What to cut out cow lick chili

IrishDevl · January 2012

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

IrishDevl · January 2012

Sorry for the double post - I don't know how to get rid of it.

gulfegg · January 2012

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.

Village Idiot · January 2012

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.

4Runner · January 2012

This will help.

http://en.wikipedia.org/wiki/Scoville_scale

I do like the Anaheims as well.

4Runner · January 2012

argh! where did my original post go

IrishDevl · January 2012

Dude, I screwed up and posted twice. Can't undue it. But see your original in the other one - thx.

4Runner · January 2012

better complete listing http://www.chilliworld.com/FactFile/Scoville_Scale.asp Cubanelle is another good mild pepper.

4Runner · January 2012

I'm just now realizing the double post. That was funny!

Mickey · January 2012

2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained) #:-S

fishlessman · January 2012

make a mild batch and a hot batch, i wouldnt be happy eating chili thats too mild

IrishDevl · January 2012

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.

upnsmoke · January 2012

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..

IrishDevl · January 2012

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.

upnsmoke · January 2012

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 Idiot · January 2012

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 !!!!

IrishDevl · January 2012

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

yumdinger · February 21

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.

500 · February 21

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.

egret · February 21

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.........

FlashkaBob · February 21

Remove the beef.... sausage.......tomatoes..... and half the onions. Throw the rest of the ingredients into a blender, add heat and serve

henapple · February 21

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.

Eggcelsior · February 21

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.

SmokinDAWG82 · February 21

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.

yumdinger · February 22

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!

IrishDevl · February 22

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

SamFerrise · February 22

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.

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