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chuMP
12-09-2015, 01:03 PM
So, unbeknownst to me I was entered in a chili cook off contest for tomorrow evening. I've never tried to make chili before. So, fellow brethren, baste me in all of your chili knowledge goodness! I have some pulled pork leftovers that are at my disposal, and can get my hands on any other components as necessary. Thanks in advance.

And, at the risk of igniting a war...beans or no beans?

PatAttack
12-09-2015, 01:08 PM
I know there was a chili thread here recently...let me see if I can find it.

Found one:

http://www.bbq-brethren.com/forum/showthread.php?t=220421

Here is Wampus's Chili...has won many awards.

http://www.bbq-brethren.com/forum/showpost.php?p=2244169&postcount=8

And another:

http://www.bbq-brethren.com/forum/showthread.php?t=198737

DUBBAGA
12-09-2015, 01:11 PM
Here is a link to a posting for pulled pork chili by Brethren member BigButzBBQ http://bigbutzbbqsauce.net/blog/106-pullporkchili.html
(website version) http://www.bbq-brethren.com/forum/showthread.php?t=92079 (thread version)

jimstocks53
12-09-2015, 01:17 PM
NO BEANS! Sacrilege.

Texmex01
12-09-2015, 02:40 PM
with beans it becomes Chili con Carne, still delicious, but not traditional Chili....:thumb:

pigville porkers
12-09-2015, 02:42 PM
I have to throw out the best of them all of course. Pigville Chili :wink:

http://www.bbq-brethren.com/forum/showthread.php?t=199476

PatAttack
12-09-2015, 02:52 PM
I have to throw out the best of them all of course. Pigville Chili :wink:

http://www.bbq-brethren.com/forum/showthread.php?t=199476

That's the one I was looking for!:doh:

jakel
12-09-2015, 02:58 PM
Beans are a hangin offense in Texas :wink:

Texmex01
12-09-2015, 03:01 PM
Beans are a hangin offense in Texas :wink:

You mean Tejas?

daninnewjersey
12-09-2015, 03:07 PM
No beans

buccaneer
12-09-2015, 03:12 PM
with beans it becomes Chili con Carne, still delicious, but not traditional Chili....:thumb:
I'm afraid not. :nono:
:becky:
Chili Con Carne has no beans and is the original name for "Chili"
The original recipe consisted of dried beef,suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.
So the modern versions are all as legitimate as each other, since the dishes have evolved far from the origins.
I think it is a much better dish with beans, but it is all personal preferences. I think it is shallow and boring if it is made with too much sugar, sweetness masks the complexity IMO.

Texmex01
12-09-2015, 03:20 PM
I'm afraid not. :nono:
:becky:
Chili Con Carne has no beans and is the original name for "Chili"
The original recipe consisted of dried beef,suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.
So the modern versions are all as legitimate as each other, since the dishes have evolved far from the origins.
I think it is a much better dish with beans, but it is all personal preferences. I think it is shallow and boring if it is made with too much sugar, sweetness masks the complexity IMO.

Exactly, my Grandmother always put beans in hers, and I loved it!

Thatgrimguy
12-09-2015, 03:21 PM
SMOKED BRISKET CHILI
by
Kelley “EggObsessed” and Bruce “No Joke Smoke” Underwood



Yield: 1 ½ gallons


3 cups celery, chopped

3 small jalapenos, thinly sliced

3 purple onions, chopped


Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:


4 cloves of garlic, pressed


Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.


½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )

2 tsp. smoked paprika

2 tsp. cayenne

1 TBL cumin

2 tsp. Mexican oregano

2 tsp. granulated onion

2 tsp. granulated garlic


Once this mixture has bloomed, add:


1 c. red wine (Pinot Noir or Claret)




Reduce the wine down for about 10 minutes. Then add:


1 14 oz. can tomato sauce

3 15 oz. cans diced tomatoes

3 cups LOW SODIUM beef stock/broth

12 oz. V-8 juice

3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)

2 TBL of whatever rub you used on the brisket (if other than salt and pepper)

2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed. I always include these.)

Test for need to add salt


Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart (about 3 hours. I always put a Simmer Mat (Amazon.com: Simmer Mat Diffuser: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/510-XIqVpGL.@@AMEPARAM@@510-XIqVpGL) under my pot to prevent scorching. Works like a charm!

Enjoy!!

doubt3
12-09-2015, 03:22 PM
IMO: "Chili" has no beans. "Chili with beans" is "chili" with beans added. :-D

But you should check with the rules of the competition. CASI (Chili Appreciation Society International) states chili must contain no fillers (beans, macaroni, rice, hominy, etc.)

doubt3
12-09-2015, 03:27 PM
SMOKED BRISKET CHILI
by
Kelley “EggObsessed” and Bruce “No Joke Smoke” Underwood



Yield: 1 ½ gallons


3 cups celery, chopped

3 small jalapenos, thinly sliced

3 purple onions, chopped


Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:


4 cloves of garlic, pressed


Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.


½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here: http://www.penderys.com/ )

2 tsp. smoked paprika

2 tsp. cayenne

1 TBL cumin

2 tsp. Mexican oregano

2 tsp. granulated onion

2 tsp. granulated garlic


Once this mixture has bloomed, add:


1 c. red wine (Pinot Noir or Claret)




Reduce the wine down for about 10 minutes. Then add:


1 14 oz. can tomato sauce

3 15 oz. cans diced tomatoes

3 cups LOW SODIUM beef stock/broth

12 oz. V-8 juice

3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)

2 TBL of whatever rub you used on the brisket (if other than salt and pepper)

2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed. I always include these.)

Test for need to add salt


Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart (about 3 hours. I always put a Simmer Mat (Amazon.com: Simmer Mat Diffuser: Kitchen & Dining (http://www.amazon.com/Simmer-Mat-5200-Diffuser/dp/B000W24RW8/ref=sr_1_1?ie=UTF8&qid=1395099826&sr=8-1&keywords=simmer+mat)) under my pot to prevent scorching. Works like a charm!

Enjoy!!

This sounds good (without the beans). I like the red wine idea. I have some leftover brisket in the freezer and I think I just found a use for it.

Thatgrimguy
12-09-2015, 03:37 PM
This sounds good (without the beans). I like the red wine idea. I have some leftover brisket in the freezer and I think I just found a use for it.

It's one many many awards as it's written!

smoke ninja
12-09-2015, 03:42 PM
I dont know what competition chili even is? Is it all hyper weird like comp bbq?

As to the beans thing i say its chili con carne that is the "original" no beans stuff from the southwest. Chili as american cusine can contain any number of ingredients from beans to tomatoes and beyond. Chili even has its own region variations and flavors.

mike-cleveland
12-09-2015, 05:09 PM
I like beans in my chili. V8 is also good. Is this like an office competition?

SDAR
12-09-2015, 07:14 PM
If its CASI sanctioned, no beans. They have a green chili comp sometimes but it's usually Texas Red (no beans).

txags2011
12-09-2015, 09:15 PM
Team Beans in Chili here. I like it both ways but I take no offense to beans.

If you really wanna buck tradition, try this recipe. To label it as " Texas chili " is goofy, but it makes a mean chili if you're lookin to shake up the norm. I always sub the brisket flat with already smoked brisket.


Ingredients
SERVINGS: 8 TO 10
CHILI
6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

Preparation
CHILI
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
GARNISHES
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

http://www.bonappetit.com/recipe/texas-beef-brisket-chili

cueball21
12-09-2015, 09:58 PM
with beans it becomes Chili con Carne, still delicious, but not traditional Chili....:thumb:

Uh doesn't 'chile' refer to pepper or peppers and isn't 'carne' meat? Chile con carne then would be peppers and meat. Nothing about no frijoles in the name, chile con carne.

As for me, I like chili best without beans but I don't turn down a good bowl just 'cause it's got beans in it.

Deebo
12-09-2015, 10:14 PM
Different versions of Wampus's recipe has been floating around the Internet for years. I know this because my chili recipe is based off of a version of it I saw several years ago. It is certainly an amazing chili and should be seriously considered as I've seen different versions win various competitions.

Bludawg
12-09-2015, 11:52 PM
Chili Queen Chili

This is a San Antonio chili queen's original recipe circa1890's

2 pounds beef, cut into ½ inch cubes
1 pounds pork, cut into ½ inch cubes
¼ cup suet
¼ cup pork fat
3 medium onions, chopped
6 clove garlic, minced
1 quarts water
4 ancho chiles, seeds and stems removed, chopped fine
1 serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoons cumin seeds, freshly ground
2 tablespoons Mexican oregano
salt, to taste

Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and sauté until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.

Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve.

chuMP
12-10-2015, 05:08 AM
Thanks for the input everyone. This is for a battalion chili cook off, so I am going to have to make a lot. Still undecided which recipe to use.

buccaneer
12-10-2015, 08:20 AM
Chili Queen Chili

This is a San Antonio chili queen's original recipe circa1890's

2 pounds beef, cut into ½ inch cubes
1 pounds pork, cut into ½ inch cubes
¼ cup suet
¼ cup pork fat
3 medium onions, chopped
6 clove garlic, minced
1 quarts water
4 ancho chiles, seeds and stems removed, chopped fine
1 serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoons cumin seeds, freshly ground
2 tablespoons Mexican oregano
salt, to taste

Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and sauté until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.

Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve.

:laugh:

pigville porkers
12-10-2015, 08:39 AM
Thanks for the input everyone. This is for a battalion chili cook off, so I am going to have to make a lot. Still undecided which recipe to use.
My Pigville Chili will make alot of chili the way I have it written. It has also won me several cook offs and has never let me down.. Try it you will like it:clap2:

Seefyre
12-10-2015, 10:57 AM
Here is a link to the International Chili Society's web page. It contains EVERY winning recipe dating back to 1967. Enjoy the "research"!

http://www.chilicookoff.com/Recipe/Recipe_WCCC_Recipes.asp?Cat=1

Stoke&Smoke
12-10-2015, 11:17 AM
I like this one http://www.bbq-brethren.com/forum/showthread.php?t=71047&highlight=saiko+chili

nickmv
12-10-2015, 11:18 AM
Another solid recipe is the Boilermaker Chili.
(http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/)

I've made that one countless times (though usually not with 100% of the ingredients), and I always replace the water with an imperial stout (Old Rasputin is my fav one to add).

chingador
12-10-2015, 12:12 PM
Here is a link to my chili with the process outlined:

http://www.bbq-brethren.com/forum/showthread.php?t=154561&highlight=chili+today+hot+tamale

Happy Hapgood
12-10-2015, 04:08 PM
First you break out the crock pot..oh wait. That's the Wife's department. Hope it goes well!

Texmex01
12-10-2015, 04:18 PM
Uh doesn't 'chile' refer to pepper or peppers and isn't 'carne' meat? Chile con carne then would be peppers and meat. Nothing about no frijoles in the name, chile con carne.

As for me, I like chili best without beans but I don't turn down a good bowl just 'cause it's got beans in it.

Ha, see my above post, thats what my grandmother called it when she made it with beans, I will eat it either way!

Porcine Aviator
12-12-2015, 01:48 PM
If you like chili on hot dogs and you are from the East, try this" RC brick" if you are on the West coast. It is really close to the Coney Island style "Red Hot" and available at several stores, including Smart and Final stores:

http://www.rcprovision.com/products/chili/