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Posted

Now that temperatures have finally come down in our area; the familia has successfully talked me into doing what they refer to as "Bud's Best Chile".

I am sure the name is to suck me into coming through on their request.

Takes me a good hour of prep time once all ingredients are gathered up - labor intensive but results are good and the Familia deserves the effort.

 

I was curious who else at FOH takes pride in their Chile and what you do to make it "Best".

 

For me the recipe varies heat and protein wise depending on what crowd I am cooking for. Like my household won't do wild game and prefer a mild/ medium kick.

I only use fresh and organic ingredients no processed spices except for Chile powder.

Peppers are a passion of mine so there is usually no less than 4 varieties but likely to be 7 in some cases.

Texture and presentation is an important factor - Must be able to support a metal spoon upright and be colourful. Some of my favorites additions are Black beans, Sweet corn and the familia has to have Hominy.

Yes I know some of you might think "sacrilege" or "Real Chile don't have* .*" but to me it's like cigars - whatever makes You happy!

 

So what's in your Chile Pot?

B

 

 

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Posted
49 minutes ago, Fatshotbud said:

 

Now that temperatures have finally come down in our area; the familia has successfully talked me into doing what they refer to as "Bud's Best Chile".

I am sure the name is to suck me into coming through on their request.

Takes me a good hour of prep time once all ingredients are gathered up - labor intensive but results are good and the Familia deserves the effort.

I was curious who else at FOH takes pride in their Chile and what you do to make it "Best".

For me the recipe varies heat and protein wise depending on what crowd I am cooking for. Like my household won't do wild game and prefer a mild/ medium kick.

I only use fresh and organic ingredients no processed spices except for Chile powder.

Peppers are a passion of mine so there is usually no less than 4 varieties but likely to be 7 in some cases.

Texture and presentation is an important factor - Must be able to support a metal spoon upright and be colourful. Some of my favorites additions are Black beans, Sweet corn and the familia has to have Hominy.

Yes I know some of you might think "sacrilege" or "Real Chile don't have* .*" but to me it's like cigars - whatever makes You happy!

 

So what's in your Chile Pot?

B

Perfect youre asking this question so i shall provide you with this LINK where I asked a very similar question back in January 2016

Posted

Unfortunately, my family isn’t too much into the heat.  Are you able to control the heat, while at the same time have the variety of chilies you enjoy?  Some go-to suggestions for chile varieties?

And yeah, looks really good!

Posted

Yumm! That looks delicious.

I love chili. How about posting up some recipes? 

I would like to make a killer chili, but I don't have a recipe for it and the once or twice I have tried I was not impressed with the results. I like a zesty, vinegary chili with medium spice heat, and nice slightly thick texture, but I can't find a decent recipe for it.

Posted

Here's my recipe for my "triple burn" (once going in, once going down, once going out) chile:

Ingredients:

Top sirloin - about 1" roughly cubed, about 2 pounds

1 very large sweet onion

4 jalepenos chopped

1 can chipolte (smoked jalepennos) - chopped

10-12 dried chilis -  crumbled

2 cans black beans, drained

1/4 cup chili powder

1 tablespoon cayenne pepper

1 jar crushed / strained tomatoes (or more, depends on how thick you like your chili)

1 teaspoon dry oregano

oiive oil

salt and pepper to taste

Instructions:

saute the onions in the oil,

add the beef and brown

add the strained tomatoes, then all other ingredients except the beans

simmer covered on low heat for up to 2 hours - or until the meat is  tender - stir occasionally.

add beans and continue for a few minutes (heating up the beans)

Serve with some grated cheddar, sour cream and nacho chips - and beer 

  • Like 1
Posted
Unfortunately, my family isn’t too much into the heat.  Are you able to control the heat, while at the same time have the variety of chilies you enjoy?  Some go-to suggestions for chile varieties?
And yeah, looks really good!
There are many mild peppers - also referred to as sweet peppers. I planted 18 variety of peppers this year with most being "sweets". Here's a link I just snagged to give you an idea where to start:. https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers

Note for preparation in cooking that knocks down heat is after rinsing -- slice them open then remove seeds and spongy looking membrane (stem too of course).
Generally (there are exceptions)a larger pepper will exhibit less heat.
Some to consider: (fresh)
Bells (all colors), Pimento, Anaheim, Banana, Poblano, Puquillo and Guernica.

Hope this helps - there could be a whole new thread on peppers ... Hmmm


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Posted

For me,

BEANS = NOT CHILI

I am a Texas Chili aficionado.  Don’t put corn or beans or other contaminants in my Chili brother! I like Medium-Spicy. But OP’s Chile looks fine, I’d down a bowl or two.

  • Like 2
Posted
Yumm! That looks delicious.
I love chilly. How about posting up some recipes? 
I would like to make a killer chilly, but I don't have a recipe for it and the once or twice I have tried I was not impressed with the results. I like a zesty, vinegary chilly with medium spice heat, and nice slightly thick texture, but I can't find a decent recipe for it.
@MIKA27 posted a link to some recipes above. Thanks Dude!
Chile recipes evolve over time - a good cook will keep tweaking in search of "The Grail". Hopefully a few more will post up.
Remember like CIGARS tastes are subjective.

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Posted
For me,
BEANS = NOT CHILI
I am a Texas Chili aficionado.  Don’t put corn or beans or other contaminants in my Chili brother! I like Medium-Spicy. But OP’s Chile looks fine, I’d down a bowl or two.
You are definitely part of a large group of like minds - beans do get over used and for many give an "end result" that can be offensive
I feel beans add a flavor nuance that compliment a Chile. The beans should be degassed and cooked until tender. Pintos and Reds (widely used) tend to keep their fleshy texture - the frijoles negroes work best for my intent.
Recipe secret to share:
Sometimes when making soups and Chile, I take a portion of cooking ingredients; put them through a blender and then add back in. This acts as a thickener plus can hide ingredients some may object to - sneaky but the flavors still make it into the mix
B

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Posted

@Fatshotbud So this Carolina Reaper that a co-worker gave me...probably avoid that one?  ? Thanks for the link on the chile spectrum.

@Buck14 I’m with you on the beans/corn, but not from a purist’s perspective.  For me, it’s the added carbs.

@GrouchoMarx Thanks for your recipe.  I’ll give it a try.

Posted
Just now, BTWheezy said:

@Fatshotbud So this Carolina Reaper that a co-worker gave me...probably avoid that one?  ? Thanks for the link on the chile spectrum.

I've heard the carolina reaper is best used to dissolve unwanted asphalt.... but I'm no expert.

  • Haha 1
Posted

A perfect example of GMO - why develop a pepper too hot for any edible use besides bragging rights. Previous to this and maybe a half dozen more since, the Jolokia species ruled (Also a hybrid). I believe the Bhut Jolokia came from India; where it was used medicinally and as an Elephant repellant. The Reaper has twice the SHU value @ 2,200,000 for reference good old Jalapenos come in @ less than 8,000. My Son gifted me these pepper flakes - I use them occasionally. He told me the container was a "Lifetime supply" .... And he is No doubt correct!d172232586ff3f005f924b553cb81aff.jpg

 

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Posted

Back on subject now...
Next growing season and with the help of a dehydration appliance + blender; I plan to start making my own Chile Powder!
I have eliminated almost all commercial processed spices from my cooking efforts (which cured my reflux BTW) but Chile Powder remains.
Hopefully this endeavor will get me a step closer to that perfect Chile which I have been working towards for over 40 years


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Posted

As a fellow Texan I was duty bound to notify the state legislature about your use of beans in chili.  A decision regarding your continued citizenship is pending.    

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Posted

I will open a Chile bar there and make a killing. Discounts for those who pay in CC denominations.

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Posted

Great topic. Chili is one of those things I never think much about until I have some and I'm reminded how much I like it. I've never made it myself, but now I have a bit of inspiration.

Bud, can you recommend some core chiles to get started with if I was going to try making a batch? I like spicy, but not insanely hot. I have access to many Mexican markets around me, so I should have a wide selection of chiles that show up in Mexican and American food.

 

Posted
Great topic. Chili is one of those things I never think much about until I have some and I'm reminded how much I like it. I've never made it myself, but now I have a bit of inspiration.
Bud, can you recommend some core chiles to get started with if I was going to try making a batch? I like spicy, but not insanely hot. I have access to many Mexican markets around me, so I should have a wide selection of chiles that show up in Mexican and American food.
 
PM sent

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Posted
6 hours ago, Fatshotbud said:

See if you can get me deported to Oz and I will go willingly sir!

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Good luck with those taxes on tobacco!  :D

Posted

No beans in chili is just damn crazy if you ask me. :lol: But my go to winter chili is a venison chili, if we got a bear then I'll throw some bear meat in as well. 

I usually make a pretty big batch so I use about 6 lbs. of chop meat. I start by heating oil and then adding minced garlic and cooking on low until the garlic is yellow brown and def has infused the oil. Next I throw in 2 large diced onions, I use vidalia and cook them until caramelized. Then I toss in the minced carrots. cook until soft then add celery and peppers. After that I add the chop meat and brown it, then toss in the beans, followed by tomato sauce and tomato paste. Several bay leaves, chipotle chili powder, some ghost peppers i usually wrap in cheese cloth so I can recover them unbroken at the end. The impart a smokey flavor but are to hot for any normal human to find enjoyable. Red pepper flakes, Worcestershire sauce, various hot sauces, and some ketchup. I let this simmer for a few hours then taste and add what I think it needs and repeat. I usually cook it for around 6 hours, let it cool then heat it up the next morning for a final taste test final adjustment. 

  • Like 1
Posted
1 hour ago, El Presidente said:

Brilliant post!

I eat eight red Habanero or Thai chillies per day. Can't live without them. 

Man, you must have zero taste buds left!  I just cannot do habaneros.... i like them, they don't like me! :o

Posted

There are few things I take as seriously as my chile. My hometown has a chile cookoff that growing up I had always known nobody had won two years in a row. After winning it six times in a row, I retired officially from the chile circuit and now only make it once or twice a year around the NFL playoffs as in my mind if you're going to do chile, you need to do it right and doing it right takes time/effort. It's also not the healthiest dish and I drink way too much beer to be eating chile regularly. In my mind, there a few "rules" to chile. But those rules must be strictly adhered to:

1. Never use ground meat: preferably you use all beef, but no matter what the meat must be cubed, browned, then braised. When you cook ground meat it steams, and it loses all of the flavor.

2. Never use beans: I don't believe this is personal choice. Beans are a filler. I like beans, but in a chile they dilute the flavor.

3. Use dried chiles as your base of flavor: chile powders all have way too much heat per unit of flavor. The result is that you need to use too much to make it flavorful and it gets too spicy. Use a combination of dried chiles (reconstituted), and if you need extra heat at the end add a combo of powders and sauces (never underestimate the power of a dash of Cholula at the end). The only chile I'd insist you use a little of is chipotle (either in a can or dried), as I think a little smoky flavor is critical, but even that I wouldn't make a rule.

Beyond that, it's all about technique. Typically, what I do is brown a bunch of beef (short ribs, sirloin, oxtails if you're feeling crazy), then braise it in a thick stock that has blended up deeply caramelized onions (need to caramelize before blending, blended onions won't caramelize), some deeply cooked carrots, a tiny bit of deeply roasted tomatoes, and a combo of different other stuff...all personal taste. I always use a cast iron pot. Enameled ones (like Le Creuset) are the best as they clean unbelievably easy and you can deglaze the "crud" on the bottom super easy when you brown it, a key step.

I usually cook it down overnight in the oven at low temps. Then the following AM, I'll pick out the bones if using short ribs or oxtails, and begin tweaking the flavoring as I continue to cook it down and I also remove most of the fat through separating it in a tall glass I keep next to the pot.

For me, chile takes about 24 hours to make. Low and slow is key as you need to get the flavors to concentrate. I could go on all day, but figured I'd share my basic thoughts!

Off to cook turkey today for 24 people. One of my least favorite things to cook! Cheers everyone!

 

  • Like 2
Posted

Thanks for those excellent posts fastkiller13 & El Hoze!
Chile is a ceremonial process and painstakingly slow.
The end result of which should be a heavenly
Happy Thanksgiving everyone - it is "Belt Busting Time" at the Rancho!
B

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