-
Follow us on Twitter @buckeyeplanet and @bp_recruiting, like us on Facebook! Enjoy a post or article, recommend it to others! BP is only as strong as its community, and we only promote by word of mouth, so share away!
- Thread starter seed702
- Start date
sepia5
JoePa apologists = Pendejo
Muck;2070380; said:
http://homesicktexan.blogspot.com/2006/10/how-to-make-pot-of-texas-red-part-two_18.html
If I wasn't already married, I'd be aiming for this woman.
Upvote
0
buxfan4life;2070411; said:
seed702;2070614; said:
I make chili for our pot lucks and neighborhood get-togethers, and to a person they tell me it's some of the best chili they've ever had. And I use nothing really special to make it. I use Carroll Shelby chili mix (chili powder, masa, cayenne pepper, salt), diced tomatoes, tomato sauce, minced garlic, diced onions, high-end ground beef (low-heat simmer-cooked with beer), a little beef bullion, and some Da' Bomb The Final Answer hot sauce for heat. I slow cook it in a crock pot for about eight hours. Trust me, there isn't a person here who likes chili who wouldn't like my chili. Nothing fancy, just plain ol' chili...
EDIT: Forgot to add Vietnamese chili garlic sauce in the ingredients...
Attachments
Last edited:
Upvote
0
seed702;2070614; said:
When I think of chili, I don't think of gourmet...if I'm eating chili, it is a guaranteed laid-back atmosphere.
Thanks for the recipe.
Upvote
0
DubCoffman62
Lazy Slob
Here's a little story about why I may be a bit prejudice towards ground beef chili. When I got out of the Air Force I lived in a duplex for about 6 months and had a room mate that I knew well. he got married and he suggested that I put an ad in the paper and look for a room mate. I thought it sounded like a good idea, I was a very naive at the time. The rent was $400 a month so I put in the ad that the rent would be split $200 each. The first guy that answered was some dude that worked as a security guard at the some car lot, he worked from like 9pm to 6am. I thought it sounded good, he wouldn't be there at night when I was there. Without meeting him I gave the OK to move in. He shows up in my driveway at about 6:15am ready to move in. It turns out that he was living in his car. He was about 5'5" about 350lbs and the biggest BSer you've ever met. To make a long story short, for the three weeks that I lived there with him before I found another place to live he ate about 3-4 pounds of sloppy joe's and a bag of double stuffed Oreos for dinner every night. He'd sit in front of the TV eating that shit out of a big ole Jethro Boudine cereal bowl without any bread wearing a sweat stained t-shirt and pee stained underwear ripping the fowlest farts you've ever smelt. Since then when I even see anything that looks similar to sloppy joe's I get sick to my stomach. He'd also call me from the car lot at 2am on occasion to tell me about something he was watching on TV. Fucking schmuck.
Upvote
0
Muck
Enjoy Every Sandwich
Since some of the sticklers among us have brought up 'authentic' chili con carne it wouldn't be fair not to at least post a recipe.
When I was a kid my dad had a recipe book that came from Phillip Morris of all places. It was titled "Chili Recipes from Marlboro Country" and had an honest to god recipe for Texas Red (along with several other varieties & a number of other chili related recipes).
The book (pamphlet really) was included with a "Marlboro chili kettle" (which I don't recall ever seeing) and a set of handled chili bowls (which I do have vague memories of). I have no idea how my dad acquired the set as he wasn't a smoker and my mom (who was) didn't smoke Marlboros (at least I don't think she did).
I had thought the recipe book itself to be long gone (I've had my hand written version of the recipe for at least 20 years) but was pleasantly surprised to stumble across it this past weekend while helping my dad's wife put their kitchen back together after they had it remodeled. I didn't remember the book's name, where it came from exactly or the fact that it came out in 1979. The only thing I remember was that it was from Marlboro (in my head it was possibly connected with the Marlboro 'points' rewards scheme that come along much later). All the rest of the information
resulted from a bit of googling (I even stumbled across the original magazine ad):
Regardless my memories of (and preference for) 'real' chili were formed at an early age despite growing up in the heart of "hamburger soup with some chili powder" country (ie Ahia).
I have to admit I was a bit amused at some of the comments regarding chili con carne made from ingredients that don't come from a can as somehow being gourmet. Texas Red is anything but.
Anyways here's the original recipe from the book that got me started so many years ago. The batches of chili con carne I throw together these days tend to wander far afield but this is the foundation upon which they were built...
Texas Red
"Chili pangs" could strike a man whenever the skies got gray and the wind
turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more.
1/4 lb. suet
6 lbs. lean beef, coarsely cubed
1 cup chili powder (about 4 1/2 oz)
2 Tbsp crushed cumin seeds or ground cumin
2 Tbsp oregano
2 Tbsp salt
1 - 2 Tbsp cayenne pepper
4 cloves garlic, minced
2 qts. beef stock or canned beef broth
1/2 cup masa harina or cornmeal
1/2 cup cold water
Fry suet in Marlboro Chili Kettle until crisp. Then add beef, about 1 pound at a time and brown, stirring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 to 2 hours. Skim off fat. Combine masa harina or cornmeal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts.
Random modern notes:
---If you actually have a "Marlboro Chili Kettle" post pics! And PM me if you want to sell it. Otherwise use a dutch oven or whatever pot you would normally use (duh).
---I know most people aren't going to use suet even if they can find it, so just substitute with whatever fat you are most comfortable with (bacon drippings, peanut oil, EVOO).
---Remember there is a difference between chile powder which is dried & ground chile peppers with nothing else added, and 'chili' powder which is is chile powder with other spices mixed in (cumin etc)....and even though the recipe calls for chili powder I recommend using straight chile powder instead (you're already adding cumin & oregano ...plus whatever other spices you want...separately).
---canned beef broth is usually pretty crappy...use canned chicken broth instead (this is one of those general rules)
---"low & slow" should be your temperature mantra for producing the most tender beef possible...feel free to throw everything in a crock pot set on low after the meat is browned.
---If you have the patience make the chili the day before you want to eat it. When it's done throw it in the fridge overnight then reheat it the next day. It really does make a difference in taste (and it'll let the haters of glorious fat skim off quite a bit).
When I was a kid my dad had a recipe book that came from Phillip Morris of all places. It was titled "Chili Recipes from Marlboro Country" and had an honest to god recipe for Texas Red (along with several other varieties & a number of other chili related recipes).
The book (pamphlet really) was included with a "Marlboro chili kettle" (which I don't recall ever seeing) and a set of handled chili bowls (which I do have vague memories of). I have no idea how my dad acquired the set as he wasn't a smoker and my mom (who was) didn't smoke Marlboros (at least I don't think she did).
I had thought the recipe book itself to be long gone (I've had my hand written version of the recipe for at least 20 years) but was pleasantly surprised to stumble across it this past weekend while helping my dad's wife put their kitchen back together after they had it remodeled. I didn't remember the book's name, where it came from exactly or the fact that it came out in 1979. The only thing I remember was that it was from Marlboro (in my head it was possibly connected with the Marlboro 'points' rewards scheme that come along much later). All the rest of the information
resulted from a bit of googling (I even stumbled across the original magazine ad):
Regardless my memories of (and preference for) 'real' chili were formed at an early age despite growing up in the heart of "hamburger soup with some chili powder" country (ie Ahia).
I have to admit I was a bit amused at some of the comments regarding chili con carne made from ingredients that don't come from a can as somehow being gourmet. Texas Red is anything but.
Anyways here's the original recipe from the book that got me started so many years ago. The batches of chili con carne I throw together these days tend to wander far afield but this is the foundation upon which they were built...
Texas Red
"Chili pangs" could strike a man whenever the skies got gray and the wind
turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more.
1/4 lb. suet
6 lbs. lean beef, coarsely cubed
1 cup chili powder (about 4 1/2 oz)
2 Tbsp crushed cumin seeds or ground cumin
2 Tbsp oregano
2 Tbsp salt
1 - 2 Tbsp cayenne pepper
4 cloves garlic, minced
2 qts. beef stock or canned beef broth
1/2 cup masa harina or cornmeal
1/2 cup cold water
Fry suet in Marlboro Chili Kettle until crisp. Then add beef, about 1 pound at a time and brown, stirring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 to 2 hours. Skim off fat. Combine masa harina or cornmeal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts.
Random modern notes:
---If you actually have a "Marlboro Chili Kettle" post pics! And PM me if you want to sell it. Otherwise use a dutch oven or whatever pot you would normally use (duh).
---I know most people aren't going to use suet even if they can find it, so just substitute with whatever fat you are most comfortable with (bacon drippings, peanut oil, EVOO).
---Remember there is a difference between chile powder which is dried & ground chile peppers with nothing else added, and 'chili' powder which is is chile powder with other spices mixed in (cumin etc)....and even though the recipe calls for chili powder I recommend using straight chile powder instead (you're already adding cumin & oregano ...plus whatever other spices you want...separately).
---canned beef broth is usually pretty crappy...use canned chicken broth instead (this is one of those general rules)
---"low & slow" should be your temperature mantra for producing the most tender beef possible...feel free to throw everything in a crock pot set on low after the meat is browned.
---If you have the patience make the chili the day before you want to eat it. When it's done throw it in the fridge overnight then reheat it the next day. It really does make a difference in taste (and it'll let the haters of glorious fat skim off quite a bit).
Last edited:
Upvote
0
Muck;2091884; said:
Yep, I do this with my spaghetti sauce, too, only instead of putting it in the fridge I just leave the chili/sauce in the crock pot covered overnight (I stir the simmering chili/sauce one last time and then immediately cover it and turn off the crock pot, so the remaining hot moisture trapped under the cover sanitizes the air above the food so there are no germs sitting on top of the food overnight). Then I re-simmer it for most of the next day...really intensifies the flavor.
Upvote
0