To continue the fun, here's a link to some championship chili recipes from the Chili Appreciation Society International's annual chili contest in Terlingua, TX.
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Last edited by Willy; December 6, 2020, 06:19 PM. -
I got a little lazy and didn’t fire up the smoker so it’s all going on the stove top. Here’s the beginning of the 4-5 hour simmer. I got inspired by Tony C’s seasoning to go ahead and begin with the Cajun holy trinity before adding in the meat. Also made some chicken carcas stock in the pressure cooker yesterday just for this meal! Will update as we go! Thanks again for the recipe Troutman
Last edited by JakeT; December 6, 2020, 04:11 PM.Comment
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Well, I want to report in that I made a double batch of this yesterday, to feed my clan (distanced) after a socially distanced college graduation of my youngest daughter. I made one batch milder (half the cayenne, 1/3 of a deseeded jalapeno, and mild sausage instead of hot). Even the mild was a bit hot for some - I think that the entire can of chipoltes in adobo sauce was the source of most of the heat. If I made it again I might cut that to half the can if I wanted to make it milder. The full heat of the recipe was great by me, with extra jalapenos and hot sauce added! In that pot I diced a whole seeded jalapeno into the pot.
I fired up my offset about 10:30, to smoke this from 11 to 12, then got informed I needed to be ready to go around 12. So.... this ended up going straight to the crockpot and never got the smoke treatment. I need to remember to go cover the smoker back up before it rains tonight...
Definitely recommended if you like a hearty, meaty chili. And if you like heat, go the full amount. I had it again for lunch today, and it seemed to have mellowed overnight in the fridge.
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Chili is still good after dinner, lunch and then dinner again, haha. My son and his wife came by to pickup car keys they left here yesterday, and I asked if they were hungry and if they had dinner yet. They hadn’t. They ate the spicier chili, and my son went home with a printout of the recipe, after asking who Troutman was...
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Well done all!
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Great thread!Comment
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Here's a more stripped down version that I like. It came from the Marlboro cook book, "Towns, Trails, and Special Times," in which it's called "No-Name Chili."
Marlboro Texas Red (bigoven.com)Comment
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This looks fantastic! I just added the recipe to my Paprika app!Comment
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Here is my shot at it. A couple of mistakes - I didn't have any TCs, so I used some cajun stuff I had. 2 tbl instead of 1 (reading required). I had a tri tip I got on sale a few months ago so it went in. Chorizo instead of italian sausage cause I was too lazy to run to the store. This turned out so dang hot that I couldn't eat it the first night. And I love spicy food. I let it sit a couple days and tried it today for lunch. Pretty good, but I think the chorizo was a mistake. I don't like the texture of it, it was some off brand stuff I picked up on sale somewhere. I'll definitely try it again and stay true to the original. Notice in addition to the classic plate, I used my fine dining bowl.
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The family has ALREADY requested this again! We are getting together tomorrow night to make cookies (early, I know, but next week's calendar is packed). It was suggested by both the wife, and one daughter and son in law, to make this again, for dinner on cookie decorating night.
So, a trip to store last night at 10pm (no crowds!), and I am ready to roll out another batch of Troutman's Texas Red!Comment
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Regarding beans in the chili... Where I come from you make chili without beans and if you have a hankerin' for beans, you make Cowboy Beans.
I didn't leave a recipe. This recipe is similar to what I used to make, but I also added in pork sausage. I need to try Cowboy Beans again but with some meat that has been smoked. Anyone have a grinder to lend? haha!
https://www.allrecipes.com/recipe/279569/homestead-cowboy-beans/
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That looks like a good bowl of red.
I spent years chasing down the perfect bowl of chili. Years making my own chili powder.
Then I find Terlingua chili powder at the HEB.... For $2......
Its 96% as tasty with zero percent of the work.
Highly recommend it.
Also - per the advice of a well seasoned chili cook - I add 1 square of unsweet bakers chocolate per pot.
​​​​​​It sounds crazy.... But trust me..... It's a good additionComment
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It wasn’t too long ago I thought Amazon had the best prices over just about everyone else. Nowadays, you’re right, ya gotta really check their prices. I think a lot of businesses have tried to match or get close to Amazon pricing. And some of the sellers I see on Amazon are all over the place like you said.
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No pics, but I made a loaded baked potato with it tonight. Potato, butter, chili, Rancho Gordo midnight beans, cheese, a little onion and some sour cream. Tamed the heat, was pretty good. I know, no pics, but my belly is full.Comment
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I've been reading these comments for 30 minutes or so. And all I can think is .... "I need to smoke some beef for leftovers." 😄Comment
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Holiday Greetings, AmazingRibbers!
Ok, I have about 2 lbs. of leftover brisket (TX style - salt/pepper only) that I'd like to find a killer chili recipe for. There are tons out there but I wanted to run this by you guys as well for your input. (Disclaimer: there are 2 lbs. left because it was a whole packer, the point was used to make burnt end candy, and we ended up with only about 6-7 real eaters. Since the original cook, my wife and I have been devouring sliders with Meathead's Texas Juice/Mop (with a few dashes of Tobasco for me) on her unbelievable Parkerhouse rolls.)
But I digress...
I prefer beans in my chili (thinking Pinto and Black Beans for this one). Chili without beans is hotdog sauce! Just kidding. Chili is great both ways, they're just separate categories.
We could just modify our normal ground beef chili accordingly, but is there something special that should be included to enhance/spice up that wonderful beefy, smokey flavor?
And as gratitude in advance, I notice ya'll are also discussing Chili seasoning mixes to enhance your chilis, which we do as well.
Williams Chili Seasoning is fantastic. There are several varieties for different styles (plus taco seasonings, etc).
We can't find it in Atlanta, but my sister-in-law mails it to us from KC when requested. It is quite noticeable when it's not in there!
Anyway, sorry for the long post, it's been a while so I had to get my 2 cents in! Thanks!Comment
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This recipe of Troutman is posted at the beginning of this thread. It should be an excellent choice for you.Last edited by Panhead John; December 29, 2020, 04:37 PM.
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Wow, thanks for the quick reply, Panhead John. I saw that one of course and it looks great. But, my thought is I want to feature only the Brisket as the meat in this one.
But rest assured, Troutman's recipe is going on my list. The hot Italian sausage is very interesting. But a whole can of Chipotle peppers in Adobo sauce too? Woohoo!Comment
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