 OT: Good Chili |
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| Rusty |
  Jan 20 2007, 11:49 AM
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#1
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Wanted: Engine case GA003709  Group: Admin Posts: 7,941 Joined: 24-December 02 From: North Alabama Member No.: 6 Region Association: Galt's Gulch 
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I made some chili a couple of weeks ago. It just didn't turn out right. It wasn't bad... but it could have come out of a can. (IMG:style_emoticons/default/dry.gif)
I tried again... and OMG... this stuff is just deadly. (IMG:style_emoticons/default/aktion035.gif) I can always tell when I skimp on chili or decide to make it on a whim. Good chili takes DAYS to make. Soaking beans for two days. 15-18 hours simmering in a crock pot. Don't rush. Don't try to sneak in and taste it. Don't get seduced by the scent wafting through the house and peeling paint off the walls. (IMG:style_emoticons/default/w00t2.gif) I had chili for breakfast this morning. (IMG:style_emoticons/default/chowtime.gif) -Rusty (IMG:style_emoticons/default/smoke.gif) |
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| Grelber |
Jan 20 2007, 11:52 AM
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#2
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Insert favorite Don Rickles joke here. Group: Members Posts: 690 Joined: 30-May 06 From: McKinney, Texas Member No.: 6,107 Region Association: Southwest Region |
BEANS in CHILI???????
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| pete-stevers |
Jan 20 2007, 11:52 AM
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#3
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saved from fire! Group: Members Posts: 2,641 Joined: 10-October 04 From: Abbotsford,BC, Canada Member No.: 2,914 Region Association: Pacific Northwest
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yup........i should do that this week.......
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| Rusty |
Jan 20 2007, 11:53 AM
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#4
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Wanted: Engine case GA003709 Group: Admin Posts: 7,941 Joined: 24-December 02 From: North Alabama Member No.: 6 Region Association: Galt's Gulch
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Two different kinds of beans, even. (IMG:style_emoticons/default/chowtime.gif)
(I know, I know, you Texasn... Get a rope...) |
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| Grelber |
Jan 20 2007, 11:59 AM
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#5
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Insert favorite Don Rickles joke here. Group: Members Posts: 690 Joined: 30-May 06 From: McKinney, Texas Member No.: 6,107 Region Association: Southwest Region |
There was a "newbie" that put beans in his chile at a cook off. They made him pick each one out before they'd even taste it.
FYI: Beans were initially put in chili to "extend" it, so it'd feed more guys out on the range. You could keep dried beans a long time. |
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| neo914-6 |
Jan 20 2007, 12:26 PM
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#6
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neo life Group: Members Posts: 5,086 Joined: 16-January 03 From: Willow Glen (San Jose) Member No.: 159 |
Ok Lawrence, where's the recipe? I've been thinking about making some...
What's chili without the beans, hot meat sauce? (IMG:style_emoticons/default/laugh.gif) |
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| Grelber |
Jan 20 2007, 12:44 PM
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#7
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Insert favorite Don Rickles joke here. Group: Members Posts: 690 Joined: 30-May 06 From: McKinney, Texas Member No.: 6,107 Region Association: Southwest Region |
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| Rusty |
 Jan 20 2007, 01:02 PM
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#8
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Wanted: Engine case GA003709 Group: Admin Posts: 7,941 Joined: 24-December 02 From: North Alabama Member No.: 6 Region Association: Galt's Gulch
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1/2 lb red beans
1/2 lb pinto beans 5 medium tomatoes,chopped 2 large onions, chopped 1 large green pepper, chopped 2 cloves garlic 1/2 c chopped fresh parsley 1 stalk fresh chopped celery (optional) 1 lb ground pork sausage, regular Jimmy Dean works well 3 tbs butter 2 lbs ground chuck, sub finely chopped steak for a different texture 2 T salt 1 1/2 t pepper 1 1/2 t cumin seeds 1/3 c fresh chili's (or sub chili powder) 12 oz can of tomato sauce 1. Soak beans in water for two days. Drain. Place beans in pot, cover with water and cook on high until boiling begins. Take off heat. Drain. Place into crockpot. Add fresh water to cover beans. 2. Chop tomatos coarsely. Add to crock pot. 3. Brown pork sausage until crumbly. Drain fat and set to the side. 4. Melt butter and add chuck. Brown until crumbly. 5. In a 4-qt pot, saute green peppers in pork sausage fat until tender, add onions (and optional celery) and cook until tender. Stir frequently. Add garlic and parsley. Stir for 5 minutes. 6. Add pork and chuck to onion mixture. Mix well. Add to crock pot. 7. Season with salt, pepper, cumin seeds as desired. Cook covered 8 hours on high. Open crock pot, can of tomato sauce and chilis (or powder). 8. Mix and cook covered on low for 6-8 hours. 9. Skim fat from top. I've been experimenting with adding chocolate to the mixture... but I'm going slow. Not sure what the right quantity is yet. This post has been edited by Lawrence: Jan 20 2007, 01:05 PM |
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| nycchef |
Jan 20 2007, 01:50 PM
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#9
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mechanical moron Group: Members Posts: 952 Joined: 28-November 05 From: new york city n.y. Member No.: 5,202 Region Association: None |
the key to good chili is a chili sauce,used as a base for the flavor and heat.
try this, amounts vary so you have to try hit and miss untill you find what you like 2 parts dried gujillo chilies whole 2 parts ancho chilies whole 1 part chili de arbol dried whole toast seperatly under a broiler until brown (do not let turn black) soak in hot water together until soft remove stems and seeds puree in blender with water (you can use some of the chili water if you like but it will be very spicy) mixture should be fairly thick chop a large white onion and saute till soft (3-4 minutes) add a couple of cloves of chopped garlic add tomato sauce (whole peeled in the can are fine maybe one and a half cups) add chili paste cook until mixture gets darker about 20 minutes leave out any chili powder in your recipe, you can still use cumin,mexican oregano, sugar and salt i make the best chili in the world, so does every other chef i have ever met. good chili is what you like. a word for you texas guys i am opening a texas style bbq restaraunt in nyc. anyone have any ideas for side dishes that are traditional to your area.grandpa's and grandma's recipes preferered. thanks you'all ...sorry rich |
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| Dr Evil |
Jan 20 2007, 02:15 PM
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#10
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Send me your transmission! Group: Members Posts: 22,999 Joined: 21-November 03 From: Loveland, OH 45140 Member No.: 1,372 Region Association: MidAtlantic Region
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Armadillo muffins (IMG:style_emoticons/default/av-943.gif)
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| nebreitling |
Jan 20 2007, 02:19 PM
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#11
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Member Emeritus Group: Members Posts: 3,314 Joined: 26-March 03 From: San Francisco Member No.: 478 |
QUOTE a word for you texas guys i am opening a texas style bbq restaraunt in nyc. anyone have any ideas for side dishes that are traditional to your area.grandpa's and grandma's recipes preferered. thanks you'all ...sorry rich born/raised in texas, and i'll tell you one thing -- i haven't found good cornmeal-fried okra outside of texas or oklahoma. good thread. (IMG:style_emoticons/default/stirthepot.gif) edit: rattlesnake and rocky mountain oysters, too -- but that might be a bit too exotic. |
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| Grelber |
Jan 20 2007, 02:24 PM
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#12
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Insert favorite Don Rickles joke here. Group: Members Posts: 690 Joined: 30-May 06 From: McKinney, Texas Member No.: 6,107 Region Association: Southwest Region |
I've only lived here (Texas) for 21+ years, so you'd have to talk to a "real" Texan for the recipes. But:
Hush Puppies Black Eyed Peas Potato Salad Macaroni and Cheese Green Salad Bannana peppers Relish And all the Dr. Pepper you can drink. (IMG:style_emoticons/default/clap56.gif) |
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| nycchef |
Jan 20 2007, 02:34 PM
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#13
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mechanical moron Group: Members Posts: 952 Joined: 28-November 05 From: new york city n.y. Member No.: 5,202 Region Association: None |
born/raised in texas, and i'll tell you one thing -- i haven't found good cornmeal-fried okra outside of texas or oklahoma.
good thread. (IMG:style_emoticons/default/stirthepot.gif) how do you do the okra. i have an idea, any special spices? right about the snake and the oysters, this is still the north east. got the dr. pepper,big red and texas longnecks. even bringing in the butterkrust bread. keep it coming. p.s dr. evil you've already had my bbq, but if you want armadillo, see if anyone has a running 914 in texas, have him roadkill us up one, and i'll cook it for you. where's leo? (IMG:style_emoticons/default/idea.gif) |
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| nebreitling |
Jan 20 2007, 02:47 PM
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#14
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Member Emeritus Group: Members Posts: 3,314 Joined: 26-March 03 From: San Francisco Member No.: 478 |
just looked and i can't find the recipe (grandma would kill me anyway), but i can assure you that it's about what you'd think it is. no secrets, just the right 'touch'. and fresh okra right out of the garden, of course. most restaurants deep fry it with no cornmeal -- it comes out totally different then what i grew up with.
she would also do some mean fried-green tomatos. slice 'em, milk and egg bath, equal parts corn meal/flour, drop 'em in hot grease. salt and pepper. |
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| Brew |
Jan 20 2007, 03:24 PM
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#15
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That's Captain Moron to you! Group: Members Posts: 391 Joined: 5-August 05 From: Colorado Springs Member No.: 4,546 |
Now I'm hungry!!! (IMG:style_emoticons/default/chowtime.gif)
Any of you Texans ever had Chili Verde? My buddy from SanAntonio had never even heard of it till he moved here, now he cant get enough of it! (IMG:style_emoticons/default/stirthepot.gif) |
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| Grelber |
Jan 20 2007, 03:25 PM
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#16
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Insert favorite Don Rickles joke here. Group: Members Posts: 690 Joined: 30-May 06 From: McKinney, Texas Member No.: 6,107 Region Association: Southwest Region |
My Mom did the fried w/ cornmeal okra, but most okra around here is deep fried.
If you're going to have beer, make sure you have Corona and Dos Equis. The Texas-made beer tastes like crap. For dessert, you need cobbler (probably peach and/or berry with a soft serve machine next to it. |
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| nebreitling |
Jan 20 2007, 04:02 PM
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#17
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Member Emeritus Group: Members Posts: 3,314 Joined: 26-March 03 From: San Francisco Member No.: 478 |
ditto (IMG:style_emoticons/default/agree.gif)
while shiner bock is drinkable, lone star is f-ing sick. thank god for mexican beer. |
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| cooltimes |
Jan 20 2007, 04:23 PM
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#18
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Advanced Member Group: Members Posts: 2,508 Joined: 18-May 04 Member No.: 2,081 Region Association: None |
QUOTE(nycchef @ Jan 20 2007, 02:34 PM)  born/raised in texas, and i'll tell you one thing -- i haven't found good cornmeal-fried okra outside of texas or oklahoma. good thread. (IMG:style_emoticons/default/stirthepot.gif) how do you do the okra. i have an idea, any special spices? right about the snake and the oysters, this is still the north east. got the dr. pepper,big red and texas longnecks. even bringing in the butterkrust bread. keep it coming. p.s dr. evil you've already had my bbq, but if you want armadillo, see if anyone has a running 914 in texas, have him roadkill us up one, and i'll cook it for you. where's leo? (IMG:style_emoticons/default/idea.gif) I took a photo capture shot of a MealMaster recipe on my computer. Is in public domain files. I have over 5000 Meal Master recipes on my computer.  |
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| Grelber |
Jan 20 2007, 04:30 PM
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#19
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Insert favorite Don Rickles joke here. Group: Members Posts: 690 Joined: 30-May 06 From: McKinney, Texas Member No.: 6,107 Region Association: Southwest Region |
The fried okra you get at the BBQ places is just the okra, deep fried in a batter. No tomatoes, peppers garlic or onions (unless it's in the batter).
Your recipe does sound good, but not what you'd get here in Texas. |
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| Thoward914 |
Jan 20 2007, 04:31 PM
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#20
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Member Group: Members Posts: 114 Joined: 20-July 04 From: Irving, TX Member No.: 2,376 Region Association: Southwest Region |
I agree with Grelber list of sides.
fried okra is a must, I never pass it up if it's on the menu (IMG:style_emoticons/default/drooley.gif) and also cole slaw |
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