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Tried this chili recipe for the first time... (1 Viewer)
- Thread starter Judge Smails
- Start date
ChrisCooleyFan
Footballguy
BigJohn
Footballguy
bleachercreacher
Footballguy
This chili is great. The two habaneros really added some heat. I might try to tone that down a little next time. Like I said I used roasted red peppers and the red pepper seeds in my wife and it has a wonderful taste. The only other change I made to the original recipie was juice from a half of a lime. I'm going to experiment with it a little more, but this will be my new chili recipie for sure. Thanks OP for posting this.
flyingsushi
Footballguy
I am currently making this right now. It is simmering on the stove now and even though it it hasn't come together I had to taste it and I love it so far. So far it smells and tastes great.If anyone can advise me on altering it a little please don't hesitate. What if I wanted to cut down on the stew meat and increase the pork, could I just go 4lbs of stew meat and 2 lbs of pork? A 1 for 1 trade? I assume that would be fine. I might go with 3lbs of stew meat and 3 lbs of the ground pork next time or 4 to 2, not sure. I will wait to see how this comes out because as good as it looks and tastes so far, 4lbs of stew meat to 1lb of the pork might be a little to much for me even though I prefer a chili with stew meat. Also, the tomato soup, is the a can of condensed soup, or ready to eat?Last question, the tomato paste, how many oz is considered a small can?Thanks is advance for any questions asked and thanks to the original poster for the recipe.
Weapon of Mass Instruction
Watch my feet!
I don't know what this means.Also, what exactly is meant by stew meat at 1/2 to 1/4 inch? As in chopped to M&M size or what?
flyingsushi
Footballguy
lmao....funny as hell. I can't stop laughing. I agree, what EXACTLY does that mean...lol. Back to business. When I buy stew meat I want it to be small bite size pieces. That may not be your preference, but for me I always take what the store sold as stew meat and cut it in half, especially for chili. Beef stew or soup might be a different story, but in my opinion, I want those chunks of meat to be smaller. As much as I like stew meat in my chili, I like a smaller bit size pieces I might be able to put on a cracker and I prefer a nice balance of the ground meat to the stew meat. I don't prefer one to dominate the other.Weapon of Mass Instruction said:
Still lmao about using peppers in my wife...lol. I suspect that is a typo, but I have enjoyed reading that over and over...
jplvr
Footballguy
I know this isn't anywhere close to cutting down the original recipe, but I threw this together after seeing this thread late this afternoon and getting a craving for chili. Probably could have let it simmer more, but I was hungry. Used some ideas from the OP I've never used before. Anyway...
1 pound pork sausage
1 pound beef (venison for me)
1 yellow onion
1 bell pepper
2 cerano peppers (Winn Dixie was a little light in selection) chop fine
Chili Powder
Cumin
Cayenne
3-4 cloves of garlic (I like a lot)
1 small can tomato paste
1 can whole peeled tomatoes (I crush them myself when adding)
1 can Guinness
1/2 can beef broth
2 bay leaves
Dice onion, bell pepper and garlic.
I started sauteeing the onions and bell pepper in a little olive oil as soon as I got them diced. Threw in the garlic after the other veggies were starting to soften. And then the diced peppers.
Add the sausage after the galic cooks for a minute or so.
Add the beef when the sausage is just starting to brown.
I didn't measure, but lightly dusted the meat with cayenne, chili powder, and cumin here.
Cook the meat well and add tomato paste, crush tomatoes, beef broth and beer... and bay leaves.
Add a little water if needed and add more spice to taste, more chili powder than cumin or cayenne. I threw some black pepper in as well.
I added a can of kidney beans about halfway through cooking (30 min).
I didn't think about tabasco or pick-a-pepper sauce until now.
Tasted great to me, but I didn't measure out any of the spices.
Total cook/prep time a little over an hour, for me anyway. I threw some oregano in there at one point as well.
One note for anyone, getting the whole peeled tomatoes and crushing them by hand is loads better IMO, but you might want to double what you normally use if you normally used crushed tomatoes. I know the OP didn't call for them, but I always do.
I didn't have an whiskey on hand.
With venison in the freezer from the previous year (ground), I usually find myself trying to find things to put it in, so I've never gotten around to using stew meat in chili. I supposed I should ask for that the next time I shoot Bambi, but I'm always worried I'll be stuck without enough ground venison to make meatballs over the course of the following year.
I was putting this into containers just a minute ago as I had a little left over and it definitely is a recipe worth repeating. Maybe I'll record the spice amounts the next time.
1 pound pork sausage
1 pound beef (venison for me)
1 yellow onion
1 bell pepper
2 cerano peppers (Winn Dixie was a little light in selection) chop fine
Chili Powder
Cumin
Cayenne
3-4 cloves of garlic (I like a lot)
1 small can tomato paste
1 can whole peeled tomatoes (I crush them myself when adding)
1 can Guinness
1/2 can beef broth
2 bay leaves
Dice onion, bell pepper and garlic.
I started sauteeing the onions and bell pepper in a little olive oil as soon as I got them diced. Threw in the garlic after the other veggies were starting to soften. And then the diced peppers.
Add the sausage after the galic cooks for a minute or so.
Add the beef when the sausage is just starting to brown.
I didn't measure, but lightly dusted the meat with cayenne, chili powder, and cumin here.
Cook the meat well and add tomato paste, crush tomatoes, beef broth and beer... and bay leaves.
Add a little water if needed and add more spice to taste, more chili powder than cumin or cayenne. I threw some black pepper in as well.
I added a can of kidney beans about halfway through cooking (30 min).
I didn't think about tabasco or pick-a-pepper sauce until now.
Tasted great to me, but I didn't measure out any of the spices.
Total cook/prep time a little over an hour, for me anyway. I threw some oregano in there at one point as well.
One note for anyone, getting the whole peeled tomatoes and crushing them by hand is loads better IMO, but you might want to double what you normally use if you normally used crushed tomatoes. I know the OP didn't call for them, but I always do.
I didn't have an whiskey on hand.
With venison in the freezer from the previous year (ground), I usually find myself trying to find things to put it in, so I've never gotten around to using stew meat in chili. I supposed I should ask for that the next time I shoot Bambi, but I'm always worried I'll be stuck without enough ground venison to make meatballs over the course of the following year.
I was putting this into containers just a minute ago as I had a little left over and it definitely is a recipe worth repeating. Maybe I'll record the spice amounts the next time.
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flyingsushi
Footballguy
When ever I buy stew meat for chili I always cut it in half. For my taste, stew meat is too large for chili.
TobiasFunke
Footballguy
I did a take on the Judge Smails recipe recently. I actually cut each chunk of stew meat into six pieces- maybe a little bigger than the size of a sugar cube- and upped the pork sausage to stew meat ratio a bit. Otherwise, two thumbs way up on the recipe.
Weapon of Mass Instruction
Watch my feet!
One of these is not like the other...Mmm... had Skyline for lunch.
Judge Smails
Footballguy
thank youOne of these is not like the other...Mmm... had Skyline for lunch.
BigJohn
Footballguy
Just finished this. Made a few minor tweaks.
Dayton, Ohio, as culturally diverse as it is, did not have New Mexico Chiles at Kroger's. I instead used a can of Chipotle peppers in Adobo sauce. Used the whole can, so 6 or 7 jalapenos.
Went 4 pounds beef, 2 pounds sausage. I too think a 3/3 ratio might be even better.
Everything else, went by the recipe. I didn't add the beans, cause I'm taking this to a bonfire tomorrow night and I'm just going to throw the beans in the crock pot an hour ahead of time.
Had a bowl and
.
It will definitely be too spicy for most people, but it is on point for me. May only add a few chipotles next time.
Great stuff. Will be my go-to chilli from now on.
Dayton, Ohio, as culturally diverse as it is, did not have New Mexico Chiles at Kroger's. I instead used a can of Chipotle peppers in Adobo sauce. Used the whole can, so 6 or 7 jalapenos.
Went 4 pounds beef, 2 pounds sausage. I too think a 3/3 ratio might be even better.
Everything else, went by the recipe. I didn't add the beans, cause I'm taking this to a bonfire tomorrow night and I'm just going to throw the beans in the crock pot an hour ahead of time.
Had a bowl and
.It will definitely be too spicy for most people, but it is on point for me. May only add a few chipotles next time.
Great stuff. Will be my go-to chilli from now on.
Mister CIA
Footballguy
If you don't use flank steak, your chili is AA minor league, at best.
bleachercreacher
Footballguy
Yeah it was a typo. In a previous post I said that I was making two bowls, one for me and one for my wife. It should've said wife's. I made one hot bowl and one regular bowl.
Kirby
Footballguy
Ever been to Jungle Jims? It's probably a 40 minute drive, but you should check it out sometime.Just finished this. Made a few minor tweaks.Dayton, Ohio, as culturally diverse as it is, did not have New Mexico Chiles at Kroger's. I instead used a can of Chipotle peppers in Adobo sauce. Used the whole can, so 6 or 7 jalapenos.Went 4 pounds beef, 2 pounds sausage. I too think a 3/3 ratio might be even better.Everything else, went by the recipe. I didn't add the beans, cause I'm taking this to a bonfire tomorrow night and I'm just going to throw the beans in the crock pot an hour ahead of time.Had a bowl and.It will definitely be too spicy for most people, but it is on point for me. May only add a few chipotles next time.Great stuff. Will be my go-to chilli from now on.
flyingsushi
Footballguy
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
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Mister CIA
Footballguy
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.
BigJohn
Footballguy
I used Bob Evans original recipe. The flavor of the sausage kind of gets wiped out. That's why I thought 3/3 beef to pork would be better. Trying to get the taste of the sausage to come through a little more.
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.JMister CIA said:
Hi Big John,Yeah, it's going to be a LOT hotter with jalapenos (chipotle) than a milder New Mexico chile, but that sounds like what you were looking for.And you can make it real Texas chili and just forgo the beans altogether.BigJohn said:Just finished this. Made a few minor tweaks.Dayton, Ohio, as culturally diverse as it is, did not have New Mexico Chiles at Kroger's. I instead used a can of Chipotle peppers in Adobo sauce. Used the whole can, so 6 or 7 jalapenos.Went 4 pounds beef, 2 pounds sausage. I too think a 3/3 ratio might be even better.Everything else, went by the recipe. I didn't add the beans, cause I'm taking this to a bonfire tomorrow night and I'm just going to throw the beans in the crock pot an hour ahead of time.Had a bowl and.It will definitely be too spicy for most people, but it is on point for me. May only add a few chipotles next time.Great stuff. Will be my go-to chilli from now on.
J
Hi fs,Yes, "pork sausage" is just ground pork with some seasonings. If you use just ground pork, you might want to up the seasonings a little. Not a big deal.Jflyingsushi said:
On a side note - the main thing I got from Judge's recipe that I wasn't already doing is rehydrating the chiles instead of using chile powder. I think that makes good sense. I make my own chile powder that is basically just these dried chiles toasted in a cast iron skillet with whole cumin seed and some other spices. Then grind.
But I'm a believer in the less steps from farm to table the better. So taking a dried whole chile and rehydrating and then pureeing seems to be even better.
And definitely tons better than a chile powder you could buy in the store.
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
But I'm a believer in the less steps from farm to table the better. So taking a dried whole chile and rehydrating and then pureeing seems to be even better.
And definitely tons better than a chile powder you could buy in the store.
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
madviking10
Footballguy
Tried this for the first time last night. Not much of a cook so I stuck to the directions. Turned out really good. Biggest mistakes were not cutting the beef small enough and chickening out an only using two onions. I really want to try either the chocolate or the honey. would like a more sweet and hot flavor.
Mister CIA
Footballguy
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.
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Adebisi
Footballguy
Joe, this sounds interesting. How much baker's chocolate are you talking here?
1 ounce is what I use.J
joker
Footballguy
Made this yesterday for the Packer-Viking game. Changes:
-Used 2 cans chili beans and 1 can dark red kidney beans
-Used the diced tomatoes instead of tomato sauce & paste
-scraped the NM chilis before I pureed them once they were rehydrated, since my girls don't like things too spicy
-changed the meat ratio to 3 lbs stew meat (chopped smaller as recommended) and 3 lbs mild pork sausage
Holy cow - LEGENDARY. Huge hit with everyone!!!! I am now known as a master chili maker (no longer just the "Big Daddio of the Patio"
). I brought some leftovers to work and have my co-workers begging me for the recipe.
Next time I make it (and it will be soon, as they all want me to do it for another football party), I will probably use another can of the diced tomatoes, and perhaps another can of beans (my peeps like lots of beans in the chili). I will also try a spicier sausage, but the chili yesterday was plenty spicy.
Just a great, great recipe - major props to JS...
-Used 2 cans chili beans and 1 can dark red kidney beans
-Used the diced tomatoes instead of tomato sauce & paste
-scraped the NM chilis before I pureed them once they were rehydrated, since my girls don't like things too spicy
-changed the meat ratio to 3 lbs stew meat (chopped smaller as recommended) and 3 lbs mild pork sausage
Holy cow - LEGENDARY. Huge hit with everyone!!!! I am now known as a master chili maker (no longer just the "Big Daddio of the Patio"
). I brought some leftovers to work and have my co-workers begging me for the recipe.Next time I make it (and it will be soon, as they all want me to do it for another football party), I will probably use another can of the diced tomatoes, and perhaps another can of beans (my peeps like lots of beans in the chili). I will also try a spicier sausage, but the chili yesterday was plenty spicy.
Just a great, great recipe - major props to JS...
NorvilleBarnes
Footballguy
Cooked up the Judge Smails chili last night. VERY Good.
I added a lb of bacon and a little Agave Nectar (someone in the thread recommended honey).
I look forward to experimenting and tweaking this - maybe every Monday night. Seems like just the right amount of "cooking" and farting around in the kitchen during MNF without being tedious and a pretty sweet payoff.
I also didn't use the Amber Beer because I didn't have any but I'll try that next time. I'll also play around with different amounts and combinations of peppers.
I added a lb of bacon and a little Agave Nectar (someone in the thread recommended honey).
I look forward to experimenting and tweaking this - maybe every Monday night. Seems like just the right amount of "cooking" and farting around in the kitchen during MNF without being tedious and a pretty sweet payoff.
I also didn't use the Amber Beer because I didn't have any but I'll try that next time. I'll also play around with different amounts and combinations of peppers.
Harry Manback
Footballguy
Harry Manback
Footballguy
Stupid question: This pork sausage...this is not ground sausage? You don't cut it up for this?
Judge Smails
Footballguy
Great stuff amigos! Glad this is a hit for so many FGB'rs. I'm just getting around to make my first batch for the fall, probably for the Breeder's Cup this weekend.
To answer some questions - I used the bigger pot, but I don't think you have to. As for sausage, think typical bulk pork sausage (not just ground pork) found in the butcher section of most meat depts.
To answer some questions - I used the bigger pot, but I don't think you have to. As for sausage, think typical bulk pork sausage (not just ground pork) found in the butcher section of most meat depts.
Harry Manback
Footballguy
Quick Questions I need answered before I can make this tomorrow.
1. and most important...How big of a pot do you need for this? I have an 8QT pot, I tend to think it may not be large enough...
2. I bough Arbol Red Peppers, are these good enough? Should I use more than 6?
3. Exactly how much beef broth do you need to use? ETA - nevermind - I saw it was 13oz
4. I bought the tomato soup, but it was condensed and I wasn't sure what size to use (10oz, 24oz etc) so I got the biggest one...how much do I need?
Otherwise I have everything, plenty of jack, plenty of meat, plenty of Amber beer (Flying Dog).
I'm pumped to make this, but after all I've invested, I'd hate to find out my pot isn't big enough.
1. and most important...How big of a pot do you need for this? I have an 8QT pot, I tend to think it may not be large enough...
2. I bough Arbol Red Peppers, are these good enough? Should I use more than 6?
3. Exactly how much beef broth do you need to use? ETA - nevermind - I saw it was 13oz
4. I bought the tomato soup, but it was condensed and I wasn't sure what size to use (10oz, 24oz etc) so I got the biggest one...how much do I need?
Otherwise I have everything, plenty of jack, plenty of meat, plenty of Amber beer (Flying Dog).
I'm pumped to make this, but after all I've invested, I'd hate to find out my pot isn't big enough.
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Harry Manback
Footballguy
Halp.
Harry Manback
Footballguy
How much tomato soup do I use?????
Harry Manback
Footballguy
Finless
Footballguy
Just do it to taste. Start with an amount and try it. Chili isn't an exact science.I'm a bit surprised at the lack of Jalapeno and Habaneros being used. I think they are essential as is beer and chocolate. I'm tackling chili tomorrow.
flyingsushi
Footballguy
After I diced up the 3 large onions I thought the same thing. This is too much. Granted, I like onions, but I still think the final product is a nice blend. Don't be afraid next time, use all 3 large onions. Remember they cook down and I never once thought the chili was dominated by onions. Again, after they cook down and the rest of the ingredients are added, it comes together with a nice blend.
flyingsushi
Footballguy
1. I have no idea the size of pot I used but it wasn't big enough, especially once I added the meat. I had to scoop some out, cook in another pot then add back in it. I tried to see if the pot somehow was labeled with a size and it isn't. If I were you, try bigger than a 8QT pot just so you don't run into this problem. Like you said, there is a lot of money invested in the amount of meat and once you get going and then run into trouble because the pot isn't big enough is a real hassle, go with the larger pot, it can't hurt. Just make sure you stir frequently. 2. I am no help with this one4. I had the same question. I believe I bought a 10oz can of condensed tomato soup. All I did was pour it in, I didn't add water to the condensed to make it. That worked fine for me. Good luck
flyingsushi
Footballguy
I used plain ground pork, which is the same consistency as say hamburger meat, except it is pig and now cow. What I used, you don't need to cut up, just break it up and evenly distribute in the pot.
flyingsushi
Footballguy
Same question here for me. How much?
TobiasFunke
Footballguy
This works. Basically that's unseasoned pork sausage.To get seasoned pork sausage you generally have to ask the butcher. Ask him if he has any pork sausage that's not in the casing. They might have some that hasn't been put in casing yet, or is left over. Or I believe Johnsonville makes prepackaged pork sausage that's not cased.
