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Tried this chili recipe for the first time... (2 Viewers)

gianmarco said:
I used chorizo on my last one and it was the best one yet.

For the meat, I get chuck roast and then cut it myself.  I get a 4 lb piece of meat (easy to find) and do 2 lbs of chorizo.  Great ratio, IMO.
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This has been my go to for a while now.  I changed the stew meat ratio and what I found is the best is 3lbs chorizo and 3lbs stew meat.

 
My uncle in law who is an avid hunter just game me a bunch of venison.  Steaks, bottom round and ground.   Was thinking about making the ground into chili.  All the meat look so lean with almost zero fat so I wanted to put in in a recipe like chili to absorb some of the flavors.

My wife won`t eat it if I tell her it is venison.  Will she be able to tell it is not beef in a chili?

 
We’re hosting a big crowd on Christmas Eve, but  Christmas people are going to be more transient         Couldn’t plan any sit down dinner.  So will have Christmas frittata in the morning when opening presents but made a big pot of chili for later. Will make cornbread muffins and have onions, cheese etc. Been cold and rainy so guests will welcome a bowl when they come by. First batch in awhile. Easy and so good. Pot is in fridge now with flavors coming together nicely for tomorrow 

 
Judge Smails said:
We’re hosting a big crowd on Christmas Eve, but  Christmas people are going to be more transient         Couldn’t plan any sit down dinner.  So will have Christmas frittata in the morning when opening presents but made a big pot of chili for later. Will make cornbread muffins and have onions, cheese etc. Been cold and rainy so guests will welcome a bowl when they come by. First batch in awhile. Easy and so good. Pot is in fridge now with flavors coming together nicely for tomorrow 
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Look at this guy.  Stares the widowmaker down and is back making legendary chili soon after.  Nice!

 
Da Guru said:
My uncle in law who is an avid hunter just game me a bunch of venison.  Steaks, bottom round and ground.   Was thinking about making the ground into chili.  All the meat look so lean with almost zero fat so I wanted to put in in a recipe like chili to absorb some of the flavors.

My wife won`t eat it if I tell her it is venison.  Will she be able to tell it is not beef in a chili?
Click to expand...
I've used venison before and even though I knew it was in there, the flavor profile wasn't vastly different.  I doubt your wife would be able to tell.  

Venison chili is superb.

 
Da Guru said:
My uncle in law who is an avid hunter just game me a bunch of venison.  Steaks, bottom round and ground.   Was thinking about making the ground into chili.  All the meat look so lean with almost zero fat so I wanted to put in in a recipe like chili to absorb some of the flavors.

My wife won`t eat it if I tell her it is venison.  Will she be able to tell it is not beef in a chili?
Click to expand...
Doubt it

But my wife would be PISSED if I did this and she found out

 
Cowboysfan8 said:
Doubt it

But my wife would be PISSED if I did this and she found out
Click to expand...
I made it and did not tell my wife or my kids, they said it was great and nobody even asked.  They just thought it was regular beef chili.

 
So, my normal change to this recipe is that I use 3lbs of stew meat and 3lbs of chorizo.  Been doing this for the past few years.  Yesterday, I decided I would use up whatever I had in my freezer.  Italian sausage in for chorizo.  1.5lbs of pulled smoked rib meat in for 1.5lbs of stew meat.  This later one made the aroma while cooking and the taste unbelievable.  Have to keep this in mind in the future.  Might try some smoked brisket as well some time.

 
Yesterday I combined my two favorite chili's in the world, the wonderful chili described in this thread, and the ultra-spicy "Habanero Hellfire Chili" referenced here. https://www.allrecipes.com/recipe/25370/habanero-hellfire-chili/

It has been a few years since I made @Judge Smails chili, and I had realized that the Habanero Hellfire chili lacked a certain richness.  So I fused the two together, and it turned out marvelous. 

Key alterations to the original recipe:

1. Two cans of whole peeled tomatoes.  I love them, they certainly add something different to the chili.  I try to get one in each bowl, but they are so full of flavors when you eat one...just fantastic

2. 6 habenero, 6 jalapenos - Your eyes (and your families eyes) will definitely hurt...This chili definitely has a kick...but it's still not super spicy.  I think it would take 12 and 12 to push the heat content to where I really like it.  I'll have to do that next time.  It's just a HUGE pot with 5-6 pounds of meat, so 12 small peppers aren't really going to change the overall spice all that much.

3. 1/2 pound of bacon.  You start out by browning the bacon, then setting it aside.  Once I've let the entire chili simmer for 2 hours, I add the bacon and let it simmer for an hour, then added the beans for the last 30 minutes.

4.  I really screwed up the puree of the rehydrated chilis.  The machine I was using doesn't really puree, it's a blender but the chunks were far too big.  Gotta get a puree machine if I want to do this one right.

5. Habenero hellfire calls for beef buillon, so I dropped four small cubes in and used water instead of beef broth. In future, I'd remove the water altogether as despite all the ingredients, the pot has a bit too much liquid for my liking. The beer and whiskey are enough liquid for this soup.

FANTASTIC

 
Alright, its GO TIME for the chili.  Sampled a red ale at a local bar that brews their own beer and my first thought was "Damn, this will go GREAT with Judge's chili".  So I'm picking up a growler of this for Saturday.

This year, I'll rehydrate some beans in beer instead of water and when I add them towards the end, I'll be using a potato masher to release some of the beany goodness into the chili.  Found that little trick adds a nice smooth texture to soups and chilis.  

 
For the record, when I make this I double up on the sausage now.  4-5 pounds of Costco stew meat and 2 pounds of pork sausage.  Perfect ratio IMO.  Other than that I stick to the recipe.  Always cook it the day before and let it set overnight.  Will probably do a big batch on Saturday and serve for the SuperBowl.  I put just enough cayenne to give it flavor and then have it on the side so everyone can make it as hot as they want.

 
Judge Smails said:
For the record, when I make this I double up on the sausage now.  4-5 pounds of Costco stew meat and 2 pounds of pork sausage.  Perfect ratio IMO.  Other than that I stick to the recipe.  Always cook it the day before and let it set overnight.  Will probably do a big batch on Saturday and serve for the SuperBowl.  I put just enough cayenne to give it flavor and then have it on the side so everyone can make it as hot as they want.
Click to expand...
Amazing you bring this up.  I learned this just in the past two weeks or so during my last batch.  Sauce to meat ratio is out of whack, so I decided my next batch will have about the ratio you describe.

I've got to admit I don't buy dried chilis and  rehydrate in simmering beer anymore.  Smells up the house, and a better result comes from smoking fresh chilis(with a quick sear of the skin side directly over the coals to easily scrape the skin off).  

 
Judge Smails said:
For the record, when I make this I double up on the sausage now.  4-5 pounds of Costco stew meat and 2 pounds of pork sausage.  Perfect ratio IMO.  Other than that I stick to the recipe.  Always cook it the day before and let it set overnight.  Will probably do a big batch on Saturday and serve for the SuperBowl.  I put just enough cayenne to give it flavor and then have it on the side so everyone can make it as hot as they want.
Click to expand...
I've done the same ratio as well.

I might add, though, that I buy a chuck roast instead of stew meat. It's usually a similar price and it's not all the odds and ends of various cuts. It takes a little longer to cut it up, but it's not that bad. 

I also do chorizo meat instead of sausage. More flavorful as well.

Something to consider.

 
Hastur said:
Amazing you bring this up.  I learned this just in the past two weeks or so during my last batch.  Sauce to meat ratio is out of whack, so I decided my next batch will have about the ratio you describe.

I've got to admit I don't buy dried chilis and  rehydrate in simmering beer anymore.  Smells up the house, and a better result comes from smoking fresh chilis(with a quick sear of the skin side directly over the coals to easily scrape the skin off).  
Click to expand...
Try it this new way, but also try it 50/50.  I found 3lb stew meat and 3lbs sausage is a great ratio.

 
gianmarco said:
I've done the same ratio as well.

I might add, though, that I buy a chuck roast instead of stew meat. It's usually a similar price and it's not all the odds and ends of various cuts. It takes a little longer to cut it up, but it's not that bad. 

I also do chorizo meat instead of sausage. More flavorful as well.

Something to consider.
Click to expand...
Yep.  Outstanding.

 
So I'm finally going to make this tomorrow. But, no pork eaters in my family. Any suggested alternatives for the pork sausage? Usually I only find beef or chicken sausage in the . . . "Tube" packed version you throw on the grill. I guess I could cut those open/squeeze them out if need be.

 
rail said:
So I'm finally going to make this tomorrow. But, no pork eaters in my family. Any suggested alternatives for the pork sausage? Usually I only find beef or chicken sausage in the . . . "Tube" packed version you throw on the grill. I guess I could cut those open/squeeze them out if need be.
Click to expand...
Venison if you can find it?  Ground bison too.  I dunno.

 
gianmarco said:
I've done the same ratio as well.

I might add, though, that I buy a chuck roast instead of stew meat. It's usually a similar price and it's not all the odds and ends of various cuts. It takes a little longer to cut it up, but it's not that bad. 

I also do chorizo meat instead of sausage. More flavorful as well.

Something to consider.
Click to expand...
I saw the chuck roast suggestion in this thread, then grabbed a good looking chuck roast and asked the butcher to cut it up.  Took him 2 minutes, cost nothing, and saved me a ton of time and a potential finger cut.  I’d highly recommend that 

 
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shader said:
I saw the chuck roast suggestion in this thread, then grabbed a good looking chuck roast and asked the butcher to cut it up.  Took him 2 minutes, cost nothing, and saved me a ton of time and a potential finger cut.  I’d highly recommend that 
Click to expand...
If cutting up a chuck roast is worth waiting while a butcher does it for you, it may be time to invest in new knives? Seriously, you could do it in less time than you wait.  

 
What size pot do i need? I made this 5+ yrs ago and the pot almost wasnt large enough. Biggest pot i currently have is 8qts, i feel like thats smaller than the one i used previously but not sure.

Maybe ill just need to cook the onion, garlic, meat etc in a deep skillet first then throw it in the crock pot to cook/simmer?

 
When i made early february i used 1lb chorizo, 2lb italian sausage i think. First time i tried it with chorizo, not a fan. It ended up ok, but i felt like the chorizo flavor overpowered the subtlties that makes this recipe great.

About to put a pork shoulder in the crock pot for pulled pork..anyone have a good recipe for that? Way simpler than chili but was wondering

 
For some reason I had thought I had never made this before.....re-read the whole thread last night...apparently have made it a few times.  Gonna do it again on Friday following everything exactly.

 
Made it Sunday...this time used Chuck cut in large cubes and cooked it the day before in the crock pot in Better than Boullion Beef Base, Garlic, and Onion.  After 7 hours in there, I shredded the meat up and let it set in that juices (strained) overnight.  The remaining broth/juice and meat added after browning sausage and onions and all...very good and added a more thick aspect to the chili without having to add any tomato paste this time.  Really liked it better than cubing the beef up and searing.

 
Last edited by a moderator:
sho nuff said:
Made it Sunday...this time used Chuck cut in large cubes and cooked it the day before in the crock pot in Better than Boullion Beef Base, Garlic, and Onion.  After 7 hours in there, I shredded the meat up and let it set in that juices (strained) overnight.  The remaining broth/juice and meat added after browning sausage and onions and all...very good and added a more thick aspect to the chili without having to add any tomato paste this time.  Really liked it better than cubing the beef up and searing.
Click to expand...
interesting...how much of the each did you use?

 
Tiger Fan said:
interesting...how much of the each did you use?
Click to expand...
The beef base was 2 cups water and probably 2 spoonfuls  of paste.  Im not much on measuring .  Garlic i finely chopped up 5-6 cloves and it was about half an onion just quartered an onion...half went into salsa the rest in the crock pot.

This is how I make shredded roast beef sandwiches for big crowds two with that type of recipe in the crock pot.

 
MMMMM.. 

shader said:
Yesterday I combined my two favorite chili's in the world, the wonderful chili described in this thread, and the ultra-spicy "Habanero Hellfire Chili" referenced here. https://www.allrecipes.com/recipe/25370/habanero-hellfire-chili/

It has been a few years since I made @Judge Smails chili, and I had realized that the Habanero Hellfire chili lacked a certain richness.  So I fused the two together, and it turned out marvelous. 

Key alterations to the original recipe:

1. Two cans of whole peeled tomatoes.  I love them, they certainly add something different to the chili.  I try to get one in each bowl, but they are so full of flavors when you eat one...just fantastic

2. 6 habenero, 6 jalapenos - Your eyes (and your families eyes) will definitely hurt...This chili definitely has a kick...but it's still not super spicy.  I think it would take 12 and 12 to push the heat content to where I really like it.  I'll have to do that next time.  It's just a HUGE pot with 5-6 pounds of meat, so 12 small peppers aren't really going to change the overall spice all that much.

3. 1/2 pound of bacon.  You start out by browning the bacon, then setting it aside.  Once I've let the entire chili simmer for 2 hours, I add the bacon and let it simmer for an hour, then added the beans for the last 30 minutes.

4.  I really screwed up the puree of the rehydrated chilis.  The machine I was using doesn't really puree, it's a blender but the chunks were far too big.  Gotta get a puree machine if I want to do this one right.

5. Habenero hellfire calls for beef buillon, so I dropped four small cubes in and used water instead of beef broth. In future, I'd remove the water altogether as despite all the ingredients, the pot has a bit too much liquid for my liking. The beer and whiskey are enough liquid for this soup.

FANTASTIC
Click to expand...
MMM Bacon

Going to have to add this and try Chorizo. Have made this several time with italian sausage meat and it is outstanding.

 
For the chorizo, cubed or crumbled? If cubed, how big are the cubes and what did you start with before cubing it? Ring of chorizo, individual sausages, etc. 

 
sho nuff said:
Made it Sunday...this time used Chuck cut in large cubes and cooked it the day before in the crock pot in Better than Boullion Beef Base, Garlic, and Onion.  After 7 hours in there, I shredded the meat up and let it set in that juices (strained) overnight.  The remaining broth/juice and meat added after browning sausage and onions and all...very good and added a more thick aspect to the chili without having to add any tomato paste this time.  Really liked it better than cubing the beef up and searing.
Click to expand...


Meat is shredded and in the fridge!

2 follow ups:

1 - did you add the meeting/broth instead of the 13oz of beef broth the original recipe called for?

2 - are you saying you used zero tomato paste....or just didn't have to add any additional like you have in the past?

Thanks

 
Tiger Fan said:
Meat is shredded and in the fridge!

2 follow ups:

1 - did you add the meeting/broth instead of the 13oz of beef broth the original recipe called for?

2 - are you saying you used zero tomato paste....or just didn't have to add any additional like you have in the past?

Thanks
Click to expand...
Yes I did use the juice and broth from cooking the meat and shredding it.  But leaving it together in the fridge for any tome, the meat may soak so much of it up you might want more broth.  That is assuming its shredded and stored in that juice now. (im also terrible about recipes...I didnt even look at the original again...just tweak things as I go)...and I use tomato sauce vs juice , so you may need tom paste to thicken.  For me, the shredded beef soaked up some of it as I made it so it was a good viscosity (damn, triple word score) and didn’t need paste this time.

Had it again and you night as leftovers...and it is so good, maybe better, leftover.

 
Made it this week and decided to roast the onions, garlic, and a poblano pepper  first before cooking with them.  I enjoy the roasted flavor this adds.  Drizzle a little olive oil, cracked pepper and coarse salt and man, that makes this just a touch more legendary. :)

 
So I have a ton of the large dry chilis left.  Any recommendations on what else to use them for (besides another batch of chili of course)

 
Tiger Fan said:
So I have a ton of the large dry chilis left.  Any recommendations on what else to use them for (besides another batch of chili of course)
Click to expand...
Put them in the oven on low heat until they are crispy dry. Remove the stems and most of the seeds.  Pulverize in a good blender.  No you have pure chile powder to use in any recipe you want without all the "extras" that come in store bought "chili powder".  So you can control the balance of onion, garlic, chile, etc. in your recipes. If you like it you can buy all kinds of dried chiles on amazon and come up with your own blend.  I like guajillo as the base , say 60%,  20% pasilla, 10% arbol, 10% ancho.

 
Ron Swanson said:
Put them in the oven on low heat until they are crispy dry. Remove the stems and most of the seeds.  Pulverize in a good blender.  No you have pure chile powder to use in any recipe you want without all the "extras" that come in store bought "chili powder".  So you can control the balance of onion, garlic, chile, etc. in your recipes. If you like it you can buy all kinds of dried chiles on amazon and come up with your own blend.  I like guajillo as the base , say 60%,  20% pasilla, 10% arbol, 10% ancho.
Click to expand...
gracias!

 
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