Finally it's chili weather

[WillRunForQue]

At least according to most of my family... On the other hand, I could eat a bowl of red or green anytime!

I've done this process a few times now but don't worry too much about the exact ingredients/ratios. The two stars of the show are the peppers and the meat.

For peppers, I seeded, tore, and lightly toasted around a dozen total dried ancho, guajillo, and arbol peppers, soaked them in chicken broth, then blended into a paste.

For meat, I seasoned and smoked my favorite versatile cut, tri-tip, like a brisket until it hit 195*. I wrapped in foil around 160* after it had good color to push it through the stall.

The tri-tip rested in the fridge overnight, then I cubed it into smallish bites (wife's preference for chili) and put around 2/3 into the pot with all of the beans, peppers, veggies, and more. I'll save the rest and add for the last 15 minutes or so.

Now I just have to wait a few hours for it to simmer away... A few hours?!? Waiting for chili is always the worst part!

I don't have pics from start to finish, but here are a few...

Meater graph... not sure why the peak showed up as 492* (wow! that would be something!). Early start as you can tell...

Cubing up the tri-tip (WARNING: Graphic smoke ring view ahead)...

Starting to simmer away...

 

[jcam222]

Yea sir that is right up my alley. I love good chili! Sounds like yours will be amazing.

 

[chef jimmyj]

Beans in Chili is Fighting words to some folks. I like them too, Shhh I'm to old to fight. My family are not fans. So I make all Meat Chili and serve Cincinnati Style. An hour into simmering I laddle off a couple Cups of the Chili liquid into Canned Beans and let that simmer until tasting great. Assembly is a bed of Spaghetti, Beans, Chili, Raw Onions and a pile of grated Cheddar. A couple minutes under the broiler and dinners on.

You are off to a great start! Looking forward to the finished Chili...JJ

 

[WillRunForQue]

JJ, that sounds like a great negotiation brokered over many years of quarreling

Growing up for me chili was browned ground beef and a can of chili beans... things have evolved some since then!

 

[WillRunForQue]

Coming along, darkening and thickening a bit...

 

[chilerelleno]

Half of me wants to stand up screaming obscenities over the treatment of that tri-tip.
And the other half is telling the other half to shut-up and let the man cook.
LOL!
Your chile sounds like it's off to a great start with that base of chiles.
How many Arbols were in that dozen, in other words, how much heat is in your chile?
I would love to see a more detailed recipe.
I'm watching and hoping to see some good pics of the finished product.

Beans in chile starts more arguments than religion/politics.
I'll make or take mine either way.
More arguments can be found in the debate over the merits and Mexican, Texas and Cincinnati chiles.

But everyone knows that Cincinnati isn't real chile, it's just a meat sauce.

 

[pigbark]

Looking good quer, i grew up on a tomato base with ground beef, beans, macaroni style Chili... Evolution- nothing better..

My Aunt made a white Chili. it was good but i prefer a red Mator base as i like the acid...

 

[WillRunForQue]

Half of me wants top stand up screaming obscenities over the treatment of that tri-tip.
And the other half is telling the other half to shut-up and let the man cook.
LOL!
Your chile sounds like it's off to a great start with that base of chiles.
How many Arbols were in that dozen, in other words, how much heat is in your chile?
I would love to see a more detailed recipe.
I'm watching and hoping to see some good pics of the finished product.

Beans in chile starts more arguments than religion/politics.
I'll make or take mine either way.
More arguments can be found in the debate over the merits and Mexican, Texas and Cincinnati chiles.

But everyone knows that Cincinnati isn't real chile, it's just a meat sauce.

Started with 3 arbols and as I was sautéing the onion I added one fresh red jalapeno from the garden. Need to figure out what I'm doing with the other dozen or so that are ready to be harvested... I will probably roast on the grill, peel, and freeze for future hamburger toppings. All of the dried peppers were seeded and deveined.

I know it's a bit of an abuse of a tri-tip, but they're pretty inexpensive by the case from GFS and I make plenty of medium/medium-rare steaks and thin-sliced beef from them too! I probably shouldn't share that I also smoked a small tri-tip to 195* that I'm going to slice thin later for weekday sammies.

Other more specific steps besides what I mentioned... a second quart of chicken broth, 1/2 cup cider vinegar, 1/4 cup soy sauce, 2 cans each dark and light kidney beans, 5 or 6 garlic cloves, around 3 T total between my coffee/cocoa/brown sugar rub (usually for pork ribs) and my SPOG rub (usually for steak and brisket), 1 can of tomato sauce and 2 cans of chopped tomatoes.

 

[chilerelleno]

OMG'osh... NOooo!
Of all the beans on this planet, you go and use Kidney beans?
And tomatoes too?
Heretic! Blasphemer!

LOL... J/K

 

[WillRunForQue]

Ha, yeah, what can I say, I do love me some kidney beans!

Smaller tritip sliced, I could eat this whole bowl! But it's almost time for a bowl of red.

 

[WeberBlackStoneYoder]

Chili every month of the year for me.

 

[WillRunForQue]

Finally good with the how thick it is, ready to feast. Just some simple cheddar on top for me. Dang good stuff!

Oh, and my oldest found a use for the rest of the jalepenos...

Enjoy the rest of your weekend folks!

 

[jcam222]

Mmmm great combo , I’d call that a feast

 

[pigbark]

damn bruh , save me some.. looks killer..

try a Peanut Butter Sammich with it.. i tear it up..

 

[chilerelleno]

Dinner looks mighty fine.
Like!

 

[kelbro]

Excellent!

 

[gmc2003]

With morning temps in the 30s around here. I'd say chili season is upon us. That looks like a good one to start the season off. Well done.

Point for sure
Chris

 

[chilerelleno]

Temps in the 30°s? I wish.
I'm lucky right now to see the low 70°s.
C'mon Fall, bring them temps way down.

 

[gmc2003]

Be careful what you wish for. I had to scrape my windshield off a day or so ago. Frost --- uggggg

Chris

 

[chilerelleno]

Be careful what you wish for. I had to scrape my windshield off a day or so ago. Frost --- uggggg

Chris

Gimme, gimme, gimme!