Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Authentic Texas Chili--Let Me "Stir The Pot". ;«)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • BruceB
    replied
    I made a batch of this Texas Red yesterday using a good portion of smoked brisket flat and some point to make up the needed volume. It took longer to cook down and for the flavors to get happy than I expected, so it's aging in the fridge for today. Since the brisket was already cooked, I didn't add it at the start, I figured it would fall apart. Without the meat it it, it was pretty harsh for the first couple of hours, seemed bitter. I almost threw it out! Once I added the cubed brisket and let it cook some more, it came around nicely, I added a hearty squirt of agave to tame it a bit. Looking forward to having it for lunch today while watching NASCAR. Talladega and chili

    Update: Pulled it out after a night melding flavors, and it's awesome!
    Last edited by BruceB; April 25, 2021, 06:23 PM.

    Leave a comment:


  • bbqLuv
    commented on 's reply
    Nice.

  • RonB
    commented on 's reply
    bbqLuv - I do that now, but sometimes it's still to hot for her, and thanks fer the suggestion.

  • bbqLuv
    commented on 's reply
    I understand the Heat from the peppers is in the seeds and the white membrane on the inside. Suggest removing the seed and scrape out the white. I like the flavor of peppers but the older I get the less heat I can take.
    Chili/chilli pairs well with PBR.

  • bbqLuv
    commented on 's reply
    Correction, there are 2 "L"s in Chilli when spelled the way. "Chilli Con Carne"
    And if you put salt in your beer you get a little head.

  • tenphases
    commented on 's reply
    🤣🤣

  • Mr. Bones
    commented on 's reply
    LMFAO tenphases !!!!

    Yeah, Buddy! Brooklyn Salsa! (It's th water!)

  • tenphases
    commented on 's reply
    Mmmm Brooklyn Salsa 🤣🤣🤣

  • Troutman
    commented on 's reply
    Well isn't that like buying salsa made in New....York....City !! That's a hanging offense in these parts !!!

    (just messin' with you Jersey guy)

  • tenphases
    commented on 's reply
    I was just teasing, I've tried chilli every which way. I always have plenty of meat because I tend to screw up my brisket flats lol. The only thing I always do is smoke the meat and veggies before they go in the pot. I love authentic and I love innovation, it's all good!

  • Willy
    commented on 's reply
    I always use beans in my chili, maters too. I wuz just posting an "authentic recipe" cuz so many here think tomatoes belong in the "original chili". They don’t. Not that I care about that. Bring on the beans and tomatoes for me.

  • tenphases
    replied
    I put 3 types of beans in my chilli. Red, Black, and pinto....dont judge me. 😶

    Leave a comment:


  • Willy
    commented on 's reply
    Ancho and guajillo should be mild (no guarantees ). Avoid de arbols.

    ETA: New Mexican Chiles labeled " mild" would also work.
    Last edited by Willy; April 10, 2021, 09:15 AM.

  • Michael_in_TX
    commented on 's reply
    I once ate a bowl of chilly chili in a chilly Chili's.

  • latenight71
    replied
    Dried beef , suet and chile peppers and salt ground on a molcajete and shaped into "bricks" and dried in the sun. Mexican soldiers would cook the "bricks" in boiling water to make a beef stew or chile con carne. No Beans.

    i do like beans, however, so i am guily of adding them to my chile con carne from time to time.

    https://en.wikipedia.org/wiki/Chili_con_carne

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


Grilla Proves That Good Things Come In Small Packages

The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


The Cool Kettle With The Hinged Hood We Always Wanted


It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.