I have seen a few chili cooks on here lately that had me ready for some chili.
73saint
posted on that got my attention so I decided to use it as a starting point for what I would do.
https://www.atbbq.com/thesauce/texas-brisket-chili/
First up was to make the chili sauce the recipe calls for. For that I used dried peppers. 6 Ancho, 4 guajillo and 4 arbol. I seeded them and put them in a cast iron skillet to toast a bit. After that I covered with water and brought to a boil after which I covered them for 20 minutes. I transferred all the peppers and one cup of the water to a bowl along with 2 chipotles and a couple tablespoons of adobo sauce. Hit it with the immersion blender until I had a beautiful rich thick pepper sauce.
Below are most of the rest of the ingredients. You can see the nice rich pepper paste on the left. In addition are one large diced onion, 4 large diced poblano, 1 cup of strong coffee, 1 1/2 cups of smoke au jus from the shoulder clod smoke, 1/2 lbs of my homemade bacon, 8 cloves of minced garlic, 5 lbs. of smoked shoulder clod cubed, 1 tbsp each cumin, smoked paprika and Mexican oregano and about a 1/2 tsp. cinnamon. Not pictured is 8 oz. of sugar free dark chocolate chips and two small can of tomato paste.
Frying up the bacon with the peppers and onions. Will use grease and all in the chili.
Next up adding all the ingredients to the Instant Pot. Pic was taken prior to stirring in the two small cans of tomato paste. It cooked on manual at 50 minutes followed by a quick release of pressure. I used a potato masher to mash and shred the beef and then finished off on saute setting until the thickness was where I wanted it.
Here is the chili all finished off. I am a huge believer that chili is always better the next day so after sampling a small cup I set it out to cool and hit the frig for a day.
Prior to supper I thought that my keto cheddar biscuits would pair really where with the chili. I also decided to mix some diced jalapeno in. Below are the ingredients 1/2 cup butter, 4 eggs, 1/3 cup of coconut flour , 1/4 tsp salt, 1/4 tsp baking powder , 1/2 tsp cumin, 1 cup of shredded cheddar and lastly a 5 oz. can of diced jalapeno drained very well.
Melt the butter and whip the eggs together, mix all dry ingredients together first and then combine all ingredients. Add about 2/3 of the peppers and mix it all up. I will top them with the remaining peppers before baking. Here is the dough.
I used a cookie scooper to get 7 biscuits from this mix and topped them each with a little of the remaining diced jalapeno. Into the oven they go at 400F for 15 - 20 minutes until nice golden on top.
Finally time for supper. Chili topped with cheddar, sour cream and some chive along with a couple biscuits and some oil packed hot peppers. Delicious!!
The chili is very rich with a good pop of spice. Next time for this size batch I may bump the chocolate up to 16 oz. and the cinnamon to a full tsp. I am going to keep playing with this recipe until I get it just right.
Thanks for looking!! Think I will have another bowl now.
73saint
posted on that got my attention so I decided to use it as a starting point for what I would do.https://www.atbbq.com/thesauce/texas-brisket-chili/
First up was to make the chili sauce the recipe calls for. For that I used dried peppers. 6 Ancho, 4 guajillo and 4 arbol. I seeded them and put them in a cast iron skillet to toast a bit. After that I covered with water and brought to a boil after which I covered them for 20 minutes. I transferred all the peppers and one cup of the water to a bowl along with 2 chipotles and a couple tablespoons of adobo sauce. Hit it with the immersion blender until I had a beautiful rich thick pepper sauce.
Below are most of the rest of the ingredients. You can see the nice rich pepper paste on the left. In addition are one large diced onion, 4 large diced poblano, 1 cup of strong coffee, 1 1/2 cups of smoke au jus from the shoulder clod smoke, 1/2 lbs of my homemade bacon, 8 cloves of minced garlic, 5 lbs. of smoked shoulder clod cubed, 1 tbsp each cumin, smoked paprika and Mexican oregano and about a 1/2 tsp. cinnamon. Not pictured is 8 oz. of sugar free dark chocolate chips and two small can of tomato paste.
Frying up the bacon with the peppers and onions. Will use grease and all in the chili.
Next up adding all the ingredients to the Instant Pot. Pic was taken prior to stirring in the two small cans of tomato paste. It cooked on manual at 50 minutes followed by a quick release of pressure. I used a potato masher to mash and shred the beef and then finished off on saute setting until the thickness was where I wanted it.
Here is the chili all finished off. I am a huge believer that chili is always better the next day so after sampling a small cup I set it out to cool and hit the frig for a day.
Prior to supper I thought that my keto cheddar biscuits would pair really where with the chili. I also decided to mix some diced jalapeno in. Below are the ingredients 1/2 cup butter, 4 eggs, 1/3 cup of coconut flour , 1/4 tsp salt, 1/4 tsp baking powder , 1/2 tsp cumin, 1 cup of shredded cheddar and lastly a 5 oz. can of diced jalapeno drained very well.
Melt the butter and whip the eggs together, mix all dry ingredients together first and then combine all ingredients. Add about 2/3 of the peppers and mix it all up. I will top them with the remaining peppers before baking. Here is the dough.
I used a cookie scooper to get 7 biscuits from this mix and topped them each with a little of the remaining diced jalapeno. Into the oven they go at 400F for 15 - 20 minutes until nice golden on top.
Finally time for supper. Chili topped with cheddar, sour cream and some chive along with a couple biscuits and some oil packed hot peppers. Delicious!!
The chili is very rich with a good pop of spice. Next time for this size batch I may bump the chocolate up to 16 oz. and the cinnamon to a full tsp. I am going to keep playing with this recipe until I get it just right.
Thanks for looking!! Think I will have another bowl now.
