Spicy Chili Recipe / Chili Recipe

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falvegas
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Re: Spicy Chili Recipe / Chili Recipe

Post by falvegas » Sat Jan 17, 2015 2:47 pm

Pixie wrote:
falvegas wrote:
Pixie wrote:Is he working on his doctorate?
Has a BS in Pharmaceutical Sciences, going for an MS
Gee, for some reason I thought he had gone beyond his BS already.

Well as tough as it may be I think in today's world it is very important for him to have AT LEAST an MS or he is going to get no further in that field than working in a store, behind a counter, HORRIBLE retail hours.

I know it is tough for them but I think, in the long run it is the right choice!!!!

:wave:
Already a Pharmacist, he then went for his Masters in Professional Writing, but I think he became more practical, deciding with a family he would advance his studies into the stable field he was already established in. :headscratch:

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falvegas
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Re: Spicy Chili Recipe / Chili Recipe

Post by falvegas » Sat Jan 17, 2015 3:34 pm

Chili Recipe by, Bob Moore - Spring, Texas.
World Chili Champion, Arriba Terlingua, Texas.

INGREDIENTS [serves 10]
5 Lbs. Sirloin or Tri-Tip Roast, trimmed & cut into 3/8” Cubes
4 TBS Kidney or Bacon Fat [can use fat/oil of choice]
2 - Medium White Onions, minced
1 - Can Beer
8 Oz. Can Tomato Sauce
8 Oz. Can Hot Water
12 Oz. Beef Stock
6 - Large Garlic Pods, pureed to a mash in 1-TBS Oil.
5 TBS Paprika, Mexican
2 Tsp Salt
1 TBS Flavor Enhancer
1.5 Tsp Crushed Pepper
11 TBS Chili Powder, unblended Mexican
5 TBS Cumin, fine grind, Mexican
1-Tsp Oregano
½ Tsp Ground Chili Japones or Chile Arbol [Can use 1-Tsp Ground Chipotle or Cayenne]

DIRECTIONS
** Brown 1 - 2 Lbs Meat at a time in Fat or Oil until gray in color [1 TBS fat at a time]. Transfer Meats & Natural Juices in cooking Pot.
** Sauté Onions in 1-TBS Fat/Oil until translucent and Add-To-Pot.
** Too cooking pot, Add Beer, Tomato Sauce, Hot Water, Beef Stock, ‘Half’ the Garlic Mixture, 2-TBS of the Paprika, 1-Tsp Salt, Flavor Enhancer, and 1-Tsp of the Pepper.
** Simmer Pot [covered] on Very Low Heat for 1-1/2 to 2 Hours, till Meat is fairly tender [pot lid should be tight to enhance the tenderizing process]. Stir now & Then.
** ADD Remaining Garlic Mash, Chili Powder, Cumin, remaining Paprika, Oregano, Chiles, and remaining Salt & Pepper. Stir & Cook for additional 12 to 20 Minutes.
** TURN HEAT OFF – and let pot sit for 1 to 2 hours to let flavors absorb.
** TURN HEAT BACK ON and Low Simmer for 1 more Hour.

Total cook time is about 3+ hours.
Last edited by falvegas on Sat Jan 17, 2015 4:54 pm, edited 1 time in total.

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falvegas
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Re: Spicy Chili Recipe / Chili Recipe

Post by falvegas » Sat Jan 17, 2015 4:48 pm

Elk – Venison – Other Game
Elk is one of my favorite meats, for centuries hunted and farmed in the US high areas such as Colorado. It’s actually hunted here in Southern Nevada. Many prefer Elk & Venison to American Beef, but the flavor can depend on what part of the country they’re from. Elk are Grazers, Deer are Browsers, however today they are raised domestically in several places just as cattle. Many prefer Wild Elk to Wild Venison because Deer (as browsers) will taste gamy based on what they’ve been eating.

Elk Chili Recipe
For your interest, I’m posting an Elk Chili Recipe from the ‘Southwest Cookbook’. HOWEVER, This Recipe can also be made using Beef, Veal, Pork or Wild Boar, Venison, Buffalo or a mixture of several.

INGREDIENTS
2-Lbs Elk, Ground or Coarse Ground
2-TBS Vegetable Oil
2-Cups Onions, chopped
2-Red Bell Peppers, cored, seeded and diced
2- Roasted Anaheim or New Mexico Green Chile Peppers, cored, seeded and diced
4 - Garlic Cloves, mashed in a little Sea Salt
2- Chiltepin Chilies, crushed [can use Chile DeArbol]
4-Cups Ripe Peeled Tomatoes, Coarse Chopped
1-Tsp Cumin, fresh ground
1-Tsp Oregano, dried
1-Tsp Cayenne
Sea Salt & Fresh Ground Pepper
2-TBS AP Flour
1/4-Cup Corn Meal
1/4-Cup Water or Beef Stock
Grated Cheddar or Jack Cheese & fine chopped Green Onions to Garnish

DIRECTIONS
** Heat Oil in a heavy saucepan
** Add Onions Bell Peppers and Green Chilies; sauté until Onions are soft {~5 min].
** ADD Meat & Garlic and sauté, stirring, until meat is Browned.
** ADD Chiltepin, Tomatoes and all Spices; stir and bring gently to a boil,
** Reduce heat to ‘LOW” and simmer 50 to 60 minutes, occasionally stirring.
** Mix together Flour and Cornmeal with Water or Stock, and stir into meat mixture.
** Sauté on Low Heat another 45 to 60 Minutes
* Ladle into Bowls and garnish.

FYI: My personal preference on this dish is; 2/3 rds Elk, 1/3 rd Wild Boar, coarse ground.
Last edited by falvegas on Thu Mar 05, 2015 10:54 am, edited 1 time in total.

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Pixie
!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Re: Spicy Chili Recipe / Chili Recipe

Post by Pixie » Sat Jan 17, 2015 4:53 pm

falvegas wrote:Here’s a Chili Recipe by, Bob Moore - Spring, Texas. World Chili Champion, Arriba Terlingua, Texas.

INGREDIENTS [serves 10]
5 Lbs. Sirloin or Tri-Tip Roast, trimmed & cut into 3/8” Cubes
4 TBS Kidney or Bacon Fat [can use fat/oil of choice]
2 - Medium White Onions, minced
1 - Can Beer
8 Oz. Can Tomato Sauce
8 Oz. Can Hot Water
12 Oz. Beef Stock
6 - Large Garlic Pods, pureed to a mash in 1-TBS Oil.
5 TBS Paprika, Mexican
2 Tsp Salt
1 TBS Flavor Enhancer
1.5 Tsp Crushed Pepper
11 TBS Chili Powder, unblended Mexican
5 TBS Cumin, fine grind, Mexican
1-Tsp Oregano
½ Tsp Ground Chili Japones or Chile Arbol [Can use 1-Tsp Ground Chipotle or Cayenne]

DIRECTIONS
** Brown 1 - 2 Lbs Meat at a time in Fat or Oil until gray in color [1 TBS fat at a time]. Transfer Meats & Natural Juices in cooking Pot.
** Sauté Onions in 1-TBS Fat/Oil until translucent and Add-To-Pot.
** Too cooking pot, Add Beer, Tomato Sauce, Hot Water, Beef Stock, ‘Half’ the Garlic Mixture, 2-TBS of the Paprika, 1-Tsp Salt, Flavor Enhancer, and 1-Tsp of the Pepper.
** Simmer Pot [covered] on Very Low Heat for 1-1/2 to 2 Hours, till Meat is fairly tender [pot lid should be tight to enhance the tenderizing process]. Stir now & Then.
** ADD Remaining Garlic Mash, Chili Powder, Cumin, remaining Paprika, Oregano, Chiles, and remaining Salt & Pepper. Stir & Cook for additional 12 to 20 Minutes.
** TURN HEAT OFF – and let pot sit for 1 to 2 hours to let flavors absorb.
** TURN HEAT BACK ON and Low Simmer for 1 more Hour.

Total cook time is about 3+ hours.
Falvegas,

What does he mean by a flavor enhancer?

Large garlic pod is that a clove or a head? I think it must be clove because he calls for six of them?

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falvegas
Posts: 7349
Joined: Mon Jun 23, 2008 12:14 am

Re: Spicy Chili Recipe / Chili Recipe

Post by falvegas » Sat Jan 17, 2015 5:12 pm

Pixie wrote:
falvegas wrote:Here’s a Chili Recipe by, Bob Moore - Spring, Texas. World Chili Champion, Arriba Terlingua, Texas.

INGREDIENTS [serves 10]
5 Lbs. Sirloin or Tri-Tip Roast, trimmed & cut into 3/8” Cubes
4 TBS Kidney or Bacon Fat [can use fat/oil of choice]
2 - Medium White Onions, minced
1 - Can Beer
8 Oz. Can Tomato Sauce
8 Oz. Can Hot Water
12 Oz. Beef Stock
6 - Large Garlic Pods, pureed to a mash in 1-TBS Oil.
5 TBS Paprika, Mexican
2 Tsp Salt
1 TBS Flavor Enhancer
1.5 Tsp Crushed Pepper
11 TBS Chili Powder, unblended Mexican
5 TBS Cumin, fine grind, Mexican
1-Tsp Oregano
½ Tsp Ground Chili Japones or Chile Arbol [Can use 1-Tsp Ground Chipotle or Cayenne]

DIRECTIONS
** Brown 1 - 2 Lbs Meat at a time in Fat or Oil until gray in color [1 TBS fat at a time]. Transfer Meats & Natural Juices in cooking Pot.
** Sauté Onions in 1-TBS Fat/Oil until translucent and Add-To-Pot.
** Too cooking pot, Add Beer, Tomato Sauce, Hot Water, Beef Stock, ‘Half’ the Garlic Mixture, 2-TBS of the Paprika, 1-Tsp Salt, Flavor Enhancer, and 1-Tsp of the Pepper.
** Simmer Pot [covered] on Very Low Heat for 1-1/2 to 2 Hours, till Meat is fairly tender [pot lid should be tight to enhance the tenderizing process]. Stir now & Then.
** ADD Remaining Garlic Mash, Chili Powder, Cumin, remaining Paprika, Oregano, Chiles, and remaining Salt & Pepper. Stir & Cook for additional 12 to 20 Minutes.
** TURN HEAT OFF – and let pot sit for 1 to 2 hours to let flavors absorb.
** TURN HEAT BACK ON and Low Simmer for 1 more Hour.

Total cook time is about 3+ hours.
Falvegas,

What does he mean by a flavor enhancer?

Large garlic pod is that a clove or a head? I think it must be clove because he calls for six of them?
Don’t know. Obviously an MSG et.al. Personally, I can’t use MSG, and in general its use bothers me. The few times [twice] that I made Bob Moore’s recipe I used a Kikkoman Enhancer [can’t remember the name], and recently there is 'Sante Flavor Enhancer' from naturally occurring ingredients.
Sorry I can’t be much help, but there must be a host of them ‘On-Line’. I generally stay away from them.

How do I do that? In General I’ll ‘Reduce Stock Ingredients’ ~ 30% to 40% to a richer texture, and use fresh ground Himalayan Pink Salt Crystals until I get the richness I want. Don’t ask me why, it simply works, and it’s natural i.e. to increase flavor, Make Flavor.

As for the Garlic; you’re right, he obviously means ‘Cloves’ not Pods which could mean the whole head.

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