Beef Chili

[Gary Knowels]

This is the way I do it, too. Except a couple shortcuts—microwaving the chilies for a minute or two seems to work just fine. Also, I haven’t found any need for a thick chili-soaking liquid purée. Thick or thin, it’s all going in the chili pot and isn’t really enough to mess up the final consistency of the chili.

I like it thicker because it gets cooked off a second time during deglazing. If it is too thin, there is too much water to allow the chili puree to fry off a little. I think that deepens and rounds out the flavor, but it could be placebo effect

I make chili in a 6 quart enameled cast iron Dutch oven so I just toast the chiles in that dry as it heats up to brown the meat. I don't see anything wrong with going with chef mike, but I don't see it saving me much time. Plus I stop toasting them by smell and that's easier on the stovetop.

 

[Matt B]

I like it thicker because it gets cooked off a second time during deglazing. If it is too thin, there is too much water to allow the chili puree to fry off a little. I think that deepens and rounds out the flavor, but it could be placebo effect

I make chili in a 6 quart enameled cast iron Dutch oven so I just toast the chiles in that dry as it heats up to brown the meat. I don't see anything wrong with going with chef mike, but I don't see it saving me much time. Plus I stop toasting them by smell and that's easier on the stovetop.

I see. Yeah who knows. My pot has already been pretty well deglazed by then by onion and garlic.
Try adding a couple squares of Mexican baking chocolate to your chili. Trust me.

 

[mark wlker]

We make it with ground elk and the Mexican chocolate. Oh, Baby!

 

[Bagman]

Carrol Shelby Chili Fixin's from the store in a great start. it's in a small box within all the packages of mixes.
I use equal amounts of ground beef with something like new york steak, sirloin or london broil.
I cook it for at least 1.5 hours to make the beef tender.

great starter kit.

I’m also a big fan of CarrolnShelby Chilli Fixin.. I found out the hard way to not use the whole bag of spice in less you’re making a big ass pot of chili. Don’t let it get too oily by adding too much fat on the meat. I like adding some Fredo Lays corn chips in the bottom of the bowl. Let us know how it turns out.

 

[nwbobber]

Chuck is good. No hamburger.... ever. You want the fat to render into the meat and tenderize it not render into your chili making a greasy mess. Any meat you think would make a good pot roast or stew is good. Chili spices are pretty straightforward, I would just go to cash and carry (chefs store now) and get you some paprika, cumin, and you probably have the rest already. You can't afford these spices at Freddie's in the amounts they get used at my house.

 

[troutpocket]

Let’s do this!

 

[troutpocket]

Stemmed, seeded, and Toasted chiles simmering in beef broth

After the stick blender


Through the strainer


The mixture about to go into a slow oven for a couple few hours. Beef chunks, onions, garlic, a little tomato paste, apple cider vinegar, salt, cumin, coriander, bay leaf, and of course, the chiles.

 

[troutpocket]

Final results


I ended up going 4 hours in a 250F oven with the lid off. I added 2 cups of boiling water through the cooking time. This stuff is really good! I chose chiles (pasilla, negro, and guajillo) that aren’t hot so I ended up with a deep, dark, earthy beef stew. Served with fresh chopped green onions, lime wedges and tortillas. Having never worked from whole dried chiles it’s an interesting process. Will make again! And bring on fishing trips.Thanks @Gary Knowels for the ideas!

 

[TicTokCroc]

Final results
View attachment 52992

I ended up going 4 hours in a 250F oven with the lid off. I added 2 cups of boiling water through the cooking time. This stuff is really good! I chose chiles (pasilla, negro, and guajillo) that aren’t hot so I ended up with a deep, dark, earthy beef stew. Served with fresh chopped green onions, lime wedges and tortillas. Having never worked from whole dried chiles it’s an interesting process. Will make again! And bring on fishing trips.Thanks @Gary Knowels for the ideas!

You went Texas style

 

[Gary Knowels]

Final results
View attachment 52992

I ended up going 4 hours in a 250F oven with the lid off. I added 2 cups of boiling water through the cooking time. This stuff is really good! I chose chiles (pasilla, negro, and guajillo) that aren’t hot so I ended up with a deep, dark, earthy beef stew. Served with fresh chopped green onions, lime wedges and tortillas. Having never worked from whole dried chiles it’s an interesting process. Will make again! And bring on fishing trips.Thanks @Gary Knowels for the ideas!

That looks great! It's certainly more work and more dirty dishes, but the product is so much better. Add some Chipotles for the smokiness if you can tolerate adding some heat.

 

[troutpocket]

That looks great! It's certainly more work and more dirty dishes, but the product is so much better. Add some Chipotles for the smokiness if you can tolerate adding some heat.

Honestly I’ve spent more time and made bigger messes for a less satisfying result. I used two pots, a couple prep bowls, and a cutting board. Will be doing this again!

 

[Matt B]

Let’s do this!
View attachment 52771

Nice chili selection. I also like to use lots of California chilies for brighter flavor and mild heat, and a few arbol for fruitier flavor and more intense heat.

 

[troutpocket]

Nice chili selection. I also like to use lots of California chilies for brighter flavor and mild heat, and a few arbol for fruitier flavor and more intense heat.

I was conservative regarding heat with this batch. Easier to add it then remove it, and all that. Next time I want to try a few arbol chilies in the mix.

 

[Billy]

Stemmed, seeded, and Toasted chiles simmering in beef broth
View attachment 52796
After the stick blender
View attachment 52797

Through the strainer
View attachment 52798

The mixture about to go into a slow oven for a couple few hours. Beef chunks, onions, garlic, a little tomato paste, apple cider vinegar, salt, cumin, coriander, bay leaf, and of course, the chiles.
View attachment 52799

I expect that lakeside this spring. Am I right @Irafly ?

 

[troutpocket]

I expect that lakeside this spring. Am I right @Irafly ?

Yes indeed. FYI this preparation would be great with game meat.

 

[Billy]

Yes indeed. FYI this preparation would be great with game meat.

Well if your friend didn't suck at deer hunting last few years...