James Daulton
Footballguy
While it probably could be cooked in a crockpot, you should use a big pot as the recipe indicates. This recipe is worth buying a big pot for.
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Tried this chili recipe for the first time... (2 Viewers)
- Thread starter Judge Smails
- Start date
culdeus
Footballguy
Talk to me about this. I'm going to try to cook this for 30 people. Last time I cooked for 18 in a 15 gallon pot. I'm not sure if I should do two pots of the same size or just put it all in one?
Also, considering making in advance and reheating. Last time I did it on-site.
Also, considering making in advance and reheating. Last time I did it on-site.
James Daulton
Footballguy
I'd probably use two pots so you can get an even cook throughout and not have to worry about messing up the bottom layer while the top layer cooks.
I actually think that this chili improves after a day or two, so I'd reheat. Again, just make sure you give yourself enough time to reheat slowly and evenly.
James Daulton
Footballguy
I love beans in this. #### anyone who says not to use beans!If you did two pots, you could do some with beans and some without. I know the thought of beans is blasphemy, but some people like it that way! Obviously you'd do the smaller pot with beans.James Daulton said:
Judge Smails
Footballguy
By all means make the day before. Will taste better, much easier on you.culdeus said:
The Hardline
Footballguy
I wanted to follow up with a big thumbs up on the OP's legenday chili recipe. I did make it a day early to allow it to sit. Fantastic! It came out flavorful but not too spicy for the more mild manered palates at the party. 3 people brought chili and this was by far the most well liked and most eaten. I think the ground sausage was a big key to developing the flavor base.
There is no doubt that this recipe will be in the rotation goinng forward.
There is no doubt that this recipe will be in the rotation goinng forward.
culdeus
Footballguy
In this situation, it would have to be made two days before. Or the day of. I googled around and there are giant plastic bags that you can transfer these things into and drop in a cooler. Same bags people use to brine turkeys and whatever. May go that route.
Chaka
Footballguy
pollardsvision
Footballguy
I just use alot more of the pureed chile. I get them in 6 oz bags and use the whole thing, so it's about 15 chiles.
Dickies
Footballguy
Even if it didn't you are talking 2 drinks spread out over 5lbs of meat. Could possibly get a mild buzz if you eat the whole pot.
pollardsvision
Footballguy
Alright guys, I need some help. I'm going to put some of Smails' meat in Lynchburg mouths at the restaurant.
The chile is, of course, outstanding, but we've still got some problems to get figured out. We all know it's very expensive to make. I only like to use a good choice chuck roast, and I end up spending about $45 to make 5.5 to 6 quarts of the delicious concoction.
For an 8 oz bowl, I have to get at least $5.50 out of it to make it even close to worth doing. $6-7 for an 8 oz bowl of chile would seem crazy to people in these parts, no matter that it's essentially a bowl of not inexpensive beef, not cheap beer, pork sausage and chile.
I've got to find the right way to serve it where I can actually make some damn money, most likely in a filling platter surrounded by cheaper ingredients. A nice slice of cornbread is an obvious part of the solution. Probably gonna garnish with onion, jalapeno, and cheese.
Outside of that (or even in place of), I'm looking for ideas. What do you guys like to eat with your Smails?
Thought about serving with a wavy corn chip that we have in stock (Wise Dipsy Doodles that we already do a salad with). Even considered a Frito Pie sort of thing.
Anybody like their Smails' over rice? I do, but I'm not sure how that would play with others.
Would grilled pita bread be crazy? We have it in stock for pita burgers. It'd be odd, but I think could be pretty good.
I've heard some Texans like their Chile con Carne with tortillas. I'd love it, but I don't think that would go over well.
We've got some other items on the menu called "chili or chile", and I really want to distance this from the the standard ground beef/bean Southeastern US chili beans (everybody makes that at home and thinks theirs is the best in the world). For that reason, I really want to avoid adding beans. I want to offer Smails' in it's purest form, as I think it'll be a big hit for many (though not everyone's of chili in these parts).
I'd welcome any ideas on how to serve this in an attractive cost effective manner.
The chile is, of course, outstanding, but we've still got some problems to get figured out. We all know it's very expensive to make. I only like to use a good choice chuck roast, and I end up spending about $45 to make 5.5 to 6 quarts of the delicious concoction.
For an 8 oz bowl, I have to get at least $5.50 out of it to make it even close to worth doing. $6-7 for an 8 oz bowl of chile would seem crazy to people in these parts, no matter that it's essentially a bowl of not inexpensive beef, not cheap beer, pork sausage and chile.
I've got to find the right way to serve it where I can actually make some damn money, most likely in a filling platter surrounded by cheaper ingredients. A nice slice of cornbread is an obvious part of the solution. Probably gonna garnish with onion, jalapeno, and cheese.
Outside of that (or even in place of), I'm looking for ideas. What do you guys like to eat with your Smails?
Thought about serving with a wavy corn chip that we have in stock (Wise Dipsy Doodles that we already do a salad with). Even considered a Frito Pie sort of thing.
Anybody like their Smails' over rice? I do, but I'm not sure how that would play with others.
Would grilled pita bread be crazy? We have it in stock for pita burgers. It'd be odd, but I think could be pretty good.
I've heard some Texans like their Chile con Carne with tortillas. I'd love it, but I don't think that would go over well.
We've got some other items on the menu called "chili or chile", and I really want to distance this from the the standard ground beef/bean Southeastern US chili beans (everybody makes that at home and thinks theirs is the best in the world). For that reason, I really want to avoid adding beans. I want to offer Smails' in it's purest form, as I think it'll be a big hit for many (though not everyone's of chili in these parts).
I'd welcome any ideas on how to serve this in an attractive cost effective manner.
Judge Smails
Footballguy
honored, but doubt I'll be much help. Cost not a concern when I make it. No shortcuts. As for how to serve it, I'd nix the frito or rice idea. I like a good cornbread but to be honest when I make it I usually don't serve a side at all. Bowl and a beer.
pollardsvision
Footballguy
Yeah, the leader in the clubhouse is some good cornbread and the onion, jalapeno, and cheese garnish. I might be able to get that done for $5.99 and call it a day. If it doesn't sell then I've just got a whole lot of damn good chile to eat for myself.
Frostillicus
Footballguy
James Daulton
Footballguy
John Bender
Footballguy
James Daulton
Footballguy
Why is it so expensive? How much is your meat per pound? And using beans is a good way to increase the volume without adding a lot of costs and a lot of people love them.pollardsvision said:
Steve Tasker
Footballguy
Made my version of this for a party I hosted three weeks ago.. Basically the same recipe as laid out in the OP with more garlic, more cayenne, 1.5 lb chuck roast, 1.5 lb hot Italian, 1 lb mild Italian, and 1 lb Andouille from a very good local sausage shop. Recipe was a hit and we finished the entire batch. A friend of mine asked for the recipe afterward, so I sent it.
He took it to a chili cookoff tailgate at the Bills/Bengals game last week and it won 1st prize out of 15 entrants.
He took it to a chili cookoff tailgate at the Bills/Bengals game last week and it won 1st prize out of 15 entrants.
-jb-
Footballguy
This is an interesting mod. How is the consistency? One thing I like about the original is the large meat chunks. How does this one come out? Lots of sausage in there to crumble, unless you're cooking the links and then chopping before adding to the pot.
Grahamburn
Footballguy
Halloween tradition.
Bull Dozier
Footballguy
Cooking this again this weekend. Double dipper of a Halloween party, then my son's birthday party Sunday. For his birthday the last couple of years I have done this chili, green chili, and a white chicken chili. This is always the favorite.
The Hardline
Footballguy
I cooked the OP recipe again this past weekend. It received rave reviews once again.
Steve Tasker
Footballguy
I've never had a problem with the consistency. Probably just a personal preference.
I don't really crumble the sausage....I uncase it and basically pull it apart as I add it to the pot. So if I have 1 sausage link, I'll maybe pull it into 4-5 chunks to add to the pot. When I mix it together with the spices and onions to cook, I usually poke and prod and stab the pieces a little to get them a bit smaller. It ends up with some small "ground sausage"-sized pieces and some other big chunks that are even larger than the beef....probably ends up looking something like this in terms of size - http://www.tysonfoodservice.com/~/media/Foodservice/GS1/19981-269_Inner-Pack_web.ashx. I kinda like it so when you bite into the sausage you can usually still get a semblance of the flavor of the sausage rather than everything just being mashed into one.
I know some people here have criticized the use of the Italian sausage, just something I like.
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Dickies
Footballguy
I just made this for our Halloween party. It came out really good. I followed the recipe 100% exact except that the closest Costco pack of stew meat was 4.5lbs. Since there was a lot going on that day and needed to be out and about, I started it on the stovetop and transferred to the crockpot to cook while I wasn't home. Without the beans it filled my crockpot about as much as possible. When I got home it appeared really watery, so I transferred it to the stovetop again and added the beans. Once it cooked down for about 30 minutes the consistency came together and it wasn't so watery.
Flavor was great. Since pretty much all of these ingredients except the stew meat are always on hand in the pantry, I was thinking of trying it with a mix of ground beef, ground pork and italian sausage. I have a massive bag of these dried chilies that I bought at the Mexican market for $2,00. I know that it is sacrilege to make this with only ground meat, but has anyone tried it? Seems like you could make it in 30 minutes and have a quick, but still tasty meal for the week.
Flavor was great. Since pretty much all of these ingredients except the stew meat are always on hand in the pantry, I was thinking of trying it with a mix of ground beef, ground pork and italian sausage. I have a massive bag of these dried chilies that I bought at the Mexican market for $2,00. I know that it is sacrilege to make this with only ground meat, but has anyone tried it? Seems like you could make it in 30 minutes and have a quick, but still tasty meal for the week.
Mr. Ected
Footballguy
On Christmas Eve on my trip to sunny, warm Green Bay, I am planning on making this chili; and I'm not sure if this has been addressed in here before, but part of my upper mid-west audience is more 'middle-of-the-road' on spicy. My plan was to make it the day before, and reheat in crockpots for a while before the party. Is there a way to adjust the recipe so that I can split the main batch into two smaller batches and add a bit of spice to the second batch so that others, like me, can enjoy it more like it is supposed to be. I understand that I can put out additions so that people can make it spicy, but I'd like to do something while it is simmering in the crockpot.
Also will the dried chilis at the beginning add tons of spice, or will they just fill in the background? I can also just go with plain sausage, rather than the medium-spicy, to make it more medium.
Has anyone done this 'Cincinnati-Style' and cook beans separate, allowing those that have the unmitigated gall to need beans in their chili to add them at the end?
Also will the dried chilis at the beginning add tons of spice, or will they just fill in the background? I can also just go with plain sausage, rather than the medium-spicy, to make it more medium.
Has anyone done this 'Cincinnati-Style' and cook beans separate, allowing those that have the unmitigated gall
to need beans in their chili to add them at the end?
Judge Smails
Footballguy
See no reason you couldn't split the batch and add more cayenne to one. The rehydrated chiles at the beginning are more for flavor, not heat.On Christmas Eve on my trip to sunny, warm Green Bay, I am planning on making this chili; and I'm not sure if this has been addressed in here before, but part of my upper mid-west audience is more 'middle-of-the-road' on spicy. My plan was to make it the day before, and reheat in crockpots for a while before the party. Is there a way to adjust the recipe so that I can split the main batch into two smaller batches and add a bit of spice to the second batch so that others, like me, can enjoy it more like it is supposed to be. I understand that I can put out additions so that people can make it spicy, but I'd like to do something while it is simmering in the crockpot.
Also will the dried chilis at the beginning add tons of spice, or will they just fill in the background? I can also just go with plain sausage, rather than the medium-spicy, to make it more medium.
Has anyone done this 'Cincinnati-Style' and cook beans separate, allowing those that have the unmitigated gall
VA703
Footballguy
scissorsSo, 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.
any special kind of scissors?scissorsSo, 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
VA703
Footballguy
usually a pair of scissors comes with a knife set/wood blockany special kind of scissors?scissorsSo, 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
like this
http://i.stpost.com/wusthof-colored-scissors-and-paring-knife-set-2-piece-in-red~p~4763k_01~1500.3.jpg
Harry Manback
Footballguy
John Bender
Footballguy
Currently on the stove simmering away.
I've been messing around with the meat (that's what she said...)
Currently 2 lbs of stew meat, 2 lbs of hot italian sausage and 2 lbs of sliced smoked andouille is one of my favorite combos
Full disclosure: I've made this recipe at least 100 times since Smails posted it.
I still contend, the chili powder substitute adds more flavor than the dried chiles (blasphemous, I know, but I've had it both ways dozens of times).
Fat Tire remains the best chili beer IMO.
I do add a few oz of bakers chocolate as well.
I've been messing around with the meat (that's what she said...)
Currently 2 lbs of stew meat, 2 lbs of hot italian sausage and 2 lbs of sliced smoked andouille is one of my favorite combos
Full disclosure: I've made this recipe at least 100 times since Smails posted it.
I still contend, the chili powder substitute adds more flavor than the dried chiles (blasphemous, I know, but I've had it both ways dozens of times).
Fat Tire remains the best chili beer IMO.
I do add a few oz of bakers chocolate as well.
Ministry of Pain
Footballguy
Just made a 6 qt slow cooker last night. Used kidney and pinto, grass fed beef, lot of onion. It was good but I think it can be a lot better. maybe skimming this thread will help, Don't get me wrong it was good but there is great room for improvement. First of all it was mild, I used the amount of chili powder they called for but it seemed to need a lot more.
Angry Beavers
Footballguy
made this again today for at least the 10th time. Christmas ale for OctoberFest type beer. always a hit!!
John Bender
Footballguy
Let me say something...
IF you use precooked/smoked sausage, leave the salt out on the recipe.
Christ - I went with Johnsonville smoked Andouille today and could barely get through 1 bowl due to the salt level.
And, replace the beef broth with low sodium beef broth going forward IMO
IF you use precooked/smoked sausage, leave the salt out on the recipe.
Christ - I went with Johnsonville smoked Andouille today and could barely get through 1 bowl due to the salt level.
And, replace the beef broth with low sodium beef broth going forward IMO
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-jb-
Footballguy
Use the Cayenne for heat regulation not the standard chili powder. Yes, it is mild as written but calls that out. I like it with about 2-3x the written amount of Cayenne. ETA you may wind up wanting even more as I don't add beans.
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Judge Smails
Footballguy
Saw this today on the web. At first glance I like the recipe I posted better, but I might try a variation on the chile peppers used..
YIELD Makes 6 to 8 servings ACTIVE TIME 1 Hour 15 Minutes TOTAL TIME 4 Hours 15 Minutes
INGREDIENTS
PREPARATION
YIELD Makes 6 to 8 servings ACTIVE TIME 1 Hour 15 Minutes TOTAL TIME 4 Hours 15 Minutes
INGREDIENTS
- 4 ounces dried ancho chiles (about 9 chiles)
- 2 ounces dried guajillo chiles (about 7 chiles)
- 2 ounces dried pasilla chiles (about 10 chiles)
- 2 ounces dried chipotle chiles (about 8 chiles)
- 8 to 12 dried chiles de árbol
- 8 garlic cloves, unpeeled
- 1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
- 1 3/4 teaspoons freshly ground black pepper, divided
- 1 teaspoon honey
- 7 tablespoons lard or vegetable oil
- 6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
- 2 cups finely chopped yellow onion
- 1 tablespoon plus 1 teaspoon ground cumin
- 4 cups low-sodium beef broth
- 2 teaspoons dried oregano
- 2 tablespoons masa harina, recommended but optional (see Cooks' Note)
- 2 tablespoons dark-brown sugar
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon cayenne pepper, plus more to taste
- Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving
PREPARATION
- Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
- If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
- Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
- Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
- In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
- Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.
