ChiefsPlanet - Food and Drink -- Duplicating 'Fred & Reds' chili-mac

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-- Duplicating 'Fred & Reds' chili-mac (https://www.chiefsplanet.com/BB/showthread.php?t=252318)

Quote:

Originally Posted by Fire Me Boy! (Post 8093294)

I'm having a problem with something called "chili mac" that uses "spaghetti". Anyone else having this problem?

From a technical standpoint, yes. Red dropped the ball there, but after eating so-called "Chili Mac" in the Army in about a thousand different forms, I'm willing to give him a pass as long as it stands up to the taste test.

My only problem with the recipe has already been called out in terms of packaged chili seasonings...but again, it's Chili Mac. There has to be some leaway given in all aspects.

Fred and Reds is for sale. The actual recipe could be yours if the price is right. Original grease on the plates included.

I hate to say it, but that recipe isn't even close. Believe it or not, there are no tomato products used in Fred & Red's chili. Also, there are no beans in spaghetti red.
Here's a recipe that pretty much nails it:
http://wegottaeat.com/travis/recipes...d-chili-recipe

I'm making this tomorrow and posting it in the tamale // chili mac thread - It's my cheat day.

Yeah that recipe isn't close.

Again, I failed both times making my attempt at the faux-Fred and Red's chili. But on the second attempt, it at least smelled identical and had the correct consistency.

The taste only came around when I POURED salt on each bite.

Quote:

Originally Posted by Discuss Thrower (Post 10688023)

when I did this it tasted almost exactly the same - I think they may've used that French's label of seasoning. It's pretty good for that packaged bullshit.

Quote:

Originally Posted by Simply Red (Post 10688029)

when I did this it tasted almost exactly the same - I think they may've used that French's label of seasoning. It's pretty good for that packaged bullshit.

The FB recipe calls for William's Chili Powder, and some cumin.

Also, it calls for half a package of saltines to be ground up and added into the beef after it's been browned.

Quote:

Originally Posted by Discuss Thrower (Post 10688033)

The FB recipe calls for William's Chili Powder, and some cumin.

Also, it calls for half a package of saltines to be ground up and added into the beef after it's been browned.

that's interesting - thanks.

Quote:

Originally Posted by Simply Red (Post 10688036)

that's interesting - thanks.

Here you go, SR

Quote:

Okay, here's my "fake" F&R chili recipe.

Note - I don't know if this is the actual thing or not. It's based on two look-alike recipes I found by Googling, and a third that appeared in the Joplin Globe a few months ago. I've made a few very minor changes to the ingredient ratios, but fundamentally it's the same recipe as published in those sources.

2 lbs ground beef
3 TBSP (or one 1-oz packet) Williams Chili Seasoning
1 tsp ea of Cumin and Garlic Salt
2/3 sleeve saltines (approx 25 crackers)
3 C water, divided

Brown and drain the beef, then add spices and simmer 15 minutes. Add saltines and 2-1/2 C water, cover and simmer 30 minutes. Remove cover, add final 1/2 C water, and simmer an additional 30 minutes.

If the chili gets too thick, add a little more water - you know what the consistency should be, so you'll know if/when this is necessary.

Two of the online recipes call for using the fattiest ground beef and NOT draining the fat after the beef has browned. I've made it both ways and much prefer to drain. But if you opt to leave the grease in, reduce the water to 2 C during the first simmer and 1/2 C during the second.

------

To scale this recipe to make a 3-lb batch of chili, follow the instructions above but make these substitutions:

3 lbs ground beef
4-1/2 TBSP (or 1.5 1-oz packets) Williams Chili Seasoning
1-1/2 tsp ea of Cumin and Garlic Salt
1 sleeve saltines (approx 40 crackers)
4-1/2 C water, divided (3-3/4 C if leaving the grease in)

Divide the water as follows:
3-3/4 C first simmer (3C if leaving the grease in)
3/4 C second simmer

Quote:

Originally Posted by Discuss Thrower (Post 10688078)

Here you go, SR

Williams is made in Missouri or Kansas huh? I've not seen that in years. I bet it's good though. I don't mind spice mixes as much - I know several here do though.

Quote:

Originally Posted by Simply Red (Post 10688104)

Williams is made in Missouri or Kansas huh? I've not seen that in years. I bet it's good though. I don't mind spice mixes as much - I know several here do though.

Don't know, seemed pretty ubiquitous. HyVee in Springfield stocks it.

It's made in Cleveland Texas and is available online.

The problem I had was with the simmer.

First batch I never stirred it, so a nice layer of beef congealed to my saute pan.

Second time I stirred it CONSTANTLY to prevent the aforementioned effect, and I think it ****ed everything up.

Quote:

Originally Posted by Simply Red (Post 10688122)

It's made in Cleveland Texas and is available online.

http://www.amazon.com/Williams-Chili...pr_product_top

Its headquarters is in Lenexa ks. Think its made there also. This is the only Chilli spice that satisfies me when I make at home. It reminds me of chilli we had as kids when we would play all day outdoors in the snow. We would com in and mom would have chilli for us.

Quote:

Originally Posted by srvy (Post 10688135)

OK I misread - but I THOUGHT it was made nearby KC. that's cool.