National Chili Day 2024

[Cornelius_Gotchberg]

It's actually Thursday, the 22nd, but if you's put yer Chili together like the lovely and long suffering Mrs. Gotch, it's a process which needs to get started early.

A coupla processed tubs from last fall were thawed out earlier, a nice RICH RED, am I right? More to come:

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The Gotch

[worth1]

I saw a very popular young self proclaimed chef on YouTube mess chili up so bad I clicked the do not recommend this persons content anymore button.
Further research showed he was from St Louis Missouri.
It was basically a big kettle of tomato products and red kidney beans.
He may have put ketchup in it but I was covering my eyes up like I was watching a horror movie.

[Cornelius_Gotchberg]

He may have put ketchup in it but I was covering my eyes up like I was watching a horror movie.

Ka-ka-ka-ka-ka-ketchup.....in Chili?


The Gotch

[worth1]

It was almost that bad I was madder than a wet hen watching him dump all that stuff in the chili.
Shaking my fist at the screen and calling up NORAD contemplating a nuclear launch into the heart of Missouri.
Luckily cooler heads prevailed and everything went back to DEFCON 3.

[Cornelius_Gotchberg]

Day II:

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The Gotch

[worth1]

Is that squash?

[pepperhead212]

That wasn't beans I saw in there, was it?

[worth1]

Did I get my math wrong or is this about 5 pounds of tomato products and 4 pounds of beans in a chili that only has 2.5 pounds of ground meat in it
Oh and a whopping 1/2 cup of chili powder.


30 MINUTE CHILI RECIPE
•2.5 pounds (1200g) 80/20 ground beef
•250g (1 large) white onion, small diced
•20g garlic (5-6 cloves), pressed
•2 14.5oz/411g cans diced tomatoes, drained
•1 can (425g) tomato sauce
•1 28oz/800g can fire-roasted tomatoes
•2 smoked chipotle peppers in adobo
•50g (3T) tomato paste
•Olive oil
•60g (1/2c) chili powder
•30g (1/4c) paprika
•10g (1 1/2T) ground cumin
•1-3g (1t) Chili flakes
•20g (4t) hot sauce (i like frank’s)
•30g (2T) brown sugar
•30g (2T) Worcestershire sauce
•15g (1T) cider vinegar
•30g (1 1/2T) beef bouillon paste (i like better than bouillon)
•10g (2t) salt
•4 16oz/450g cans kidney beans (i like bush’s or 365 brand)
•Water or beef stock (as needed)

[Cornelius_Gotchberg]

Fresh Zuke AND Beans.

The Gotch

[Cornelius_Gotchberg]

That wasn't beans I saw in there, was it?

https://www.expressnews.com/food/recipe ... 826104.php

The Gotch

[Yak54]

I gotta have Hatch mild and or Anaheim peppers in it to give it wonderful flavor.

[worth1]

I gotta have Hatch mild and or Anaheim peppers in it to give it wonderful flavor.

You know you can order the red ripe ones on line at select times of the year or get the paste or whatever they call it as well.

[worth1]

Even Melissa Guerras Chili doesn't have beans and she uses terms like likely.
It's always been traditional to add beans if you want after the chili con carne has been cooked if you want..

People look at me crazy for my Texas red Chili on spaghetti but it's delicious.
You can get to adding so much crap in chili it isn't chill anymore.
Like that recipe I posted above.
2.5 pounds of beef with a half gallon of kidney beans and 5 pounds of tomato products..
frigging seriously.
The main ingredients should be chili peppers and beef.
Possibly armadillo squirrel or jack rabbit bison or venison prong horn elk or what have you.
History shows the American Indians probably made the first chili.

Now to break my deep fry skillet out to make some brisket chili.
Less the half gallon of kidney beans and 5 pounds of tomato products.
The squash sounds good though.
Even eggplant possibly.

[pepperhead212]

All this chili talk got me hungry for some. I still have some roasted peeled Anaheims in the freezer from last year. And many types of dried chiles, so supply is never a problem, with those. I just have to check for the meat. I will add some beans, if I'm using ground beef. I think I have some large cans of pintos - the only sales they've had on beans, since the price of canned goods went up with the pandemic.

[worth1]

Step one.
I need to use up celery so why not.
Plus a strong yellow onion.
Toasted half handful of whole cumin seeds on olive oil.
6 or 7 Morita peppers ground up in the spice grinder.
This stuff will all cook down and it's gonna be stupid hot.
In for a penny in for a pound when it comes to national chili day.

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[worth1]

After the stuff cooked down some I added about 4 tablespoons of ground fenugreek seeds and cooked some more then added 1/2 cup of Fiesta brand light chili powder and a dash more of EVOO.
This will all be scooped out and then the 3 pounds of ground brisket will go in.
This method allows you to toast the ground chilis without burning them if you're careful and not making them bitter.
The onions are what will add the sweetness.
The fenugreek will add a little citrus flavor and a hint of bitter.
Cumin smokiness.
Morita the spicy heat plus smokiness.
This may very well be the worst chili I've ever made.
Yes that's my 24 year old olive wood cooking utensil.
Indispensable.

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[worth1]

Now here's all that nasty looking Worth what the hell are you thinking black concoction looks like after this.
The meat was thawed in the skillet because I forgot to put it out this morning.
Browning meat for chili is overrated anyway because of all the spices.
Next the black nightmare was added and stirred in.
Then 3 cups of V8 vegetable juice was added.
And 1 cup of water.
This will sit on the stove to simmer to reduce water and bring in the flavors.
I'm pretty sure I need more and or add.
Ground cumin half handful.
Another handful of chili powder.
Mexican oregano half handful.
Salt for sure because I haven't added any so 1 teaspoon
And that's what I did.
Now it's going in the oven covered with a Dutch oven lid at 200F for the rest of the night.
Surprisingly it's not super spicy hot.

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[worth1]

After being in the oven covered at 180F all night.
This stuff is thick.

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[Cornelius_Gotchberg]

This stuff is thick.

IMO, yer stirring spoon should stand straight up in it, without help.

The Gotch

[worth1]

It's so thick you'll be tempted to eat it with a fork.
But use a spoon.