SmokinAussie
02-27-2012, 04:29 AM
G'Day Bruces':becky:
Some of you might remember "Buccs American Food Thread" where a few of us butted heads about Chili and the heat of Chili, particularly Carroll Shelby's
My comments here (http://www.bbq-brethren.com/forum/showpost.php?p=1879800&postcount=72) made me promise to Bryan (Pyles BBQ) in particular, that I would try it again to find if I screwed up.
So, just firstly to confirm that this is the Chili in question...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0018.jpg
Check...
I read the recipe and the suggestions on the back of the packet and decided on the following course of action...
I had almost exaclty 2 Lb's of Ground Beef
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0019.jpg
And these ingredients:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0020.jpg
I did not have any canned tomato sauce, so replaced this with 2 cans of diced tomatoes, one can of which would replace 1 can of water and enhance the flavour. I also added 2 small onlions and some chopped red bell pepper.
Beef was braised and the fat drained off before adding and sweating down the onions and peppers.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0021.jpg
Then I added all the ingredients except the Masa
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0022.jpg
And fried for a little before adding tomatoes to release the flavour of the spices.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0023.jpg
I added the diced tomato
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0026.jpg
Stirred in, simmered for a few minutes
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0025.jpg
Had a taste... BLAND as Hell... just what I thought..
Anyway, still needed to add a can of water (as per recipe) and decided that would do no good at all... so substituted a can of Beef Stock
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0029.jpg
In it goes:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0030.jpg
Then I simmered down for 15 minutes. I did not add the MASA, because the additional canned diced tomato, replacing the water meant that the sauce was thick enough without the Masa.
Here's the final mix:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0030.jpg
Then I had another taste.
The added tomato and beef stock substitution had given the mix a lot more flavour than I remember, but the chilli heat was still virtually Zero.
It was at this point I thought I would seperate the dish into two, then doctor up one lot, and leave the other lot as is...
What really happened was I called over son No. 2 for an idependent assessment..
Here he is, in deep thought with a mouthful of Chili...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0034.jpg
This deep reflection lasted for about 15 seconds ( as Paul takes his job as official SmokinAussie taste tester very seriously)...
His verdict... "It's not spicy at all"....
HA.. I thought... Farkin GOT You Guys...:thumb: Carroll SHelby's Chili Sucks!:heh::heh::heh:
But wait... Then Son Number 2 Said: "But it IS Flavourful... so as Frances (daughter) doesn't like really hot food, you should leave it just like that!" :twitch::twitch::twitch:
Fark... I thought... :mad2:
Carroll Shelby's Chilli DOES NOT SUCK AFTERALL :mmph:
Now I can't realistically doctor this up with more spices and cayenne and hot sauce etc, and show you smug bastards we can do it better....:mad2::mad2:
So I had a bit of a think about this, and decided my son was right. I was going to have to follow his advice.
So, we served up the chili that night in tortillas (no pics, sorry) and everyone thoroughly enjoyed it. Son No 2 and myself added our own hot sauces to each tortilla and chowed down.
So, it's Official. Carroll Shelby's Chilli mix isn't hot, but it's a good Chili for all the family!:thumb:
Cheers!
Bill
Some of you might remember "Buccs American Food Thread" where a few of us butted heads about Chili and the heat of Chili, particularly Carroll Shelby's
My comments here (http://www.bbq-brethren.com/forum/showpost.php?p=1879800&postcount=72) made me promise to Bryan (Pyles BBQ) in particular, that I would try it again to find if I screwed up.
So, just firstly to confirm that this is the Chili in question...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0018.jpg
Check...
I read the recipe and the suggestions on the back of the packet and decided on the following course of action...
I had almost exaclty 2 Lb's of Ground Beef
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0019.jpg
And these ingredients:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0020.jpg
I did not have any canned tomato sauce, so replaced this with 2 cans of diced tomatoes, one can of which would replace 1 can of water and enhance the flavour. I also added 2 small onlions and some chopped red bell pepper.
Beef was braised and the fat drained off before adding and sweating down the onions and peppers.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0021.jpg
Then I added all the ingredients except the Masa
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0022.jpg
And fried for a little before adding tomatoes to release the flavour of the spices.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0023.jpg
I added the diced tomato
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0026.jpg
Stirred in, simmered for a few minutes
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0025.jpg
Had a taste... BLAND as Hell... just what I thought..
Anyway, still needed to add a can of water (as per recipe) and decided that would do no good at all... so substituted a can of Beef Stock
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0029.jpg
In it goes:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0030.jpg
Then I simmered down for 15 minutes. I did not add the MASA, because the additional canned diced tomato, replacing the water meant that the sauce was thick enough without the Masa.
Here's the final mix:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0030.jpg
Then I had another taste.
The added tomato and beef stock substitution had given the mix a lot more flavour than I remember, but the chilli heat was still virtually Zero.
It was at this point I thought I would seperate the dish into two, then doctor up one lot, and leave the other lot as is...
What really happened was I called over son No. 2 for an idependent assessment..
Here he is, in deep thought with a mouthful of Chili...
http://i959.photobucket.com/albums/ae78/SmokinAussie/Carol%20Shelby/DSC_0034.jpg
This deep reflection lasted for about 15 seconds ( as Paul takes his job as official SmokinAussie taste tester very seriously)...
His verdict... "It's not spicy at all"....
HA.. I thought... Farkin GOT You Guys...:thumb: Carroll SHelby's Chili Sucks!:heh::heh::heh:
But wait... Then Son Number 2 Said: "But it IS Flavourful... so as Frances (daughter) doesn't like really hot food, you should leave it just like that!" :twitch::twitch::twitch:
Fark... I thought... :mad2:
Carroll Shelby's Chilli DOES NOT SUCK AFTERALL :mmph:
Now I can't realistically doctor this up with more spices and cayenne and hot sauce etc, and show you smug bastards we can do it better....:mad2::mad2:
So I had a bit of a think about this, and decided my son was right. I was going to have to follow his advice.
So, we served up the chili that night in tortillas (no pics, sorry) and everyone thoroughly enjoyed it. Son No 2 and myself added our own hot sauces to each tortilla and chowed down.
So, it's Official. Carroll Shelby's Chilli mix isn't hot, but it's a good Chili for all the family!:thumb:
Cheers!
Bill