Lets talk Chili. | TigerDroppings.com

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bryso
Clemson Fan
The Real Death Valley
Member since Dec 2006
27069 posts

Lets talk Chili.


I admit... my LA roots prevent me from making a good chili... can someone please help... it seems so simple.. take ground meat.. put in pot dump in some other stuff simmer for a few football games... eat..

How can i mess that up? maybe i should stick to gumbo.









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ndtiger
LSU Fan
vicksburg, ms
Member since Aug 2004
8295 posts

re: Lets talk Chili.


just buy the 2 alarm chili package and add 2 cans of dark red kidney beans.

its money






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bryso
Clemson Fan
The Real Death Valley
Member since Dec 2006
27069 posts

re: Lets talk Chili.








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Boh
LSU Fan
Baton Rouge
Member since Oct 2009
11317 posts

re: Lets talk Chili.


Here you go bruh
LINK






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Tigerdew
LSU Fan
Algiers
Member since Dec 2003
11016 posts

re: Lets talk Chili.


It's not often I get to tell this chili story but here it goes. I got to work the '96 Super Bowl in the Dome between the Patriots and Packers. The night before they had this big event in the New Orleans Center that included a chili cook off between a group from each team's home state. Anyway, the Wisconsin group ended up winning and peacocking like a bunch of idiots only to get disqualified because the team from Massachusetts found a large garbage can full of Wolf Chili cans. I've never seen people so serious about their chili. Anyway, I already know, csb.





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26081 posts

re: Lets talk Chili.


quote:

bryso


You can follow the recipe on the back of the Mexine brand chili powder, and most will think you're a chili wizard.






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120417 posts

re: Lets talk Chili.


quote:

it seems so simple.. take ground meat.

You're fricking it up already






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PoliticLA
LSU Fan
Member since Sep 2007
755 posts

re: Lets talk Chili.


This is a true Texas Red Chili

You need a dutch oven, iron skillet wooden spoon

6 or more pounds of bite-sized cubed beef
4 dried ancho chiles
1 medium-sized onion
4 cloves of garlic
chile powder
Mexican oregano
1 bottle of beer Shiner Bock,Negro Modelo
a lime
masa harina.
garlic powder
cayenne
unsweetened Mexican chocolate

Chop da shite. Make your meat bite sized. Mince garlic. Chop onion. Slice peppers. Throw the cooked anchos into a blender and just add enough water to cover them. Let it rest for a few minutes and then pulse until you have an ancho-chile slurry. Take your dried anchos, slice them open and remove the seeds and stems. Lay them flat on a hot, ungreased iron skillet and cook them for a few minutes until they start to bubble. Brown your meat. Don’t cook it all the way through, just sear it one pound at a time in an iron skillet laced with bacon grease. Don’t have or want to use bacon grease? I reckon peanut oil is a good substitute or maybe butter.
After the meat is lightly browned, throw the onions into the Dutch oven and cook in bacon grease until translucent. Throw in the garlic, cook for a minute or so, and then add your beef. Pour two cups of coffee over the meat and add a bit more water. You don’t want to add too much or you’ll end up with soup, not thick, rich chili.
After 30 minutes, remove the lid, stir and taste. This is where the improvisational part of the show begins. Add spices as you see fit until it has a kick of which you approve. I like to add at this point some grated unsweetened Mexican chocolate (about 2 tsps), and more chile and cayenne powder.

Cook, stirring occasionally for an hour. The meat should be getting very tender and your liquid should be getting thicker. Taste it. Add spices as needed. Keep stirring and cooking for another half hour. Now, open your bottle of beer (you deserve it after all this chili-pot babysitting) and pour about 1/3 cup into a glass and mix in a tablespoon of the masa harina. Stir this slowly into your chili pot. Taste it. Add more spices as needed. Cook for about 15 more minutes and then turn off the heat and let it rest.

Now, at this point, you should have a slightly stringy, meaty mass that tastes deep, peppery and rich. Here’s the test when it’s ready: can your wooden spoon stand up in the pot unassisted? If yes, superb—it’s good to go. If not, you may want to cook it a bit longer and add another round of the beer/masa mix.

I let it rest for a while, and then I like to stir in the juice of one or two limes. Pour into bowls, add a dollop of sour cream and/or cheese and serve.






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Zach
LSU Fan
Member since May 2005
63327 posts

re: Lets talk Chili.


My best chili is cooking a rump roast the day before. Then shredding it and making chili the next day.





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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120417 posts

re: Lets talk Chili.


quote:

This is a true Texas Red Chili

I do mine a little different but you're definitely doing way better than the rest of these ground beef clowns.

I usually try to put 2 different types of meat. Half cubed beef and half cubed pork.

Then about 25-30 chili peppers, 1 large onion, 6 cloves of garlic. I definitely add the shiner bock as well.

I leave the seeds in about 4 jalapenos and a couple of other peppers to give it some spice.






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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
3935 posts

re: Lets talk Chili.


quote:

You can follow the recipe on the back of the Mexine brand chili powder, and most will think you're a chili wizard.


This is very true.

ETA: And Mexene is made by Bruce Foods, a Louisiana company.



This post was edited on 10/10 at 1:27 pm


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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
20753 posts

re: Lets talk Chili.


I prefer a ground meat chili. If I want cubes of meat I'll make a stew.





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PoliticLA
LSU Fan
Member since Sep 2007
755 posts

re: Lets talk Chili.



quote:

I prefer a ground meat chili. If I want cubes of meat I'll make a stew.




The cubed bits become...

quote:

slightly stringy, meaty mass






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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
20753 posts

re: Lets talk Chili.


quote:

The cubed bits become...


quote:


slightly stringy, meaty mass



I know. I've made it with cubed meat before and have eaten other peoples as well. I like my chili w/ ground meat. 1/3 deer, 1/3 beef, 1/3 pork preferably.






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GynoSandberg
LA-Lafayette Fan
Member since Jan 2006
34248 posts

re: Lets talk Chili.


No! There is only one right way!!!

Just like there is only one way to boil crawfish. Or make a bloody mary.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26081 posts

re: Lets talk Chili.


quote:

I prefer a ground meat chili. If I want cubes of meat I'll make a stew.


I'm with you, Mr. Balls.






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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70798 posts

re: Lets talk Chili.


quote:

I like my chili w/ ground meat. 1/3 deer, 1/3 beef, 1/3 pork preferably.


hell yes






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120417 posts

re: Lets talk Chili.


quote:

I prefer a ground meat chili.

To each their own

But
quote:

If I want cubes of meat I'll make a stew.


That is just fricking stupid






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bryso
Clemson Fan
The Real Death Valley
Member since Dec 2006
27069 posts

re: Lets talk Chili.


quote:

e ground beef clowns.


I can take that... i admit i can't cook a chili






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26081 posts

re: Lets talk Chili.


quote:

Powerman


I'd bet you'd be a stew convert if Balls ever fed you...you might even buy a shotgun,hunting license and some camo.






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