Chili Part II

[Turtle]

Well my annual local chili cook off is on the horizon. Last year I placed 5th and would like to set a goal of moving into the top two this year. To that end I’m looking for input from you regarding unique and or great ingredients to try in my chili prior to the contest. The cook off is the first week in Jan this year.

Wackbag Thread, Chili beans or no beans (http://www.wackbag.com/showthread.php?t=37576&page=4)

[Kugzilla]

I've marinated my onions and peppers in Tequila and cayenne pepper and had some really fun results. It cooks out if that's in the rules.

Mushrooms are a neat addition texture-wise.

[BCH]

I'm not breaking any new chili ground here but wanted to weigh in with my preferences. I use Cubed Pork and Chuck in my typical Chili recipe I hate ground beef for Chili, it doesn't seem substantial enough. I usually use beans although not always. I also think the sweet side of chili is important. Molasses, Brown sugar, Chocolate, I've tried them all. I find brown sugar is the best. Also, don't forget the beer, cheapest stuff you can find. Another big favorite of mine are the spicy carrot slices that come with pickled hot Jalapeno peppers. Cut into 1/4s, they're a great way to add kick without overdoing the acidity of the peppers. The color helps them go unnoticed by people who like to pick out anything that looks hot :)

[Turtle]

I've marinated my onions and peppers in Tequila and cayenne pepper and had some really fun results. It cooks out if that's in the rules.

Mushrooms are a neat addition texture-wise.

I've had mushrooms in chili before, not a big fan. But the idea of a tequila marinade for the peppers and onions is a great idea. Thanks

[Turtle]

I'm not breaking any new chili ground here but wanted to weigh in with my preferences. I use Cubed Pork and Chuck in my typical Chili recipe I hate ground beef for Chili. It doesn't seem substantial enough. I also think the sweet side of chili is important. Molasses, Brown sugar, Chocolate, I've tried them all. I find brown sugar is the best. Also, don't forget the beer, cheapest stuff you can find. Another big favorite of mine are the spicy carrot slices that come with hot Jalapeno peppers. Cut into 1/4s, they're a great way to add kick without overdoing the acidity of the peppers.

Beer give a nice "nutty" flavor to chili.

For the sweet side I use Peach Snapple in the last 30-45 min.

[Sam_Adams]

If you're going to marinate your meat for the chili, put in a pinch of cinnamon to play around with an see if it cooks out or holds it's flavor.

I have gotten in the habit now of adding a tad of cinnamon to my stew meat when I cook it with onions. It's a unique taste when used with steak and beef in general.

South Africans use cinnamon while cooking things like steak. That's where I got the idea from :)

[BCH]

Peach Snapple huh? Interesting.... I also find that sweet comes absolute last as it has an instant effect on flavor and doesn't have to develop over time. You can add it to taste.

[Turtle]

If you're going to marinate your meat for the chili, put in a pinch of cinnamon to play around with an see if it cooks out or holds it's flavor.

I have gotten in the habit now of adding a tad of cinnamon to my stew meat when I cook it with onions. It's a unique taste when used with steak and beef in general.

South Africans use cinnamon while cooking things like steak. That's where I got the idea from :)

I'll try this as well

[Turtle]

Peach Snapple huh? Interesting.... I also find that sweet comes absolute last as it has an instant effect on flavor and doesn't have to develop over time. You can add it to taste.

6oz of Snapple will do the trick. Great flavor that people can taste but can not place.

[martianvirus]

I'm having Chili tonight, w00t.

[Turtle]

I'm having Chili tonight, w00t.

how much w00t in your chili?

[martianvirus]

5oz

[Turtle]

5oz

Good point
Good point

[Hudson]

Most recent batch...I used a bottle of Chocolate stout...and lil bit of huckleberry syrup..and bison meat.....came out good

[Turtle]

Most recent batch...I used a bottle of Chocolate stout...and lil bit of huckleberry syrup..and bison meat.....came out good

you sir are a visionary.

Did the choc stout have bitter sweet taste and how did it blend with the huckelberry syrup & how much did you use?

[Hudson]

you sir are a visionary.

Did the choc stout have bitter sweet taste and how did it blend with the huckelberry syrup & how much did you use?
I am gonna say I used about 1/2 to maybe 3/4 of a 12 oz bottle of the stout (I was taking pulls off of it) It was a little bitter sweet ... the syrup I used about two teaspoons while browning up the bison, onions, hot peppers, and added I'll say about another one during the whole stewing process (I cook by taste and was making about 8 quarts)
Honestly, it was an experiment...and I was also out of sugar, and figured...what the hell?
I thought the syrup blended well with the chocolate and the hot spices.

[THE FEZ MAN]

if you can brown your meat on a grill (chunked or whole, never ground) and roast all your fixins, if useing peppers roast them and skin them and deseed them, same with the garlic, i like to use cowboy charcoal and a blazing hot fire, i also use fat back or nice chunks of bacon for my browning fats, i also like to use instant potatoes as my thickener instead of beans oh and beer, but not the dark ones as per hudson, im more a fan of a nice hoppy ale,

[Hudson]

if you can brown your meat on a grill (chunked or whole, never ground) and roast all your fixins, if useing peppers roast them and skin them and deseed them, same with the garlic, i like to use cowboy charcoal and a blazing hot fire, i also use fat back or nice chunks of bacon for my browning fats, i also like to use instant potatoes as my thickener instead of beans oh and beer, but not the dark ones as per hudson, im more a fan of a nice hoppy ale,
I usually use an ale as well...just figured lets try it...it was a heartier thicker taste...but good

[THE FEZ MAN]

i used to use stouts all the time for cooking, but i inevitably boil it and make it too bitter then im adding sugar... it just fuckes up on me. i also like to use a nice table red, i usualy end up drinking most of the wine

[Turtle]

if you can brown your meat on a grill (chunked or whole, never ground) and roast all your fixins, if useing peppers roast them and skin them and deseed them, same with the garlic, i like to use cowboy charcoal and a blazing hot fire, i also use fat back or nice chunks of bacon for my browning fats, i also like to use instant potatoes as my thickener instead of beans oh and beer, but not the dark ones as per hudson, im more a fan of a nice hoppy ale,

I've done the pepper roast/grill and the flavor of the chili was great, only problem is during the contest I'll be pressed for time (4hrs)

[Kugzilla]

I've done cinnamon-and butmeg and allspice as well.

[Jimmy's Dignity]

I'm just posting in here to remind myself to come back later...


I soaked beans in some Southern Comfort (eventhough beans = filler)....didn't turn out so good. Too mealy :icon_conf

[Turtle]

The bean soak I've also had & I agree the beans were "off".


Anyway I have 4 hrs start to finish to put a pot of chili together. No prior prep work, must be cooked on site. I'd like to try the tequila/oinion&pepper idea as well as get a way to grill the chili peppers on site and then get them into the chili in under 4 hours.

[thelord68]

I am gonna say I used about 1/2 to maybe 3/4 of a 12 oz bottle of the stout (I was taking pulls off of it)

Secret ingredient: Hudson's backwash.

When I was not eating red meat years ago, I came up with a killer turkey chili recipe that had black, cannellini (white) and dark red kidney beans, a little diced tomato (optional), chopped onions and a mix of chili powder, cumin, white pepper, black pepper and salt. A couple of tabasco shots (not too much). The cumin and white pepper give it a different taste.

[Jimbo929]

If you need to thicken, try some crushed corn tortilla chips

[Hudson]

If you need to thicken, try some crushed corn tortilla chips I Use corn starch

[dawgs47]

I use canellini beans, but i Puree them so you can not see them at all. make them like a paste and then dump it in. it gives a great flavor without having to eat the beans.

[grail]

I've used Brooklyn Black chocolate stout for chilli. Good balance between the bitter and sweet, cooks well. I would skip the cinnamon and go for coriander/vanilla bean combo/white mustard seed. I like cubed bison as well, vension will work also but pick a fattier cut otherwise it will end up a little tough with only 4 hours of cook time. Roasted or smoked ananheim peppers make a good edition.

[THE FEZ MAN]

in a pinch you can roast the peppers right on a hot plate or use a small propane tourch, or you can take a hibachi and use the torch to light the charcoal. its a shame you only have 4 hours, it takes way longer to make a decent chilli

[Turtle]

in a pinch you can roast the peppers right on a hot plate or use a small propane tourch, or you can take a hibachi and use the torch to light the charcoal. its a shame you only have 4 hours, it takes way longer to make a decent chilli

The 4 hr rule is new this year, I don't think it will last. In the past they 6 hrs.

I may get a small weber grill and see how long it take to grill the chili peppers and then prep them for going into the pot. I like your idea, it just may be a time thing when all is said and done.

[Kugzilla]

any update on this?

[Turtle]

any update on this?

Did the peppers and chilis on a grill and with a blow torch, the grill took too long I'm still working on the idea.

[ih8Uboo-boo]

I've been using your recepie for a while but made one slight modification.

Try using some of that tasty Jimmy Dean Sawsage even though it only comes in 12 oz. packages instead of the 14 like it used too...

Actually, l've been using italian sausage, instead of the ground pork. Buy it loose if you can, if not just cut the casing off and scoop it out.

I think that the sawsage adds more flavor to the chili than ground pork.

[Turtle]

I've been using your recepie for a while but made one slight modification.

Try using some of that tasty Jimmy Dean Sawsage even though it only comes in 12 oz. packages instead of the 14 like it used too...

Actually, l've been using italian sausage, instead of the ground pork. Buy it loose if you can, if not just cut the casing off and scoop it out.

I think that the sawsage adds more flavor to the chili than ground pork.

100% agree, I just try and keep some of the fat content down with pork. But like I said sausage has a much better flavor.

[ih8Uboo-boo]

then I guess that I bring nothing else to the table...

[BCH]

Today's Chili:

1.5 Pounds Cubed Chuck
1.5 Pounds Cubed Pork
Whole Large Onion Chopped
4 or 5 cloves Garlic Minced
1 Can Dark Red Pinto Beans.
2 Fresh Green Jalapeno Peppers De-Seeded & Diced
1 Whole Chipotle' Pepper Minced

1-Brown Meat in large Pot, Remove meat with tongs and drain most of the fat.

2- Add Onion, Garlic, Peppers to hot oil & start sweating.

3- Add 2 Tablespoons Tomato Paste for color.

4- Deglaze pot with beer and add 16oz crushed tomatoes, kidney beans, and rest of 12oz beer.

5- Re-add Meat

6- Season with Chili Powder, Cumin, 1 teaspoon El Yucateco red, Paprika, Salt, , Pepper, Etc.

7- Simmer for 1.5 to 2 hours

8- Add 1/3 Cup Brown Sugar and a handful of chocolate chips.

Yum!

This chili has a nice smokey flavor thanks to the chipotle pepper and is very good on it's own or topped with cheese & a dollop of sour cream. It has a sweet attack and a strong heat that comes on late thanks to the use of El El Yucateco red habanero for heat.

[SatansCheerledr]

Hit the chilies and peppers with a hand torch till they are good and charred then throw them in a paper grocery bag for about ten minutes. It kind of steams them and the skins slide right off. Easy, fast, excellent results. Works great for tomatoes too.

[NikkorTheMonk]

<Ron White> Some Mecican is gonna ride in on a goat holding an onion and will kick your ass, but he's gonna need a ride home. <Ron White>

I've never been a chili fan. Even lived in Ohio for a while and we had Chili joints on every corner. But i've seen a few fights over the years with drunken people duking it out over a chili iinsult.