Mmmmmm...chili...NO BEANS and a tone of meat!!! page

[Brit]

Here is a recipe I made for some nice fatty beef chili. The original was from Williams-Sonoma... I just added a bit. And it only costs 12-15 bucks...you'll have dinner for a week!


Saute 5 lbs of beef (73/27)...mine was probably grain-fed...

Place in a slow-cooker and add:

6-8 Tbls Chili Powder (I used 6-7...perfect!)

1-2 Tsp Cumin

1-2 tsp oregano leaves

1-2 yellow onions...chopped

5 cloves of garlic...chopped

1-2 jalapenos (with or without seeds)

2 cups beef broth (I used 2 beef cubes and 2 cps H2O)

1 28oz can chopped tomatoes with liquid

Salt (kosher or sea) / pepper as needed


Stir


Cook on high in cooker for 6 hours...


Enjoy with sour cream, cheese, scallions, green onions etc...

[Brit]

Oops...that's a ["ton" of beef]...not tone...

[Bacon]

I made this yesterday, using ground turkey in addition to the beef for some extra texture. It was amazing.

[chocolatechip69]

May I suggest substituting water with beer instead? It will ad an amazing flavor to this chili.

[chazglen]

...also back off on the chili powder and add chipotle powder? Adds bite and a wonderful taste of smoke!

[Brit]

Beer...Chipotle powder... Both sound great! As does the turkey. I'll have to try all three next time!!!


BACON- I'm glad you liked it!

[jmallen5]

I like the recipe, I also cook mine in a slow cooker. I like to use whole cuts of meat and cube them into roughly 3/4 inch cubes and put them in the cooker raw, add ingredients then cook on low for 12 to 14 hours. Works great if you make it early evening, then its ready to go on your eggs in the morning.

[Cubical Inmate]

Stupid question... I'm going to make this over weekend and use Yuengling beer as ChoclateChip has suggested. How will this affect the carb content of the chili?


I have not had beer since going PB in July so just wanted to know. All bear drinking has been subbed for Johny Walker Green :-)

[BarbeyGirl]

12 oz of beer will add 8-15g carbs to the recipe (not per serving), so it's pretty minimal.


That said, whiskey and 100% chocolate are good in chili, too!

[LX]

(Figured I'd resurrect this thread instead of starting my own)


Personally I prefer to use chuck or stew meat cut into bite size pieces instead of ground meat. I think it's more authentic to the dish's origins too (some cookie out on the trail trying to use up a cow that didn't make it). And it provides a better texture to the finished dish.


So here's my recipe for Terlingua Primal Chili - and it's about as easy as falling off a log.

*****

3lbs of chuck roast cut into 1-inch pieces

1 large can of crushed tomatoes

1 large can of whole tomatoes, chopped (just use your kitchen shears to cut them into pieces while still in the can)

1 bottle of medium ale

Spices


Saute the meat in the fat of your choosing (I like bacon) until the outsides are browned. This will take 2 or 3 batches. Put the browned meat in the crockpot.


Deglaze the pan with tomato juice from the can and the bottle of beer. Pour into the crockpot


Add the cans of tomato.


Add spices (more on this in a bit)


Let simmer all day.


Spices I use (and I measure these out by taste so you're on your own for amounts - sorry)

Cumin

Garlic

Cilantro

Paprika

Cayenne Pepper

Oregeno

Pepper

Cocoa Powder

Coriander

Cinnamon

Ginger

Anise

Cloves

Cardomom

Kosher Salt