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Made Some Chili...Finally Posting the Pix.

post #1 of 19
Thread Starter 

Made some chili a couple weeks ago. Finally got them off the picture maker.

Here are the ingredients. It's similar to SmokinAl's award winning chili with some modifications for family tastes. My wife and kid aren't big pepper fans so I cut back on those.

 

IMG_1824.jpg

 

List #1

1 lb. ground chuck 80/20
1 lb. Smoked chuck roast

List #2

1 lg. sweet onion

1 large green pepper

2 jalapeno peppers

4 stalks celery

5 cloves garlic

List #3

28 oz. can tomato sauce

28 oz. can diced tomatoes

½ pkg. French’s chili seasoning

1 Tbs chili powder

1 tsp cumin

1/8 cup Worcestershire Sauce

¼ tsp oregano

1/8 tsp paprika

1 beef bullion cube
1 can dark red kidney beans

 

Total cook time 4 hours, meat will only be in pot 2 hours. Cool & refrigerate overnight. Reheat the next day. Enjoy!

 

Chopped up all veggies and sauteed in EVOO until almost soft.

 

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Added the tomatoes and beans and cooked for a couple hours covered on a slow simmer.

 

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Chopped up a pound or so of some leftover smoked chuckie.

 

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Fried up some ground chuck. Drain the fat real well.

 

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Added the meat and simmered for 2 more hours.

 

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Ahhh. Chili is ready.

 

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Boiled up some spaghetti.

 

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Served the chili over the spaghetti with some grated sharp cheddar on top. Yum!

 

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Put up the rest for another day.

 

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Thanks for watching.

 

post #2 of 19

  I'll take a couch,a remote and a BIG old bowl please ...... Looks good !

post #3 of 19

That looks delicious Scott! I like the idea of putting it over pasta.

 

We will be making chili & soup all the time in a couple of more weeks when it starts getting a little colder.

post #4 of 19

Looks great Scott!!

 

  Craig

post #5 of 19

Wow looks awesome!  I am kind of surprised there were Whole beans still in there after 4 hours!...I make Red Beans and Rice from Soaked Dry beans and they are all but mush in " 2 " hours...Interesting!...JJ

post #6 of 19

Great looking chili there.  I like to put a 12 oz. beer in mine; something rich and dark like Spaten Dunkel leaves some nice flavors but I like to try different ones just out of curiosity.  Has anyone else played around with beer in their chili?

post #7 of 19

Always better the second or third day.
 

Quote:
Originally Posted by SmokinAl View Post

That looks delicious Scott! I like the idea of putting it over pasta......


Al, that's the 3 way, sorta since there were already beans in the chili almost a 4 way but If you think that is good go for the 5 way FTW!

 

http://en.wikipedia.org/wiki/Cincinnati_chili

 

 

 

 

post #8 of 19

Looks great! I've never tried it over spaghetti before. I think I'll be trying your recipe next weekend.icon14.gif

post #9 of 19
Quote:
Originally Posted by AustinL View Post

Great looking chili there.  I like to put a 12 oz. beer in mine; something rich and dark like Spaten Dunkel leaves some nice flavors but I like to try different ones just out of curiosity.  Has anyone else played around with beer in their chili?



Been putting Beer in Chili for years although, I use whatever is on hand usually Yuengling Lager (Amber) or Black and Tan...Higher end Imports are not in the Budget with TWO Cheffie Daughter's in Culinary Colleges...JJ

 

post #10 of 19

Now you killed me I'm in my office and hungry and this one just got me .it looks so yummy i will Polish it with a piece bread yummmmmmy

post #11 of 19
Thread Starter 

Thanks guys. It was quite tasty. The pasta thing I learned in Milwaukee. That's the way Real Chili does it. They also give you oyster crackers. I didn't have any.

post #12 of 19

Looks-Great.gif I love chili.May have to try yours.

post #13 of 19

I like Chili of all kinds,however my Texas Red is my choice. Having moved to Ohio I had to ease up on the heat,so I do two pots.one mild with Tomatoe juice in it instead of Rotel , makes it so the In-laws can handle it;thenI make a batch for me and the Son that would ignite others up here on the day after,LOL.

 

I also go to my local Panaria(Mex. store) to get whole Chiles for my Chili Powder;that way I have no extra Salt or other shelf extenders to worry about.

 

I also dislike Beans in my Chili,they are a side dish and taken if wanted,so I leave them out of mine and add to the other Family's taste.

 

When I have no smoked meats handy(which is never,everyone eats it all), I use a combo of Beef and Pork and cut them to 1/2" chunks , brown them and put it together for my dish.

 

A good homemade Chili Powder is:

Ancho chile(whole)

Anahiem(or Hatch) Chile

Ground cumin

Salt to taste

 

For hotter Chili, I'll go for Pequeno or Jalapenos. I like the Pequenos as they are dried also and I can roast them in the oven till the smell tell you the oils are awakened for more flavor, then seed them if Needed and grind in my Coffee grinder. I have to watch Salt so I let the Chiles do the seasoning for me.

 

I will also add a can of Chilpolte(smoked Jalapenos in a sauce Adobo) when the Son drops by,good smoky flavor if you have no Smoked Meats handy.

 

Have fun and.....

post #14 of 19

MMMMMMMMM.......................................drool.gif

 

 

            points1.png

post #15 of 19
Thread Starter 

Thanks raptor. Appreciated. If you notice my recipe Stan there is no added salt except for what might be in the chili mix.

post #16 of 19

Over pasta!  I never thought of that.  yummmm 

post #17 of 19
Thread Starter 

Thanks Rick. Yeah you need to try it. BTW your signature is all jacked up. We've been having issues with that today.

http://www.smokingmeatforums.com/t/113579/signatures-all-jacked-up#post_719869

post #18 of 19

Interesting concept chili over spagetti.  Since hubby is diabetic that would be an absolute no, no found out three weeks ago.  But it sure looks good.  I make Texas style chili no beans lots of smoked beef and throw in some double smoked ham.

post #19 of 19

You're making me hongry!

th_HaHAAHaa.gif

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