Need Some Chili Help

[OldSchoolBoats]

OK RDP Peeps!!

I need some help here. We are competing in a Chili Cook Off on October 6th and I am looking for some help/suggestions!

Last year we did a Homestyle chili with all organic ingredients and grass fed beef. I thought it was really good and we got a lot of peoples choice votes, but not enough to take home a top 3 prize in the homestyle bracket. This year, I want to WIN :skull

I am thinking about doing a mix of ground sirloin and filet chunks, but cooking the meat in my smoker prior to putting it in the pot.......

Could really use some help/suggestions on how to make this chili, over the top

 

[River Runnin]

Use Elk and Venison!

 

[Deja_Vu]

My MIL competes and has won quite a few chili cook-offs. It usually has some kick to it so don't spare the chili powder

I usually like plenty of bell peppers, onions and garlic in my chili with both Red pintos and black beans.

 

[OldSchoolBoats]

Use Elk and Venison!

I love Venison! Never have had Elk though. I have to make a lot of Chili for this event, so that might eat up my budget a little bit.

 

[Done-it-again]

Try and add beef Suet or Tallow to it (animal fat) to get the rich flavor. And don't be scared to add MSG, as it helps to bring out flavors..

 

[OldSchoolBoats]

My MIL competes and has won quite a few chili cook-offs. It usually has some kick to it so don't spare the chili powder

I usually like plenty of bell peppers, onions and garlic in my chili with both Red pintos and black beans.

Your MIL is more than welcome to email me her recipe........

 

[Rajobigguy]

Is this an official ICS cook off ?

 

[OldSchoolBoats]

Is this an official ICS cook off ?

No, it's our realtor associations Chili Cook Off for Charity. We have done it at Galway Downs in Temecula the last 2 years.

It's open to the public and we always have a huge turn out. Beer / Wine Garden, unlimited tastings, live music, etc. It's a lot of fun!

 

[Deja_Vu]

Your MIL is more than welcome to email me her recipe........

She wont even share it with me...its a guarded secret.

She also tweaks it as she goes. A pinch of this here and that there...

 

[Deja_Vu]

No, it's our realtor associations Chili Cook Off for Charity. We have done it at Galway Downs in Temecula the last 2 years.

It's open to the public and we always have a huge turn out. Beer / Wine Garden, unlimited tastings, live music, etc. It's a lot of fun!

Great Venue...when its not blazing hot out.

I met the dude in charge of vendors at Galway Downs, Jim. He makes chairs out of wine barrels.
He said it was super cheap to be a vendor there and peddle your wares.

Might be a good place for a pop-up mortgage booth!

 

[HavasuHank]

Joe, use brisket. The guy I buy my pellets from competes and he says he always uses brisket in his chili.

I might be doing a brisket this weeked. If I do, I'll try making some chili with the leftover.

 

[OldSchoolBoats]

Great Venue...when its not blazing hot out.

I met the dude in charge of vendors at Galway Downs, Jim. He makes chairs out of wine barrels.
He said it was super cheap to be a vendor there and peddle your wares.

Might be a good place for a pop-up mortgage booth!

Yeah, we do quite a few events there during the year. For this one, I sponsored the photo booth, so everyone that comes and takes pics in the photo booth gets their pics printed out with my logo all over them

This event usually starts out warm in the afternoon, but it cools down a lot in the evening.

 

[OldSchoolBoats]

Joe, use brisket. The guy I buy my pellets from competes and he says he always uses brisket in his chili.

I might be doing a brisket this weeked. If I do, I'll try making some chili with the leftover.

That is a great idea! Let me know how it turns out. I haven't smoked a Brisket yet.

 

[HavasuHank]

That is a great idea! Let me know how it turns out. I haven't smoked a Brisket yet.

Brisket is awesome ... and burnt ends are even more awesome.

 

[Bpracing1127]

My .02

Add MGD beers
Add Tequilla
Add chili powder
Add brown sugar

The rest is a secret. This will help you win.

 

[OldSchoolBoats]

Brisket is awesome ... and burnt ends are even more awesome.

Fuck I am hungry now!!

 

[Loony Toon]

Chili is always best done in large batches. My suggestion would be for you to whip up about two gallons and I will be more than happy to critique it for you this weekend. :champagne:
Just PM me with a pickup location, no need to deliver.:thumbup:
On second thought better make it three gallons.
Oh and I like it with some heat.

Thank You
Bill






P.S. I wont hold my breath waiting to hear back from you

 

[NicPaus]

I spent hundreds practicing on different batches and ended up missing the cook off cause of work. This year back at it. The brisket idea looks good. I have tried chopped chunks of beef and ground beef. Hard part is the heat some peppers vary batch to batch. A few habaneros can make it perfect or to hot with just 2 of them. Good luck.

 

[TrollerDave]

OK RDP Peeps!!
This year, I want to WIN :skull

I love Venison! Never have had Elk though. I have to make a lot of Chili for this event, so that might eat up my budget a little bit.

Winning has no budget. :hotdevil

 

[TPC]

I place high using the Chasens Restaurant recipe with steak and leave out the beans.

http://www.myrecipes.com/recipe/chasens-famous-chili

 

[coolchange]

Consider that palate of your audience. The last time i participated in one of those i lost to a guy that used like 6 ingredeints one of which was a can of enchilada sauce.:eek
Only thing i can say is it always tastes better the next day.

 

[Ryphraph]

Use stew meat type chunks around 1 inch of both beef and pork. Season the meat well and lightly brown and drain before adding to your chili.

Ryph

 

[OldSchoolBoats]

Consider that palate of your audience. The last time i participated in one of those i lost to a guy that used like 6 ingredeints one of which was a can of enchilada sauce.:eek
Only thing i can say is it always tastes better the next day.

Last year we cooked it and then put it in the refrigerator overnight. We then reheated it at the event the next day.

 

[Cray Paper]

Adding pork, diced green chili's and reheating are things I have found make home made chili awesome. A pinch of coco powder helps add some depth to the flavor also. Doesnt take much.

 

[LHC Kirby]

My sister was going through cancer treatments and wanted a high protein meal.

Chili !!!!!! I'm known for my great chili, as I slowly cooked it,I thought, peanut butter has protein and might be good...

OMG OMG OMG ..... creamy all natural - about 2 tablespoons for about 1.5 gallons of chili - AWESOMENESS.

MIGHT want to post a small sign says contains peanut butter. Due to so many people have an allergy to nuts

 

[lebel409]

I use 1/3 pork, 2/3 beef. Don't be afraid of the fatty cuts...Cubed then seared. Add onions, deglaze with tequila and add your powdered spices (chili, cumin, etc). This should give you a base to add to and where to make choices, beans or not, how hot, adding what it needs until you get there. I like small red beans (always drained), hate kidney beans, pintos work well also. Add tomatos, garlic, and hot peppers (ancho, hanbaneros, jalapenos, whatever you like). You can smoke the peppers... When the whole deal is really good, and a bit too hot, add the beans. Also, think about color...green chiles, bell pepper, corn... Let it stew as long as it can on really low. The meat will eventually start to fall apart and then I start to add the salt...get some other opinions here! Use a cheese or sour cream to top, something that compliments, not adds another complication. Don't drain the grease, stir it in, it's flavor.

 

[Sbarry]

I use 1/3 pork, 2/3 beef. Don't be afraid of the fatty cuts...Cubed then seared. Add onions, deglaze with tequila and add your powdered spices (chili, cumin, etc). This should give you a base to add to and where to make choices, beans or not, how hot, adding what it needs until you get there. I like small red beans (always drained), hate kidney beans, pintos work well also. Add tomatos, garlic, and hot peppers (ancho, hanbaneros, jalapenos, whatever you like). You can smoke the peppers... When the whole deal is really good, and a bit too hot, add the beans. Also, think about color...green chiles, bell pepper, corn... Let it stew as long as it can on really low. The meat will eventually start to fall apart and then I start to add the salt...get some other opinions here! Use a cheese or sour cream to top, something that compliments, not adds another complication. Don't drain the grease, stir it in, it's flavor.

First post I've read in this thread and already my mouth is literally watering!!

 

[OldSchoolBoats]

Bump

We are a week away!

I think I am going to smoke a brisket and use that and some pork.

Anybody have suggestions on how to cut up the brisket for the chili?? Should I pull in or slice and dice??

 

[Done-it-again]

I would dice or cube, easier to eat with a spoon.

Sounds really good, need another cold spell now so I can some chili going.

Hope everything turns out great next week......

 

[spectra3279]

I would dice or cube, easier to eat with a spoon.

Sounds really good, need another cold spell now so I can some chili going.

Hope everything turns out great next week......

Your not making it right. My chili you can eat with a fork

 

[boatnam2]

I spent hundreds practicing on different batches and ended up missing the cook off cause of work. This year back at it. The brisket idea looks good. I have tried chopped chunks of beef and ground beef. Hard part is the heat some peppers vary batch to batch. A few habaneros can make it perfect or to hot with just 2 of them. Good luck.

Echo lodge cook off?

 

[Mandelon]

Bacon helps everything!

 

[rvrrun]

Bacon helps everything!

It's a food group.

 

[NicPaus]

Echo lodge cook off?

Yes. Hopefully make it this year. I made a batch last week after this thread. Damn good but not quite winning material.

 

[boatnam2]

Yes. Hopefully make it this year. I made a batch last week after this thread. Damn good but not quite winning material.

I got sick about a hour after it started last year and didnt see the daylight until 3 day's later, i hope to whip up something this year for sure, hopefully you can make it.

 

[spectra3279]

I got sick about a hour after it started last year and didnt see the daylight until 3 day's later, i hope to whip up something this year for sure, hopefully you can make it.

You guys are gonna have to send some to me and i can decide if you should take it to the cookoff.

 

[NicPaus]

You guys are gonna have to send some to me and i can decide if you should take it to the cookoff.

I always have extra. Thought about asking any local inmates for there opinion. Usually the guy's I work with take the extra. They always like it but they don't give me feedback on what would make it better. RVRUN is close I could drop him a bowl.

 

[rvrrun]

I always have extra. Thought about asking any local inmates for there opinion. Usually the guy's I work with take the extra. They always like it but they don't give me feedback on what would make it better. RVRUN is close I could drop him a bowl.

Friday nights are open bar at my house. Feel free to stop by anytime.

 

[Old Texan]

I cook a lot at home and for the restaurant. I experiment with flavors and find Bobby Flay to have great insight on the chemistry of ingredients. Here's a recipe Googled up with multiple peppers and spices.

Personally I don't think high dollar cuts of beef will help near as much as the spices and base ingredients.

I many of my chile experiments, I've found coffee adds a nice taste.


http://www.foodnetwork.com/recipes/bobby-flay/red-beef-chili-recipe-1953661

 

[Racey]

Try and add beef Suet or Tallow to it (animal fat) to get the rich flavor. And don't be scared to add MSG, as it helps to bring out flavors..

I agree, MSG is the shiznit, it got an undue bad rap over the years for no good reason. Just a little sprinkle of the stuff is like turning a black and white picture to color.

It's sold in the grocery store as "Accent" right in the spice aisle.

 

[pronstar]

MSG in its more natural form is also known as umami in Japanese...you can derive it from things yourself as you cook them, like certain broths (it's a pita tho)

Just don't overdo it.
All things in moderation, including moderation.

 

[lebel409]

I use 1"+ cubes, but they are falling apart chunks when done.

Good luck!

 

[Xring01]

Disclaimer
I am from Texas, therefore I have pretty strong thoughts on Chili. Do you know how many Chili Recipes there are in Texas, about as many Texans.

So, I have never entered any food contest, nor do I intend to. I make food that I think tastes perfect, I dont need another JUDGE to tell me other wise.

What I can tell you, is pretty much everyone that eats my chili, calls it the best they ever had.

So a few details.
First, I smoke a brisket, biggest one I can find, at 225 degrees on a smoker with wood, not charcoal, not pellets, not gas. Mesquite Wood, not oak, pecan, hickory cherry. Mesquite. I cook that brisket to about 185-195 ish internal temp.. I dont want it cooked as tender as I would for slicing or sandwiches. Cause its gonna get cooked more in the Chili. My recipe for Brisket - Thats Top Secret, your not getting it. I gave you a few hints, just take a look at Franklin's BBQ in Austin Texas videos on how to cook a brisket. Thats a Texas style brisket, and very close to what I do.

There are no beans in Chili. Just ask any true Texan. Leave that shit out.

Keep it simple: Used the freshest ingredients (Including your spices) that you can get.
Cube up the Brisket, Onions, Diced Bell Peppers - Sweet ones, Chili Powder, Cumin, Black Pepper, White Pepper, Fresh Garlic, Diced Tomatoes, Tomato Paste, Bit of brown sugar, beef broth (Knorr Brand) if you didnt save any stock from the smoked brisket (which is what I do). I prefer to use jarred jalepeno's, diced up for flavor. Honestly this is the way I make it. Its my favorite. There are a few things I will keep secret.

I have used fresh jalepenos, green chili's, passilla peppers, and other things. Its ok,

Serving it is key. I serve it in bowl, with some mexican cheese, chives, whole green onions, and flour tortillas or cornbread. If you have add something else, then consider a of chopped cilantro.

I cant tell you the ratios of what I use, cause its different every time, pending the the potency of the spices/peppers. Spices have a shelf life, most people dont understand that. The spice's I use are far different from the ones you use. Anyone telling you to use exact amount of any spice, just doesnt get it. Last hint: I buy my spices from Spice Merchants in Temecula.. There Chili powder is damn good, but pretty hot, you have been warned.

Thats about 95% of how I make it.. If you try it, I would appreciate your opinion.

The below pics are from last Saturday. Yep Planning a Poker Party for my buddys, smoked up that brisket with 2 racks of ribs and some other stuff. I pretty much filled up a 1 Gallon baggie of cubed brisket and put it in the freezer. I had about 3/4 lb left over, which I made a small batch of chili with.

 

[OldSchoolBoats]

Disclaimer
I am from Texas, therefore I have pretty strong thoughts on Chili. Do you know how many Chili Recipes there are in Texas, about as many Texans.

So, I have never entered any food contest, nor do I intend to. I make food that I think tastes perfect, I dont need another JUDGE to tell me other wise.

What I can tell you, is pretty much everyone that eats my chili, calls it the best they ever had.

So a few details.
First, I smoke a brisket, biggest one I can find, at 225 degrees on a smoker with wood, not charcoal, not pellets, not gas. Mesquite Wood, not oak, pecan, hickory cherry. Mesquite. I cook that brisket to about 185-195 ish internal temp.. I dont want it cooked as tender as I would for slicing or sandwiches. Cause its gonna get cooked more in the Chili. My recipe for Brisket - Thats Top Secret, your not getting it. I gave you a few hints, just take a look at Franklin's BBQ in Austin Texas videos on how to cook a brisket. Thats a Texas style brisket, and very close to what I do.

There are no beans in Chili. Just ask any true Texan. Leave that shit out.

Keep it simple: Used the freshest ingredients (Including your spices) that you can get.
Cube up the Brisket, Onions, Diced Bell Peppers - Sweet ones, Chili Powder, Cumin, Black Pepper, White Pepper, Fresh Garlic, Diced Tomatoes, Tomato Paste, Bit of brown sugar, beef broth (Knorr Brand) if you didnt save any stock from the smoked brisket (which is what I do). I prefer to use jarred jalepeno's, diced up for flavor. Honestly this is the way I make it. Its my favorite. There are a few things I will keep secret.

I have used fresh jalepenos, green chili's, passilla peppers, and other things. Its ok,

Serving it is key. I serve it in bowl, with some mexican cheese, chives, whole green onions, and flour tortillas or cornbread. If you have add something else, then consider a of chopped cilantro.

I cant tell you the ratios of what I use, cause its different every time, pending the the potency of the spices/peppers. Spices have a shelf life, most people dont understand that. The spice's I use are far different from the ones you use. Anyone telling you to use exact amount of any spice, just doesnt get it. Last hint: I buy my spices from Spice Merchants in Temecula.. There Chili powder is damn good, but pretty hot, you have been warned.

Thats about 95% of how I make it.. If you try it, I would appreciate your opinion.

The below pics are from last Saturday. Yep Planning a Poker Party for my buddys, smoked up that brisket with 2 racks of ribs and some other stuff. I pretty much filled up a 1 Gallon baggie of cubed brisket and put it in the freezer. I had about 3/4 lb left over, which I made a small batch of chili with.

Thank you so much for the tips! I am definitely doing the brisket and can't wait to see how it turns out.

 

[Xring01]

Thank you so much for the tips! I am definitely doing the brisket and can't wait to see how it turns out.

Great,
One last thing: Note the brisket is already cooked, which means that if you simmer the chili for a couple of hours, it will completely fall apart. Most people want is a bit chunky, versus soupy.

This recipe can be put together pretty quick and be ready in 45-60 minutes. Put some butter at the bottom of a big pot, med/high heat, add the peppers, for a few minutes, then onions, fresh garlic and soften them up, then all the ingredients up to a slow simmer, taste, tweek the spices, taste, tweek the spices, slowly simmer it until the brisket gets nice and tender.

Any longer then it will fall apart. Thats why its important to cook the brisket to 180-190degree internal temp. I check it with a tooth pick. Every brisket is different. Some may be right at 180, some at 190ish... really depends on that cow. When its get to the point you want it, pull it out and let it rest UNCOVERED to cool off, to prevent it from over cooking. Worst case, is you over cook it and have to use it for BBQ Sandwich's.. Not a bad problem to have, but not right for this Chili recipe.

Just for complete clarification:
On briskets that I am cooking for Slices or Sandwichs, I cook to higher temps, typically in the 200 - 208 range, pending the cow...

 

[Cray Paper]

Disclaimer
I am from Texas, therefore I have pretty strong thoughts on Chili. Do you know how many Chili Recipes there are in Texas, about as many Texans.

So, I have never entered any food contest, nor do I intend to. I make food that I think tastes perfect, I dont need another JUDGE to tell me other wise.

What I can tell you, is pretty much everyone that eats my chili, calls it the best they ever had.

So a few details.
First, I smoke a brisket, biggest one I can find, at 225 degrees on a smoker with wood, not charcoal, not pellets, not gas. Mesquite Wood, not oak, pecan, hickory cherry. Mesquite. I cook that brisket to about 185-195 ish internal temp.. I dont want it cooked as tender as I would for slicing or sandwiches. Cause its gonna get cooked more in the Chili. My recipe for Brisket - Thats Top Secret, your not getting it. I gave you a few hints, just take a look at Franklin's BBQ in Austin Texas videos on how to cook a brisket. Thats a Texas style brisket, and very close to what I do.

There are no beans in Chili. Just ask any true Texan. Leave that shit out.

Keep it simple: Used the freshest ingredients (Including your spices) that you can get.
Cube up the Brisket, Onions, Diced Bell Peppers - Sweet ones, Chili Powder, Cumin, Black Pepper, White Pepper, Fresh Garlic, Diced Tomatoes, Tomato Paste, Bit of brown sugar, beef broth (Knorr Brand) if you didnt save any stock from the smoked brisket (which is what I do). I prefer to use jarred jalepeno's, diced up for flavor. Honestly this is the way I make it. Its my favorite. There are a few things I will keep secret.

I have used fresh jalepenos, green chili's, passilla peppers, and other things. Its ok,

Serving it is key. I serve it in bowl, with some mexican cheese, chives, whole green onions, and flour tortillas or cornbread. If you have add something else, then consider a of chopped cilantro.

I cant tell you the ratios of what I use, cause its different every time, pending the the potency of the spices/peppers. Spices have a shelf life, most people dont understand that. The spice's I use are far different from the ones you use. Anyone telling you to use exact amount of any spice, just doesnt get it. Last hint: I buy my spices from Spice Merchants in Temecula.. There Chili powder is damn good, but pretty hot, you have been warned.

Thats about 95% of how I make it.. If you try it, I would appreciate your opinion.

The below pics are from last Saturday. Yep Planning a Poker Party for my buddys, smoked up that brisket with 2 racks of ribs and some other stuff. I pretty much filled up a 1 Gallon baggie of cubed brisket and put it in the freezer. I had about 3/4 lb left over, which I made a small batch of chili with.

Tell me you separated that point and made burnt ends...if you chopped up that point with the flat for chili...= FAIL. I never thought about using brisket for beef chili, seems like a waste of smoked meat to me. I usually hit up Safeway's blue light special fridge for old steak that is almost at it's expiration date for beef chili. Have several pounds of smoked brisket in the freezer that would be perfect for beef chili..

 

[lebel409]

I add garlic late. If you add it at the beginning it can become bitter.

 

[Xring01]

Tell me you separated that point and made burnt ends...if you chopped up that point with the flat for chili...= FAIL. I never thought about using brisket for beef chili, seems like a waste of smoked meat to me. I usually hit up Safeway's blue light special fridge for old steak that is almost at it's expiration date for beef chili. Have several pounds of smoked brisket in the freezer that would be perfect for beef chili..

The point was used in the small pot of chili that you saw in the above pic.
Why-- As I pointed out, it was under cooked, therefore a bit tough. Not as tender.

Yes it was good eating on its own. But I wanted a small batch of Chili. I am not a burnt ends fan. A good brisket stands on its own. It doesnt need BBQ sauce. Slice it and eat it.

On a BBQ Sandwich/burger then I will put a little BBQ sauce, sliced onion, bun/bread, nothing else... Keep it simple.

BTW. I make my own BBQ sauce/rubs also. Reasons... I dont like alot of salt in the spices, and I dont like BBQ sauce that tastes like syrup. My BBQ Sauce is made a bit sweet, spicy, and a huge hint for you guys... Stone - Smoked Porter Beer... reduced down.. Yummy goodness right there.

Yes, I have put Stone Smoked Porter Beer in my Chili a few times... A hint of the flavors come through. Try it both ways.

Or you have heard of Wine/Food Pairing, or Beer/Food Pairing.. Smoked Porter goes very well with Chili... Also goes good with a Cigar,

 

[Old Texan]

Disclaimer
I am from Texas, therefore I have pretty strong thoughts on Chili. Do you know how many Chili Recipes there are in Texas, about as many Texans.



There are no beans in Chili. Just ask any true Texan. Leave that shit out.

We've had the restaurant open for a year now, and Chile season is here.....Indeed, an authentic bowl of Texas Red shall contain no beans. BUT I am finding, beans are slowly being added and folks are breaking rank.

What we have done is to offer a steaming pot of real Texas Red and a second urn of Yankee Chile which contains beans, usually red kidney......And guess which one we run out of, yup chile with beans.:yikes

Blasphemy? I don't know, but I do know there are one helluva a bunch of native Texans eating the beans. Even the Texanist in Texas Monthly cooked up a batch last winter and lived to do an article on it.

You're dead on, lots of recipes, and the contents, they to are a changin'....:skull

 

[Gelcoater]

We've had the restaurant open for a year now, and Chile season is here.....Indeed, an authentic bowl of Texas Red shall contain no beans. BUT I am finding, beans are slowly being added and folks are breaking rank.

What we have done is to offer a steaming pot of real Texas Red and a second urn of Yankee Chile which contains beans, usually red kidney......And guess which one we run out of, yup chile with beans.:yikes

Blasphemy? I don't know, but I do know there are one helluva a bunch of native Texans eating the beans. Even the Texanist in Texas Monthly cooked up a batch last winter and lived to do an article on it.

You're dead on, lots of recipes, and the contents, they to are a changin'....:skull

Interesting.

What's that old Texas saying?

Anyone who knows beans about chili knows there ain't beans in chili.