OK...Here's my Chili diary...

[Bigmista]

Rather than argue about Chili, I just thought I would show you how I do it...

First the meat. I smoked about 2/3 of my ground beef...

http://www.bigmista.com/images/ChiliSmokeBeef.jpg

The rest of it I browned in a pot.

http://www.bigmista.com/images/ChiliPotBeef.jpg

Next, I cut up some chiles for fresh chili powder. I used some New Mexico Chiles...

http://www.bigmista.com/images/NewMexicoChile.jpg

...and some Arbol Chiles...

http://www.bigmista.com/images/ArbolChile.jpg

...and toasted them with some whole cumin seeds.

http://www.bigmista.com/images/ToastChileCumin.jpg

Next I ground up the Chiles and Cumin in the blender to get fresh Chili Powder.

http://www.bigmista.com/images/FreshChilePowder.jpg

By this time the smoked beef was done.

http://www.bigmista.com/images/SmokedChub1.jpg
http://www.bigmista.com/images/SmokedChub2.jpg

So I pulled the browned beef from the pot and used some of the grease to saute some onions and garlic.

http://www.bigmista.com/images/SauteOnionGarlic.jpg

Next I had to deglaze the pot...

http://www.bigmista.com/images/DeglazePot.jpg

Then I had to deglaze the Chef!

http://www.bigmista.com/images/DeglazeChef.jpg

Next up, I added tomatoes and a few spices...

http://www.bigmista.com/images/AddTomatoes.jpg

...the meat and the chili powder...

http://www.bigmista.com/images/AddMeatPowder.jpg

...and some tortilla chips.

http://www.bigmista.com/images/AddChips.jpg

I know some of you are tripping right now but they break down and work as a great thickener. Besides it's the same as adding masa harina.

So now I have put the Chili in a Crock pot and that is where it will stay, simmering until tomorrow.

http://www.bigmista.com/images/ChiliCrockPot.jpg

So now it's time to clean the kitchen and start dinner. I'm thinking Chicken Fajitas. What do you think?


Mista

[The_Kapn]

Neil,
PRICELESS :lol:
Especially "DeGlazing the cook".
Let me check with my Social Secretary and PriceLine--"ready tomorrow"?

TIM

[Bigmista]

Tim,

Make sure they can get you here before the game!! *lol*

[The_Kapn]

Tim,

Make sure they can get you here before the game!! *lol*

GAME?

Just funnin' :lol:

To stay on topic--great looking chilie--great job!

TIM

[Bigmista]

Thanx! It should be even better tomorrow!!

[The_Kapn]

Neil,

You gonna hit it with a bit of your "Seriously Spicey" sauce?
That stuff will kick it up a bunch--YUMMY :lol:
TIM

[Bigmista]

Hmmm...that's an idea. I already added a little Show Me Liquid Smoke BBQ Sauce for a little extra smoke flavor. Let me see if I have some of mine handy...

[tommykendall]

Milla Time for Mista - great phot sequence

[Bigmista]

Thanx TK!

[willkat98]

LMAO on deglazing the cook

Sorry I didnt post sooner

I have been deglazing with Jack Daniels

[Saiko]

Great looking chili! Recipe looks pretty close to what I do, except I usually use ancho instead of New Mexico chilis. I normally just grind the cumin and chilis in a coffee grinder, but I love the idea of roasting them first. Gonna give that a try next time.

[Bigmista]

Roasting releases the oils. Makes a difference.

[Saiko]

Roasting releases the oils. Makes a difference.

No doubt. I roast spices all the time when I cook Indian, but for some reason I never thought about it when cooking chili. I'd have to roast everything separately though, since the wifey doesn't like anything even remotely hot, while I am a big time hot-head.
I always have to make chili in two batches, one with just ancho chilis and the other (mine) with a ton of arbol chilis. I also have to add a bunch of diced tomatos to her batch to tone down the chili taste. Damn women.

[Ron_L]

Beautiful stuff, Mista! Makes me hungry! I usually deglaze the pan (and the chef, of ocurse) with tequila, and just add the beer...

Do you add more chili powder and cumin later, as well? I do a two dump chili, as the cook-off boys call it. (I can hear the comments now... :roll: )

[racer_81]

Nice chili and pics Mista.

The only thing missing is.........yep........the blue hat.

Mary?

[kcquer]

Mista, Great job Bro!! Very nice pics and some damn fine lookin chili. Food like that just might get me to church!

[BigBelly]

Dude, thats awesome Mista! With the grace of a Miller High Life 32 ouncer, (or was that a forty?) that "Millafied" chili is looking mighty fine!

BTW did you use that image resizer that has been posted here on your pics?

[Bigmista]

Do you add more chili powder and cumin later, as well? I do a two dump chili, as the cook-off boys call it. (I can hear the comments now... :roll: )

Never done the double-dump before. What are the advantages of it?

[Bigmista]

BTW did you use that image resizer that has been posted here on your pics?

No, I resized the pics in Photoshop and uploaded them into my own webspace so I wouldn't take up space here.

[Neil]

Damn Neil, great post. Wish you were closer so I could sample some of that chili. Just imagine if you had some left over brisket and pulled pork in the freezer to add to it!!!!!

[Ron_L]

Never done the double-dump before. What are the advantages of it?

Some of the flavors of the spices and the heat of the peppers are muted during the long simmer time, so somoe folks put in half at the beginning and half near the end of the cook too bring out those flavors. I usually reserve 1/4 of the total amount and add it about 1/2 hour before serving. Its a subtle difference, but I like it.

[Bigmista]

Never done the double-dump before. What are the advantages of it?

Some of the flavors of the spices and the heat of the peppers are muted during the long simmer time, so somoe folks put in half at the beginning and half near the end of the cook too bring out those flavors. I usually reserve 1/4 of the total amount and add it about 1/2 hour before serving. Its a subtle difference, but I like it.

Ok, I let the chili cool overnight and I just skimmed all of the grease of the top. Maybe I'll make another quick batch of chili powder and add it in as the chili is warming up in the crock pot.

[G$]

Mista:
1) great diary, love posts like this.
2) how much ground did you smoke (just a pound?), at what temp, and for how long?
3) Miller HL? I am a major proponent of cheap light American beer, but I do not appreciate the "High Life".

[G$]

Oh, one other thing: No beans?

just kidding ......

[spicewine]

I already added a little Show Me Liquid Smoke BBQ Sauce


I've been trying to buy Sho-Me BBQ sauce for the last 2 years. The guy who owns it is a veteranarian and is in his late 70's early 80's. they make this stuff in their basement. They said if they decide to sell, they want to sell to someone who wants to keep everything the way it is. Believe me my lips are chapped from kissing his and his wife's ass to try and buy this company . He is a really nice old codger who I have spent many hours hearing about what he did during the war ( something you must do and look like you are interested while kissing his ass ) His wife is a different story . She let me know in no uncertain terms that she did not think I could run a welding shop and make BBQ sauce too. I didn't have the heart to tell her that I was already doing this and more. and so I wait-----Back to subject---What --- No Beans---?

[Solidkick]

I already added a little Show Me Liquid Smoke BBQ Sauce for a little extra smoke flavor.


That's MoFo cookin' at it's FINEST!!!!

[Solidkick]

I already added a little Show Me Liquid Smoke BBQ Sauce


I've been trying to buy Sho-Me BBQ sauce for the last 2 years. The guy who owns it is a veteranarian and is in his late 70's early 80's. they make this stuff in their basement. They said if they decide to sell, they want to sell to someone who wants to keep everything the way it is. Believe me my lips are chapped from kissing his and his wife's ass to try and buy this company . He is a really nice old codger who I have spent many hours hearing about what he did during the war ( something you must do and look like you are interested while kissing his ass ) His wife is a different story . She let me know in no uncertain terms that she did not think I could run a welding shop and make BBQ sauce too. I didn't have the heart to tell her that I was already doing this and more. and so I wait-----

Back to subject---What --- No Beans---?

Send them my way.........I'll give up retail and make sauce any ol' day!

[willkat98]

I already added a little Show Me Liquid Smoke BBQ Sauce for a little extra smoke flavor.


That's MoFo cookin' at it's FINEST!!!!

I just added it to the meatloaf

Didnt use the recipe on the side of the bottle though, for mine is much better

[Bigmista]

Mista:
1) great diary, love posts like this.
2) how much ground did you smoke (just a pound?), at what temp, and for how long?
3) Miller HL? I am a major proponent of cheap light American beer, but I do not appreciate the "High Life".

I smoked about 2/3 of a 5 lb. chub at about 250 for 4.5 hours.

[Bigmista]

I already added a little Show Me Liquid Smoke BBQ Sauce for a little extra smoke flavor.


That's MoFo cookin' at it's FINEST!!!!

I used my last bit in the Chili so I need to get another bottle. Good Stuff!

[Kevin]

Mista, you gotta write a book.

[scottyd]

Nice work mista, enjoyed the whole deal. I am deglazing right after work.

[Bigmista]

Glad you enjoyed it!

[CarbonToe]

Bigmista, you made me spit out my coffee over my keyboard when you deglazed! :rolleyes:

Good readin' thou, but I bet the eatin' was better!

[nmayeux]

Damn Mista,we have to get together! I think that this is your best recipe yet. I like your fresh chili powder, and your pics are great.

[Bigmista]

Smokincracker wanted a chili recipe. Here ya go!

[Brauma]

You're my hero Mista.

[smokincracker]

Nice real cool
Thanks