Well, truth of th matter, an th reason fer listin it as 'Weeknight Chili', is as follows:
I was busy with multiple tasks, here at FBB, FWD...so: limited time to cook summat, attended...
I was powerful hungry
I had alla th stuff, th urgent need, an mebbe th skillset to make a tasty batch happen, in an abbreviated timespan...
Typically, I'd start off, dicin up some garlic, onion, peppers, etc., an saute them, before doin same fer th meat...
No time, sometimes, to stand on ceremony...
Usin a stainless Innova stockpot my BFF KD give to me, cause she couldn't find th lid no more, I gently het it up, an added 1 lb. HV ground chuck, always a fave trusted standby, here...
Now, I had it all on purty low (simmer), on accounta I was multitaskin, an dint have time to devote to hoverin over my cook, every minute...
Once th chuck hit th pot, an was gently brownin up, I added th followin:
Garlic, salt, regular table grind black pepper, onion powder., liberally applied... did all four of them, spat-stirred thoroughly, repeated, after stirrin some.
(No time to chop up garlic, onions, grind black pepper, etc.)
I added alla th above, quite liberally, then stirred it into my grd chuck, then added same amount. again...
Left it gently simmer fer a few minutes, as I did other tasks, aroun th place...
After a quick taste, determined it needed more character, so added:
Heavy dustin of Slap Ya Mama Cajun Seasonin...stir, then repeat amount...don't skimp, yall...
Next I added a healthy drizzlin of some 'Worsh Yer Sister' Sauce, stirred in well...left th chuck to gently simmer a few...
Then, back to business: Lil liquid, to help it all braise, proper like, an make a gravy...
Couple Glugs Guinness Extra Stout, same~ amt BAC, from my work travel mug, quite a liberal dousin of Texas Pete, stir in well, re-Pete
Bout this time, it was (finally) startin to develop some colour, character, an flavour profile...Sheesh, took like, 15 minutes, or so, on low simmer!!! as if!!!!
Also added in 1 Pkg HV taco seasonin (Din't have no chili seasonin, dint wanna fool about with alla th ancho, chipotle, etc. pepper grinds I have on tap, in my cupboards. KISS, weeknight, eh?
Well, I reckoned th next step to makin some chili was to introduce a tomato component, which I did, via pullin th pop-top on a 14.5 oz. can of Petite Cut Diced Maters...
Last edited by Mr. Bones; September 8, 2020, 04:19 PM.
In retrospect, it wouldn'a hurt to 'Ninja' up another can of maters , add in to expedite th thickenin process, but would have to add more all above seasonins, to compensate...
I'll try it, next time...
Last edited by Mr. Bones; November 11, 2018, 06:10 PM.
At this point, I added a 'lid', to mingle everything together, an cook down th maters...it was 'cracked', mebbe25-30%~...
Notice th reverse domin, to direct th condensate back into th pot, an not all over my stove n burners...
After bout a half hour of minglin, an stirrin, a quick taste test was in order...needed some more ummpphh, fire, chutzpah to it, so I glanced aroun th kitchen fer an easy, fast solution...
I was rescued by a Brother's contribution; these sassy, fiery lil peppers, from "East Texas Don"...
Thanks, Bro! Cheers, an Happy Veteran's Day! (He served in th Marines) Ah-Oooo-Raaahhh!!!
I jus snipped off th stems, wrapped in a small piece of cling wrap, an rollin pinned em into flakes, with an extremely ol Atlas E - Z Seal jar, qt. sized...
After stirrin them in, real good, like, I uncracked my 'lid', an left it to low boil/high simmer some, to expedite th infusion of th peppers to th chili, then tasted again...
Last edited by Mr. Bones; November 11, 2018, 05:26 PM.
It was Good, already, I'll admit...
But I was in search of yet another layer of goodie...mebbe some nuance, etc...???
So, I added in one Regulation (Not a Mr. Bones) shot of each: Jim Beam Repeal Batch Bourbon, an Espolòn Reposado Tequila, courtesy of a very good friend...
There; that's better...
Jus needed a lil more heat, so I added ~1/3 of a jar of remnant 15.5 oz jar Tostitos Chunky HABANERO Salsa, HOT...
Much Better, Now...Return to simmerin...
Lookin purty, while it cooks down...
Last edited by Mr. Bones; November 12, 2018, 03:48 AM.
After peekin, an stirrin a few times, it was lookin ready, but was it???
I gave it th (soon to be World Famous) 'Scootch Test'...
I scootched it all to one side, see if it was thick enough to stay there, a sure sign that yer Texas Red is bout ready to serve...
As yall can see, it passed...
Last edited by Mr. Bones; November 12, 2018, 04:02 AM.
Now, for a simple (very simple) Chili recipe that kids will eat... my mom made this simple chili for us and we loved it... soooo simple:
1 lb ground beef
1 yellow onion
Chop onion, add to pan with ground beef on medium high and brown
1 can Campbell's tomato soup
1 can kidney beans
Chili powder
Add tomato soup, kidney beans (with juices) and chili powder to taste
Cook until ingredients blend together
Serve over a good slice of bread.
Sooo simple! Not bad for a quick chili fix; albeit no where near the complexity needed for cookoff win.
I made another batch tonight (I never git tired of chili), almost th same, but used 1 lb. Odom's Tennessee Pride Hot Breakfast Sausage...
Definitely ramped it up a notch, or two...
Also added some elbow mac, an a can of beans, so not TX Red, tonight...
Mr. Bones Your chili has my mouth watering! I love good chili, and you sir, have my taste buds dancing wishing they could lick the screen!
And the way you type I can hear your accent...love it! Keep sharing the goodness!
PS, you are always so encouraging in the forum. From first time Q’ers to seasoned vets, you build up everyone and help keep the barbecue family strong! Thank you!
Weeknight NE Texas Red
as if!!!!
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