I just take a can of Dinty Moore Beef Stew and add chili powder.
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What Goes In Your Chili?
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Club Member
- Dec 2018
- 3579
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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ofelles Panhead John You top the bowl of chili with diced pineapple and Greek yogurt.Last edited by 58limited; September 9, 2020, 06:55 PM.
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Hey smokin fool We were wondering how much pineapple we should put in
our chili and do you also add Greek Yogurt?
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Panhead John Negative with the yogurt, that's just gross.
Depends on the size of the batch but not more than a small can, picked it up from a buddy who made a pretty good chili for these parts
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Club Member
- May 2018
- 1322
- Grants Pass OR
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- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
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ecowper It’s shame your post didn’t get much traffic.
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Panhead John I shall have to try harder next time ;-)
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In the short time I’ve been here, that was definitely the best post I’ve been in, and the most fun.
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Chili ... no beans or tomatoes. casserole, soup, stew, hot dish, go for it. Also no ground meat, did I have to say that? Argh.
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Ground beef is perfectly fine in Texas Chili, a lot of people use it, along with Chuck Steak or Chuck Roast, or Chuck by itself. Canned tomatoes and tomato sauce is also perfectly acceptable and is widely used in Texas Chili.
There are some hard core Texas Chili purists who don’t use tomato’s. I use a combination of all of the above. SmokingPat and Mark VLast edited by Panhead John; September 15, 2020, 07:50 PM.
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Sorry I’m late to the party but jeez, 45 mins later and a clean shave I made it to the end! I have always found myself taking the Huskee approach and adding whatever I think sounds good because I like experimenting and I’m not from Texas, so there😁:
beef usually, or whatever. I haven’t added bacon which I saw earlier in this thread and that is definitely getting added next time and probably forever thereafter. Curious to hear what flavor of bacon everyone uses.
carrots
corn
whatever color bell pepper I have
red onion
celery
black beans (I love how a lot of other chili additions are ok but it seems like adding beans are like someone calling your kid ugly)
chipotles in adobo, the peppers and the sauce. My wife is not a "spicy" person so I am always walking the tightrope of adding enough but not too much.
normal chili seasonings like cumin, chili powder, garlic, onion powder, etc, tomato sauce based, but I’ve been adding a very small amount of cinnamon, yes cinnamon, and it small doses it just seems to compliment everything really well. For you fellow heathens willing to try it be warned it’s very easy to overdo. Maybe 1/4t per 4 quarts, but I’ve never actually measured it so start small. Once I tried it I’ve never made a batch since without at least a little sprinkle.
The consistency is always thick. I want enough liquid in the pot to keep everything simmering but not much more. And when I put that chili/stew/goulash/concrete in my bowl I top it with fresh Jalapeños or serranos, gratuitous fresh grated cheddar and sour cream, then use your spoon to mix it all together into a homogenous blob. Then lick your spoon, put it to the side and eat the whole bowl with the bag of Fritos scoops.
That’s Texas style, right?
Not sorry. Blasphemy chili?
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UPDATE: Andrrr My first read of your post, I just skimmed it after seeing carrots and corn. You came sooo close to Texas Chili. When I saw "beef or whatever" did you mean chicken or turkey also? If so, a big no no. Chuck steak, hamburger, sometimes pork is used with beef. If you must use bell pepper, it should be green. NO carrots or corn, few people use celery, no beans. Other than that, you pretty much nailed it. That would then be a perfectly fine "Texas Chili." 👍
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Club Member
- Aug 2020
- 6064
- Houston, Texas
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Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
In case folks are late to the game .... this whole post is an insider conversation between me, Panhead John and Mr. Bones :-)
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