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

[Joe Bryant]

So for all you experts, I have a question. What makes something "chili"?

My work recently had a potluck chili cookoff. I made a chicken chili that I make every super bowl. It has many types of beans, corn, shredded chicken, onions, stewed tomatoes, chopped olives. etc. A few people really liked better than the other offerings but didn't vote for it because they said it wasn't "chili". So what makes "chili"?

Probably the use of chili peppers and/or chili powder. I make a white bean chicken chili that's fantastic (thanks for the reminder) and I use green chilies in it.

Olives? Why do you hate humanity?

Speaking of you should try an Olive Burger next time you get back to Michigan. You might have to head a little further north to find one though

Burger with sliced green olives and mayo (cheese optional). So good

No, no GOD NO. I hate olives. All of them. Vile, hideous mistakes by nature. Use of olives or mushrooms in chili should be a criminal offense.

I like olives a lot.

But never ever in Chili.

 

[SWC]

i like olives when they are no where near me or my loved ones you cant trust em take that to the bank joemigo

 

[Hawks64]

I considered making some chili this weekend but it’s supposed to be in the low 80s so I’ll wait a few more weeks

Same, even thought I am really joneses for some.

 

[Scoresman]

Alright, I got a bunch of dried chilis, got a good chunk of chuck roast that I will be smoking, and we'll see how this goes. Differing from my usual recipe this time to try a more genuine texas style chili.

ETA Also, WTF is up with the price of beef. $35 for that chuck roast.

 

[encaitar]

So for all you experts, I have a question. What makes something "chili"?

My work recently had a potluck chili cookoff. I made a chicken chili that I make every super bowl. It has many types of beans, corn, shredded chicken, onions, stewed tomatoes, chopped olives. etc. A few people really liked better than the other offerings but didn't vote for it because they said it wasn't "chili". So what makes "chili"?

You'll find some major debate on this on the innerwebs. My opinion, for whatever it's worth, is Chili Con Carne literally means chili with meat. If the base of your stew is chili peppers and meat, then you've made chili.

 

[Joe Bryant]

Alright, I got a bunch of dried chilis, got a good chunk of chuck roast that I will be smoking, and we'll see how this goes. Differing from my usual recipe this time to try a more genuine texas style chili.

ETA Also, WTF is up with the price of beef. $35 for that chuck roast.

Beef prices are nuts.

One more reason why I'd be scared to have a restaurant.

 

[Joe Bryant]

Also:

Chili is delicious year round.

 

[General Malaise]

Alright, I got a bunch of dried chilis, got a good chunk of chuck roast that I will be smoking, and we'll see how this goes. Differing from my usual recipe this time to try a more genuine texas style chili.

ETA Also, WTF is up with the price of beef. $35 for that chuck roast.

I need to find a way over to your neighborhood and casually drop in. This sounds amazingly good.

 

[Ron Swanson]

Alright, I got a bunch of dried chilis, got a good chunk of chuck roast that I will be smoking, and we'll see how this goes. Differing from my usual recipe this time to try a more genuine texas style chili.

ETA Also, WTF is up with the price of beef. $35 for that chuck roast.

Pork Butt is not a bad substitute for beef chuck in chili.

 

[Judge Smails]

just last week i wanted to try something a little more spicy in my chili so i dropped in a bit of pixie stick sugar and two andes candies and one old brachs mellowcreme pumpkin that i found under my recliner and let me tell you brohans it was fantstic you could really pick up on the hints of nearly year old pumpkin and i thought it was going to burn my tongue off with spiciness but that could have been the andes candys in retrospect take that to the bank brochachos

Dudechacho you crack me up

 

[berndog]

Alright, I got a bunch of dried chilis, got a good chunk of chuck roast that I will be smoking, and we'll see how this goes. Differing from my usual recipe this time to try a more genuine texas style chili.

ETA Also, WTF is up with the price of beef. $35 for that chuck roast.

Sounds delicious. Do you smoke the roast whole or cube it first?

 

[Scoresman]

Well that was a success. Might be my new go to recipe. A couple of pics.

https://imgur.com/a/0fYXjGB

Smoked a chuck roast for about 4 hours on my Kamado at 225. While that was going, I got a mix of dried pepper, Ancho, Guajillo, New Mexico. Rehydrated them and blended to form a paste. Cut up an onion, a couple jalapenos and some garlic and cooked about 5 minutes.

Cut the roast up into small cubes, discarding most of the fat, added with the chili paste and 2 cups beef stock. Also added some spices at this point, onion and garlic powder, salt, pepper, brown sugar, and sazon goya for some delicious MSG. Also a splash of apple cider vinegar. Let that simmer for 3 hours. With 45 minutes left, I added cumin and oregano and some masa harina to get the right thickness.

Ate with some cilantro and chopped white onion with a squeeze of lime. Scooped with Fritos.

 

[ProstheticRGK]

Well that was a success. Might be my new go to recipe. A couple of pics.

https://imgur.com/a/0fYXjGB

Smoked a chuck roast for about 4 hours on my Kamado at 225. While that was going, I got a mix of dried pepper, Ancho, Guajillo, New Mexico. Rehydrated them and blended to form a paste. Cut up an onion, a couple jalapenos and some garlic and cooked about 5 minutes.

Cut the roast up into small cubes, discarding most of the fat, added with the chili paste and 2 cups beef stock. Also added some spices at this point, onion and garlic powder, salt, pepper, brown sugar, and sazon goya for some delicious MSG. Also a splash of apple cider vinegar. Let that simmer for 3 hours. With 45 minutes left, I added cumin and oregano and some masa harina to get the right thickness.

Ate with some cilantro and chopped white onion with a squeeze of lime. Scooped with Fritos.

That sounds absolutely delicious.

 

[Joe Bryant]

Well that was a success. Might be my new go to recipe. A couple of pics.

https://imgur.com/a/0fYXjGB

Smoked a chuck roast for about 4 hours on my Kamado at 225. While that was going, I got a mix of dried pepper, Ancho, Guajillo, New Mexico. Rehydrated them and blended to form a paste. Cut up an onion, a couple jalapenos and some garlic and cooked about 5 minutes.

Cut the roast up into small cubes, discarding most of the fat, added with the chili paste and 2 cups beef stock. Also added some spices at this point, onion and garlic powder, salt, pepper, brown sugar, and sazon goya for some delicious MSG. Also a splash of apple cider vinegar. Let that simmer for 3 hours. With 45 minutes left, I added cumin and oregano and some masa harina to get the right thickness.

Ate with some cilantro and chopped white onion with a squeeze of lime. Scooped with Fritos.

I usually rehydrate my chiles in Shiner Bock beer just for the Texas hat tip. It's a great way.

So much better than chile powder in my opinion.

 

[Ron Swanson]

Well that was a success. Might be my new go to recipe. A couple of pics.

https://imgur.com/a/0fYXjGB

Smoked a chuck roast for about 4 hours on my Kamado at 225. While that was going, I got a mix of dried pepper, Ancho, Guajillo, New Mexico. Rehydrated them and blended to form a paste. Cut up an onion, a couple jalapenos and some garlic and cooked about 5 minutes.

Cut the roast up into small cubes, discarding most of the fat, added with the chili paste and 2 cups beef stock. Also added some spices at this point, onion and garlic powder, salt, pepper, brown sugar, and sazon goya for some delicious MSG. Also a splash of apple cider vinegar. Let that simmer for 3 hours. With 45 minutes left, I added cumin and oregano and some masa harina to get the right thickness.

Ate with some cilantro and chopped white onion with a squeeze of lime. Scooped with Fritos.

I usually rehydrate my chiles in Shiner Bock beer just for the Texas hat tip. It's a great way.

So much better than chile powder in my opinion.

Yep. Especially because most chile powder isn't just chilis. It's a seasoning mix that often includes garlic, onion, salt, etc. I prefer to rehydrate dry chilis and then add the other flavors as I see fit or take dried chilis, oven roast them at low temps to get them crispy and then make my own chili powder in the Vitamix for later use.