CAS Award winning Chili

[foamheart]

 
Looks like a very interesting recipe Mr. Foamheart. I've copied it to my recipe file and will definitely be giving it a try. If it's as good as SoflaQr's fare, it will be a great addition to my chili recipies. Thank you very much for sharing. Great post.

I don't know, I am learning that those folks in SoFla are pretty learned about cooking. A fella would be hard pressed to attempt to show them anything that they have not mastered. Hope you enjoy it. It is definitely a proven winner.

 
We got Texacunz making gumbo… We got Louisianunz making chili…. This place has show gone crazy!

Points.  Twice in two days!

b

I know, what's up with that? Kinda of funny, and I almost didn't post chili. So many things we make we just take for granted. And the stuff we assume would be special really isn't. Its about what makes you happy.

 

[dirtsailor2003]

Thanks for sharing the story and your families recipe Foam!

I gotta ask though where's the BEANS

 

[jirod]

Thanks for the recipe and story as well.  Think I'm going to have to give this chilli a go Sunday.  Had a perfiect sized brisket in the freezer (little over 3 1/2 pounds with a nice fat cap still on it) that is thawing.  Since it's going to be a heat wave here in Iowa this weekend (low to mid 30's) I think I'm may smoke some ribs Saturday afternoon, and may throw the brisket on for a few hours Saturday with the ribs, then cut up the brisket Sunday morning for the chili.  Looking forward to seeing how this turns out.

 

[foamheart]

 
Thanks for sharing the story and your families recipe Foam!

I gotta ask though where's the BEANS

Beans? In the bean pot of course. Pinto beans with a big ol' bunch of bacon trim, some smothered taters, Mama's buttermilk cornbread and mustard greens!

<looks around confused>

Where is my cornfield county players saying Yum-m Yum-m?

 
Thanks for the recipe and story as well.  Think I'm going to have to give this chilli a go Sunday.  Had a perfiect sized brisket in the freezer (little over 3 1/2 pounds with a nice fat cap still on it) that is thawing.  Since it's going to be a heat wave here in Iowa this weekend (low to mid 30's) I think I'm may smoke some ribs Saturday afternoon, and may throw the brisket on for a few hours Saturday with the ribs, then cut up the brisket Sunday morning for the chili.  Looking forward to seeing how this turns out.

All joking aside, if you are going to use the brisket fat in your chili, best to grind it or at least mince it. The hard fat from the brisket doesn't render like normal fat and there is nothing worse than a mouth full of half rendered fat. Well maybe beans in the chili but that's just silly I mean who'd do something like that?

I like chunks of brisket because I want it to cook down in a certain time perfectly, the fat would need to be at least half that size. Look at the picture above with the meat and onions, the fat you can see if very small.

Good luck I hope it comes out great! Oh and q-view of your adventure would be really cool!

 

[jirod]

Thanks so much for the advice.  I was thinking about seperating the fat cap and chopping it up and melting it and then cooking the meat and all in that fat, but would never have thought about that hard fat not melting the same.  Will the harder fat cap really not render very well at all, or just take longer?  I will definitely chop it up finer before I put it in the pot to melt it.

Thanks a lot for the advice and help.  I know "fat is flavor" but you're definitely right, biting into a huge chunk of fat isn't very pleasing.  Seems up here in Iowa you rarely find chili without beans (not a huge bean fan) so this recipe is very enticing for me.  Thanks again.

 

[eman]

Looks like a great recipe. 

Just a bit of FYI to those that don't cook chili.

I like a spicy chili w/ a bite of heat. 

DO NOT season the chili to be as hot / spicy as you want it when you cook it!!!

 The pepper and other spices will greatly  intensify over night in the fridge. 

When i first started cooking ,i would cook it to the heat level i liked. The next day it was hard to eat ( To hot).

 

[bdskelly]

 
Looks like a great recipe. 

Just a bit of FYI to those that don't cook chili.

I like a spicy chili w/ a bite of heat. 

DO NOT season the chili to be as hot / spicy as you want it when you cook it!!!

 The pepper and other spices will greatly  intensify over night in the fridge. 

When i first started cooking ,i would cook it to the heat level i liked. The next day it was hard to eat ( To hot).

AND… If anyone accidently makes a chili that is too hot they can send it to Brian in Texas! 

 

[foamheart]

 
Looks like a great recipe. 

Just a bit of FYI to those that don't cook chili.

I like a spicy chili w/ a bite of heat. 

DO NOT season the chili to be as hot / spicy as you want it when you cook it!!!

 The pepper and other spices will greatly  intensify over night in the fridge. 

When i first started cooking ,i would cook it to the heat level i liked. The next day it was hard to eat ( To hot).

That is why I always recommend to folks that you make the chili as is, if you want more heat add it to your bowl. Heat doesn't gain anything by a long cook, if you do it a bowl at a time its always as you and others want it.

BTW if you add too much hot you can remove a little but adding a small amount of sugar.

 

[eman]

My chilli has molasses ,a beer and a cup of black coffee in it already

 

[foamheart]

 
My chilli has molasses ,a beer and a cup of black coffee in it already

 I used coffee in my chili for years, a buddy always would slip around and dump beer in it. There is nothing wrong with different flavors, I actually enjoy using different tastes. That's how I found out I actually really like the ancho chili in my chili.

 

[jirod]

Made this over the weekend, although I didn't get a chance to smoke that brisket first, and I was very impressed.  I still might need to fiddle with it a little more to make it "my own", as Foamheart said for my specific taste, but I've shared some with co-workers (I'm single so a chili that starts with 3+ pounds of brisket is a lot) and they all love it.

I did dice up that fat cap and put it in the pot on real low heat to render down first, took about 20-25 minutes for just the fat to melt.  Then everyone in the pool per Foamheart's instructions.  Only real difference I used crushed tomatoes instead of diced or whole.  Turned out very very good, so thanks for sharing that recipe again.  Will definitely be making this again.  I will hopefully be able to post some Q-View sometime.

 

[foamheart]

I am happy you and your friends enjoyed it. Save a little, it does freeze well in zip-lock bags.

That stuff is like ambrosia on hotdogs!

Glad ya liked it, next time try adding a little diced pork it really favors up the pot.

Just wondering , how many mentioned it wasn't chili hot?

 

[daveomak]

Tomorrow will tell a tale..... A batch of FH's chili has been made.... a few minor adjustments.... chuck roast cut up, extra garlic, Brides jalapeno/tomatoes in place of Rotel's, a Tbls of medium chili powder added, 2 tsp. of northern Garam Masala for complexity and a 1" squeeze of Anchovy paste for Umami.... One Beer in place of water... Sounds like quite a few changes but they were subtle..

Thanks for the "shove".... I needed it.....

8 Roux done.JPG

• daveomak
• Jan 18, 2014

12 Chili Money.JPG

• daveomak
• Jan 18, 2014

The tasting test was really good.... The Garam Masala added a very nice "what is that".... The beer, well I always cook with beer, you know what they say about water.....

It is sitting on the back porch "blooming".... tomorrow it will be better, if that's possible.... Thanks Kevin.....

GEAUX HAWKS......

 

[foamheart]

Ya know a person who doesn't like chili would probably bully a child or kick a dog.........

Glad you like it, hope it gets even better by tomorrow. I don't add Jalapenos because they physically make me ill. My stomach starts cramping but I drink a lot of beer first trying to feel better.

 

[jaxrmrjmr]

Looks good and more importantly it looks simple.  I guess my go-to chili recipe is from Carroll Shelby.

 

[java]

Jax, care to share?

 

[jaxrmrjmr]

 
Jax, care to share?

I can't take credit for it.  It's a mix you can buy.  My wife introduced me to it and it is good.  Add to it to make it how you like.  The ingredient list is:  2lbs browned and drained beef, 8 oz can of tomato sauce, 16 oz water, seasoning packet.  It is meat in a very good tasting sauce.  We normally eat it with grilled sharp cheddar cheese sandwiches and a dollop of sour cream. 

Do you see that Chef's Best seal on the package?  I have no idea who they are or where they come from, but, when you see that seal, give the product a try.  I have found some really good stuff carrying that endorsement.

I need to try Foam's chilli.  It looks easy to make and very good.

 

[jaxrmrjmr]

Hey Kevin,

The seasonings you use look grey in the bowl, but red/brown when on the meat.

Any gunpowder seasoning in there?

Doug

 

[foamheart]

 
Hey Kevin,

The seasonings you use look grey in the bowl, but red/brown when on the meat.

Any gunpowder seasoning in there?

Doug

Nope its really pretty mild stuff, but you can spice it up. I do sometimes when feeling wild and crazy..... maybe a cayenne seed or two. But like I say, its just good chili that everyone can enjoy, because those wanting to bring that heat can still do it.

 

[jaxrmrjmr]

We should have one more cold snap this year.  I will make this chili then.  When I say cold snap, I mean it hits low 30s overnight and it might not hit 70 the next day!  Burrrrr......