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OT - Chili Recipe

Discussion in 'Scott Nix Frog Fan Forum' started by MN Frog, Oct 12, 2017.

  1. Those of you in Texas may not realize it yet, but fall is quickly approaching. We had our first frost earlier this week in MN. For those of us in the great white north, crock pot and comfort meal season is upon us!

    We have a neighborhood chili cook off that we are going to this weekend. I have a chili that I like making, mostly because it's simple, but it's not award winning by any means. Anyone have a chili they love that they are willing to share the recipe on?
  2. Beans or no Beans?

    Horned Toad likes this.
  3. Any chili that has diced tomatoes or diced peppers in it isn't real chili
    FrogAbroad and namollec like this.
  4. If you say beans, you probably like Pace picante too.
    WhiteHispanicFrog and RollToad like this.
  5. Wick Fowler's

    toad horny likes this.
  6. #6 RollToad, Oct 12, 2017
    Last edited: Oct 12, 2017
    Texas chili has no beans. Period.

    If you put in beans you are a Yankee.

    Edit: nothing against beans. Beans are their own dish.
  7. My mothers family recipe from Schulenburgh. Boogered up for a company contest in Houston so everyone could eat it.

    Actually won under the name Horned Frog Chili (some dumb ass actually thought it had frogs in it!?!).

    3lbs ground beef
    2 to 4 garlic buds
    6 tsps of chili powder
    1 tsp coming seeds
    I huge onion or one regular Texas onion (for Yankees that I give this to)
    1 small can tomato paste
    4 beef bouillon cubes
    1 large can of tomato juice (I use two bottles of hot Pace for more flavor)
    (If a bean eater a can of pintos)

    1.Sauté ground beef and chopped onions
    Add chili powder and smashed garlic buds.
    Sauté a few minutes and don't burn it.
    2. Add tomato paste and stir in well
    3. Add tomato juice or picante sauce (it will boil off depending if you like soupy or thick). Add bouillon cubes.
    4. Simmer for several hours; allow just occasional bubbling. The Linder it cooks the better it gets. Actually better after sitting all night in the refrigerator and reheated.
    WhiteHispanicFrog likes this.
  8. Definitely my favorite Chili recipe:

    Seven-Chile Chili


    6 anchos
    2 pasilla
    2 costeños
    2 guajillos
    4 chiles de arbol
    4 pieces of bacon
    4 pounds of chuck roast, cut into 1/4 inch cubes
    1 large onion diced
    6 cloves of garlic, crushed
    1 cup of brewed coffee
    1 bottle of beer
    2 cups of water
    1/2 tsp cinnamon
    1/2 tsp clove
    1/2 tsp allspice
    1 tsp coriander
    1/2 tsp cayenne
    1 tablespoon cumin
    2 chipotles in adobo
    1/4 cup masa harina
    1/3 Mexican hot chocolate tablet, grated

    Heat the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol) in a dry, cast-iron skillet ( I just use a cooking pan) on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.

    Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble and leave the bacon grease in the pot (it should be about 3) tablespoons. In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in two batches.

    Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, two cups of water, bacon crumbles and the dry spices. Turn the heat up to high.

    Your soaking chiles should be soft by now. Drain them and discard the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.

    When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).

    After five hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.

    Let the chili simmer for another half hour or so. Taste and adjust seasonings. When done, serve with cheddar, onions, jalapenos and tortillas.

    Note: If you can't find all of these chiles, I would just use the more readily available anchos and chipotles. I'd use 6-8 anchos, following the same soaking and pureeing method, and two chipotles.





    Final Product:

  9. #9 Dogfrog, Oct 12, 2017
    Last edited: Oct 12, 2017

    I got the following simple recipe from Tom Nall, long time President of Wick Fowler, later created Republic Tequila, then partnered with a couple other Austin based liquor producers in Empresario LLC. Tom was a teacher and coach at my junior high years ago. Interesting guy.

    2 lbs coarse ground meat 80% lean
    8 oz tomato sauce
    16 oz water and or beer
    6 TBS ground chili powder
    1.5 tsp ground cumin
    1.5 tsp ground oregano
    1.5 tsp salt
    1.5 tsp minced onion
    1.5 tsp minced garlic
    1.5 tsp paprika
    3/4 tsp cayenne pepper (1 alarm), 1.5 tsp (2 alarm), 2 tsp (3 alarm)
    1.5 tsp (or more to your liking) masa harena

    Brown / cook meat. Add all ingredients. Bring to boil and simmer 45 mins. This is meant to be fast and easy if you are short on time.
    Peacefrog and WhiteHispanicFrog like this.
  10. Not true if you read the history of chili. The old Tejanos on cattle drives tossed in everything they carried and beans were a staple. But I know what you're saying.
  11. Yeah, I'd eat that. One like is not enough for what you just posted. Well done, my good man.
    BrewingFrog and Chongo94 like this.
  12. Go to sonic and order a frito pie

    Remove the Fritos

  13. Works for me.

  14. Beans make it vegetable beef stew. Which is ok. But it is not chili. Oh, and leftover brisket takes chili to another level.

    This recipe has worked well for me:

    -2# chuck, cubed and trimmed of fat
    -1.5# smoked brisket, cubed and large fat removed
    -1 large onion, diced
    -3 large cloves garlic, minced or pressed through garlic press)
    -1 red bell pepper, roasted to remove skin, diced
    -1 diced Serrano pepper, seeds and stems removed
    -1 diced jalapeño, seeds and stem removed
    -12 oz beer
    - 2c low sodium beef stock
    - water
    - red wine (a few glugs to deglaze)
    - ~ 1T oil

    First dump spices:
    -4T homemade chili powder (8 dried ancho, 4 guajillo and three arbol peppers deseeded, toasted, and ground. 1T cumin seeds toasted and ground. Combine with 1t garlic powder and 2t Mexican oregano and grind till fine) -1T medium chili powder (Gebhardt's style, etc) -1t red chilie powder -1t Spanish paprika -1t jalapeño powder (or you could float a jalapeno)

    1. Cube and trim the chuck. Brown it in a Dutch oven with some oil or rendered fat trimmings, setting the pieces aside. Deglaze and with some red wine, saving the remaining deglaze with the browned chuck.

    2. Add some oil to the Dutch oven and sauté the diced veggies till soft. Add in the "1st dump" spices and mix w/ veggies till fragrant (1 min). Add in meats and liquids, using enough water to cover the all the meat.

    3. Simmer covered for 1hr.

    4. Add second dump (1/2t homemade chili powder, 1T cumin, 1t medium chili powder) and simmer uncovered 1hr.

    5. Add third dump (1/2 homemade cp, 1t jalapeño powder, 1t cumin).

    6. Simmer uncovered until desired thickness.
  15. A man should never ask another man how to make chili.
    Double V likes this.
  16. Needs to be pinned to save.
  17. This one too.
  18. Oh, and this is indispensable reading material and belongs in every cook's home.


    WhiteHispanicFrog and RollToad like this.
  19. Once the weather cools, definitely giving this a go. I like the chuck instead of ground beef which unless I grind myself, I find myself looking sideways at....
  20. Kidney beans are great in chili. It’s just not chili anymore. But it’s still good.

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