Chipper
is one Smokin' Farker
Sounds like a great idea in a Throw Down. When and where? I am pretty familiar with CASI judging and could help with facilitating the event. At this point I know more about chili then Q anyway.
Brisket Chili...Play By Play...
- Thread starter JD McGee
- Start date
JD McGee
somebody shut me the fark up.
See "secret ingredient"...
Lucky Duck...it's been my favorite for a few years now...and it's just down the road...well...kinda!
There's one in the works for this weekend...
http://www.bbq-brethren.com/forum/showthread.php?t=51291
A
AlbuQue
Guest
I've learned to be a little leary of the concoctions of cooks that spell "chile" chili. C'mon yous gringos!
http://mexicanfood.about.com/od/mexicancookingfaqs/f/chileorchili.htm
http://mexicanfood.about.com/od/mexicancookingfaqs/f/chileorchili.htm
JD McGee
somebody shut me the fark up.
Hmmm...so you're saying CASI got it wrong? http://www.chili.org/ If they're wrong about the spelling...then maybe they're wrong about the beans too...:twisted::twisted::twisted::lol::lol::lol:
boomer23
Got Wood.
Gonna have to try that one. I also like beans in my chili. Question- what does the yelllow bell pepper do to the chili--I have never tried that.
Desert Dweller
Babbling Farker
Soon afterwards there is the smell of something else in the air if you use beans...
Brauma
somebody shut me the fark up.
And this is WHY I put beans in my chili. The gas we pass...
Competition chili cant have beans. Some would argue real chili has no beans.
My stance is: legumes are good for you. Eat em whenever you can. Then see if you can break BeerGuy's 14 second fart that we have on tape (somewhere - I hope I can still find it)
beerguy
is Blowin Smoke!
Chili for the bowl, got to have beans. Cincy style smooth hotdog chili, no beans. Heres my recipe, better than Skyline, and no beans.
CINCINNATI Parlor Style chili and coney sauce
2# of LEAN ground beef-raw do NOT brown it
1 quart plus 1 cup tomato juice (Ive used V-8 also)
1 tsp cinnamon
1 tsp ground cumin
1 large whole onion (do not chop-just throw it in the pot)
2 dashes worchestershire sauce
1/8 tsp allspice
3 TBSP chili power
1 TBSP black pepper
1/2 TBSP salt
1 tsp red pepper (or two dried red peppers)
1 and 1/2 tsp vinegar
5 bay leaves
Combine all the ingredients in a large pot. Cook UNCOVERED for 2 hrs on low heat. Remove the onion and the bay leaves. Refriderate, then skim off fat from top.Heat to serve. Add chopped onions and grated cheddar cheese for coneys. serve topped over spaghetti with grated cheese for a 3 way. Extra freezes well.
CINCINNATI Parlor Style chili and coney sauce
2# of LEAN ground beef-raw do NOT brown it
1 quart plus 1 cup tomato juice (Ive used V-8 also)
1 tsp cinnamon
1 tsp ground cumin
1 large whole onion (do not chop-just throw it in the pot)
2 dashes worchestershire sauce
1/8 tsp allspice
3 TBSP chili power
1 TBSP black pepper
1/2 TBSP salt
1 tsp red pepper (or two dried red peppers)
1 and 1/2 tsp vinegar
5 bay leaves
Combine all the ingredients in a large pot. Cook UNCOVERED for 2 hrs on low heat. Remove the onion and the bay leaves. Refriderate, then skim off fat from top.Heat to serve. Add chopped onions and grated cheddar cheese for coneys. serve topped over spaghetti with grated cheese for a 3 way. Extra freezes well.
JD McGee
somebody shut me the fark up.
Not sure...sometimes we use green or red...it's my wife's recipe...I think it's a veggie thing...but it works? :lol: Maybe it's adding a little sweet to offset the heat.
W
Wine & Swine
Guest
I made some brisket chili yesterday for the first time with most of a flat and some point left from Sayville. I course chopped the meat and sauteed with a coarse chopped large Vidalia onion, 4 cloves of garlic, 3 large jalapenos chopped small (left seeds in one), a jar of roasted red peppers chopped, a few tablespoons of mixed chile powders (ancho, cayenne, chiplotle, etc.), deglazed with a Spaten Octoberfest (great beer) added a can of chopped tomatoes and a couple of cups of beef stock to cover and cooked all day over low. Before serving, however, I smashed the meat with a slotted spoon to break up the chunks. Served Frito pie style with aged cheddar, sour cream, finely chpped raw onion & jalapeno (would have put in some fresh tomato if I had it) and hot sauce. Farking awesome, thanks for the idea guys!
See "secret ingredient"...
No pics, didn't happen. All i see is an unopened bottle :-D
JD McGee
somebody shut me the fark up.
:lol::lol::lol:...Got it...I'll be sure to take care of that little problem this weekend! :biggrin:
JD McGee
somebody shut me the fark up.
That's a fine looking bowl of soup
:lol::lol::lol:...Is it a bean thing...or too much of my "secret ingredient"? I've never been a big fan of thick chili...I like soppin it up with a crusty bread!
Beans and floaters. As a Texan, I'm required by law, to remain a purist:wink: No doubt in my mind that it tasted great!:mrgreen:
raiderx
Knows what a fatty is.
Mirror Pond is good stuff. Had a few last night while I grilled a tri-tip.
JD McGee
somebody shut me the fark up.
Understood Brother Texan!
Maybe I'll try a "CASI" sanctioned recipe one day...hey...ya never know until you try. Swamprb is doing "CASI" chili now...I'll have to hit him up for a taste or two. :lol:
Adds color and makes it pertty
That's why I add different kind of beans from white to red to black
