Tommy's World Class Chili

Discussion in 'Side Items' started by tommy c, Aug 12, 2006.

  1. tommy c

    tommy c Meat Mopper OTBS Member

    9-10 #sirlion steak (yes sirloin steak....trust me [​IMG] )
    3# thick cut bacon
    3# pork sausage
    3 large vadalia onions
    6 green onions stalks included
    6 green bell peppers
    3 red bell peppers
    1 yellow bell pepper
    15 garlic cloves crushed
    12 stalks celery diced
    3/4 cup oil
    6-8 jalapeno peppers or variety of your choice [​IMG]
    6# tomato sauce
    6# stewed tomato
    3-5 packs of chili seasoning-I prefer caroll shelby's
    1-2 boxes of fresh mushrooms- sliced
    15 Tbls chili powder
    6 tsp crushed cumin
    3 tsp tabasco
    2 tsp worcestershire
    2 tsp cayenne pepper
    2 tsp oregano
    2 cups beef stock

    Marinade the steak in worcestershire for about an hour and throw on the grill till medium rare.
    Cut bacon to 1 inch and fry till ALMOST crisp. Drain and keep the grease.
    Fry pork sausage and drain grease.
    Dice vadalia,green onion,and all peppers. Slice mushrooms, and mash garlic. Dice celery. Saute these items in the oil in batches so you get good caramelization. (if you do too much at once, it stews)
    Cut the steak into chunks and combine all meats, all veggies, all tomatoes and sauce into pot. ( throw all of that bacon grease in there too! [​IMG] again....trust me PORK FAT RULES)
    Add all spices,beef stock, worcestershire and cover over medium heat for about3 hrs stirring frequently.
    I then like to turn it off to cool and refridgerate overnite and reheat the next day! Always better the next day [​IMG]
    Now if you like beans... go ahead and throw as much as you like!

    Thats it....chow down :D If ya have questions, I'm here for ya!

    Makes 3 Gallons
     
  2. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    This recipe looks fascinating! I will give it a whirl in October sometime when I have offered a pot of chili to my workmates!
    Cheers!
    Monty
     
  3. cheech

    cheech Master of the Pit OTBS Member

    Tommy C thanks for sharing the recipe.

    I may have to have organize a chili competition! With this recipe it would appear that I could win hands down
     
  4. tommy c

    tommy c Meat Mopper OTBS Member

    Cheech,
    I won Grand Champion with this recipe :shock: As I posted yesterday I've been reluctent to release it before today :roll: But because I've gained alot of knowledge from everyone here at the best damn forum on the web..........I'm givin' it to all [​IMG] ENJOY!!!!!!! and let me know what ya think. I do request 50% of all winnings in competitions though :lol: :lol: just kiddin'
     
  5. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    My hat's off to you Tommy. :D

    We'll have to give your chili a try when it cools off around here. I can't wait.
     
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ah, my kind of chili-NO BEANS!!! I can see this one cooking at the next football tailgate party!!
     
  7. cheech

    cheech Master of the Pit OTBS Member

    Tommy how many people do you figure on this recipe feeding?
     
  8. tommy c

    tommy c Meat Mopper OTBS Member

    Cheech, That's a tough question. It makes quite a bit.....but it don't last long [​IMG] I wish I could give ya a better answer, but, I'd be lyin' :oops:
    Roughly 3 gallons
     
  9. cheech

    cheech Master of the Pit OTBS Member

    I made this recipe with what I had in the house.

    So I did not follow it to the letter.

    I must say it is awesome. Thanks for sharing the recipe
     
  10. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Tommy C,
    I have one wonderful chili recipe in my file ... that is Fl. Jeff's Chili Verdi. After reading this recipe, I have also copied it into my file (that's the keeper file). I'm going to give it a try as soon as I can but judging from just reading it, I'm sure it's going to be a keeper. Thanks for sharing it.
     
  11. tommy c

    tommy c Meat Mopper OTBS Member

    I was wondering if anyone was going to try this :oops: I think this is going to be very popular, once more people try it [​IMG]
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Tommy -
    Sounds good ! I was just asking about a chill with meat chunks in another thread! LOL

    Gotta try this!
     
  13. cheech

    cheech Master of the Pit OTBS Member

    DeeJayDebi you really do need to try this. It is out of this world good.
     
  14. shellbellc

    shellbellc Master of the Pit OTBS Member

    I have my own chili recipe that I make, couldn't tell you the exact measurements of what goes in it, but definitely is always better with chunked meat. I just use chuck (beef cubes). I never thought of bacon in chili!!! I'm definitely going to try this recipe, maybe cookin up a batch Saturday for Superbowl!! We use beans up here, but I've been cutting back on the amount, maybe two small cans for asthetic reasons. Don't want to upset the natives.
     
  15. I whipped up a batch for a football game tonight. [​IMG]
     
  16. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    yes sir, no beans!! Much mo betta on my blood sugar! I thank you! [​IMG][​IMG] Terry
     
  17. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    OK..I'm confused.. Every Chili Cook-Off I have been in was real picky about "green" things in the turn-in container. We also got dinged if fat could be seen floating on top or tasted when eating it (bacon). You won Grand Champion with green things and by putting the pork fat back in?

    Now, I've never won Grand Champion, so maybe I'm missing something and should try adding more of your recipe to my chili... [​IMG]
     
  18. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    texas world chili(or any other)cookoff rules state.
    no beans
    no vegetables
    (tomatoes & chiles are fruits so they qualify as legal-as does garlic & onion).
    just stating some rules not gouging someone's recipe or starting something. but here's the benchmark for chili in a cookoff setting.
    http://www.chili.org/terlingua.html
    http://www.inmamaskitchen.com/FOOD_I...i_cookoff.html


    There is only one kind of chili recognized by CASI: Texas red. No fillers are allowed, or as the rules state: "NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted." (In Texas putting beans in chili has replaced horse thievery as the number one hanging offense.)
     
  19. deejaydebi

    deejaydebi Smoking Guru

    Gyspy -
    I did try it a few times. I think it's on my website under the Hall of Fame page. I use my leftover pulled pork or brisket and it's quite good. I do like beans though any kind of beans! I think the last time I threw in pintos.
     
  20. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i love brisket in mine & (being from texas hate to admit this)sometimes add pintos for the inlaws. i was just posting that for anyone wanting to enter a CASI cookoff. kinda like throwing a tomato wedge in yer kcbs presentation plate...just general info- but i thought the hanging offense part was hilarious.
     

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