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I nearly filled a 12 Qt (3 gallon) pot with my chili.It should at least be 2 gallons, closer to 3 I'd say.Thought it would be at least that much, then offdee said he fed 5 guys and had 1/4 left.The one time I made it I used a huge pot so it was hard to gauge. Fed my wife's entire (large) family.
I nearly filled a 12 Qt (3 gallon) pot with my chili.It should at least be 2 gallons, closer to 3 I'd say.Thought it would be at least that much, then offdee said he fed 5 guys and had 1/4 left.The one time I made it I used a huge pot so it was hard to gauge. Fed my wife's entire (large) family.
5 guys after 3 hours of drinking. I believe in my adjusted recipe I used a bit less liquid (beer) which quickly can add to the total amount. It should be fine hittin' 2 gallons.Thought it would be at least that much, then offdee said he fed 5 guys and had 1/4 left.
3 regular joe blows, 2 of which had been working on their recipe for "a while" and then me, versus several restaurants (gourmet and not so much: BWW) and Trader Joes. All these restaurants are in this little community. The event planner was like "well, I didn't expect to have non-commercial cooks." Well hell lady, it was to benefit one of our sister dog rescue operations, of course we're going to come out. Then when the "secret/unbiased" judging was going on I saw her count out 1..2..3..4... around the room to the judges. She wrote numbers on the bottom of the cups. 
Trader Joes won...which was a total joke. Got several "yours is the best" from the crowd as did the other 2 regular joes.
Funny this got bumped as we're about to head out for our weekly grocery shopping trip and I'm making this Wed. (day off). Can......Not.....Wait! best chili I have ever had.Harry Manback said:
Great minds think alike my friend. Great minds.
Yep, wish it were cooler.
Can a shot of Jack make a difference in that big of a batch? How bout a 1/2 pint?
I put in a couple of diced up red & green bell peppers too. And make it a little spicier, but yeah, this is an incredible recipe.
If you don't have a pot big enough to brown all the meat at once, then do it in batches. Seriously, it really makes this chili even better!
With 5 lbs of meat, I'd need a witches caldron. I thought about browning it in batches though, good call for the future.Just added the beans (
) - another 30 minutes until feeding time.
Although I know the answer, curious to hear your thoughts on the chili.With 5 lbs of meat, I'd need a witches caldron. I thought about browning it in batches though, good call for the future.Just added the beans (
I try to make this the day before I actually want to eat it. Overnight, in the fridge, those juices are absorbed nicely and the flavors really seem to really get better.Also, many people in this thread have talked about cutting the stew meat smaller. Most have also changed the 1:1 ratio of the meat/sausage to more like 1:3.
Just finished it - the pepper puree provides plenty of a smoky flavor, I would avoid smoking the meat as well at all costs.Smoking the meat also may make tougher. After three hours simmering, the typically tough stew meat was falling to pieces which was marvelous.Def. no on the smoke.
Good point. Didn't think about the meat becoming too tough.
I don't necessarily mind that the beef was steamed rather than browned, but you pretty much HAVE to chop up the beef. Smaller the better.
Gonna need to ask you about this online....later..... when you're on..... you know, playing gears.
That would be more Paris, France than Paris, Texas
Copied below from my post #252...After eating leftovers of this I've come to the realization that there is just a bit too much stew meat for my liking. Next time I make it I'm going 3lbs of spicy pork sausage and 1.5lbs of stew meat (cut into very small, sugar cube size pieces)
Isn't the original recipe a ratio of 5:1 for stew meat to sausage? I end up using a 1:1 ratio and do 3lbs of stew meat and 3lbs of sausage. I like that ratio better.
:(Copied below from my post #252...After eating leftovers of this I've come to the realization that there is just a bit too much stew meat for my liking. Next time I make it I'm going 3lbs of spicy pork sausage and 1.5lbs of stew meat (cut into very small, sugar cube size pieces)
Isn't the original recipe a ratio of 5:1 for stew meat to sausage? I end up using a 1:1 ratio and do 3lbs of stew meat and 3lbs of sausage. I like that ratio better.
ETA: or if want more spice....1.5lbs stew meat, 2lbs spicy pork sausage, 1lb spicy chorizo sausage
bumping my own postnever saw an answer to the bolded part. not sure if anyone has done it both ways or not, but if so I would be curious of your results.
I've never used the powder, love infusing the chili with the beer. I can't imagine regular chili powder is any better.It's not hard to do either, simmer for 20 min while you cut up the beef. Times out well.
Sorry, I was on a lot of cough medicine this weekend...The 1:1 is what I end up with also.
Isn't the original recipe a ratio of 5:1 for stew meat to sausage? I end up using a 1:1 ratio and do 3lbs of stew meat and 3lbs of sausage. I like that ratio better.
Thanks. We're having company over Sunday for dinner. I think I am gonna make a batch on Sat, cool it over night, then warm it up slowly on Sunday. I think I'll try to the pod method this time.
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Not for the initial cooking, but I do use one when I heat them up the next day.
syched:
Make it the day before you want to eat it. So much better after living together for a day. Also, make twice as much as you need and freeze half. That way you dont have to go through the whole process over again the next time.Making this recipe this weekend
Any advice anyone can give? I am likely to substitute some sausage for beef. .....
Quoting post above for the guy a couple posts up asking for advice/tips. Do the above for guaranteed tastebud enjoyment.
