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Old 12-04-2009, 04:23 PM   #31
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Originally Posted by vagriller View Post
Thanks for the info! I add my spices (and chili powder!) to the meat before all the other ingredients too.

Phil, in my house we call it chili. I realize everyone makes it different, and many people are pretty adamant about it. I am not.

Got any pulled pork bbq recipes?
Man, if you like it, I'm happy for ya'. You cook for yourself, you should be pleased. Funny you sould mention pork. My last, and best flavor chili had pork in it! Don't tell my fellow Texans.
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Old 12-04-2009, 04:33 PM   #32
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Wow, so I shouldn't dump the whole can into a pot of chili? Things like that are good to know!

BTW, just updated my location. Didn't realize it wasn't there.

Well I suppose it depends on the size pot (and the size can) and if your health insurance is paid up. For my ketchup based BBQ sauce I use about 2 tablespoons if I want it pretty spicy or just 1 for mild in about 2 cups of sauce.
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Old 12-04-2009, 04:33 PM   #33
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My last, and best flavor chili had pork in it! Don't tell my fellow Texans.
That's funny Phil! I just recently found out that a lot of Texans don't do pork.
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Old 12-04-2009, 04:48 PM   #34
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That's funny Phil! I just recently found out that a lot of Texans don't do pork.
What's up with that? Good food has no boundaries. Many years ago a new BBQ house opened up and I had their pulled pork, never went back to their brisket!
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Old 12-04-2009, 05:19 PM   #35
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Tomato paste is just tomato puree/sauce that has been cooked for a long time and reduced, and then reduced some more, and then reduced and concentrated some more, and then some more. 2 14.5 oz cans of tomato paste is the tomato-ey equivalent of 6 cans of tomato puree! It is not a thickening agent - it is just thicker because it has had most of the water cooked out of it.

For a less tomato-ey chili use less tomato paste (about 1 8 oz can) or 1 14.5 oz can tomato puree/sauce. To thicken, use a slurry of masa harina or AP flour or corn starch. Masa harina is the authentic thickener - AP flour or corn starch will work but have a different flavor.

I only add diced tomatoes if I am making "chunky chili" for some specific purpose - generally the only lumps in my chili are chunks of meat.

Chili powders vary - and yes they are a blend of ground chilies and usually cumin, Mexican oregano, salt and may include onion and or garlic powder/salt. What makes different chili powders different is the blend and what chilies are used. For a more authentic San Antonio flavor look for Gebhardt's chili powder. Oh, not all chili powder is "knock your socks off" hot - some of the best isn't. If you want more heat add more and/or different chilies, hot paprika or cayenne pepper.

Phil - don't worry about using pork, I won't call the chili police on ya'! A couple of nights ago my DIL used ground turkey!!!
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Old 12-04-2009, 07:00 PM   #36
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Phil - don't worry about using pork, I won't call the chili police on ya'! A couple of nights ago my DIL used ground turkey!!!
Thanks, Michael. Hook 'em Horns!!
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Old 12-04-2009, 09:41 PM   #37
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Just got back from Walmart with the family, and I picked up the bag of guajillo chile and smelled them. Wow, they sure smelled sweet! Sort of a really sweet tobacco-like smell. I might have to try a few of those in chili some time.
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Old 12-04-2009, 09:52 PM   #38
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BTW, I was harassing the guy at work that is organizing the cook-off. His chili had chicken and lima beans in it, and I told him he would win first place is there was a chicken soup category. It was very good though! I like chili cook-offs, but have only entered them at work and church.
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Old 12-18-2009, 12:55 PM   #39
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Just made another batch of chili last week. I cut the tomatoes down to 2 cans, and paste down to 2 SMALL cans (like the 6 oz I believe). Also I drained the beans so it would be thicker. It was great!
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Old 12-21-2009, 09:49 PM   #40
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I just picked up some chipotles at the store the other day for my chili. With 3 lb ground beef, 3 cans of beans (1 black, 1 lt red kidney, 1 dark red kidney), and 2 cans of tomatoes I plan to add 1-2 chipotles to start. Then I can add more if need be. How does that sound?
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