chili pr0n

[TheFied]

Looks like you have a ton of different types of HEB diced tomatoes. 1 Italian blend, 1 chili sytle, 1 red onion, 1 green chile, 2 chiptole. Did you really use all of those? That's alot of canned diced tomatoes?

And how many pounds of ground chuck did you use? How many pounds of ribeye? I don't plan on using ribeye, that's too pricey of a cut for me to use on chili; I'm sure it tasted great but too pricey for me. Hell, if I grill ribeye, I'm eating it before it hits the pot.

Your chili looks damn good. That last picture is _impressive_.

 

[idigTexas]

Everything you see in the picture was used in the chili. That's about 5 pounds of chuck, 3 pounds of rib-eye, and 2 pounds of NY strip. I can't promise that all of the steak ended up in the chili, but most of it did. While that looks like a lot of tomatoes, considering how much meat is in there, the ratio is fine. This is probably comparable to 2.5-4 times as much chili as most people make at a time. As I said in another post, I can't afford to do this every time, and I tend to use high-dollar meats only once a year around the holidays. As good as the chili looks, it tastes even better. I wish I had frozen some for a chili emergency, as I feel one of those coming on.

 

[TheFied]

Roughly 2-1 ratio of pounds of meat to cans of diced tomatoes?

 

[idigTexas]

It's not an exact science, but yeah, that's about right. The liquid in the tomatoes is essentially the stock. I don't use any tomato sauce or paste as some do.

 

[next2naus]

I like to use cans of whole stewed tomatos and I also use Pork sausage as the 3rd meat

 

[DCLonghorn]

In reply to:

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[idigTexas]

Rotel was my tomato of choice before all the diced varieties started showing up.

 

[Rip76]

Northloop, I agree.....

 

[capnamerca]

In my family, chili has always been an experiment. It's always awesome, but there's no written-down recipie ... you just kinda throw stuff in a pot and cook for a long time. I've picked up a few things I gotta try from this thread ... 1 - beef stock (usually use a dark beer and a little bit of water) ... 2 - ribeye (I love that cut of meat, gotta try this) ... 3 - pork sausage as the 3rd meat .

Awesome stuff - thanks for sharing.

 

[LosIllini]

I always throw some breakfast sausage in, beefstock, dark beer- and a little of this- Sazon Goya