I will be trying to make real chili...no beans!!I need help??

[shayneyasinski]

I have always eaten regular chili from a can or what MoM made and it was ok..
I am now 32 and have found myself eating ALOT of hot sauce and peppers .
I also cook the same dish untill i do it better than anyone has tasted it.
this somtimes falls into the hands of people that like the way they are used to a dish rather than how it should taste!!
I want to eat real chili .
so i have downloaded a recipe that won 25 grand in a contest and i see and read that beans have no place in chili ...maybe under it but not in it.
just meat gravy and spice.
so here i go.
what is tri tip beef and can i use ground steak??
also is it better to put it in the grinder or maybe use a food processor??
I have a very good friend that will cut me any piece of the cow i want and process it any way i want so what is best??
thanks for the help.

shayne

[Pam]

Hi Shayne, welcome to the Hot pepper. I'm not obsessive about chili, so I can't help you much there. I do think the beans or no beans is just a personal preference thing, not an absolute.

My preference has to do with the way the beans are prepared. I don't like canned beans, too much salt. So, unless the beans in chili are made from dried or fresh, I'd rather have my chili without beans.

[chilehunter]

the best meat on any animal is the tenderloins on the inside of the cavity & the backstraps.
as for no beans is real chili, just because it has several awards doesnt mean its the BEST thats a personal preference thing. I'd like chili that has beans & thick.
yes you can use burger in chili.

[texas blues]

I am going to disagree with CH on this one. The tenderloin will be the most tender part of any animal but not necessarily the most flavorful. That would probably be the ribeye or porterhouse. You can use any meat you like in any form. The larger the pieces used, the longer cooking time. Tri-tip, chuck, burger, top sirloin..brisket even..it all works.
As for the beans/no beans issue..being a Texas born man, officially I go with no beans but ...throw whatever you want in it. If it tastes good to you, it is good! Chili is one of those subjects like politics and gay marriage that people heatedly debate..why? I dunno..its just chili..no need to get your knickers all twisted up over. Do your thang' man and enjoy that chili. Tell us how it goes bro. Cheers!

[shayneyasinski]

I am not saying no beans ever as i do like them getting back to what i am used to.
I just want to try chili like the one i have read about.
I do travel and will be on the lookout for a pro cookout but for now i want to get a feel for it here.
this debate is like

farm eggs - store eggs
feedlot beef - free range beef
fruit/vegtables i get in canada that come from California - eating it there..

[bubbaschili]

i grew up with beans in my chili...when i started to cook in cook offs and for the international championship i learned alot about chili. the Texas style or CASI version of chili as it pertains to judging if there are any beans or fillers in it...the chili is disqualified.
we got a really good cook off comming up in september near winston salem but CASI (the chili appreciation society international) has cook offs all over the place. now in casi land the beans debate is just as much a debate as cut meat or chili grind i use what is called mock tender in my cut meat chili and chuck in my chili grind the butcher i know has a bigger die for his meat grinder so insted of itty bitty chunks of meat i have big hearty chunks of meat...dont know if the judges like that or not but hey....i like it that way.
now if im not cooking for a cook off and im fixing chili i use beans and 4 mexican cheese and a little sour cream with some tortilla chips or frito scoops. depends on what is on sale....lol

[POTAWIE]

Welcome shayneyasinski, where are you from? I like beans but I think they can easily overpower the taste of the chili. I wish they'd show more chili competitions on the food network as this always inspires me.

[bubbaschili]

oh ps.... could you post the recipe and ill see if you need to add or take away something or see if your on track.
(gee i hope he dosen't see this as a ploy to get the recipe)
(im i thinking this in my mind or typing it on the computer??)
oh crap!! stop typing stop typing

[shayneyasinski]

Winning Recipe




J.R.'s Rough and Ready Chili

Ingredients:

3 pounds beef tri-tip, chopped
2 ounces sausage
1 ounce rendered beef fat
1 medium onion, diced
1 tablespoon garlic powder
1 green Ortega pepper, remove seeds and dice fine
1/2 ounce salt
1/4 teaspoon fine black pepper
2 ounces Gebhardt(R) chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder
1/2 ounce cumin
1/2 teaspoon pequin powder
1 - 2 14 ounce cans chicken broth
1 six ounce can Hunt's(R) Tomato Sauce
1/4 teaspoon cayenne pepper
Tabasco sauce to taste



Instructions:

Saute onion and green pepper in rendered beef fat in a 3 quart pot. Add garlic powder and half of chili powder. Add half a can of chicken broth, mix well and set aside. Brown sausage and beef in a skillet about one pound at a time. Drain and add meat to onion mix. Add remaining chili powder and remaining can of chicken broth. Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more broth as needed and cook until meat is tender, about two to three hours. Add a dash of Tabasco sauce if needed for heat.

[shayneyasinski]

http://www.chilicookoff.com/Winner/Winner_Champions.asp?Cat=1

I have been looking through alot of them and thought i would start here first.
I know that it will not be the same as chili powder is hard to compare but i want to try this way of making it.
I used to love 7-11 chili cheese dogs as they had no beans in it .
and for tabasco ...... not in my chili .

[Pam]

2 ounces Gebhardt(R) chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder

Are these brand names or are they chili powder styles?

[bubbaschili]

gebhardt i belive is a store brand (probaly get it on the internet somewhere but the other you would get from pendry's or mild bill's spices
ive dealt with both mild bill's is more personable and pendrys to me is more business. i have cooked with mild bill super nice guy. makes a mean margarita. im gonna say california is a light chili and new mexico is dark and probably hotter.

[LUCKYDOG]

I've done a roast in 'em and shredded it after it has cooked for a bit of time and use ground chuck I like the consistancy of the two meats ... I have used left over brisket and that my friend is fantastic
I like it with beans probably because I grew up with it that way and it doesnt seem finished

[chilehunter]

TB - you might be right about the ribeye or porterhouse tasting great in chili, I'm not that picky for what cut of meat I put in my chili I've never really taste tested them all, because its not a big deal to me.I'll even use burger, IMO the meat in chili is not the main flavor its just there for texture to eat some meat chunks.

when it comes to whats the best flavor or food its a personal preference for everyone. when shayneyasinski asked whats the best cuts on a cow. for me it is the tenderlions & backstraps :drooling: which might be called something else on the store shelf ? fillet migon ?
but then again I wouldnt ever think about using those cuts in chili IMO it'd be a disgrace to those cuts, only grilling or sauteing does them justice! nothing better than having FRESH tenderlions or backstrap sauted in garlic/onions with some herbs :drooling:
but ribeyes & porterhouse are dam tasty too.

[Canuk Pepperhead]

http://www.chilicookoff.com/Winner/Winner_Champions.asp?Cat=1

I have been looking through alot of them and thought i would start here first.
I know that it will not be the same as chili powder is hard to compare but i want to try this way of making it.
I used to love 7-11 chili cheese dogs as they had no beans in it .
and for tabasco ...... not in my chili .

if you ever had it the dairy queen foot long chili dogs were good too

[texas blues]

CH...ground beef works for me too bro, any meat for that matter. Worst chili I ever tried though was a tofu chili. After eating it I couldn't get the horrible taste of patchouli oil and hippy out of my mouth while puking it up. Afterwards my mouth smelled and tasted like the whole red Chinese army walked through it barefoot! I'll stick to red meat. Got cat?

[LUCKYDOG]

I'll stick to red meat. Got cat?

Thank you for staying away from Dog on this one ..... that went horribly wrong before :shocked:

[bubbaschili]

lucky there making chili...not chinease food....geee:rolleyes:

[LUCKYDOG]

lucky there making chili...not chinease food....geee:rolleyes:

I dont think that Dog was in a Szechuan sauce in the Dog Recipe thread. :cool:

[shayneyasinski]

I have a few spices like cumin and 3 kinds of chili pepper .
I am going to be cooking on monday so i will post my findings.

[Scotty]

This one is one of my favorites.

---------------------
COWBOY CHILI

(6 to 8 servings)

Dan Bauer says this competition recipe also makes a good eating chili if you add a couple of cans of pinto beans, including the liquid, and serve it over pasta. "I also like to sprinkle a little grated cheddar cheese and chopped onion on top of the whole mess," he notes.

Bauer combines four different kinds of ground red chili peppers. It's your job to figure out which ones.

FOR SPICE BLEND NO. 1:
1 1/2 tablespoons onion powder
1 teaspoon MSG (optional)
1/4 teaspoon jalapen~o powder
1 1/2 teaspoons garlic powder
2 tablespoons ground chili powder
1 teaspoon Creole seasoning

FOR SPICE BLEND NO. 2:
1/2 teaspoon MSG (optional)
6 tablespoons chili powder (no salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon marjoram
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Season-All
1 bay leaf

FOR SPICE BLEND NO. 3:
1 tablespoon ground red chili pepper
1/2 teaspoon cayenne pepper
1 tablespoon cumin
1/2 teaspoon garlic powder
FOR THE CHILI:
3 pounds beef chuck or sirloin tri-tip, cut in 3/8-to-1/2-inch cubes
3 teaspoons bacon fat
14.5-ounce can chicken broth
1 teaspoon red hot sauce
1 teaspoon green hot sauce
8-ounce can spicy tomato sauce
Spring water as needed
8-ounce can mild tomato sauce
14.5-ounce can beef broth
1 tablespoon beef bouillon crystals
1 tablespoon chicken bouillon crystals
1 tablespoon Worcestershire sauce
Salt to taste
2 pinches brown sugar

Assemble the three spice mixtures in separate small bowls and set aside.

For the chili: In a medium skillet, brown the meat in three batches, using 1 teaspoon of bacon fat for each. As each batch cooks, sprinkle with 1/3 of spice blend No. 1. Add the meat to a large chili pot, along with the chicken broth, hot sauces and spicy tomato sauce. Bring to a boil, cover and cook over medium heat, adding spring water as needed, for 1 hour, or until the meat is almost tender.

While the meat is cooking, combine in a saucepan all of spice blend No. 2 with the mild tomato sauce, 1/2 can beef broth, the beef and chicken bouillon crystals, Worcestershire sauce and enough of the remaining beef broth to make a medium-thick sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cover and remove from the heat.

After the meat has cooked, add the contents of saucepan to the chili pot. Bring to a boil, turn off the heat and let the pot rest, covered, for an hour or so.

Then bring the pot back to a boil and add all of spice blend No. 3. Adjust the consistency of the chili with spring water, taste for salt and add brown sugar as needed. Cook for 30 minutes longer, stir well and serve.

Per serving (based on 8): 571 calories, 40 gm protein, 22 gm carbohydrates, 37 gm fat, 133 mg cholesterol, 13 gm saturated fat, 844 mg sodium
----------------------------

Never been in to Cinci chili, but I do add a little pintos when doing local non sanctioned cookoffs, and at home.

[bubbaschili]

i meet dan last week in texas he is a member of the casi scholorship board....super nice guy

[bubbaschili]

hmmmmmmm i wonder it says in the recipe jalapen~o powder if that is just regular jalapeno powder with a mistake or like a name brand of jalapeno powder???? anyone know.
this is a intresting recipe seems a little complex when i started cooking chili one guy said kiss......keep it simple stupid

[xgrafcorex]

i think it just was written like that because there is that curved line above the n, it's called eñe.

[Scotty]

i think it just was written like that because there is that curved line above the n, it's called eñe.

That's the way I took it as well.
I just used a lil freshly smoked chipotle's that I ground up instead.

[AZCook]

This may come as a surprise to some of you, but chuck is the best beef for Chile con Carne. The reason is that it takes a good long cooking time and has by far the best flavor. The other cuts mentioned - porterhouse and tenderloin for e.g. - are great on the grill or pan fried, but are lost and wasted when cooked into a Chili. I never make Chili with anything other than chuck.

We like New Mexico style Chile con Carne in these parts. Like Texan Chili, it never has beans in it. There are many variations but all use New Mexico chile either fresh or dried as the main component in the sauce.

Some of the hot NM Chile I've had will knock your socks off and then some, but always has a superb flavor. I'm surprised few or none on this forum ever mention it. Perhaps it's just a well-kept secret that we don't want to share!

[LeCanard]

This may come as a surprise to some of you, but chuck is the best beef he other cuts mentioned -....
porterhouse and tenderloin for e.g. - are great on the grill or pan fried, but are lost and wasted when cooked into a Chili.

In general I agree here. However one thing that really is important is that the meat needs to be hung and mature. Unless the beef really has the flavour it just becomes a vehicle to carry the spice.. Of course fat / marbling is important as well (non in tenderloin). My butcher starts selling his beef at 14 days..

[DevilDuck]

This may come as a surprise to some of you, but chuck is the best beef for Chile con Carne. The reason is that it takes a good long cooking time and has by far the best flavor. The other cuts mentioned - porterhouse and tenderloin for e.g. - are great on the grill or pan fried, but are lost and wasted when cooked into a Chili. I never make Chili with anything other than chuck.

We like New Mexico style Chile con Carne in these parts. Like Texan Chili, it never has beans in it. There are many variations but all use New Mexico chile either fresh or dried as the main component in the sauce.

Some of the hot NM Chile I've had will knock your socks off and then some, but always has a superb flavor. I'm surprised few or none on this forum ever mention it. Perhaps it's just a well-kept secret that we don't want to share!

New Mexico chile? What are you talking about? There's no such thing!!! ;)

[texas blues]

DD ...I think dude is referring to dried Hatch chile's. Case could also be made for the New Mex Big Jim as both are standard New Mex chili's. I had some Hatch's 'bout a month ago fresh, and they rocked. Dried, I think they might be dang' good. AZC is that correct? Cheers, TB.

[DevilDuck]

Well... I did put the "wink" in there. Maybe No such thing!! would work better.

Green chili stew...mmmmmmmm!

[laststandchili]

Chuck shoulder. The gold standard for chili.

Personally get all my spices from Penderys in DFW.

Pecos Red is a nice all purpose powder.

[Blackgoldchili]

Hi Shayne, I have just joined and seen your question and would like to give you our thought. We cook competion chili and there are no beans allowed in competion. But I personally like beans when I eat chili, so it is your prefrence in you are not competing in a santioned event. We have always had our butcher grind us up some chuck chili grind and it works great! We never had much luck nor liked using the "cut" meat theory. I hope this may give you some in sight. Check out our web site at www.blackgoldchili.com to find other resources as well as competion locations if you decide to give it a try.
Best of luck!













I have always eaten regular chili from a can or what MoM made and it was ok..
I am now 32 and have found myself eating ALOT of hot sauce and peppers .
I also cook the same dish untill i do it better than anyone has tasted it.
this somtimes falls into the hands of people that like the way they are used to a dish rather than how it should taste!!
I want to eat real chili .
so i have downloaded a recipe that won 25 grand in a contest and i see and read that beans have no place in chili ...maybe under it but not in it.
just meat gravy and spice.
so here i go.
what is tri tip beef and can i use ground steak??
also is it better to put it in the grinder or maybe use a food processor??
I have a very good friend that will cut me any piece of the cow i want and process it any way i want so what is best??
thanks for the help.

shayne

[bubbaschili]

Chuck shoulder. The gold standard for chili.

Personally get all my spices from Penderys in DFW.

Pecos Red is a nice all purpose powder.

there is another good supliers of spices called mild bills

im pretty sure its www.mildbills.com

they have good stuff and they are super nice

[shayneyasinski]

thanks for all the help.
I have been cooking and trying new things and ways of making chili.
when I am on my next US holiday I plan on timing it with at least one major comp to try the pros stuff.
again thanks for all the help.
I was also wondering if there is a kit you could buy that has the exact winning spices and whatever you would need to do it at your end of the world.

shayne

[bubbaschili]

pendrys i think had some kits by past champions and on the casi website has past champions recipes but i wonder to myself if this is the "actual" recipe or not??? i mean comon folks lets get real if i won the interntaional championship you couldn't pry the recipe out of me with a crow bar.

[shayneyasinski]

I think that "crow bar" is like $25000 ??
I would sell it

[bubbaschili]

thats ics....casi there are no cash prizes its all charity based but for 25 grand...........hmmmmmmmmmmmmmmmmmmmmmmm yea lol

[chilehunter]

but for 25 grand...........hmmmmmmmmmmmmmmmmmmmmmmm yea lol

:lol:

[pablo]

I have always eaten regular chili from a can or what MoM made and it was ok..
I am now 32 and have found myself eating ALOT of hot sauce and peppers .
I also cook the same dish untill i do it better than anyone has tasted it.
this somtimes falls into the hands of people that like the way they are used to a dish rather than how it should taste!!
I want to eat real chili .
so i have downloaded a recipe that won 25 grand in a contest and i see and read that beans have no place in chili ...maybe under it but not in it.
just meat gravy and spice.
so here i go.
what is tri tip beef and can i use ground steak??
also is it better to put it in the grinder or maybe use a food processor??
I have a very good friend that will cut me any piece of the cow i want and process it any way i want so what is best??
thanks for the help.

shayne
hi shayne,
the highlited part of your post made me decide to weigh in here for you.
New Mexico is well known for excellent chili,and after liveing here for 25 years ,Id have to agree its some of the best in the world for pleaseing flavors.
Red or Green?
now that is truely the question in The Land of Enchantment.
for me it depends on the season and if the chili is fresh.
summer/fall its gotta be green man,
but in the winter its Red Chili and thats my personal favorite...
Sandia/Annaheim/Big Jim and several Pueblo Varieties all make for excellent dried RED Chili pods as well as super tastey roasted green chili.{rabbit/elk/antelope/fresh roadkill :lol: }
we just soften dried red pods in hot water,then blend,then strain off red sauce...add that to whataever meat you like ,or just corn tortillas flat,with cheese in between and a fried egg on top...Thats New Mexico.
just the pure sauce man its a base for everything we eat out west.

pablo

[Russell W.]

chop an onion, a couple cloves garlic, a jalepeno :hell:, sweat em in a skillet till the onions are just starting to brown
get stew meat, flour it, brown it in a skillet a little at a time
put all that in a big ol pot add some salt pepper,
4tbls. chili powder, 2tsp. cummin, 2tsp. oregano and 1 big can crushed tomatoes, I like to sqeeze the whole ones myself and let em squirt all over ( it's fun)bring to a boil add tom. juice if needed lower heat, LOWER HEAT, cook slow, stir alot, thicken with corn flour slurry (corn flour mixed with a little water, 3 to 1 ratio) reg flour will work. u r done when meat falls apart easily, thats it a simple no beans chili recipie add whatever u want adjust whatever U want that's the great thing about chili.
and remember we used to make thios stuff out on the range while cattle rustling ... I mean herding. LOL
HAVE FUN