Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chile?

How do you like it, and how do you make it?

Ive heard it was a nice country.

Some great Malbec wines come from there.

The original Texas Red Chili, dating back to the 1800s (or so they say) when it was served by vendors on the streets of San Antone.

Makes a darn good red chili.

1/8 pound chop suet (finely chopped)
3 pounds round steak (coarsely cubed)
6 tablespoons chili powder
1 tablespoon ground oregano
1 tablespoon crushed cumin seed
1 tablespoon salt
½ to 1 tablespoon cayenne
1 large clove garlic (fine minced)
1 tablespoon Tabasco
1 ½ quart of water
½ cup white cornmeal or masa harina

In a dutch oven fry the suet until crisp; add steak cubes and brown. Add seasoning and water than bring to a boil. Reduce heat, cover and simmer for 1 ½ hours. Skim off fat. Stir in cornmeal and simmer uncovered for 30 minutes, stir occasionally. Serve over pinto beans.

Thanks All!

Chile or chili?

I wonder if they make chili in Chile?

Big beef country, I hear.

Yes, and they always add a couple pounds of cooked pinto beans for the best flavor.

L.W.

I’m guessing the old time Trail Drivers got the first recipe for Chili from Mexican Vaqueros who were probably the first real Cowboys. The Recipe probably originally migrated up from South America to Mexico.

That’s my thesis, anyhow. 🤠

I made a pot two nights ago in Ketchikan for my wife, BIL and his GF. I buy a packet of spice made by a couple in Johnson City. No more mixing my own.

Chili originated in San Antonio de Bexar way back
when the old women that sold food and such at
the market were trying to use up their cuts of
beef before it got too stanky. It originally only
had the meat and spices and such. The
practice of adding the various legumes and
other ingredients is probably a addition by
european immigrants.
Chili came along way way before there was
ever a notion of trail drives and settling the
southwest with people from east of the Mississippi.
Most of the chuck wagons that I know of
served beef and beans and biscuits and
boiled coffee. They didn't want any cow hands
with diarrhea and burnt o-rings, so I don't
think really spicy foods were common

I can imagine beans were added as a way to "stretch" the amount of chili that was produced with X amount of beef.

I like a nice Malbec.

As to chili, it’s all good. I like Barts recipe. Usually dump a couple cans of green chili’s in with it. Maybe some extra garlic or whatever fresh peppers I may have in the house.

Unless it has olives, cinnamon, or made anywhere within a few hundred miles of the Midwest. Then, all bets are off.

Very true

Whenever this comes up I'm reminded of folks
that diddle with recipes and ultimately aren't
satisfied with the results. I always hear " this
doesn't taste like grandma's pie " or something
like that.
I knew a fellow that went to europe for about 3 years
and came back a wine and food connoisseur in his head
He would berate me about " you can put anything you
want in anything " and would make these bastardized
concoctions he'd call salsas and tacos and chili.
Then one time we went back and forth about chili.
He said " you can put any kind of meat or vegetables
or whatever you want in chili. . " I told him well, wouldn't
that be rightly called hobo stew ? . . "
He didn't like that at all and wouldn't speak with me

Of course, back when a lot of those foods were
being brought to perfection, cattle were wild varmints
and not worth anything except for tallow and hides.
Same with whitetail deer in the early days of
settlement here. Thousands were taken for their
hides

Too funny.

I never seen my girlfriend eat chile before but she can dang sure wear out a bottle of Malbec.

I think I make about 30 variations of chili. Maybe more as I refuse to ever write down a recipe.

I have a Skeeter Skelton recipe from Shooting Times that must date back to the 1980s. It's chunked, not ground, beef or venison and no beans. Has cumin, chili powder, tomato sauce, brown sugar, onions (lots of onions) and jalapenos in it, plus a couple of other things I can't remember right now. It makes a right good meal with refried beans on the side.

Only when it's chilly.

Chili in Chile, when it's chilly.

I like chili (typically red, and beef). And I like chile (typically green, and pork).

I think the OP was asking about chili, but typed chile?

Are there tomatillos in chili? How about in chile?

I say no to chili, but maybe to chile.

Not sure about chile in Chile when it is chilly.

Is this your Skeeter recipe?

Skeeter Skelton recipe

5 pounds beef cut into 1 inch cubes
3 28-ounce cans of tomato sauce
3 crushed garlic cloves (or equivalent powder)
6 Tablespoons hot ground chili powder (more to taste)
6 or 8 small whole red jalapeno peppers
1/2 cup of brown sugar (I prefer dark brown)
4 large onions sliced thin
2 teaspoons oregano
1 teaspoon ground cumin
salt to taste

Mix all ingredients in a large pot. Add water to cover (or add one can of beer before adding the water - the medium dark works best). Bring to a boil, then lower heat to simmer. As water cooks down, replenish. Cook 4-6 hours, until meat begins to break up and other ingredients form a thick gravy.

DON'T ADD BEANS. If you want beans with your chili, heat a can of refried beans with some finely chopped onions and serve on the side.

This recipe is better after sitting in the refrigerator a couple of days and freezes very well.

Mick:

That's the one.

Rem

How many gallons does that make?

Looks like a pretty good sized batch for a 2 member family, 2.5 quarts of tomato sauce and 5 pounds of meat. Good thing it freezes will.

Blister them, peel and put slabs of chili on my burgers, and with wild duck in my tamales, stuff them with cheese batter and fry, in scrambled eggs. I eat a lot of chilis, almost every day both Anaheim and Poblanos.

Oh my.

If you blister your chili over an open flame it will leave the meat crisp, nicer for garnishes.

Fresh tamales with a slab of chili and fried egg make a great breakfast.

Knocked it outta da park !

Pork chile is good stuff. My wife likes it with tomatillos, but she's from CO. My friend from NM says no tomatillos.

Pueblo vs. Hatch? I don't have a dog in that fight and would like to checkout both places during the roasting season.

PS - for chili, I prefer beef.