It's Chili Time!

[Koz]

It's October 1st and that can mean only one thing - it's time to make a pot of chili for the first time this season!

 

Well, OK, I don't use a pot. I use a slow cooker. And I add red and black beans to it and for some that means it's not chili. And I use very little chili powder, but I do have a secret ingredient.

 

What's my secret ingredient? Sriracha. To be more specific, Texas Pete's Sriracha. I like it because the initial taste is sweet and then it brings a little heat as opposed to those watery and fishy sriracha sauces.

 

So, a pound or so of browned ground beef, red and black beans, large can of diced tomatoes, large can of tomato sauce, diced green peppers, a diced chili pepper, some diced garlic cloves, diced sweet onion (preferably Vidalia), a little bit of chili powder, a little salt, and of course the Texas Pete's Sriracha. Don't over do the sriracha just yet. Three or four squirts is enough for now. Some people add cumin. I hate cumin. I prefer a more hearty chili so I often use 2 cans of red beans and one can of black beans or substitute white beans for one can of read beans.

 

As for exact quantities I go by looks and taste. With something like slow cooked chili it's easy to modify to your specific taste as you cook.

 

The reason I prefer a slow cooker to a pot is because if you have cheap pots your chili will have a metallic taste when you let it cook all day. I set the slow cooker to low for 8 hours. About halfway through the tasting begins. If it tastes a bit acidic I'll add a little bit of sugar to help cut that. At this point I usually add a bit more sriracha, then check back again in an hour. Sometimes I might add a little more salt to taste as well. I'm pretty stingy with the salt and it's always easier to add than try to cut it.

 

I check the taste frequently during the last four hours to get just the right blend of sweet heat that I prefer. When it's done it goes great with corn bread. A few years ago I actually won a local chili cook off with this recipe.

 

How do you like your chili?

[jimmyjoe]

   If it's a little acid, add some creamy peanut butter. I also use a little epazote. I used to add chiles I grew, but I can't tolerate that any more, so my "heat" is at a low level.

   Diced bacon  can add some flavor, too.

 

   Dang it! Now you got me hungry for chile!   ???       jj

  

[J Francho]

2 hours ago, Koz said:

red and black beans

Beans go on the side for people that don't like real chili.

[Koz]

33 minutes ago, jimmyjoe said:

   If it's a little acid, add some creamy peanut butter. I also use a little epazote. I used to add chiles I grew, but I can't tolerate that any more, so my "heat" is at a low level.

   Diced bacon  can add some flavor, too.

 

   Dang it! Now you got me hungry for chile!   ???       jj

  

Peanut butter? I have never heard of that. Very interesting - I may have to try it on a small scale.

[Bird]

Wife has always made outstanding Chilli, certainly a favorite of mine. She actually won a cook-off at a ski resort several years ago.

 

As you mentioned, October is the official start of chilli season, 5 gallons at a time. 

Don't know her recipe but see she also uses white beans......oh, and no brown sugar. 

 

I can't cook a lick.

[12poundbass]

2 hours ago, Koz said:

Peanut butter? I have never heard of that. Very interesting - I may have to try it on a small scale.

My mom adds a little sugar to relieve the tartness. I don’t add sugar to mine, but her way is good. 
 

My recipe is the same as yours, except I use a decent amount of chili powder. 

[J Francho]

Chilis, meat, onion, garlic, some tomatoes for color, and buckets of cumin is my recipe. I generally roast any chili’s I’m using. I like to use a mix of types, depending on how much heat I want. 

[roadwarrior]

51 minutes ago, J Francho said:

Chilis, meat, onion, garlic, some tomatoes for color, and buckets of cumin is my recipe. I generally roast any chili’s I’m using. I like to use a mix of types, depending on how much heat I want. 

I also like 1/2 can of red beans, 1/2 can of dark kidney beans and cilantro.  Here is one secret I'll

share: Substitute 1/2 lb chorizo for 1/2 lb ground beef.

 

[Catt]

Seriously ?

 

Chilli is like gumbo...I'll eat em when it's 100° outside!

[jimmyjoe]

1 hour ago, Catt said:

 

 .....when it's 100° outside!

 

   A hundred degrees? Isn't that winter time in Louisiana?    ???    jj

[slonezp]

Chili is supposed to have all sorts of peppers in it. No beer? No wine? I haven't had yours but I'd bet mine is better.

[.ghoti.]

I prefer an old school version. A blender full of mixed dried peppers. Guajillo, ancho, pasilla peppers.  Soak overnight( I've used water, beer or wine, Or a mix of water and beer or water and red wine). When peppers are fully rehydrated, blnd into a puree. Sauté a couple pounds of coarse ground chuck, a pound of chorizo, diced onion, smashed garlic, chopped Serrano peppers. Add pepper puree, oregano, cumin and cocoa and salt. Simmer until it smells too good to ignore.

 

I do the sauté in a large wok, and simmer in a slow cooker. 
 

want to make it a little more old school, add a can of drained hominy.

[Koz]

1 hour ago, .ghoti. said:

I prefer an old school version. A blender full of mixed dried peppers. Guajillo, ancho, pasilla peppers.  Soak overnight( I've used water, beer or wine, Or a mix of water and beer or water and red wine). When peppers are fully rehydrated, blnd into a puree. Sauté a couple pounds of coarse ground chuck, a pound of chorizo, diced onion, smashed garlic, chopped Serrano peppers. Add pepper puree, oregano, cumin and cocoa and salt. Simmer until it smells too good to ignore.

 

I do the sauté in a large wok, and simmer in a slow cooker. 
 

want to make it a little more old school, add a can of drained hominy.

I've never heard of adding cocoa to chili. I'll have to check that out.

 

UPDATE: The house smelled great with the chili simmering all day and it came out delicious.

 

Now the house smells like what happens after you eat two bowls of chili.

[slonezp]

7 hours ago, Koz said:

I've never heard of adding cocoa to chili. I'll have to check that out.

 

UPDATE: The house smelled great with the chili simmering all day and it came out delicious.

 

Now the house smells like what happens after you eat two bowls of chili.

I have never used cocoa but i do use cinnamon. 

[TnRiver46]

I eat chili all summer 

[VolFan]

I use good chuck, ground coarse, one onion per pound of meat, a little good beef stock to braise in, garlic, dried chilis depending on what heat im going for. Simple and classic. 

[slonezp]

11 hours ago, VolFan said:

I use good chuck, ground coarse, one onion per pound of meat, a little good beef stock to braise in, garlic, dried chilis depending on what heat im going for. Simple and classic. 

For a bit of a twist, try skirt steak instead of chuck. If you have a Mexican grocer in your area, they probably have it pre chopped and call it taco meat.

[VolFan]

I'll have to try that - I have my own grinder, so sourcing isnt a problem. I like that texture and beefiness of skirt.

[12poundbass]

16 hours ago, slonezp said:

I have never used cocoa but i do use cinnamon. 

The cinnamon in your rib rub recipe  is absolutely awesome so I may give it a try in Chile. 

[slonezp]

21 hours ago, 12poundbass said:

The cinnamon in your rib rub recipe  is absolutely awesome so I may give it a try in Chile. 

You, and .99 a pound pork shoulder inspired me to make pulled pork today.

[12poundbass]

26 minutes ago, slonezp said:

You, and .99 a pound pork shoulder inspired me to make pulled pork today.

Pictures or it didn’t happen. 

[slonezp]

34 minutes ago, 12poundbass said:

Pictures or it didn’t happen. 

Got another hour on the smoker then off to the crock pot she goes.

[Koz]

1 hour ago, slonezp said:

You, and .99 a pound pork shoulder inspired me to make pulled pork today.

Three or four years ago when my son was playing travel ball the team had a fundraiser to help pay for part of the season. To raise money they sold smoked port butts. I like BBQ, but I'm not big on smoked meats and pork butt is just a cheap, cheap cut.

 

Holy cow I was wrong! It was one of the best pieces of pork I have ever tasted. I kicked myself for buying only one of them.