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No Beans, No Egg Still Good

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Thanks again, Hotch. I'm not sure what beef I'll use. I've never seen or even heard of chuck tenders. Pics make it look fairly lean though. I do have a HUGE (almost 6 lb) eye round defrosting at the moment. Was trying to decide what to do with it. A long braise might be just the thing. I think I'll lop off a couple of lbs for some chili.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • 500
    500 Posts: 3,177
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    theyolksonyou said:
    You gonna put that over pasta? :D
    Then it would be called CINcinnati Chili.  And with beans makes it a 5-way.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Boom!
    image
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I've been to Cincinnati many times, though it has been years. Never tried chili there. Hard to imagine this...image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    I need to type faster. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • yogi84
    yogi84 Posts: 189
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    Texas "red" is ok but New Mexico red is the best!!
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  • Zmokin
    Zmokin Posts: 1,938
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    I like to make my chili in a crock pot.
    And as i don't like the meat to have the texture of partially digested meat from sitting in the tomato acid environment for hours upon hours, I don't add the meat until 60-90 minutes before it's going to be served.  But as I brown the meat and throw it in hot, it doesn't drop the temp of the chili as it goes in.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Hotch
    Hotch Posts: 3,564
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    @Carolina_Q Round will do well. I like the flavor of chuck so I use it in my chili. Both can be a tough meat so they both lend well to a long cook for chili. Let me know how you like it.

    One thing I changed is I swapped a little of the paprika with smoked paprika. Brings a nice smoky flavor to the chili.


    @yogi84 I never have tried New Mexico Red. I will check it.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Hotch, I have never used serranos. I see they are a bit on the hot side so I may use only one. If I can find them. Chili selection in these parts is pretty slim.  I have arbols and chipotles and some milder chilis (ancho, guajillo, New Mexico). Hopefully i can find the serranos.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • yogi84
    yogi84 Posts: 189
    edited December 2014
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    @hotch try this http://www.dagiftbasket.com/product_info.php?cPath=106&products_id=1646

    Add some ground beef or pork.... its money
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  • Carolina Q
    Carolina Q Posts: 14,831
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    If anyone happens on this old thread and wants to try the scratch Cin Chili linked above, that link is broken. Here's another link, same recipe. It is awesome!!

    http://www.chilicookin.com/Recipes/CASI/TICC1992.htm

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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