Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Smokin Don on April 03, 2016, 11:05:30 AM
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Apr 02 2016
A cold week-end here in Ohio so it was a good time to fix this chili I wanted to try. I found the recipe on a food blog called cakenknife. The long list of seasonings alone would turn me off but the inclusion of a black porter beer got my attention so had to try it.
I had a pillsbury ritz pie crust in the freezer that needed used so I baked a buttermilk pie for our dessert. I had a recipe from my sister I always use. It calls for 1 ½ cups sugar; for a change I used a half cup of brown sugar and a cup of white sugar. I thought it turned out a little better.
The recipe used some vanilla porter but I used my favorite Deschutes Black Butte Porter. I stayed pretty true to the recipe. I used rounded measuring spoons for all the spices, smoked instead of sweet paprika and ground chipotle chili instead of cayene. I used 1 1/2 lbs. of ground chuck, I like a lot of meat. To use leftovers the recipe author mad some poutine and topped it with the chili; sounds good.
The recipe called for cooking the onions in a little olive oil and then adding the meat to brown up and then adding the rest of the ingredients. I did it my usual way for chili, after I have the meat and onions browned I add all the dry ingredients and cook a few minutes stirring. I then add any liquid I am using to deglaze the pan. I then add all the rest of the ingredients. After it comes to a boil I turn down to low and like to let it simmer 2 to 3 hours for the best flavor. If it's a thick chili I will partially cover but for a thin watery chili I leave the lid off.
I like to serve chili with shredded cheese, sour cream and some buttered saltines. I thought the chili had great flavor for one a little different. My wife tasted it and said she didn't like it too well. I had the half can of tomato paste left and told her to stir a Tbs. of that in and the cheese and sour cream would cut it some. She tried that and liked it. Our daughter thought it was pretty good.
The buttermilk pie was a perfect dessert after some spicey chili.
Link to chili recipe http://www.cakenknife.com/black-porter-chili/
For the pie recipe http://www.letstalkbbq.com/index.php?topic=3756.msg44037#msg44037
For my dessert
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026931_zpseqylnvp6.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026932_zpsi92gcpsx.jpg)
For the chili
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026933_zpsscojagku.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026934_zps2li5va4z.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026935_zpsggh2uopw.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026936_zpsbwxn6uyu.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026937_zpsefucgy65.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026938_zpszdksglsd.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202016/_4026939_zpsfzk4zzvo.jpg)
Smokin Don
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now that is a beautiful version of sob stew 8) 8)
I thought I was the only one who loved butter on crackers.......I can eat a whole sleeve at one time if I got the butter on hand :P :P
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Looks mighty good, Don.
I eat saltines with butter on them, too. Brought up that way. Love 'em.
Art
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Now that is chili
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That chili looks and sounds excellent Don! And I've gotta try that pie!