Chilli Suggestion

Chubbs

Need to cook chili for 15 Saturday. Don't have time for a brisket for brisket chili. Suggestions in good recipe. I have the one from the egg cookbook and have made egrets but egrets has been too spicy for the kids even when cutting back on chili peppers and spices. And go

Gamecockeggman

Instead of brisket use a chuckroast.  It makes some dam good chili.  I did it that way for the first time a week ago.  I will definitely do it that way again.

Chubbs

Thanks @Gamecockeggman. Unfortunately I only have a few hours so going to have to go traditional ground chuck. 

Gamecocks got a pretty solid group today. Here's for a solid 2017

Toxarch

Use a chili grind instead of regular ground chuck. Add in some ground sausage for flavor.

SmokeyPitt

Carol Shelby Chili kit.  Basically just follow the directions on the box, but add in the extra suggestions.  Leave out the cayenne pepper if you want it mild. Here are my notes on how I do it:

• Carrol Shelby Chili Kit
• 2 lbs smoked brisket (or browned ground beef)
• 1- 8oz. can tomato sauce
• 1- 8 oz can of water.
• 14 oz can of diced tomatoes.
• 1 Onion (chopped)
• Chopped Pepper(s) (Your choice- green, red, Jalapeno, Poblano).  I use a couple of jalepenos with seeds/stems removed and rinsed.
• 1 can dark red kidney beans
• 1 can pinto beans.
• Optional- a couple of cloves of garlic, minced. 

Procedure

1. Cook the onions with some salt and pepper and butter until caramelized. (Note, if using ground beef I cook the onions with the beef).
2. Add in peppers and sweat them for a couple of minutes. If using garlic add it as well.  
3. Add the tomato sauce, one can of water
4. From the kit, add all of the chili powder, and 1/2 the packet of cayenne and salt.
5. Stir until everything is combined.
6. Add the meat.
7. Drain the beans, rinse off the "can slime", and add to the pot.
8. Cover and simmer 15 minutes
9. Uncover and simmer until reduced to desired consistency.

 Notes:

• The kit also includes Masa flour for thickening.  I have found I don't need this, I just let it reduce.  If you are in a hurry the masa flour works well.   I save the packets and use in other soups/stew/gravy.

SmokeyPitt

Also, in case you missed this post:
http://eggheadforum.com/discussion/1202609/smoked-chili-finally-a-technique-that-yields-bge-flavors-in-my-bowl

Basically smoke a big meatball or two over the pot of chili instead of browning it. 

Chubbs

SmokeyPitt said:

Carol Shelby Chili kit.  Basically just follow the directions on the box, but add in the extra suggestions.  Leave out the cayenne pepper if you want it mild. Here are my notes on how I do it:

• Carrol Shelby Chili Kit
• 2 lbs smoked brisket (or browned ground beef)
• 1- 8oz. can tomato sauce
• 1- 8 oz can of water.
• 14 oz can of diced tomatoes.
• 1 Onion (chopped)
• Chopped Pepper(s) (Your choice- green, red, Jalapeno, Poblano).  I use a couple of jalepenos with seeds/stems removed and rinsed.
• 1 can dark red kidney beans
• 1 can pinto beans.
• Optional- a couple of cloves of garlic, minced. 

Procedure

1. Cook the onions with some salt and pepper and butter until caramelized. (Note, if using ground beef I cook the onions with the beef).
2. Add in peppers and sweat them for a couple of minutes. If using garlic add it as well.  
3. Add the tomato sauce, one can of water
4. From the kit, add all of the chili powder, and 1/2 the packet of cayenne and salt.
5. Stir until everything is combined.
6. Add the meat.
7. Drain the beans, rinse off the "can slime", and add to the pot.
8. Cover and simmer 15 minutes
9. Uncover and simmer until reduced to desired consistency.

 Notes:

• The kit also includes Masa flour for thickening.  I have found I don't need this, I just let it reduce.  If you are in a hurry the masa flour works well.   I save the packets and use in other soups/stew/grav

Thanks. Any idea how many that serves? Maybe need to double for 15 people?