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Started By
Message
A Large Chili Recipe in The Making (Final Updates Completed)
Posted on 10/14/14 at 12:57 pm
Posted on 10/14/14 at 12:57 pm
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.
Ingredients
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 t oregano
1 T cumin
1 T each onion and garlic powder
8 ounces chili powder, Mexine, Gebhardt, and a generic, mixed
2 quarts beef stock
1 Hershey bar
Method For The First Seasoning
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 .
Second Seasoning
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.
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.
Final Seasoning
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.
Ingredients
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 t oregano
1 T cumin
1 T each onion and garlic powder
8 ounces chili powder, Mexine, Gebhardt, and a generic, mixed
2 quarts beef stock
1 Hershey bar
Method For The First Seasoning
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 .
Second Seasoning
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.
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.
Final Seasoning
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 10/14/14 at 2:28 pm
6
Posted on 10/14/14 at 1:01 pm to OTIS2
Do you cube or dice the Hersey bar?
Posted on 10/14/14 at 1:01 pm to heypaul
No beans, no care
Posted on 10/14/14 at 1:05 pm to OTIS2
Needs Tomaters
Posted on 10/14/14 at 1:05 pm to heypaul
quote:
Do you cube or dice the Hersey bar?
I ground it of course. My homage to molecular gastronomy...
Posted on 10/14/14 at 1:05 pm to lsupride87
In case your meat goes bad.
Nutria Chili
Recipe by: Chef Enola Prudhomme
3 tablespoons vegetable oil
2 pounds nutria ground meat
1 tablespoon + 1 teaspoon salt
1 teaspoon red pepper
1 tablespoon + 1 teaspoon chili powder
1 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup tomato paste
4 cups beef stock (or water)
1 can red kidney beans (opt.)
In a heavy 5-quart pot on high heat, add oil and heat until very hot. Add nutria meat, and cook and stir 10 minutes. Add salt, red pepper, chili powder, onion and both bell peppers. Cook and stir 15 minutes. Add tomato paste and 4 cups stock. Cook 30 minutes; reduce heat to medium. Add red kidney beans; cook an additional 10 minutes. Serve hot!
Nutria Chili
Recipe by: Chef Enola Prudhomme
3 tablespoons vegetable oil
2 pounds nutria ground meat
1 tablespoon + 1 teaspoon salt
1 teaspoon red pepper
1 tablespoon + 1 teaspoon chili powder
1 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup tomato paste
4 cups beef stock (or water)
1 can red kidney beans (opt.)
In a heavy 5-quart pot on high heat, add oil and heat until very hot. Add nutria meat, and cook and stir 10 minutes. Add salt, red pepper, chili powder, onion and both bell peppers. Cook and stir 15 minutes. Add tomato paste and 4 cups stock. Cook 30 minutes; reduce heat to medium. Add red kidney beans; cook an additional 10 minutes. Serve hot!
Posted on 10/14/14 at 1:06 pm to LSUballs
quote:
Needs Tomaters
Mr Balls, read the damn title. I'm making a big arse chili, not a big arse gumbo...or jambalaya.
Posted on 10/14/14 at 1:08 pm to Kajungee
I don't feel, and never have felt, urge to eat nutria....hope my steak continues.
This post was edited on 10/14/14 at 1:09 pm
Posted on 10/14/14 at 1:09 pm to OTIS2
Posted on 10/14/14 at 1:10 pm to OTIS2
quote:
Gebhardt
good man!
one thing that stands out to me is the 1 Hershey bar. is that a large enough portion of a sweet element for such a large pot of chili?
also I agree about the tomatoes, at least in the sense that you need some kind of acidity in there.
Posted on 10/14/14 at 1:11 pm to OTIS2
quote:
12 lbs pork loin, roughly ground
Ground pork loin? Is that the best cut for grinding? Seems like it might be lacking in sufficient fat.
Posted on 10/14/14 at 1:17 pm to Oenophile Brah
Pork loin has some fat in it. Not as much as a Boston Butt, but some. It would be the equivalent of using 90/10 ground beef
Posted on 10/14/14 at 1:21 pm to CHEDBALLZ
quote:
Pork loin has some fat in it. Not as much as a Boston Butt, but some. It would be the equivalent of using 90/10 ground beef
There's my answer. Probably wouldn't want 90/10 in my chili.
Posted on 10/14/14 at 1:28 pm to Oenophile Brah
The hamburger was 70/30...I have plenty of fat, most of which will be skimmed tomorrow .
R2R, I plan on using 3 full bars in the final product, ground of course. I feel an artistic need to change the structure of the chocolate.
R2R, I plan on using 3 full bars in the final product, ground of course. I feel an artistic need to change the structure of the chocolate.
Posted on 10/14/14 at 1:33 pm to OTIS2
While unconventional, diced butternut squash makes a valuable addition to any chili recipe. It adds an earthy richness to the dish and gives a ton more nutrients to the finished product.
Just a thought.
Just a thought.
Posted on 10/14/14 at 1:42 pm to StringedInstruments
Sorry, gotta have 'maters in my chili.
Posted on 10/14/14 at 1:43 pm to OTIS2
quote:
R2R, I plan on using 3 full bars in the final product, ground of course. I feel an artistic need to change the structure of the chocolate.
Nothing wrong with that. We'll just pretend it doesn't all melt the same.
Posted on 10/14/14 at 1:46 pm to Rohan2Reed
quote:
one thing that stands out to me is the 1 Hershey bar. is that a large enough portion of a sweet element for such a large pot of chili?
Should at least use a Hersey's Special Dark instead.
This post was edited on 10/14/14 at 1:58 pm
Posted on 10/14/14 at 1:53 pm to Rohan2Reed
quote:
We'll just pretend
I think that is the backbone of molecular gastronomy, ain't it? I must be on the right track.
Posted on 10/14/14 at 2:18 pm to OTIS2
Should have gotten some good quality restaurant Mexican chips and ground those instead of the cornmeal. No slurry needed. Much better option than the cornmeal now that I've had done that several times.
Mexican beer should be included. I agree on the dark chocolate. I think I like that or bittersweet better than the Hershey bar or a mix, at least.
Cilantro should be a garnish, in my opinion, because some people think it tastes like soap. I don't like it IN the chili, but I love cilantro. I've been using some toasted coriander and I like that addition.
Fresh garlic FTW. No beans is a good choice. I need more cumin than that in a much smaller chili. For that much meat, it doesn't seem near enough.
Carry on.
Mexican beer should be included. I agree on the dark chocolate. I think I like that or bittersweet better than the Hershey bar or a mix, at least.
Cilantro should be a garnish, in my opinion, because some people think it tastes like soap. I don't like it IN the chili, but I love cilantro. I've been using some toasted coriander and I like that addition.
Fresh garlic FTW. No beans is a good choice. I need more cumin than that in a much smaller chili. For that much meat, it doesn't seem near enough.
Carry on.
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