Earlier in the week I was in the mood for chili and remembered Bart's recipe receiving much acclaim. So, after a quick innanet search and a stop at the local tienda, I whupped some up (I did add a diced up over-ripe jalapeno and a few garlic cloves).

And verily, it was good.

This morning however, it seems to have reached new heights!

I tossed a couple corn tortillas in a greazy skillet, covered them with Bart's chili and cracked a couple eggs over it all. Cooked until eggs set, but the yolk is still runny, then a lil shredded chedda.

Freakin' outstanding!

Thanks Bart!

If you're really hungry, it's ok.

Do you have a link to the recipe?

Bart�s Chili!

Here we go...This is simple....
1.5lb Chuck roast
32oz beef stock or broth....Broth is saltier...
4Tbsp Chili Powder
1Tbsp Garlic Powder
1Tbsp Onion Powder
1Tbsp Oregano
1Tsp black pepper
1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets)
1Tsp Cumin
1 medium onion,diced
1 8 oz.can tomato sauce
1 can Rotel Tomatoes,(Diced tomatoes with green chiles).

Method....
In a heavy soup pot or dutch oven...
Cut the Chuck roast into quarter inch cubes(this is important).
Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside...
Cook diced onions with corn oil until soft.
Add beef stock.
Add Sazon packet.
Add tomato sauce.
Add Rotel.
Cook until boiling.
Taste for salt....Add salt while simmering until it's right...
At this point the mix should be orange.....
All Tbsp & Tsp should be heaping...
Add meat.
Add all dry ingredients EXCEPT Cumin.....
You might need to add water if it's too thick...
Simmer for an hour,covered,stirring every 10 minutes and taste it for salt...
Add cumin and simmer for 15 minutes...
Turn off the heat and let it set for a little bit....
Serve with sharp cheddar cheese and a dollop of sour cream...

Don't let the Sazon freak you out when you first pour it in the pot.

Thanks, looks darn good. I have the ingredients, I'll give it a try.

What will it do? They have it in the Mexican section at Krogers, I'm planning to pick some up later today.

The sazon has saffron in it, hence the crazy color. Its tasty stuff though!

Off topic- years ago, my very first job was cracking eggs for a local pasta maker. While mopping up one afternoon I knocked a whole , open, large tin of some very high quality saffron onto the very wet floor.

The color was super cool! The price tag on the saffron was not. it took a while to work that off at $3.35 an hour!

I made barts chili this week and it was outstanding. However I need to kick up the spice next time with some habs! If you ain't sweatin, you ain't eatin!

Seems like soups and chili made at home are always better the next day. It's gotten to the point to whenever it is possible I prepare it the day before I plan on actually eating it.

Absolutely!
It generally don't hit the fridge until the third day. I like to leave it on the counter for a day or two so it can meld, and I have easy access with the spoon

It is a great chili recipe.

I have some homemade applewood smoked habanero powder that I make every year that is fantastic sprinkled in a bowl of chili.

It is indeed quite delicious. Dipping crackers into it with sour cream and cheddar is amazing.

I go through boxes of sazon goya...

Very good chili recipe. I like to make it and let it get together for a day or so before getting serious and putting it away. When we get in the notion for chili around here, that is the batch we make.

sounds like plain old chili.

thinking I may need to make a pot manana.

Damn good chili! Anyone heard from Bart since he turned hermit?

--------------

Wasn't lost on me, Esteban.

You forgot the beans.

Even if he's in a bunker with no outside contact, that will draw him out.

I made this tonight. Wow, it is fantastic! This is a really, really good recipe. The ingredients aren't all that different from what I normally use but the amounts, the technique, and the sequencing of the ingredients result in a chili that is light years better than any I have made before. Thanks for sharing it with me, this will be my go-to chili recipe from now on.

I just printed the recipe out (again)

this time I intend to finally make it. I will grocery shop on my way home.

not familiar with sazon, hopefully one of the 2 grocery stored on my way home will have it.

Look in the messican section. Goya makes a good one.

Also, comes in a spice size jug.

10-4

Just so you know....

That's racist.

Hold my Tecates and spank me...

Just let it get to the point where it starts to bubble!!!

That's bad JU JU!!!!

next you'll tell me there's an oriental section....


LMAO!

Uhhhh...that would be the Chinese section.

Everybody says that, but I didn't notice a big difference when I added it,...maybe I've got the wrong sized packets..

I'll be buying some chili ingredients this week.

Well, actually, the wife will be

If I can find that there sazon, I think I have the rest at home already. As a backup plan I've searched for alternates to the sazon packets. Should be able to make my own if I have too.

I can't find that chit, maybe due to the fact I'm 10 miles from Canada eh?

I'm driving another 12 miles so I can try 2 more stores.

Hell, they got it out here in Washington in most stores. We probably got more messican than Nort Minny.

I found it with the mexi foods, not in the spice section. Lil box about the size of a deck of cards, yella and orange.

If ya can'y find it, holler, I'll drop some in the mail.

Score

So far this chili effort involves a lot of driving and shopping. It's delaying my beer drinking.

Nice!

I used the con azrafan(with saffron) but they both work.

Its Mexican MSG! Its gotta be good!

Did I get the wrong chit?

Dayum

My pumpkin beerz gettn warm

Just pour a Schlitz or Stroh's in there. It'll be fine.

Liar!!

Slaving away here

What the?

Nah...yer good.

They both just Mexi MSG. The saffron gives it a crazy azz yella, orange color.

Ain't had a pumpkin beer yet this year. Looks good.

I succumbed. Have a pot of Bart's on the stove right now. It's next to a pot spaghetti meat sauce that's going to simmer all afternoon. We're going to eat good all next week.

Not as red as its supposed to be but sure smells good. I tossed in a little paprika to try to make up for my Sazon goof.

Good,..it's not just me..

Tastes good as well, the browned roast puts it over the top...

I have maybe 20 minutes to go, better have anudder new belgium pumpkick

It's good chile...

Yep. Holy chit that's good stuff!!!!!!

Yes it is! Spoon it up on a cracker with the sour cream and some cheddar and it's paradise.

I gotta make some of that! I couldnt help but notice there were no beans in the recipe, thus making it proper chili!

Poobah knows chili!!SALUD!!

Well I'm fixing to eat some of Bart's BBQ brisket. You guys can eat your hearts out.

Sour cream and no beans,that ain't chili from where I come from,but to each his own.

Tag

Well, the wife had one bowl last night and I ate the rest all by myself lol!!!

Awesome stuff, I'm converted.

ND, off topic, but if you like Pumpkin beers, see if there is anywhere out there that sells Pumking by Southern Tier Brewing Company. Certainly one of my favorite pumpkin beers ever!

It's nice that it's a seasonal thing, cause it would get old after too long, lol.

(pumpkin beerz)

bart out did himself again in the cooking department yesterday, it was well worth the 250 mile drive.

Bart may be uglier than sin, but the boy can damn sure cook! I love his chili!

Finally found the stuff . econo pak 3.52 oz ( 100g )
ten double or two part packages .
Is this a two part mix or do I have 20 single batches of Barts chili waiting to happen ?

1 packet per pot of chili. Not 1 box per per pot.

If you're starving, it's not bad.

Ok 20 single batches not ten .

Just wanted to be sure .

The recipe doubles easily I would guess ?

I don't see why not.

Where are you from? Must be a Yankee. Ain't no bamn beans in chili. Maybe you like chili soup. http://www.24hourcampfire.com/ubbthreads/images/icons/default/grin.gif

This is damn good chili.

I may have said that 3 or 4 times already.

I was on a bender this weekend. Bart's Chilli, Chilli Verde, and spaghetti meat sauce. I thin were set for a month.

I'm looking out the kitchen window into Canada and I can find it in the local supermarket.

I'm on the quest for Sazon too...so far no luck...I'll keep trying.......

I got the wrong sazon packet, but I used it anyway and it was awesome stuff.

Wait, I think I've said that 5 times now.

They make several varities of Sazon Goya

http://www.goya.com/english/product_subcategory/Condiments/Sazon-Bouillon

I made this today. Said to stir and taste every 10 minutes. Now that it's done I'm full cos I did a lot of cook time tasting.

ACK!

I made a batch today also. I substituted moose burger for chuck roast. Delicious.

Finally made this last night.

Great stuff !!!!

The Mrs. tossed a pot of this together today.

Substituted ground beef in the absence of a roast.

My compliments to Bart !!!!! Good......... no........... GREAT chili !!!!!!

^^^^^^^

This

We could not fine the correct Sazon packet either,
Was still excellent

Have never used the Goya family of seasonings, but I bet this stuff would be great for a sub. As Madmooner said, it's just messican MSG with Tumeric. Turns every thing yellow/orange with MSG and spices. Good stuff on BBQed chicken.


About five to six bucks a package. Some times less.

I found the original in a mercado. Came in a box of 24 little seasoning packets. I've been using the product for all kinds of things.

Made a double batch with some venny burger. Great flavor! I like it a little thicker so next time I will go easy on the beef broth. My boy wants to take it to school for lunch tomorrow. This is now my go to chili recipe.

I'm gonna give up a secret here...
Replace the onion with shallots.Use at least 4 medium ones and chop them up as fine as your eyes will allow. Actually,the more shallots the better.
There might be another couple of tweaks but I can't think of them now but I'll let y'all know.
I'm truly glad that I put something together that y'all like. Thanks gang.

(BURP) no really... thank you Bart..... Great stuff..... To me cooking game is a big part of the hunting experience..... I would also guess that guys that hunt are way more likely to take some pride in cooking too....

I got everything but have a question. The Ro-Tel tomatoes and chilies I got is in a 10oz can. Is that the right size?

Yes sir. That's the right size.

Been looking but can't find any Sazon Goyo. Anybody know of any stores in Billings that carries it?

Do you have a 'World Market' there? They might have it...

I think there is one out by Lowes. I'll check that next time I'm in Billings.

There is one in Bozeman, on 19th if you get out in that direction.

Thanks. It might be a while though. Huntin' season is about to open!!

If I want the right one I figger I gotta order it online.

Where at?

innerwebz.

http://www.amazon.com/gp/product/B0...IKX0DER&pf_rd_r=11PT5CW96YDMPV3C2M6T

Thanks!!

No prob, I best order some too.

Dammit boys!! Y'all is killin' me. Gonna hafta cook up a batch. I like Northern Dave's method: it's a two-beer job cookin' up this recipe. Think I'll make a batch with the chuck roast and a batch with venison shoulder.

In that box there are several individual packets of the seasoning. Funny thing is, I can't find anywhere on the outside where it say how many packets it contains.

And then there's Skeeter's chili (from an old Shooting Times column he wrote):

SKEETER�S CHILI RECIPE*

5 pounds chunked venison or antelope (elk or moose serves even better)
� pound chopped or ground beef suet
3 29-ounce cans tomato sauce
3 crushed garlic cloves or equivalent garlic powder
6 Tbsp hot, red ground chili powder (more to taste)
6 (or 8) small whole red jalapeno chili peppers
� cup brown sugar
4 large sliced onions
2 tsp oregano
1 tsp cumin powder
Salt to taste

Mix all ingredients in a large pot. Add water (or beer) to cover ingredients. Bring to a boil and then lower heat to simmer. As water cooks down, replenish it. This takes a long time to cook, so continue to simmer until the meat begins to break up and the other ingredients thicken to a gravy, which will take at least several (three to four, minimum) hours.

This recipe tends to be even better reheated and freezes well.

NOTE: If you use beef instead of game meat, omit the beef suet. This recipe is quite spicy. I usually recommend reducing the amount of chili powder and jalapeno peppers by two thirds to start, with more able to be added if you want more heat.

If you want to make your own beans, the recipe is:

1 pound pinto beans
2 quarts water
Salt to taste
1 large chopped onion or equivalent dried onion
� cup lard (or more)

Soak beans overnight for faster cooking. Add more water to cover; salt and cook beans with onions slowly until tender. Mash with potato masher or mix in blender until a paste is formed. Add hot lard or bacon drippings, then cook until all fat is absorbed by the beans. Stir frequently to avoid sticking and scorching. Serves 6 to 8.

i thought the beans went in the chili

Yankees put beans and sugar in chili. And then it ain't chili,except to Yankees.

shallots are "green onions" right?

Sycamore

No Sir. Green onions are called scallions or chives.
Shallots are kinda like a small red onion. The flavor has been described as a cross between garlic and onion but I disagree. Shallots taste like shallots.

ok, scallions is what I was thinking of. It would be easier for me to find saza goyan than shallots, I think.

Sycamore

Goya Sazon was easy, finding "con azafran" wasn't, in the several stores we looked.
Now we have Amazon to the rescue

PM me your addy and I'll send you some Goya packets.
To be honest with you,it's not a deal breaker in this recipe.
The offer is good to anyone that can't find it. I'll send you some for free.
Bart

No, we got the Goya here at Safeway. (2 or 3 kinds) Thanks for the very kind offer though.

Sycamore

Same here. Picked up some yesterday,but at our Giant.

It's chili season time!

Mighty kind of you Bart, the same feller that helped pooba out has offered to send me a packet as well.

The sazon Goya I did find worked well and I recently used it to help out a bland cabbage soup I made, the stuff worked wonders on my bland dishwater soup.

(Chives aren't the same as green onions)

For at least this once, I'll have to agree with you.

I bought a couple boxes of the Sazon Goya from the local Harris Teeter. Happy to send packets if anybody needs it. Also picked up enough supplies for two batches of chili. Temps are cooling off, it's time! Good stuff!

A couple a tings.

My chuck roast was like 1.75 lbs but I trimmed a good 1/4 lb off'n it before I "cubed".

And when I say "cubed"... well, the meat was thawed, so... it was more gobs and odd triangle shapes than it was cubes. But I suppose there was 1.5 lbs when I was done cutting.

I'll look for a cleaner roast next time or go with a coupla steaks instead. Magine a chunk of deer meat would do just fine too.


The meat prep is the most labor intensive portion of this excellent recipe.



Sugar?

Well that settles it, I'm not a yankee. I wasn't sure until now, thanks for clearing that up for me.

That's nit-picking ain't it?
Either way,it ain't shallots.

if you have access to a Mexican food store, look for a little box of "Triguisar" seasoning.
It is a powdered mixed seasoning product, and is much better than the Goya stuff.

Hi, Brother Bart --

Gonna give your chili a try. Since we're on the topic, I seem to recall seeing a Green Chili Stew recipe from you, published in Shooting Times. It sounded good and I intended to give it a whirl, but I haven't been able to find the magazine I saw it in. Any chance I can persuade you to post that recipe here, sir?

Or, am I imagining things and it was someone else's recipe?

Thank you!

I dunno, the guy was asking and if he goes to the market, he'll see they're different.

Picked up all the ingredients a few minutes ago, gonna make a pot tonight.

I did a trial batch made true to Bart's recipe and I liked it well enough to make enough to freeze for later. Cubing up the roast was a PITA so this time I used 5# of deer burger, tripled the ingredients and threw it all into a 12QT stockpot. Very good eating...so good that between me and the boy I only froze 5QT before we got tired of the farting. Yeah, I put some kidney beans in it but no sugar so I guess I'm only half a yankee.

Down to the last 15 minutes of simmering after adding the cumin....this stuff is tasting awesome so far! Im gonna be full before it gets done.

Now is the time to make sure the salt is right.
And you can slip some ground cayenne pepper in if it ain't hot enough. Just say'n...

Not me. Maybe Bart Skelton.
Art makes Green Chili Stew. His Campfire handle escapes me right now.He's from Alaska... Somebody throw me a bone...

ahhh... sitka? or something such?

sitkadeer? I feel dumb because I've known the dude for ten years or so.Duuuuuu

There ya go.

This chili of Barts is the schiznit!

Thanks, Bart. I'm embarrassed because I thought you WERE Bart Skelton!

Nevertheless, your chili recipe sounds delicious,and I can't wait to give it a try.

RifleDude, Bart Skeleton is quite a bit thinner that our dude Bart. Proof positive that he is a damned good cook, He has a few more damned good recipies too.

Got all the goods to make Barts chili, 'cept I got the wrong sazon.(Northern Dave says It'll be OK)

Gonna give it a "go" this afternoon...

Might have to get my Growler filled with Boneyard IPA to wash down the samplings!(GRIN!)

Virgil B.

I've often heard one mustn't trust a skinny cook.

I dropped some paprika in mine to make up for the lack of redness in my improper sazon selection.

Im not impressed... Cooked it up last night following instructions to the letter, ate 1 large bowl last night and went back for another. Ate it and went and got a few more spoonfuls, went to bed a little later with a stomach ache. Thinking last night was a fluke deal or something I heated it back up for lunch today, again had 2 large bowls and noticed that there really wasnt enough left to try and save so I ate that too. Once again, belly ache. While it is ecxellent tasting stuff I just cant keep eating something that makes me sick.

Daggone it - you guys have got my curiosity up.

I fetched up the ingredients today, & will whip up a batch on Saturday. Our store had damned-near a full pallet of Sazon seasonings, in a myriad of flavors. They even had haba�ero RoTel, though I opted for the original.

I'll report back on my results.

FC

Pork "green chili stew". AKA chili verde.

Made my Bart's Chili yesterday....


Turned out GREAT! Thanks Bart!

Got some left over for warming up. Should be even better today.

Oh, and I subbed scalions instead of onion.
Wheweeee them things sure burned my eyes!

Virgil B.

See, I didn't have any left overs....

I ate the whole mess before it could cool down.

minus the one bowl the wife had.

So, I gave it the ol' College Try:


Began with Mise en Place. All items & quantities as specified, except for subbing olive oil for corn oil, and decreasing chile powder by 1/3 on account of I used chipotle powder:







"Grey-ed" the chopped chuck. Chopping it that small takes some patience!







Soften the onions:







Add stock, Saz�n packet, tomato sauce, and RoTel:








Bring to a boil, add meat, and all dry seasonings (except cumin),:







And here's the finished product, garnished with cheddar & avocado:







Impressions: Damn, that's good stuff! This recipe is definitely a case where the whole beats the snot out of the sum of the parts. I love the flavor of the chipotle powder, but I may have to cut back on it. This batch was spicy enough to humble my normally chest-pounding teenagers. Like most others, I highly doubt the remainder will make it to tomorrow. If it did, however, I'm sure it would taste even better.

I was excited to find the Saz�n packets in my grocery store, but was let down to find that it was mostly just MSG. Then again, that's probably the reason that the flavors come together so nicely.

Yup - this recipe is going into the regular rotation! Thanks for sharing, Bart!

FC

...just finished cookin' up some...followed the recipe to the letter...Man that's good stuff!

https://www.24hourcampfire.com/ubbth...91965/all/I_have_a_bear_hanging_out_in_t

Gonna give it try with bear meat..... Just scored probably 200 pounds of it last night by suprise (see above link).... Are there any spices used that would not work well if it was canned for storage?

I would think it would be just fine canned. Hell like was said a few posts up the Sazon has a good dose of MSG so even better.

Hey FC !!!! I'm sorry I missed your post.
That looks like a pot of Red that anyone would proud to serve up.
I don't think I've said much about chili powder except it should be fresh. I use Bolner's Fiesta brand or Gebhart's Chili powder. Those two are my go to chili powders because the taste are very consistent. I would love to use Adams Chili powder but it's hard to find and I'm not going to buy chili powder on line.
Again FC, great job.

Gosh - praise from the recipe creator! I'll take it!

Having seen the earlier post about eggs + chili for breakfast, I had to try it. And yes, it works splendidly!

I would have said it works FABULOUSLY, but then I'd have to go buy some .270's and a drawer full o' leopard print thongs...

FC

Would like to try the chili, but I can't find the Goya Sazon spice. Would anyone be be willing to send me a packet? I would be happen to send a couple bucks to cover the cost.

Thanks to Deerwhacker for agreeing to send me a packet.

That whacker... he is OK.

You stay away from me,...you're ruttin...

These blessed ingredients and finely written process will be going to deer camp with me this year for a double batch.

I can't wait.

Thanks again for the con azafran, bud.

Sure thing, I ask for nothing in return.

But, a lifesize DeerWhacker bronze statue in the Camp ChickenBuck promenade complete with night-time spotlights and framed with brass stanchions with red velvet ropes with a plaque stating who supplied the magic ingredient for Bart's chili for Deer Season 2013, would be nice..

Don't forget the water feature...

I was all over Billings yesterday and unable to find the Sazon Goya spice. Anybody have any ideas without ordering online?

All I have is blue velvet ropes.

I'm out of red.

I feel like such a dick.

Hey, Bart,
I made a batch of your chili last night, and it's outstanding! It's among some of the best chili I've ever had!

Thanks for posting the recipe!

Dang it,..I just knew you'd have red handy..

Well,..it's probably for the best anyway, weird things always happen to statues...

I don't even remember being in Russia.... I guess you have the picture though, cant argue with that.

I'm so busted.

I just did an experiment. I whipped up a vegetarian batch for the wife, replacing the beef with mushrooms, and beef broth with veggie stock. I've vegetarian-ized enough recipes to feel comfortable making those swaps.

The biggest difference, though, was that I left out the Saz�n Goya packet. I wanted to avoid the MSG, but the flavors just didn't come together at all. It appears that stuff really is the secret ingredient.

FC

Made a batch this afternoon, and it is very good. I usually make a Wisconsin version of Chili which includes beans, and other weird ingredients too insulting to Texans to mention.
Anyway, here's a money shot:



Tastes damn good!

I've been watching this thread since it opened, but hadn't found the Sazon Goya. Finally, my Safeway unveiled an entire four-foot section of Goya stuff (but they seem to have dropped my Taco Bell sauces!!!! !!! ). No con azafran, so I bought the tomato/cilantro.

Made up a batch today, using elk round.
Pretty good.
It was too hot, especially for the little woman, so next time I'll drop one Tbsp of chili powder. I'm surprised; it was just Safeway brand stuff, not something I expect to be 'extra'.
I also tried to thicken it, finding it quite liquid. I used some potato starch -conservatively, as I'd hate to overdo it- but it needed yet more.
We served it over beans. And then threw caution (and sensitivity for Texans' feelings) to the wind and tossed the remaining beans into the chili pot.
Warmed corn tortillas went very well with it (as did SN Pale Ale).

Thanks MadMooner and Bart. With a little tweaking for our tastes, we might finally have found a keeper chili recipe.