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The Thread of Ulitmate Blasphemy (People from Texas should not read)

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  • The Thread of Ulitmate Blasphemy (People from Texas should not read)

    Okay, I know this generally *just isn't done.* It's kinda like asking your cell mate what he's in for. You just don't do it. If he brings it up, fine. But you never. ever. ask.

    But yeah. I'm feeling up to the hate mail today, so I'm gonna ask.

    For those who care to do so (ie - no state fair ribbon on the line) post your all-time favorite chili recipe.

    And no ending your recipe with *and a couple other ingredients that I never tell anyone about.*

    Now, I don't claim to be a chili connoisseur, or an award winning chili chef. I mean, my chili is called Stephen's Famous Chili, but it's called that by family members who don't cook or frequent chili cook offs, so I suspect I'm only being compared to WhoreMel.

    What I do love is getting new ideas for chili that I can experiment on my family with.

    Note - the recipe below is not how I make it for my family anymore (they can't take the heat - and half my family no longer eats meat) but it's the one I make whenever I do enter chili cook offs.

    This is the family sized portion though, not the Crab-Pot-On-The-Grill version.

    Ingredients
    2 cans of Tomato Sauce (Hunts 29oz)
    4 cans of Fire Roasted Diced Tomatoes (Hunts 14.5oz)
    1 lb ground beef
    1 lb chorizo sausage links
    1/2 green bell pepper (diced)
    1/2 red bell pepper (diced)
    1/2 yellow bell pepper (diced)
    1/2 orange bell pepper (diced)
    1 large red onion (diced)
    1 habanero pepper (finely minced)
    2 tbsp ground cumin (or 1 tbsp whole cumin)
    1 tbsp flake red pepper
    2 cloves garlic (finely minced)
    1/2 tsp coarse ground black pepper
    3 bay leaves
    1 tsp sea salt
    1 tbsp butter or coconut oil

    Directions
    Turn Crock Pot on high and layer the bottom with all your dried spices except for bay leaf (salt, pepper, cumin, black pepper, red pepper flakes)

    Dice your red onion.

    In a medium frying pan melt 1 tbsp coconut oil or butter. Add 1/4 of your diced red onion and saute til translucent. When onions are ready, add your ground beef. You want to come back to it every minute to turn and break up your ground beef so that you are left with no big chunks.

    While your beef browns, dice and mince the rest of your vegetables.

    When your beef is brown, stir in your minced garlic and cook for another minute or two. Stir in finely minced habanero peppers. Using 1 whole habanero makes a very spicy chili. Adding the seeds makes it even spicier. To lower spiciness, use less habanero and do.not.add.the.seeds!

    Dump beef/onion/garlic mixture on top of heating spices in crock pot. Do not stir yet.

    Add in the rest of your diced red onion and all your diced peppers. Cover with canned items (fire roasted diced tomaoto, tomato sauce).

    Cover crock pot and leave on high. Do.Not.Stir.

    Put your pan back on the burner and slice chorizo sausge lengthwise while your pan heats. Lay sausages out meat side down, skin side up, and cook on medium high for 5 minutes (yes, this will blacken the meat a bit). Flip and cook skin side down for another 5 minutes.

    Set aside for 10 minutes on a cutting board then cut into fair sized chunks. Add sausage to chili and stir well.

    Lay your bay leaves on top, put the lid on, and reduce heat to low. Cook for 3-5 hours.

    Remove bay leaves and stir before serving.

    Toppings
    Serve with fresh diced onion, fresh diced tomatoes, fresh diced avocado, fresh shredded manchego, dry jack, or sharp aged cheddar, and sour cream.

  • #2
    I don't understand the importance of not stirring the mixture—nor of laying the bay leaves on the top for the duration of the cooking time.

    I don't have a specific recipe to offer you, but having spent some time in southern Ohio, I've modified my chili recipe to incorporate some of the spices the chili parlors there use: cinnamon, cloves, and cocoa powder being the most unusual (and heretical to Texans) ones. They add a nice depth of flavor. I also strongly prefer to use ground bison whenever I can get it; probably grassfed beef would be very close to it, but I can't afford it so I've very little experience with it.
    Last edited by inquisitiveone; 07-09-2011, 11:38 AM. Reason: clarity
    “Whether you think you can, or think you can’t — you’re right.” ~ Henry Ford

    My primal journal

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    • #3
      Only reason for not stirring is to keep the dry spices directly on the heat source before mixing them in with everything.

      Bay leaves on top so you can find them easy and fish them out afterwards (my chili gets juicy enough on top that their flavor still gets activated and (eventually) stirred in.

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      • #4
        doesn't chili that is entered in chili competitions always have beans in it? Would non-bean chili ever win? (I mean I like it without, and beans aren't "primal" or "paleo," but still..)

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        • #5
          i'm not 100% sure but i'm fairly certain that winning chili never has beans. Disclaimer: I am native texan and i really don't like chili that much. It's a take it or leave it thing for me. Maybe b/c i grew up in a place almost more cajun than texan (SE TX).

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          • #6
            Sounds great! I like to use both beef and pork as well as chorizo when I make a chunky chilli. I also like to use three or four varieties of chilli to build up the wall of flavour - I use bhut jolokia (just a little) for the background burn, Scotch Bonnet for the flavour, jalapeno for the crisp pepperiness and sometimes use ginger for the final high note. I'm not a big fan of smoky chillies or the dry pepperiness of Habanero.

            The inclusion of bay and garlic is something I will have to try out. I've instinctively always left garlic out.

            Since going paleo, I've made a number of chilli dishes and found that I just don't miss the beans - red or green bell peppers work well, as do cubes of aubergine for the look.
            Paul
            http://www.pjgh.co.uk
            http://www.livingintheiceage.co.uk

            "... needs more fish!"

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            • #7
              By definition, winning chili does not have beans. : D

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              • #8
                Originally posted by sjmc View Post
                By definition, winning chili does not have beans. : D
                +1 million

                By definition, any chili does not have beans.

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                • #9
                  There are some places in Texas that say "if it has meat in it, it's not chili"
                  I'm not a Texan and I don't like beans - chili has ALWAYS had to have a good amount of meat in it for me to really enjoy it. I was thrilled when I found out that they made bean-less chili. So awesome!

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                  • #10
                    That looks like a great recipe, brahnamin. I'm going to have to try it. The only thing is, the only chorizo I can find around here is very "liquid-y." If you cut the casing, it pours out everywhere. Is there a certain brand to look for?

                    Oh, and...

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                    • #11
                      Am I the only one in the world that doesn't brown meat before putting it in? My recipe is thus:

                      Cans of whatever I have til it looks right
                      lb ground beef- raw right in the crockpot
                      stew meat if I have it
                      about 2-3 tblsp* chili powder
                      1-2 tblspn* cumin
                      occasionally will add beer or red wine
                      crockpot on low til stew meat is tender
                      *eyeballed amounts, til it tastes right

                      In Iowa there's definitely motherf***ing beans in the motherf***ing chili, but I'm the only one in the house that likes beans so usually it gets left out
                      Last edited by NurseMama5; 07-12-2011, 10:52 AM.
                      "I tried to call the nurse again, but she's bein' a little bitch....I think I'll get outta here." Pink

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                      • #12
                        I always brown meats when I stew. I make a couple different versions, but I'm pretty simple with my method, and all values are approximate:

                        2# Chuck, coarse ground prior to use
                        2# Pork Shoulder or Lamb, brined (I dig the alterna-meats)
                        2# Diced Onion, half carmelized, half raw.
                        1# Tomato, fresh diced
                        2 Cans of crushed tomatoes
                        2 Bulbs crushed garlic
                        2 Shallots
                        1 bunch flat leaf parsley
                        1 bottle of beer (depends on my mood, but I tend to like to use sweeter beers to offset the chile's earthiness)
                        Chile
                        Crystal Hot Sauce
                        Maggi
                        Spices
                        4 bay leaves

                        Spices:
                        Cinnamon
                        Coriander
                        Cumin
                        Salt
                        Black Pepper
                        Smoked Spanish Paprika
                        Ground Lemon Peel
                        Fenugreek
                        Garlic Powder

                        Chiles:
                        4-8 Dried ancho chiles
                        1 can chipotle in adobo
                        1/2# roasted Anaheim Peppers
                        1 Jalapeno
                        1/2tsp. dried habanero (In this volume only adds a nice bottom warmth.)
                        Optional - 2 Mulato Chiles

                        Brown all meats, pour off excess fat. Add in both types of onions, garlic, and tomatoes, cook briefly, add shallots, canned tomatoes, and beer. Use chicken broth if more liquid is needed. Cook slowly for an hour, add the chiles - all dried chiles are to be ground, or rehydrated and turned into a paste. All anaheims are diced, the jalapeno is minced, and the chipotle is turned into a paste. Then add the spices and bay leaves. Cook another two hours. Stirring occasionally. Remove the bay leaves, and add the parsley, a touch of Crystal, and a few dashes of maggi, stir well and it's now ready for serving.

                        Cook at a low temp on the stove, 300F in the oven, or on low in a slow cooker, the time is approximate, I go until the meat is a texture I like. Depending on chile use this goes between dark and earthy to fresh and bright. Some options I like to add are sunflower seed butter to brighten it, or chocolate and coffee to darken the flavor.
                        My Fitday public journal.
                        Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                        Recently survived Warrior Dash, New England.
                        Game Developer, ex-Chef, long time Fatbody.

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                        • #13
                          I grew up in the mid-west and beans are mandatory in this area. First time I had chili in Texas it was a revelation. No beans and diced up instead of ground beef and spicy/complex flavors. I've made it that way ever since.

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                          • #14
                            You guys just made my husband a very happy man. I'm still pretty new to paleo and haven't yet convinced him. But since I've only made chili with beans, and he usually buys crappy canned stuff to get without beans, this thread means I have one more way to make him happy without the crappy food. And I've never put chorizo in chili but that sounds wonderful.

                            And chorizo that is kinda mushy is a different type than the hard sausage type that is slice-able. Same flavors (pretty much) just one is smoked I think. You could just slit it open and cook it like ground meat and add it in. I've done that then poured eggs over and it cooked really well that way.
                            Apryl

                            22lbs lost since giving up grains!

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                            • #15
                              The difference there is Mexican vs. Spanish chorizo. Spanish chorizo is a smoked, harder sausage, heavy in paprika IMO. Mexican chorizo is a fresh, raw sausage with vinegar, Achiote, lymph nodes, and various other spices. I could imagine the Spanish stuff can age fine enough, but I wouldn't let the Mexican stuff get old.
                              My Fitday public journal.
                              Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                              Recently survived Warrior Dash, New England.
                              Game Developer, ex-Chef, long time Fatbody.

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