Chili Anyone?

[step-n-fetch-it]

Sorry if I committed a foul - I know this is a smokin' forum and didn't know where to post this... but - I'm a retired 1SG and continue to support our local HS JROTC which is sponsoring a chili cook-off to raise funds for our organization.

I'm new to the smokin' arena, but I've smoked my share of butts (I love big butts!); no competitions, just what we can devour... However, I'm totally new to the chili scene. Anyone willing to share a good chili recipe? I need to make 3-5 gallons (I would prefer more, hoping they will like it).

Actually, I'm thinking integrating smoked pork or beef into the recipe (which would be best???) Suggestions???

Anyone willing to help would be appreciated. Please - no "knock your socks off" (HOT) recipes, I would like this to be agreeable to all ages that sample - I don't want to have to call 911 for Grandma...

Thanks in advance for your assistance - I'm new and you guys/gals have been great! <give yourself a XOXO!>
Regards,
Steve

 

[deejaydebi]

Here's a link to some real good chill!

http://www.smokingmeatforums.com/for...ead.php?t=1570

 

[gypsyseagod]

i'd go w/ whatever repice she suggests-

 

[ajthepoolman]

Here is a classic Midwestern style chili with lots of meat and beans.

1 cup chopped onions
2 garlic cloves, minced
2 tablespoons vegetable oil
2 pounds coarsely ground chuck
1 1/2 teaspoons salt
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Worcestershire sauce
1 tablespoon sugar
2 cups tomato sauce
Two 16-ounce cans red kidney beans, drained
Tobasco to taste (5 to 10 shakes)

In a big, heavy skillet or Dutch oven, sauté the onions and garlic in the oil until they are soft. Add the beef and salt. Cook until the beef is completely browned, breaking it up with a fork as it cooks. Drain off any excess fat. Add the chili powder, cumin, Worcestershire, sugar, tomato sauce, and 2 cups water. Bring the chili to a low boil and summer 30 minutes, stirring occasionally. Add the beans and simmer 15 minutes more. Add the Tobasco and more salt, if desired.

I highly recommend with this chili, that you make some horseradish pickles to go with it.

One 32-ounce jar kosher dill pickle halves (about 4 large pickles), with brine
1/2 cup prepared horseradish
1 teaspoon cayenne

Pour the brine from the pickle jar into a large bowl. Mix the horseradish and cayenne into the brine. Cut the pickles into large bite-sized pieces and reimmerse them in the spiced brine. Cover and refrigerate several hours or overnight.

The pickles go great on top of a hot bowl of chili. By themselves, they will drain a horse's sinus cavity, but with the chili they compliment the flavor.

 

[vlap]

I have a good one that is relatively simple... send me a pm with your email and I will send it to ya. trade ya for a smoker ;) Too tired to type it out right now. Got some nice fish tonight including a 34" snook. I was hoping she was an inch shorter so I could take her home for dinner...

Also where did you serve? I spent 3 1/2 years at Ft. Bragg... Infantry... 2/505

 

[gypsyseagod]

post the snook vlap. i gotta go get a fish before i go crazy here... it's a b*tch not to see a saltwater sunrise daily....oi vey.....

 

[step-n-fetch-it]

Hey, I'm with gypsy, let's see a pic of the snook!! Love to fish- mostly fresh water though, but 'bout ready to start fishing the bay 'cause the rivers are sooooo low. I might not have caught it, but I can dream. . . .

Spent 'bout 11 yrs at Bragg with 82nd and 7th Special Forces (78-82, 84-92). My son is now stationed there with 7th SF - "gonna beat the old man" - I retired as 1SG, he says he is gonna retire as CSM (go for it!!).

I'll send a pm for the chili recipe; I really want to incorporate smoked meat into the chili. I have a sirloin tip, brisket and butt - just not sure which would be best.... again, I'm just startin' smokin'.

Heck who knows with that new (old) NB, I might do all 3 with some fatty's (actually I think a plain fatty would be good in it...)

Anyone have any ideas, please let me know.

Regards,
Steve

 

[Deer Meat]

That sounds like a great recipe there poolman..........and those pickles, wow.......... what an idea.

 

[vlap]

http://www.smokingmeatforums.com/for...ed=1#post95579
Here are a few picts for your pleasure.

Also I pm'd the recipe but I will post it here.

Chili con Carne

6 dried Ancho chilies(stems and seeds removed)
6 dried New Mexican chilies(stems and seeds removed)
2 tsp Cayenne
1lb beef (chunck)
1lb coarse ground beef
1lb coarse ground pork
2 onions chopped
1tbs chopped garlic
1 tbs Cumin
1 tbs Oregano
1 tsp sugar
1 C Tomato Sauce
3 C Beef Broth

Cover Chiles with hot water and let sit for 15 min. In a blender place chiles and water and blend till smooth.
Saute the meat until browned. Add onions and garlic, cook for 10 min.
Stir in cumin, oregano, tomato sauce and the broth and simmer for an hour.
Add pureed chile paste and continue to simmer for 30 minutes. Add ground Cayenne to increase heat and add water if necessary.

Serve with coleslaw, corn bread and honey butter.

This recipe is simple and can definitely be played with, modified and changed to your desire. I think the next time I make it I will try some chipotle's in adobo pureed and add enough for heat, flavor and smokiness.

 

[ajthepoolman]

I love the chili Brian. I don't love the fact that it sort of stays with you for a couple of days afterwards, if you know what I mean!