I just popped in here to bicker and say I like my chili with beans.
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Ok, here is my real chili. This is Margaret Nadeau's Sahara Chili recipe which won the International Chili Championship in Terlingua, Tx in 2005 & 2009. This contest only allows ground meat, powdered seasonings and veggies, and tomato sauce - no chunks. This recipe is really good. We have a cold front blowing through this evening and this will really hit the spot.
Recipe:
Sahara Chili
STEP 1:
2 lbs. Course ground beef (chili grind)
1 TBS Cooking oil
1 TBS Granulated onion
Add ingredients together and lightly brown meat
STEP 2:
Add:
1 can (8oz) Tomato Sauce (I used 15 oz. and cooked it down uncovered)
1 15 oz. can Beef Broth (I used beer and Better than Bouillon beef base)
Cook for 30 minutes
STEP 3:
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic powder
1/2 tsp Salt
1/2 TBS Cumin
1/2 tsp Cayenne
1/2 tsp Black Pepper
1 tsp Chicken Granules or 1 cube
Cook for 1 hour
Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika (I used smoked paprika)
1/2 TBS Cumin
(I added 1 tsp of red Hatch chili powder)
[Add water if needed – I didn’t – Perhaps using 8 oz of beef broth instead and using water at the end here will cut down on the saltiness.] *This was the last line of the recipe (I cut and pasted it) and the grammar and spelling was horrible - I just corrected it 11/16/22.
Leave covered and simmer for 30 minutes.
Step 1 - Beef and venison ground with the lean trimmings from the primals that I dry aged earlier this year. For fun I used Asian chili oil to brown the beef.
Step 2
Step 3
Step 4
Time to eat! I'm from North Texas and we usually serve this with crumbled up Saltines and cheddar. I'm out of Saltines so the cheddar is flying solo tonight.
Last edited by 58limited; November 16, 2022, 06:50 PM.Comment
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I’ll be making mine on Sunday. Picked up a couple chuck roasts today to smoke for it. Definitely gonna be some beans in there. Just wouldn’t be right without them, I mean it’s not like I’m making this to put on top of hot dogs or something.Comment
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I just trimmed and started two briskets (about 30 lbs) brining. They will go in the smoker tomorrow evening for a pot luck Sunday. Assuming there will be at least a couple of lbs left I'll add some beans Sunday night for my entry.Comment
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I’ve got a 4.5 lb chuck roast sitting in the fridge right now …. Maybe I’ll even make chili with it.Comment
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Not sure if I’ll make the weekend deadline but several of these sound really awesome!Comment
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“ Beginning today and lasting through the weekend” …..from the O.P. We were actually planning for everyone who can, to do their cooks this weekend, 11th - 13th. But we durn sure ain’t gonna deny anyone who can’t make it, of course. The post will still be around for you and whoever else wants to post later. We’re appreciative of all the cooks. Thanks PorkiesLast edited by Panhead John; November 12, 2022, 03:13 PM. -
That is what happens when you don't read all the instructions! I forgot what the original said, so I went back and only read up to "..November is a...". I was one sentence short in my review. My bad everyone!
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I’m assuming today (Saturday) will be the big day for this chili cook-off so I’m expecting to see lots of additional entries when I get back this afternoon. Y’all have fun…and don’t forget the damn beans! 😎Comment
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I went to the store yesterday to pick up fixin's for a couple different types. I think I'm going to do multiples, just so's I can say I participated.
Gotta throw some meats on the smoker this morning... we'll see how things turn out.Comment
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This thread is bad for my blood pressure. Somebody please pass the Lisinopril.Comment
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realdocBBQ nah this is the one ace inhibitor thad doesn't do that to me much.
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Going to step outta the box. Smoking some butt for mine. Plus it will have both beans and tomatoes in it!
Okay no tomatoes. Finnishing up on he stove I ill post tomorrowComment
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I will say this contest has kept me busy stealing everyone’s recipes so I already consider myself a winner even if I don’t cook anything.Comment
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Fine then! ….I’ll change the name.
“Panhead’s Clams and Spam Chili Cafe”. -
This is exactly why Panhead John ‘s chowder recipe is at the top of search results. I have to admit “Texas Clams and Spam Chili” will definitely be picked up sooner by Google’s algorithm than using snails in the name. A search with snails in the name would probably result in a list of Home Depots in Texas selling nails. He appears to be either a genius or an idiot savant when it comes to marketing.
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Ok, here we go. My latest experimentation. Smoked 80 - 20
Beans done in the insta-pot
Sauce blended after simmering
Meat and beans added
Recipe
2 lbs. 80-20 smoked for 2 hrs. sprinkled with celery salt
16 oz. dried pinto beans
8-10 oz. black beans for contrast
½ large white onion diced
3 cloves of garlic minced
2 charred poblano peppers – seeded
1 charred banana pepper – charred
1 28 oz can of diced tomatoes – save juice
1 tsp. salt
1 tsp; thyme
1 tsp. white pepper corns
1 tsp. cumin – heavy
1 tsp. chili powder
2 tsp. ancho chili powder
1 tsp. garlic powder
1 tsp. onion powder
8 oz. tomato paste
2 tbl. spoons tomato paste
1 tbl. spoon smoked paprika
2 cups beef broth
8 oz. Sam Adams Oktoberfest
Dice onion and cook in oil until translucent. Add garlic and cook until fragrant. Deglaze with approx.8 oz. of beer and add chopped peppers and tomatoes but save the juice. Grind any spices as necessary and add them all to the sauce. Let the sauce simmer for about 20 minutes then blend with a stick blender until smooth. Add meat and beans and simmer until desired thickness is reached. I used the water from the beans to thin it out occasionally
No pics of the finished dish because we're eating it tonight
-Last edited by Starsky; November 12, 2022, 11:25 AM. Reason: Don't know why the 4th photo showed up. It wasn't selected originally. Oh wellComment
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Already crushed the smoked Texas chili a mere week ago (posted in the SUWYC thread) but felt obligated to throw my hat in the ring for this one as I happen to have had a chuck roast chilling out in the fridge. Since the smoked Texas chili was so recent, decided to go in a completely new, never done before by me direction... Korean chili!
Stuck with the pretty classic Texas chili ingredients but added in some gochujang and gochugaru instead of dried chiles. Really good and a deep flavor from the gochujang. Will definitely keep on riffing on this.
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After reading through all these recipes a few observations. Chili in my house don’t got no beans in it. Y’all have some fancy recipes. Y’all got actual measurements. I eyeball it and taste at the end. I have a batch in the crockpot “curing” right now. My basic recipe is:
2 lbs chili grind 80/20
1 can of fire roasted tomatoes
1 can of tomato sauce
1 sweet onion
1 bell pepper
3 or 4 roasted hatch chiles
Chili powder
Cumin
Garlic
Cayenne
Salt
Masa
This go round I tossed the meat, onion, and bell
pepper on the akorn for a while, then combined it with the hatch peppers and seasonings. I don’t measure seasoning, I eyeball it and season to taste. After I get it combined and warmed, I toss it in the crock pot and let finish for a few hours. About the last 15 minutes or so, I will add the masa/water mix to get the consistency we like. I’m a couple hours out from that point. But here’s where we stand as of now.
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