I don't do anything special with spices but I did use a poblano pepper last time. Split, seeds removed. What I did do differently was to make the sauce first, get the flavor profile where I wanted it, puree everything down, then added the meat and beans and simmered it for a while. You might have to make slight adjustments to the spice levels afterwards
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If you’ve got 20 minutes to kill…I highly recommend ecowper ‘s post from last year. A little bit helpful, but a lot of comedy.
https://pitmaster.amazingribs.com/fo...-in-your-chiliComment
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Ok, I didn’t bring the other thread back to life (maybe I should), but that some laughing comments and posts! Thanks for the link to it Panhead John
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I much prefer venison in my chili with a chub of b’fast sausage. Nothing wrong with beef or plain ground pork, but those flavor/texture profiles is what I like.Comment
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My wife will sometimes add a little cinnamon. Whatever chili powder I use, I typically add extra cumin. I like how one small can of tomato paste affects the texture. We'll typically add a can of chopped chilies if we don't have fresh available.
And, if you want to get crazy, add a little gojuchang, but it will really change the character of the dish.Comment
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For heaven's sake, start with the Wholly Trinity of Chili, onion, celery, bell peppers. combination of three aromatic ingredients
Paired with PBR, the wholly trinity of beer. Any questions?Last edited by bbqLuv; January 6, 2022, 10:40 AM.Comment
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I always start with Meathead's Chili Con Carne recipe. Then I grill up pork steaks and a 5 pack of brats. I cut all that up into squares and add it to the chili. I Add the pork bones from the pork steak too. I generally use smoked brisket flat for the base meat, along with some smoked pork belly.
I double this recipe and then always add more cumin. Additionally, I add about 2 tablespoons of chicken stock powder, tablespoon or two of Slap Yo Momma. Then I always add some Carolina reaper dust and then a few cubes of Wagyu or regular beef tallow to the mix.
Then I smoke it on the BGE at 275 with some Oak smoke rolling. This goes for about 4 hours, I always stir the chili about every 1/2 hr. Then I cool the pot and heat it up again the next day, on the stove. I bring it to a boil, stir a few times then chill it. On the third day, it rises again! I heat it up, stir it and then serve it.
I always serve it with Fritos on the bottom, then chili, then cheese and Mexican creama.
Remember.......no self respecting pitmaster puts BEANS in their chili! C'mon people!
She THICC!!!
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I have not seen it recommend yet so I've seen in some recipes that a square of chocolate deepens the favors of chili. I'm sure those anti-bean guys will love that!Comment
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I grind my own meat, so I use tri-tip and freshly made pork chorizo.Comment
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I believe it was 58limited that posted a recipe that had won Terlingua twice. Ive used it with excellent results several times.Comment
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I made LA Pork Butt ‘s cabbage casserole tonight, and of course something like that begs for cornbread. He recently posted the recipe after a few requests. It’s a mixture of cabbage, hamburger meat, onions and bell peppers. I was a little short on hamburger meat, so I added some rice dressing to it. Yes ma’am, it was good! Mom loved it also and wants me to put it in rotation. Thanks Sunny!
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A sad discovery was unearthed while digging in the chill-box for chili supplies.
Two dead chorizo sausages were found, having sacrificed themselves at the bottom of the freezer. They weren't wearing proper winter gear; never stood a chance in that environment.
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Since I know y'all would want an update- grilled stew meat at 225 for two hours and smoke tube with Traegar pellets and hickory chip cast iron smoke box.. (its a gasser, so can't use too much smoke due to air flow/leakage)
- Chopped onion, green and yellow pepper under a dome with smoking gun for 5m
- Alligator pork sausage links, cut into coins
- Ground mild Italian sausage
- Various diced tomato cans
- 1/2 can of Chipotle peppers in Adobo
- Immersion blender to puree 1/2 the planned chili base (including the Chipotle peppers... ) added the rest of tomato afterwards to provide texture
- One can of chili hot beans
- One small can of corn, cause we like corn in the pot
- One small can sliced mushrooms, same reason
- A bit of Tabasco Chipotle
- Assorted dried spices from cabinet to taste
Last edited by WillTravelForFood; January 9, 2022, 02:29 PM.Comment
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These are my two go-to chili recipes. I made the first one at the start of the pandemic and the second is my favorite for when I need to use up everything in the fridge or freezer.
Delicious meaty chili: https://iwillmakecrafts.wordpress.co...s-prize-chili/
Delicious roasted vegetable chili: https://iwillmakecrafts.wordpress.co...getable-chili/Comment
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Here is another chili suggestion. If you have a Trader Joe's by you.......ya gotta get these chips! They are amazing. Basically crack in corn chip form and great on chili! You're Welcome!
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I made chilli last week, I started with Meatheads recipe, I used moose burger that I smoked then grilled, dried pinto beans, one poblano pepper, coca powder instead of milk chocolate and I added a can of chipotle peppers in adobo sauce that I mixed up with beef stock in the blender. The chilli had a good depth of flavour and a nice spicy kick to it. My wife said it was too spicy but my neighbour John liked it.Comment
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