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

[Mr. Ected]

Buddy of mine kept bragging about his award winning chili. I was skeptical because I like to think I know how to brew up a batch. Stuff kicks ###. I paid him for his recipe and I'm providing it here for you free:

2lbs beef chuck roast coarsely diced

2lbs pour shoulder coarsely diced

1 large onion

3 minced garlic cloves

24oz beer or beef stock

28oz ROTEL tomatoes with green chilies

8oz tomato sauce

2T chili powder

1T salt

1T cumin

1.5t paprika

2 diced and seeded serrano peppers

1 diced and seeded pasillo pepper

3T masa mix with 6T warm water

Cook meat onion and garlic in saucepan over medium heat until meat is no longer pink. (best if you can do this over an open fire) Add all other ingredients except the mesa and simmer for 3 hours. Cool and degrease. Warm and add dissolved mesa and simmer another 30 minutes.

that looks really, really good.

Looks like another Chili recipe to try.. I'll have to try to find these peppers in Cleveland.. no small feat.

Is the Pasilla pepper used in the chile dried? If so, you might be able to get it online.

 

[tipsy mcstagger]

Running a modified version of this at the restaurant. Even my culinary snobs have liked it. 5# Rib Meat....the onions are smoked....3 different peppers.....and 4 beans. pics on face book. I ate two huge bowls yesterday.

Subsequently I have had 3 poops since 3 am.

How do you manage 4 beans? I've never had success with more than one without one just turning to mush before the others are cooked. Unless you use cans I guess

canned beans for chili.

 

[Alex P Keaton]

Just tried this recipe again. So awesome.

 

[Judge Smails]

Running a modified version of this at the restaurant. Even my culinary snobs have liked it. 5# Rib Meat....the onions are smoked....3 different peppers.....and 4 beans. pics on face book. I ate two huge bowls yesterday.

Subsequently I have had 3 poops since 3 am.

:honored:

 

[ceo3west]

On the stove right now, still the best

 

[culdeus]

This is still insane. People I make this for bring it up all the time.

 

[BobbyLayne]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

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 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chilis 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

.

 

[Tau837]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

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 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chilis 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

Just made this for the first time. I was faithful to the recipe except as follows:- substituted a 28 oz can of diced tomatoes instead of tomato paste and soup

- substituted California peppers for New Mexico peppers (couldn't find NM peppers); failed to strain them before pureeing, instead just dumped the pot into the food processor and puréed

- used Woodford Reserve instead of Jack because it is what I had on hand

- added 45 oz of beans (30 oz red kidney beans, 15 oz black beans); I drained the beans first but also added them at the start rather than 90 minutes in

- simmered for about 4 hours

Will be eating soon and will report back. But it has a soupy consistency and has not thickened like I typically expect from chili. I'm wondering if I missed a step but I followed the recipe other than the exceptions I listed above.

Thoughts?

 

[xulf]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

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 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chilis 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

Just made this for the first time. I was faithful to the recipe except as follows:- substituted a 28 oz can of diced tomatoes instead of tomato paste and soup

- substituted California peppers for New Mexico peppers (couldn't find NM peppers); failed to strain them before pureeing, instead just dumped the pot into the food processor and puréed

- used Woodford Reserve instead of Jack because it is what I had on hand

- added 45 oz of beans (30 oz red kidney beans, 15 oz black beans); I drained the beans first but also added them at the start rather than 90 minutes in

- simmered for about 4 hours

Will be eating soon and will report back. But it has a soupy consistency and has not thickened like I typically expect from chili. I'm wondering if I missed a step but I followed the recipe other than the exceptions I listed above.

Thoughts?

The paste is the thickener. I've puréed beans as a thickener before in a pinch.

 

[gianmarco]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

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 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chilis 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

Just made this for the first time. I was faithful to the recipe except as follows:- substituted a 28 oz can of diced tomatoes instead of tomato paste and soup

- substituted California peppers for New Mexico peppers (couldn't find NM peppers); failed to strain them before pureeing, instead just dumped the pot into the food processor and puréed

- used Woodford Reserve instead of Jack because it is what I had on hand

- added 45 oz of beans (30 oz red kidney beans, 15 oz black beans); I drained the beans first but also added them at the start rather than 90 minutes in

- simmered for about 4 hours

Will be eating soon and will report back. But it has a soupy consistency and has not thickened like I typically expect from chili. I'm wondering if I missed a step but I followed the recipe other than the exceptions I listed above.

Thoughts?

Thoughts are that you actually made some significant changes even though it may not seem like it. As mentioned above, the paste is a thickener and not sure why you'd make that substitution with diced tomatoes over the soup/paste. You also doubled the cooking time.

I'm sure it'll taste delicious regardless and you may enjoy the changes you made, but the recipe as is is a work of art and I'd recommend making it once true to form and then making changes afterward in subsequent batches as you desire.

 

[Tau837]

Got this from an amigo who made this at his big poker game - got rave reviews. Tried it tonight. Best I've ever made/had. I didn't take any of the shortcuts - the flavor is phenomenal. Served with warm cornbread and a cold Fat Tire. Trust me when I tell you how good this meal was.

1/3 Cup of Olive Oil

5 pounds of stew meat make sure the pieces are ½ to ¼ inch size (got a nice pack of USDA Choice from Costco)

1 pound of pork sausage

3 large onions chopped

6 cloves of garlic minced

5-6 large dried New Mexico Chilies (pods)

1 small can of tomato paste

1 can of tomato soup

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 oz of beef broth

36 oz of good amber beer (I used Fat Tire)

1 shot of Jack Daniels

34 oz of beans (optional - I used dark kidney beans)

Rehydrate the chilis in 12 oz of beer. Bring to a boil and simmer for 20 min. Strain and then puree the chilis. Set aside.

In a large stock pot heat the oil. Add the onions and cook over med heat for 5 min. Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the meat browns. Add the beef, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili puree, 24 oz beer, Jack, beef broth, tomato paste, tomato soup and bay leaves. Bring to a boil. Then simmer for 1-1/2 hours until it has a chili like consistency. Then add beans and cook another ½ hour.

You can substitute 28 oz of canned plum tomatoes with the juice for the tomato paste and soup.

Another short cut is to use chili powder instead of rehydrating the dried chilis 5 TB to ½ cup of chili powder should do it.

Since the meat is chopped already it is only about 30 min prep time. 2 hour cook time.

Garnish with green onion and cheese.

Just made this for the first time. I was faithful to the recipe except as follows:- substituted a 28 oz can of diced tomatoes instead of tomato paste and soup

- substituted California peppers for New Mexico peppers (couldn't find NM peppers); failed to strain them before pureeing, instead just dumped the pot into the food processor and puréed

- used Woodford Reserve instead of Jack because it is what I had on hand

- added 45 oz of beans (30 oz red kidney beans, 15 oz black beans); I drained the beans first but also added them at the start rather than 90 minutes in

- simmered for about 4 hours

Will be eating soon and will report back. But it has a soupy consistency and has not thickened like I typically expect from chili. I'm wondering if I missed a step but I followed the recipe other than the exceptions I listed above.

Thoughts?

Thoughts are that you actually made some significant changes even though it may not seem like it. As mentioned above, the paste is a thickener and not sure why you'd make that substitution with diced tomatoes over the soup/paste. You also doubled the cooking time.

I'm sure it'll taste delicious regardless and you may enjoy the changes you made, but the recipe as is is a work of art and I'd recommend making it once true to form and then making changes afterward in subsequent batches as you desire.

The recipe as posted says it is possible to substitute a 28 oz can of tomatoes for the tomato paste and soup. That's why I did it. If that wasn't in the OP, I would have stuck with the soup and paste.

And yes I doubled the cooking time, because at the prescribed time the consistency was like soup and I hopes that more time simmering would thicken it (it didn't).

 

[Tau837]

Having said that, we ate it for dinner. Given the consistency, we served it in bowls over rice, and it was very good.

Bottom line, it seemed more like a soup or stew than chili (what I think of as chili).

 

[Frostillicus]

 

[Judge Smails]

I've never tried the substitutions. Always perfect consistency. Will make monstrous batch for the Super Bowl party.

 

[pollardsvision]

Running a modified version of this at the restaurant. Even my culinary snobs have liked it. 5# Rib Meat....the onions are smoked....3 different peppers.....and 4 beans. pics on face book. I ate two huge bowls yesterday.

Subsequently I have had 3 poops since 3 am.

I've been really wanting to do the same, if I can find a way to keep it from being very confusing.

IME, this style of chili is very different from what most VA/NC folk are used to and this place already has a dish referred to as "chili". It's a long-time staple and very popular (even better....really inexpensive and quick to make!).

When I get the time, I'll run a Chile con Carne special with either corn bread or served with rice (my preferred method of eating it) and see how it goes.

I don't think I could get the right price to do it consistently though, and if the customers are anything like me, the minute a variant of Judge Smails hits their lips, they won't want to go back. In which case I'll have killed a very high profit dish.

 

[SteevieG]

Off to the store to get the ingredients and get it started. I've made it twice in the past and the wife asked if I'd make it for dinner tomorrow.

That's saying something about how good this recipe is because the only time she wants me to make dinner is if it is something off the smoker.

Thanks again Judge and everyone who has contributed!

 

[Reginald Cornsilks]

I've made this a good 20 times true to the recipe...

Except

I'm a way bigger fan of using fresh chili powder over the pureed chilis. The flavor has always been leaps and bounds better (imo) when going the chili powder right.

Again, as long as it's not been sitting in your cupboard for 2 years. By a fresh bottle and I think it elevates the original recipe more than the actual chili peppers

 

[Hastur]

Having said that, we ate it for dinner. Given the consistency, we served it in bowls over rice, and it was very good.

Bottom line, it seemed more like a soup or stew than chili (what I think of as chili).

You simmered it uncovered?

 

[Mr. Ected]

Made this tonite, spectacular as usual. kids thought it was too spicy; only did 1 lb of hot sausage (of 3) and did 5 smaller New Mexico. I also did a bit more chuck that's called for, since that was the size of the cut I had. Thought it would be calm enough.

Any thoughts on which adds more kick, the hot sausage or the chilies?

 

[Tau837]

Having said that, we ate it for dinner. Given the consistency, we served it in bowls over rice, and it was very good.

Bottom line, it seemed more like a soup or stew than chili (what I think of as chili).

You simmered it uncovered?

Covered.

 

[-jb-]

Made this tonite, spectacular as usual. kids thought it was too spicy; only did 1 lb of hot sausage (of 3) and did 5 smaller New Mexico. I also did a bit more chuck that's called for, since that was the size of the cut I had. Thought it would be calm enough.

Any thoughts on which adds more kick, the hot sausage or the chilies?

Sausage

 

[pollardsvision]

Made this tonite, spectacular as usual. kids thought it was too spicy; only did 1 lb of hot sausage (of 3) and did 5 smaller New Mexico. I also did a bit more chuck that's called for, since that was the size of the cut I had. Thought it would be calm enough.

Any thoughts on which adds more kick, the hot sausage or the chilies?

New Mexico, Anchor, Pasilla really have no heat. Adding smaller chiles like arbol or japone will add heat.

 

[bshell27]

I've made this a good 20 times true to the recipe...

Except

I'm a way bigger fan of using fresh chili powder over the pureed chilis. The flavor has always been leaps and bounds better (imo) when going the chili powder right.

Again, as long as it's not been sitting in your cupboard for 2 years. By a fresh bottle and I think it elevates the original recipe more than the actual chili peppers

I am of the opposite opinion. Not sure why, but the one time I used powder the chili turned out almost too bitter to eat. Brand new powder purchased that day.

 

[Prince Myshkin]

Put me down in the chili powder camp. I can't get the texture right on the rehydrated chilis.

Made a batch last night to take to work today and it came out way too salty. Not sure what I did differently this time

 

[Hastur]

Having said that, we ate it for dinner. Given the consistency, we served it in bowls over rice, and it was very good.

Bottom line, it seemed more like a soup or stew than chili (what I think of as chili).

You simmered it uncovered?

Covered.

Simmer it uncovered next time. That is what helps it thicken up into chili consistency.

 

[Tau837]

Having said that, we ate it for dinner. Given the consistency, we served it in bowls over rice, and it was very good.

Bottom line, it seemed more like a soup or stew than chili (what I think of as chili).

You simmered it uncovered?

Covered.

Simmer it uncovered next time. That is what helps it thicken up into chili consistency.

OK, didn't know that. Thanks.

 

[scifijon]

Did this with some minor tweaks and tastes great. Thanks Judge.

 

[-jb-]

Put me down in the chili powder camp. I can't get the texture right on the rehydrated chilis.

Made a batch last night to take to work today and it came out way too salty. Not sure what I did differently this time

I always struggled with that. Then i just threw them in the blender with the beer. Then puree'd. Problem solved.

 

[General Malaise]

Making this today.

 

[General Malaise]

Simmering uncovered. I used Bullet 10 year as I wanted a better bourbon to drink this weekend. I think I bought a bigger can of soup than typical. Might want to specify what size for the original recipe. Used dried oregano from my wife's garden. Used a dash of allspice for kicks; not much. And I tossed one whole clove in there as my grandmother was fond of using them. Hope the deviations don't ruin me.

I'll let it sit overnight then reheat in the crock pot tomorrow on low for 2 hours....with a third Fat Tire. :money:

 

[Binky The Doormat]

Put me down in the chili powder camp. I can't get the texture right on the rehydrated chilis.

Made a batch last night to take to work today and it came out way too salty. Not sure what I did differently this time

I always struggled with that. Then i just threw them in the blender with the beer. Then puree'd. Problem solved.

That is the way to go. Also a great way to make an enchilada type sauce for slow cooking meat. Pan toast the dried peppers to blacken them some, same for cumin and coridander. Brown onions in olive oil throw in some garlic and add your toasted spices and some good chicken or beef stock. I like adding some adobo sauce too. Bring to boil and let simmer for about 20 minutes. Throw everything in blender.

 

[Nick Vermeil]

I'm rolling with this one again for the second time. The first batch I made was too hot with a chili substitute. I found the New Mexico chills this time. I'm sure this has been covered but do I throw in the whole chili, seeds and all?

 

[pollardsvision]

I'm rolling with this one again for the second time. The first batch I made was too hot with a chili substitute. I found the New Mexico chills this time. I'm sure this has been covered but do I throw in the whole chili, seeds and all?

Remove stem and as many seeds as you can.

 

[-jb-]

All set and ready for a warm-up tomorrow. As usual doubled the cayenne and left the rest intact.

 

[General Malaise]

A little too thin but I'm hoping a night in the fridge thickens it up. No beans this time....though I like beans, a few folks at our party hate 'em. Tastes great though!

 

[Judge Smails]

I'm rolling with this one again for the second time. The first batch I made was too hot with a chili substitute. I found the New Mexico chills this time. I'm sure this has been covered but do I throw in the whole chili, seeds and all?

Remove stem and as many seeds as you can.

I just remove the stem. Put them in the blender with some Fat Tire and no issue. Honestly, the rehydrated chilis are key IMO. Not the same with powder. Made a double batch and those magical flavors are all coming together in the fridge overnight. I basically did 7+ pounds of stew meat from Costco cut in smaller pieces this time and used 4 lbs of sausage. Patience is key. Looked too soupy at first but I let it sit off the burner when done and it came together nicely. Also, was going to add salt after first tasting but resisted - right call. Just needs time to come together. I'm putting cayenne on the side for those that want to kick it up a notch.

 

[Nick Vermeil]

Is that table spoons it teaspoons on the cumin? Guessing tea

 

[bshell27]

I made a double batch for my SB party. Weather service issued a blizzard warning. Now I have a lot of eating to do.

 

[jabarony]

First attempt tonight... at any chili. Just found the NM peppers. A couple questions...

Onion type? I assume white?

What oz can of tomato paste?

Sweetened bakers chocolate or unsweetened?

Will Crown work or does it have to be Jack?

Thanks.

 

[General Malaise]

First attempt tonight... at any chili. Just found the NM peppers. A couple questions...

Onion type? I assume white? - I went yellow, but white is fine

What oz can of tomato paste? - 6oz

Sweetened bakers chocolate or unsweetened? - Unsweetened

Will Crown work or does it have to be Jack? - Crown is fine, IMO. I used Bullet 10 year on Saturday. Turned out great and I have some nice bourbon to consume.

Thanks.

My two cents in red...Just don't monkey around on the beer. I loath Fat Tire as a drinking beer, but it's the best beer to use for this recipe.

 

[Scoresman]

This beer is awesome in chili.

 

[jabarony]

First attempt tonight... at any chili. Just found the NM peppers. A couple questions...

Onion type? I assume white? - I went yellow, but white is fine

What oz can of tomato paste? - 6oz

Sweetened bakers chocolate or unsweetened? - Unsweetened

Will Crown work or does it have to be Jack? - Crown is fine, IMO. I used Bullet 10 year on Saturday. Turned out great and I have some nice bourbon to consume.

Thanks.

My two cents in red...Just don't monkey around on the beer. I loath Fat Tire as a drinking beer, but it's the best beer to use for this recipe.

Thanks for the info. I did grab some Fat Tire. Here goes nothin...

 

[jabarony]

So, I tried the Smails recipe late Thursday, and served it yesterday/today. VERY good chili. It was a bit more like chunky coney sauce than I expected - A positive in my book, just surprised. It was definitely soupy on Thursday, but thickened up nicely overnight in my garage. My only edits were slight:

Stock instead of broth (what I had on hand)

Crown instead of Jack (what I had on hand)

And I did add the chocolate + beans to half the batch with a 1/2 hour left.

I will say, as good as this was, it's definitely going to be a rare event if only for the cost. It ran me $60+, though it probably only would have been ~$50 if my spices were up-to-date. Still, that's a nice pile of ribeyes I could have spent the money on.

Also, I must be a slow chopper because it took me forever to cut up the 5 lbs of beef into small cubes.

Overall . Thanks, Mr. Smails.

 

[Judge Smails]

Nice. Agree that it's not inexpensive. I personally only do it once or twice a year. But for big occasions like the Superbowl it's worth it. FYI - I did thicken just a bit with corn starch this time. Had it 2 days after the SB and it was money.

 

[Frostillicus]

omg i thought you said you used chicken

 

[The Hardline]

Trying the recipe from the OP this weekend for the first time. Several friends coming over for swimming and kickoff Sunday. Looking forward to it...

 

[James Daulton]

Trying the recipe from the OP this weekend for the first time. Several friends coming over for swimming and kickoff Sunday. Looking forward to it...

lol

 

[The Hardline]

Trying the recipe from the OP this weekend for the first time. Several friends coming over for swimming and kickoff Sunday. Looking forward to it...

lol

Bikinis, Beer, Football, and Chili (in that order) is no laughing matter fella....

 

[towney]

Could it be cooked in a crockpot? How long?

 

[James Daulton]

Trying the recipe from the OP this weekend for the first time. Several friends coming over for swimming and kickoff Sunday. Looking forward to it...

lol

Bikinis, Beer, Football, and Chili (in that order) is no laughing matter fella....

Ah, thought it would be a sausage fest pool party.

You may carry on.