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Amazing Chili - A personal recipe

Renae

Renae

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I started with two packages of one each Chili mix. In this case the 6 Alarm Chili and just dumped everything into a pot of boiling water that had 12 cups of water and 3 chicken bullion cubes.

Now, yesterday, FLASHBACK! I took 3lbs of dried red beans and put them in a pot with water. I added Cayenne pepper, and 2 lbs of browned pig belly strips. I also cut an onion up and sauteed it in the pig fat then dumped it all in with a 1/4 cup of salt.

Threw that in the fridge about 1200.

Taht afternoon I was BBQing and I roasted 3 large Anaheim peppers

Now this morning, I got up and browned 3 tbls of butter in a frying pan, added 2 lbs of boneless beef ribs, browned them till they were well browned on the outside. I added some garlic salt and pepper as I went to give a little flavor to it all. Do not overcook them, you want them pink to red in the middle.
Once they were done I took them off the pan, and put to the side. I took 1lbs of lean ground sirloin and browned it in the frying pan. I then dumped the ground beef and drippings into my above mentioned boiling chili sauce.

I added about 1/3 cup of garlic powder, but you are welcome to use fresh Garlic, I was just too MEH in the morning to do that.

I then cut up the ribs into 1/2 inch strips and then cut those down to bite sized pieces. Some bigger, some smaller. There were a few strips of fat on the sides, I just cut that off and tossed in whole for flavor.

I then added that to the chili.

Added a judicious amount of beans, and a little more water. More Cayenne and some Tabasco.

For the final touch I chopped up my Anaheim peppers, tossed them in and am letting it simmer till about 1330 today. This will let the meat cook a good long time.

Now, at 1000 or so, I will add two cans of crushed tomatoes. Reason: Tomato acid can make meat tough, let it stew for a good while first. Don't worry, there is plenty of time to let the tomato cook in.

There you go, my Chili.

I did set a smaller pot to the side, added a bunch of chili to it, and then 3 seeded, chopped Jalapenos to it along with more Cayenne and Tabasco. This is "West Texas Fire Chili" for the wife, who is part dragon.
 
Renae said:
I started with two packages of one each Chili mix. In this case the 6 Alarm Chili and just dumped everything into a pot of boiling water that had 12 cups of water and 3 chicken bullion cubes.

Now, yesterday, FLASHBACK! I took 3lbs of dried red beans and put them in a pot with water. I added Cayenne pepper, and 2 lbs of browned pig belly strips. I also cut an onion up and sauteed it in the pig fat then dumped it all in with a 1/4 cup of salt.

Threw that in the fridge about 1200.

Taht afternoon I was BBQing and I roasted 3 large Anaheim peppers

Now this morning, I got up and browned 3 tbls of butter in a frying pan, added 2 lbs of boneless beef ribs, browned them till they were well browned on the outside. I added some garlic salt and pepper as I went to give a little flavor to it all. Do not overcook them, you want them pink to red in the middle.
Once they were done I took them off the pan, and put to the side. I took 1lbs of lean ground sirloin and browned it in the frying pan. I then dumped the ground beef and drippings into my above mentioned boiling chili sauce.

I added about 1/3 cup of garlic powder, but you are welcome to use fresh Garlic, I was just too MEH in the morning to do that.

I then cut up the ribs into 1/2 inch strips and then cut those down to bite sized pieces. Some bigger, some smaller. There were a few strips of fat on the sides, I just cut that off and tossed in whole for flavor.

I then added that to the chili.

Added a judicious amount of beans, and a little more water. More Cayenne and some Tabasco.

For the final touch I chopped up my Anaheim peppers, tossed them in and am letting it simmer till about 1330 today. This will let the meat cook a good long time.

Now, at 1000 or so, I will add two cans of crushed tomatoes. Reason: Tomato acid can make meat tough, let it stew for a good while first. Don't worry, there is plenty of time to let the tomato cook in.

There you go, my Chili.

I did set a smaller pot to the side, added a bunch of chili to it, and then 3 seeded, chopped Jalapenos to it along with more Cayenne and Tabasco. This is "West Texas Fire Chili" for the wife, who is part dragon.
Click to expand...

Im not sure what you have got there but it is not chili

img_6946.jpg


Anyways your meat stew sounds delicious
 
Sounds like a great recipe, but that ain't no chili but a bean stew. Don't let that discourage you though. Enjoy the meal.
 
Renae said:
To each thier own.
Click to expand...

The one thing that I find lacking in all commercial chili powder mixes is cumin (I add 2 tsp. per 1/2 cup of chili power). I also add about 1/2 cup of masa (corn flour) - besides a bit of flavor it also thickens the chili. Adding some ground coriander seed (1/2 Tsp.) and a few (4) whole bay leaves (don't forget to count and remove them) also seems to help. Adding too much heat (with assorted peppers) renders the chili too hot for many and that heat can always be added to taste at serving time. I always serve chili with chopped onion, grated cheese, assorted hot sauces and crackers/corn bread available.

Adding chili to beans, pasta and/or rice (cheap starch fillers?) is OK but that too can easily be done on a per serving (or partial batch) basis. Chili, like most soups and stews, always seems to taste better if allowed to cool and is then re-heated.
 
Renae said:
I started with two packages of one each Chili mix. In this case the 6 Alarm Chili and just dumped everything into a pot of boiling water that had 12 cups of water and 3 chicken bullion cubes.

Now, yesterday, FLASHBACK! I took 3lbs of dried red beans and put them in a pot with water. I added Cayenne pepper, and 2 lbs of browned pig belly strips. I also cut an onion up and sauteed it in the pig fat then dumped it all in with a 1/4 cup of salt.

Threw that in the fridge about 1200.

Taht afternoon I was BBQing and I roasted 3 large Anaheim peppers

Now this morning, I got up and browned 3 tbls of butter in a frying pan, added 2 lbs of boneless beef ribs, browned them till they were well browned on the outside. I added some garlic salt and pepper as I went to give a little flavor to it all. Do not overcook them, you want them pink to red in the middle.
Once they were done I took them off the pan, and put to the side. I took 1lbs of lean ground sirloin and browned it in the frying pan. I then dumped the ground beef and drippings into my above mentioned boiling chili sauce.

I added about 1/3 cup of garlic powder, but you are welcome to use fresh Garlic, I was just too MEH in the morning to do that.

I then cut up the ribs into 1/2 inch strips and then cut those down to bite sized pieces. Some bigger, some smaller. There were a few strips of fat on the sides, I just cut that off and tossed in whole for flavor.

I then added that to the chili.

Added a judicious amount of beans, and a little more water. More Cayenne and some Tabasco.

For the final touch I chopped up my Anaheim peppers, tossed them in and am letting it simmer till about 1330 today. This will let the meat cook a good long time.

Now, at 1000 or so, I will add two cans of crushed tomatoes. Reason: Tomato acid can make meat tough, let it stew for a good while first. Don't worry, there is plenty of time to let the tomato cook in.

There you go, my Chili.

I did set a smaller pot to the side, added a bunch of chili to it, and then 3 seeded, chopped Jalapenos to it along with more Cayenne and Tabasco. This is "West Texas Fire Chili" for the wife, who is part dragon.
Click to expand...

I once won a professional Chilli cook off, a friend of mine opened up a cafe/store and wanted to set a mark with this local yearly event. He knew I was a Chili con cane God and asked for a winner.

It was called (Three amigos) chili, it had three of everything from meat types, beef, pork and chicken to three different varieties of beans peppers and spices., even three types of salt. To insure the win we made fresh handmade tortillas for chips as a garnish and then garnished and sprinkled those with the (three amigos) salt and pepper blend.
 
Wife made a pork chili this week. First time I've had chili with anything other than beef in it. I think she slow cooked the tenderloin before throwing it into the chili mix. And, yes. Chili needs beans.
 
woodsman said:
I once won a professional Chilli cook off, a friend of mine opened up a cafe/store and wanted to set a mark with this local yearly event. He knew I was a Chili con cane God and asked for a winner.

It was called (Three amigos) chili, it had three of everything from meat types, beef, pork and chicken to three different varieties of beans peppers and spices., even three types of salt. To insure the win we made fresh handmade tortillas for chips as a garnish and then garnished and sprinkled those with the (three amigos) salt and pepper blend.
Click to expand...

Sounds amazing! We cheated and just used Fritos Scoops to eat with the chili. Fro the record, this batch came out ACES, best chili I've ever made to date.
 
No more wire hangers and no more beans in our chili!!!!!!!
 
"It's not chili if it has beans" is one of the silliest complaints I've heard.


A stuffed roast chicken doesn't stop being one if I use rice/mushrooms instead of stuffing. A BLT doesn't stop being a BLT if I happen to use a little mustard in with the mayo. Etc
 
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