I believe it's a chili weekend *Update w/ pics*

[dfw75201]

I need to make a pot of chili Saturday for about 20 people? How much meat will I need for that? Also, I have heard that bittersweet or unsweetened chocolate is a secret ingredient in some recipes. I am generally a purist, but it sounds intriguing, kinda like a hint of mole. Any tips on that?

 

[TheTresLeches]

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[HornDixie]

Sooner-

Thanks for the help...I made some on Sunday, but it came out a little thin/soupy. Tasted great, just a little weak. I'd love to get to MB's consistency. I assume I used too much beef broth/water--any guidelines on those? I'm also not sure how long/how hot to leave on the stove--covered/uncovered?

Sorry for another round of questions, appreciate the help.

 

[salonghorn-70]

MB, how much beef did you use? Also, how much broth?

 

[AvengeKingTut]

I just made this chili this past weekend, and it was great. Only major difference was that I added 8 to 10 oz. of tomato sauce. It was a major hit with everybody, although I found out the next day that it gave my mother-in-law the squirts.

 

[Sooner-Tuf]

Sorry I didn't see this sooner HD,

I am not sure I used any water, if I do add water I do it maybe 1/4 cup increments. After I start the onions and garlic in a skillet I transfer them to a stock pot/dutch oven with beer. I use whatever beer I have around, honestly Bud works as well for cooking as anything.

If your chili is too thin just crank up the heat and let it cook down some. When it gets close to the thickness MB appears to be it will get thicker very rapidly. If it gets too thick you could add some water or liquid.

Mine turned out excellent and will probably be the one use most of the time from here on.

 

[C.L. McLovin]

I really don't think that anybody minds threads from this forum being made current when you make it or have a question about it. I just pulled up a Crock Pot one as I plan on making something in mine this weekend. What? I don't know yet. Hopefully not a mess.

 

[HornDixie]

Thanks again Sooner,

I'll hopefully make this again soon...maybe get to shoot a deer and switch over to venison chili. Merry Christmas to everyone.

 

[crayon1973]

I'll go ahead and throw my recipe in the pile even though its pretty similar to the one listed above and I never really measure anything.

3lbs Ground Beef
1 lb-ish Sirloin Steak
36oz canned diced tomatoes with chilis
1 8 oz can tomato paste
2 regular size onions
10 cloves of garlic
1 smallish green bell pepper
1 smallish red bell pepper
2 poblano peppers
2 anaheim peppers
10 jalapeno peppers
*dried chili peppers to taste
4 large heaping tablespoons chili powder
1 tablespoon cumin
1 cup beef broth
1 teaspoon cumin
1 tablespoon oregano
1 teaspoon basil
splash of the beer that you'd BETTER be drinking, for your homie

1. Heat 2 skillets and start heating the oven.
2. Brown the ground beef in a pan and drain the fat in one skillet
3. Apply salt an pepper to the steak and sear it in another pan just enough to char the outside. You can do this on a grill and it works better but I'm lazy
4. Put the poblano, anaheim, and 5 of the jalapeno peppers in the oven.
5. Cut the onions and brown them in another skillet. You can use the same one on which you seared the steak to retain some of the flavor. Add 4 chopped garlic cloves about 1/2 way through
6. dice the peppers and cook them in another skillet with 4 more diced garlic cloves.
7. Dice the remaining peppers and garlic and crush the peppers.
8. PUT EVERYTHING INTO A BIG *** POT
9. Put very low heat on the pot and cook everything for at LEAST 3 hours (you have to do at least 3 hours or the beef won't be tender. You should be able to finish BOTH roadhouse AND red dawn.

I serve it with crackers diced raw onions and shredded cheese.
-If you like it a little more salty you can add salt
-if you like it less spicy you can de-seed the poblano and jalapino peppers.

 

[Brubricker]

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