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Old 11-08-2015, 01:11 PM  
eDave eDave is offline
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Tell Me About Your Chili
It's chili season. Tell me about your chili. I love chili. Chicken chili.
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Old 01-06-2018, 02:33 AM   #331
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Originally Posted by cooper barrett View Post
Roasting dries out lean meat, braising/ saute and steam works with lean cuts, I'll be getting some bear and elk soon. Thanks for info. I have a guy in Indy who has a great liquid smoke replacement. Sells it to restaurants.
The elk will be far leaner than the bear. Most pork I sous vide to about 140 because of the fat, but the pork I have right now is pork I raised or I buy from locals so it is fattier (and thus tastier) than most store bought pork. Most game I sous vide about 132 degrees. The bear I've handled tends to be fattier than herbivores and is more like pork so I would sous vide the bear to 140 without inspecting the meat. Depending on how much you get, you can also sous vide small amounts at various temperatures to see what works. When I wind up with moose I usually get several hundred pounds.

If you like sous vide, check out

seriouseats.com

Particularly anything by Kenji Lopez-Alt. He went to MIT but wanted to be a cook so he took his science background and tried to figure out how to apply chemistry to cooking. Fascinating stuff. Probably the most informative I have read since McGee's On Science and Cooking. It is far more important to know why you are doing something than how, if you know why, you can make the "how" work but if you only know how, you won't know what to do if so,etching doesn't go right.
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Old 01-06-2018, 03:59 AM   #332
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by TimBone View Post
FMB, I know it's been a couple of years since you made this, but do you think replacing the canned Kidney beans with canned pinto beans will hurt or improve it?


I’m of the opinion these days that pinto is an improvement.
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Old 01-06-2018, 08:14 AM   #333
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Originally Posted by kstater View Post
If you're putting beans in it, you're not making chilli, you're making filler.
I love Texas chili. "If it has got beans, its not chili".

I like all chili, but all meat Texas chili is the best by a long shot.
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Old 01-06-2018, 08:16 AM   #334
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Kaepernick View Post
I love Texas chili. "If it has got beans, its not chili".

I like all chili, but all meat Texas chili is the best by a long shot.
Agree to disagree. As someone previously mentioned, if we're talking chili dogs, chili burgers, fries, etc., I prefer a meat-only chili. But if the chili is standalone, I like beans.

And if you've never made stone-ground grits to put in your chili, you're missing a great pairing.
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Old 01-06-2018, 08:20 AM   #335
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So my recipe has a buncha stuff in it, but it's great. Of course everyone thinks their chili is the best, but this is pretty good.

2 lbs ground beef (sometime 1 lb of each beef and pork or turkey), large onion, 4 cloves garlic, green pepper, two celery stalks, jalapeno, 3 cans beans rinsed (kidney, black, and pinto), 28 oz. can diced tomatoes, 15 oz. tomato sauce, salt, sugar, chili powder, cayenne, paprika, basil, bay leaf, cumin, dash of soy sauce, splash of vinegar, tiniest pinch of cinammon.

Throw in the crockpot and heat for at least 8 hours, prefer 10 or cooking the night before and serving the next afternoon for best results.
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Old 01-06-2018, 08:48 AM   #336
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Ground beef with some Williams Chlli Seasoning(only use about a forth of what the pack says), A can of Rotel Chilli Fixin's, tomato juice, a can of diced tomato's and sometimes I chop some extra onion and add to the ground beef as I brown it. Best chilli in the state some say!
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Old 01-06-2018, 09:08 AM   #337
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Ahh. Makes sense, finicky kids part of his post and all that.
Same deal with the sriracha on the side. I usually add plenty of cayenne but can't do that with a bunch of kids, and some adults, that aren't into the spice..
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Old 12-08-2018, 10:01 AM   #338
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It's cold and rainy all weekend. Seems like a perfect weekend for chili.

Three pounds of ground chuck, 2 cans of white kidneys beans, onions, oregano, diced chipotle pepper, crushed tomatoes.
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Old 12-08-2018, 10:44 AM   #339
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Originally Posted by Fire Me Boy! View Post
It's cold and rainy all weekend. Seems like a perfect weekend for chili.
i made mine last weekend. wife can't eat beans or hot spices so i've got a mild chili.
2lbs beef, 1 lb ground pork. tomato paste, diced tomatoes and garlic and a very small amount of diced onions (to the point where they disenegrate in the heat of the slow cooker).

i've had leftover chili all week, and its been wonderful. gonna make chili brats for lunch or supper tonight!

love chili season!!!





p.s. for an added twist, i added 2 packets of dry ranch powder. boooom.
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Old 12-08-2018, 10:52 AM   #340
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Originally Posted by cabletech94 View Post
i made mine last weekend. wife can't eat beans or hot spices so i've got a mild chili.
2lbs beef, 1 lb ground pork. tomato paste, diced tomatoes and garlic and a very small amount of diced onions (to the point where they disenegrate in the heat of the slow cooker).

i've had leftover chili all week, and its been wonderful. gonna make chili brats for lunch or supper tonight!

love chili season!!!





p.s. for an added twist, i added 2 packets of dry ranch powder. boooom.
I love leftover chili. It's best the day (or days) after.
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Old 12-08-2018, 12:56 PM   #341
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Originally Posted by Hoover View Post


So I recently re-did my Chili. Was going to go Texas style no beans, ended up being more of a hybrid. I like black beans and Chili beans, basically dump some of my home made salsa in there too. I nixed any tomoto jucie, only used equal parts diced tomatoes and salsa.

I don't know where I say it in a chili recipie, but it called for granulated beef bouillon - and no shit it is a wonderful addition. Really gives it a richness chili seems to lack. Just add a packet or two to your next batch. Amaziing shit.
I prefer beef base paste like Better Than Bouillon, just seems to have a much better flavor than bouillon powder does. Give it a whirl some time.
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Old 12-08-2018, 03:45 PM   #342
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Its definitely that time of year, think I'll pick up the fixings for a batch tomorrow after the game

I'm pretty traditional, nothing crazy... tomato juice, canned tomato chunks, beef broth, ground beef, bell pepper, onion, chili, garlic, cumin, maybe a pinch of cayenne and oregano, red and black beans

Easy money
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Old 12-08-2018, 03:46 PM   #343
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Its definitely that time of year, think I'll pick up the fixings for a batch tomorrow after the game

I'm pretty traditional, nothing crazy... tomato juice, canned tomato chunks, beef broth, ground beef, bell pepper, onion, chili, garlic, cumin, maybe a pinch of cayenne and oregano, red and black beans

Easy money
AFTER?!!

BTW, I'm taking meat back into my mouth now. Gonna do some chili tomorrow with stew meat. Gonna add some baby potatoes as well. First person mentioning celery is first against the wall.
Last edited by eDave; 12-08-2018 at 03:54 PM..
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Old 12-08-2018, 03:50 PM   #344
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Ya'll are missing a couple stalks of finely chopped celery.
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Old 12-08-2018, 04:08 PM   #345
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Ya'll are missing a couple stalks of finely chopped celery.
dave has a weird auto-erotic obsession with celery is what im reading.
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