Skip to comments.Freeper Chili Cook-Off
Posted on 02/11/2006 8:33:45 AM PST by lawnguy
Freepers, I would like your favorite chili recipes.
I know many of these recipes are top secret, but I will be happy to settle for those in the public domain.:-)
Cattle Drive chilli at costco. Meaty, spicy, but not too spicy, and all it takes to prepare is a can openner.
Ping to you showoff Texans.
ground beef ground for chili
canned tomatoes (no sugar)
red kidney or black beans (no sugar)
one big onion, diced
one big green bell pepper, diced
cumin, garlic, salt and pepper
and loads of chili powder! I mean heaping spoonfuls.
if you want to experiment with the beer, go for it.
If you want a little extra spice, throw in some red pepper or habanero
brown beef and sausage, drain, add ingredients, cook slowly day before cookoff until chili has thickened. Put in fridge over night.
Best the next day.
My chili doesn't have a recipe. Each pot is an original.
But it is the best in the world.
I'll be over around 6. :)
First ya gotta start out with a New Mesican not a real Mesican, but a New Mesican.
The chili will be really good if he is a smart mouth that is foolish enough to mess with Texas.
First step is to tenderize him with your Monster-Mudder truck tires.
The owners just came in and I must appear to be working!
I dunno, Flyer. I'll have to disagree with you about yours being the best. If you think that, then you haven't tasted the best yet. :)
Stay away from the skinny ones, they're stringy. But if you want to cook up a huge batch, I got a Governor I'll let ya have cheap!
Good ground beef -- chuck, round or sirloin, cooked and well-drained
kidney beans -- I like dark red ones
tomatoes -- usually use the canned ones, sometime with spices, but it depends on what's on hand
I make a chili powder made from ground chiles, oregano, garlic powder, cumin and a bit of paprika -- sometimes a little high-quality cocoa powder, depending on my mood. I don't really measure it.
Freshly chopped onion would be nice, but my kids won't eat it if they see it, so I have to hide it
salt and pepper to taste
Cook over low heat until tomatoes have reduced and you have a thick, meaty chili.
Remember, pinto beans, NOT kidney beans!
Masa flour, and real peppers, NOT "chili powder".
Real meat cut in chunks (beef, Venison etc_, NOT ground whatever.
Don't be in a hurry.
Serve with pico de gallo and Texas toasted cheese sandwiches.
Hmmmmmm, cold and rainy here in Atlanta, maybe some chili
WOULD be good....
Hmmm. . . maybe another trip to the store is on the agenda. . .
So far this has been the year without winter. No snow at all at my place. Yesterday it was mid-50's in town and this AM it was 2. Go figure.
Fresh or canned tomatoes
Anastazi or pinto beans - cooked
One jalapeno, finely chopped
1 tsp Cumin
One cup black coffee
Simmer as long as you like and serve with a big chunk of buttered cornbread or hoe cakes!
Mines better, ask the Austin FReepers.
I forgot the chili powder!
You know where the Compound is. Sneak in with a pot of chili and I assure the patrols will let you past.
Whoo - Hoo!
Sorry Darlin'...I'm an eight generation Texan and we've ALWAYS put beans in our chili!
Cubed roast or chuck,
1/4 meat sausage,
nothing that resembles a bean!
Secret: habanero peppers and its vinegar,
Can't hold a candle to that old babe at the KAFB Bowling alley that made the Green Chili Stew.........damn I miss her............cookin !
Well there must be some Yankee blood in there somewhere:o)
(ducking for cover now)
8 generations of getting it wrong don't make it right but I'll bet it's good anyway !
Regards from the Panhandle !
That remains to be determined. Sounds like we need to have a local cook-off to determine the veracity of your statement. (Or mine, for that matter!)
Works for Me.
I'll need time to go kill some Bambi before we do it. (unless one volunteers to commit road-a-cide and I find it a fresh kill)
You BETTER run, you little stinker!
Ingredients: 3 lbs lean freshly ground chuck, 2 46 oz cans V-8 juice, 1 medium green bell pepper, 1 medium red bell pepper, 1 large Anaheim pepper, 2 large jalapeno peppers, 4-10 serrano peppers (they're small), 1 large poblano pepper, 2-4 fingerhot (Georgia green) peppers, 2 red string (cayenne) peppers, 2-3 medium yellow onions
Optional -- either 2 lbs well-soaked (overnight in beef stock with 1 oz ground cumin, 2 tbsps salt) and drained red beans, or 2 15.5 oz cans chili beans in sauce (I prefer them -- no lectures please about how 'authentic' chili doesn't have beans... If not using beans, add another 1/2 lb chuck, and more Anaheims and poblanos to keep the bulk/liquid ratio about right)
Optional -- 1 lb fresh rabbit or squirrel cut into cubes (quite good!). Add another 12-16 oz V-8 to the stock if using these
Spices: 3-4 oz cumin (minimum, fresh ground is way best), 10-12 medium cloves garlic, well-chopped (or 6-8 tsp prepared minced garlic), 1 oz fresh ground black pepper. Or more to taste, of course. No salt; we'll deal with salt later, and in any case the V-8 stock and the beans (if used) have stacks of salt.
In uncovered stockpot, reduce V-8 juice by 15-20% over medium heat (being a juice, it has too much water to start). While reducing, stem the peppers, then rough dice onions and all peppers, including the hearts and seeds, and set aside.
Brown ground chuck thoroughly in 4-6 tbsps of olive oil, draining about 80% of the fat (keep some, certainly, for the flavour). Add chuck, peppers, onions, and beans and rabbit or squirrel, if used, to reduced stockpot. Add black pepper and half the garlic at this point. Lower heat to simmer, and cover. Simmer approximately 90 minutes, stirring every 10 minutes or so. At the 60 minute mark, add half the cumin, stirring well.
After 90 minutes, if you intend to eat the chili today, add remainder of garlic and cumin and simmer another 30 minutes, stirring occasionally.
If you do not intend to eat it today, add remainder of garlic and cumin, stir thoroughly, remove from heat and refrigerate overnight, covered. This improves the flavour immensely, in my view. Do not discard the condensation that forms inside the stockpot lid; stir it back into the stock.
Reheat slowly, starting 1 hour or so before serving, and adding more cumin and/or garlic according to taste. Some adjustment will probably be necessary. Note: cumin is a relatively fragile spice, and WILL degrade under high or extended heating (this is why we waited to add it in the first place...)
Serve with side bowls of garnishes, fresh-grated sharp cheddar, or pecorino Romano (surprisingly good), chopped jalaps, chopped onion, diced fresh tomatoes (a can of Ro-Tel is very good, too), and oyster crackers
This recipe can be multiplied without damage, for large crowds
This chili, for all the peppers it contains, is pretty mild. If you prefer it hotter, or are making a batch for a group of people, some of whom are known to like it hot, here's one solution.
In a 2-quart saucepan, add 1-2 cups from the stockpot, 6-10 finely chopped habanero peppers, 6-10 finely chopped Thai red ('dragon') peppers, and whatever number you like of finely chopped pasilla, serrano, cayenne, and jalapeno peppers, along with 6 oz cider vinegar, 2 tbsps of your favourite hot sauce, and 1 tbsp prepared horseradish if feeling adventurous.
Loosely cover and place on medium heat for 15 minutes, boiling off perhaps half the vinegar. Best to have a ventilating fan on because the aroma is, er, unique. Serve in a separate bowl, and let the folks add what amount they like.
This will produce a very flavourful, and VERY hot sauce which can be added or not to each person's bowl, as desired. Do not screw around with this sauce -- it is hot. You have been warned.
If not all of these peppers are readily to hand, feel free to substitute others of the same relative 'hotness'. In ascending order, the heat index is, approximately -- bell, Anaheim, poblano, jalapeno, fingerhot, pasilla, cayenne, serrano...and the Thai red and habanero are off the scale. Your grocer or produce man can advise on substitution.
There are, afaic, only two inviolable rules for chili:
1) You probably can't use too much garlic.
2) You absolutely can't use too much cumin.
< donning habanero-proof flame suit >
I like it. A central Texas Freeper chili cookoff. A good time could be had by all.
Of course - you're gonna lose! Well, I guess with chili and good company, no one really loses.
I won't get into the Great Bean Debate with you, 'cause I don't honestly know if my Mom made it that way because she thought it was 'right' or if she was just trying to get more *bang* for her food buck.
Hugs from the Heart O' Texas!
I put 2 Tbs of Hershey's cocoa in mine....gives a richness to it.
Back at ya !
All chili is good chili !
1 part ground beef
1 part hot sausage
1 part venison
2 large onions
2 cans red kidney beans, 2 cans light kidney beans
2 green bell peppers, 2 red bell peppers
2 cans diced tomatoes
1 can tomato paste
1/5 clove of garlic
6 small jalapenos, 1 habenaro
Cumin, Cayenne pepper, black pepper, Cinnamon, paprika, sea salt, and a dash of Dave's Insanity to taste.
2 ounces Jack Daniels
Cook and stir
I know that I left out some of the measures. Experimenting is fun.
Well sorta. The chili was served over the beans.
Military Plaza in San Antonio 1876 -- In the left foreground, the town's famous "chili queens"
operated "chili tables" to nourish visitors of all social classes.
"San Antonio in the nineteenth century is well known for the "Chili Queens" that sold chili con carne from their chili stands at the plaza. An authoritative early account is provided in an article published in the July 1927 issue of Frontier Times Magazine. In the article, San Antonio Commissioner Frank H. Bushick reminisces about the Chili Queens and their origin at Military Plaza before they were moved to Market Square in 1887.
According to Bushick, "The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other."
It was a newspaper writer Joe (?) Cooper that started the "No beans" nonsense. To promote his newly published book, he organized a World Champions Chili cook-off that didn't allow beans ...
Chili is easy to make. The hardest thing to do is open the can.
I like your recipies..many thanks..especially for the "mix" of chilis...however....I'm not sold on the V-8 juice..if I wanted to substitute..would you recommend diced orstewed tomatoes, puree, or a mixture of them?
FYI..come play in our chili crock..
Just fyi, the recipe posted was first made for me (tweaked it some since regarding the peppers, and he just loved salt, which I've reduced since) by my old cooking tutor, Louis d'Auberge Messarveaux, in 1969 just outside Plaquemines.
He used red beans, soaked as described. Moah bettah, Ah garontee. I guess he must have sneaked down to LA from Connecticut, right? (g!)
Never have understood why some folks add beer to chili. The alcohol cooks right off and you're left with kind of a wan hops/barley flavour. Guess I'm slow, but I just don't get it.
Of course, having a beer or two or five while making the chili, that I understand...heh heh heh...
Let the puree settle in the fridge for perhaps 1-2 hours, then drain off the really runny bit on top, probably about 1/4 of the whole (Otherwise, you get to do the reduction thing again).
Here, naturally, you'll want to add a good deal of salt to the stockpot, because you won't get the salt from the V-8.
Try the V-8 one time, though -- I think you'll like it. Something about it just works right.
That is worth repeating.
BEANS IN CHILI IS A YANKEE THING!!!
I'll second that.
If you put beans in it, it ain't chili.
It's beefy-bean stew or something, but it ain't chili.
Great post. Very informative, thanks!
2 lbs beef chuck - cut into 1 inch cubes 1 can tomato sauce (15 oz.) 1 large tomato chopped 2 cups water 2 teaspoons paprika 4 teaspoons cumin 1 tablespoon dried onion flakes 1/4 teaspoon garlic salt 1/2 cup chili powder 1 teaspoon ground red pepper 1 large jalapeno split, seeded, and sliced (optional) 2 tablespoons masa harina flour 1/4 cup hot water 1. Brown beef in a little oil in Dutch oven; drain. 2. Add tomato & sauce, 2 cups water, and the spices. 3. Cover and simmer for 60 minutes, stirring occasionally. 4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flow-able mixture. 5. Add masa mixture to chili. (and jalapeno if desired). 6. Cover and simmer another 30 minutes. 7. For best flavor: refrigerate over night and re-heat the next day.
Thems throw down words, partner
I got half a mind to crawl through the screen and whoop you with my chili spoon (the part that hasnt melted yet)
I cannot tell you how much I appreciate your post. I was quite unaware of that fact!
(Gosh, I LOVE FR!)
dang, tet68, your chili is not for the lazy guy. I am very impressed!
rainy and cold in roswell, just missing the sleet and snow up here.
MamaTexan, we HAVE ALWAYS put beans in our chili down here in Georgia.
Grew up next to a man from Mexico whose wife taught mom to cook chili. She used beans, but not ground beef, She did use cut up meat.
Now tell me what the coffee does? I've never heard that.
Nor using coco.
Careful now, I have peppers. . . and I'm not afraid to use 'em!
Don't care. Beans in chili is good!