anyone have a particular kit or a recipe that wins contests? My chili is nice and hot but lacks a good spicy taste.
Chili from a kit .......which is best?
- Thread starter Original Mountaineer1
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I do mine with McCormack's Chilli pepper seasoning, Paprika, seasoned salt, black pepper, green peppers, red peppers, vidalia onions, stewed tomatoes, dark red kidney beans, a dash of tobasco, and two tablespoons of hot sauce. It's the combination of spicy hot between the tobasco and hot sauce that give you that "bite" and the onions and Peppers give it so much more rich flavor. I also pan sear my meat in worchester sauce and I use ground top round instead of ground chuck because it's leaner and doesn't leave as much greasy fat in the sauce which makes it taste fuller, firmer, and less bland. But the key is the hot sauce mixed with a little tobasco. Without that, you're eating mixed veggies and steamed beef.
Carroll Shelby's (it's in a small brown paper bag) we use that as the base add corn, peppers, use turkey to cut down on calories.
I'm with Dog on this one as far as the poblanos, but I use the overripe, aged jalpenos, chipotles, to taste. If you've got a good Latin market nearby you can usually find chipotle chili powder.
The poblanos give it a good rounded chili taste and a light back of the mouth heat. Chipotles add a smoky "what is that taste" without lighting you up that much.
The poblanos give it a good rounded chili taste and a light back of the mouth heat. Chipotles add a smoky "what is that taste" without lighting you up that much.
I have an old Cajun Chili recipe I got from Southern Living 30 yrs ago. 5 different meats--ground beef, andouille sausage, mild italian sausage, hot italian sausage, and ground turkey and all of the seasonings are added individuallyn it in a packet. It's incredible. And there's very little in the way of beans.
I use this Chili recipe. I'm not a real hot & spicy fan. You could easily spice it up according to your tastes. When serving we always have a variety of hot sauces. I'm not a Tabasco guy.....I prefer Franks Hot Sauce.
One and one half lb. ground beef
28 oz can crushed tomatoes
2 or 3 eight ounce cans tomato sauce
2 fourteen cans drained kidney beans
1 cup diced onion
1 diced green pepper
3 bay leaves
4 to 6 tbsp McCormick's chili powder. Add or decrease to taste
Salt and pepper to taste
One and one half lb. ground beef
28 oz can crushed tomatoes
2 or 3 eight ounce cans tomato sauce
2 fourteen cans drained kidney beans
1 cup diced onion
1 diced green pepper
3 bay leaves
4 to 6 tbsp McCormick's chili powder. Add or decrease to taste
Salt and pepper to taste
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Sounds like a big helping of heartburn! I load my chili up with peppers so I am good there. I love the worchester sauce idea. I use that often. Interesting thought on the meat. I used a 93% lean ground beef yesterday and was thinking that was one reason it was bland....lack of fat???
Do you ever substitute Rotel for the crushed tomatoes? Yesterday I used 2 15 oz cans of Rotel Hot.
My mother loves chili but at her age she can't handle beans at all. So when I cook up a batch I always make hers with a can of yellow hominy instead of beans. She loves it.
Yes....but I don't like the Rotel in mine because it contains chili peppers......which I'm not a fan of in chili. We do use Rotel in several other applications.
I made a batch of that when I lived in Louisiana. I used some of the little yellow peppers they use in the white vinegar hot sauce in the pot. That was a three day burn. Never again. Got 'em from my boudin connection.
That place was crazy land. Drive-thru daquari and margarita stands, legal betting on cockfights, and a racetrack out near the Texas line where they would occasionally get the leaders "mixed up" in the back stretch due to "fog". Then you crossed the river into Texas where the whores would be openly plying their trade 24/7 hoping to lure you back to their shacks on the access road.
If you want to see a worn out 30 year old w/ boobs down to her waist who is proud of them, that 4-5 miles after you enter Texas on I-10 is the place to find them.
.Corn in chili. If you do, I would suggest creamed corn. The corn starch of the "cream" will thicken the chili nicely. Lot of people put in crushed corn chips or even masa flour for the same effect and flavor.
Rotel in chili, yes if not sure of your recipe and want to be careful with the heat factor, using regular diced or crushed tomatoes is a safer choice. Once you get the heat level too high, almost impossible to reduce the level of spice.
I have participated in chili cook-offs and have judged several. Love this thread. The Eats board is my favorite but it doesn't get much play.
Rotel in chili, yes if not sure of your recipe and want to be careful with the heat factor, using regular diced or crushed tomatoes is a safer choice. Once you get the heat level too high, almost impossible to reduce the level of spice.
I have participated in chili cook-offs and have judged several. Love this thread. The Eats board is my favorite but it doesn't get much play.
I call my chili sweet heat. It’s more of a southwest chili.
I use 1-2 cans of corn depending on how much I make. Depending on the consistency you like dictates on the type of corn you use. Bru seems to like a thicker consistency, and I prefer it to be more liquidy. Hence the sweet corn vs cream corn. I don’t like it sticking to my ribs on the way down and I don’t like a pasty **** the next day. I also do half/half black beans/chili beans. I use rotel and crushed tomatoes. The jalepenos I use are a blend of ripe and chipotle, the latter giving a little smoky flavor to it. With the peppers, I’ll chunk poblanos and chop some additional jalapeños. If you screw up and get it too hot, some brown sugar will mellow it out.
When browning your meat, I do pork and beef 1 lb each then blended with fresh cut garlic, salt, pepper, chili powder, a little bit of sugar, paprika, Worcester and then cooked with garlic and onions. You can sub the beef for venison as well.
I like a more meaty chili vs beany chili.
I serve with chopped cilantro and corn chips or Fritos.
Very nice info.
I gave a suggestion on using corn, not that I prefer it that way. I don't put corn in my chili. But I do put cream corn and sweet corn (both) in my brunswick stew. The cream corn is for thickening it a little.
Recently, I received 32lbs of ground venison and I've been making chili, meatloaf, meatballs, etc trying to OD on venison. Ever have the chance to use venison in chili, do it. If the deer had a good diet, it is fabulous meat for chili.
If you start catching some rock, let me know if you want some recipes.
I’ve got some for ceviche that I serve with yucca chips or those vegetable chip blends (beets, yucca, and other stuff) they’re good.
My rockfish tacos are about as good a fish taco as you’ll ever have. Crazy easy to make the slaw which is what makes a fish taco delicious.
You obviously can chunk them and do a fish fry. The breading is really whatever you want. I usually add chili powder to it regardless just to fire it up a little. I’ll usually use the tourney fish that we kill for this since they’re aren’t as good to eat as fillets. I like to do this and serve them with steak fries seasoned with old bay, Tony’s, or Wye River seasoning and the served with honey mustard or sriracha and ketchup mixed.
Something fun we do from time to time is make “rocktons”. It’s kind of like crab wontons from a Chinese restaurant that we’ll serve with a Thai chili sauce. Basically, steam some fish, then fork it together with a little bit of seeet corn, cream cheese, cilantro, and finely chopped jalapeño. You can buy the egg roll shells in the produce area. Cut them to size, baste with egg whites, put the mixture in it, fold them up in wonton shape and drop them in the fryer.
I love venison in about anything. Makes a great replacement for lamb chunks in Irish Stew served in a sour dough bowl. Rosemary and black pepper will usually kill any gameyness to it.
The man said he wanted spice. I'd say Serranos are a minimum over jalapenos. Poblanos have great flavor, but they need to be roasted to bring it out.
I don’t devein or deseed the jalapeños. I use serrano in there on occasion. It’s a mainstay in my guac. I do roast the poblanos.
I figured you did. The pith and the seeds help but I just prefer serranos. They are way hotter and have a better flavor imo. Not for everybody though.
This is a timely thread. I've got half a freezer full of flank steak and bottom round to go through before it all starts again. That stuff is perfect for an all day stew in the big crockpot for chili or ropa vieja. I like the latter because you can make monster shredded tacos with it using flour tortillas and have the base for a killer stock.
With the girls gone, I'm the only carnivore in the house. You've got to get creative.
With the girls gone, I'm the only carnivore in the house. You've got to get creative.