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Posted: 9/21/2019 12:45:47 AM EDT
[Last Edit: Caboose314]
[#1]
I've got a pot of VacaDuck's recipe simmering now, and test spoons are good
I substituted more beef broth for the beer, and didnt pay much attention to the arbol chili count (I may regret that, its hot!) My notes for next time since I'll invariably search for this thread: Brown the meat more, get some crust on the edges. Less liquid than you think, I used too much (can always add more). I ended up removing some liquid after taking the photo.  Attached File |
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Posted: 9/21/2019 8:35:21 AM EDT
[#2]
True dat on the liquid. Most good chili recipes have less water than you think.
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Posted: 9/21/2019 9:27:48 AM EDT
[#3]
And don’t use water, it has no flavor. Beer, stock/broth, etc. are better if you just need liquid
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Posted: 9/21/2019 9:52:27 AM EDT
[Last Edit: VacaDuck]
[#4]
If it is too loose, you can either let it simmer down or add a little masa to thicken it.
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Posted: 9/26/2019 10:18:31 AM EDT
[#5]
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CO, USA
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Posted: 11/26/2019 4:15:53 PM EDT
[#6]
Quote HistoryOriginally Posted By VacaDuck:
If it is too loose, you can either let it simmer down or add a little masa to thicken it. |
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Posted: 11/26/2019 6:29:11 PM EDT
[Last Edit: pcsutton]
[#7]
Quote HistoryOriginally Posted By Winn:
Masa works wonders 
Here's the ingredients for great chili...you get to figure out how they get deployed.  Attached File Attached FileYour finished product should resemble the chili in this photo.  Attached File |
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WV, USA
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Posted: 9/26/2020 5:22:00 PM EDT
[#8]
BTT
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Posted: 1/17/2021 1:45:36 PM EDT
[#9]
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Posted: 2/2/2021 7:52:18 PM EDT
[#10]
Originally Posted By VacaDuck: You know you've got them, so post them up. VacaDuck's Powder Keg chili (original recipe) Ingredients Directions Wife made this today and only used some of the peppers... holy hell it’s hot. |
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LA, USA
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Posted: 2/5/2022 4:54:47 PM EDT
[Last Edit: G_S]
[#11]
I have found a new
secret chili ingredient Instead of dark baking chocolate use Mexican Chili Chocolate or Dark chili baking chocolate |
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Posted: 2/5/2022 6:05:21 PM EDT
[Last Edit: Zhukov]
[#12]
Quote HistoryOriginally Posted By Honda4828: Wife made this today and only used some of the peppers... holy hell it's hot. Yeah, that boy ain't right...  [ETA] I just looked at the recipe again since it's been a while. 50 chiles de arbol and 8 habaneros? LOL. 
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Posted: 2/5/2022 6:27:52 PM EDT
[#13]
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Posted: 2/5/2022 6:29:48 PM EDT
[#14]
Quote HistoryOriginally Posted By VacaDuck: I had a bumper crop of Ghost Peppers this year with the mild winter. Got a bunch of them dehydrated. You should make a chili with those. |
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Posted: 2/5/2022 7:26:05 PM EDT
[#15]
Quote HistoryOriginally Posted By Zhukov: I had a bumper crop of Ghost Peppers this year with the mild winter. Got a bunch of them dehydrated. You should make a chili with those. |
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Posted: 2/12/2022 3:37:15 AM EDT
[#16]
Quote HistoryOriginally Posted By VacaDuck: I will, on occasion, substitute ghost chiles for the jalapenos. Quote HistoryOriginally Posted By VacaDuck: Originally Posted By Zhukov: I had a bumper crop of Ghost Peppers this year with the mild winter. Got a bunch of them dehydrated. You should make a chili with those. Depends on the target audience, and setting. A few dudes hanging out, going home at the end of the night, sure. Families, not so much. A few dudes hunting in the woods shitting in holes in the ground, God help you. |
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LA, USA
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Posted: 10/29/2023 1:46:25 PM EDT
[#17]
Bump to page 1
Do not want get this thread to go to archives |
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Posted: 10/29/2023 7:20:28 PM EDT
[#18]
Quote HistoryOriginally Posted By G_S: Bump to page 1 Do not want get this thread to go to archives i don't think it can, but if it can then zhukov needs to step up and fix that shit |
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Posted: 10/29/2023 7:32:54 PM EDT
[#19]
Quote HistoryOriginally Posted By TexRdnec: i don't think it can, but if it can then zhukov needs to step up and fix that shit It's marked as "do not archive" so there's no need to bump it. |
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Posted: 10/29/2023 7:51:14 PM EDT
[#20]
I <3 this thread so much
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Posted: 10/31/2023 3:17:42 PM EDT
[#21]
Quote HistoryOriginally Posted By DieselEngineer: Beanless chili question... I just made my first batch of beanless. The consistency of my chili is extremely watery. What should I do to improve? My rough recipe follows. Cooking method was overnight in a slow cooker. 3 lbs beef (browned in skillet, covered with salt and pepper) 1/2 dozen Anaheim peppers Dozen Serrano peppers Dozen jalapeño peppers 2 onions 5 diced tomatoes (I had a bunch in the counter that I needed to use up, otherwise I probably would have left them out) Chili powder Cumin Minced garlic Salt/pepper 1 quart water (enough to cover contents if slow cooker) When I think of chili, I think thick and viscous, not watery. I was satisfied with the flavor. The heat was fairly mild. The grocery near me also stocks habaneros and little Thai chiles. I would probably double the onions, not use tomatoes, and replace the water with beer. I am open to any and all suggestions. No grill... I am TDY in San Diego in an apartment complex... You gotta experiment with the right vessel, liquid, temp, and cooking times to get the sauce right. You can/should reduce it down, and if you're cooking it at a low enough temp, you can avoid over cooking the meat. Tip: don't use water. Use beer or beef stock, as they'll add layers of flavor. I like to use a bit of both. I don't like tomatoes in chili, but if you use them, be mindful of the extra moisture you're adding with them. If you get everything else right, and you like the flavor, there are a couple of options. Masa (or cornmeal) will thicken the sauce. You can just remove some liquid. I have had enough left to save it and make a batch of chili on another day. If the sauce is a nice consistency but still too much, remove some and save it. On another occasion, cook up some ground beef and add that sauce to it. Mix it together and it makes a sauce you can put on hot dogs. |
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Posted: 10/31/2023 3:20:25 PM EDT
[#22]
Quote HistoryOriginally Posted By pcsutton: Any water is too much water. I use strictly shiner bock for fluid in my chili. For thickening (and flavor) toasted masa harina does the trick.  I use a Shiner, but I don't always have it in stock at the house any more. It's not easy to find in this cursed land. I do like using a beer in addition to beef stock. |
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Posted: 10/31/2023 3:29:46 PM EDT
[Last Edit: gearjammer351]
[#23]
Quote HistoryOriginally Posted By Zhukov: This is Cindy Reed's two-time world champion chili from the Terlingua cookoff. It's a "competition chili", so it's strong on the chili powder. It's a good recipe and I think this is what they use at Chili's Restaurant for their chili - I've had both in close succession and couldn't taste much difference. Quote HistoryOriginally Posted By Zhukov: This is Cindy Reed's two-time world champion chili from the Terlingua cookoff. It's a "competition chili", so it's strong on the chili powder. It's a good recipe and I think this is what they use at Chili's Restaurant for their chili - I've had both in close succession and couldn't taste much difference. Originally Posted By pazzo: Winner of the 1984 Texas State Men's Chili Cookoff Also won the 1988 In my quest to make chili that's perfect (for me), I have browsed many championship recipes and tried a few, and I have a problem with them. The cook-offs usually include some arbitrary required conditions, such as time limits or supply/equipment restrictions, so that a contest winner is only the winner under those specific conditions. I am trying to make the absolute best chili I can. If that means a time-consuming prep or simmering for hours, then that's how i'm gonna do it. I see a few recipes in this thread that I'd pick over competition winners. |
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ME, USA
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Posted: 11/1/2023 5:59:02 AM EDT
[#24]
Meat, chilies, onion, spices, little beer or stock depending what I have on hand.
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Posted: 11/9/2023 6:01:38 PM EDT
[#25]
Bump
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Posted: 11/10/2023 7:36:29 PM EDT
[#26]
Quote HistoryOriginally Posted By Zhukov: Yeah, that boy ain't right... [ETA] I just looked at the recipe again since it's been a while. 50 chiles de arbol and 8 habaneros? LOL. It sounds like a whole lot, but you have to consider the amount of meat he's using. I usually make chili with just 2-3 pounds of meat (no one else around here will eat it, and that's as much as I want) and it gets 12-15 peppers - a mix of a few kinds, dried and fresh. |
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Posted: 11/10/2023 7:37:11 PM EDT
[#27]
Quote HistoryOriginally Posted By colklink: https://www.ar15.com/media/mediaFiles/17974/20210117_111216_jpg-1783526.JPG Do you have a pic of it finished? |
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Posted: 11/10/2023 9:57:13 PM EDT
[#28]
Quote HistoryOriginally Posted By gearjammer351: In my quest to make chili that's perfect (for me), I have browsed many championship recipes and tried a few, and I have a problem with them. The cook-offs usually include some arbitrary required conditions, such as time limits or supply/equipment restrictions, so that a contest winner is only the winner under those specific conditions. I am trying to make the absolute best chili I can. If that means a time-consuming prep or simmering for hours, then that's how i'm gonna do it. I see a few recipes in this thread that I'd pick over competition winners. The other thing is that competition chili has a very narrow flavor profile that may not appeal to everyone. I've made them a few times, but they're honestly not my favorite. |
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Posted: 3/28/2024 9:26:31 PM EDT
[#29]
O.S.T.
Bigger_Hammer 
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Posted: 4/1/2024 5:15:55 PM EDT
[#30]
Quote HistoryOriginally Posted By gearjammer351: Do you have a pic of it finished? Sorry man, I ate it already
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Posted: 4/7/2024 10:38:40 AM EDT
[#31]
Quote HistoryOriginally Posted By Zhukov: The other thing is that competition chili has a very narrow flavor profile that may not appeal to everyone. I've made them a few times, but they're honestly not my favorite. Quote HistoryOriginally Posted By Zhukov: Originally Posted By gearjammer351: In my quest to make chili that's perfect (for me), I have browsed many championship recipes and tried a few, and I have a problem with them. The cook-offs usually include some arbitrary required conditions, such as time limits or supply/equipment restrictions, so that a contest winner is only the winner under those specific conditions. I am trying to make the absolute best chili I can. If that means a time-consuming prep or simmering for hours, then that's how i'm gonna do it. I see a few recipes in this thread that I'd pick over competition winners. The other thing is that competition chili has a very narrow flavor profile that may not appeal to everyone. I've made them a few times, but they're honestly not my favorite. CASI sanctioned competitions have a lot of rules in place, mostly to assist the judges in removing biases for them. I like to think of it as more akin to a sporting event, than cooking for the pure joy of it. Chili being made for one of those competitions, is intended to work within that ruleset - limitations and all. And there are many. I don't know anybody who's won (or placed high) in a CASI competition, who actually cooks up their competition batch at home when the family wants chili for dinner. It's a different animal. |
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Attached File
