Troutman I finally had the opportunity to make this and you hit it out of the park.
Made this last night and then gently reheated today in crock pot. Garnished with a smidge of sour cream, diced onion, cheddar cheese, and fresh jalapeño poppers. Was fantastic. Many thanks for sharing this delicious recipe. Has made it on "The to be cooked again" list in near future.
Yesterday I entered into my first chili contest using "Troutman’s Texas Red" recipe. I followed the recipe pretty close and took home the winner! It was a small contest but I do think the recipe is a winner. Troutman, thanks for sharing the recipe!
I made this last night, and all I can say is Thanks. My new favorite chili. I thought this was going to be face melting hot with the whole can of chipotles and cayenne, but figured I would try it anyway. We are not afraid of some heat. Came out with perfect heat, and such a great taste. I will be doing this again, soon. Made it with a side of corn pudding, and looking forward to heating up some leftovers.
I made this last night, and all I can say is Thanks. My new favorite chili. I thought this was going to be face melting hot with the whole can of chipotles and cayenne, but figured I would try it anyway. We are not afraid of some heat. Came out with perfect heat, and such a great taste. I will be doing this again, soon. Made it with a side of corn pudding, and looking forward to heating up some leftovers.
I agree great stuff! I made a six batch over the weekend. I spent about 3-4 hours cooking it. It was fully cooked so I put in the fridge overnight awaiting a kiss of smoke the next day. Unfortunately, something shifted in the refrigerator and when I went to retrieve it the door was open and the product 60 degrees. Hopefully the deer got a full belly! Lesson learned, I ordered fridge and freezer monitors with wifi and notification.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
That's just terrible. After all that work! I hope you are ready to give another batch a try. I feel your pain, and it's not a good feeling.
I had to toss a triple batch of beef stroganoff one year because daughter's extra fridge was not working well and no one knew it until it was too late for the stroganoff to survive.
You probably already know this, but even if the fridge door had not popped open, it would have been a good idea to make sure that the chili was not super hot when you put it in the fridge. Big batches of food like that can heat up the fridge pretty quickly. As I said, you probably already know this, but a lot of people are not aware of how quickly a large batch of hot food can heat up a refrigerator and its other contents.
I usually divide big batches like that among several Pyrex 3-quart rectangular glass storage containers and let them sit for a bit to cool. Then I put them in the fridge, covered, with large freezer gel packs above and below each container to keep the food from heating up the fridge.
This overnight storage method takes up a lot of room, but the food cools really quickly and the rest of the food in the fridge stays at a safe temperature level. The next day, the gel packs go back in the freezer, and we get to enjoy the food, knowing that it was safely chilled.
I also try to split the hot food containers between the two refrigerators we have so one doesn't have to take on all the heat load.
Just FWIW.
Kathryn
Last edited by fzxdoc; October 26, 2021, 07:58 AM.
This dish has definitely crawled up my to-do list. I've started to use those Muir Glen fire-roasted tomatoes in things and I have fallen in love with them. They are great so I can't wait to try them in this chili.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Troutman its been a while since I made this, but yesterday I slapped together a crock pot full of this recipe, with the heat level dialed down, at my wife's request. I will admit to corrupting it with Rancho Gordo pintos, but the main question I had was this.
After it was cooking for 6-7 hours in a crock pot (I browned everything in my Lodge skillet), I gave it a taste, and felt something was lacking. I had the daughter who was there taste, and we both agreed it needed salt. I added a tablespoon, which seemed like a reasonable amount for 6 quarts of chili, and it was just right.
I just doubled checked the recipe in Paprika this morning to make sure I didn't miss anything, and sure enough there is no salt in the recipe. I did sprinkle salt and pepper on the stew meat and ground meat while browning, but apparently not enough. The only thing I can think of is that the Tony C's, which I left out of the browning of the meat, because the wife wanted the spice level dialed down, must have a lot of salt in it? In the past I used that or Slap Yo Mama (even spicier than Tony C's), and the wife thought things were too spicy.
Does that sound right - should I have added salt if leaving out that tablespoon of Tony C's in the recipe? Or is this intentionally low sodium?
The Tony C's has a lot of salt in it, so if leaving that out then you need to add salt. I probably use at least two tablespoons in mine. You can add salt at any point during the cooking process with the seasonings to adjust to your taste. Same with black pepper. I actually just made it over the weekend as well. I added some additional poblano peppers for more earthiness. I may add a note to adjust seasonings to taste, that's always an option.
Thanks Troutman and Murdy. Needing a tablespoon of salt in the pot at the end makes sense now, knowing how much salt is in the Tony C's. I also added a little garlic powder and ground white pepper (it was handy) to taste at the end as well. Folks (son in law and myself) could add jalapeños and hot sauce to the bowl easier than the girls could handle something overly spicy.
Troutman I have the PK rolling and batch of your delicious Troutman’s Texas Red cooking. Gonna be lots of love here in Western Kansas for this after my buddies and I get done pounding the ground for opening of Pheasant Season! Thanks again for this delicious recipe.
bbqLuv just following the recipe and there are no beans in the recipe. That said, this is a delicious recipe and worth following to the letter! 😃😃. I’m not opposed to beans, just not in this one! 😉😃
Comment