Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: CaptJack on December 23, 2011, 09:59:30 PM
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CrockPot Chili
Prepped out a 2½# chuck roast into pieces
sprinkled chili powder and cayenne pepper on the pieces
then plastic wrapped and into the fridge until tomorrow
in the morning I'll brown off the pieces on the grill
then grill an onion, some celery, & garlic
throw in a big can of peeled tomatoes
and put it all in the CrockPot on Low for the day
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/CP_Chili_001.jpg)
more pics tomorrow
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Looking forward to it Jack....But - my bet is that there will be no beans in the chili! ;)
T
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Absolutely!
T
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this morning I browned off the seasoned chuck on the grill pan with some hickory underneath it
then sauted the onions, celery & garlic
threw in some cumin, a couple bay leaves, a can of tomatoes, & some chicken stock
and turned on the crock pot for an all day Slow cook (http://i50.tinypic.com/20ztyfl.gif)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/GrillPan_001.jpg)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/CrockPot_002.jpg)
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And an appropriately colored crock pot for that big batch of Texas Red!
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hey yall.....
found the chili interesting since i have been known to do more than a few chili cook offs.........may use the meat prep a an idea.........but i will be using chili beans..........
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Good Old Texas Chili....Like the grilled parts. Bet that will be a great dinner.
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Jeez, Jack - Grilling the seasoned meat is a great prep but you're killing me here! I know you're a multi-generational Texan and I've seen how well you cook, but you hit one of my "hot buttons." Not the one where I use chile "slurry" instead of powder - that's just a matter of preference (and I have been known to "cheat" now and then). But really, tomatoes? Tomatoes go in spaghetti sauce, not chili. That's Just the way God & Chef Boyardee meant it to be.
Beans? I'm on your side there but it's a whole 'nother argument (which I generally lose because SWMBO is so damn cute).
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Nothing like a bowl of "Son of a Bitch" stew!!!
Bet that is gonna be goooood!!
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turtle I had to add the tomatoes as a concession to Debbie and her Mom. Making chili was their idea to begin with.
Bill in Texas it is sacrilege to put beans in chili. it is also against the rules in any Texas chili cookoff
two things Texans take very seriously - NO beans in chili - EVER !! - and classic Texas brisket is over oak for at least 15 hours
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Seems like Mesquite is the classic Texas wood when it comes to Texas Cue, but my buds use nothing but Oak and Pecan..they won't touch Mesquite!!
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There are only a couple Texas bbq joints that cook brisket over mesquite that I know of. Ninety-nine point nine percent cook over either oak or pecan (mostly oak). Beans in chili, no thank you. I live in the Republic of Texas.
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Mesquite must be one of those stereotypes when it comes to Texans choice of cooking woods.
Kinda like the stereotype that we Californians only grill and don't do any lo and slo 8)
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Mesquite coals burn so hot that it is wonderful for searing steaks which turn out tasting great.
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I won't let mesquite get anywhere near my pit. It is sure sold all over round these parts...natural and lump...but I won't have any of it.
I screwed up a couple of years ago and burned up some apple by mistake for some rib-eyes and did they come out great!!
Lot of folks think apple is only good for pork of yardbirds but it is real good for beef as well...imho.......
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well... the chili is pretty good...
just the right amount of cayenne pepper
but the chili powder was old so there isn't alot of "chili" flavor
the meat is outstanding (http://i50.tinypic.com/20ztyfl.gif)
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turtle I had to add the tomatoes as a concession to Debbie and her Mom.
I had to do that for years until I finally made a batch without and slipped it in on her. She loved it, even after I told her that no tomatoes were harmed in the cook. We're done with that particular disgusting requirement.
Now if I could only get her educated about eating beans with chili, not in it. Prolly have to continue biting that particular bullet forever but I at least got to the point where I make the beans separately (like I'm supposed to) and then mix them in with her portion.
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I have to admit that when Mama makes Chili she calls them "Chili Beans" because you know what is in them.
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For you guys that love good chili, try Instant Gourmets Grande Southwest. I can post the recipe that won several awards in Texas Chili cookoffs over 10 years ago. No Beans! Cubed beef and not hamburger. Let it set over night. So good. www.instantgourmetspices.com Merry Christmas all. Phil
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Absolutely Phil!
We need more recipes in the recipes section, and your famous chili would be a great addition!
T
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capt. jack.
as i suspected someone always makes a comment about how chili is supposed to be made. when that happens i usually say we arn't in Texas........i suppose most people are used to having chili with beans and tomatoes in this area......i have been in competitions that dont allow beans and sometmes i have found their chili lacking in substance and layers of flavor........if ingredients are used in proper portions all chili's are good ......some tastes are regional . i have used corn in chili in competition and have done very well .i cooked in a comp. last year and used corn, tomatoes and beans and folks from Texas and New Mexico just raved about it ,so i guess if in tastes good folks will like it no matter what.......i personally just love a good bowl of red anytime.....and i like the different ways it can be made.........no matter whats supposed to be in it...
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Tastes vary for sure Bill...
I grew up in Texas and the edge of Louisiana, and just the variety of BBQ in those regions is interesting. I have a friend, born and raised in the Bronx that makes the best all around chili - that anybody can eat ( because it is not fiery hot) - and it is full of beans.
Chili - like BBQ as well as religion and politics is truly a personal experience - that sometimes others want to share. ( Just no sharing of religion and politics on the forum - thank you very much ;) ;D
Living in NC - I have come to love pulled pork, but I never had any of it - or heard of it until I came here.
I think like many other foods, chili is one of those "comfort" foods that has to be a certain way because it's how we remember it as a kid - and it is as much a memory stimulus as it is a food.
But, in Texas - You open the door for ladies, you don't talk bad of John Wayne, and you don't put beans in the chili. ;) ;D
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Remember that the Grande Southwest is the magic in the recipe.
Blue Ribbon Chili
2lbs. boneless chuck .. 1 onion, chopped .. 4 garlic cloves, diced .. 6 TBS. Grande Southwest .. 1 14.5oz can chopped tomatoes .. 1 15 oz can tomato sauce .. Low-sodium chicken broth .. Grated cheddar/jack cheese
Cut chuck into small cubes and brown. Saute onion and garlic cloves. Combine chuck, onion,garlic, Grande Southwest, chopped tomatoes and tomato sauce in large pot. Add chicken broth to desired consistency. Simmer uncovered for at lest 4 hours, stirring often. Refrigerate overnight. Serve as desired with grated cheese and chopped onions on top.
I put all the wet ingredients in a large pot and saute in a large skillet, adding to the pot as it's done. It's really good. Phil
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Phil - I copied the recipe to the Red Meats section in the Recipes.....just so anyone looking for a recipe will find it too!
T
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Most folks agree chili was originally a (mid-19th century Texas) trail cook dish made of a sort of pemmican rehydrated in water. It consisted generally of meat, suet, and chiles dried and pounded together into "bricks" with some other herbs and spices thrown in. No beans. No tomatoes. That doesn't mean that beans and tomatoes don't make a nice dish for them as likes it that way but if I'm going to call it "chili" I prefer closer to the original concept.
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T...you don't talk bad about John Wayne ANYWHERE!! ;)
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I have some John Wayne tin posters....He was a man's man. - Hollyweird will never find another one like the Duke!
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All the good ones are gone..the last great cowboy to leave us was James Arness..it is all downhill now. I read Westerns are making a comeback but they wont have the great actors like we had:
Arness
Wayne
Stewart
Fonda
Mcreae
Randolph Scott
Peck
Lancaster
Rogers
Autry
Hudson
Marvin
Ives
Martin
Murphrey
Bronson
Brynner
the list goes on......
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You are right smoke. And I hope we get another good cow poke flick from Clint Eastwood before he checks out.
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Didn't know he rode a horse....... :o
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Was it the new on or one of the old ones?
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Have not seen that one yet. Good?
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The latest Sherlock Holmes is very good, IMHO. I enjoyed it a lot. My wife even liked it, but for different reasons than me.
Art
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I figure if I am gonna derail a thread...I won't get in too much trouble if it has to do with westerns...... 8)
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I figure if I am gonna derail a thread...I won't get in too much trouble if it has to do with westerns...... 8)
I suppose that it comes as no surprise to all that we are not "thread Nazis" here on LTBBQ ;D Hey - we do this for fun after all!
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I have been on some other forums where they immediately lock the thread if it gets de-railed!!
Then you get a PM from one of the administrators and if it happens again they make you pick out a stick and someone takes you out back behind the wood-shed ::)
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Great idea prep on the chili Jack.
And I agree with Texas....beans do not belong in chili ever ;)
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Me too smoke....
But, to - me - the phrase "Food, Fun and Fellowship" means that we should be able to converse some with one another, and enjoy it. If the conversation migrates off topic from the original post...well - it's not the end of the world.
If there is more to be said on the topic, someone will chime in, and contribute.
I just never understood the "police state" mentality on some sites. If we were discussing "how to repair a pacemaker" or " how to build a rocket ship"...maybe that envirement mandates a stricter adherance to staying on topic.
My suggestion is that if the person starting the thread feels he needs to do so - he or she can politely ask that we try to stay on topic thru the thread.
Unless or until it becomes a problem ( problem = complaints from the membership) I see no need to "crack down" on anyone here for how the site is running though.
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That is what is nice about being here. I still try to stay respectful of others threads and try to stay on point...but if it has to do with cowboys or westerns.....i just can't help myself :o
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I like being on this forum because it works 24/7.
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I have a Ground Turkey Crock Pot Chili rolling right now. I have both but I like the Dark Kidney Beans best.
Steady as she goes Maties.
Ole Pirate Mike got us back on course.
lol
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and as long as we are going to run this thread off the rails ;D
..Deb & I just got back from seeing "War Horse"
(http://i45.tinypic.com/11uzwr8.gif)
Was it as good as they are advertising it? Pam ★*˚°。°
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I finally got around to taking a pic of the chili after it came out of the CrockPot
a nuked left-over with some hand-crafted Ivy's Treats - Caribbean Red Sauce
made with the Caribbean Red pepper, 1st cousin to the Habanero & Scotch Bonnet
but the Red has a better flavor than the Habanero or the ScotchBonnet
my sinus is clear (http://i50.tinypic.com/20ztyfl.gif)
(http://i123.photobucket.com/albums/o283/CaptJack50/BBQ/CrockPot_003.jpg)
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That looks great Capt!! your sinus won't be the only thing clear when those habanero's kick in ;D ;D
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Hey Mike!!!!
Is your ship the U.S.S. Unicorn.....? ;D Pictures please! :) We is hawngry over here!!!
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I like being on this forum because it works 24/7.
ouch....and sigh
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Gently steers the Ships wheel back on course.
I ate mine before I could photo it but here is my wife Michele's [Chele] Bowl of Turkey Chili from last night. I don't put Sour Cream or Whipped Cream or whatever that white stuff is on mine. lol
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/409358_2561179673029_1360184944_32453028_1548802014_n.jpg)
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Looks good to me Mike. I use the sour cream as a "buffer" if my gut is a little unsteady. Seems to make for a softer landing .....
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I use the sour cream as a "buffer" if my gut is a little unsteady. Seems to make for a softer landing .....
Why am I picturing a "carrier landing" on a bar slathered in sour cream? Must be my misbegotten youth screaming to be let out of the old folks' home in which it now resides.
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Think albatross - doing a bomber run on a beach full of old bald guys Turtle....not that it has any personal implication.... ;D