Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Wing Commander on October 13, 2013, 12:41:48 PM
-
Yesterday was chili time. Ingredients were chopped sirloin, chuck and brisket, 1 chopped, 2 minced gloves garlic, onion, 8 red peppers, chili powder, poblano powder, a bit bhut jolokia powder, cumin, cheyenne, oregano, salt, pepper, tomatoes and tomato sauce and beef stock. It was cooked on low heat for a bit more than 3 hours and plated with tortillas, guacamole and sour cream.
(http://2.bp.blogspot.com/-Y5gXvrVk0iY/Ulo2AsKds2I/AAAAAAAAN8A/Vv3YOTpO1HM/s640/IMG_2646.JPG)
(http://2.bp.blogspot.com/-3UJUBxY66wg/Ulo2DYxqYgI/AAAAAAAAN8I/bvVHJGhY8jQ/s640/IMG_2647.JPG)
(http://1.bp.blogspot.com/-W8WCQyVpUko/Ulo2GjeZu4I/AAAAAAAAN8Q/d7WdYEUbwQo/s640/IMG_2648.JPG)
(http://4.bp.blogspot.com/-bCgDoiysofo/Ulo2Ke7jGwI/AAAAAAAAN8Y/eTkRL2E28Uo/s640/IMG_2649.JPG)
(http://4.bp.blogspot.com/-LX3t3-DVvDY/Ulo2NtmgX0I/AAAAAAAAN8g/ulO_X70awRM/s640/IMG_2651.JPG)
(http://2.bp.blogspot.com/-bDlRTczOaec/Ulo2R1c5hpI/AAAAAAAAN8o/gyR8YiycjEM/s640/IMG_2652.JPG)
(http://1.bp.blogspot.com/-omgT1Sf-Wik/Ulo2Wij3jlI/AAAAAAAAN8w/VyZkV3rNzhk/s640/IMG_2656.JPG)
(http://1.bp.blogspot.com/-w1pj8vSL69c/Ulo2bdal2ZI/AAAAAAAAN84/dli_KxH-q3k/s640/IMG_2657.JPG)
(http://4.bp.blogspot.com/-rUYMSIj6bSM/Ulo2eyNXbpI/AAAAAAAAN9A/D7tg4yfr8Cg/s640/IMG_2659.JPG)
(http://3.bp.blogspot.com/-onTZZE0SR8c/Ulo2hMpbHdI/AAAAAAAAN9I/fVyG5WRXCWg/s640/IMG_2660.JPG)
-
Oh yeah. Really nice. What is the bhut powder you mentioned?
-
I sooo want a couple of those! WC is it cooling down in Germany as it is here in the mid-west? Great Fall food sir!
-
WC, my kind of chili. You would make a great Texan serving chili like that.
-
looks super yummy. love me some chili w/ tortillas. ;)
-
Tasty looking and by the sounds of it a bit spicy chili! Just the way I like it!
-
looks like some excellent "Son of a bit## stew" Keep your doors locked or some old dusty cowhands will be swinging by for a bowl.
-
1st I skimmed the post to make sure I didn't see the word "beans" anywhere. Then I read it for real. :P Looks great!
-
Looks and sounds great! Just in time, the weather is threatening to turn.
-
Oh yeah. Really nice. What is the bhut powder you mentioned?
Pappy that is... or was the hottest pepper in the world
http://en.wikipedia.org/wiki/Bhut_Jolokia
The current king is the Trinidad Moruga Scorpion
http://en.wikipedia.org/wiki/Trinidad_Moruga_Scorpion
WC that is some fantastic looking chili with plenty of meat, heat, and no beans!
-
That is a very fine looking pot of five alarm chili. I like the Guacamole and Sour cream to curb the heat.
-
That looks delicious!
-
Oh yeah. Really nice. What is the bhut powder you mentioned?
Pappy that is... or was the hottest pepper in the world
http://en.wikipedia.org/wiki/Bhut_Jolokia
The current king is the Trinidad Moruga Scorpion
http://en.wikipedia.org/wiki/Trinidad_Moruga_Scorpion
WC that is some fantastic looking chili with plenty of meat, heat, and no beans!
Are we sure WC survived the heat? Should we call somebody? ???
-
I like the idea of no beans. Am I wrong in believing "authenic" chili has no beans? Dee
-
I like chili with beans and without...........now ya good ole boys in Tejas take it easy on Smoke :)
-
I like the idea of no beans. Am I wrong in believing "authenic" chili has no beans? Dee
Yes, you are wrong ;D
-
I like the idea of no beans. Am I wrong in believing "authenic" chili has no beans? Dee
No you are correct Dee!
-
You are correct Dee. I am OK with chili with beans, as long as you call it "stew." ;D
-
I like the idea of no beans. Am I wrong in believing "authenic" chili has no beans? Dee
As a "Son of the Republic" I can tell you that "Texas Style" chili has no beans. Also as a Son of the Republic Texans havestrong opinions.... ;)
Look...if you like it without beans great! But when you move east across the U.S. you get beans in chili. And other crazy things like maynaise basex coleslaw on you hot dog or hamburger. :D
I like my chili BOTH ways...if it is GOOD CHILI...
I habe had really bad chili with no beans and chili loaded with beans that was awesome.
This is no different than someone stating real BBQ ribs are done with a dry rub only.....
My humble opinion is that if you are that fixated on onoy one method...you may not have allowed for ample tasting experince.
That is..try more diffferent kinds than what your prejudice may be telling you are o.k.
Who knows what you may discover.
Shoot....you might actually find that you like sauced or glazed ribs too...or maybe even find a great chili recipe with beans. Or MAYBE......jus5tmaybe that the Thermapen has a quality competitor in the Pro Temp from Maverick! :D
-
I like the idea of no beans. Am I wrong in believing "authenic" chili has no beans? Dee
As a "Son of the Republic" I can tell you that "Texas Style" chili has no beans. Also as a Son of the Republic Texans havestrong opinions.... ;)
Look...if you like it without beans great! But when you move east across the U.S. you get beans in chili. And other crazy things like maynaise basex coleslaw on you hot dog or hamburger. :D
I like my chili BOTH ways...if it is GOOD CHILI...
I habe had really bad chili with no beans and chili loaded with beans that was awesome.
This is no different than someone stating real BBQ ribs are done with a dry rub only.....
My humble opinion is that if you are that fixated on onoy one method...you may not have allowed for ample tasting experince.
That is..try more diffferent kinds than what your prejudice may be telling you are o.k.
Who knows what you may discover.
Shoot....you might actually find that you like sauced or glazed ribs too...or maybe even find a great chili recipe with beans. Or MAYBE......jus5tmaybe that the Thermapen has a quality competitor in the Pro Temp from Maverick! :D
Do they make a red one? Red is the fastest. ;D
Besides beans give me the opportunity to play pull my finger with my 9 year old son. Can't do that withTexas chili. ;D
-
:D You are on a roll tonite!
-
Shoot, I ain't no expert or even a marksman when it comes to chili. I never heard of it or pizza until I was in the Army. Of course, there was a lot of things I never knew about until I was in the Army. They did showed us a very graphic film about some of them right before we got our first pass. Dee
-
Some great lookin chili WC!!! I think I would have to tame it down some to keep the top of my head!
Here in Ohio Authentic chili has beans! Funny I have seen a lot of Texans, or so they claim, that include beans in their chili recipes! :o ;D Don
-
That chili looks delicious, particularly in that taco with the extras ;)
-
WC is it cooling down in Germany as it is here in the mid-west?
It has cooled down last week. Today we had 38°F in the morning.
Are we sure WC survived the heat? Should we call somebody? ???
No problem, Pappy. Next time I'm gonna use even some more bhut jolokia. It's getting cold outside. ;)
-
I make chili with smoked brisket and NO beans...
But I'll serve beans on the side for those that want to have chili con carne...
-
From Wiki: "Chili con carne (“chili with meat”), more commonly known simply as “chili”, is a spicy stew"
Don
-
Chili...just like our beloved BBQ...has as many permutations as one's imagination. They are not all my favorite - but - I am only one opinion :D...
In New Mexico Chili is identified as either Green or Red. In most places the Green is the hotter of the two. But...not always.
In Cincinnati - the serve their famous chili over pasta - like a spaghetti sauce, but you better not call is a sauce ;)...it is chili in Cincy.
And - while there are "purists" among any crowd that follows and loves a food type - I think the fun is being surprised by the variations that are sometimes regional - or just a "speciality of the house".
I never expect them all to be my favorite - but, how will I know if there is something I might like better - unless I am open to taste and smell new things?
-
Please note that in deference to our Euromembers I did not take part in this discussion of the controversial ingredients in what people call chili. Some horses may be too dead to beat. This (like the Thermapen color wars) might well be one of them.
-
Please note that in deference to our Euromembers I did not take part in this discussion of the controversial ingredients in what people call chili. Some horses may be too dead to beat. This (like the Thermapen color wars) might well be one of them.
On the contrary ;D - one can choose to comfort themselves in a single minded attempt to "define" that which is un-definable by his/her own terms and definitions.... :D
Or - one can grin about it, know what he/she likes - but make allowances for a less pedestrian point of view. Be open to other tastes and aromas and textures.
SImply stated - tho I am a firm believer in my OWN chicken soup - I recognize their are many - perhaps countless ways to make a chicken soup. Some may even be as good as mine...and if I try to imagine it hard enough....their may even be one or two that are better... ;)
But - I will never know without trying them.....
-
I thought everyone was just having some fun with the beans, no beans. When it comes down to it If you da cook you can call it anything you want to! Don
-
I think I am going to make some Cincinnati chili and add chopped brisket point to it. :D
-
I thought everyone was just having some fun with the beans, no beans. When it comes down to it If you da cook you can call it anything you want to! Don
Exactly!
I think I am going to make some Cincinnati chili and add chopped brisket point to it. :D
Sounds like a great experiment to me!
When we become en-trenched in a thinking pattern that mandates "this is the ONLY way" - we really stunt our ability to learn, and to create. Who knows what you guys can come up with that becomes your NEW signature chili?
Until - of course.....you create the next, newer, better thing! :D :D :D :D
After all - isn't that what makes outdoor cooking, and cooking in general kind of fun? That you can change the recipe, or create a new one? ;) ;D
-
Doesn't Cinn Chili have spaghetti?
-
Spaghetti noodles with chili over it then loaded with mounds of raw shredded cheddar in a 3-way and if you want it 2-way, 4-way, or 5-way...
Two-way: chili and spaghetti
Three-way: chili, spaghetti, and cheese
Four-way: chili, spaghetti, cheese, and onions
Five-way: chili, spaghetti, cheese, onions, and beans
P.S. Don't forget the oyster crackers.
-
tee - You've missed the point (insert Aggie joke here).
The issue has never been what the dish contains. You and others are correct in their comments about experimentation, comparison, blending ideas, etc. The issue is how far can you stray from the original recipe (chiles, meat, and maybe suet & some spices) and still call it chili. I maintain that if your recipe includes beans and/or a significant amount of tomatoes, then it may be an excellent dish but it should be called something other than "chili" to differentiate it from the original. Adjectives are allowed as in the case of Cincinnati Chili, Firehouse Chili, etc.
-
Here's a link to an interesting "history" of chili. I have no idea about its accuracy or completeness - was just some interesting reading.
http://whatscookingamerica.net/History/Chili/ChiliHistory.htm
-
Here's a link to an interesting "history" of chili. I have no idea about its accuracy or completeness - was just some interesting reading.
http://whatscookingamerica.net/History/Chili/ChiliHistory.htm
Wanted to post that one, too. :D Here's another one:
http://www.chilicookoff.com/History/History_of_Chili.asp
The International Chili Society defines chili in their rules for chili cookoffs (http://www.chilicookoff.com/Event/Event_Rules.asp) as follows:
Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,
cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA
which are strictly forbidden.
Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked
with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which
are strictly forbidden.
Most of the recipes on their WCCC Recipes site (http://www.chilicookoff.com/Recipe/Recipe_WCCC_Recipes.asp?Cat=1) include tomatos and other stuff and they still call it chili. But maybe the ICS is not entitled to the Turtle's opinion.... ;)
Fact is that most people worldwide recognize a spicy stew with meat and chiles as chili con carne, wether beans or tomatos are inside or not. So I guess you can stray at least that far from the original recipe (chiles, meat, and maybe suet & some spices) to still call it chili.
-
Yeah. And Pam even calls what Ohio State plays on Saturday afternoons on a striped field "football". It's apparent that what something is is in the eyes of the beholder...even if the beholder is visually impaired, in politically incorrect language---blind.
Dee
-
I've judged a few ICS competitions... interesting chili concoctions.
Some good, some not so.
-
Peppers and meat......sound kind of boring if we enforce the definitions in a stringent manner huh?
Chili ( peppers) con ( with) carne (meat)
-
As long as the Spanish lesson is ongoing.......dos cervezas, por favor! Uh ones for you Tee!
-
... But maybe the ICS is not entitled to the Turtle's opinion...
Well, of course they are. Unfortunately they foolishly choose to ignore it.
-
As long as the Spanish lesson is ongoing.......dos cervezas, por favor! Uh ones for you Tee!
Thanks! I could use it at the ending of this Monday ;)!
Well, of course they are. Unfortunately they foolishly choose to ignore it.
[/quote]
The over-abundance of humility has such a strong aroma......amazing how much it smells like B.S........... :D :D :D
-
WC, your chili looks and sounds great, wish I could try a bowl.
-
Glad we got it settled!
Chili should not contain beans 8)
The green Thermapen is the fastest!
Fat cap down!
The Chicken came first!
Chevy is better than Ford!
-
Glad we got it settled!
Chili should not contain beans 8)
The green Thermapen is the fastest!
Fat cap down!
The Chicken came first!
Chevy is better than Ford!
And always soak your wood
-
tee - You've missed the point (insert Aggie joke here).
The issue has never been what the dish contains. You and others are correct in their comments about experimentation, comparison, blending ideas, etc. The issue is how far can you stray from the original recipe (chiles, meat, and maybe suet & some spices) and still call it chili. I maintain that if your recipe includes beans and/or a significant amount of tomatoes, then it may be an excellent dish but it should be called something other than "chili" to differentiate it from the original. Adjectives are allowed as in the case of Cincinnati Chili, Firehouse Chili, etc.
There was no "miss"...There WAS an attempt to broaden our perspective on a food item larger than Texas ( I am qualified genetically, by birthright, and my geographical upbringing to make the former statement ;))- and with far more fans than detractors.
Fans are the impetus for perspective - and should qualifiedly be THE reason for what to call a food item. There are no "food police" with authority in this specific area. We are not in France ;) ;D. So, I believe that the only reasonable approach is to say that "chili"...is just like BBQ.
A lot of folks call something they like BBQ - when I would not believe it to be such. But...they even have such purportedly in Hawaii...so - who am I to argue with them? :D :D :D