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View Full Version : LOU-TEX CHILI! In Progress! WITH PRON


Q-Dat
10-27-2012, 12:42 PM
Ok well its that time of year again and our Church is having its Fall Festival. With that always comes the Men's Cookoff. This year its chili so here is my chili that crosses state lines in its ingredients.

First up is a 8.5 lb brisket which I trimmed all the fat off of and separated the flat from the point. Then a sprinkling of simple Dalmation rub and onto the OTG with a chunk of Red Oak.
http://img.tapatalk.com/d/12/10/28/zu9unu5a.jpg
I would normally never trim all the fat off of a Brisket, but I wanted maximum bark. Plus its not gonna cook all the way on the pit so I'm not worried about it drying out. Trust me there will be plenty of fat in this chili :D

Ok now for some Louisiana stuff.

2 lbs of the holy trinity of Louisiana cooking. Oninions, Celery, and Bell Pepper with 15 cloves of crushed Garlic. Cooked down until tender in a 1/2 cup of good ol Bacon Drippings.
http://img.tapatalk.com/d/12/10/28/e9a9evyb.jpg
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Then I added one large and one regular can of Mild Rotel and cooked down until I had a red mush.
http://img.tapatalk.com/d/12/10/28/e8a7yvud.jpg

Then I tossed in 1/2 cup of ground Ancho Chile and 1/4 cup of ground New Mexico.
http://img.tapatalk.com/d/12/10/28/9aheby5y.jpg

Then I added 10 cups of beef stock, and 1 lb of dry Red Beans along with a few Bay Leaves, a TBS of Cumin, and a teaspoon each of ground Savory and Oregano. Brought the beans tob a rolling boil and reduced the heat to low.
http://img.tapatalk.com/d/12/10/28/amybypag.jpg

More Louisiana Ingredients to come stay tuned!

Bluebird
10-27-2012, 01:03 PM
Looking great so far!

fingerlickin'
10-27-2012, 01:13 PM
I can already tell this is gonna be one of those threads I don't want to open because it's just gonna make me mad that I don't have any. It looks great so far!

Happy Hapgood
10-27-2012, 01:29 PM
Man! That looks Good!

Boshizzle
10-27-2012, 02:16 PM
Wow, that looks great!

Q-Dat
10-27-2012, 02:24 PM
OK not done yet but getting there!

Pulled the brisket flat after about two hours sliced it thick and cubed it up.
http://img.tapatalk.com/d/12/10/28/my3ebenu.jpg
http://img.tapatalk.com/d/12/10/28/3y7y2u5a.jpg
http://img.tapatalk.com/d/12/10/28/9yzyve7u.jpg

Then it was time for the next Louisiana ingredient. 2 lbs of Andouille Sausage! I halved the links lengthwise, cut them up and fried them off to get some good color on them, and into the pot.
http://img.tapatalk.com/d/12/10/28/6e4etege.jpg
http://img.tapatalk.com/d/12/10/28/y6umepag.jpg
http://img.tapatalk.com/d/12/10/28/a5uzusut.jpg
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Its lookin good. The beans are almost done and the brisket cubes are almost as tender as I want them.

One more big Louisiana ingredient!

Q-Dat
10-27-2012, 03:59 PM
And here it is! 2 lbs of Crawfish Tails!
http://img.tapatalk.com/d/12/10/28/hybymuvu.jpg

OK so this recipe turned out to be a lot more Lou than Tex. Now we'll see how the judges like it.

Wish me luck Brethren!
http://img.tapatalk.com/d/12/10/28/ade6y6ym.jpg

Market Hunter
10-27-2012, 04:56 PM
I hit that!

Then I would hit it again. Purty work!!!

buccaneer
10-27-2012, 05:04 PM
You don't need luck Q-Dat, superb cooking brother.
That looks just fantastic!

cardude
10-27-2012, 06:54 PM
Holy Cow my mouth is watering.... I bet it tastes amazing!! thanks for the pics.

Bonewagon
10-27-2012, 08:45 PM
Now that's a bowl of red I'd love to try!

Teamfour
10-27-2012, 08:56 PM
Dude, frickin' amazing!

Q-Dat
10-27-2012, 11:14 PM
Well thanks everybody! Got me a third place ribbon. Turns out the judge was not a fan of really spicy stuff, and I definitely had the hottest one there.

Oh well it was fun and my buddy won it with some potato hash chili that was killer.

Ye Olde Party Palace
10-28-2012, 12:16 AM
Awwww man. Now I feel the need to get busy in the kitchen.:hungry:

Boshizzle
10-28-2012, 12:18 AM
Well thanks everybody! Got me a third place ribbon. Turns out the judge was not a fan of really spicy stuff, and I definitely had the hottest one there.

Oh well it was fun and my buddy won it with some potato hash chili that was killer.

Congrats, bro! What do judges know, anyway? That chili looks incredible and would win a 1st place from me any day!

Q-Dat
10-28-2012, 02:23 AM
Congrats, bro! What do judges know, anyway? That chili looks incredible and would win a 1st place from me any day!

Thanks Bro! Thats high praise coming from someone who bought a giant pot just to make chili! :D

cholloway
10-28-2012, 05:35 AM
You took a 1st place ribbon here.
Can't go wrong with crawfish tails and andouille made in Opelousas.
I try to keep several pounds of Savoie's in my freezer at all times. It goes fast.

Johnny_Crunch
10-28-2012, 06:59 AM
Congrats! I have never heard of a chili judge that doesn't like spicy food. Especially a Cajun one. :heh:

chingador
10-28-2012, 10:20 AM
I really do not like the flavor profile that smoked beef gives chili. It is a very disappointing flavor profile when I am hungry for chili. But over rice, it is pretty good. Just not chili. I always thought that smoked meat in chili gives it more of an "east of the sabine" flavor. It is very good. Just not what I am wanting when I am hungry for chili.

But what you are doing here looks really good. You are taking it in a very interesting direction. In my opinion, if you are going to ad smoked meat to chili, go all the way and accent the flavor with a Louisiana backbone of flavor profiles, and using the trinity, and andouille is a great way to do that. The crawfish is a great touch too. I bet it is excellent over rice with some chopped green onion and cilantro over the top.

Q-Dat
10-28-2012, 10:28 AM
Congrats! I have never heard of a chili judge that doesn't like spicy food. Especially a Cajun one. :heh:

Haha trust me that judge was not from here.

Q-Dat
10-28-2012, 10:37 AM
I really do not like the flavor profile that smoked beef gives chili. It is a very disappointing flavor profile when I am hungry for chili. But over rice, it is pretty good. Just not chili. I always thought that smoked meat in chili gives it more of an "east of the sabine" flavor. It is very good. Just not what I am wanting when I am hungry for chili.

But what you are doing here looks really good. You are taking it in a very interesting direction. In my opinion, if you are going to ad smoked meat to chili, go all the way and accent the flavor with a Louisiana backbone of flavor profiles, and using the trinity, and andouille is a great way to do that. The crawfish is a great touch too. I bet it is excellent over rice with some chopped green onion and cilantro over the top.

Thanks. I think the only thing that allowed me to call this chili was the large amount of ground chile. Without that this was more like a gumbo with redbeans lol!

I think I am done making chili with solid meat(chunked, chopped, etc). I know thats how most folks in Texas do it, but I just prefer it made with ground beef. Probably because thats how I grew up eating it, but I have used brisket several times now, and I never like it as much as when I use ground.