"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Chili
Reply
 
Thread Tools Display Modes
 
Old 10-10-2004, 02:18 AM   #31
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
I am going to cheat and use the recipe below which calls for Carroll Shelby's chili kit. It has all the spices in it and you just add what you want to taste.

Texas Chili

1-2 lbs. stew meat (cut into 1” pieces, fat trimmed) or 1-2 lbs. hamburger
1 package of Carroll Shelby’s Chili Kit
1 onion, chopped
3 garlic cloves, chopped
1- 8 oz. can tomato sauce
2 cups water
1- 4 oz. can diced green chilies
1-16 oz. package pink or kidney beans

The night before: rinse beans in colander. Pick out any bad beans. Place in a bowl with 2 inches of water over the top of the beans. Let soak overnight. The next morning, brown stew meat or hamburger. Drain. Pick out any beans that are floating on top of the water. Drain beans in colander. Spray slow cooker with cooking spray. Place meat in slow cooker. Add onion, garlic, tomato sauce, water, green chilies, large seasoning packet (to taste) from chili kit and soaked beans. Cook 9-10 hours or until beans are done. For thicker chili, mix Masa flour (white packet from chili kit) with 1/3 cup water. Stir into chili the last hour of cooking time. Makes 6 servings.
__________________

__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 10-10-2004, 02:22 AM   #32
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
sounds good!
__________________

__________________
Juliev is offline   Reply With Quote
Old 10-10-2004, 01:24 PM   #33
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
need a Texan to answer this one:

Isn't it so that "authentic" Texas chili contains NO beans?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-10-2004, 01:40 PM   #34
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Quote:
Originally Posted by mudbug
need a Texan to answer this one:

Isn't it so that "authentic" Texas chili contains NO beans?

You are right, mudbug, typically Texas chili does contain no beans. Initially, the recipe I made had no beans and I added the beans to the recipe, but did not change the name.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 10-10-2004, 01:46 PM   #35
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
thought so. I like both kinds, just wondering.....
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-11-2004, 01:04 AM   #36
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
All of these chili recipes look very good. But there is one thing missing, at least if you're looking for that traditional Boston style chili, or U.P. Michigan style. That flavor is celery. Gotta have it. It just isn't chili without it.

Of course I'm talking about the tomato sauce and chile pepper based chili recipes, not the white varieties. :D

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 10-11-2004, 08:05 AM   #37
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Quote:
Originally Posted by mudbug
need a Texan to answer this one:

Isn't it so that "authentic" Texas chili contains NO beans?
Right on, Mudbug! Right on! What amazes me at chili cookoffs here is that almost all omit beans, the meats and consistencies very wildly! There are those who believe in cubed meat in an almost broth, and those who insist on ground meats in a thick, thick sauce.

Kinda reminds me of Dr. Seuss' Butter Battle Book....those who eat their bread with the butter side up, and those who eat theirs with the butter side down...!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 10-11-2004, 10:20 AM   #38
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I've been thinking about trying to improve my "basic" chili recipe and "bump it up a few notches" (sorry, couldn't resist). My basic recipe is pretty common, hamburger, browned off, then add onions, garlic, and seasonings. Once the onions are cooked, crushed tomatoes and beans, and simmer for an hour or so.

I use my own "mexican seasoning blend", which includes chili powder, cumin, ground chipotles, garlic powder, etc. My DW just uses chili powder and maybe some salt and pepper.

What I'm thinking of using, is a mix of hamburger and some kind of sausage (I saw that someone else already does that), either Italian or Chorizo. I'd also like to add a few Chipotles (packed in Adobo), seeded and minced. I'm even thinking of adding a little Mexican Chocolate to give it more of a Molé type flavor.

I do know that if I use the Chorizo and Chipotles, I'll have to adjust my seasonings. I may even have to forego using my seasoning blend, and go with chili powder, cumin, salt, and pepper.

I also would like to have a pronounced smoky flavor in my Chili. Depending on what ingredients I use, I may achieve that with the Chorizo and Chipotles, but if not, I may have to add a few drops of Liquid Smoke.

Would any of you care to add your 2¢?
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-11-2004, 11:12 AM   #39
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Well, I'll put in my Widow's Mite anyway!

Allen, I am all behind you on this idea! I usually put chorizo in mine and a few dashes of dried chipotles. The reason I started doing this is because the very BEST chili I EVER had in my life was served by an old family mex restaurant in the TCU area of Fort Worth called Cara's. The owner, John, went to school with my husband and was willing to impart his mother's recipe included chorizo and chipotles, but wouldn't give up anything else. Your suggestion of chocolate really has me thinking that I'll try that next time. I love smoky chili!

Hmmm....makes me think today's weather would allow for some chili and it's still early in the day....

Good luck! I say go for it!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 10-11-2004, 02:14 PM   #40
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Well, I was able to find some bulk Chorizo, so I bought 8 oz, which I'm going to mix with some hamburger. I couldn't find any Chipotles in Adobo at that store, but I did find some Chipotle sauce. I'll use that. Normally, I add my seasonings in when I brown my meat, to caramelize the seasonings somewhat. I don't know if I want to do that this time, as I'm not sure how "hot" this is going to be, and my DW is not acclimated to my heat tolerance.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
"Authentic" Texas Chili Audeo Chili 59 02-06-2012 12:11 PM
Chili Results abjcooking Chili 3 03-08-2005 09:06 PM
My Midwest 3 Meat Chili with Beans Recipe Rob Babcock Chili 1 12-25-2004 12:29 AM
Chili Rubbed Pork Tenderloin with a Balsamic-Syrah Reduction ironchef Pork 4 01-22-2004 09:04 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.