Chili
 

Maybe not preserving, but it gets eaten up.

Brought chili to a potluck @ work and it's gone. I've made it about every 2 weeks this summer. I'm certain it's the home grown toms and peppers that make it so good.

I just take the toms on the counter that are ripe or over ripe, put them on a baking sheet and cut a little x in the blossom scar. Fill the spaces in the baking sheet w/ peppers, whatevers ripe. Drizzle a few drops of olive oil and bake at 400 till the skins are all split away from the tom.

A few of the bigger peppers get roasted and black stuff removed, leave a fair amount of seeds for some heat.

I chop an onion in the cuisinart and then chop the toms and peppers I roasted. Add it all to a crockpot w/ a variety of beans. I like black, pinto, red. A little garlic powder and let it cook in the crock pot for a few hours.
:dizzy:

I hear this all the time, "beans in Chili," barf gag yuck./puke

I cook Chili at work on the North Slope about once a month and I always hear how strange it is not to have beans in Chili.

Chili Does not have beans in it beans are a filler and here are the rules.

[url]http://www.google.com/url?sa=t&source=web&ct=res&cd=1&ved=0CAsQFjAA&url=http%3A%2F%2Fwww.chili.org%2Frules.html&ei=RprcSs2VPNOg8AaA_tC3BQ&usg=AFQjCNE2y-x3V3g4161ir4YeS3vI1OEhIQ&sig2=RRj50Xgi2ZDahydMeeiskQ[/url]

Sorry:)

Worth

Now that we know the rules, Worth, how about your recipe?

[quote=recruiterg;146203]Now that we know the rules, Worth, how about your recipe?[/quote]

Not a chance:twisted:

I will tell you I make it from prime rib at work.
I dont eat prime rib at work as they have itr every Sunday so I get some guys together and we haul it off cut it up make chili and put it in a 6 quart crock pot.
It is all gone by around 8 AM monday morning.:yes:

Folks get real testy when they dont get chili on monday.:panic:

Well hoot I hope this works.

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

Enjoy real Chili

Worth

I happen to like beans in my chili, but your prime rib sans beans sounds pretty darn good also.

[quote=RJ_Hythloday;146214]I happen to like beans in my chili, but your prime rib sans beans sounds pretty darn good also.[/quote]

No worries to each his own.
But if you has to eat as many [SIZE=5][COLOR=red]HOT[/COLOR][/SIZE] chili beans as I did growing up you would hate the things.
I still remember my poor old Dad, they just killed him.:shock:

Worth

Worth,
I am one of those who loves beans in their chili too. With out beans it is like hotdog topping or sloppy joes. Oh I sometimes like to cook eggplant chunks in to too. Anyway that's not why I'm really posting. I read the chili cookoff rules. My goodness there are a lot of rules! The list is more complex than a tax form. The one that got me though was:
[SIZE=+1]G. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff. [/SIZE]
:lol: What the heck?! Are there a lot of problems with this?
Remy

[quote=remy;147080]Worth,
I am one of those who loves beans in their chili too. With out beans it is like hotdog topping or sloppy joes. Oh I sometimes like to cook eggplant chunks in to too. Anyway that's not why I'm really posting. I read the chili cookoff rules. My goodness there are a lot of rules! The list is more complex than a tax form. The one that got me though was:
[SIZE=+1]G. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff. [/SIZE]
:lol: What the heck?! Are there a lot of problems with this?
Remy[/quote]
YIKES!

Making a batch tonight in a 7qt crock pot. Had a bunch of maters and peppers sitting around that needed to go somewhere. Used a left over pork roast from Sunday dinner and tonights left overs (chile verde w/ same pork) and BEANS!

I was roasting toms in the oven, and peppers over a gas burner and the wife was complaining. [B]Just 'cuz I set off the fire alarm and there were a few sparks coming off of some peppers stems[/B]. I mean come on! What's chili w/ out a fire alarm?;)

chili
 

Did you use any Bhut Jolokia? I bet that would be firealarm worthy, I never tried them but JD sent me some and after I repacked them{yes I touched the seeds and scratched my eye}I decided to do some homework He is probably still chuckeling!!! This is typical man stuff, break it then read the directions!:panic: Icelord

[quote=RJ_Hythloday;147100]YIKES!

[B]Just 'cuz I set off the fire alarm and there were a few sparks coming off of some peppers stems[/B]. I mean come on! What's chili w/ out a fire alarm?;)[/quote]
:)) Too funny!
Remy

Icelord,
I touched my eye after de-seeding some hot peppers the other day. You would think I would of learned not to do that by now.
Remy

I have to admit I like many styles of chili - with or without beans, with or without meat (although many of the veggie versions tend to have beans but not all). I drive my B/F nuts at chili cook-offs when I am willing to try darn near anything, including the veggie versions. LOL

As for beans being a filler. Sometimes if you're making it the dead of a Canuck winter, having the extra carbs from the beans is not a bad thing....more fuel to keep you warm...sticks to your ribs kind of thing. But I realise that it is enough to make natives of TEXAS and parts really south of the other border...lol....cringe beyond belief.

Then again, there is similar discussions about certain middle eastern foods, whether they should include certain ingredients or not. I'm usually open to trying all versions, but may have certain preferences. But I'm not making them for a competition, so don't have to follow any particular rules. I think my Armenian Grandmother and Great Grandmothers would be rolling in their graves to see some of the adaptations I've made to some of their recipes.

I still make it their way too....but I like to experiment too. And that applies to chili too. If that's considered blasphemy to a chili purist, so be it. LOL


Zana

ps who has also managed to touch delicate body parts after preparing hot peppers....sheeeeeeesh. Don't remind me. Once learned the hard way while scarfing down scotch bonnets as a kid on the beach in Jamaica....what can I say....typical kid, no hankie handy, so I picked my nose. Dumb move. My nose ran like a tap for the rest of the day...even while swimming. I laugh now...but it was a pain in the arse at the time. Not to mention my cousins down there still tease me about it over 40 years later!!! Then again, I'm glad it was my nose. My bro had to answer nature's call....'nuff said. He gave a whole new meaning to the "caribbean shuffle" for the next few days. LMAO

If you can taste the beans, its not hot enough or you didnt use enough meat!

God Bless Texas!!:)

I had a guy at work talk all kinds of trash about my chili without beans.
He hadn’t had my chili and he was sick and tired of hearing about my chili from folks.
He said he could make better chili so I told him to bring it on and be prepared to lose.
He told me that I didn’t stand a chance against his chili and I told him to quit running his mouth and stir the pot.
I made 6 quarts out of prime rib put it out on Monday morning and it was gone in about 10 minutes.
People were yapping and pushing telling folks to save some for the rest.
The mouth didn’t make chili and he probably won’t.
He tried mine and said with his (tail between his legs) that I made a pretty darn good chili.
I told him to get back on the porch with the rest of the pups.
I’m bragging a little well a lot but hell I’m a Texan, I can’t help myself.
I like to help boost spirits at work and with the layoffs the mood is a little gloomy.
People really look forward to the chili and I work at night to make it in a crock pot.
I get up at 4:30 AM to touch it up a little and all I get is a cup of chili and a lot of happy thankful people.
That is reward enough for me.8-)
Worth

This subject of chili reminds me of a cook off in Johnson City Texas that a young friend of mine entered.
I guess the old boy was around 30 at the time and had a darn hot wife.
The chili cook off has been a family tradition with his folks and each year at the different cook offs one member of the family runs the show.
This time it was Cody’s turn and he had a keiriokee (or however you spell it) theme.
Lots of wild music, rock and roll, rap, new wave, country and who knows what all they had.
His aunt was the manager of the Fredericksburg brewery at the time, so there was some primo beer on hand for the select few (like me).
My friend was dancing with his lovely wife and he tossed her in the air.
She came down but her top didn’t and she wasn’t wearing a bra.
Well we all got a look-see and they got cheers and best of show which earned the team the right to go to the world championship in Terlingua.
At chili cook offs you just never know what will happen but you can rest assured you will have a good time.;)

Worth

[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