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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-16-2019, 01:57 AM | #31 |
is one Smokin' Farker
Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
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There's a place for beanless chili.
It's called a chili dog, or a chili burger, or chili fries. But for a good bowl of belly fillin, Chili with beans. Crawls back under a rock.....
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SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: |
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10-16-2019, 06:26 AM | #32 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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10-16-2019, 07:07 AM | #33 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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This book is awesome. It stays out, never on a shelf
International Chili Society Official Chili Cookbook https://www.amazon.com/dp/0312419899..._jEWPDb5711Y1W |
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10-16-2019, 08:31 AM | #34 |
is one Smokin' Farker
Join Date: 09-08-16
Location: Melrose, MA
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I like beans, too.
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Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle, |
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10-16-2019, 10:23 AM | #35 |
is one Smokin' Farker
Join Date: 06-21-13
Location: Avalon, NJ
Name/Nickname : Bill
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I like beans in chili personally, authentic or not. I also add chipotle in adobo for some heat and spice.
Beans, beans the musical fruit. The more you eat the more you toot, The more you toot the better you feel. So eat your beans at every meal.
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BGE, PBC, Weber 22 kettle, Vortex, DigiQ DX2, Inkbird IBT-6XS The secret of success is to do the common things uncommonly well. - John D. Rockefeller |
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10-21-2019, 12:06 PM | #36 | |
is one Smokin' Farker
Join Date: 01-09-13
Location: pleasantville Iowa
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Quote:
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Rec Tec 700 with cold smoker, Rec Tec BFGi, Rec Tec Bullseyex2, Purple Thermo Pen(fastest one they have) Blackstone 17" and 28" Anova sous vide. etc....:wacko: |
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10-21-2019, 06:41 PM | #37 |
Knows what a fatty is.
Join Date: 09-24-12
Location: Middletown, NJ
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I use beans, and 3 different color bell peppers and plenty of chili powders, preferably 2 or 3 varieties of chili powder... I also swear by the use of white pepper for the heat it is subtle but definitely there and keeps em coming back.The other ingredients are the typical ones posted here... I mentioned the 3 colors of peppers because the look great.
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10-24-2019, 06:12 AM | #38 |
Take a breath!
Join Date: 05-21-14
Location: Lubbock, TX
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If you want a real chili recipe go to the casi site. casi.org
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Lost Draw Outfit Cook Team |
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10-24-2019, 06:22 AM | #39 |
Take a breath!
Join Date: 05-21-14
Location: Lubbock, TX
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One year I won the NM state championship chili cook off held the week before Terilinga. All the big dogs attend. A CSAI judge ask me to post my recipe and the web site as he said it was one of the best he ever had.
I posted it but left out the one ingredient that made it so special.
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Lost Draw Outfit Cook Team |
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10-24-2019, 11:00 AM | #40 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Quote:
I did a half recipe or else the big stock put would have needed to come out. |
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10-28-2019, 10:17 PM | #41 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Thanks to 16Adams for the International Chili Society Official Chili Cookbook tip. I bought a copy and read 1/2 of it over the weekend.
The chili cook-off I am in does not require that it be cooked onsite, so at the recommendation of the book, I made my chili yesterday and am letting it "age" for a few days. I did not realize that we had a stew and chili throwdown in progress or I would have taken better pictures. But since I am in the contest period, I am going to enter what I have. Cook thread here: http://www.bbq-brethren.com/forum/sh....php?p=4240545
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from:---> |
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