[QUOTE=Worth1;146210]Well hoot I hope this works.

[url]http://www.chili.org/recipes.html[/url]

Enjoy real Chili

Worth[/QUOTE]

I just ran across this thread. I made my 1st batch of chili from this year's tomatoes yesterday, with beans, of course! It turned out real well.

I'm curious about your chili recipe...that link doesn't work anymore. It's my understanding that classic "Texas Red" doesn't use tomatoes...?

[QUOTE=Goodloe;712145]I just ran across this thread. I made my 1st batch of chili from this year's tomatoes yesterday, with beans, of course! It turned out real well.

I'm curious about your chili recipe...that link doesn't work anymore. It's my understanding that classic "Texas Red" doesn't use tomatoes...?[/QUOTE]

Chili con carne = chili peppers/chilies with meat.
I have many chili recipes and cant really give you an exact amount of anything.
That is up to your tastes and what you like.

What you will never find in mine is beans or tomatoes or any kind of vegetable besides chilies.
You will find these things like onions and garlic in powdered form.
Tomatoes will be in the form of canned V8 juice sometimes small can of tomato paste will do.
Spice players are cumin and above dried stuff.
Mexican oregano not Italian if you can find it.
Chili main ingredient is ancho.
Next may or may not be.
Guajillo chilies
Chili arbole=less heat more flavor than Cayenne peppers.
Pasilla aka chili negro.
Chipotle in mole sauce.
Dark cocoa powder sometimes.
Paprika your choice of what kind.
Water.
Salt.
Masa flour mixed with water to thicken after everything is done.
Sometimes I will even toss in some cut up tamales for good measuer about 30 minutes before serving.

Meat is cubed up chuck roast deer meat or pork butt simmered in this concoction till tender.
About 1/4 to 1/2 inch cubes.
Or put through a 1/2 or 3/8 grinding plate.
Fat and all.
Needs a nice layer of tasty red oil on top so the crackers can soak it up.

If I were to adulterate it with beans it would be pre cooked mayocoba beans or roman/cranberry beans on the side put in after the chili was made.
I frigging hate, despise and abhor pinto beans.
They remind me of my evil sister.

Ancho, pasilla, etc. I love a mix of chiles in my chili. ^_^ I've tried coffee but not cocoa powder. Need to give that a whirl. Deer meat would be great. I was watching 8 of them eating near the house and across the driveway, including two young bucks with antlers (not spikes). Need to find out when hunting season starts (when they all seem to disappear) and call my hunting friend.

Barb, if you get some venison, I used to make a chile roast at times that was good, especially in cold weather. Take the deer roast or leg, or a pork roast, cut some slits in it and push in some fat of your choice and your garlic clove and a soaked and softened ancho or pasilla pepper in. Trim peppers to fit, save the trims as you will make a blended slurry for the sauce with them. Be generous with the slits and peppers. Rub spices of your choice all over the outside of the roast; make a slurry of the left over chiles in the blender or food processor, adding tomato paste or crushed tomatoes, then pour over roast. Keep the "sauce" sort of thick so it clings to the meat pretty well. Spread onions around roast. Cook until done.



Carrots are really super cooked in the pan with the roast.

I try to use everything that was here before the "Colombian Exchange" but I have to have my garlic cumin and onion powder.:)
It is written that onions were already in use here by Indians when the first Europeans showed up.
Garlic not.
Cumin not.
But both and or all caught on fast.:)

It is said that cochinita pibil is an ancient dish of the Maya.
Not hardly, there were no pigs.
Maybe they used the peccary or tapir instead.
Worth

I need to crack open the freezer and use up the venison I have, a new season is around the corner.
Thanks for reminding me!

Next batch canned will be different from the first.
Going to pack the meat and spices raw and pressure can it.
No known approved recipe I know of and dont give a hoot.
The other method over cooked the meat.
Worth

[QUOTE=Worth1;712513]Next batch canned will be different from the first.
Going to pack the meat and spices raw and pressure can it.
No known approved recipe I know of and dont give a hoot.
The other method over cooked the meat.
Worth[/QUOTE]


Raw packed seasoned meat can be canned by approved recipes, no thickeners though.


Edit: Meat canned raw tends to stick a bit more to the sides of the jar, making more mess when you go to clean the jar to use again.

People can rest assured I wont be posting any canning or hot sauce recipes in any section of this forum again.
You want to know what I do send a private message.

[QUOTE=Worth1;712539]People can rest assured I wont be posting any canning or hot sauce recipes in any section of this forum again.
You want to know what I do send a private message.[/QUOTE]


What in heaven's name caused you to be having a snit fit?!!?


All I did was basically agree with you, so that shouldn't be your problem now.

[QUOTE=Worth1;712513]
Going to pack the meat and spices raw and pressure can it.
Worth[/QUOTE]


I do this all the time with chunks of beef or pork or chicken! Then when I want luscious shredded beef, pork or chicken for a quick recipe, BAM there it is ready to go all cooked up in a jar! Plus since the canning time is the same for all the meats I can do a batch of all 3 with "this" spice and a batch with "that" spice etc. SO yummy!

[QUOTE=Spike2;712797]I do this all the time with chunks of beef or pork or chicken! Then when I want luscious shredded beef, pork or chicken for a quick recipe, BAM there it is ready to go all cooked up in a jar! Plus since the canning time is the same for all the meats I can do a batch of all 3 with "this" spice and a batch with "that" spice etc. SO yummy![/QUOTE]


That is true about canning up same time stuff. It's good to have a meal in a jar for when I either forgot to take something out of the freezer or something unexpected happens.



I am canning more in pints and half pints as the quarts are a bit big for me, but great for stews, chili and such.

I've got to admit, I never have heard of using prime rib for chili. I'm sure it's great, just expensive (where I live). Well-tendered chuck roast with its drippings works good, and I like to mix it with pork sausage. And yes, heresy here with the "B" word. I do include jalapenos for some added heat. Sweet onions -- the more the merrier. For years, no cumin, then I tried it with the chili powder -- now it is a keeper. I'm hungry already...
-GG

Prime venison makes great chili
Bookend filets
[IMG]https://uploads.tapatalk-cdn.com/20181125/1bd91734fc17f3cf1e8738e765272c17.jpg[/IMG]

[IMG]https://uploads.tapatalk-cdn.com/20181125/ac7127088e5323e763ffbe737a460084.jpg[/IMG]


Sent from my iPad using Tapatalk

I think I would wave those over hot coals and eat them rare chased with a dark porter or stout.
They look nice.
Worth