Long ago, I started making chili. When I moved to New Mexico and we had snow days I started making chili for the employees, then customers started dropping by, then I had to start cooking on a large natural gas fired pot. After a few years of this and doing for friends and at the camps, I decided to try the CAS now they added an I, so its the CASI. I scored points, I got ribbons, cups, trophy's, but didn't have the time nor wanted to travel enough to really score.
I never made it to Terlingua as a contestant, but came dang close (I did enjoy a few fly-ins there though).
This is the family's secret recipe which myself and my Pop always have in our wallets in case of an emergency. My great uncle who was a butcher, who gave it to the small town's drug store owner, who gave it to my Pop, who in turn gave it to me. It came out of a little bitty town in West Texas called Rule, Tx. So that's the story. Here's the chili.
It was cold today and all those small pieces of brisket I have trimmed out came out the freezer! The rest is always stocked in the pantry for occasions like this.
I will post the recipe I used today below, just slightly altered from the competition recipe.
I didn't have any pork so I just went with brisket meat, coarsely chopped, even the course blade for the grinder is really too small. Brown the meat, add onions and garlic and cook to translucent.
This is the secret cowboy magic cow patty powder were all the good stuff happens. Please note that the good china is a matched set <chuckles>
Added the magic cowboy dust to the browned meat.
Tomatoes, normally I go with whole tomatoes something about squishing them between your fingers makes the chili special. Today I added diced tomatoes and a can of Rotel because this is is not really from the families recipes AND true chili is NOT hot. If you want hot, add it.
And its all in the pot, making happy sounds, for a few hours. Should be done in time for the Ball Game!
The above chili recipe
3 lbs of small cut brisket
Beef fat, about 4 to 1 meat to fat (chunked also)
3 garlic toes
2C while onions (chopped large)
30 oz. spring water
2 @ 14oz cans tomatoes
1 @ 12 oz can of original Rotel
The magic powder (the real stuff)
4T Chili powder (make your own is better)
2.5T flour
1T cumin
.5T salt
1T sugar
1/2T Ancho chili powdered
There no cayenne, ghost, peter, nor another pepper in this pot except homemade chili and Ancho.
The last picture, just a reminder chili like roux burns quickly so don't leave it unattended, even to play on the computer.
Here is "THE" recipe, make sure you have friends around.
4 lbs. brisket, course cut
1lb. Pork roast, course cut
1/2 lb. Suet
4C white onions, chopped large
6 toes of garlic (Minced)
30 oz. spring water
14 oz. beef consume
90 oz. Whole Tomatoes (Good Italian Plum)
Cowboy cow-patty magic dust
8T chili powder (Home Made)
5T flour
2T cumin
1T salt
2T Molasses
The above will completely fill an #14 DO
Best with Cheddar cheese, soda Crackers, Fritos, and Dois Equis Beer.......
Thanks for dropping by, and bundle up out there!
I never made it to Terlingua as a contestant, but came dang close (I did enjoy a few fly-ins there though).
This is the family's secret recipe which myself and my Pop always have in our wallets in case of an emergency. My great uncle who was a butcher, who gave it to the small town's drug store owner, who gave it to my Pop, who in turn gave it to me. It came out of a little bitty town in West Texas called Rule, Tx. So that's the story. Here's the chili.
It was cold today and all those small pieces of brisket I have trimmed out came out the freezer! The rest is always stocked in the pantry for occasions like this.
I will post the recipe I used today below, just slightly altered from the competition recipe.
I didn't have any pork so I just went with brisket meat, coarsely chopped, even the course blade for the grinder is really too small. Brown the meat, add onions and garlic and cook to translucent.
This is the secret cowboy magic cow patty powder were all the good stuff happens. Please note that the good china is a matched set <chuckles>
Added the magic cowboy dust to the browned meat.
Tomatoes, normally I go with whole tomatoes something about squishing them between your fingers makes the chili special. Today I added diced tomatoes and a can of Rotel because this is is not really from the families recipes AND true chili is NOT hot. If you want hot, add it.
And its all in the pot, making happy sounds, for a few hours. Should be done in time for the Ball Game!
The above chili recipe
3 lbs of small cut brisket
Beef fat, about 4 to 1 meat to fat (chunked also)
3 garlic toes
2C while onions (chopped large)
30 oz. spring water
2 @ 14oz cans tomatoes
1 @ 12 oz can of original Rotel
The magic powder (the real stuff)
4T Chili powder (make your own is better)
2.5T flour
1T cumin
.5T salt
1T sugar
1/2T Ancho chili powdered
There no cayenne, ghost, peter, nor another pepper in this pot except homemade chili and Ancho.
The last picture, just a reminder chili like roux burns quickly so don't leave it unattended, even to play on the computer.
Here is "THE" recipe, make sure you have friends around.
4 lbs. brisket, course cut
1lb. Pork roast, course cut
1/2 lb. Suet
4C white onions, chopped large
6 toes of garlic (Minced)
30 oz. spring water
14 oz. beef consume
90 oz. Whole Tomatoes (Good Italian Plum)
Cowboy cow-patty magic dust
8T chili powder (Home Made)
5T flour
2T cumin
1T salt
2T Molasses
The above will completely fill an #14 DO
Best with Cheddar cheese, soda Crackers, Fritos, and Dois Equis Beer.......
Thanks for dropping by, and bundle up out there!
