Anyone got a real good recipe for chili that you are proud of? I have about 5lbs of smoked shoulder in my freezer that I want to make some good chili with. No beans! Looking forward to seeing the different attempts at chili Nervana! I like it spicy.
Bill
Check out our recipe here:
//www.carolinesrub.com/Recipes/Chili%20Pwder%20and%20Mix/Texaschili.asp
Even though it won't be nearly as good, you can substitute our chili mix for chili powder from your local grocer [xx(]...damn near killed me to say that!!!!
Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com
Bill,
I usually add some mexican chrizo sausage to my chili. We have a large Hispanic population here and can find authentic chrizo here. I have people ask me what is my secret. I also use about 5 different types of beans.[:D] Why no beans?[:(] When I have some on hand I also use fresh ground venison. Good luck and Happy Smokin'
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I once heard a good saying about Texas chili when we were at the Livestock Show and Rodeo Cookoff one year...
"If you're makin' Texas chili and you put beans in your chili...you don't know beans about makin' Texas chili..."
Don't shoot me, I'm just the messenger! I have to admit that I like the beans myself - immediate disqualifier in competition, but when I'm doing it for just us here at the house or in a stew form, I always throw in some beans. Prefer Mexican Black and Red, and Pinto...Is there any particular types of beans you use and prefer?
Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com
Here is a great Chili recipe. I tried it and it was just terrific. If you do not want to use beans, you can leave them out. Here is the exact text of the recipe as given to me by Bill of Texas BBQ Rubs. [:)]
JEREMY'S QUICK AND EASY CHILI
OK this is a recipe for a great tasting chili. It was given to me by Jeremy who used my BBQ rub to not only cook ribs; but, decided to fix chili with it. I've since prepared this on numerous occasions and it is fantastic and so easy. It can be ready in about 25 minutes.
Jeremy had tried a bunch of the quick fix'in products from the store and had never had much luck with his chili using the store bought fix'ins. He and his roommate both raved over the chili and his roommate (who is a big chili eater) said this was the best chili he had ever eaten. THANKS JEREMY!
What you need.
1 lb of ground beef
1 lb of hot sausage (breakfast sausage)
2 - 8 oz cans of tomato sauce
8 oz of water
1 can of pinto beans (regular size)
1 can of kidney beans (regular size)
1/3 cup of TEXAS BBQ RUB
alt: I personally added a little chili powder (about ΒΌ cup) and I love the taste of masa so I
mixed about 1 tsp. of masa flour in 4 oz of warm water and added it the last 10
minutes of cooking to give it that flavor
Brown the ground beef and sausage in a pot. Drain off excess fat. Add the tomato sauce, water, TEXAS BBQ RUB, and chili powder (if used) and mix together with the meat. Add the beans (if you are not big on the beans you can either add only 1 can of your favorite or leave them out). Heat to boiling. Reduce heat to a simmer. If you want the taste of masa add the masa mix now. Let simmer about 10 minutes. Makes about 4 servings.
You know this recipe was so good when I tried it, I gave it to one of my friends who was entering into a chili cook-off at her office. She made the chili (2 batches) and she only added kidney beans. She won first place and the voting was unanimous for her chili. So try this on one of those great chili days. You'll be glad you did.
I Love The Smell Of BBQ In The Morning!
Thanks for the recipes. Remember that I am going to make the chili without beans and with diced pork shoulder that I have already smoked. I love chorizo-can't help it, as I am married to Mexican-Indian, and her grandmother used to make chorizo and eggs for breakfast when we visited. I even have a recipe, and plan on making chorizo sausage later this year.
Bill
Bill,
I would be interested in your Chorizo recipe. The only chroizo that I have made was with a premix and vinegar mixed with just ground pork.
Thanks,
Doug
Bill,
I too love beans in my chile so this won't help you much with competion. I usually use a combination of dark red kidney, light red kidney, white kidney, great white northern beans, black beans and pinto beans. I also like to use a combination of ground or cubed beef, ground venison, ground pork and a little bacon[:p]. I brown the meat and then drain. Then I use a ratio of one onion, one green pepper and one clove of crushed garlic per lb of meat. I sautee these until tender then add the meat. I usually like to use one 28 oz. can of diced tomatoes per lb of meat along with two small cans of beans. Don't drain the beans because the juice helps thicken and adds flavor. Then comes a combination of cayenne pepper, chile powder, salt, pepper, paprika and cumin (use sparingly, strong flavor). Using the ratio above you can make as large or small a batch as you want. Boil then simmer for several hours stirring often. This is usually better the second day as the flavors meld. Tastes great off the wood stove at camp![:D]
Doug(Jaeger)
Recipe is as follows:
Chorizo
20 ea Sausage casings
Vinegar
2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 ea med Onions, quartered
8 ea Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild or hot
1 ts Ground cinnamon
1 1/2 ts Ground comino (ground cumin)
1 ts Ground Mexican oregano
1 tb Salt
1. Clean the casings, rinse well with water, then pour vinegar through them. Set aside.
2. Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer.
3. Stuff the casings. First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread.
4. Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate.
5. After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using.
Notes: If you have no food processor or grinder, buy triple ground pork. Prepare the recipe once and taste for the mildness or hotness of the ground red chile. Adjust to suit your taste for the next time you make sausage.
Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between pieces of foil inside a heavy plastic bag.
Maximum recommended freezer storage: 3 months.
Makes 20 sausages or 2 2/3 pounds bulk sausage.
Bill
Bill and Doug,
Help me with this Charizo thing[?]. A while back I thought I would buy some Charizo, so I pick some up at my local WalleyWorld and brought it home. Pulling it out I thought I would read the ingredients not knowing what it really was. At this point the statement came to mind "never watch sausage being made", it was made from EVERYTHING besides msucle. It even mentioned ears[:(], glands[xx(] and so forth[V]. Sorry guys the sheets split here. Tell me does all Cherizo have GLANDS in it? It sounded like a sausage made from the garbage disposal. One thing, my dog was happy[8)].
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Mallard,
Yes, chorizo has all of the things you mentioned. I love the flavor, but like to control what goes in it. Therefore, like to make my own. I am one of the people that will try pretty much everything once. I draw the line at sushi-don't need to buy bait to eat....the other is liver....damn I hate liver! Really don't like duck much, at least the chinese version. Duck, however, is not on the "I won't eat it list." It just has to prepared correctly.
Chorizo doesn't have to be made with glands, etc, but this sausage is made in Mexico and by Mexicans to use the edible items that aren't so beautiful. I am with you in the yuck factor, but still order Chorizo and eggs, or Chorizo breakfast burrito at our favorite tacqueria.
I like spicy sausage, and Chorizo tastes so good, I forget the rest .
Bill
Thanks for the recipe Bill!!![:D]
I will give it a try soon. Will propably go with the bulk version.
Mallard,
You should give this recipe a try.IMO Bill is right, it is more appetizing controlling the ingredients. The chorizo you picked up at Wally was probably as authentic as you can get.
Chorizo with eggs and a batch of chili with venison and chorizo sound pretty good.
Lots of good ideas great recipes here!!![:p][:p][:p]
MW: Ever eat a hot dog? Same crap goes in there. My step-dad never ate pickle relish because he worked at a plant that made it & saw how many snakes & chipmunks got ground up with the pickles. Heck, the US standard on chocolate maintains it may not contain MORE THAN 5% insect residue.[xx(]
Bill: I used to think the same thing about sushi & some of it is truly disgusting. However, aside from Kummok's smoked salmon, I can't imagine eating it cooked ever again.[:p][:p]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hay I know it's a mental thing, the thing with charizo and eggs does sound good but my mental assent has not met that level of nurvana as of yet. OK, I know on the hot dogs. There is nothing better than a quality dog in real casings that have a little snap to it when you bite into them-boiled and plain on a bun. Does any of you norhtern folks know of a brand of dogs named "Maple Leaf". I haven't ate one for a while but my memories of those are fine.
Signed,
A proud member of the <s><font color="red">NO SUSHI</font id="red"></s> brigade.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I've eaten many things in my life. In Germany the only thing I couln't bring myself to taste was blood wurst. I'm still not exactly sure what it had in it other than blood?[xx(] Anyway once you have eaten chorizo I feel you would forget about the inards of the stuff. I makes great in chili, eggs, tacos, tortas, etc.[:p] I also never cook my tuna steaks past med rare/med. and have eaten many a sushi roll with gusto. As far as hot dogs go I have found Nathan's to be very good. The great thing is to each his own, but for me its anything but blood wurst.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Maple Leaf has a large meat processing plant in our city. They make everything from bologna, salami, summer sausage and those hot dogs you speak of. The last package of wieners/hot dogs I bought had under the ingredients section -"mechanically deboned meat or meat products". I have a feeling that that does NOT include any tender morsels such as tenderloin...I would bet my last dollar that they are made up of ears and arses though.
I try not to think of what a pig actually eats when I suck back a hot dog (Down, Kirk...). Still WAYYYY better than eggplant/tofu in my book.
Cold Smoke
Same here on the blood thing, I can see myself running from that. About what hogs eat; I accually worked on a hog farm for a couple of summers. It's not what the eat, it's what they roll in that will make heave your lunch. They accually ate pretty good, these hogs ate 100% ground milo. The nursing sows were the only ones that got something different. When cleaning the watering cans the only thing that would get the smell off your hands was tooth paste. Neither cologn, name your soap or what ever you might dream up could not get THAT smell off your hands. Well at least I eat them now instead of cleaning up after them. My word where has this post taken us from good chile recipes to hog slop, hope there is no corilation. I will move on.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I think the only thing worse than blood sausage I've heard of is Blood and Tongue Loaf. This is a lunch meat with chunks of tongue chilled in a loaf. Congealed blood holds the chunks of tongue together. When it is sliced into lunch meat, you get cross sections of tongue meat held together by blood gel. Yum! (sarcastic)
Is it just me, or is it weird how we moved from chili to tongues and blood...
Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> think the only thing worse than blood sausage I've heard of is Blood and Tongue Loaf<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Nope that is not the worse thing to eat. My GrandMother, from Poland, use to make Duck-Blood-Soup. As a kid I watch her slit the ducks necks and drain the blood~~! The next worse thing I saw being eaten was LIVE monkey brains. I could go on~~~~ like the time I saw a live cat dropped into a "deep fat fryer" and then pulled out and skinned while it was still alive. IMO we as the Master Race do a lot cruel things, and have no respect for other life forms.
In the wild if you watch pigs you will see they never lay in mud where they have chit. In fact a wild hog is a really clean animal.
As I've aged I now often reflect as to why in the name of God's Green Earth we were ever put in charge.
Now that I've go the above posting off of my mind let me share this with you all about Chili...or for that manner anything you want to cook.
Years back when I was cooking for a living, I got into a few contest. If you and I where to make the same item, follow the same steps, use the same ingredients, if mine where from my own organically grown garden and yours were "fresh" store items purchased I would blow you out of the contest.
Don't take my word for it. Just try a broad leaf parsley. Grow some organically. Pick it and chew it. It will explode with such flavor that you might just spit it out as it is too favorfull. You want to make the best chili then grow organically your own items. Freeze what you don't need at the moment. Don't dry them.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by DoW-Oldman</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> think the only thing worse than blood sausage I've heard of is Blood and Tongue Loaf<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Nope that is not the worse thing to eat. My GrandMother, from Poland, use to make Duck-Blood-Soup. As a kid I watch her slit the ducks necks and drain the blood~~! The next worse thing I saw being eaten was LIVE monkey brains. I could go on~~~~ like the time I saw a live cat dropped into a "deep fat fryer" and then pulled out and skinned while it was still alive. IMO we as the Master Race do a lot cruel things, and have no respect for other
In the wild if you watch pigs you will see they never lay in mud where they have chit. In fact a wild hog is a really clean animal.
As I've aged I now often reflect as to why in the name of God's Green Earth we were ever put in charge.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Dow-Oldman!
My grandfater used to buy us kids ducklings for Easter and we would raise them. You guessed it "Sharnena" They turned into Ducks Blood soap with apples prunes cider vinger etc. I was gross. They also made that crap with beets that would firment for a week an turn into "borscht". Eating a pet and that beet crap is the worst anyone could have to eat.
BigRED
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I could go on~~~~ like the time I saw a live cat dropped into a "deep fat fryer" and then pulled out and skinned while it was still alive.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Which just goes to prove that there is yet one more way to skin a cat.
Dow, remind me not to go on vacation where you do. Sounds like some strange things on the menu!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Dow, remind me not to go on vacation where you do. Sounds like some strange things on the menu!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Sorry in 1969-1970 I was at times running for my life. It was a village I saw this happen in... Lord of Light, may I never see anything like it again. It was then as a young man I came to see that some people will do anything to eat. It was then I came to a truth that we are not keepers, but rather value ourselves above all else.
It is one thing to kill a man when you have to kill. It is another to live a live (support) your life on the pain of lessor beings.
At times I wish I could place my head in a toilet and flush it until the chit came out of my memory.. Sorry guys did not mean to get off on to this topic. There are just some statments that make me remember what I wish I could wash from my mind.... Never to have seen....
Until you have seen a man eat another man's liver when that person was still alive...eat that person's liver in front of him you have never seen some of real evil of mankind....This is my last posting this thread. Too many bad memories, too many uglies... Grow Pineapples...Live long and be healthy.
Look after your family.
Olds
There are many things in our lives that have to be put away. They are those things that which are unmentionable and seen as absolutely the things that men and women do when they are at their worst. I was drafted in 1965. The Army saw fit to make me a Light Weapons Infantryman. Here and there and after 3 years "across the pond," I became a Drill Sergeant, and did it for 7 years. Ultimately I ended up in the Reserves, and tired of teaching people to kill others, exercised my option to join a medical unit. I was a Master Sergeant, and the NCOIC at Letterman. After 15 years of enlisted service, I became a 1st Lt., an R.N., having obtained my degree along the way. Kept it quiet. I retired in 1986. The past is a blur, and I like it that way.
Things happen in life that make you think about the past.
When the Berlin Wall fell in the late 80's, I rejoiced, as I did when there appeared to be a chance of peace in the middle east in our recent past..
After 9-11, it took me about two days of internal turmoil to actually really feel those terrible memories return. I found myself sitting quietly at work with tears, and I had to seek out someone to express my rage, my desire to choke someone, to kill those who again made me delve into those dark memories..to worry that again the world would be at war.
Time has healed me, and talking with trusted friends has helped. My commander, a Colonel in the Army Nurse Corps, did three tours in a field hospital. She was an inspiration to me. Lived one of those don't ask don't tell lifestyles, she had cojones the size of watermelons. Helped me get through some difficult time!
I think is healthy to talk about smoking meat, and everyone has baggage. Sometimes things happen that makes those memories return. I like talking about pineapples and smoking food. I am sorry that this thread has made you remember some of the things that have to be put away into that box again. So, I propose we get back on track!
How about it, this thread has bounced all over the place...doesn't anyone have chilli recipes that I can integrate my frozen smoked butt into to give it some Bradley magic?
Bill
I really feel liked I've lived in a fishbowl all my life after reading some of your stories. I'm amazed some of you have not gone the vegetarian route after all that.
Pork butts and pineapples....these are good thoughts. And chili.
Cold Smoke
Thanks Olds and Bill, I understand more then you know. Life is so short and precious.
I would <b><font color="red"><u>LOVE</u></font id="red"></b> to hear about some recipes they have at those chili cook offs. The Texas Red type where they make it out of Tri-Tip and the green, if its got chiles in it, I'm for it.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
MW,
Thats a good idea with tri-tip that I hadn't thought of. Use the leftovers in chili(with some chorizo). Sounds like another cold smoke is in order for a tri-tip roast. When I cold smoked the porterhouse steaks the smoke flavor was much more pronounced the next day so cold smoke one day cook the next day and chili the third day with the leftovers. Thanks for the idea.[:D]
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Bill,
I saw the Tri-tip thing on the Food Network(where else). They were showing (it seems) a big time chili cook off in Reno. <u>Every</u> contestant used Tri-Tip, cut that stuff in little 1/4 inch cubes. What interested me the most was the Green Chili cook off the day before, man that stuff looked gooood.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Raye & Bill,
I salute you for serving our country. Contrary to what the media wants you to believe, most of us civvies really do appreciate the people who lay it on the line for our nation.
Last year we were in San Antonio staying on the riverwalk right above the departure point for the tour boats. Apparently, all the fly-boys had weekend furlough for parent's day or something because the city was loaded with them. I chose to say my own little thank you by anonomously paying for the next 40 servicemen's rides.
When we were in Anchorage this year, the Blue Angels happened to be in town for an airshow & stayed at our hotel. Free food & drinks on me to the five lucky guys that happened to be in the restaurant when we were.
Just my way of saying thanks, I think they all truly appreciated it and I hope more Americans let them know. We sat on the balcony of our room in San Antonio & watched their faces when they were told that their ride was gratis. Worth every penny![8D]
Now, back onto subject that I derailed AGAIN. One of the best batches of chili I ever made was from the worst ribs I ever made. I decided to try & impress the then-future Mrs. Bubba by smokin' up a batch of spicy babybacks.
I coated, no make that caked, them with Rudy's Rub & let them sit overnight. Smoked them up the next day to perfection, the meat would stay on the bone until you bit it, then fall right off.
I took my first bite after she had a couple and asked her what she thought. "They're very good." she said. "Bull****", I said, "they're way too hot", and I like it HOT. She then conceded & we ordered a pizza. Somehow, she still ended up marrying me.
I couldn't throw them away so I peeled the meat off the bones & threw it in the freezer. Later that year when it got colder, I decided to make a batch of chili. Veggies, beans (ya, I'm a Northerner), tomatoes & the ribs.
Four gallons of chili & the only spices were the ribs! Still spicy enough that a dollop of sour cream felt just right.[:)]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Sorry I was not going to reply...came to post about Jeanne...
All I can say is the tears are hot... it is so good to have friends here... Thank You All~~ Bill I think I can say I love you too...
On to smokin' good eating. Storm or no storm I'm doing sauage next week-end.
Raye
BTW You all are going to hate my mini-gas grill. It works when the power is off. Got it hooked up to 20 pound bottle of gas [:D] The heck with those 14 ounce bottles. I will post pictures of this hurricane cooker next week.
In Florida I would say never leave home without it~~~