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What's your favorite chili mix?
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JacksDad
Posts: 538
I love doing briskets and pork butts, but I often end up with significant amounts of leftovers.
I've been turning lots of the leftover meat into various chilis. I know, I know, I'm supposed to have my own 100 year old family secret mix of 20+ spices etc, but sometimes I just want to dump the meat into a pot with some canned tomatoes, a few onions and peppers, and a bag of chili mix, and let it simmer all day...
So, what's your favorite brand of pre-made chili mix? Bonus points if you can provide a link so I can order it myself!
Large BGE -- New Jersey
Comments
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Costco sells a big jar of hatch chili peppers. Some cubed pork, salt, onions, and garlic are the only other things I add. Helps to not pull the pork. Cube and brown the raw pork first help the texture. Cook it in the peppers. Makes an awesome chili verde.
XLBGE - LBGE - Charbroil gasgrill
Wichita Kansas
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https://www.target.com/p/carroll-shelby-s-174-chili-kit-4oz/-/A-14773134
Note this is just for the seasoning. Still need to add onions, peppers, etc.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Thanks, I'll give this a try!SmokeyPitt said:https://www.target.com/p/carroll-shelby-s-174-chili-kit-4oz/-/A-14773134
Note this is just for the seasoning. Still need to add onions, peppers, etc.
Large BGE -- New Jersey -
A jar of Salsa Verde with leftover chicken, turkey, or pork and onion and chicken broth makes a good Chile Verde. Oh and cumin.
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+1 for the Carroll Shelby. It's my local go to if I don't have time to order one from the net.
Sucklebusters is hard to beat if you ordered some ahead of time. Just don't mess with their Ghost Chili Mix unless you're into some pasin! -
Do yourself a favor a stay away from that packaged crap. Put in a little extra effort and you’ll be blown away.
https://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014/p1
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+1 for the salado award winning, made 2 separate batches last week for a total of 6 gallons. I occasionally make a brisket just for chili.
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I blend my own chili mix. But if you promise to keep it a secret. I will share my secret. It’s Mexene chili powder. Oh crap......
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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MN A$$ Blaster Chili:
https://eggheadforum.com/discussion/1177085/minnesota-ass-blaster-brisket-chili-recipe
I haven't made chili any other way since finding this recipe
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
For those times I just want a generic batch of chili or am too lazy to want to mix up "something special and award winning" I've used the Wick Fowler's 2 Alarm Chili kit for many years.I've ordered it from Amazon before but they don't seem to have it in stock at the moment so no link and no bonus points for me. :(“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Thanks everyone! If I'm feeling ambitious, I'll try the recipes from scratch. One of these days!
And this is the pre-made mix I have been using the last couple of years. I like it a lot, just looking to mix it up a little...
Large BGE -- New Jersey -
The Cin Chili mentioned is pretty good. Made by Cindy Reed, a Texan who won at the Terlingua International Chili Championship a couple of times. Her scratch recipe is considerably better than her foil pouch seasoning... just a bit more work.
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!
MichaelCentral Connecticut -
There’s a chilli mix?
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You've got some serious cojones asking a question like in here. I applaud your bravado. Like asking which is preferred; the McRib or that pulled pork in the container in the cooler near the pickles.
Seriously, though.....you have to chop the onions and peppers anyway. You might as well throw in your own spices, tomatoes and broth. You're not saving any time. IMHO (H being Humble)LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Just ordered the carol shelbys can't beat the price thanks OP
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I use a cup of coffee in my chili instead of any water. Browning the trimmings of my last brisket made for great chili meat as well. The rest is sometimes variable but consistent if that makes sense, also not widely shared.
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Maybe this is Wilt’s secret to bedding 20,000 women.
https://www.geniuskitchen.com/recipe/wilt-chamberlains-texas-chili-seasoning-97914
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Ever do the math on that? It's three women per day, every day, for twenty years. No holidays or weekends.DoubleEgger said:Maybe this is Wilt’s secret to bedding 20,000 women.
That must be some d@mn good chili.LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH
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