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What Goes In Your Chili?

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  • ecowper
    Founding Member
    • Jul 2014
    • 3360
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
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      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
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      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    What Goes In Your Chili?

    Me, I put whatever I find handy that looks like it might be tasty. I do always have the basics: beef, chili powder, beef stock, onions, garlic, cumin .... everything else is just a plus!

    Here’s my “standard” ingredients

    3 lbs (give or take) chuck roast
    1 large onion
    1/2 lb of bacon, diced
    4 cloves garlic, minced/pressed
    3 TBSP chili powder
    1 TBSP cumin powder
    1 can diced tomatoes
    juice from 2-3 limes
    1 ounce dark chocolate
    1 cup decent red wine or a bottle of Shiner Bock or a decent lager
    4 cups beef stock

  • Texas Larry
    Club Member
    • May 2017
    • 1505
    • Wilson County, TX
    • Kamado Joe Big Joe 2
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      Thermapen
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      Too many gadgets, accessories, and tools
      Favorite beer: Alaskan Amber

    #2
    That’s pretty close to my standard, although if I’m not too lazy I’ll puree some softened ancho and cascabel or other chilies. I add a little masa harina at the end for flavor. I prefer mine Texas old school without beans/corn or other such, but I have been known to stir in some puréed pintos as a thickener.

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Chicken breasts and tortilla chips? Wouldn’t that then just become tortilla soup? 😂
      Last edited by Panhead John; September 7, 2020, 04:14 PM.

    • ecowper
      ecowper commented
      Editing a comment
      You got something against a good tortilla soup?

    • Panhead John
      Panhead John commented
      Editing a comment
      Hell no! I luv me some tortilla soup!
  • Red Man
    Club Member
    • May 2018
    • 1067
    • Western Washington

    #3
    I like using puréed rehydrated chiles instead of chili powder. I also like to add jalapeños or hatch chiles. I use masa harina as a thickener. Oh, and beans...can’t forget the beans .​​​​​

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      You left out the braised brisket :-)

    • Red Man
      Red Man commented
      Editing a comment
      Can’t forget the boiled ribs!
      Last edited by Red Man; September 7, 2020, 04:24 PM.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Yum!
  • Clark
    Club Member
    • Mar 2020
    • 91
    • Broken Arrow, OK.

    #4
    I use much of the same plus diced green chiles and Rotel.

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2509
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      #5
      Diced fresh poblanos and/or holler painyos, and occasionally sliced Spanish chorizo or linguica.

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        CaptainMike Never, Never Never put chicken in chili.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        I've read that acorn squash can improve the consistency and overall quality of Texas style chili.

      • ecowper
        ecowper commented
        Editing a comment
        Panhead John I just throw stuff in the pot as long as I have the base right.
    • Hulagn1971
      Charter Member
      • Dec 2014
      • 1019
      • NC, The Triad
      • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

      #6
      Smoked chuck roast or leftover brisket point. Charred and chopped poblano, red pepper and onion. A little brown sugar, cayenne pepper, ancho chili powder amongst other things.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Panhead John Chuck roast is a good best choice, but other beef that has plenty of fat works. Just that I don’t like using the expensive stuff for chili :-)

      • Panhead John
        Panhead John commented
        Editing a comment
        Yes sir. No need to put ribeyes in it. When it’s done you couldn’t tell much of a difference what kind of steak you used. Long as it has fat and simmered good and tender.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        LOL my neighbour thinks it's way whacka doodle cray cray that I'll cook us both up a couple KC Strips, an 'plus make some some extry', cube em up, an make chili outta them "Kinda some expensive chili, ain't it, Bones?"

        ":worth it, Matt..." sez I
        Last edited by Mr. Bones; September 8, 2020, 01:48 PM.
    • Red Man
      Club Member
      • May 2018
      • 1067
      • Western Washington

      #7
      Chicken Chile verde using chicken thighs is one of my favorites.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        They ain't Thing One wrong, with Chile Verde, thighs make fer way more flavour than BSCB's, ime...

      • ecowper
        ecowper commented
        Editing a comment
        Mr. Bones love my wife’s Chile Verde ..... it’s very authentic and usually involves our own peppers and tomatillos. I will see if she will let me post it here.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        ecowper I'd be Honoured, if she''ll allow..

        There's no place like Verde...
    • Panhead John
      Club Member
      • Aug 2020
      • 439
      • Houston, Texas
      • I have the following:

        Weber 22” Master Touch Kettle, added a side shelf
        Weber 14” Smokey Mountain Smoker
        SnS For the Kettle
        Set of Grill Grates
        Thermo Pro Remote Dual Probe Thermometer
        Rotisserie For The Kettle
        J. A. Henckels Knives
        Work Sharp E-5 Electric Knife Sharpener
        Char-Broil Instant Read Meat Thermometer

      #8
      I will be sharing my actual Authentic Texas Chili recipe in due time. It’s just too damn hot here now. I will have to have pics to go with it. And I’ll guarundamn tee you, there will be no beans, carrots, corn or any other such nonsense in it. And it will be made with beef, nary a bit of poultry anywhere near it.
      Last edited by Panhead John; September 7, 2020, 04:38 PM.

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        😂 My top secret ingredient is zucchini.

      • Huskee
        Huskee commented
        Editing a comment
        Don't worry we'll all have snow in a couple days

      • treesmacker
        treesmacker commented
        Editing a comment
        Well, I hope it is near as good as your Authentic Texas Clam Chowder!
    • RichieB
      Club Member
      • Apr 2018
      • 1473
      • Western Mass

      #9
      Wait, no beans! 😉

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        I’ve tried it, not bad. But I just am set in my ways and love the Jack Black. Been drinking it since I was 6.

      • ecowper
        ecowper commented
        Editing a comment
        CaptainMike I like good ole Bourbon. Where I get sorta snooty is the single malt :-)

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Many thanks, Brother, Panhead John an sure an I'll be takin ya up on that offer...Yum!

        I gots me 18 bourbons settin on my bar, an sure an ain't th Jack there, jus to give to me neighbour Matt, to keep him outta th Good Stuff lol

        (He don't know no different, so...)

        2020 JD??? I''ll not only savour that measure, but be wantin to sniff th 'cap', fer a cherishable, lifelong Memory, Amigo! lol
        Last edited by Mr. Bones; September 8, 2020, 03:56 PM.
    • Red Man
      Club Member
      • May 2018
      • 1067
      • Western Washington

      #10
      I think Panhead John ‘s head is about to explode

      Comment


      • Red Man
        Red Man commented
        Editing a comment
        Beans in clam chowder!? 🤯🤣

      • Panhead John
        Panhead John commented
        Editing a comment
        Beans in chili!? 😱

      • Red Man
        Red Man commented
        Editing a comment
        Clam chowder...whoa whoa whoa...let’s not go crazy here!!
    • smokin fool
      Club Member
      • Apr 2019
      • 1879
      • Mississauga, Ont

      #11
      this ain't going to go over well with Panhead John but been known to add diced pineapple to my chili.

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Wut...The...Fudge...

      • smokin fool
        smokin fool commented
        Editing a comment
        What can I say, chili up here has beans in it, whether it be canned or fast food

      • Cheef
        Cheef commented
        Editing a comment
        I always add a teaspoon (or more) of brown sugar to a bowl of chili. Try before you condemn.
    • Panhead John
      Club Member
      • Aug 2020
      • 439
      • Houston, Texas
      • I have the following:

        Weber 22” Master Touch Kettle, added a side shelf
        Weber 14” Smokey Mountain Smoker
        SnS For the Kettle
        Set of Grill Grates
        Thermo Pro Remote Dual Probe Thermometer
        Rotisserie For The Kettle
        J. A. Henckels Knives
        Work Sharp E-5 Electric Knife Sharpener
        Char-Broil Instant Read Meat Thermometer

      #12
      Git a rope!
      Here ya go, might as well use this!
      Attached Files

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Thank god there are no artificial ingredients in there!

      • Panhead John
        Panhead John commented
        Editing a comment
        😂😂😉

      • CaptainMike
        CaptainMike commented
        Editing a comment
        More like "Horrormel" chili! However, as a 20something stumbling home at 3 AM a can of this or Dinty Moore was absolutely heaven sent!
    • Huskee
      Administrator
      • May 2014
      • 15153
      • 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.

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

      #13
      To me chili is just a type of stew with a pronounced spice and cumin flavor. Therefore anything from brisket to chicken to ground beef, black beans (not kidney, don't like 'em), corn, stewed tomatoes, you name it. I don't sweat the small stuff, if I likes it I likes it. I have to chuckle at the chili purists who insist this or that doesn't belong. "Good thing it's in my bowl and not yours" I like to say.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        You got something against roasted armadillo?
        Gotsta be Low, an Slow, though....

      • CaptainMike
        CaptainMike commented
        Editing a comment
        NO! No cat soup on burgers OR hot dogs. Cat lives....well...you know the rest...

      • gcdmd
        gcdmd commented
        Editing a comment
        roasted armadillo--a.k.a possum on the half-shell
    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
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      #14
      Originally posted by Panhead John View Post
      Git a rope!
      Here ya go, might as well use this!
      LIB!!!!!, to paraphrase Brother FireMan ...

      There ya goes,^^^^^ although I prefers me some Wolf, with Armour, an Hormel bringin up a Very Distant 2nd an 3rd Place
      Click image for larger version

Name:	Wolf Spicy Authentic Texas Chili 001.png
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      over either Hormel, or Armour...

      Click image for larger version

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      Click image for larger version

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ID:	907513

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        That figgers. I hear ya like beans in yer clam chowder. 😂

      • Huskee
        Huskee commented
        Editing a comment
        King Of The Hill informed me of Wolf Brand. Tried it. Meh. Had better! I'm full of unpopular opinions. Sorrynotsorry.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        I've had better, as well...but it works, in a pinch...
    • Steve B
      Club Member
      • Jun 2016
      • 3008
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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      #15
      I think my head just exploded reading this entire thread.
      Wowzers. I know I’m gonna catch s€¥t here. But who the heck puts veggies or chicken in a Texas style chili??🤷🏼
      And hell no to any kind of beans. 🤮
      Chuckie, several different peppers, Mostly hot. cumin, lots of onions, a tomato base, garlic and a few other seasonings
      And let it simmer for 5-6 even up to 8hrs That’s how you thicken the chili. Not by adding crackers or squash. 😬

      All good fun my brother’s 👊👊

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Steve B I use some crushed/diced tomatoes in chili. Didn't really think that made it tomato based.

      • Panhead John
        Panhead John commented
        Editing a comment
        Now that I’ve sobered up from last night, let me clarify something.😂 The chili may or may not be tomato based for an authentic chili. A lot of Texans, including myself, like a tomato base. Chili is perfectly fine if you don’t use one. As long as you don’t add carrots, you’ll be good. ecowper

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Tomato? Tomotto? What. Ev. Er.
        Jus don't ferget th beans lol!

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    Our Favorite Backyard Smoker

    kareubequ bbq smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

    Click here for our review of this superb smoker


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    masterbuilt gas smoker
    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

    Click here to read our detailed review


    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

    maverick PT55 thermometer
    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

    Click here to read our complete review


    Track Up To Six Temperatures At Once

    Grilla pellet smoker
    FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

    Click here for our review of this unique device


    The Cool Kettle With The Hinged Hood We Always Wanted

    NK-22-Ck Grill
    Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

    Click here for more about what makes this grill special


    Finally, A Great Portable Pellet Smoker

    Green Mountain Davey Crockett Grill
    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

    Click here to read our detailed review and to order