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Chili
#11183446
10/24/15 10:39 PM
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Joined: May 2010
Posts: 76
Zach2
OP
Outdoorsman
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OP
Outdoorsman
Joined: May 2010
Posts: 76 |
Anyone have a good chili recipe?
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Re: Chili
[Re: Zach2]
#11183467
10/24/15 10:54 PM
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Joined: Jan 2015
Posts: 2,210
RangerBass21
Extreme Angler
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Extreme Angler
Joined: Jan 2015
Posts: 2,210 |
Use deer meat in the chili besides beef or whatever
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Re: Chili
[Re: RangerBass21]
#11183965
10/25/15 01:56 AM
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Joined: Jun 2007
Posts: 468
ToadThrower
Angler
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Angler
Joined: Jun 2007
Posts: 468 |
This is the basic recipe quantities, generally I make at least a double, triple or quadruple recipe when I am doing thisyou can freeze the extra. 2 lbs sirloin steak (salt and black pepper to taste) 1 (8 ounce) can tomato sauce 2 cups water 2 teaspoons paprika 4 teaspoons cumin 1 tablespoon dried onion flakes 1/2 teaspoon garlic powder 1/2 cup chili powder 1 teaspoon ground red pepper (add more if you like it spicier less if you dont) 2 tablespoons masa harina flour (added last) 1/4 cup hot water 1 15 oz can chili beans. Trim any excess fat from the sirloin steak, season the steak with salt and pepper to taste, and wet-smoke at 200 degrees for about 1-1.5 hours(until meat is medium about 130-140 degrees internal temperature) I prefer hickory for the wood smoke but you can use different woods to change the flavor of the chili, .mesquite and apple wood are other good choices. Grind the steak into a chili grind and add to large pot or skillet. Add the tomato sauce and water and all the spices (masa is not a spice so you will add that later) and stir until the mixture starts to boil.turn down heat to low and let the mixture simmer for about 30 minutes (pot should be covered).during this time you should stir the mixture about every 5 or 10 minutes. .. at 30 minutes you want to check the consistency of the chili ( thick or thin) usually it will be very loose and thin so you should add the 2 tablespoons of masa to the cup hot water and stir to make a slurry and slowly stir the masa/water mixture in the chili .this will thicken up the chili..in about 5 -10 minutesif you want beans in your chili you can add them at this point, we use Bush brand chili beans and drain off as much of the liquid from the beans as you can. Stir in the beans and heat for another 5-10 minutes and then it is ready to serve or slow simmer (covered) until ready to serve. This is basically the wick fowlers 2 alarm chili recipe which you can also purchase and use ground meatif you do I prefer a ground sirloin or ground roundsome prefer ground chuck..the difference in these meats is taste tenderness and fat content..or you can even mix them I have tried in the past to smoke ground meat in my opinion it gives the meat too much (strong) of a smoke flavorso if you want the smoke the meat I wouldnt use ground meat. If you want a tamale stuffing use the same recipe but use pork loin in lieu of beef.
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Re: Chili
[Re: Zach2]
#11184855
10/25/15 05:51 PM
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Joined: Oct 2012
Posts: 870
JimmyA
Pro Angler
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Pro Angler
Joined: Oct 2012
Posts: 870 |
from Bills newsletter. Jeremys Quick and Easy Chili(modified) 1 lb ground beef 1lb hot pork sausage(breakfast type) 2- 8oz cans tomato sauce 12 oz water 1/3 rd cup Tejas BBQ Rub 1/4 cup chili powder 3 or 4 cans of beans, kidney and or pinto. YES beans, as all good chili has beans.
brown meat and pour off excess fat. Add tomato sauce, water, Texas BBQ Rub and chili powder. Add beans. If you dont like beans you can leave them out or only add one can. Bring to a boil ,reduce heat and simmer for 10 min. This is a good recipe, I am cooking it today!
Probing brush for crappie is my game!
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Re: Chili
[Re: Zach2]
#11184910
10/25/15 06:06 PM
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Joined: Oct 2012
Posts: 870
JimmyA
Pro Angler
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Pro Angler
Joined: Oct 2012
Posts: 870 |
I just ate my first bowl and this is a recipe that is saved.
Probing brush for crappie is my game!
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Re: Chili
[Re: ToadThrower]
#11185417
10/25/15 09:19 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
Joined: Oct 2012
Posts: 1,925 |
This is the basic recipe quantities, generally I make at least a double, triple or quadruple recipe when I am doing thisyou can freeze the extra. 2 lbs sirloin steak (salt and black pepper to taste) 1 (8 ounce) can tomato sauce 2 cups water 2 teaspoons paprika 4 teaspoons cumin 1 tablespoon dried onion flakes 1/2 teaspoon garlic powder 1/2 cup chili powder 1 teaspoon ground red pepper (add more if you like it spicier less if you dont) 2 tablespoons masa harina flour (added last) 1/4 cup hot water 1 15 oz can chili beans. Trim any excess fat from the sirloin steak, season the steak with salt and pepper to taste, and wet-smoke at 200 degrees for about 1-1.5 hours(until meat is medium about 130-140 degrees internal temperature) I prefer hickory for the wood smoke but you can use different woods to change the flavor of the chili, .mesquite and apple wood are other good choices. Grind the steak into a chili grind and add to large pot or skillet. Add the tomato sauce and water and all the spices (masa is not a spice so you will add that later) and stir until the mixture starts to boil.turn down heat to low and let the mixture simmer for about 30 minutes (pot should be covered).during this time you should stir the mixture about every 5 or 10 minutes. .. at 30 minutes you want to check the consistency of the chili ( thick or thin) usually it will be very loose and thin so you should add the 2 tablespoons of masa to the cup hot water and stir to make a slurry and slowly stir the masa/water mixture in the chili .this will thicken up the chili..in about 5 -10 minutesif you want beans in your chili you can add them at this point, we use Bush brand chili beans and drain off as much of the liquid from the beans as you can. Stir in the beans and heat for another 5-10 minutes and then it is ready to serve or slow simmer (covered) until ready to serve. This is basically the wick fowlers 2 alarm chili recipe which you can also purchase and use ground meatif you do I prefer a ground sirloin or ground roundsome prefer ground chuck..the difference in these meats is taste tenderness and fat content..or you can even mix them I have tried in the past to smoke ground meat in my opinion it gives the meat too much (strong) of a smoke flavorso if you want the smoke the meat I wouldnt use ground meat. If you want a tamale stuffing use the same recipe but use pork loin in lieu of beef. real close to the recipe i use called Joe Cooper's World Champion Chili, no tomato sauce used. some of the best i've ever had. really comes out good with coarse ground venison. i like to make a pot of Camille's Red Kidney Beans and add if wanted. after the first day, i'll go ahead and stir them into the chili.
Last edited by smooth move; 10/25/15 09:22 PM.
es le bon ton roulet
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Re: Chili
[Re: Zach2]
#11186326
10/26/15 02:02 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
TFF Celebrity
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TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
I bought a chili cook off recipe book (Terlingua and others) at a garage sale with a lot of unusual contest winning chili recipes. One thing I learned is that a lot of them boil dried ancho chilies after seeding and removing the stem. After cooling, puree in a blender with the boiling water and add to your chili recipe instead of chili powder. (Don't do this while hot or your blender will blow up in your face.) I usually boil 12 chilies at a time, puree them, and divide into thirds. Use one for the current batch of chili being made and put the other two in the freezer for future use. It makes for a mild, excellent tasting chili.
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Re: Chili
[Re: fishslime]
#11187209
10/26/15 04:19 PM
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Joined: Mar 2004
Posts: 8,788
Roller22
TFF Celebrity
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TFF Celebrity
Joined: Mar 2004
Posts: 8,788 |
I bought a chili cook off recipe book (Terlingua and others) at a garage sale with a lot of unusual contest winning chili recipes. One thing I learned is that a lot of them boil dried ancho chilies after seeding and removing the stem. After cooling, puree in a blender with the boiling water and add to your chili recipe instead of chili powder. (Don't do this while hot or your blender will blow up in your face.) I usually boil 12 chilies at a time, puree them, and divide into thirds. Use one for the current batch of chili being made and put the other two in the freezer for future use. It makes for a mild, excellent tasting chili. This to almost any recipe you like. HUGE difference in taste.
I Thes. 5:16-18
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Re: Chili
[Re: Zach2]
#11187220
10/26/15 04:23 PM
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Joined: Mar 2004
Posts: 8,788
Roller22
TFF Celebrity
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TFF Celebrity
Joined: Mar 2004
Posts: 8,788 |
CHILI - International Winning Recipe
Ingredients: 2 LBS CUBED TRI-TIP ROAST (TRIMMED OF FAT) 1 14.5 oz CAN SWANSON BEEF BROTH 1 14.5 oz CAN SWANSON CHICKEN BROTH 1 8 oz CAN TOMATO SAUCE 2 SUNSWEET PITTED PRUNES CRISCO SHORTENNG WATER (used FARMERS BRANCH, TX)
1ST SPICES 1 TBSP AMERICAN PAPRIKA 1 TSP ONION POWDER 1 TSP GARLIC POWDER 2 TSP BEEF GRANULES 1 TSP CHICKEN GRANULES TSP SEASONED SALT TBSP NEW MEXICO CHILI POWDER TBSP NEW MEXICO GROUND CHILI PEPPER
2ND SPICES 3 TSP GROUND CUMIN TSP GARLIC POWDER TSP SEASONED SALT 1 TBSP GEBHARDT CHILI POWDER 1 TBSP TEXAS STYLE CHILI POWDER TBSP NEW MEXICO HOT GROUND CHILI PEPPER TBSP NEW MEXICO LIGHT CHILI POWDER
3RD SPICES 2 TSP TEXAS STYLE CHILI POWDER 1 TSP GROUND CUMIN TSP GARLIC POWDER TABASCO SAUCE (AS NEEDED FOR HEAT) COOKING TIME - 3 HOURS Instructions: BROWN MEAT IN 2 TBSP OF CRISCO SHORTENING. PLACE MEAT IN COLANDER AND DRAIN OFF SHORTENING. RINSE MEAT WITH WATER AND RETURN MEAT TO POT. ADD BROTHS, TOMATO SAUCE, PRUNES AND 1ST SPICES. COOK APPROXIMATELY 2 HOURS, REMOVING PRUNES AFTER 1ST HOUR (PRUNES MAY EXPLODE IF LEFT IN LONGER). ADD WATER IF NECESSARY. COOK LONGER IF MEAT IS NOT TENDER. 30 MINUTES BEFORE TURN IN, ADD 2ND SPICES. 15 MINUTES BEFORE SERVING, ADD 3RD SPICES. ADD SEASONED SALT FOR TASTE. FOR HEAT, ADD TABASCO TO TASTE.
I Thes. 5:16-18
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Re: Chili
[Re: Zach2]
#11187246
10/26/15 04:33 PM
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Joined: Mar 2004
Posts: 8,788
Roller22
TFF Celebrity
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TFF Celebrity
Joined: Mar 2004
Posts: 8,788 |
This is the recipe I always follow. Simple ingredients and easy to make. If you don't have venison, use beef chili meat, GB or ground turkey. When using GB drain the grease after cooking before adding other ingredients.
Colorado Mountain Chili
1st set of ingredients 3-5 lb. Venison, ground or chili meat 1 Lg. Sweet Onion (chopped) 1 T Butter 2-4 T Gebhardts Chili Powder 2 T Lawrys Seasoned Pepper 1 T Paprika 2 t Janes Mixed Up Salt
2nd set of ingredients 2-10oz. cans Rotel Chili Fixins 28 oz. can Crushed Tomatoes 28 oz can Diced tomatoes 32 oz chicken or beef broth 2 T. Chili Powder 1/2 Cup Light Brown Sugar (optional) 1 small can Tomato Paste
Directions 1. Cook onions in butter over medium heat until caramelized then add chili meat. 2. Cook until done then add remaining ingredients from 1st set. 3. Let simmer on medium low heat for 10 minutes. 4. Add 2nd set of ingredients and stir until ingredients are incorporated. 5. Simmer over low heat for another 30 minutes. 6. The longer you let it simmer, the more chili flavor you will get.
Homemade chili powder can be added to 2nd set of ingredients to give it a kick. The brown sugar blends all the ingredients together for a smooth taste. Tomato paste can be added to thicken the chili.
I Thes. 5:16-18
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Re: Chili
[Re: Zach2]
#11188540
10/27/15 02:19 AM
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Joined: Jan 2012
Posts: 112
JayRBV
Outdoorsman
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Outdoorsman
Joined: Jan 2012
Posts: 112 |
He asked for a chili recipe NOT bean soup
Last edited by JayRBV; 10/27/15 02:19 AM.
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Re: Chili
[Re: Zach2]
#11434864
02/24/16 03:14 AM
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Joined: Mar 2012
Posts: 106
swarner
Outdoorsman
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Outdoorsman
Joined: Mar 2012
Posts: 106 |
Will have to try this. Have some deer meat.
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Re: Chili
[Re: Zach2]
#11498080
03/24/16 02:15 PM
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Joined: May 2010
Posts: 9,186
Space
TFF Celebrity
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TFF Celebrity
Joined: May 2010
Posts: 9,186 |
I bought the book Chili Madness years and years ago. I have tried most of them but the Wick Fowler recipe mention above is my standard with and with out beans. I use canned kidneys and pinto beans drained and rinsed. Recipe always tasted good and can be made hotter buy adding red pepper. I also add yellow mustard when browning the meat.
Last edited by Space; 03/24/16 02:18 PM.
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Re: Chili
[Re: Zach2]
#11530128
04/08/16 09:58 PM
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Joined: Mar 2012
Posts: 1,693
Catfish-hunter
Extreme Angler
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Extreme Angler
Joined: Mar 2012
Posts: 1,693 |
Chili doesn't have beans in it! Dang Yankees!
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Re: Chili
[Re: Zach2]
#11530291
04/09/16 12:14 AM
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Joined: Oct 2006
Posts: 95,321
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,321 |
It comes down to quality spices. Penderys original is the bomb.
FJB
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