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Long distance recipe success!

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  • Mosca
    Charter Member
    • Oct 2014
    • 3304
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Long distance recipe success!

    My daughter lives in Chile. There is a chili contest next week, and she wanted to know if her dad, the vaunted chilimaster of Mountain Top PA, had any recipes to share.

    Of course I do.

    Then she found out that the contest required her to make 10 kilos of chili, and she has this tiny apartment and mini-kitchen. Not impossible, but pretty much out of the question for a beginner. Heck, I wouldn’t do it, especially in her apartment. But, she said, now I want to make chili!

    Now, Mosquette has some unusual preferences: she doesn’t like onions, she doesn’t like tomatoes. They can be okay in recipes, but raw onions and tomatoes are out. HOWEVER, the original Bowl of Red... the product of the Chili Queens of San Antonio... you can make that without tomatoes or onions. So, via texting, I coached her through it.

    1 1/2 kilos of huachalomo (Chilean word for chuck roast)
    4 cloves garlic
    3 tablespoons chili powder
    2 tablespoons cumin
    1 tablespoon Mexican oregano
    beef broth, chicken broth, or lager beer
    aji verde (green aji peppers)
    salt & pepper
    masa harina

    I had to stick with stuff she could get, and would use, so no dried chile peppers. Via text I gave her the process: cubing and browning the beef, sweating the garlic and peppers and spices, deglazing with the liquid, simmering uncovered until the beef cubes are soft, mixing the masa with water and adding it in. Then after it simmers, taste it frequently: if it needs more salt, or pepper, or cumin, or chili powder, if it seems watery, or too thick, etc. You know. Cooking. Instead of reading a recipe. She sent a photo right after she poured in the beer:

    Click image for larger version  Name:	F06A1273-0018-4A8A-AD61-71E66A0CFF5B.jpeg Views:	1 Size:	258.5 KB ID:	704421

    Her reply, in texts: “Dad.” “Amazing.” “We. Loved it. Thank you!”

    I told her that the basic outline is almost 200 years old, and that it was what chili tasted like back when it was first cooked, and she was pretty impressed by that.

    You know, chili is pretty adaptable, but the basics can be a revelation. If you are used to the endless variations of ground beef and tomatoes chili, beans or no beans, oddball ingredients, special spice blends, and it all gets tiresome. If you do try this, you will be astonished at how good it is. (And, if you add an onion, it is still really good.)
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3194
    • Northeast Washington
    • KBQ C-60
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    Maybe you should talk Huskee into a services offered channel here, you could be the resident coach!


    • Greygoose
      Club Member
      • May 2019
      • 627
      • South Shore,MA

      Family text cooking school !!!!
      luv it
      And the chili looked good


      • Huskee
        Pit Boss
        • May 2014
        • 14901
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
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          • Thermapen MkII, orange
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          • ThermoWorks fridge & freezer therms as well

          • Instant Pot 6qt
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          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
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          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        Mosca = Recipe Texting Coach


        • HouseHomey
          HouseHomey commented
          Editing a comment
      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 9157
        • Kansas Territory
        • Grills / Smokers

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          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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          Weber 26.75, $199 NFM clearance !!!
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          (Lime Green)
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          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
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          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

          Probably a ton of cast iron, mostly very old...still cookin'
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          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
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          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
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          Fancy / Formal: Family silverware

        Tell her Great lookin pot o chili, sez I!
        Nice Job, Dad!


        • HouseHomey
          Club Member
          • May 2016
          • 5218
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
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            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
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            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          Not too shabby. Way to go.


          • Troutman
            Club Member
            • Aug 2017
            • 7198

            • OUTDOOR COOKERS

              BBQ ACCESSORIES


              SOUS VIDE

              INDOOR COOKWARE

            And no beans....THANK YOU !!!!!


            • Henrik
              Henrik commented
              Editing a comment
              I’m with the no beans party.

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Even though th dogs would bury their beef bones in th yard, no cattle ever sprung forth, so we added beans, to help stretch out our bellies closer to th full mark
              I make chilis with, an without, an when ya meet a good bowl of chili, it don't matter one whit to me, whether, or not it has beans...

            • IowaGirl
              IowaGirl commented
              Editing a comment
              I'm with ya, Mr. Bones. I grew up eating my family's pork, but we didn't have a cattle herd, so my family didn't eat beef a lot. Beans, being less expensive but still nutritious and filling, were (and still are) a good way to stretch a recipe to feed a hungry family. Just like noodles and potatoes stretched my grandma's one chicken to feed a large family gathering. I didn't think nuthin' of it back then and I still don't. Maybe that's my poor folk upbringing showing, but I'm okay with that.
          • Mosca
            Charter Member
            • Oct 2014
            • 3304
            • PA
            • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

            For anyone interested in the history of chili:



            • Troutman
              Troutman commented
              Editing a comment
              Great article

            • Michael Brinton
              Michael Brinton commented
              Editing a comment
              This part was hilarious... "for no stranger, no matter how terrific a durned fool he is, ever calls for a second dish. He almost always calls for a big cistern full of water, and you can’t put the water in him fast enough with a steam engine hose."
          • jecucolo
            Club Member
            • Nov 2015
            • 1246
            • Schertz Texas
            • Pit Barrel Cooker
              Slow 'n Sear for 22" Kettle
              Weber 22" Kettle (Craiglist)
              Slow 'n Sear for 22" Kettle
              Weber Rapid Fire Chimney
              Maverick ET-732
              Kingsford Original Charcoal
              Kingsford Competition Charcoal
              Anova Sous Vide

            Very nice! Saving this recipe next to fzxdoc meatloaf recipe.


            • Mosca
              Charter Member
              • Oct 2014
              • 3304
              • PA
              • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

              Originally posted by Troutman View Post
              And no beans....THANK YOU !!!!!
              From 1877:

              ”Speaking of hot things, at San Antonio they have a dish called chili con carne. It is of Mexican origin, and is composed of beef, peas, gravy and red pepper. It is awful seductive looking, and gives a fellow the idea that he has a soft thing on hash. They always have enough to go around, for no stranger, no matter how terrific a durned fool he is, ever calls for a second dish. He almost always calls for a big cistern full of water, and you can’t put the water in him fast enough with a steam engine hose.”

              peas = beans.

              For my taste, I love it both ways, and all ways: basic, complicated, Texas style, Eastern style, Cincinnati style, beans, no beans, tomatoes, no tomatoes, hot, mild, in between, canned, frozen, on hot dogs, and hot dog chili cold from the can with a spoon.


              • ofelles
                ofelles commented
                Editing a comment
                I'm going to stick my neck and say you kind of like chil 😉

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                I'll have what Brother Mosca is havin, please!
                Big Bowl, if'n yall don't mind...
                Last edited by Mr. Bones; June 30, 2019, 01:05 PM. Reason: n vs m

              • smokin fool
                smokin fool commented
                Editing a comment
                peas=beans....now I hate beans too....yeesh
            • Ahumadora
              Club Member
              • Oct 2015
              • 2051
              • Pilar Buenos Aires, Argentina

              Nice.. I and the rest of Latin America use Whatsap for texting, frre and works great.. I won a chilli cook off a few years back here in Buenos Aires. (loaded the chile with 2 briskets) Let us know how she does..


              • Mosca
                Mosca commented
                Editing a comment
                We use WhatsApp all the time, even for phone calls! She isn’t entering the competition, it’s too big of a challenge for someone who doesn’t really know what she’s doing yet.
            • Troutman
              Club Member
              • Aug 2017
              • 7198

              • OUTDOOR COOKERS

                BBQ ACCESSORIES


                SOUS VIDE

                INDOOR COOKWARE

              Not to go off on too much of a tangent but that Texas Monthly article Mosca posted above hits on an interesting point, chili really used to be the state dish of Texas. Everyone thinks of barbecue and especially brisket but chili (and you can read the article) used to be it. I say used to be because bbq has since taken the throne.

              When I first moved to Houston in the 1970s, the largest rodeo on the planet, the Houston Livestock Show and Rodeo, had as one of its main attraction a chili cook off in the parking lot of the Astrodome. Think of it as a kind of mega tailgating event. Mixed in with the chili were these guys and their big offsets cooking barbecue as well. As the bbq grew and the chili faded, eventually the name changed to the Barbecue Cookoff rather than the Chili Cookoff. Kind of a joke there in the transition years when bbq was all you could get at the event, the name remained the Chili Cookoff.

              Bit of Texas history and lore, thought I'd share.


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Reckon as long as there was chili / and / or BBQ, I'm good with th menu!
                I'll muddle through, somehow, dang it!

              • Troutman
                Troutman commented
                Editing a comment
                I think the barbecuing was there originally to support the making of the chili. Good bbq brisket or pork butts or whatever made a good dish even better. I guess folks discovered eating the meat directly was the better way to go !!!
            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 4247
              • Stockholm, Sweden

              Mosca, you da man!


              • 58limited
                Club Member
                • Dec 2018
                • 809
                • SE Texas
                • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

                Looks great, I'll have to try this basic recipe. Sometimes less is more


                • Troutman
                  Troutman commented
                  Editing a comment
                  ..or more or less.
              • tamidw
                Club Member
                • Sep 2017
                • 56
                • NW Oregon

                The chili looks great! Awesome it was a success. I completely understand the text coaching through a recipe. My daughter is on her own and she had asked how I make cheesy scalloped potatoes. We were at the coast when she sent me a text. I walked her through all the procedures and about how much of each ingredient to use. She later responded that it turned out just like mine! She had asked me for a cookbook of all the things I made as she was growing up as a Christmas gift.


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Fantastic Job, Ma!
                  That Cookbook will forever be a treasured family heirloom...!!!
                  If'n I beg purty please, with sugar on top, mebbe, ya could share some yer receipts with us, as well???
                  We would be honoured, Sister...

                • tamidw
                  tamidw commented
                  Editing a comment
                  Ha! Thanks, Mr. Bones. I will have to figure it out as I honestly don't really have 'recipes' per se. I am still struggling to get her a complete cookbook! If I have any worthy of sharing, I definitely will.



              Meat-Up in Memphis 2021

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