Been working on chili for tomorrow. Just about ready to add some water to it so it can do a slow simmer all night and thicken up again. Lots of times I use beef chunks or strips in my chili, but didn't see a piece of meat I wanted to cut up for it, so this time used ground beef and slices of smoked sausage. Put in 4 or 5 small hot chilis, a couple of jalapenos and 2 cowhorn peppers, plus a bunch of diced tomatos from the garden. Added some red bell peppers from the garden, tomato sauce, a can of beans(for my wife, who likes chili con carne y frijoles), some celery, and some mushrooms. Flavored with lots of cumin and garlic, some chili powder, fresh rosemary, basil, oregano, several heaping spoonfulls of instant coffee, one or two spoonfulls of unsweetened cocoa, blackstrap molasses, and splenda, since my wife and I are both diabetics. All that plus a secret ingredient that no one else I know of puts in chili, and no one has been able to guess. Here it is in a 8 1/2 qt pot just before thinning it a bit for the night. I like to leave my chili simmer anywhere from 16-20 hours before serving, so I usually have to add some water several times to keep it from getting too thick. Lucky me, I take water pills, which means I usually wake up in the middle of the night, so I can stir it and add water if necessary. Darn frickin, frackin water pills!
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Heh- sounds like the water pills have a couple advantages :{) Fine lookin' pot-o-chili there sir! And I like beans in mine as well. Yeah, Ken'll (Texans in general) have a fit about that... but hey- he can pick them out eh!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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They're called Chilli beans for a reason lol
That looks as a fine a pot of chilli as I've seen
All that plus a secret ingredient that no one else I know of puts in chili, and no one has been able to guess.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by curious aardvarkThey're called Chilli beans for a reason lol
You can tell us though, right ?
Anyway, I plan to post it when I get my BBQ site/blog up, complete with secret ingredient. Right now there's nothing but the title and background image for the main page at thinblusmoke.folknotes.com . When I post it, you guys will be the first to know. Saving the recipe til then... gotta save something for an enticement to get people to come visit!DennyD
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Originally posted by DennyD View PostBeen working on chili for tomorrow. Just about ready to add some water to it so it can do a slow simmer all night and thicken up again. Lots of times I use beef chunks or strips in my chili, but didn't see a piece of meat I wanted to cut up for it, so this time used ground beef and slices of smoked sausage. Put in 4 or 5 small hot chilis, a couple of jalapenos and 2 cowhorn peppers, plus a bunch of diced tomatos from the garden. Added some red bell peppers from the garden, tomato sauce, a can of beans(for my wife, who likes chili con carne y frijoles), some celery, and some mushrooms. Flavored with lots of cumin and garlic, some chili powder, fresh rosemary, basil, oregano, several heaping spoonfulls of instant coffee, one or two spoonfulls of unsweetened cocoa, blackstrap molasses, and splenda, since my wife and I are both diabetics. All that plus a secret ingredient that no one else I know of puts in chili, and no one has been able to guess. Here it is in a 8 1/2 qt pot just before thinning it a bit for the night. I like to leave my chili simmer anywhere from 16-20 hours before serving, so I usually have to add some water several times to keep it from getting too thick. Lucky me, I take water pills, which means I usually wake up in the middle of the night, so I can stir it and add water if necessary. Darn frickin, frackin water pills!
Hey Denny, You might want to be a little clearer about where you get the water you add to the chili. Those last two sentences really shouldn't be together when Taking Water Pills and Adding Water to the Chili...:lol:
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Originally posted by Beer-B-QThose last two sentences really shouldn't be together when Taking Water Pills and Adding Water to the Chili...:lol:
Only advantage I can think of to them is that they make it so I never have to set an alarm clock to tend to the smoker or something on the stove in the middle of the night.DennyD
GrillPro charcoal cabinet smoker, CharGriller Pro, 22" CKG(cheap kettle grill), 16" UniFlame kettle, Firepit/smoker stickburner, Brinkman gasser w/smoker box
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Originally posted by DennyD View PostHahaha!! I can assure you, the water pills have nothing to do with "the secret ingredient".
Only advantage I can think of to them is that they make it so I never have to set an alarm clock to tend to the smoker or something on the stove in the middle of the night.
good job i didn't just say that eh ?Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Denny, thanks for the info. I LOVE chili, something us Canuks never really got into like our southern friends and to this day I still can't understand why. It's the best meal for our -30C winter weather, warms you right up, and tasty, tasty, tasty!!
Instant coffee? Really? wow, you just showed me how much of an amateur I am. Is there another reason for it other then just taste?
My recepie is no where as complex as yours, you've just given me a challenge to step it up to the next level that I didn't even realize was there. Awesome!
If you don't mind me asking, type 1 or 2?
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Now that's a meal
I love me some chili, and I too, being from the midwest put beans in my chili, I also use pork and beef. My wife is not a big fan of chili, she lives with me and our 4 boys, she complains about the constant release of air pressure
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It's definitely chili season. Had the same plan for tonight. Yours looks awesome. And yes, chili should have beans in it.
Originally posted by northern greenhorn View PostI love me some chili, and I too, being from the midwest put beans in my chili, I also use pork and beef. My wife is not a big fan of chili, she lives with me and our 4 boys, she complains about the constant release of air pressureS-M Misfit #16
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