Bandit's West Texas Gunslinger Chili and whatever that abomination is you call a chili recipe thread

[Bandit420]

First, a history lesson:

As with any popular food, there are many legends surrounding the origins of chili con carne. Some sources describe a very similar dish dating back to the Aztec world in the 1500s. One legend involves a divine figure called 'the Lady in Blue' who spoke of a spicy, red-hot stew that sounds much like chili con carne.

Most sources agree that the dish was widely consumed by the 1800s and the Civil War period in the United States, especially in the southwest. The earliest description of chili comes from an 1828 journal…Recounting a visit to San Antonio, J. C. Clopper writes about it as a kind of hash with nearly as many peppers as there are pieces of meat this is all stewed together.

Historians often cite Texas as the birthplace of chili con carne. In 1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chili peppers together. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper. He believed that chili con carne began as the "pemmican of the Southwest."

The 1893 World's Fair in Chicago introduced the dish to many Americans that had never tried it before, leading to increased popularity. Ingredients and store-bought variations became widely available in grocery stores as the demand increased.

Many regions in the southwest became known for their chili parlors, which became even more prevalent following the rise in consumption of chili con carne. The version of chili con carne that appeared in the 1800s was particularly popular in Texas and the northern Mexico region. Each chili parlor claimed to have an original recipe or a secret ingredient, a trend that still exists today.

Translated, chili con carne is chilis with meat. This is the basic fundamental so if you shorten the name to simply chili and add something xtra then it becomes chili with beans, chili with pasta (Yeah fuck that "Cincinnati Chili". It's chili with pasta) chili with whatever your evil mother in law drops in there, etc. You get the idea.

Yet this excludes garnishment so it's not chili with crackers, chili with cornbread, chili with cheese and so on. Garnishments are added on after the cook so that's why they're excluded.

My chili recipe was born in West Texas.
Terlingua Ghost Town to be exact.
A place isolated and stuck in time. Where there's more rattlesnakes in the roads than cars, the people wear .50 cal hand cannons on the hip, and ride horses to the local saloon.
Tall tales are spun on "The Porch" to captivate tourists and when night falls, the show begins with one of the best stargazing night skies the planet has to offer







When I serve somebody a bowl of chili, I'm looking to change their life. I want to give you something so delicious and and warm it touches your soul.
Chili is much more than food to me you could say. And it's certainly not a "side dish".
A good pot of Texas Red is ez to make but it's not fast.
I use things like fire and smoke fueled by woods like post oak, hickory, and my favorite, mesquite.
I prefer cast iron and Dutch ovens over electric slow cookers but have come around to induction cooktops when I'm not up to managing a smoker or camp fire for 8-10 hours.
I prefer fresh and raw ingredients over anything processed and canned with the exception of tomatoes, chipotles, and broth. And of course, beer

The fundamentals of chili are fairly standard across many regions. It's the extras and special ingredients which elevate the dish to new levels.
Time is another special ingredient. While yes chili is technically done when it's at 165*F or roughly around 3 hours at a low simmer, my chili stays on the heat for 8-10 hours. If I'm smoking it, 4 hours in smoke, 4 hours with the lid on the pot. I want those flavors to melt into one. That collagen in the meat to break down into liquid form and this takes time.
I don't measure much. Measuring is for nerds so I cook to taste and yes my chili is 2 alarm fire hot.

So, I've got my list ready and now it's time to go grocery shopping




Feel free to post your own thoughts, recipes, throw shade, and talk shit now.
Like I said, this is gonna be a slow burn and I'm thinking ready sometime around Friday.
TBC......

 

[Max]

WoW.did you take that picture Bandit.that pic looks like it’s been taken by a telescope looking right out into the universe
we have one of the best places in the world to view the stars in the night sky but never see it like that.that’s amazing.

with the chilli it def warms the soul and my butt hahaha.

 

[Bandit420]

WoW.did you take that picture Bandit.that pic looks like it’s been taken by a telescope looking right out into the universe
we have one of the best places in the world to view the stars in the night sky but never see it like that.that’s amazing.

with the chilli it def warms the soul and my butt hahaha.

Nah google gave me that image but yeah at night it's like standing on the edge of the Earth and you could fall off into space. You just sit there for hours and lose yourself in space.
What the image doesn't capture are the haunting and ghost like howls of packs of coyotes roaming the ghost town hunting jack rabbits and scavenging garbage bins

 

[Max]

Listening to them howl would b spooky.i just googled that place .man it sure is an old town,specially the gravestone cemetery
id like to visit that place if a get a chance..the el dorado hotel sounds like a name I’ve seen on old movies.

 

[TomH]

The beans versus no beans thing just doesn‘t bother me at all, it’s just like two different meals.

Hell, add a patty melt under there and you have more options.

I could eat chili for every meal. I used to love it smoking hot. Like install handles on the side of the toilet so you don’t end up in orbit, kind of hot!!! Now my pussy stomach forces me to eat it mild.

People need to realize, hot is a valid flavor!

 

[SpectrumFarms]

I grew up on Cincinnati chili and it is shit and belongs in the trash. My mom also couldn’t season anything even if her fucking life depended on it, so it was a double in my household.

 

[TomH]

I grew up on Cincinnati chili and it is shit and belongs in the trash. My mom also couldn’t season anything even if her fucking life depended on it, so it was a double in my household.

Man, don’t hold back! You can feel free to be open here!

I had a great cook for a mom, but I don’t recall her ever cooking chili. I didn’t even get a taste for it until I was buying my own meals, that and getting really stoned. Chili was one of my “go to” chows when I had the munchies! Doritos too! I’m doomed!

 

[BlueCollarBob]

The beans versus no beans thing just doesn‘t bother me at all, it’s just like two different meals.

It doesn't bother me either. I enjoy the good-natured ribbing on here, tho. Honestly, the only chili I've ever had without beans is chili made for hot dogs. I've just never been around restaurant or person known for their good Texas style chili. I'd love to try a good example and see what it's all about.

Hell, add a patty melt under there and you have more options.

I could eat chili for every meal. I used to love it smoking hot. Like install handles on the side of the toilet so you don’t end up in orbit, kind of hot!!! Now my pussy stomach forces me to eat it mild.

People need to realize, hot is a valid flavor!

I still power through the hot stuff I love, but I'm fighting a losing battle with reflux. Milder days are on my horizon, for sure.

 

[stonemason]

It doesn't bother me either. I enjoy the good-natured ribbing on here, tho. Honestly, the only chili I've ever had without beans is chili made for hot dogs. I've just never been around restaurant or person known for their good Texas style chili. I'd love to try a good example and see what it's all about.

I still power through the hot stuff I love, but I'm fighting a losing battle with reflux. Milder days are on my horizon, for sure.

Have you tried apple cider viniger for your reflux.takes mine away almost instantly.half a shot.

 

[Bandit420]

Listening to them howl would b spooky.i just googled that place .man it sure is an old town,specially the gravestone cemetery
id like to visit that place if a get a chance..the el dorado hotel sounds like a name I’ve seen on old movies.View attachment 81684View attachment 81685

It's a really cool place.
You have the ghost town and small town on the doorstep of Big Bend National Park and the Davis Mountains. Seeing Big Bend is worth the trip alone.
The Rio Grande River is there too and from where we were perched, it's almost like being in an old western movie and you're ready to make your last stand against the Federales.
Up the road a ways is a resort/golf village Lajitas where the mayor is a goat. The previous mayor goat swilled beer often and now he's taxidermy at the Starlight.
This region of the country and state is not like anything else. Truly unique.
If you get the chance to go, I highly recommend La Posada Milagro Guesthouse. Mimi's room #6.

Mimi’s Guestroom – Room 6

Sleeps two, private bath.

laposadamilagro.com

Here's a shot of my dogs crossing the river into Mexico. If you're into kayaking or river rafting, this area is a helluva spot to do it with 100' canyon walls towering over the river on both sides in some spots. Beautiful scenery and great chance to see wildlife like mountain lions and mountain goats

The beans versus no beans thing just doesn‘t bother me at all, it’s just like two different meals.

Hell, add a patty melt under there and you have more options.

I could eat chili for every meal. I used to love it smoking hot. Like install handles on the side of the toilet so you don’t end up in orbit, kind of hot!!! Now my pussy stomach forces me to eat it mild.

People need to realize, hot is a valid flavor!

The debate is pretty much a Texas thing and along the lines of Texas vs the world mentality. We're uh...unique down here

 

[SpectrumFarms]

Man, don’t hold back! You can feel free to be open here!

I had a great cook for a mom, but I don’t recall her ever cooking chili. I didn’t even get a taste for it until I was buying my own meals, that and getting really stoned. Chili was one of my “go to” chows when I had the munchies! Doritos too! I’m doomed!

Yeah, I let my autism slip out there huh?

 

[BlueCollarBob]

Have you tried apple cider viniger for your reflux.takes mine away almost instantly.half a shot.

Not specifically for reflux. This is a daily thing for me. If I could make myself eat mostly plant-based, it wouldn't be a problem. Do you dilute it or just take a straight sip?

I like apple cider vinegar and take the occasional pull. I've read that too much full strength is bad for teeth, though. I even liked the watered down version they sell as a detox. I drank some of that when dealing with a kidney stone.

 

[Beachwalker]

Too funny! I have a good and old friend in Houston and does she ever give my Yankee ass hell when we talk about chili, because of course I put beans in it and I've learned that that's sacrilege in Texas! Your recipe sounds great, following

 

[Bandit420]

Picked up a handful of ingredients. Thought about using some bison since I always like to have something a little gamey and xtra lean in there but I went with venison on this one. Also gonna add some brisket burnt ends towards the end.
The chuck is bone in and the marrow bones are still in the deep freezer but bones cooking in the chili is an awesome flavor enhancement. Gives it a rich flavor and silky texture.
Bones need to be fished out before serving but well worth it

 

[Bandit420]

After waiting almost 3 years for my regular grocery store to be demolished and rebuilt, it opened today just in time for my chili cook.
It's kinda fancy and has art everywhere.
My favorite piece: Cowboy bronc rider on an offset smoker

 

[SSHZ]

Good luck trying to find 90% of those ingredients on the east coast.........lol

 

[moe.red]

"TEXAS CHILI COOKOFF"

The notes are from an inexperienced Chili taster named "FRANK", who was
visiting Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The Judge #3 called in sick at the last moment and I happened
to be standing there at the judge's table asking for directions to the
Budweiser truck, when the call came in. I was assured by the other two
judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I
accepted."

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili:
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy shit, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what
I'm supposed to taste besides pain. I had to wave off two people who
wanted to give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get
me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting shit-faced from
all of the beer.

Chili # 4 Bubba's Black Magic
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the barmaid,
was standing behind me with fresh refills. That 300-LB. bitch is
starting to look HOT ... . . just like this nuclear waste I'm eating! Is
chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage. Sally saved my tongue from bleeding by
pouring beer directly on it from the pitcher. I wonder if I'm burning my
lips off. It really pisses me off that the other judges asked me to stop
screaming. Screw those rednecks!

Chili # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb!
Judge #3-- I shit myself when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except that
slut Sally. She must be kinkier than I thought. Can't feel my lips
anymore. I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. I should take note that I am worried
about Judge #3. He appears to be in a bit of distress as he is cursing
uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
like it is made of rushing water. My shirt is covered with chili, which
slid unnoticed out of my mouth. My pants are full of lava like poop to
match my shirt. At least during the autopsy, they'll know what killed
me. I've decided to stop breathing, it's too painful. Screw it; I'm not
getting any oxygen anyway. If I need air, I'll just suck it in through
the 4-inch hole in my stomach.

Chili # 8 Tommy's Toe-Nail Curling Chili
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge # 3 passed
out, fell over and pulled the chili pot down on top of himself. Not sure
if he's going to make it. Poor dude, wonder how he'd have reacted to
really hot chili?

 

[MDK]

Soaring with the eagles to heights no bean dare go

Chili glizzies anyone?

 

[BlueCollarBob]

Picked up a handful of ingredients. Thought about using some bison since I always like to have something a little gamey and xtra lean in there but I went with venison on this one. Also gonna add some brisket burnt ends towards the end.
The chuck is bone in and the marrow bones are still in the deep freezer but bones cooking in the chili is an awesome flavor enhancement. Gives it a rich flavor and silky texture.
Bones need to be fished out before serving but well worth it

I knew it!

 

[Bandit420]

"TEXAS CHILI COOKOFF"

The notes are from an inexperienced Chili taster named "FRANK", who was
visiting Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The Judge #3 called in sick at the last moment and I happened
to be standing there at the judge's table asking for directions to the
Budweiser truck, when the call came in. I was assured by the other two
judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I
accepted."

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili:
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy shit, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what
I'm supposed to taste besides pain. I had to wave off two people who
wanted to give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get
me more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting shit-faced from
all of the beer.

Chili # 4 Bubba's Black Magic
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the barmaid,
was standing behind me with fresh refills. That 300-LB. bitch is
starting to look HOT ... . . just like this nuclear waste I'm eating! Is
chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage. Sally saved my tongue from bleeding by
pouring beer directly on it from the pitcher. I wonder if I'm burning my
lips off. It really pisses me off that the other judges asked me to stop
screaming. Screw those rednecks!

Chili # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb!
Judge #3-- I shit myself when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except that
slut Sally. She must be kinkier than I thought. Can't feel my lips
anymore. I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. I should take note that I am worried
about Judge #3. He appears to be in a bit of distress as he is cursing
uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
like it is made of rushing water. My shirt is covered with chili, which
slid unnoticed out of my mouth. My pants are full of lava like poop to
match my shirt. At least during the autopsy, they'll know what killed
me. I've decided to stop breathing, it's too painful. Screw it; I'm not
getting any oxygen anyway. If I need air, I'll just suck it in through
the 4-inch hole in my stomach.

Chili # 8 Tommy's Toe-Nail Curling Chili
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge # 3 passed
out, fell over and pulled the chili pot down on top of himself. Not sure
if he's going to make it. Poor dude, wonder how he'd have reacted to
really hot chili?

Such eloquent and beautiful poetry!
Did Shakespeare write that? It reads very Shakespearean.

 

[moe.red]

Such eloquent and beautiful poetry!
Did Shakespeare write that? It reads very Shakespearean.

It's one of those things that was passed around on the internet since we used modems and 56Kb/s was blazing speed.

One of the few that still make me laugh. Friggin timeless.

Come to think of it, it might be old enough that Billy S wrote it. The Oddesy, the Illiad, Midsomer's night dream, Othello and Texas Chili cookoff all read so similarly. Epic tales.

 

[Max]

It's a really cool place.
You have the ghost town and small town on the doorstep of Big Bend National Park and the Davis Mountains. Seeing Big Bend is worth the trip alone.
The Rio Grande River is there too and from where we were perched, it's almost like being in an old western movie and you're ready to make your last stand against the Federales.
Up the road a ways is a resort/golf village Lajitas where the mayor is a goat. The previous mayor goat swilled beer often and now he's taxidermy at the Starlight.
This region of the country and state is not like anything else. Truly unique.
If you get the chance to go, I highly recommend La Posada Milagro Guesthouse. Mimi's room #6.

Mimi’s Guestroom – Room 6

Sleeps two, private bath.

laposadamilagro.com

Here's a shot of my dogs crossing the river into Mexico. If you're into kayaking or river rafting, this area is a helluva spot to do it with 100' canyon walls towering over the river on both sides in some spots. Beautiful scenery and great chance to see wildlife like mountain lions and mountain goats

View attachment 81687

View attachment 81688



The debate is pretty much a Texas thing and along the lines of Texas vs the world mentality. We're uh...unique down here

View attachment 81689

I’ve never actually done kayaking before so that seems like a lot of fun and I’m still young enough to do it. I had a quick view of the bookings for Mimis room for 275 a nite seems fair with a nice area just outside to wind down after a good days venturing.was quite surprised it’s not booked out.I’d stay a couple nites .i don’t think I’d b able to see it all just in one.

 

[Bandit420]

It's happening!

Doing a version of over the top chili but with my own funky beat to the song.
Rather than catch drippings in the chili I'm gonna keep that separate and kinda lean up the dish and not have it be too fatty. Gotta watch them luvhandles.
So anyways, got about 4-5lbs of meat on the smoker and gonna get that mesquite flavor in there then pull and crumble it all up, cube up the chuck roast then add it to the pot.
The meatballs are about grapefruit size and a mix of ground chuck, spicy pork sausage, and ground venison. Will smoke them for a few hours, not really looking to hit a set temp but just get that smoke in them.
The weight of the meat I feel is probably most important as to what comes next in regards to how much is added in other ingredients.
If you base your recipe off 2lbs of meat then just multiply and always go with less is more attitude. You can always add more but it's hard to take it out if you overdo it so go ez on things like cayenne, salt, and onions as to not overwhelm with any one flavor



second half of the ingredients



And I finally get a chance to use this rig!
My other Dutch oven is a monster. I think it's like around 20 quarts, has feet so I can stick it down in a camp fire and bury it in coals. A real beast of a pot really.
Been wanting one a bit smaller and more attractive so I scored this red porcelain coated beauty almost a year ago and a commercial grade induction cook top shorty after with the whole intention of this being my new sexy when it comes to chili, gumbos, and other savory long cook dishes indoors.
If this was all being done on the BBQ pit or smoker I'd opt for the black monster oven. I don't want this dude covered in smoke stains so it's indoors only.
And the induction is just for precise low and slow temp control

 

[Bandit420]

Pasilla and ancho chili pods. These need to be opened and seeds removed then chopped. Some will add water and turn them into a puree but I let the long stew do that for me so I cut them into tiny bits and add to the base. These will give it that old world rustic cowboy flavor




The base being cooked down with hatch chili infused olive oil and all the peppers, chilis, garlic, and onions




Lightly smoked meats gonna add even more rustic and smokey flavor to the pot




After about 6 hours cooking low and slow



15 hours!!!!





This aint your typical hotdog sauce

 

[Stoneyluv]

i feel like this thread is like a new series on TV i didn't know about till season one was over!!! now i can go back and binge read the whole thing!!! hahaha

end result looks killer as always Bandit... my family would kick me out if i put peppers in cornbread but i'd sure love to try it!!!!! ... just being a smart ass but it would probably give it a little more depth with some black beans!!! maybe even some pinto and kidney too!! Luv's ya!!!!!!!!!!!!!!!!!!

 

[Pipecarver]

First, a history lesson:











Translated, chili con carne is chilis with meat. This is the basic fundamental so if you shorten the name to simply chili and add something xtra then it becomes chili with beans, chili with pasta (Yeah fuck that "Cincinnati Chili". It's chili with pasta) chili with whatever your evil mother in law drops in there, etc. You get the idea.

Yet this excludes garnishment so it's not chili with crackers, chili with cornbread, chili with cheese and so on. Garnishments are added on after the cook so that's why they're excluded.

My chili recipe was born in West Texas.
Terlingua Ghost Town to be exact.
A place isolated and stuck in time. Where there's more rattlesnakes in the roads than cars, the people wear .50 cal hand cannons on the hip, and ride horses to the local saloon.
Tall tales are spun on "The Porch" to captivate tourists and when night falls, the show begins with one of the best stargazing night skies the planet has to offer

View attachment 81673

View attachment 81672

View attachment 81674

When I serve somebody a bowl of chili, I'm looking to change their life. I want to give you something so delicious and and warm it touches your soul.
Chili is much more than food to me you could say. And it's certainly not a "side dish".
A good pot of Texas Red is ez to make but it's not fast.
I use things like fire and smoke fueled by woods like post oak, hickory, and my favorite, mesquite.
I prefer cast iron and Dutch ovens over electric slow cookers but have come around to induction cooktops when I'm not up to managing a smoker or camp fire for 8-10 hours.
I prefer fresh and raw ingredients over anything processed and canned with the exception of tomatoes, chipotles, and broth. And of course, beer

The fundamentals of chili are fairly standard across many regions. It's the extras and special ingredients which elevate the dish to new levels.
Time is another special ingredient. While yes chili is technically done when it's at 165*F or roughly around 3 hours at a low simmer, my chili stays on the heat for 8-10 hours. If I'm smoking it, 4 hours in smoke, 4 hours with the lid on the pot. I want those flavors to melt into one. That collagen in the meat to break down into liquid form and this takes time.
I don't measure much. Measuring is for nerds so I cook to taste and yes my chili is 2 alarm fire hot.

So, I've got my list ready and now it's time to go grocery shopping

View attachment 81675


Feel free to post your own thoughts, recipes, throw shade, and talk shit now.
Like I said, this is gonna be a slow burn and I'm thinking ready sometime around Friday.
TBC......

Crushed??...Italian??? &

 

[Pipecarver]

There we go history lesson and an actual recipe from a real Texan. Thanks man I'm not sure if all ingredients are available to me here, these are the only mention of Teraligua I could find

.....Crushed??...Italian??? . We're gathering ingredients for a new batch now, got the beans already...lol

View attachment 82392

 

[Bandit420]

i feel like this thread is like a new series on TV i didn't know about till season one was over!!! now i can go back and binge read the whole thing!!! hahaha

end result looks killer as always Bandit... my family would kick me out if i put peppers in cornbread but i'd sure love to try it!!!!! ... just being a smart ass but it would probably give it a little more depth with some black beans!!! maybe even some pinto and kidney too!! Luv's ya!!!!!!!!!!!!!!!!!!

Too funny man but yeah I had to make a plain cornbread for my wife. She doesn't garnish hers with cheese or fresh sliced peppers either and calls me insane for doing it but I just tell her it makes it look pretty.
Then all I hear is delightful moaning and the OMGs then she comes up for air and says, "This chili is life!"
Ok babe!

One of these days I may go ahead and drop a bean chili and even a green chili but I have some caveats to it if I try them.
With beans, I think I'd do a black bean vegan chili but with raw beans. Nothing from a can otherwise the long cook will turn them to mush but I'd base the cook time off cooking with raw black beans and likely stew them in a chili seasoned broth.

People have been on a trend adding carrots and corn to these bean chilis and IDK if I could do or even want to do that.
When I see that I keep thinking of Walter from Big Lebowski "Smokey, This aint 'Nam! There are rules."

And for the green, most people use chicken or turkey and that's fine but in my experiments outside "the rules" green chili and beef go great together and my green chili smoked brisket last Summer changed some minds about that.
So I'm looking for something using roasted or smoked tomatillos and Anaheim peppers with beef.

Crushed??...Italian??? & View attachment 82392

Some links to stuff I used...

Chili pods https://www.fiestaspices.com/product-category/chili-peppers/

Terlingua spice mix https://www.ebay.com/itm/293597612963?gQT=1

Marrow bones. This is an overpriced link but you want this style of cut and not "canoe" cut. You can usually find these frozen in a grocery store at around $6 and maybe different brands but the cut is what to really look for more than brand

Rumba® Meats Beef Marrow Bones (Single Pack) "Tuetanos"

beef marrow bones, best marrow bones, buy marrow bones, where to buy beef bones with marrow, marrow bones for sale

grandwesternsteaks.com

Cento is a premium line of canned tomato products but yes "Italian Style" will be a peeled and stewed roma with Italian herb blends added in and crushed is simply plain romas crushed. These can be found under different brands but I do prefer Cento

Cento Products

From our renowned Certified San Marzano Tomatoes to our roasted peppers, vinegars and extra virgin olive oils, Cento offers premium products to suit all culinary needs. Taste the difference quality makes and see why you can “Trust Your Family With Our Family”.

shop.cento.com

Chipotle in adobo sauce is one of the most important ingredients IMO. It makes the chili so do not leave it out. Many brands are out there and while I go local, there's lots of online options

https://www.amazon.com/Morena-LA-MOR-CH-24/dp/B0000GGQD4?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=ATVPDKIKX0DER&gQT=1

The meats should be available local. The venison I used was pasture raised and optional but could be swapped out for something very lean like a 97/3 ground chuck. I like a blend of fatty meat like the 80/20 and ground pork and very lean game meat.

The fresh peppers I use are jalapeno and serrano. Very ez to grow but should be at any grocery store as well.

Beef bone broth can be DIY or you can use chicken broth. Main thing there is do use a broth instead of plain water.

 

[Stoneyluv]

Too funny man but yeah I had to make a plain cornbread for my wife. She doesn't garnish hers with cheese or fresh sliced peppers either and calls me insane for doing it but I just tell her it makes it look pretty.
Then all I hear is delightful moaning and the OMGs then she comes up for air and says, "This chili is life!"
Ok babe!

One of these days I may go ahead and drop a bean chili and even a green chili but I have some caveats to it if I try them.
With beans, I think I'd do a black bean vegan chili but with raw beans. Nothing from a can otherwise the long cook will turn them to mush but I'd base the cook time off cooking with raw black beans and likely stew them in a chili seasoned broth.

People have been on a trend adding carrots and corn to these bean chilis and IDK if I could do or even want to do that.
When I see that I keep thinking of Walter from Big Lebowski "Smokey, This aint 'Nam! There are rules."

And for the green, most people use chicken or turkey and that's fine but in my experiments outside "the rules" green chili and beef go great together and my green chili smoked brisket last Summer changed some minds about that.
So I'm looking for something using roasted or smoked tomatillos and Anaheim peppers with beef.



Some links to stuff I used...

Chili pods https://www.fiestaspices.com/product-category/chili-peppers/

Terlingua spice mix https://www.ebay.com/itm/293597612963?gQT=1

Marrow bones. This is an overpriced link but you want this style of cut and not "canoe" cut. You can usually find these frozen in a grocery store at around $6 and maybe different brands but the cut is what to really look for more than brand

Rumba® Meats Beef Marrow Bones (Single Pack) "Tuetanos"

beef marrow bones, best marrow bones, buy marrow bones, where to buy beef bones with marrow, marrow bones for sale

grandwesternsteaks.com

Cento is a premium line of canned tomato products but yes "Italian Style" will be a peeled and stewed roma with Italian herb blends added in and crushed is simply plain romas crushed. These can be found under different brands but I do prefer Cento

Cento Products

From our renowned Certified San Marzano Tomatoes to our roasted peppers, vinegars and extra virgin olive oils, Cento offers premium products to suit all culinary needs. Taste the difference quality makes and see why you can “Trust Your Family With Our Family”.

shop.cento.com

Chipotle in adobo sauce is one of the most important ingredients IMO. It makes the chili so do not leave it out. Many brands are out there and while I go local, there's lots of online options

https://www.amazon.com/Morena-LA-MOR-CH-24/dp/B0000GGQD4?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=ATVPDKIKX0DER&gQT=1

The meats should be available local. The venison I used was pasture raised and optional but could be swapped out for something very lean like a 97/3 ground chuck. I like a blend of fatty meat like the 80/20 and ground pork and very lean game meat.

The fresh peppers I use are jalapeno and serrano. Very ez to grow but should be at any grocery store as well.

Beef bone broth can be DIY or you can use chicken broth. Main thing there is do use a broth instead of plain water.

i've seen you post that spice more times than i can count anymore.. i'm gonna try it! from 1-10 on heat level what would you say it is?
also do you use it to season the chili itself and rub the meat with? or do you just use it on the meat? (looks like both but wanted to be sure)

that link wanted $10 for shipping but i found it on prime.. https://www.amazon.com/gp/product/B0763TMJ3N/ref=ox_sc_act_title_1?smid=A1ER2UH9JB2POD&psc=1

i've tried poultry chili and i just wasn't into it... made it once or twice and that was about it. it's red meat for me... i never tried sausage in my chili though. i might give that one a try next time too.

i remember i once made a heaping pot of chili like yours, ready to overflow.. then i remembered i forgot to add the beans!! we had to eat a meal without beans just to make room in the pot!!! haha

i tried the raw beans a few times man and i can never get them soft. i've tried various soaking/cooking techniques and they always end up crunchy. i like a bean velvet soft with a chew, not crunchy!! i wonder if there's a way in the sous vide that i never tried??

 

[Bandit420]

i've seen you post that spice more times than i can count anymore.. i'm gonna try it! from 1-10 on heat level what would you say it is?
also do you use it to season the chili itself and rub the meat with? or do you just use it on the meat? (looks like both but wanted to be sure)

that link wanted $10 for shipping but i found it on prime.. https://www.amazon.com/gp/product/B0763TMJ3N/ref=ox_sc_act_title_1?smid=A1ER2UH9JB2POD&psc=1

i've tried poultry chili and i just wasn't into it... made it once or twice and that was about it. it's red meat for me... i never tried sausage in my chili though. i might give that one a try next time too.

i remember i once made a heaping pot of chili like yours, ready to overflow.. then i remembered i forgot to add the beans!! we had to eat a meal without beans just to make room in the pot!!! haha

i tried the raw beans a few times man and i can never get them soft. i've tried various soaking/cooking techniques and they always end up crunchy. i like a bean velvet soft with a chew, not crunchy!! i wonder if there's a way in the sous vide that i never tried??

I actually mix the seasoning packet with the broth to get it blended well then pour the broth in last and stir.
Order of assembly I go base first since it's cooked in the bottom of the pot then I put on some nitrile gloves and crumble the meat in, add the canned products, then add the broth concoction stirring after each addition.
The Terlingua mix is just a jacked up chili powder well proportioned. It's mild IMO so you can add more cayenne or various other peppers to bring up the heat. That's where I really like the serranos.

There's some art to making a good pot of beans.
The bigger the bean the more it needs a presoak so that goes for pintos and red but not so much for black.
Age of the beans play a role. The older they are the longer they need to cook. Best to buy from a store that has a quick turnover to get fresher beans
Pressure cookers are ideal but new things like instapots can do as well. For black, stovetop is fine
Type of water matters. The more minerals in your water the longer it needs to cook. Bottled purified water will work better than tap.
Adding lard or bacon grease can help with flavoring and softening them up.
Plan on at least 2 hours to cook, maybe more depending on those factors