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Chili help needed

lentsboy007
lentsboy007 Posts: 416
in EggHead Forum
Wanting to make real chili . Never have , and I’m from Indiana so I don’t know jack crap about it . No noodles I know , but what is the deal with beans ? Yea or nay? Also, I know nothing about peppers , only place I have around here to get produce is Walmart . There is a Hispanic population here so they have some peppers and other Hispanic foods . Anyone have a somewhat simple recipe for real chili (I’ve seen some complicated ones) that a novice can make ? 

1 Large Egg, Blackstone griddle

Belgium...........The Netherlands??

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  • TN_Egger
    TN_Egger Posts: 1,120
    edited April 2020
    • one pound gr beef
    • 2 16 oz cans kidney beans
    • 1 can rotel
    • one onion- diced
    • 2 bell peppers - any color
    • 1 can 64 oz tomato juice
    • chili powder - 2 tbsp
    • cumin - 1 tbsp
    Brown ground beef with onions, add peppers, beans and rotel.  Stir.  Add cumin & chili powder, Stir.  Add tomato juice. Briefly bring to a boil and then let simmer all afternoon - atop the egg gives a nice smoky flavor, but on the stovetop makes the house smell good.  Serve over rice, topped with cheese and onions.  You're welcome!
    Signal Mountain, TN
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited April 2020
    Post edited to correct second recipe link...

    Here are my two favorites. You can add a can or two of kidney beans if you want. Just don't tell the Texans. I recommend you try it without first. Especially the first one.

    My favorite...

    http://www.seriouseats.com/recipes/2015/01/pressure-cooker-chile-con-carne-texas-red-chili-recipe.html

    My former favorite...

    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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  • fishlessman
    fishlessman Posts: 34,583
    as simple as could be and it tastes good


    i usually make mine up as i go, mostly with dried peppers and sometimes with beans and do like the funny chili served over spaghetti covered with tons of cheese

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • smbishop
    smbishop Posts: 3,061
    I have made this one, twice.  Love it!  I found the dried chilis at our local grocer.

    https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Carolina Q
    Carolina Q Posts: 14,831
    smbishop said:
    I have made this one, twice.  Love it!  I found the dried chilis at our local grocer.

    https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html
    I think that's the same one I posted above, except without the pressure cooker.

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

    Michael 
    Central Connecticut 

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  • smbishop
    smbishop Posts: 3,061
    Carolina Q said:
    smbishop said:
    I have made this one, twice.  Love it!  I found the dried chilis at our local grocer.

    https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html
    I think that's the same one I posted above, except without the pressure cooker.
    oops!  I probably got it from you!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Carolina Q
    Carolina Q Posts: 14,831
    smbishop said:
    Carolina Q said:
    smbishop said:
    I have made this one, twice.  Love it!  I found the dried chilis at our local grocer.

    https://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html
    I think that's the same one I posted above, except without the pressure cooker.
    oops!  I probably got it from you!
    Thanks for posting it. I couldn't find the non pressure cooker version.

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

    Michael 
    Central Connecticut 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Unless it's going on a hot dog (OK, even then it's acceptable), don't ever apologize for putting beans in chili. Then again, I grew up in Minnesota so my votes probably carry more weight with leftse and lutefisk.
    Stillwater, MN
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  • lkapigian
    lkapigian Posts: 11,549
    edited April 2020
    Lots of recipes ( and arguments ) out there so I'll just offer a few suggestions that can be woven in

    Chili Powder- Make your own if you are going to use it, Personally I am in the Adobo Camp...those dried chili's in every Mexican section , get some...I use Pasilla Juajillo and Ancho...for heat...Chipotle

    Onions ...Caramilze them, always

    Garlic , roast them always 

    Beef Stock, good quality or make your own 

    Salt...watch it, it's accunulative and will sneak up on you

    Cumin , toast and grind

    Oregano , I prefer Mexica, a bit more earthy 

    Meat, I use Chuck cut by hand or 3/4. inch grind.....lean not fatty

    Mexican Chocolate ....Yes

    Cinnamon Stick ....yes 

    If you can, make it a day or 2 ahead , if it's a contest , basics above and you will place

    My 2 cents YMMV
    Visalia, Ca @lkapigian
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    edited April 2020
    Step 1) ignore anyone giving you recipes that reside outside of the state of Texas

    Step 2) 


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • Carolina Q
    Carolina Q Posts: 14,831
    Pedernales was supposedly LBJ's favorite. For what that's worth. I've never tried it.

    http://www.texascooking.com/recipes/Pedernaleschili.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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  • 1voyager
    1voyager Posts: 1,161
    edited April 2020
    Although we like Texas-style chili very much, we prefer Colorado-style green chili. The recipe looks complex but it's simple. 

    Ingredients
    • 2 lbs pork roast
    • 4 tbsp olive oil
    • 8 cups chicken broth (or 4 cans)
    • 2 cups water
    • 2 cups chopped onion
    • 8 cloves garlic, pressed
    • ½ lb tomatillos (about 8 medium), chopped (If you can't find them, no big deal.)
    • 1-2 serrano chiles, minced
    • 1 14.5 oz can diced tomatoes with juice
    • 2 cups mild diced green chiles (Preferably Pueblo but Hatch will do.)
    • 1 cup hot diced green chiles (Omit if you prefer a milder version.)
    • 1½ tbsp ground cumin
    • ½ tsp oregano
    • ½ tsp cayenne pepper
    • 1 cup flour
    • salt & pepper to taste
    Instructions
    1. Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
    2. Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
    3. Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot. Set aside.
    4. When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
    5. Meanwhile, add the onion mixture, spices, tomatoes, and all the green chiles (including pureed).
    6. Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
    7. Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
    8. Serve with tortillas or corn chips.
    Large Egg, PGS A40 gasser.
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  • lentsboy007
    lentsboy007 Posts: 416
    Thanks for all the suggestions .  Will try a couple , as well as the green chili pork recipe above , as it is one of my favs at local mex joint 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • thetrim
    thetrim Posts: 11,387
    I've never tried it but the Salado Eggfest Chili recipe is on here somewhere is supposed to be amazing. 

    Count me in the "if it has beans, it can't be chili" group.

    Yes, @StillH2OEgger I flagged you!

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • buzd504
    buzd504 Posts: 3,877
    lkapigian said:


    Chili Powder- Make your own if you are going to use it, Personally I am in the Adobo Camp...those dried chili's in every Mexican section , get some...I use Pasilla Juajillo and Ancho...for heat...Chipotle



    I walked out of the Mexican market the other day with large bags of dried guajillos, anchos, and adobos.  My wife thought I was insane, but it has upped my game tremendously.


    NOLA
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  • lkapigian
    lkapigian Posts: 11,549
    buzd504 said:
    lkapigian said:


    Chili Powder- Make your own if you are going to use it, Personally I am in the Adobo Camp...those dried chili's in every Mexican section , get some...I use Pasilla Juajillo and Ancho...for heat...Chipotle



    I walked out of the Mexican market the other day with large bags of dried guajillos, anchos, and adobos.  My wife thought I was insane, but it has upped my game tremendously.


    You'll go through them....soon enough you'll be smoke drying your own
    Visalia, Ca @lkapigian
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  • Carolina Q
    Carolina Q Posts: 14,831
    buzd504 said:
    I walked out of the Mexican market the other day...
    I wish I HAD a Mexican market! I've never seen one.

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

    Michael 
    Central Connecticut 

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  • Moleman
    Moleman Posts: 374
    The Salado chili is amazing, https://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014
    its worth the effort. I make a brisket a year just to make a few batches of chili. Good luck no matter which way you go. 
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  • jwc6160
    jwc6160 Posts: 218
    Just for fun I did a simple chili recipe but smoked the ground beef on top of the cast iron pot with everything else simmering below. I then chopped it all up and added the meat after. Had a little different flavor and we all enjoyed it. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    lentsboy007 said:
    Wanting to make real chili . Never have , and I’m from Indiana so I don’t know jack crap about it . No noodles I know , but what is the deal with beans ? Yea or nay? Also, I know nothing about peppers , only place I have around here to get produce is Walmart . There is a Hispanic population here so they have some peppers and other Hispanic foods . Anyone have a somewhat simple recipe for real chili (I’ve seen some complicated ones) that a novice can make ? 
    I think it is important to understand that chili is not a specific dish.  It is a more general label for a family of related dishes. Some may even think of it as one of the major food groups. The folks from Texas seem to think that they are the only ones who can make real chili.  The folks from New Mexico would remind them that they were making chili long before the Texans were.  Don’t get hung up on the “real” label.  Appreciate the regional variations and make it the way you want. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Hotch
    Hotch Posts: 3,564
    edited April 2020
    A simple authentic chili is "Texas Red".
    Don't forget the jalapeno cornbread!
    A Google search will give many recipes.
    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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  • Boileregger
    Boileregger Posts: 614
    I'm from Indiana also, and I made up my own chili recipe...I don't listen to the chili snobs, I just make what I like.  And, I won an office chili cook off when I lived in Dallas, so can't be that bad...

    1 yellow onion
    2 jalapenos
    2 poblanos
    1 red pepper
    1 green pepper
    4 or 5 cloves of garlic
    2 cans kidney beans
    2 cans tomato sauce
    2-3 chipotles plus some of the adobo sauce
    2 lbs of ground beef
    Chili spice blend made out of salt, pepper, garlic powder, onion powder, chili powder, cumin, cayenne pepper, paprika, and Montreal steak seasoning (I eyeball all this so it is a little different every time)

    Dice the veggies and saute them in a little oil in a dutch oven on the egg.  I put the DO directly on the grate.  When they are soft, add the beef and brown.  When brown, add the spice blend and stir until it is all melded.  Then add beans, tomato sauce, and chipotles and adobo and stir.  Simmer this on the egg until it is as thick as you like it. 

     The Indiana part of this is sometimes when I'm in the mood I'll add dry elbow macaroni and a little water at the end and will cook the macaroni until tender.

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