ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 08-22-2011, 09:21 PM   #1
RICK Allen
Full Fledged Farker
 
RICK Allen's Avatar
 
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
Downloads: 0
Uploads: 0
Default Chili

From Canada, need a good Southern Chili recipe, to vend at the fall fairs
__________________
Lonestar walk on pit
RICK Allen is offline   Reply With Quote
Unread 08-23-2011, 03:40 PM   #2
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Burris Crossroads, GA
Downloads: 0
Uploads: 0
Default

Blanco? Verde? Colorado?
¿con o sin frijoles?
__________________
"Red"
Redheart is offline   Reply With Quote
Thanks from:--->
Unread 08-24-2011, 10:06 PM   #3
RICK Allen
Full Fledged Farker
 
RICK Allen's Avatar
 
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Redheart View Post
Blanco? Verde? Colorado?
¿con o sin frijoles?
All or any as long it is in English
__________________
Lonestar walk on pit
RICK Allen is offline   Reply With Quote
Unread 08-24-2011, 11:58 PM   #4
Grillman
is One Chatty Farker

 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by RICK Allen View Post

All or any as long it is in English
Blanco is White.
Verde is Green.
Colorado is Red.
Grillman is online now   Reply With Quote
Unread 08-25-2011, 12:29 AM   #5
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Burris Crossroads, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Redheart View Post
¿con o sin frijoles?
with or without beans?
__________________
"Red"
Redheart is offline   Reply With Quote
Unread 08-25-2011, 08:52 AM   #6
RICK Allen
Full Fledged Farker
 
RICK Allen's Avatar
 
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
Downloads: 0
Uploads: 0
Default

All three , with and without beans, have been super busy traveling to fairs and people seem to want to try everything especially if it is a little different, actually have had a few Texans say that even tho our smoked baked beans are great the menu deffinitly needs Chili to round the menu off.
__________________
Lonestar walk on pit
RICK Allen is offline   Reply With Quote
Unread 08-25-2011, 10:52 AM   #7
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Burris Crossroads, GA
Downloads: 0
Uploads: 0
Default

Well, I guess I can share my Chili Verde recipe ... or a close facsimile

1 large bone in pork butt
3 lbs tomatillos
6-8 whole Garlic cloves (do not peel)
4 jalapenos
4 green seranos
4 Anaheim peppers
4 med. white onions (do not peel)
1 bunch of cilantro (cleaned and chopped)
1 qt pork or chicken base (you can use stock)
4 TBS fresh oregano (cleaned and chopped)
Olive Oil for browning
Salt and black pepper
EVO, oregano and/or cilantro for garnish

Smoke butt to internal temp of 165*. Use a low or now sugar rub. I usually just rub with some paprika and hatch powder.

Let rest and cut into 1" cubes. (retain bone)

De-husk and clean tomatillos. Fire roast in smoker/over grill or char in broiler with garlic, onions, jalapenos, seranos and Anaheims.

Place roasted vegetables in plastic bags and let cool. Onions will take the longest to soften up so you probably want to put them on first, or you can halve them. root to stem, and speed up the cooking time.

Dice tomatillos. Peel and dice remaining vegetables. You can de-vein and seed jalapenos for less heat. (recommended for vending)

Place roasted vegetables and cilantro in food processor and puree. (Add a little EVO if it does not thin down to a liquid.)

Heat olive oil in a large skillet. Brown the pork slightly. Set on paper towels and drain. Do in small enough batches so you can ensure even browning.

In a large stock pot over medium heat add puree stock and bone.

Stir in pork cubes.

Add water or beer to cover meat. Stir gently.

IMMEDIATE SERVING:
Bring to a boil. Simmer uncovered for 1 hour. Stirring occasionally. Salt and black pepper to taste.

NEXT DAY SERVICE:
Bring to a boil. Simmer COVERED 1/2 hour for later service. Uncover and cool. Divide into smaller batches and chill. Salt and black pepper to taste.

REHEAT in microwave to a temperature of 165*

HOT HOLD in crock pot or steam table at 140*-145*

TO SERVE:
Ladle into a bowl or cup and drizzle a little EVO over chili. Garnish with a sprig of cilantro or oregano.
(I have used a dollop of sour cream in lieu of EVO as well)

This should yield about 1 gal of chili. For thinner chili add a little more liquid. For a thicker chili and a little texture add a little toasted maiza (a teaspoon at a time) till you achieve desired thickness. Do NOT add maiza until after cooking otherwise you will end up with a thick gruel with chunks of pork.

Hope this helps and if anyone does try this recipe out, let me know how it turns out.
__________________
"Red"

Last edited by Redheart; 08-25-2011 at 11:09 AM.. Reason: left out the serranos
Redheart is offline   Reply With Quote
Thanks from:--->
Unread 08-25-2011, 10:30 PM   #8
RICK Allen
Full Fledged Farker
 
RICK Allen's Avatar
 
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
Downloads: 0
Uploads: 0
Default

tHANX i''LL DEFINITELY give that a try
__________________
Lonestar walk on pit
RICK Allen is offline   Reply With Quote
Unread 11-16-2011, 02:51 PM   #9
SouthernMagicBBQ
Got Wood.
 
Join Date: 08-15-11
Location: Montevallo, Al
Downloads: 0
Uploads: 0
Default

This is a competition recipe. Adjust the seasonings to suit your taste. Add beans if desired, just not in competition. I gave this to a brother on another site who had never cooked competition before. He won peoples choice with it.

Directions:

  1. Brown ground beef in oil.
  2. Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
  3. Bring to boil, reduce heat and simmer 1 hour.
  4. Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
  5. Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
  6. Best if prepared the day before and reheated the next day
__________________
"If it ain't from Dixie, it ain't real 'Que"
SouthernMagicBBQ is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Grilled Chili - Chili Dogs Boshizzle Q-talk 19 07-25-2010 08:54 PM
Chili Cook Off with Third Eyes Green Chili DavidEHickey Q-talk 3 11-30-2009 09:18 AM
Smoked Clod > Chili > Chili Balls Smoke & Beers Q-talk 22 10-18-2009 09:07 AM
Chili powder (just for Chili) Podge Q-talk 18 11-17-2008 10:25 AM
Chili for tonights PTA Chili Supper bigabyte Q-talk 8 01-25-2007 03:52 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:38 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts