New Binky the Doormat
Footballguy
@Judge Smails ...sorry if this has been asked/answered across these 25 pgs ...
do you drain any of the fat from the ground pork?
tks!
do you drain any of the fat from the ground pork?
tks!
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Tried this chili recipe for the first time... (1 Viewer)
- Thread starter Judge Smails
- Start date
Judge Smails
Footballguy
Been awhile but don’t remember draining it
New Binky the Doormat
Footballguy
Finally got around to doing your chili recipe this weekend and it was a hit - gave you full credit!
big tks!!
Depends on the pork.
I thnk it works much better to change the recipe and cook the pork first. Then use that oil to saute the onions. You want about a tablespoon of fat for that.
Dickies
Footballguy
This is what I do. I cook the onions and pork at the same time, allowing the fat to render out of the sausage and cook the onions. I eliminated the olive oil
bryhamm
Footballguy
I like this idea. I typically use chorizo, which is very fatty. I hate skimming all that fat off while it's simmering. Might try it this way instead.
Although I don't know about the burning point of chorizo fat vs the original recipe of olive oil.
You'll be good. Way better in my opinion to cook the onions and such in a more flavorful fat than the original recipe. I do this for almost all cooking if I can.
General Malaise
Footballguy
Made some turkey stock post-Thanksgiving and once it cooled, I was able to scape off about 3/4 cup of turkey fat which I then used for soups and such. Terrific flavor!
Ghoti
Footballguy
Cooking it up tomorrow and reheating in a crock pot for the Big Game
Ghoti
Footballguy
Just FYI, this thread outlasted the beer that was a main ingredient. The first grocery store I went to didn’t have Fat Tire Amber, so I went to my trusty liquor store. these guys are in the know and said New Belgium brewery is pulling a “New Coke” and redesigning Fat Tire as an ale. They had a couple of six packs of the amber still on the shelf, but that’s it. Sure enough, The amber won’t be available any longer. Link.
So what is everyone’s favorite replacement?
So what is everyone’s favorite replacement?
Now this is a kick in the nads! Had not heard a thing about this until just now and turns out Fat Tire is now a golden ale. Sumofabeech!
Sorry for the derail...
bryhamm
Footballguy
I use Dos Equis amber (the brown bottle).
General Malaise
Footballguy
I started buying locally brewed red ales instead of Fat Tire since I just don't enjoy drinking Fat Tire and with a 6-pack, those ******* 3 beers leftover from the cook would just linger around until I was desperate enough to crack one open. Worked fine for cooking, but all in all, not a good drinkable beer in my opinion.
This is what I used for the chili on Super Bowl Sunday: https://pelicanbrewing.com/beer/sean-red/
Again, not my favorite beer to drink as it's a little sweet and not too hoppy (I like IPAs) but more enjoyable to me than Fat Tire and worked great in Judge's chili recipe.
General Malaise
Footballguy
If you can buy Full Sail, I'm guessing (maybe) that you can also find Deschutes' beers? If so, their Red Chair NWPA is a solid option for chili cooking. Not a huge Full Sail guy....
BrutalPenguin
Footballguy
90 Shilling is a solid Fat Tire replacement.
Hastur
Footballguy
For the last few months I've gotten into Mexican cooking more. A few lessons I've learned:
Once you stem and seed the pods, tear them into 1 or 2 inch pieces and toast in a hot skillet. It doesn't take long, just until they change color and you can start to smell the chili. Then, put them in hot water for 10 minutes. Take them out, and blend with some of the water they soaked in. Once smooth, transfer to a pretty hot saute pan and reduce until the consistency of tomato paste.
Then put them into the chili. Yowza!
Once you stem and seed the pods, tear them into 1 or 2 inch pieces and toast in a hot skillet. It doesn't take long, just until they change color and you can start to smell the chili. Then, put them in hot water for 10 minutes. Take them out, and blend with some of the water they soaked in. Once smooth, transfer to a pretty hot saute pan and reduce until the consistency of tomato paste.
Then put them into the chili. Yowza!
ProstheticRGK
Footballguy
Fall weather bump!
Hastur
Footballguy
JFC my MIL drives me nuts.
This morning she tells me she is going to make chili. OK, I said, cool. Mid afternoon I go out to do some errands. I get home just in time to see her dump a large jar of Prego spaghetti sauce into the pot.
I physically gag when I see that, and blurted out “What are you doing? No!” before I could censor myself.
Now, at 5:40 PM, I have to figure out what I’m going to have for dinner.
This morning she tells me she is going to make chili. OK, I said, cool. Mid afternoon I go out to do some errands. I get home just in time to see her dump a large jar of Prego spaghetti sauce into the pot.
I physically gag when I see that, and blurted out “What are you doing? No!” before I could censor myself.
Now, at 5:40 PM, I have to figure out what I’m going to have for dinner.
Judge Smails
Footballguy
That’s criminal GB. Hard pass. Teach her to fish
Yup.
Dickies
Footballguy
I've started just using beef broth since a health condition caused me to cut out gluten/wheat for a period of time and I thought the flavor was just a good as using the beer. It also saves a few calories and is less expensive.
playin4beer
Footballguy
About time to fire this one up again...
My friends LOVE when I make this.. The only drawback?? It's a lot of ingredients and it's not cheap to make.. lol
My friends LOVE when I make this.. The only drawback?? It's a lot of ingredients and it's not cheap to make.. lol
Wingnut
Footballguy
I just made chili because it's in the 70s here, coolest its benn since April. Got into the 50s last night and decided today was gonna be chili day.
I do a chili similar to the OPs recipe but I use guajillo and arbol chiles. The guajillo lends the classic chili powder like flavor and the arbols bring the heat. For beer I go Yeungling because it's everywhere here. It's an amber lager, but gives similar depth/flavor as Fat Tire IMO.
I do a chili similar to the OPs recipe but I use guajillo and arbol chiles. The guajillo lends the classic chili powder like flavor and the arbols bring the heat. For beer I go Yeungling because it's everywhere here. It's an amber lager, but gives similar depth/flavor as Fat Tire IMO.
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Nice. I wouldn't worry at all about what beer. As long as it's not something super weird, it'll be great.
Ministry of Pain
Footballguy
Fat Tire used to be an Amber Ale and they changed the recipe, not exactly sure when this happened but it's not the beer I had in Vegas back when Herm Edwards coached the Jets
-I'm sure many probably already knew this might explain if it isn't meeting the recipe requirements now
How much beer do you all put in chili?
Ministry of Pain
Footballguy
Do you live in Florida?
It was 57 degrees this morning in Jupiter, had the front windows open all night and the sliders on the patio wide open, little chilly this morning but felt good buried under blankets, just not something in Florida you can do every day
Ministry of Pain
Footballguy
@Judge Smails
-Where is the Official official recipe or should someone just do it the way you point out in the OP?
Are there any upgrades in 25 pages that others provided that you suggest?
-Where is the Official official recipe or should someone just do it the way you point out in the OP?
Are there any upgrades in 25 pages that others provided that you suggest?
Spartans Rule
Footballguy
Alaskan Amber is similar to the original Fat Tire but better IMO. I made the switch long ago, for both drinking and chili.
Wingnut
Footballguy
Yep. Just outside Tampa. It was 52 this morning, we've had the windows open for 2 nights and the AC only kicked on once or twice yesterday (set at 75°).
Loving it, but we go back to the 80s tomorrow. Better than 90s!
Love the Jupiter area. Spent a lot of time in Abacoa when Civil Society was in its first couple of years.
Alaskan Amber is indeed a delicious beer
Dickies
Footballguy
I made a double batch yesterday since my local market had a ridiculously good deal on chuck roast. Some people mentioned adding extra italian sausage so I went with 3lb chuck, 2lb italian sausage and 1lb chorizo. I think it was too much sausage and prefer 4lb chuck, 1lb italian sausage and 1lb chorizo. Since my son has a GI issue that requires eliminating gluten I used beef broth instead of beer. It still came out phenomenal as always. I think next time I make it I am going to add more beans than I normally do.
Grahamburn
Footballguy
Happy Halloween, everyone!! Chili time!
Grahamburn
Footballguy
Double batch as in 12 LBS of meat? Also, there’s beef broth in the original recipe.
I’ve made it with chorizo before and feel like it takes over the flavor too much.
Made it yesterday to sit for Halloween. My kids hate me. “Daddy! The house stiiiiinks!”
I think that's the right thing to go mostly beef. That's the definition of chili. And beef broth over beer will be great. The beer makes little to no difference in my opinion.
As for beans, add as many as you like, just know it's no longer real chili when you do...
Dickies
Footballguy
Yep, I made 2 pots, each with 6lbs of meat.
General Malaise
Footballguy
Fat Tire's rebrand explained
To answer your question - I was using three beers total. One to rehydrate the chili peppers. One in the cooking process (about the same time I add the bourbon). Final one the next day in the crockpot when I warm it back up.
General Malaise
Footballguy
I like Offdee's version of the original. Here it is in full.
offdee said:
I'm planning on making this Friday night for a Saturday gathering. I went through this entire thread with a fine tooth comb gathering questions, feedback, suggestions on making it better, etc. Below is the original recipe with changes in bold based on this thread compilation that I'll be cooking up this week. Lookin' forward to tasting the end result!
---------------------
Prepare the day prior to serving (better melding of flavor the day after)
When reheat the day after pour ½ bottle-full bottle of amber beer to unthicken a bit.
8 qt pot or larger is needed.
30 min. prep time. 2 hour cook time.
-------------------------------
Ingredients:
1/3 Cup of Olive Oil
1.5 pounds of stew meat – make sure the pieces are cut into smaller cubes, about the size of a sugar cube. (Do not use ground beef)
3 pounds of medium-spicy pork sausage – pork sausage is ground pork with mixed in seasonings. Get it uncased. (or if like it spicier, 2lbs spicy pork sausage and 1lb chorizo sausage)
3 large onions chopped (make sure to use all 3 onions even though it looks like too much, they cook down)
6 cloves of garlic minced
5-6 large dried New Mexico Chilies (pods) – Anaheim or Pablano, any large mild chile works fine (shortcut is to use ½ cup of chili powder instead of chilies)
1 regular sized can of tomato paste
1 regular sized can of tomato soup
1 tsp of cayenne pepper (if like more spice, use more. Can also add to personal bowl after done cooking)
2 tsp oregano
2 tablespoons of dried cumin
2 bay leaves
½ tsp of black pepper
2 tsp of salt
13 oz of beef broth
3 bottles of amber beer (use 2 bottles in initial cook. Use add’l 1 bottle for when reheating the day after)
1 shot of Jack Daniels (Jim Beam also works)
1 ounce baker’s chocolate
Green onion for garnish
Shredded cheese for garnish
Directions:
Rehydrate the chilis in 1 bottle of beer. Bring to a boil and simmer for 20 min. Strain out the beer and then puree the chilis. (use a blender to puree the chilis). Set aside.
[A short cut is to use ½ cup chili powder instead of rehydrating the dried chili’s]
In a large stock pot (8 qt. Pot or larger) 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, 1 bottle of amber beer, Jack Daniels, beef broth, tomato paste, tomato soup, bakers chocolate and bay leaves. Bring to a boil. Then simmer for 2 hours until it has a chili like consistency. (make sure to keep uncovered while simmering)
Garnish with green onion and cheese.
Dickies
Footballguy
I agree that the beer versus beef broth makes little to no difference and it's considerably less expensive. The last few times I've made it I have switched some things up as to the ratio of meat to sausage, and I have even done it a few times with all vegetables. I found that the addition of an extra pound of Italian sausage altered the flavor more than I'd like and it just didn't seem as hearty as having the extra chuck. My findings from all the experimentation is that basically regardless of what you change it is the whole chilis and seasoning blend that really drives the flavor, and even then I think it's the whole chilis. I usually add a few extra chilis over what the recipe calls for because I just love the flavor that they bring.
I think that's the right thing to go mostly beef. That's the definition of chili. And beef broth over beer will be great. The beer makes little to no difference in my opinion.
As for beans, add as many as you like, just know it's no longer real chili when you do...
As for the beans, I do not subscribe to the whole "real chili has no beans" thing. I celebrate the entire bean catalog.
Dickies
Footballguy
I'll also add that when I add chorizo I usually adjust the cumin in half. I also eliminate all of the olive oil as I feel that the fat that renders out of the sausage is more than enough to sauté the onions and get the cook started.
SWC
Bromigo
i made some chili using this recipe in a pot i boiled some chicken stock adding carrots and celery and onions and chicken bullion and finally shredded chicken and then after several hours of that cooking i added egg noodles and served it was pretty good brohans take that to the bank
mr. furley
Footballguy
this Boilermaker tailgate chili is the one
made another batch this weekend. only change i'd make to it is bumping up the chili powder and chili peppers.
made another batch this weekend. only change i'd make to it is bumping up the chili powder and chili peppers.
massraider
Footballguy
Celery? And beans?
mr. furley
Footballguy
yep. i was skeptical at first but it's all really good together.
