be cooked to be tender.

 

[Hastur]

Also, has anyone tried this recipe in a dutch oven on a smoker?

My buddy is having a chili contest next month so going to make my own chili for the first time. I see there's 18 pages here I'll read through but any main advice for a first timer looking to make some chili that will stand out in a crowd? Has anyone ran the meat through their smoker first before putting into the chili?

TIA!

Yes, I did.

The smokey flavor does come thru, but understand the meat will come out just a bit tougher. I feel it's worth it to smoke the meat though. When I say 'tougher', it's not horribly chewy. Just a little though.

Ive also tried smoking it and wasnt overly impressed (more work than it was worth, IMO). If making a big batch to enjoy, the recipe listed is awesome. For a contest though, you do need it to "stand out" since they're only eating a small portion. Id recommend flavored sausage (chorizo or a local specialty sausage if you have any you like - for instance, there's nothing like Schmidts for me) plus the bakers chocolate and even the grape jelly (to add sweetness and mystery).

I smoked a chuck roast (instead of stew meat) for one hour then diced and added to the chili. Didn't want the smoke to overpower it. Turned out great! Not sure why Hastur's meat was tough , probably needed to cook it longer to break it down further.

You're probably right. I cubed it to 1 or 2 inch pieces then smoked it about 20 minutes. I didn't want to 'BBQ' it(smoke+time=BBQ) necessarily, I just wanted the smokey flavor.

 

[Bull Dozier]

OK, so I made this chili over the weekend. We were having family over for my sons birthday so I made a chili bar with my family's chicken chili recipe, green chili, and this chili. The first time everyone went through the line, there was tons of all kinds of chili left, and my step daughter and I were salivating over all the leftovers we were going to be eating. People just coming and coming through, though, and by the time it was done, there was only one small serving of this chili left, but plenty of the other two. Most people said it was the best chili they've ever had and a couple of people asked for the recipe.

Definitely going to be a staple.

 

[Usual21]

Made this yesterday. I have never looked forward to leftovers more ever in my life. It came out PERFECT. Got rave reviews.

 

[Lehigh98]

Started to buy the ingredients today, a couple questions:

1. For onions are you guys just using standard white? I usually grab Vidalia but want to follow the recipe.

2. Didn't see it mentioned, for "chopping" the onions, what size and shape are you chopping them to?

3. Found cans of diced "fire roasted tomatos" and going to try them them instead of soup or paste.

4. I found dried New Mexico Chilis and they had mild and hot. I grabbed the mild but then also grapped 4 jalapenos and 2 habaneros to mix things up. How would you recommend preparing the jalapenos and habaneros? De-stem, de-seed, and roast in the broiler for a bit? Saw some mention of removing the skin? Where do you guys stand on seed or no seeds for each? No idea how much heat on the peppers alone vs the seeds and a little scared of those tiny little habaneros. Should I cut down or otherwise adjust the cayenne too?

5. For adding pork sausage, I'm assuming you guys are try to cut and/or crumble it to about the same size as the cut of the meat? Are you browning the sausage along with the meat or just adding to the pot?

6. Going to make the chili on Friday afternoon and refrigerate overnight for the Saturday cook-off. Going to try smoking the meat for a bit tomorrow night (Thursday) first and then wrapping it overnight to cut up and brown on Friday. Not looking to cook or get any bark, just get a little smoke into it over maybe a half hour. Thinking of 2 x 1.5 lb tri tips for more surface area for smoke instead of one 3 lb. Should I smoke the sausage too? Have apple and mesquite on hand so thats what I'd use with min possible temp.

7. For the the shredded cheese side adder, what would you guys recommend? Cheddar? Monteray Jack? Any other suggestions for side adders as this is laying out in my crock pot at the chili cook off? Chopped green onion? Fritos?

Any other thoughts / comments?

Thanks! Looking forward to taking Friday afternoon off to drink and make chili.

 

[James Daulton]

Just wanted to give JS some more kudos for this recipe. I follow the directions exactly every time I make it and my relatives and friends think I'm some kind of chili god. I get requests for this dish all the time. Thanks JS!

 

[James Daulton]

Started to buy the ingredients today, a couple questions:

1. For onions are you guys just using standard white? I usually grab Vidalia but want to follow the recipe.

I use red onions but I think it's just a matter of personal preference. I'd bet most cooks would use white onions.

2. Didn't see it mentioned, for "chopping" the onions, what size and shape are you chopping them to?

Standard chopping size, close to diced I guess. You want the overall size to fit well with the rest of the dishes components. You don't have to make them super tiny though.

3. Found cans of diced "fire roasted tomatos" and going to try them them instead of soup or paste.

4. I found dried New Mexico Chilis and they had mild and hot. I grabbed the mild but then also grapped 4 jalapenos and 2 habaneros to mix things up. How would you recommend preparing the jalapenos and habaneros? De-stem, de-seed, and roast in the broiler for a bit? Saw some mention of removing the skin? Where do you guys stand on seed or no seeds for each? No idea how much heat on the peppers alone vs the seeds and a little scared of those tiny little habaneros. Should I cut down or otherwise adjust the cayenne too?

Adding jalapenos will add some heat and the habaneros will add quite a bit of heat to the dish. Including the seeds will increase the heat. You can prep the peppers any way you want but I don't think I would skin them.

5. For adding pork sausage, I'm assuming you guys are try to cut and/or crumble it to about the same size as the cut of the meat? Are you browning the sausage along with the meat or just adding to the pot?

I typically buy pork links, take off the casing, and then give them a quick chop. Once the sausage is out of the casing, it's pretty easy to crumble as you brown. You brown the sausage first, then add the stew meat.

6. Going to make the chili on Friday afternoon and refrigerate overnight for the Saturday cook-off. Going to try smoking the meat for a bit tomorrow night (Thursday) first and then wrapping it overnight to cut up and brown on Friday. Not looking to cook or get any bark, just get a little smoke into it over maybe a half hour. Thinking of 2 x 1.5 lb tri tips for more surface area for smoke instead of one 3 lb. Should I smoke the sausage too? Have apple and mesquite on hand so thats what I'd use with min possible temp.

It's your option, but smoking the sausage may give it too much of a smoked taste imho.

7. For the the shredded cheese side adder, what would you guys recommend? Cheddar? Monteray Jack? Any other suggestions for side adders as this is laying out in my crock pot at the chili cook off? Chopped green onion? Fritos?

I don't do the cheese, but I think cheddar is the answer here. Both of your size recommendations sound great. Cornbread goes very well with this too.

Any other thoughts / comments?

Thanks! Looking forward to taking Friday afternoon off to drink and make chili.

Answered what I could.

 

[Judge Smails]

Just wanted to give JS some more kudos for this recipe. I follow the directions exactly every time I make it and my relatives and friends think I'm some kind of chili god. I get requests for this dish all the time. Thanks JS!

Thx JD. Very cool that so many people are enjoying it. Hasn't been cold enough in So Cal yet, but woke up to 22 degrees in Birmingham today and wished I had a pot on the stove.

 

[General Malaise]

Just wanted to give JS some more kudos for this recipe. I follow the directions exactly every time I make it and my relatives and friends think I'm some kind of chili god. I get requests for this dish all the time. Thanks JS!

Thx JD. Very cool that so many people are enjoying it. Hasn't been cold enough in So Cal yet, but woke up to 22 degrees in Birmingham today and wished I had a pot on the stove.

Made a batch yesterday and let it sit overnight. I'm going to reheat today on my crock pot with an Amber beer. Do you suggest setting the pot to "Low" for 2 hours?

 

[VA703]

Just wanted to give JS some more kudos for this recipe. I follow the directions exactly every time I make it and my relatives and friends think I'm some kind of chili god. I get requests for this dish all the time. Thanks JS!

Thx JD. Very cool that so many people are enjoying it. Hasn't been cold enough in So Cal yet, but woke up to 22 degrees in Birmingham today and wished I had a pot on the stove.

Made a batch yesterday and let it sit overnight. I'm going to reheat today on my crock pot with an Amber beer. Do you suggest setting the pot to "Low" for 2 hours?

was it in the fridge?

 

[General Malaise]

Just wanted to give JS some more kudos for this recipe. I follow the directions exactly every time I make it and my relatives and friends think I'm some kind of chili god. I get requests for this dish all the time. Thanks JS!

Thx JD. Very cool that so many people are enjoying it. Hasn't been cold enough in So Cal yet, but woke up to 22 degrees in Birmingham today and wished I had a pot on the stove.

Made a batch yesterday and let it sit overnight. I'm going to reheat today on my crock pot with an Amber beer. Do you suggest setting the pot to "Low" for 2 hours?

was it in the fridge?

Kind of. I left it covered in the pot in my garage, which is unheated and cold right now.

 

[General Malaise]

I've had it in the crock pot on low for 2.5 hours. A little thin...uncovering on warm now. Still deeeeeeeeeeelicious.

 

[Lehigh98]

My buddy is having a chili contest next month so going to make my own chili for the first time. I see there's 18 pages here I'll read through but any main advice for a first timer looking to make some chili that will stand out in a crowd? Has anyone ran the meat through their smoker first before putting into the chili?

TIA!

Cookoff was yesterday, 13 entries, I never made chili before... I won.

My variations:

2.75 lb tri tip and 2 lb mild pork sausage

Smoked both for 30 mins in my WSM Thurs night with apple and mesquite

In addition to the 6 rehydrated mild NM's, I also deseeded, roasted and diced 3 jalapenos and a habanero.

Cooked some bacon first then used the grease to brown onions and meat.

Used 3 pieces of bacon for the "bacon bay leaf" method.

Used 1 oz Ghiardelli bakers chocolate

Tried while simmering and was missing some sweetness, went to add grape jelly but we were almost out and only had about a quarter cup. Threw that in and then added some honey a couple times to get there.

Thanks JS and everyone else with input, I now have a nice shiny chili trophy and 12 guys scratching their heads about how the rookie won.

 

[Brony]

My buddy is having a chili contest next month so going to make my own chili for the first time. I see there's 18 pages here I'll read through but any main advice for a first timer looking to make some chili that will stand out in a crowd? Has anyone ran the meat through their smoker first before putting into the chili?

TIA!

Cookoff was yesterday, 13 entries, I never made chili before... I won.

My variations:

2.75 lb tri tip and 2 lb mild pork sausage

Smoked both for 30 mins in my WSM Thurs night with apple and mesquite

In addition to the 6 rehydrated mild NM's, I also deseeded, roasted and diced 3 jalapenos and a habanero.

Cooked some bacon first then used the grease to brown onions and meat.

Used 3 pieces of bacon for the "bacon bay leaf" method.

Used 1 oz Ghiardelli bakers chocolate

Tried while simmering and was missing some sweetness, went to add grape jelly but we were almost out and only had about a quarter cup. Threw that in and then added some honey a couple times to get there.

Thanks JS and everyone else with input, I kow have a nice shiny chili trophy.

Chili trophy sounds like a euphemism for a terd.

 

[Dark Matter]

I need chilli

 

[Mr. Ected]

Also - a little bit of baker's chocolate does a lot. You won't be able to hardly notice but people will know there is something different and better about your chili.

J

Joe, this sounds interesting. How much baker's chocolate are you talking here?

1 ounce is what I use.J

Try using mole'. That is the Mexican sauce that has chocolate with some spices. Next time you make chili take a small portion to a separate pot and add a tsp of mole. Very interesting to compare the two versions. I believe chocolate should be added towards the end (last 10-15 minutes) for best results. Simmering too long can cause the oil in the chocolate to separate. Anyone know for sure?

Would you add mole/chocolate when reheating?

Would making chili 2 days ahead be bad? Too short to freeze, want to make it Sunday for Xmas Eve.

 

[James Daulton]

Got a batch of this simmering on the stove. Wife has already commented several times how good it smells and is super excited to eat it with cornbread. Likely she'll enthusiastically repay the favor later tonight. Thanks Judge!!

 

[Mr. Ected]

My 7 y.o little girl and I are making some of this later this week for a Chili Cook Off at my kids school. I will chop everything up and measure all the stuff into cups for her to throw into the pot and help me stir. Tons of fun! Oh, and we will win the contest!!

Doing 3/3 with 1 lb chorizo, 1 lb hot sausage, 1 lb regular sausage. 3 lbs "Chuck Eye."

Also after much searching locally, found 'mexican oregano' on Amazon.

Can't wait!!

 

[SteevieG]

Got a pot simmering right now. I intend to have it for dinner tomorrow, but I have a sneaky suspision it's going to be dinner tomorrow AND tonight. Smells soooo good..

 

[Prince Myshkin]

My 7 y.o little girl and I are making some of this later this week for a Chili Cook Off at my kids school. I will chop everything up and measure all the stuff into cups for her to throw into the pot and help me stir. Tons of fun! Oh, and we will win the contest!!

Doing 3/3 with 1 lb chorizo, 1 lb hot sausage, 1 lb regular sausage. 3 lbs "Chuck Eye."

Also after much searching locally, found 'mexican oregano' on Amazon.

Can't wait!!

My little girl is 6 and loves to make this with me.

 

[Judge Smails]

Trust me on this fellas - make a double batch on Saturday, let the flavors come together overnight in the fridge, then deliver the goods on Super Bowl Sunday. Your family and friends will thank you.

 

[Prince Myshkin]

Trust me on this fellas - make a double batch on Saturday, let the flavors come together overnight in the fridge, then deliver the goods on Super Bowl Sunday. Your family and friends will thank you.

That's been my strategy for the last 2 years.

 

[-jb-]

Trust me on this fellas - make a double batch on Saturday, let the flavors come together overnight in the fridge, then deliver the goods on Super Bowl Sunday. Your family and friends will thank you.

When doing it this way, how long are we talking on day two? I've made this once and let it go too long. Became shredded beef chili.

 

[Pantherz]

Well after reading about this chili since 2007 I finally went and bought all the ingredients and it's cooking right now. I should have paid closer attention to the little side note about getting the beef from Costco. $4.99 lb was a little steep for what were using it for IMO but my local Harris Teeter only had Angus. The Ribeyes were on sale and only $1 more, but I'm sticking with the recipe! I'm only making a half batch since it's just for me and my wife. I have to say that when you are browning the meat with all the garlic, cumin and oregano it's very tempting to stop right there and just eat the meat as is. It smelled awesome. The beer cooking smell has my wife concerned but It'll cook off I'm sure. Will report back later. Damn, I'm starving now!

P.S. If you are going to cut the beef into 1/2" to 1/4" size, it'll take a while if you start with the size chunks i had.

 

[Pantherz]

Absolutely loved this chili. Well done Judge Smails! After eating ground beef for all these years the tender stew beef was awesome.

 

[Angry Beavers]

Made this again for today! Always a huge hit. Letting it sit overnight and not skipping a single step.. Including the shot of JD or whisky is insanely key!

 

[Mister CIA]

If you don't use flank steak, your chili is AA minor league, at best.

Help me out a little here then. Your saying to buy flank steak, cut it up into bite size pieces like the stew meat and use it instead of stew meat?Is this common knowledge among chili experts? Or your personal opinion?

I also have an important question that needs addressed. The recipe we have been posting about calls for "pork sausage". However by definition pork sausage is the same thing as ground pork but it is seasoned, ground pork is the unseasoned version. What kind of "pork sausage" are you guys using?

I used just plain old ground pork and not pork sausage. Like I asked, if I am better off using "pork sausage", which kind did you use and did you notice the flavor in the chili?

Thanks

Previous comments by me were personal opinion, but I do kind of fashion myself a chili expert too.For the meat, marinate a flank steak overnight (off the shelf Lawry's Mesquite and Lime will suffice, but let your personal preference be your guide), and then char on a very hot grill about 7-8 minutes on each side. Let cool then slice on the bias, and then shred slices by hand into the pot.

That's it.

I was sort of purest before, going with course ground beef (or regular ground beef), but it was nothing but sun rays and choir music once I tried the flank.

Indescribably excellent. Of course that might have something to do with the rest of my recipe.

Thanks Mr. CIA,So the steak is basically cooked before you put it in the chili?

I've wondered about this using leftover pork BBQ that is already cooked.

And can you share your chili recipe? Would like to try it. I'll tell folks it's Mr. CIA's Chili if I make it.

J

I'll try. I'm vegetarian now and have been for some time (but this thread has me seriously considering coming out of retirement, if only for a day or two). I've tried to adapt my recipe to be a vegetarian dish, but it never worked out. My recipe was developed across many Sundays with lots of free time and beer; there's probably a better way to do this, but here's what I got.There are four distinct components to this chile - the beef (already discussed); saute fresh peppers; dry chile mix, and (the pain in the butt part) an enchilada-esque sauce.

Dry chile mix

1.5 oz New Mexico Chile Powder

1 tsp cayenne

2 tsp salt

1 tsp onion powder (I love fresh onions, but they just don't have the right aesthetic for chile)

1 tsp paprika

2 tsp cominos (cumin)

2 tsp chitpotle powder

1/4 tsp oregano

1/4 oz of crushed chile pequins (along with New Mexico chile powder and beef, a most important ingredient)

Saute Peppers

Finely chop peppers and saute in oil. In the past I used Mongolian fire oil, but it's a bit rich. Probably the better move is to use vegetable oil, unless you happen to have some tea oil lying about.

Suit yourself here, but as a reference go with 3 jalapenos, 4 serranos, 4 Fresnos, 6 cayenne and if you must, this is a good place to throw in a habanero.

Sauce

Again, feel free to adjust to your taste. all peppers listed below are dry peppers

Into a big pot filled with water, throw in 1 ancho, 1 chipotle, 3 guajillos, 3 New Mexico, 6 japones, 6 arbols. Bring water to a boil, the cut off heat and cover pot for 45 minutes.

Using a strainer (because we must save the broth) pull the peppers from the water and remove/discard stems. Here's where the memory gets fuzzy. Using a food processor or chopper, puree the peppers using pepper broth. ... In my case, I have only a small food chopper. It takes me two or three go-rounds to get all this done. I digress.

Take the puree mess and use a spoon to push through a strainer, using pepper broth, yielding a sort of thick enchilada-like sauce.

Now, in a small pot heat some oil and saute 2 tsp of minced garlic. Once the garlic gets good, pour in the sauce. Add 1 tbsp of flour to thicken, and then add 1 tsp honey and 1 tsp of liquid smoke.

Throw everything together - shredded flank steak, dry chile mix, sauteed peppers and sauce. Also throw in 16 oz of tomato sauce and then add water to get the right consistency (left over pepper broth recommended).

That's it. ... Let simmer, the longer the better.

Again it's been a while (four years) and I may have overlooked a thing or two. Let your eye's and your gut be your guide.

Thank goodness I drunk posted my chili recipe. Could not find my four twice-folded pages of notes to save my life. Gonna refine things and eventually frame it on youtube forever - tune into the drunk thread for updates. Disappointed no one else tried chili with shredded flank steak.

 

[pollardsvision]

I've made it the past two Sundays to kick off the football season.

Still use the basic recipe, but adjust a few things.

I use whole canned tomatoes and start everything by simmering the chiles with the tomatoes and juices. Then blend/strain enchilada sauce style.

That ends up being the only tomato product I use (2 big cans in a batch with a 2.5-3 lb. chuck roast and 1 pound of ground pork).

For simmering time, 3-4 hours works better for me. I dice the chuck up pretty small, but still, at the 1.5-2 hour mark it's not tender enough for my liking (and certainly not showcasing the magic that chuck can be). I'm still dicing it a little larger than the pre-packaged "stew beef", so maybe that's it.

This is terrible, but I actually use Busch Light or PBR. I only like piss beer or really hoppy beer. I can't stand buying a 6-pack of Fat Tire or Amber/Brown Ale that I'll have no interest in drinking to make chili. Anybody tried an APA or IPA in chili? I've been too scared to try.