Chili. No beans, no tomatoes

My daughter invited me up to a Chili Cook Off on Halloween night. The people in her 'hood do a batch, taste and drink beer, then take the kids out trick 'er treating.
I listened to what kind of stuff they had last year. Apricot/asparagus chili, chicken and white beans, all sorts of yuppie crap.
I made a pot of chili today. I used two pounds of NY Strip Steaks, (on sale and damn cheap), three different dried chilies, Poblanos and red Chili peppers, onions, garlic, a spice mix I made, and thickened it a bit with some masa harina.
Hot, but not burning, tasty beyond my wildest hopes.

What liquid did you use, if any, and what was in your spice mix?

Yup, that's "cookoff chili" all right. It's probably also close to what the "cookie" served the cowboys on cattle drives, hence it's the real, original chili con carne: chilies with meat. Nada else needed - or wanted.

chicken and white beans my fav

Originally Posted by dvdegeorge

chicken and white beans my fav

George, I am also making a pot of yuppie chili for the get together. Tempeh and white beans, with green chilies and avocado. I'll save you some.

Originally Posted by ronc

What liquid did you use, if any, and what was in your spice mix?

Ron, the seasoning was Mexican Oregano, Penzy's Cumin, some Penzy's medium Chili powder, and a wee bit of salt on the beef, and that's about it. The flavor really pops from the roasted dried chilies.
The liquid was two cups of beef broth that I had left over from another recipe.
I'll write up the recipe and post it, as it's awfully dang good.

Wouldn't win the blue in Texas.

the deep red color, and the flavor come from those roasted dried chili peppers. Only reason I used the NY Strips was that they were on sale, and cheaper than chuck.

Quote

Chili. No beans, no tomatoes

Two pounds NY Strip Steak, cut into 1/2 inch cubes, lightly salted
Two tablespoons lard
2 cups beef broth
Two fresh Poblano peppers
8 fresh red chili peppers
4 dried Chili Mulato peppers
4 dried Guajillo peppers
10 dried Chile Arbol
4 dried California peppers (Anaheim)
1 medium white onion, fine diced
4 cloves garlic, fine diced
1 teaspoon Penzy's ground Cumin
2 teaspoon Penzy's medium chili powder
2 teaspoon Penzy's Mexican Oregano
1/4 cup masa harina corn flour

Using a cast iron pot, melt the lard over medium high heat. Add in the cubed beef, and sear on one side only. Remove from the heat, add in the diced garlic and onion, and the beef broth.
Place in a 225F oven for two hours, stirring once or twice.
Remove from the oven, and place the pot on a low heat burner. Add in the rest of the ingredients, stir well, and simmer for another hour.

The dried peppers should be seeded, and cut into large pieces. Heat a cast iron skillet or griddle, and place the peppers on it. Heat on high for a minute or two per side, but do NOT BURN the peppers. Use no oil.
Place the peppers in a bowl, and cover with boiling water. Let sit for 20 or so minutes. Place the peppers and the water into a blender. Pulse several times. Do not reduce to a puree. Using a slotted spoon, remove the pepper pieces from the liquid, and add to the chili. Add the liquid as needed to the chili, to make sure the chili does not dry out when cooking.

Mix some of the liquid from the chili into the masa harina. Add this back to the chili until you get the consistency you want.

Looks good, always looking for a different chili recipe, thanks.

nice

going up TOP!!

Originally Posted by Pigasso

Wouldn't win the blue in Texas.

don't really care how they do it in Texas.

Note that neither you nor I are from there anyway. As long as it wins in Jax Sat night, I will be happy enough.

The ingredients list answers my thoughts from the FB post this morning, "what is the green chile?". Poblano's add great flavor.

I like that the dried chiles tend to be more of an after burn that builds on you as you keep eating.

If I send you a bowl, will you fill and return it? That would be be swell.

Originally Posted by Mannlicher

I listened to what kind of stuff they had last year. Apricot/asparagus chili, chicken and white beans, all sorts of yuppie crap.

Sam, you got me fallin outta my chair now, buddy. Apricot/asparagus chili?? Da fugg?? What kinda yuppie crap is that??

Don't even start on what they call chili in Cincinnati.

Real chili,

Yum

Corn bread with that?

Or fresh corn tortillas!

Geno

Geno, I had not thought of the cornbread, but now that you mention it, I think I'll pick up some buttermilk today, and make a pan to take up.

Mathman, finally we agree on something substantive. Cinncy "Chili" is an abomination.

Sam, if I ever run out of 'maters I'll probably try your chili recipe.

may your vines yield 'maters for generations.

You can use them in other recipes, and try chili 'without' anyway.

Originally Posted by Mannlicher

Geno, I had not thought of the cornbread, but now that you mention it, I think I'll pick up some buttermilk today, and make a pan to take up.

Mathman, finally we agree on something substantive. Cinncy "Chili" is an abomination.

Sam,

I've made several of the recipes that you posted, and doing so has helped me fool several people into thinking that I can cook.

I'll bet your cornbread is of the same calibre as your other cooking -- could you post your favorite recipe for cornbread?

John

Originally Posted by jpb

Originally Posted by Mannlicher

Geno, I had not thought of the cornbread, but now that you mention it, I think I'll pick up some buttermilk today, and make a pan to take up.

Mathman, finally we agree on something substantive. Cinncy "Chili" is an abomination.

Sam,

I've made several of the recipes that you posted, and doing so has helped me fool several people into thinking that I can cook.

I'll bet your cornbread is of the same calibre as your other cooking -- could you post your favorite recipe for cornbread?

John

Sam's never posted a bad one. Ever.

Brother Bart's ain't half bad either. Follow the recipes and you can't go wrong.

Ditto on you posting the recipe for that cornbread.

Geno

Here's my cornbread recipe.

11/2 cups cornmeal (white)
1/2 cup self rising flour
1 tablespoon sugar
1 egg
1/4 cup canola oil
Add Buttermilk to your desired consistency, not to thick not to thin
Cast iron skillet greased with bacon grease lightly.
I like to lay a few pieces of bacon on the bottom of skillet then add batter.
Bake 350 until golden brown.

This is the cornbread recipe I am currently using. Things my change in the future, but this one works fine. You can substitute yellow corm meal for the white here.

Quote

Buttermilk Corn Bread

1 1/2 cups yellow or white corn meal
3/4 teaspoon salt
3/4 teaspoon soda
2 eggs, separated
1 1/3 cups buttermilk
2 tablespoons melted bacon fat or lard

Sift dry ingredients three times
beat the egg yolks, add the buttermilk and mix well
Add liquid to the corn meal mixture, and stir until blended
Add the hot, melted shortening, and beat again.
Fold in beaten egg whites, and turn into a greased, hot 10 inch cast iron skillet.
Bake a 450F for about 30 min, or until brown and crusty

ronc & Mannlicher:

Thanks! I will try both recipes!

John

Originally Posted by jpb

ronc & Mannlicher:

Thanks! I will try both recipes!

John

This recipe is good with or without the bacon just so you know.

Thanks! I will try both recipes!

[Linked Image]

Originally Posted by sse

Thanks! I will try both recipes!

[Linked Image]

Ah, if only there was such a thing sold in Sweden!

As far as I could tell, nobody here has even HEARD of cornbread or corn muffins, let along selling a mix for such.

I'm going to have to make this "old school". :-)

John

i have come to use jiffy mix as a good, quick solution.

there's nothing wrong with mexican cornbread either, but i hardly ever go to the trouble. there's no need to do so.

the bulk corn meal mixture sold at the food stores call for an egg, some oil, and about a cup of milk. it's get's eaten up pretty quickly.

cornbread wasn't designed to be cake. that's something else, so no sugar please, unless it can't be avoided.

Looks great, thanks for the posting.

Originally Posted by Mannlicher

the deep red color, and the flavor come from those roasted dried chili peppers. Only reason I used the NY Strips was that they were on sale, and cheaper than chuck.

Quote

Chili. No beans, no tomatoes

Two pounds NY Strip Steak, cut into 1/2 inch cubes, lightly salted
Two tablespoons lard
2 cups beef broth
Two fresh Poblano peppers
8 fresh red chili peppers
4 dried Chili Mulato peppers
4 dried Guajillo peppers
10 dried Chile Arbol
4 dried California peppers (Anaheim)
1 medium white onion, fine diced
4 cloves garlic, fine diced
1 teaspoon Penzy's ground Cumin
2 teaspoon Penzy's medium chili powder
2 teaspoon Penzy's Mexican Oregano
1/4 cup masa harina corn flour

Using a cast iron pot, melt the lard over medium high heat. Add in the cubed beef, and sear on one side only. Remove from the heat, add in the diced garlic and onion, and the beef broth.
Place in a 225F oven for two hours, stirring once or twice.
Remove from the oven, and place the pot on a low heat burner. Add in the rest of the ingredients, stir well, and simmer for another hour.

The dried peppers should be seeded, and cut into large pieces. Heat a cast iron skillet or griddle, and place the peppers on it. Heat on high for a minute or two per side, but do NOT BURN the peppers. Use no oil.
Place the peppers in a bowl, and cover with boiling water. Let sit for 20 or so minutes. Place the peppers and the water into a blender. Pulse several times. Do not reduce to a puree. Using a slotted spoon, remove the pepper pieces from the liquid, and add to the chili. Add the liquid as needed to the chili, to make sure the chili does not dry out when cooking.

Mix some of the liquid from the chili into the masa harina. Add this back to the chili until you get the consistency you want.

Originally Posted by Mannlicher

Geno, I had not thought of the cornbread, but now that you mention it, I think I'll pick up some buttermilk today, and make a pan to take up.

Mathman, finally we agree on something substantive. Cinncy "Chili" is an abomination.

We probably agree on more than you think when we get away from ruining whiskey, choosing crappy beer and such.

expecting the first place ribbon, here, SaMiami

actually, the no beans or tomato chili did win first place. 26 entries. I was late getting there, and some folks had tasted and left. Had to set up, heat the chili, get the garnish ready, all while folks were finishing up.
Daughter dragged me to two other parties before the chili & Trick or Treat party.
They had a party trailer there that belonged to one of the folks. It had a generator, 70 inch TV, pavilion, refrigeration, smoker/grill, full kitchen set up and a lot of other goodies.
The TV was tuned, of course, to the Florida/Georgia football game. Florida won 27-3. It's gotta suck to be a Georgia Bulldog these days.

Oh, my White Bean/Tempeh Chili came in 5th place. Not bad for a vegan chili.

Not too shabby...no question that a non-meat chili is a severe disadvantage out of the blocks.

Recently, I made a chili, corn bread bake in quantity for a group. The recipe called for ground turkey. I made it beforehand substituting gr beef, it was much better, hands down, than the gr turkey version.

Sam,

I showed my 17 year old son this recipe, he is a cooking fool, and he says he will do it this weekend. I should have my elk meat back from the processors mid-week. I expect it will be terrific.

Originally Posted by Mannlicher

actually, the no beans or tomato chili did win first place. 26 entries. I was late getting there, and some folks had tasted and left. Had to set up, heat the chili, get the garnish ready, all while folks were finishing up.
Daughter dragged me to two other parties before the chili & Trick or Treat party.
They had a party trailer there that belonged to one of the folks. It had a generator, 70 inch TV, pavilion, refrigeration, smoker/grill, full kitchen set up and a lot of other goodies.
The TV was tuned, of course, to the Florida/Georgia football game. Florida won 27-3. It's gotta suck to be a Georgia Bulldog these days.

Oh, my White Bean/Tempeh Chili came in 5th place. Not bad for a vegan chili.

Some parts of the world simply don't know what good food is. I made something similar to Sam's recipe once and took it to an informal "chili cook-off."

When all was said and done, mine did not even place, yet the pot it was in looked like somebody had wiped it clean with pieces of white bread. Not a single drop left. Not even the broth/juice.

To add insult to injury, the 1st, 2nd, and 3rd place winner's were about 1" from the brim of the pot.

Seeing this, I asked "How you can you stupid fugks eat every bit of my chili, none of this schit, and say I lost?"

The unanimous response was "We all agreed yours was really good but that it's not chili. You didn't use hamburger and there were no beans in it."

Travis

Originally Posted by deflave

Some parts of the world simply don't know what good food is. I made something similar to Sam's recipe once and took it to an informal "chili cook-off."

When all was said and done, mine did not even place, yet the pot it was in looked like somebody had wiped it clean with pieces of white bread. Not a single drop left. Not even the broth/juice.

To add insult to injury, the 1st, 2nd, and 3rd place winner's were about 1" from the brim of the pot.

Seeing this, I asked "How you can you stupid fugks eat every bit of my chili, none of this schit, and say I lost?"

The unanimous response was "We all agreed yours was really good but that it's not chili. You didn't use hamburger and there were no beans in it."

Travis

Holy Chit. Sometimes there's just no explanation for STUPID.

Not an area known for its culinary delights...

Dave

Sam, I made a variation of this chili yesterday and wanted to say thanks for the inspiration. It turned out fantastic. I forgot to get a picture before everyone dug into it, so this is all I got.

I used almost 4lbs. of Denver steaks. The pot I've had since I was a kid. I found it in an old barn. I wish I had a lid for it. It's crazy how time flys.

Originally Posted by Mannlicher

Originally Posted by Pigasso

Wouldn't win the blue in Texas.

don't really care how they do it in Texas.

Note that neither you nor I are from there anyway. As long as it wins in Jax Sat night, I will be happy enough.

Well, I am from Texas and I don't see any reason that chili wouldn't compete... I participate in a couple local chili cookoffs and I may just give this a shot - I'll probably use smoked brisket as the meat - we will see.....

It looks good to me Sam.