Mine is all beans and no meat.
-
-
Perfect timing! I'm starting a batch this afternoonComment
-
After 3 hours of simmering this looks about right.
Comment
-
I’m going to have to sit this out. We’ve been invaded by the kids and grandkids for a couple weeks. So, except when they go off to Orlando to visit the M-O-U-S-E or do something else, I’m busy. Today, they’re out, but I’m already tied up making pastrami (watch for pics later on SUWYC).Comment
-
We all know chili without beans is just meat soup 😉Comment
-
So here's my humble submission. I did try this without beans, but I made it with the thought of adding beans separately. Had I not used beans, this would have needed about a lb of ground beef, which I would have also smoked.
6lbs chuck, dry brined in home made smoked salt, and smoked until IT 140. About 2 hours. Then browned and cubed.
1 white, 2 yellow onions and a whole head of garlic. 1 hour at 225, 1+ hour at maybe 125 in my warming box.
1/2 cup chili powder
1 tbsp mexican oregano
1 tsp cumin
1 tbsp cayenne
All spices added to pot with onions after they were heated in the meat drippings.
Deglaze with beer of choice, add meat and water (or stock) and chocolate
Boiled for 15 min, then simmered 2.5 hours
1/2 cup corn meal slurry (store didn't have masa Haring or corn flower) and simmer 30+ min
I also shredded about a lb of aged cheddar I smoked beforehand for this
Last edited by ItsAllGoneToTheDogs; November 11, 2022, 04:59 PM.Comment
-
ItsAllGoneToTheDogs What size was the can/bottle of beer you used and how much chocolate?
-
-
Last edited by ItsAllGoneToTheDogs; November 11, 2022, 05:50 PM.Comment
-
This reheated wonderfully and got a little spicier as leftovers sometimes do, a perfect bowl for Sunday football! -
ItsAllGoneToTheDogs I ended up doing double meat for mine. I smoked the chuck cubes, but wanted the true browning as well, so I seared and used some chopped beef. It wasn't a ton, and the cooked, browned beef faded into the background quite a bit, making the chili more "hearty." I think it worked out well, as I'm not entirely sold on searing the partially cooked (smoked) meat anyway. Might be a good option for next time if you want to revisit this style.
-
-
You couldn’t find a pic of some stone cold hotty stirring a pot of chili? Where does your time go?Comment
-
Ok I’ll do this in a few installments between shifts over the weekend so bear with me.
Heres my original recipe which has been transcribed from the ancient (well 15 year old) text found on the back of our electric bill sitting on the kitchen table after a very long weekend alone (1st one by myself in a decade) of drinking and cooking while my family was gone visiting somewhere that escapes me….
I have made this dish probably a dozen or so times since and am always amazed at what a man can accomplish with a grill, a freezer and a pantry full of food and a bottle of Jim Beam!
I know that this seems like a metric F ton of ingredients but I did mention the drinking I was doing when I created this, have some faith!!!
Smoked Brisket Chili
2 pounds sauced, smoked brisket
2 cans stewed tomatoes-undrained
2 cans stewed tomatoes with jalapenos- undrained
2 small cans chopped green chilis-undrained
2 cans kidney beans (chili beans) with liquid
2 cans black beans
2 15 oz cans beef broth--low or no sodium
2 Cup's Jim Beam Bourbon
3 Tbsp chili powder
1 Tbsp cumin
1 Tbsp paprika
1 tbsp Lawrey's seasoned salt
1 Tbsp black pepper
¼ cup dark brown sugar
4tsp A1 sauce
¼ Cup olive oil
¼ Cup prepared mustard
3 Tbsp corn starch, diluted in cold water ( will need if not simmered long enough)
2 Tbsp concentrated beef base (recommend Better than Bouillon)
2 Tbsp minced garlic (or 6 fresh cloves, minced)
1 large white onion, chopped
6 stalks celery, trimmed and chopped.
Saute garlic and onion in olive oil over medium-high heat until onion is translucent. Add celery, saute for 2-3 mins.
Turn stove up to high, add chili powder, cumin paprika, salt, black pepper, mustard, mixing well.
Deglaze pan with Jim Beam.
Add all canned goods without draining. Stir well.
Add beef broth, and beef base, brown sugar, A1 bring to boil.
Add brisket.
Lower heat, simmer for 2 hours.
Adjust salt, other spices to personal taste.
Return to boil, slowly add cornstarch solution if needed stirring constantly until thickened.
Serve and enjoy!
Comment
-
Hmm. Y’all are tempting me to thaw out Julia’s road kill axis deer.Comment
-
Sunday it is. Heading to the dry cleaners….Comment
-
Panhead John can I be your campaign manager? I'm thinking your slogan could be "It rubs the lotion on its skin..."
-
Conagra tries to walk the Texas chili tightrope.
Since they are both an ‘Authentic Texas Recipe’, the world can sleep better knowing that both are acceptable.Comment
-
Getting the first round of ingredients ready for the air fryer:
Comment
-
Ain't nobody believe YOU have an airfryer. Pretty sure your fridge still runs on ammonia. -
texastweeter I actually have a (nonfunctional) ammonia fridge out in the garage; and I have two Servel gas fridges from the 1940s.
-
-
All you heathens who insist on adulterating chili with beans just need to come out of the closet and declare yourselves as full on vegans................no more fakin' it! You're all probably using that Beyond Meat stuff claiming it's real beef too...........sheesh....
Comment
-
Bogy pretty sure the chili in the upper room did NOT have beans in it.
-
-
Texas Jailhouse Chili
Best pot of chili I’ve cooked in a long time.
Beef, Chili, Soups & Stews
Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Difficulty: Easy | Servings: Many servings
Ingredients:
3 lbs. lean stewing beef - diced into 3/8 to 1/2-inch pieces (or coarse chili grind beef if you insist!)
2 oz. beef suet - (or substitute 2 Tablespoons vegetable oil or freshly rendered lard)
4-5 Guajillo chile pods - toasted on a grill for 30-60 seconds, then soaked in a quart of hot water for 30 minutes, then cooled, stemmed, seeded and pureed in a food processor (reserve soaking water—[I subbed beef stock to tone down the bitterness.])
3-4 Tbsp. pure Ancho chili powder
1 tsp. dried Mexican oregano
1 Tbsp. sugar
1 Tbsp. kosher salt
3 Tbsp. smoked paprika
2-3 tsp. cayenne pepper (to taste)
5 minced garlic cloves
3-6 Ancho or Guajillo chile pods - extra
3-4 Tbsp. Masa Harina
Directions:
Cook suet (beef kidney fat if you can find it) until most of the fat is rendered. Remove suet. Or, if the idea of using suet makes you shudder, use vegetable oil. [I used lard.] Sear meat in fat in 2 or 3 batches.
Place seared meat in large pot with pepper puree and as much of the pepper liquid as you think you'll need to keep the meat from burning. A quart of the pepper liquid should be about right. Bring to a boil, turn down the heat and simmer for 30 minutes. Add the rest of ingredients except the Masa and extra Anchos. Simmer 35-45 minutes more, covered. Stir only occasionally to avoid breaking up the meat. Skim off grease. Taste and adjust seasonings. If not hot enough to suit you, add extra Ancho or Guajillo pods which have been toasted, stemmed and seeded, but not chopped. Add Masa Harina (mixed in 1/2 -1 cup cold water or Shiner bock to form a paste) to thicken liquid. Simmer for another 30 minutes until the meat is tender.
If you can stand to wait, make the chili over a 2-day period. Cook as directed above, but after the chili has simmered with all the seasonings, take it off the stove and let the chili cool off before refrigerating overnight. The next day, skim off the grease, add the Masa Harina (mix it with a 1/2-1 cup cold water or Shiner bock to form a paste--don't add it directly to the chili) and simmer for an additional 20-30 minutes to thicken. Makes a respectable size pot: enough for 5-6 hungry eaters. Freezes beautifully. Stains clothes and napkins like crazy!
Notes:
Adapted from original recipe by Dr George Beto, former Director of Texas Prisons. Original proportions as follows:
25 lbs. coarsely gound beef
1/2 lb. comino
1/4 lb. chili powder
1/8 lb. paprika
2 handfuls of crushed dried red chili peppers
1/2 lb. finely chopped garlic
Put this all in a big pot with water to cover, closed tight. Cook 15 minutes on high before stirring. Then stir and simmer 30-40 minutes.
"Prison cooks never add water, although they 'correct the seasoning to desired strength' in the final 30 minutes of simmering and put in 2 handfuls of monosodium glutamate 'for the desired taste balance.'"
According to Frank X. Tolbert, A Bowl of Red, in the 1890s, inmates used to rate jails on the quality of their chili, and former inmates often wrote the Texas prison system asking for the recipe. Tolbert tells of rivalries between sheriffs and jailers over the chili served in their jails. All of this is of course redolent of a bygone era.
This recipe is fairly close to the OG Texas chili. Little here but meat, chilies, and spices. No onions. No beans. No tomatoes. Like sour cream, chopped raw onion, shredded cheddar cheese, sliced jalapenos, and pinto beans, those are fixins' served to the side and added to the chili tableside by those who want to gild the lily.
Comment
Comment