- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Cool front this weekend, let's talk chili
Posted on 9/10/15 at 8:10 am
Posted on 9/10/15 at 8:10 am
Here is my recipe, please critique it and give me some pointers for this cool front football chili excellence.
1 lb leftover smoked brisket
1 lb pork sausage/ground beef (whichever I'm feeling)
1 package of thick cut bacon
1 large onion
1 bell pepper
3 cloves garlic
1 can of tomatoes
1 can tomato paste
1 lb dry red beans
1 bottle decent beer
2 packs chili seasoning
Chili powder to taste
Soak beans overnight
Lightly cook bacon in pan
Brown pork sausage/ground beef with 1 chili pack and additional seasonings
Remove the browned meat, set aside
Saute onions, bell pepper, garlic in same pan
Throw meat, veggies, tomatoes, beer into crock pot on low
Let it cook, throw in beans 1 hour before eating.
Thoughts?
1 lb leftover smoked brisket
1 lb pork sausage/ground beef (whichever I'm feeling)
1 package of thick cut bacon
1 large onion
1 bell pepper
3 cloves garlic
1 can of tomatoes
1 can tomato paste
1 lb dry red beans
1 bottle decent beer
2 packs chili seasoning
Chili powder to taste
Soak beans overnight
Lightly cook bacon in pan
Brown pork sausage/ground beef with 1 chili pack and additional seasonings
Remove the browned meat, set aside
Saute onions, bell pepper, garlic in same pan
Throw meat, veggies, tomatoes, beer into crock pot on low
Let it cook, throw in beans 1 hour before eating.
Thoughts?
10
Posted on 9/10/15 at 8:18 am to BoogaBear
I posted a chili for critique on here a while back, and someone mentioned sautéing some dry poblanos and then combining with some water and blending until a paste. I tried it and loved it. That kind of opened up the door for me to try some new things with peppers. Last week I smoked a whole bunch of peppers and then dried and ground them up in anticipation of chili season.
Posted on 9/10/15 at 8:22 am to BoogaBear
I have never made the same chili twice. Chipotle in Adobo Sauce and chocolate stout never fail
Posted on 9/10/15 at 8:25 am to Dire Wolf
Yes, stouts are always a good addition. Ten Fidy makes a great chili.
Posted on 9/10/15 at 8:43 am to BottomlandBrew
Excuse to get ten fidy...check
Posted on 9/10/15 at 9:17 am to Dire Wolf
RE: never the same way twice, I'm in that camp....agree about a bottle of beer, too. Chopped, roasted green chiles, some yellow bell pepper for color/variety, and I usually vary the beans (white, pinto, black, red kidney).
Posted on 9/10/15 at 9:18 am to BottomlandBrew
quote:
Ten Fidy makes a great chili
yeah, i would have a heard time putting a ten fiddy in my chili. I love that beer too much.
I have been playing with idea of making a dark roux out masa flour for chili but I do not know.
Posted on 9/10/15 at 9:23 am to BoogaBear
Seems like an awful lot of work for a pot of chili, when you can buy a 2 alarm chili mix and be done in an hour.
Posted on 9/10/15 at 9:29 am to hungryone
quote:
Chopped, roasted green chiles, some yellow bell pepper for color/variety, and I usually vary the beans (white, pinto, black, red kidney).
I am with you, i have done it enough that what i like stays and i will toss in other stuff. Slow cooked pots of meat and veggies rarely taste bad but there has been a few times that has been more of taco soup than a chili.
the biggest difference in taste has been going away from chili powders and moving to dried peppers.
Now i really want to cook some chili
Posted on 9/10/15 at 10:12 am to Dire Wolf
anyone who doesnt add cumin seed for seasoning to their chili needs to
This post was edited on 9/10/15 at 10:13 am
Posted on 9/10/15 at 10:15 am to mpar98
I love a good chilli. The simpler the better. I'm going to try the smoked chili's ground to a paste idea.
Posted on 9/10/15 at 10:18 am to BoogaBear
I would add some heat to it. Jalapenos or some other kind of pepper
No
quote:
ms like an awful lot of work for a pot of chili, when you can buy a 2 alarm chili mix and be done in an hour.
No
Posted on 9/10/15 at 10:24 am to Jones
Wife is a heat wuss. I usually garnish mine with fresh jalapenos.
Will the dried poblano paste add much heat?
Will the dried poblano paste add much heat?
Posted on 9/10/15 at 10:27 am to BoogaBear
I haven't used the paste but poblanos have less heat than jalapenos so they could work for you.
I love peppers and the poblano is one of the better ones imo.
I love peppers and the poblano is one of the better ones imo.
Posted on 9/10/15 at 10:29 am to BoogaBear
If it's just poblano, then no heat. Other pepper will add heat. Here is the link I was given.
Posted on 9/10/15 at 11:29 am to BoogaBear
quote:
Thoughts?
Way too early for Chili. The low in Dallas will only be 62 and warming to 85. I prefer to wait until its in the 50s for highs.
Posted on 9/10/15 at 1:43 pm to Zappas Stache
High of 76 and low of 52 here Saturday 
Posted on 9/10/15 at 2:51 pm to BoogaBear
Powerman has a great recipe
Posted on 9/10/15 at 2:53 pm to mpar98
quote:
anyone who doesnt add cumin seed for seasoning to their chili needs to
Try using a small amount of whole cumin seed & toast it in a little oil before browning onions in said oil. Roasted whole cumin has a much warmer/deeper flavor than the preground (usually stale) cumin.
Posted on 9/10/15 at 3:54 pm to hungryone
What other cheap cut of beef would be good to smoke and use in a chilli? I dont want to do a whole brisket.
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News