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Chili

promod383

Knows what a fatty is.
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Jerry
Anybody got a good chili recipe? I got a bunch of venison I want to put to good use.

Thanks
Jerry
 
Phil? Any suggestions?

Seriously Jerry, I know the guys here give Phil a bunch of flack about adding salsa to his chile but I found out from some chile cookoff winners that their secret ingredient was Pace Salsa. I tried it my next chile cookoff and came in second. I lost to one of the guys that gave me the secret. I don't have any recipes right now but I'll look if noone offers theirs.
 
i dont think anyone who was at Bash I will speak poorly of my chile ever again. In fact Ray, our only qualified judge, says it was the best he ever had.

So boys, flack away. I like my chile, and I will make more believers @ Bash II.

jerry, Recipe is on the way.
 
Did someone say Chili?! :D

I don't know how the non Texans do it, but for 16 years I was in The Chili Society annual Chili/BBQ cookoff. CASI rules. I have a couple recipes that had lines forming to sample it. One thing is the rules say nothing in there but meat. No beans, bell peppers, corn or anything else you could identify but chunks of meat. Those are the rules. If you want onion or garlic, you use granulated. If you want to add jalapenos, take them out when it's done. No whole tomatoes or pieces either. I will dig a recipe up. It's pretty darned good too!
 
Nothing against CASI but I like to add all the other stuff for filling.
 
brd1958 said:
Nothing against CASI but I like to add all the other stuff for filling.

That's how I felt in the beginning, but then it kind of started growing on me. Now I just won't add anything solid. I'm brainwashed!
 
Im with brian.. My chile is all meat, no beans, but it has whole tomatos, fresh onion & garlic, peppers and.......................... shrooms.
 
Just mash your beans into a paste, then add them.

What the fun of chili if there no risk of shitting yourself with each and every fart?
 
willkat98 said:
Just mash your beans into a paste, then add them.

What the fun of chili if there no risk of shitting yourself with each and every fart?

That's the beauty of it...with nothing but meat you can't crap for days; much less fart :lol:
 
BBQchef33 said:
Im with brian.. My chile is all meat, no beans, but it has whole tomatos, fresh onion & garlic, peppers and.......................... shrooms.

You mean a farking ton of mushrooms.

Sit there for 20 minutes picking the farkers out.

You over cooked them, so they were like chips made of rubber.

Might as well used water chestnuts and bamboo shoots
 
Phil uses Water Chestnuts in his Chili.

Pass it on...
 
Being that hunting season is almost upon us I found this to be appropriate.

Venison Chili


1 dried chipolte pepper (dried smoked red chili)
1 large green bell pepper, seeded and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoons vegetable oil
3 1/2 pounds lean venison (or beef), cut into 1/2-inch cubes
1 1/2 pounds sweet pork sausage, cut into 1-inch cubes
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
4 teaspoons chili powder
2 tablespoons sugar (to balance out the acidity of the tomatoes)
two 14 1/2-ounce cans whole tomatoes
2 tablespoons masa harina dissolved in 1/2 cup water (optional)
1 16 oz. Canned kidney beans (substitute any beans you like)

Preparation:

Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.

In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft & translucent. Set aside. In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water.

Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.

----------------------------------

If you want to really go for the huge win! Try this corn bread recipe on for size.

Chorizo Cornbread

This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens. If you don’t know or cannot get Anaheim chiles, no worries use what kind of chile you prefer. You can even use a smoke Habenero or Chipolte if you deem appropriate.

1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeño chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese


Preheat the oven to 350°.

Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.

Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.
 
Bigmista said:
Phil uses Water Chestnuts in his Chili.

Pass it on...


thats gross. but your from cali..
so that and tofu should be acceptable to u.
 
I understand why the CASI rules say nothing but meat and spice, but I do like the additives. My grandfather use to make chili and on his table there was a bowl of meat, a bowl of beans, a dish of onions, a bottle of ketchup, and jug of vinegar. You were suppose to mix and match to your own taste. To this day I do not like chili without vinegar. We also sometimes use corn, various types of beans, peppers, onions, garlic, mushrooms, bacon, chicken, sausage, deer, and buffalo. My wife even makes a great vegetarian chili which is mainly a bean dish. I also do not think that I have ever made chili the same way twice. The other day I even thought about adding chicken wings to veggie chili to give people something new and unique. Kind of like hot wings chili. And lastly, I have daughter that likes to add milk to her chili.
 
There are only as many ways to make chili as there are cooks making it. I'm a bit like Wayne, rarely the same twice. Anything in the fridge goes in, leftover pasta or pizza sauce, the last of a jar of salsa, ketchup and cocktail sauce bottles. Corn, beans, chicken, sausage, smoked sausage. My very favorite, served over pasta with shredded cheddar cheese.
 
I fixed my first pot of chili in the bandera this weekend, and according to my family, it was a flop. They have never tasted chili with smoked flavor, as I have not either, the only chili that we have ever eaten was fixed in the stove. I pretty much fix it the same way every time. The smoke changes the flavor quite a bit, and at first, I was not real crazy about it, but after a few bites, the flavor grew on me. Now the day after it had been sitting in the fridge, I heated up a bowl it tasted great! I give it a B+, wife and kid gives it a D-.
 
One fo the guys here at work brought in a crock pot full of chili. I am eating a bowl right now. This chili has small chiunks fo potato in it. First I have heard of this. Is very tasty with cheese and frito's mixed in.
 
Bellybro said:
I am eating a bowl right now. Is very tasty with cheese and frito's mixed in.

Let us know how the chili tastes when you get to it.

:D
 
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