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Started By
Message
Chili recipe needed
Posted on 2/26/17 at 11:05 am
Posted on 2/26/17 at 11:05 am
Have been roped into participating in a chili cook off. Need to make about 30 qts. Plan to use a turkey fryer in a crawfish pot as a double boiler. Got a large paddle as well. I feel pretty good about the setup.
Anyone care to share a recipe? I saw the other thread (looked awesome) but am looking for something easier. Full disclosure, I plan on using beans given the amount that needs to be made.
Anyone care to share a recipe? I saw the other thread (looked awesome) but am looking for something easier. Full disclosure, I plan on using beans given the amount that needs to be made.
8
Posted on 2/26/17 at 11:10 am to dirtsandwich
My recipe:
Two jars of Tabasco
Follow recipe on back
Done
Two jars of Tabasco
Follow recipe on back
Done
This post was edited on 2/26/17 at 11:11 am
Posted on 2/26/17 at 11:12 am to dirtsandwich
Look at the large chili recipe in the Recipe Book above for some ideas. 
Posted on 2/26/17 at 11:16 am to Lee Chatelain
Yep this too
Posted on 2/26/17 at 11:25 am to dirtsandwich
4# ground meat(I use 80/20)
1 can rotel tomatoes(I use hot)
2 cans(16oz) Bush's chili beans(I use hot)
1 large onion diced fine
3/4 cup bell pepper diced
1/2 can(2.5oz size) McCormick's Mexican hot chili powder
2tsp. Salt
2tsp Tony's
2tsp cumin
1/2 tsp garlic powder
16oz tomato sauce
16oz ketchup
20 oz water(I use 12oz Abita Amber plus 8oz water)
Brown ground meat, add onions & bell pepper about halfway thru browning process...remove excess oil. Add water/beer plus all seasonings. Cook over medium heat til liquid is reduced...should just be covering the meat. Add beans, tomato sauce & ketchup. Heat thoroughly, reduce heat and simmer for about 15 minutes.
Just gave out my mom's 40+ year old recipe...enjoy. Should bring out a little sweat around the eyes. You can add more chili powder if it's not hot enough.
Got some in the freezer from a batch I made a couple of weeks ago...gonna be dinner tonight.
1 can rotel tomatoes(I use hot)
2 cans(16oz) Bush's chili beans(I use hot)
1 large onion diced fine
3/4 cup bell pepper diced
1/2 can(2.5oz size) McCormick's Mexican hot chili powder
2tsp. Salt
2tsp Tony's
2tsp cumin
1/2 tsp garlic powder
16oz tomato sauce
16oz ketchup
20 oz water(I use 12oz Abita Amber plus 8oz water)
Brown ground meat, add onions & bell pepper about halfway thru browning process...remove excess oil. Add water/beer plus all seasonings. Cook over medium heat til liquid is reduced...should just be covering the meat. Add beans, tomato sauce & ketchup. Heat thoroughly, reduce heat and simmer for about 15 minutes.
Just gave out my mom's 40+ year old recipe...enjoy. Should bring out a little sweat around the eyes. You can add more chili powder if it's not hot enough.
Got some in the freezer from a batch I made a couple of weeks ago...gonna be dinner tonight.
Posted on 2/26/17 at 11:35 am to Lee Chatelain
I use that 2 alarm chili all the time and people love it. Only thing I do different is brown 1 small-minded size yellow onion per pack and double the liquid. If I put beans I use both packs of red pepper, if I don't use bean I only put 1 pack of red pepper.
Posted on 2/26/17 at 11:36 am to OTIS2
Thanks. Will do.
Posted on 2/26/17 at 3:57 pm to dirtsandwich
Posted on 2/26/17 at 5:09 pm to CHEDBALLZ
2 alarm kit is my go to chili recipe. I used to cook chili once a year at work just before deer season to make room for fresh deer meat. I would use about 5 boxes and 10# ground deer. I've had several people tell me I should enter a chili cook off.
They never knew it was from a box.
They never knew it was from a box.
Posted on 2/27/17 at 9:18 am to dirtsandwich
My go to:
Ground deer meat and
Ground deer meat and
Posted on 2/27/17 at 9:35 am to shawnlsu
Use a chuck roast instead of ground meat.
Posted on 2/27/17 at 11:47 am to dirtsandwich
Few cans of diced tomatoes
Few cans of red Kindney beans
Couple boxes of 2 alarm chili kit
Brown some hamburger meat
Win the contest.
Few cans of red Kindney beans
Couple boxes of 2 alarm chili kit
Brown some hamburger meat
Win the contest.
Posted on 2/27/17 at 12:06 pm to Passing Wind
quote:
Two jars of Tabasco
Follow recipe on back
Done
Yup, and if you are feeling adventurous try using 1 jar of spicy, 1 jar of mild.
Posted on 3/4/17 at 5:46 am to dirtsandwich
About to go cook 12 gallons of chili and drink about half that in beer. Wish me luck. 37 degrees right now. Good chili weather I guess. 120 teams competing and a nontraditional recipe so no thoughts on winning. If it turns out well, I will post the recipe.
If anyone is in BHM and coming to the event, stop by tent 42.
If anyone is in BHM and coming to the event, stop by tent 42.
Posted on 3/4/17 at 6:12 am to dirtsandwich
Posted on 3/4/17 at 9:16 am to dirtsandwich
Good luck
This post was edited on 3/4/17 at 9:16 am
Posted on 3/5/17 at 6:19 am to TH03
We finished in the top 20. Very pleased with the result and the chili. People seemed to like it.
As noted above, we went nontraditional in taste, texture and ingredients. Some may complain that the recipe below isn't real chili. Maybe it's not.
Served over 9.5 gallons. And drank all the beer.
Liquids were:
Beef broth
Veggie broth
Truck Stop Honey brown ale
Water as needed
Tomato paste
Some corn meal to thicken.
Spice:
Can of hot chipotle paste
Biggish bottle of Cholula
Probably 3 cups chili powder
2 cups or so of cumin
Liberal use of cayenne
Black pepper
Bottle of habanero pineapple chunks
Base:
10lbs of 80/20 ground beef
5lbs of Italian sausage (half spicy)
White onions (4 bags)
Black beans (12 cans or more)
Rotel (9)
Canned corn (big can)
Jar of pickled cactus.
The chili flavor was pretty upfront. There was some sweetness as well. Definite hear but more in the backend.
It was more soupy than I wanted. We put in a fair amount of cornmeal for a better consistency.
If doing again, I might double the meat. Maybe more beans. Might also go darker on the beer.
A lot of work but a lot of fun. Who wants to help me clean up all of this crap? I have a feeling my team is out on that.
As noted above, we went nontraditional in taste, texture and ingredients. Some may complain that the recipe below isn't real chili. Maybe it's not.
Served over 9.5 gallons. And drank all the beer.
Liquids were:
Beef broth
Veggie broth
Truck Stop Honey brown ale
Water as needed
Tomato paste
Some corn meal to thicken.
Spice:
Can of hot chipotle paste
Biggish bottle of Cholula
Probably 3 cups chili powder
2 cups or so of cumin
Liberal use of cayenne
Black pepper
Bottle of habanero pineapple chunks
Base:
10lbs of 80/20 ground beef
5lbs of Italian sausage (half spicy)
White onions (4 bags)
Black beans (12 cans or more)
Rotel (9)
Canned corn (big can)
Jar of pickled cactus.
The chili flavor was pretty upfront. There was some sweetness as well. Definite hear but more in the backend.
It was more soupy than I wanted. We put in a fair amount of cornmeal for a better consistency.
If doing again, I might double the meat. Maybe more beans. Might also go darker on the beer.
A lot of work but a lot of fun. Who wants to help me clean up all of this crap? I have a feeling my team is out on that.
Posted on 3/5/17 at 6:32 am to dirtsandwich
Out of curiosity where did yall come up with that recipe? Because it sure wasnt this board lol.
That being said, I would bet that It did taste good. Good job, now fix up your recipe for next year and win!
That being said, I would bet that It did taste good. Good job, now fix up your recipe for next year and win!
Posted on 3/5/17 at 6:52 am to Jibbajabba
I did some googling and decided to go beef broth base with mix of beef and sausage. Knew I wanted some sweet heat but went to the store with an open mind.
Saw the habanero pineapple and though what the hell. Then the cactus and decided to go full TexMex or whatever it ended up being.
Saw the habanero pineapple and though what the hell. Then the cactus and decided to go full TexMex or whatever it ended up being.
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