From the food and spirits board

https://texags.com/forums/67/topics/1960537

RCR06 said:

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From the food and spirits board

https://texags.com/forums/67/topics/1960537

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This one!

I've got a great Duck Soup recipe. I'm happy to give it to you. In fact, I'll do you one better. I'll give it to you along with every single Duck I shoot this year

That brings up all sorts of other questions. Okra, tomatoes, jar roux, potato salad?

I agree on the Carroll Shelby box mix.

Question for those that are ok with putting beans in chili. What kind of beans do you add? For the last few years I take a pot of chili to work, and I always add a couple of cans of beans to it to stretch it out (I'm not shelling out for an extra pound of beef for my free-loading coworkers). But I can't recall what kind of beans I use!

I'm making elk chili this weekend.

My humble brag. This is our recipe we used to win 1998 chilifest.

20 lbs. Of course ground chili meat
5 lbs. Pork sausage
7 Tbsp. Fresh crushed garlic
7 medium onions chopped
10 Tbsp cumin (1/2 while cooking/1/2 prior to serving)
4 Tbsp salt
5 Tbsp black pepper
4 cups chili powder
2 cups paprika
90 oz. tomato sauce
30 oz. crushed tomatoes
2 6 oz. cans green chilies
6 tsp brown sugar (added shortly before serving)
1 tsp dry mustard
1 tsp MSG
5 pinches oregano
1 cups Wesson oil
2 11 oz. cans beef broth
1 can Miller Lite
4 shots of tequila

Brown meat and onions together. Drain most of grease from each pan of meat. Add all other ingredients, as instructed from above, into pat and simmer on low heat for 2 hours. Stir frequently making sure heat is not too high. Add water if necessary, but sparingly. Add all remaining ingredients and simmer on low heat until served.

Bump because I finally tried venison chili this weekend for church. The basic recipe I used was:

2 lbs venison
1 15 oz can of tomato sauce
1 14 oz can of beef broth
2 tbls light chili powder
3 tbls dark chili powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1 tbls cumin
1/2 tsp pepper
1 tsp chicken bullion
1 can ranch style beans (I would have left this out, but people here don't eat chili without beans)
1 can chilis
4 cloves garlic

Everyone said it was the best chili they had ever had. It was a big hit.

Next time, I was considering no beans, but adding the following:

1/2-1 tsp cayenne
diced jalapenos
diced poblanos
diced serranos
dried onions (I'm not a big fan of onions, but like the taste)
bacon
brown sugar

Thoughts?

How do you make skyline chili?

I'd always figured I'd make it to Cincinnati one day to try the real deal, but that ain't gonna happen any time soon. So I want to make some over the weekend just to try it.

My goal is it duplicate as best I can what you would get in Cincinnati.

Do I buy a can of Skyline chili they sell at the grocery store or do I attempt to make from scratch?

Do I add beans and onions?

Whats gonna give me the most authentic skyline chili without leaving my house?

2ndChanceAg96 said:

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I have some left over venison steaks from last year. I'm thinking about chopping it up and making chili. Any thoughts?

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I use venison stew meat and cut into 1/2" cubes. To me it makes a better chili than ground venison

Stat Monitor Repairman said:

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How do you make skyline chili?

I'd always figured I'd make it to Cincinnati one day to try the real deal, but that ain't gonna happen any time soon. So I want to make some over the weekend just to try it.

My goal is it duplicate as best I can what you would get in Cincinnati.

Do I buy a can of Skyline chili they sell at the grocery store or do I attempt to make from scratch?

Do I add beans and onions?

Whats gonna give me the most authentic skyline chili without leaving my house?

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you need finely ground beef , unsweetened chocolate and cinnamon - those ingredients make it very different than Texas chili

I'm about to bust open a can of Skyline chili.

I ain't committed in the idea enough to make from scratch.

I'm going spaghetti, cheese and onions and the skyline chili sauce.

Its gonna be a gut bomb.

But we off for 4th of july and ain't got **** to do.

SO nows the time, if ever.

Stat Monitor Repairman said:

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I'm about to bust open a can of Skyline chili.

I ain't committed in the idea enough to make from scratch.

I'm going spaghetti, cheese and onions and the skyline chili sauce.

Its gonna be a gut bomb.

But we off for 4th of july and ain't got **** to do.

SO nows the time, if ever.

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Well at least now you will have **** to do

To me using the whole dried chilies makes all the difference and is materially better than using powder.

(Realizing that was a heck of a thread bump by me - this thread was posted elsewhere)

If you're feeling lazy or want an easy weeknight chili, the CASI Terlingua chili mix that HEB carries will get you about 90% there to the best chili you could make using freshly ground peppers.

Nice job amigo. Is it the recipe you posted a few comments back in 2020?

aggiebrad16 said:

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Nice job amigo. Is it the recipe you posted a few comments back in 2020?

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Yeah, but I've changed it a little bit.

We're going to try it. It says "I can chilis". Maybe I'm dumb (probably). What is 1 can of chilis?

aggiebrad16 said:

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We're going to try it. It says "I can chilis". Maybe I'm dumb (probably). What is 1 can of chilis?

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aggiebrad16 said:

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Nice job amigo. Is it the recipe you posted a few comments back in 2020?

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I've changed it a lot.

1 lb venison
1lb hot pork sausage
1 15 oz can of tomato sauce
1 14 oz can of beef broth
2 tbls light chili powder
3 tbls dark chili powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1 tbls cumin
1/2 tsp pepper
1 tsp chicken bullion
1 can chilis
4 cloves garlic
2 jalapeños
1 Serrano
2 guajillo chili peppers
1 ancho chili pepper
4 tbs brown sugar
1/2 onion
Bacon


I dice all the peppers, garlic, and onions and cook them in a pan or the pot.

Next, I add all the meat. This time I substituted about 1 lb of skirt steak from HEB that I had frozen for some of the venison and pork sausage (they don't do the same cut of skirt steak here in Tennessee the same way that they do it in Texas. It has a lot less fat and is very lean the way they cut it here).

Then, I add everything else.

I also added some garlic salt at the very end.

I usually use a generic recipe, and then add based on the flavor it has.

The brown sugar along with the peppers gives the chili layers of flavor. You get a little bit sweet, but also spicy.

The chef at the place also entered his chili, and I beat him too. LOL.

Cool. Thanks for the help Zoo.

aggiebrad16 said:

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Cool. Thanks for the help Zoo.

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That's what Caldo de tomate looks like. I forgot that I now use this instead of chicken bouillon. Also, I think I am going to add some lime pepper next time. Just discovered this; it makes salsa fantastic.

They had a salsa contest in August; I should have entered that one. I'll enter it and win it next year, although I may be a vendor at the event instead of a contestant if I can get the food trailer going.

Well done!

Based on your description of the competition sounds like you were beating up on the slow kids a bit, but a wins a win!!

BenderRodriguez said:

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Well done!

Based on your description of the competition sounds like you were beating up on the slow kids a bit, but a wins a win!!

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It'd be like you beating me up with firearm quality.