chili pr0n

[idigTexas]

Wanting to have something extra special on hand for the inevitable next lame On The Field thread, I decided it was high time I whipped up a pot of the red. Lusting is fine, but NO SEX AT ALL, lest you cause some irreparable damage to some of your 2000 parts.

The fixins

Cooking tunes

Cooking makes me thirsty

Let's get started - sweatin the ajos y cebollas

Here's Chucky!

Chucky Brown

Time to get the other meats going - the aparatus

The grill monitor - "Bandit"

Where there's smoke there's fire

Coals and chips ready for some meats

Mmm meats - a few rib-eyes and a couple of strips

Sizzle

Almost done

Resting for the knife

In with the lot o ya

Needs a little something more

STOP! - simmer time

Good eats

 

[GakFoo]

i love you

 

[KTphoto]

You forgot the beans

 

[THEU]

The beans may have been forgotten, but it seems that the tomatoes were remembered.

 

[crayon1973]

 

[capitalcity]

Did the chili get some of that beer?

 

[Smoky Brisket]

great job Karen.

 

[idigTexas]

Karen's my wife. I did the cooking, but I did steal her CD. I know tomato paste or even sauce is preferred by some, but I like the actual fruit in mine. This was made for my consumption, not some judge in Terlingua, so I'm not worried if I didn't do it right.

 

[Macanudo]

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[spystud13]

What flavor is that can of tomatoes on the bottom left? The smoked japs look outstanding!

 

[crayon1973]

After seeing this thread I made my own chili this afternoon. Chili is the greatest thing ever.

 

[TJ=NPOY]

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[EB22]

I saw the first two pics and had to call my wife over to show her. WELL DONE!

 

[idigTexas]

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[Brisketexan]

A few things:

1 -- it never would have occured to me to do the "browning" stage of the meat on the grill. I imagine that gives you some smoky-grilled flavor undertones in the chili? Interesting.

2 -- why use the expensive cuts (ribeye and strip)? I mean, I understand that those are better for grilling, if you're going to eat them as steaks. But if they're going to be tossed into a stew and simmered till tender, couldn't you use a cheaper cut, like sirloin (I did this the other day with some I got for $1.77 lb at Sun Harvest), or even chuck steaks or such?

I don't know -- it was an approach I'd never seen before, and I find it mildly intriguing. Of course, my pots at home are notoriously light on the spice, as my kids (age 7 and 5) are big fans of chili, so I need to make them kid-friendly. But for me, those roasted japs look pretty good, too.

 

[Mrmyke709]

^
Bingo.
At our last foray to Terlingua, the great chili bard Sam Pendergrast lamented on the proliferation of 'steak" chili. Used to be chili was done with the poorest cuts of meat. The stewing process and chili powders made for a unique dish.

But i digress. It still looks damn good.

 

[crayon1973]

I roasted pablano and jalepeno peppers for yesterday's chili. I also added some home made vietnamese chili sauce. Life was good.

 

[idigTexas]

I've been making "ribeye chili" for 10+ years. Grilling does add a nice smoky flavor to the meat, and due to the fat content of ribeye, this flavor is intensified. It is not a traditional approach, and Terlingua snobs will likely frown on it. Nonetheless, it tastes damn good.

I've used cheaper cuts, and generally they are fine. That being said, there's something about a ribeye that puts it over the top. I generally only use higher end meats on special occasions. I give jars of "Mateo's Holiday Chili Especial" as gifts, which as why I make such a big batch. This is definitely not something I could afford to do on a regular basis.

 

[DLev]

iDigTexas, the picture of Bandit really gave me a start because my mutt looks very similar and I really never see many dogs that look like him. My mutt has the exact same coloring with a little thicker midsection and a slightly longer face.

 

[THEU]

Maybe I should start a seperate thread on this, but do most of you guys really put diced tomatoes in your chili?

 

[idigTexas]

Re: "Bandit," does yours have a curly tail (like a husky)? Bandit is a very cool and mellow dog. He is long and athletic, but a bit clumsy in the air.

Re: diced tomatoes, I think most people use tomato sauce or paste. I prefer the tomatoes, and the different varieties allow some fine tuning of the flavors. I also don't add any water, since the tomatoes have ample liquid. The finely diced ones are barely noticeable, especially with the generous amount of meat that I use.

 

[DLev]

Here are a couple of pictures of Augie from when he was a puppy. I have some better ones on my home computer that I can post later. He is about 2 years old now and about 60 lbs.

Augie does have the curled up tail and is a fast runner. He actually has a couple very odd running/walking styles. If he is just walking, his long midsection actually moves back and forth like a snake. If he is jogging, he actually trots like a trotter. But when he goes all out, he has a pretty good top speed.

EDIT:
Here is Augie in his natural habitat--on my couch

And here on the floor of my parent's house

 

[HornGrandioso]

You could have charged me money to view this thread.

 

[bularry]

I could never make this recipe because I'd eat all the diced rib eye before I ever put it in some gawd-awful ground beef sauce.


I use crushed tomatoes in my chili, and some tomatoe paste.

 

[AvengeKingTut]

Hopefully nobody reads this thread from the bottom up. They will think the dog is in the chili.

 

[VacantlyOccupied]

Is that Rusty?

 

[Mr.Wizard]

That looks outstanding, thanks for sharing!

 

[CleverNickname]

Every time I click this forum I misread the subject and grimace.

 

[Uncle Rico]

seen and tasted hotter chili on campus

 

[UTEE]

I use whole canned tomatoes and crush them myself in a big bowl. No paste or sauce though.