Spices used cumin, garlic power,chili powder, onion powder, crushed red pepper, salt ,beef broth.
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There's some excellent looking chili already submitted in this thread. Very intense competition. But, I got some excellent results as well and would like to enter the competition as well.
Fairly standard "Texas style" chili. No beans, no tomatoes.
Started with a full chuck roll and cut up some cubes to smoke. Vacuum sealed the chuckeye, Denver, and Sierra steaks for later.
Smoked over oak for ~2 1/2 hours while I prepared the rest of the ingredients, etc.
Toasted the dried chilis before making the puree. Since I was smoking the beef chunks, I wanted to still find a way to get that browning in the base flavor for the chili. Used some fat trim from the chuck roll to start the base layer, then browned the rest of the hand-chopped beef trim from the chuck roll. Cooked the onions, then garlic, then added the dry spices(cumin, oregano, aleppo pepper, urfa biber pepper) to bloom for a minute or two. Added the chopped meat back in and added smoked meat chunks, chili puree, chicken stock, some Jim Beam (300mL), seasoned and then let sit in a 300F oven for a couple hours. Added some apple cider vinegar for balance and masa harina for consistency. Did not need to adjust salt at this point.
Tasted it last night (Saturday) but the plan was to 1) Eat it after the flavors had a chance to meld a bit overnight and 2) give out a couple samples in hopes of reviews to bolster my standing in the contest.
Did not adjust anything before eating it for dinner tonight. Just re-heated, garnished with onions, cheese, and watermelon radish. We ate it with some fresh tortillas purchased warm this morning.
I will append the review in the comments or edit them here as I receive them.
Edit: this chili has gotten rave reviews:
On Saturday my friend teased me with pictures for over 9 hours of his preparation of his Chili Con Carne.
The pictures showed fresh beef, the beef being smoked to perfection, fresh chili peppers and a sauce of a deep dark red complexion. So when he dropped me off some to try today I was so excited to try it.
His Chili had such a glorious smokey flavor with just the perfect amount of heat to make you feel it but not to make your mouth uncomfortable. The meat was well shredded but still had bigger chunks lurking about that if you broke them open with your fork you could still see the perfect smoke ring inside the meat chunk from the smoking process. The meat was so tender it melted in your mouth. To top it all off he served me the chili with soft tortilla shells, white mild cheddar cheese, fresh onion, green onion and watermelon radish slices. I was not only truly blown away by the flavor of his chili but the presentation of it on my plate. This was no ordinary Chili experience and I am sure when I have my next bowl of chili down the line it will fall well short in comparison.
- Selecta JerryI just got done having your chili. I must say that you have totally outdone yourself!!! The chili was a little smoky I think with the exact right amount of heat. The meat was so flavorful and tender…nice compliment instead of the “usual” ground beef that most people use. The chili was excellent and no condiments needed only to enhance this wonderful and very distinctive delicious chili!!!
-Mary H. from workAttached FilesLast edited by gboss; November 20, 2022, 06:38 PM.Comment
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I’ve made chili once or twice a year for most of my life and I’d never done it this way before……smoked my Chuck roast first on the Bronco tonight. I’d always just cubed and browned it first, and then put it straight into the chili. Maybe the stars all aligned or something, but this chili today turned out as one my best ever! I never make it exactly the same way each time, there’s usually a small variation here or there.
I also rarely measure any ingredients for most of my cooks, just put it in by eyeballing what I think is the right amount. Here’s what I did tonight in a nutshell.
INGREDIENTS WERE:
CHUCKIE ON THE BRONCO
SAUTÉED ONIONS AND JALAPEÑOS, THEN ADDED SMOKED CHUCK CUBES
FINISHED!
Last edited by Panhead John; November 13, 2022, 08:32 PM.Comment
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This is the Chili that the pastor makes when he's already preached twice, after tending the briskets overnight for the church potluck. With a funeral tomorrow for the sweetest 97 year old lady you could ever hope to meet. Here goes.
Started with some of the leftover brisket. Then added a lb of ground pork and a lb of bacon.
Added some finely chopped sweet onion, red, green and yellow bell peppers.
Added fire roasted diced tomatoes and black beans.
Took a break from my culinary endeavors to lick out the bowl from my wife's project.
Others have posted pictures of your ingredients carefully chopped, diced and categorized. Here's mine.
Let it simmer for awhile.
Then I added all the carefully measured spices and chili powders. My secret ingredient when in a hurry.
It's been simmering a while, the mesa has been added, and it simmered some more.
Time for a taste in the fine china.
I didn't want to win another contest so soon, so I admit this is probably only worthy of second place.
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CaptainMike yeah, when they switched to the boxes it took me a while to find it, I was looking for the little bags.
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Smoked some chuck roast to around 150 IT and cubed it after a brief rest. Toasted some guajillo and puya chiles along with some oregano, cumin seed, and bay leaf. Steeped in some beef stock and then puréed. Rancho Gordo Rio Zape beans. Flame roasted some onion and jalapeños. Threw in some vac sealed roasted hatch chile. Added a scotch bonnet pepper. Topped with cheddar and pepper jack. Served with cornbread.
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Texas Larry, you're right, that was around 340 posts back, so I forgot. My bad! -
Yeah, realdocBBQ, they’ve been rolling. This has been fun.
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You all are killing it. Each post looks better than the last!Comment
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Wait does it actually end today? Wth I thought it was all month. I just got home, can I bribe the judge to extend it one day? Texas deer chili is on deck for tomorrow. I'll list the first ingredients now if that counts as entering in time.
33 grains IMR 3031
Winchester .30-30 brass full length resized
federal large rifle primer
150 grain speer hot core flatnose .308 cal
1963 Marlin 336 carbineLast edited by texastweeter; November 13, 2022, 09:31 PM.Comment
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Lol we have gotten a couple already. Me, my wife, my eldest boy and my eldest girl all hunt. I also bowhunt which extends my season. We can take 2 doe apiece until the 20th, and 2 bucks each. We focus on the doe early in the season unless an absolute bruiser shows himself. Matter of fact we walked a shooter 8 point Friday and a small 6 point. Andrrr
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Here is my One Pot Dump Chili.
It is just 9 ingredients
1.75 lbs of 80/20 ground CAB
1 can light red kidney beans
1 can dark red kidney beans
1 can cannellini beans
2 tablespoons dehydrated onions
1 can Labatt Blue
1 cup Chili-o
1 can diced tomatoes
3 ribs celery
First brown the ground beef and drain off a majority of the grease.
Next drain then “Dump” in the three cans of beans and the dehydrated onions
Then “Dump” in the can of Labatt Blue
Add enough water to cover the beans and then “Dump” in the Chili-o
Stir and simmer for 2 to 3 hours until reduced a bit
Then dice up your celery and “Dump” it in your pot with the can of tomatoes.
Stir and remove from the heat and let sit for about 90 minutes
It is now covered and is the refrigerator until tomorrow night where it will simmer for a couple of hours and then be served with shredded cheddar cheese and a dollop of sour cream.Comment
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I may be thrown out of the pit but here goes. This is a ground turkey chili with lots of dark kidney beans. The heat comes from a blend of rehydrated peppers. My wife is not a beef eater so we have a lot of ground turkey substitutions. Surprisingly it is very good.
After several hours in the Dutch oven over coals it's ready.
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There seems to be several people who weren’t sure about the dates for the Chili Cook-off. It was intended, and announced, to be this weekend, from Friday through today…Sunday. But the thing about these group cooks are, while most people are able to do their cooks for the announced weekend, some aren’t able to work it into their schedule. No problem though. Just like my women, I play fast and loose with the rules. Feel free to post your chili cooks when you can! But let’s try and wrap this up by Thanksgiving if possible.
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I mean hell, I went out and kilt MY ingredient...I mean that should buy me some slack. -
Hell, y’all can post your chili cooks in January if ya want, my name’s Buck and I don’t give a ….darn. 😂Last edited by Panhead John; November 14, 2022, 05:49 AM.
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And here you go ….. Eric’s version of Texas Chili. I freely admit I stole the idea of smoking the onion from Meathead. I also freely admit that I use red wine in it, because Chili is clearly the Texas riff on Boeuf Bourguignon.
I will also say that quality of the chili powder, bay leaves, and cumin is really important. I buy mine from Spice Jungle, which is about 10,000% better than what you get in the grocery store.
Finally, this time I used both beer and wine in it and Stacy says it is richer that way. So, clearly I won’t be changing that!
You can add stuff if you want, but I wouldn’t. You can top it with stuff if you want, but I don’t. I think this is perfect as is!
What I put in it
smoked chuck roast, cut into 1” chunks
smoked onion (cut in quarters, throw on the smoker for 30 minutes, then chop up)
4 slices of thick cut bacon (or your own bacon, if you make your own)
4 cloves garlic, crushed
4 bay leaves
3 tbsp ancho chili powder
1 tbsp cumin
Rub on the meat - equal parts ground black pepper, garlic powder, chili powder …. Plus dry brine for 24 hours
2 cans diced tomatoes
3 cups beef stock (I use my own, not store bought)
1 cup red wine
12 oz Stout beer (Irish Death this time)
15 crumbled up Mission tortilla chips
2 oz Ghirardelli dark chocolate
How to cook it
Dry brine the chuck roast for 24 hours
Put the rub on and then smoke at 275 (or so) until IT is about 155. I use red oak
Smoke the onion, cut in quarters, for 30 minutes, then pull off the smoker
Cook bacon in your Dutch oven or heavy stock pot until fat has rendered nicely. Reserve
Cook chopped onion in bacon fat until translucent, reserve.
Dice up bacon
Cut chuck roast into 1” chunks, removing obvious chunks of fat as you do
Brown beef in the bacon fat. Add olive oil as needed. Work in batches so that you brown, not steam. Reserve beef
Cook garlic and bay leaves until aromatic, 1 minute or so
Add chili powder and cumin, cook about 1 minute
Deglaze pot with red wine
Add tomatoes, beef stock, beer, onions, bacon, tortilla chips, chocolate to the pot and stir together well
Add beef into the pot, stir all together, ensure beef is just barely covered by liquid, add some water if needed
Bring to a boil, the lower to a simmer and cover with lid cracked open. Adjust temp/lid to maintain a simmer
Cook like this for 3+ hours, stirring about every 20 minutes
Adjust salt as needed after 2 hours
When meat is tender and easy to bite through and the chili is thick, it’s time to serve.
Serve with crusty bread, green salad, toppings if you insist (but you don’t need them), and a red wine or good lager. The point of this is the chili, not hiding it with toppings and stuff.
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As you can see, I opted to go traditional rather than making the infamous, and world famous, Texas clam chili chowder that Panhead John and I have collaborated on.Comment
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I fell asleep before I posted the finished pic. It is pretty spicy with the Hatch chilis and the chipotles but very good. I also omitted the breakfast sausage from Malcolm's recipe. And I used dried black and red beans because I have so many rancho gordo beans...
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Clawbear57 today it was too hot for me almost. Next time I'll leave out the Hatch chilis
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