Oakridge BBQ- Texas Red Chili Mix - Page 2

sjb67 · 01-06-2022, 07:10 PM

Have made it twice. Once with hamburger and once with coarse chili meat. Prefer the texture of the chili meat over hamburger but both times very good.

16Adams · 01-11-2022, 07:29 AM

Quote:

Originally Posted by sjb67

Have made it twice. Once with hamburger and once with coarse chili meat. Prefer the texture of the chili meat over hamburger but both times very good.

I seldom use straight chili grind but do love blending it in for a couple different textures. If I use brisket it’s usually the point in smaller cubes and about 25% of the pot. I don’t make the giant 4# pots anymore usually cooking 1-2# batches. I used to have a blender that I swear would liquify a shoe. I’d put smoked meat a Chipotle in there and make a slurry and add it to the pot. Liquified chipotle brisket added to ground meat chili grind or burger really amps the beef flavor.

Chili really is custom made for The MSU Life. You’re only limited by your imagination

16Adams · 01-19-2022, 05:48 PM

Looking like another pot of Oakridge Texas Red Chili tomorrow. Windchill near zero at daybreak. Not supposed to warm above freezing.
It’s cold outside.

SweetHeatBBQnSC · 01-20-2022, 07:56 AM

Quote:

Originally Posted by 16Adams

I seldom use straight chili grind but do love blending it in for a couple different textures. If I use brisket it’s usually the point in smaller cubes and about 25% of the pot. I don’t make the giant 4# pots anymore usually cooking 1-2# batches. I used to have a blender that I swear would liquify a shoe. I’d put smoked meat a Chipotle in there and make a slurry and add it to the pot. Liquified chipotle brisket added to ground meat chili grind or burger really amps the beef flavor.

Chili really is custom made for The MSU Life. You’re only limited by your imagination

This may be the reason that I haven't been able to find a great chili recipe (and the fact my wife won't eat many things at all and hates any spice). My imagination of throwing things together struggles. Definitely unlike yourself Adams and all your great MSU adventures.

ChrisBarb · 01-20-2022, 08:28 AM

I really want to try it. But........... I know that you mentioned that you can't comment on the heat because of other stuff you added, I tend to make my chili wimpy and let people add their own heat, as tastes are all over the place in family. A mild heat is ok. But anything more than that probably is a no go.

SkaterSmoker · 01-21-2022, 07:31 AM

Quote:

Originally Posted by ChrisBarb

I really want to try it. But........... I know that you mentioned that you can't comment on the heat because of other stuff you added, I tend to make my chili wimpy and let people add their own heat, as tastes are all over the place in family. A mild heat is ok. But anything more than that probably is a no go.

The recipe calls for 1 cup of seasoning, which is very spicy for sure, too spicy for my family. I tried a 1/2 cup of seasoning, but it lacked a little flavor, but the spice was mild (probably perfect for you). I settled on 3/4 of a cup, which was perfect for me, but still spicy and tolerable up until the last bite.

There's such good flavors in that spice mix. I would try making your normal chili recipe and adding 1/4 cup of Oakridge's chili spice into it. I bet it will take it to the next level.

16Adams · 01-21-2022, 08:05 AM

Heat tolerance levels are so independent it’s really hard for me to give advice on how much to use. My first batch was really warm but thinking that was the nuclear Poblano I roasted and chopped. Yesterday’s batch I swagged quite a bit and bloomed the Oakridge Texas Chili Seasoning in a beer(Miller Lite).
From the very start of Mr Trumps Youtube video he speaks of customizing to the individual taste. This mix has no salt no sugar. Adjust-add-delete to suit your tastes. The chile flavor in the chili mix is pretty amazing. I’m always MSU Mode cooking.

My wife loves Chiles however she prefers mild. So I cook to her taste and add heat to mine.

What I cooked yesterday was a solid medium. Wife enjoy the heat level but said it was in the upper end. I thought it perfect.

So I’ve Bloomed the Oakridge Chili Mix In
Stock and Beer. Next Bloom I plan to use coffee.
I also plan to add a tablespoon to my next Goulash cook

ChrisBarb · 01-21-2022, 09:57 AM

Thanks, guys. A couple of good suggestions.

16Adams · 01-21-2022, 10:05 AM

Quote:

Originally Posted by ChrisBarb

Thanks, guys. A couple of good suggestions.

Like stated above my Bride likes chiles but not high heat. The one she like best from a box is Two Alarm and leave out the cayenne packet and only use half or even none of the paprika packet. Williams Chili in the foil packets is mild as well as Bolners Fiesta Chili Mix. Then there is Mexene and Gebhardt also mild imho. Mild Bills makes another.

I’ve a friend that makes his chili with mild enchilada sauce and Old El Paso Taco Seasoning.

However I’d encourage everyone to give this Oakridge BBQ Texas Chili Mix a try. I have several options for chili mix in my pantry including those mentioned above. The Oakridge is really good. And like said above no salt no sugar and when the majority of my chili cooks use previously smoked meats that are already seasoned, this helps

kcmike · 01-31-2022, 04:05 PM

Quote:

Originally Posted by Bob C Cue

I thought all of Mike's rubs taste like chili seasoning.

Too soon?

THAT just made me shoot Wild Turkey out'a my nose!!

4ever3 · 01-31-2022, 04:55 PM

Quote:

Originally Posted by kcmike

THAT just made me shoot Wild Turkey out'a my nose!!

Post of the day!

I’ve read lots of good things about Mike’s chili powder. Gonna have to order some and put it head to head in a blind taste test against Hammet...

01-06-2022, 07:10 PM	#16
sjb67 Full Fledged Farker Join Date: 06-12-16 Location: Mineral Wells, Texas	Have made it twice. Once with hamburger and once with coarse chili meat. Prefer the texture of the chili meat over hamburger but both times very good. __________________ Homebuilt offset stick burner, XL Big Green Egg, offset vertical, soon a Homebuilt gravity feed.

01-20-2022, 08:28 AM	#20
ChrisBarb is one Smokin' Farker Join Date: 09-08-16 Location: Melrose, MA	I really want to try it. But........... I know that you mentioned that you can't comment on the heat because of other stuff you added, I tend to make my chili wimpy and let people add their own heat, as tastes are all over the place in family. A mild heat is ok. But anything more than that probably is a no go. __________________ Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle,

01-21-2022, 08:05 AM	#22
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Heat tolerance levels are so independent it’s really hard for me to give advice on how much to use. My first batch was really warm but thinking that was the nuclear Poblano I roasted and chopped. Yesterday’s batch I swagged quite a bit and bloomed the Oakridge Texas Chili Seasoning in a beer(Miller Lite). From the very start of Mr Trumps Youtube video he speaks of customizing to the individual taste. This mix has no salt no sugar. Adjust-add-delete to suit your tastes. The chile flavor in the chili mix is pretty amazing. I’m always MSU Mode cooking. My wife loves Chiles however she prefers mild. So I cook to her taste and add heat to mine. What I cooked yesterday was a solid medium. Wife enjoy the heat level but said it was in the upper end. I thought it perfect. So I’ve Bloomed the Oakridge Chili Mix In Stock and Beer. Next Bloom I plan to use coffee. I also plan to add a tablespoon to my next Goulash cook Last edited by 16Adams; 01-21-2022 at 10:09 AM..

01-21-2022, 09:57 AM	#23
ChrisBarb is one Smokin' Farker Join Date: 09-08-16 Location: Melrose, MA	Thanks, guys. A couple of good suggestions. __________________ Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle,

01-19-2022, 05:48 PM	#18
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Looking like another pot of Oakridge Texas Red Chili tomorrow. Windchill near zero at daybreak. Not supposed to warm above freezing. It’s cold outside.