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Message
Best Chili Recipe?
Posted on 10/6/15 at 10:04 pm
Posted on 10/6/15 at 10:04 pm
I signed up to help a buddy do a chili cook off this weekend but he has had something come up so I said I'd take over. Only problem is I've never really made chili. Outside of chili beans, meat, chili seasoning, and tomatos I'm lost. They require at least 10 gallons of chili. How much of each am I going to need? Anybody have any special ingredients to make it better? I don't have to win but I would want it to be good.
This post was edited on 10/6/15 at 10:29 pm
12
Posted on 10/6/15 at 10:07 pm to GAFF
quote:
I signed up to help a buddy do a chili cook off this weekend but he has had something come up so I said I'd take over. Only problem is I've never really made chili.
If this isnt the defintion of America, I dont know what is
Posted on 10/6/15 at 10:16 pm to LSUcdro
quote:
If this isnt the defintion of America, I dont know what is
What did you expect from a Bama fan? Especially when he said he doesn't have to when (win)?
Just to help out, I put eyes of newt in my chili. Somewhere around 69 would be good for a 10 gallon batch.
Posted on 10/6/15 at 10:33 pm to RedMustang
Don't get me wrong, I'd love to win, but I was looking forward to being the drunk friend that is just there for moral support and taste testing. Now that I have to actually put something together I'm a little nervous.
Posted on 10/6/15 at 10:37 pm to GAFF
Honestly, I went to a chili cookoff a year ago where everyone was making these weird chilis.. and most looked like my dog's wet food. But one old lady was making traditional chili... and everyone voted for her. I believe she won.
So you can probably Google a recipe and win
So you can probably Google a recipe and win
Posted on 10/6/15 at 11:51 pm to GAFF
There are tons of cood chili threads here. Here's a short one. Look at my post. Tavolatim's recioe is one lots of folks here like. The other is one I've now made a number of times. No beans, though. Good chili doesn't have beans. (That statement should get you some more posts. )
LINK /
) LINK /
Posted on 10/7/15 at 12:03 am to LouisianaLady
We have one here in Bham every year. I was amazed at what some people call chili. Most were barely edible.
Posted on 10/7/15 at 4:46 am to GAFF
quote:
chili beans
For 10 gallons the best thing you could probably do is to not get too crazy. Go get however many boxes of Carroll Shelby 2 alarm chili starter that corresponds to. Use fresh ingredients, onions, garlic, peppers, etc. I like to use ground buffalo in mine instead of ground beef, with a pack of andouille thrown in. Add a couple bottles of good, dark beer for good measure.
Chop all your vegetables
Brown meat in pot
Throw vegetables in, cook till soft
add spices and sausage (browned separately)
add tomato juice, rotel, and beer
let that shite simmer for an hour (probably longer for a big batch)
fritos and mexican cheese blend on top
Posted on 10/7/15 at 5:37 am to weaveballs1
I made chili sunday... John Folse's Spicy Venison Chili from After the Hunt Cookbook.
It was not spicy and had too many tomatoes for my liking, but everyone here enjoyed it. I used my dads canned maters tho.
IMO, a good chili is a simple thing to make: browned tender meat of your choosing, a good chili powder (I happen to think Mexene is solid for a commerical product), white/yellow onions, and a decent stock.
My dad makes his venison chili without tomatoes sometimes and its very good.
Chili isnt difficult. Keep it simple and you will do fine.
It was not spicy and had too many tomatoes for my liking, but everyone here enjoyed it. I used my dads canned maters tho.
IMO, a good chili is a simple thing to make: browned tender meat of your choosing, a good chili powder (I happen to think Mexene is solid for a commerical product), white/yellow onions, and a decent stock.
My dad makes his venison chili without tomatoes sometimes and its very good.
Chili isnt difficult. Keep it simple and you will do fine.
Posted on 10/7/15 at 6:11 am to Gris Gris
quote:
Good chili doesn't have beans.
I'll bite.
Sometimes I make it with beans. Sometimes I make it without beans. Both are tasty. I'll usually add beans if I'm going light on meat or without meat. Some people also say you can't use ground meat. I agree that if all your meat is ground beef it isn't as good as a mix of meat such as cubed chuck and ground pork sausage. Both beans and ground meat have their place in chili, imo. Bring on the downvotes.
Meat and beans aside, something I learned on here that upped my chili game was the use of chili paste. I get dried poblano peppers, toast them in a skillet, and then puree them with some water to make a thick paste. It adds a deep earthiness that I love. I think of it like a chili roux.
Posted on 10/7/15 at 7:02 am to GAFF
Here
Competition Chili
Throw away your recipe and do it this way. No beans, no tomato. You will not be disappointed.
The recipe I list makes about a gallon. Multiply by 12, add water to get to 10 gallons and thicken with the masa flour and you will be just fine.
Competition Chili
Throw away your recipe and do it this way. No beans, no tomato. You will not be disappointed.
The recipe I list makes about a gallon. Multiply by 12, add water to get to 10 gallons and thicken with the masa flour and you will be just fine.
Posted on 10/7/15 at 7:03 am to GAFF
Buy 10 boxes of Wick Fowler. Transfer ingredients to your own containers. (It's all stuff you can buy in the spice aisle)
This would win or place at most chili cook offs I've been to.
This would win or place at most chili cook offs I've been to.
This post was edited on 10/7/15 at 7:05 am
Posted on 10/7/15 at 7:08 am to MeridianDog
I can vouch that MeredianDog's recipe is delicious. I've made it a few times.
But for a chilli competition, I don't think he can use ground meat?
But for a chilli competition, I don't think he can use ground meat?
Posted on 10/7/15 at 7:13 am to LSUZombie
quote:
don't think he can use ground meat?
Yes, except the rules vary and he needs to know the rules for his competition. I use cubed roast lots of the time, if I have it. Sometimes I use chili grind beef if I can find it.
The recipe I shared works just fine with ground beef, chili grind, or cubed beef. Actually, once or twice I have used Rib Eye steak. Was not as good as chuck roast.
The thing I wanted to share is the making of competition chili, which usually has no tomato or beans. If it is a serious competition, the rules may say that "no beans, no tomato".
I would hate to make 10 gallons of chili and not be serious about winning.
This post was edited on 10/7/15 at 7:16 am
Posted on 10/7/15 at 8:01 am to GAFF
Is this a sanctioned chili competition? If so, the rules will be as set forth by the sanctioning association and judging will be, at minimum, overseen by certified judges.
If not sanctioned, the rules can vary greatly as can the allowed ingredients and the tastes of those judging.
I tend to think that if they're mandating that a minimum of 10 gallons of chili is required, then it's probably not a sanctioned event.
Can you tell us more about the cook-off?
If not sanctioned, the rules can vary greatly as can the allowed ingredients and the tastes of those judging.
I tend to think that if they're mandating that a minimum of 10 gallons of chili is required, then it's probably not a sanctioned event.
Can you tell us more about the cook-off?
Posted on 10/7/15 at 8:07 am to GAFF
I would just buy 10 gallons of this and dump it in a pot, add some Tony's and diced onions and let it simmer until hot.
This is my favorite chilli, absolutely LOVE it. That being said, my wife did make this "7 can chili" last week that had 4 or 5 different kinds of beans in it and one of the small blocks of Velveeta cheese melted throughout it. It was fantastic as well.
This is my favorite chilli, absolutely LOVE it. That being said, my wife did make this "7 can chili" last week that had 4 or 5 different kinds of beans in it and one of the small blocks of Velveeta cheese melted throughout it. It was fantastic as well.
Posted on 10/7/15 at 8:09 am to TigerFanatic99
Interesting
Posted on 10/7/15 at 8:25 am to GAFF
From the Recipe Book. Double it for @ 10 gallons. Simple and good.
"A Large Chili Recipe"
10 lbs ground beef
12 lbs pork loin, roughly ground
6 onions, ground
3 Serrano peppers, ground
3 hatch chilies, ground
6 cayenne peppers, ground
1 large bunch of cilantro, ground
1 tsp oregano
1 Tbs cumin
1 Tbs each onion and garlic powder
8 oz chili powder, Mexine, Gebhardt, and a generic, mixed
2 quarts beef stock
1 Hershey bar
No power at the rock pile so I'm cooking a large chili for tomorrow night and later, should the jackals leave any. This is a work in progress.
Procedure:
1 First Seasoning
1 Browned the beef and drained the grease. Added the pork and all of the above ingredients. This will simmer 30 minutes and then I'll reseason and build it up.
2 Second Seasoning
1 Added 4+ ounces of chili powder, 3 more cayenne peppers, 1 T of cumin, 2 T of sea salt, 1 T of fresh black pepper and 2 T of fresh oregano...and 2 Hershey bars. I also made a slurry of 1 cup of corn meal and 3 cups of water and added that.
I
2 Lastly, to appease Mr Balls and R2R, I added 2 medium diced tomatoes. This will simmer 15 minutes, get seasoned one last time, probably get a little more corn meal slurry for body, and shut down for the cool down. It's just under 20 quarts of product as of now.
3 Final Seasoning
1 I added another cup of corn meal mixed with 3 cups of water. The texture is now what I wanted. Also added 3 more ounces of chili powders (Mexene and Gebhardt) along with another T of salt and 1 T of ground cayenne pepper. It's done. I highly recommend it. And it'll be much better Wednesday.
"A Large Chili Recipe"
10 lbs ground beef
12 lbs pork loin, roughly ground
6 onions, ground
3 Serrano peppers, ground
3 hatch chilies, ground
6 cayenne peppers, ground
1 large bunch of cilantro, ground
1 tsp oregano
1 Tbs cumin
1 Tbs each onion and garlic powder
8 oz chili powder, Mexine, Gebhardt, and a generic, mixed
2 quarts beef stock
1 Hershey bar
No power at the rock pile so I'm cooking a large chili for tomorrow night and later, should the jackals leave any. This is a work in progress.
Procedure:
1 First Seasoning
1 Browned the beef and drained the grease. Added the pork and all of the above ingredients. This will simmer 30 minutes and then I'll reseason and build it up.
2 Second Seasoning
1 Added 4+ ounces of chili powder, 3 more cayenne peppers, 1 T of cumin, 2 T of sea salt, 1 T of fresh black pepper and 2 T of fresh oregano...and 2 Hershey bars. I also made a slurry of 1 cup of corn meal and 3 cups of water and added that.
I
2 Lastly, to appease Mr Balls and R2R, I added 2 medium diced tomatoes. This will simmer 15 minutes, get seasoned one last time, probably get a little more corn meal slurry for body, and shut down for the cool down. It's just under 20 quarts of product as of now.
3 Final Seasoning
1 I added another cup of corn meal mixed with 3 cups of water. The texture is now what I wanted. Also added 3 more ounces of chili powders (Mexene and Gebhardt) along with another T of salt and 1 T of ground cayenne pepper. It's done. I highly recommend it. And it'll be much better Wednesday.
This post was edited on 10/7/15 at 8:36 am
Posted on 10/7/15 at 10:22 am to BottomlandBrew
quote:How about an upvote for that gif?
Bring on the downvotes.
Posted on 10/7/15 at 10:33 am to Bayou Tiger Fan Too
It's an unsanctioned event. It'll be judged but it's mainly to raise money for our local Trout Unlimited chapter. Any meat is allowed but it has to been checked before cooking.
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