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What to cut out cow lick chili

IrishDevlIrishDevl Posts: 1,390
edited January 2012 in EggHead Forum
All right, so I made cow lick chili and loved it - it actually gets better each day after made.  I have to make it for a superbowl party (Go Giants !) and have been told I need to tone the heat down. 


Ingredients:





So my question, which of the ingredients below do I go less on.  I know, I know, none, but to keep people happy I have to eliminate something to tone down the heat.   


Olive Oil 
1 1/2 lbs. ground Chuck 
1 lb. Italian Sausage (casing removed) 
2 cups Onion (chopped) 
1 Green Bell Pepper (seeded and chopped) 
2 Jalapeno Chiles (seeded and chopped fine) 
1-2 Serrano Chiles (seeded amd chopped fine) 
1 Tbls. Garlic (minced) 
1 (28 oz.) can Diced Tomatoes and liquid 
1 (15 oz.) can Diced Tomatoes and liquid 
1 can Rotel 
2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained) 
3 Tbls. Chili Powder 
1 Tbls. Ancho Chile Powder 
1 1/2 Tbls. ground Cumin 
1 tsp. Cocoa Powder 
1 tsp. ground Cinnamon 
2 Bay Leaves 
1 tsp. Tabasco Sauce 
1 tsp. dried Oregano 
3 Tbls. Dizzy Pig Cow Lick Steak Rub 
2 cups Beef Broth 
1 cup Dry Red Wine 
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top Salt and fresh ground Pepper to taste Wood Chunks  

Comments

  • IrishDevlIrishDevl Posts: 1,390
    Sorry for the double post - I don't know how to get rid of it.
  • gulfegggulfegg Posts: 13
    Cut out the Serranos. A Jalapeño has 5,000 scoville units, Serranos have 25,000. I'd use 3-5 jalapeños and zero Serranos.
    I've never made or eaten this chili, but I'm planning on it someday and I would never use the Serranos. Anaheim(2k) and Pablanos(2.5k) are at the beginner end of the spectrum, Jalapeños middle, Serranos upper 1/3 and Habaneros(325k) at the top until you start looking into specialty peppers.
    Roll Tide Roll!
  • Village IdiotVillage Idiot Posts: 6,958
    Don't count out serranos.  They have better flavor than jalapenos, especially in guacamole.  Just tone down the amount you use.

    The Rotel is kicking your ass too, probably more than the serranos.  I'd cut the recipe to one serrano and substitute a can of diced tomatoes for the Rotel.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • 4Runner4Runner Posts: 2,948
    edited January 2012
    This will help.


    I do like the Anaheims as well.


    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • 4Runner4Runner Posts: 2,948
    argh!   where did my original post go
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • IrishDevlIrishDevl Posts: 1,390
    Dude, I screwed up and posted twice.  Can't undue it.  But see your original in the other one - thx.
  • 4Runner4Runner Posts: 2,948
    better complete listing  http://www.chilliworld.com/FactFile/Scoville_Scale.asp   Cubanelle is another good mild pepper. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • 4Runner4Runner Posts: 2,948
    I'm just now realizing the double post.   That was funny!
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • MickeyMickey Posts: 18,647
    2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)  #:-S
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • fishlessmanfishlessman Posts: 22,739
    make a mild batch and a hot batch, i wouldnt be happy eating chili thats too mild
    fukahwee maine

  • IrishDevlIrishDevl Posts: 1,390
    I think I will do a mild and regular batch - I will say this chili gets better by the day (flavors just blend very well the longer it sits).  Definitely recommend, and not all that difficult to do.
  • upnsmokeupnsmoke Posts: 60
    Village Idiot has a great point especially if you are using the "hot" Rotel.  Personally i love the stuff and it aint chili if you don't have sweat beading up on your forehead 8)
    Make sure you get all the seeds out if you are trying to tone it down.. 
  • IrishDevlIrishDevl Posts: 1,390
    I never heard of Rotel until the cow lick chili recipe, and I just saw a commercial for Rotel and Velveta on TV.  Must be getting popular.  
  • upnsmokeupnsmoke Posts: 60
    its GREAT stuff... When i lived in the North East i could never find it (long time ago) and when i did i would buy every can. I typically had to have my parents mail it to me... Try whipping up some of your favorite sausage (i like hot TN pride if i don't get it from the butcher), once it is cooked drain the grease, melt in 1 package of Velveta, and add Rotel (again i like hot)... Serve with nachos. Always a party hit around here.
  • Village IdiotVillage Idiot Posts: 6,958
    IrishDevl wrote:
    I never heard of Rotel until the cow lick chili recipe, and I just saw a commercial for Rotel and Velveta on TV.  Must be getting popular.

    Rotel and Velvetta have been popular in Texas for many, many years.  It's a quick way of making chile con queso. Pop it in the microwave until it melts.   Dip a tostada in the dip.  It's great !!!!


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • IrishDevlIrishDevl Posts: 1,390
    I never saw it advertised before today. I do like it.  
  • yumdingeryumdinger Posts: 236
    edited February 2013

    I may be able to add to this topic and hopefully help us all.  I have made 2 batches of Cow Lick since Fall.  The second time I have altered the recipe due to my families desire to have less heat.  I never allowed any seeds from any of the chilis.  I also smoke, sweat and skin the chilis.

    Cook 1 - Standard Recipe I loved it they wanted me to tone it down

    Cook 2 - reduced to 1 jalapeno and 0 seranos fewer beans, literally NO CHANGE in heat.  Still good to me fire to the family.

    This weekend I plan on using MILD Rotel vs regular reducing the beans even further and adding more beef.  I think this was touched on but I believe a lot of the heat comes from either the chili powders, Cow lick or most likely the Rotel.

    I will report back.

     

  • 500500 Posts: 2,647
    I would say mild Italian sausage instead of hot, 1 Serrano instead of 2, diced instead of Rotel tomatoes, less chili powder, less Tabasco, and no chilies floating on top. I won't say less Dizzy Pig Cow Lick, since its his recipe. Bring some hot sauce to the table on the side.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • egretegret Posts: 4,107
    Cut the Cowlick down to 1/3rd.......use original Rotel and cut the chile powder down to about 1/2. Also, skip the cocoa powder and add (2) 1 oz. blocks of baker's semi-sweet chocolate. That should tone it down enough for the faint of heart.........
  • FlashkaBobFlashkaBob Posts: 373
    Remove the beef.... sausage.......tomatoes..... and  half the onions. Throw the rest of the ingredients into a blender, add heat and serve

    1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet.      Seaforth, On. Ca.

  • henapplehenapple Posts: 15,983
    IrishDevl said:

    I never saw it advertised before today. I do like it.  

    I was eating rotel dip when you were a sparkle in your mom's margarita.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggcelsiorEggcelsior Posts: 13,961
    henapple said:
    I never saw it advertised before today. I do like it.  
    I was eating rotel dip when you were a sparkle in your mom's margarita.
    Ewwwww........ bad imagery.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I have made it without so much heat as my family just can't handle it. I left out the Serrano's and used diced tomatoes instead of Rotel. Floated only Ancho's on top. Family was happy and I just doctored my bowl.
    LBGE
    Go Dawgs! - Marietta, GA
  • yumdingeryumdinger Posts: 236

    Ok so I believe I have effectively reduced the heat by 1/2.  I followed Egrets instructions above (thanks) but also used One jalapeno, zero serranos, added extra pound of Beef (cubed), halved the beans and used Mild Rotel.  Still has a delayed bite to it but it did not overpower my family.

    The added flavor and texture of the stew meat was awesome.  The result was a thicker more meaty chili with a very nice bite.  Cannot wait for a day or two from now when it will be even BETTER!

     

  • IrishDevlIrishDevl Posts: 1,390

    I will always take ground beef over stewed - but a personnel preferenace there.  Yours will be excellent I am sure. 

  • SamFerriseSamFerrise Posts: 547
    When I make chili for a crowd I only make it mild and serve the peppers as a side so the brave souls who like the heat can add as much as they want.  Everybody is happy.

    Simple ingredients, amazing results!
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