Chili cook-off pt 2: short bibs, marrow, tricky timing & various technical questions please

[jjdbike]

Hello Pitmasters,

I've been playing w/ my first smoked chuck and veggie chili cook adding various ingredients, including my home made beef, veggie and herb stock, more ancho, chipoltle and American chili powder blends, and chipotles in adobo. I love the chipotles in adobo, but they add a vinegar flavor that is not ideal. The added chili powders, coco, and beef broth was good. I added beans (black, pintos and kidney beans) and it made an improvement.

My next chili I want to use boneless smoked beef short ribs, and canoe cut marrow bones smoked. I want to use boneless because they will cook faster. I will smoke in pellet cooker (for convenience) until I get good color and bark starts to form, not to probe tender. It will finish cooking while simmering in the chili. I believe the marrow will add richness and beefy flavor that I'm missing using boneless vs bone in. I know an awful lot of recipes call for adding pork sausage but I want this to be purely beef. Really want the smoked beef and chili flavors to be prominent.

I will also make my own chili paste from dried ancho and guajillo chilis, toasted, rehydrated and pureed. I will use ancho and I have a question about making chili paste form dried chilis. Some say rehydrated them in water and dump the water because it's is bitter. Others say rehydrate them in beef stock and use the liquid. What do you folks find creates a better flavor profile?

Spice & seasonings, I use coca to deepen flavor, toasted ground cumino, Mexican oregano, and add chipotle powder to bring heat up to level.

Vegetables, I'll use roasted onion, red bell pepper, garlic, and canned mild green chilies. I'll add a can of fire roasted diced tomatoes and some tomato paste.

Beans, I'll use a combination of canned black, kidney and pintos.

The cook off is on a Saturday morning. Unfortunately I need to work all week so I will have to do my preparations in shifts, several night afterwork. See below:

• Weds night - Chop veggies, make chili paste, season ribs and marrow.
• Thur night - Smoke ribs and marrow
• Fri night - combine and simmer in dutch oven - on pellet cooker to make up for lack of good smoke from stick burner.
• Sat early morning, taste and make adjustments.
• Lunchtime - serve in cook off.

Thoughts, suggestions, advice?

Thanks in advance!
JD

[Mosca]

My take on chipotles is that they dominate everything that you put them in, so make sure that you want whatever you’re making to taste like chipotles.

I personally wouldn’t bother with the marrow bones in chili. There are too many other bold flavors, their nuance won’t be worth the extra work. If you want more umami, add MSG, 1/4 tsp at a time. But if you think the marrow is easy enough to work with, do it.

I’m a dump the rehydration water guy. I’ve used it and not been pleased. I was worried that I’d be dumping chili flavor along with the water, but there is more than enough chili flavor left after rehydrating, even after dumping the water.

I serve my beans on the side. It’s not that you shouldn’t make chili with beans, it’s that you shouldn’t make the chili with the beans already in it.

[Sweaty Paul]

Another idea for more umami would be a couple three anchovies filets. Can mash them up cook them down a bit in the oil then add all the other stuff. Won't get any fish flavor, however, will get the umami for which you might be looking

[Spinaker]

Great call on the marrow bones. I have found that adding beef tallow adds richness as well. I always add that to my recipe when making my Smoked Chili con Carne.

I bet HouseHomey would be a great resource when it comes to these chilis and stock. He is the king of making stocks and has probably made more of them than anyone I know by a long shot.

As for the coca, I will add Hershey chocolate to my recipe, as Meathead has suggested that in the past. It works out really well. I have not tried coca, but I am sure it would work well and not add any sweetness. (Not that notice any in mine) People often freak out when they see that I add chocolate......the rest of them never even notice.

I think it is a great idea to cook it the night before. The re-heat always helps the flavors blend and get to know each other. I think this is key to winning. I always cook a day or two before and give the chili a good reheat.

[Sweaty Paul]

Yes. This. Cook, cool, and overnight rest for deliciousness.

[TripleB]

With all the advice, comments, recommendations, etc. You better win....

[Spinaker]

Hahaha, I had a guy in my office tell me that the only reason I won was because it was a "popularity" contest.

Yeah, you mean who had the most popular chili? Haha, it was a blind contest bro.

[jjdbike]

Thanks @TripleB,
I feel like we’ve all winning with all of this collective experience, opinions and advice.
I greatly appreciate it!

[jjdbike]

My take on chipotles is that they dominate everything that you put them in, so make sure that you want whatever you’re making to taste like chipotles.

I personally wouldn’t bother with the marrow bones in chili. There are too many other bold flavors, their nuance won’t be worth the extra work. If you want more umami, add MSG, 1/4 tsp at a time. But if you think the marrow is easy enough to work with, do it.

I’m a dump the rehydration water guy. I’ve used it and not been pleased. I was worried that I’d be dumping chili flavor along with the water, but there is more than enough chili flavor left after rehydrating, even after dumping the water.

I serve my beans on the side. It’s not that you shouldn’t make chili with beans, it’s that you shouldn’t make the chili with the beans already in it.

Thank you Mosca,

I agree with you. I’m learning that chipotles in adobo do dominate when used. Good lesson.

Reflecting back on the times I used rehydrated toasted dry chilies, I used the rehydration water and it turned out bitter.

I hear you on the beans. I’ve learned that many people who call grilling on a gas grill bbq, and non Texans associate beans with chili.

Thank also for the MSG tip. I wouldn’t have thought of that for chili. I still think I want to use the marrow bones. They’re easy enough and can help make up for using boneless ribs for speed of cooking.

I’m looking forward to this cook.

I appreciate your help!
JD

[Purc]

Having lived in Texas for the past 3+ years, I'm getting used to chili without beans. However, I am visiting family in north Atlanta now and my DIL made chili with beans for Halloween, and it was great. She thought it was weird to not have beans.

[jjdbike]

Thanks @Purc,

Yes for some reason, most of the older white folk around my are transplant from regions that associate chili with beans. And, coincidentally, many of those folks attend and will be judging this church chili cook off.

The last batch of chili I made and shared, the most common feedback was not enough beans…. Crazy right!?!?

[jjdbike]

Great call on the marrow bones. I have found that adding beef tallow adds richness as well. I always add that to my recipe when making my Smoked Chili con Carne.

I bet HouseHomey would be a great resource when it comes to these chilis and stock. He is the king of making stocks and has probably made more of them than anyone I know by a long shot.

As for the coca, I will add Hershey chocolate to my recipe, as Meathead has suggested that in the past. It works out really well. I have not tried coca, but I am sure it would work well and not add any sweetness. (Not that notice any in mine) People often freak out when they see that I add chocolate......the rest of them never even notice.

I think it is a great idea to cook it the night before. The re-heat always helps the flavors blend and get to know each other. I think this is key to winning. I always cook a day or two before and give the chili a good reheat.

Thanks Spinaker ,
Yes agree on the marrow bones. Easy enough.

I’ve used a Hershey bar in the past and it works out well. I chose coco because I’d already added some brown sugar and didn’t want any more sweetness. I came to the conclusion that I prefer the hint of molasses over the sweetness of the chocolate.

I’ll take your advice on cooking before hand and start the prep another day earlier.

I have always appreciated your input over the years!

Blind taste test popularity!!!
JD

[Spinaker]

Happy to help! That molasses adds more of a deeper flavor profile, good call on that.

Let us know how it goes!

[dpearce]

Sounds like you have everything covered. My only thoughts on the subject is, work sure gets in the way of a good hobby...

[jjdbike]

Agreed!