The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: TangyMouse on February 14, 2018, 01:06:02 AM
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Good day. Some time ago I was an active reader of Mausers and Muffins blog. I copied s chili recipe from her and won our chili cook off at McCarran Airport in Las Vegas. I have since lost the recipe and was wondering if any of you good folks may have a copy of it. Thanks and tell `em all to keep their hands off your guns!
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Welcome to the forum. I hope someone does have the recipe because I'd like it too. I love chili and haven't perfected my own recipe yet.
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I was really hoping someone on here would have a copy of the recipe or know where to find it online, but after 6 weeks I'm losing hope.
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I found this...if it is the wrong one, I'll do some more looking.
Chicago Chili with Cheddar Toasts
1/2 pound ground beef
2 cans light red kidney beans, rinsed and drained
1 large sweet onion, chopped
2 jalapenos, most of the seeds removed
1 can sliced olives
1 small can tomato sauce
1 14.5 ounce can stewed tomatoes
1/2 cup dark beer
2 Tablespoons molasses (I didn't measure, but that's close)
2 heaping Tablespoons chili powder
1 Tien Tisn Chinese chili pod (the red ones you make chili oil out of)
1/4 to 1/2 teaspoon Heavy Metal Heat hot sauce (we used the whole 1/2 tsp)
one square of M.C.'s Dark Chocolate and Cayenne Fudge (or use a square of dark unsweetened cooking chocolate with a small dash of cayenne, cinnamon and ancho chili powder added).
Mix beans, tomato products, olives, beer, molasses chili powder and chili pod in a bowl (be gentle with the chili pod, you do NOT want to break it).
In a large, deep pan, caramelize the onion in a little olive oil while in another small pan you fry the beef. Roughly chop two jalapenos and add to the beef and onions as they near the end of their cooking. Mix beef and onion in the larger pot and add the tomato mixture. Bring to a low simmer, cover and cook 1 hour. Add the piece of Midwest Chicks ancho dark chocolate fudge (or square of dark chocolate with the accompanying spices). Cover and cook on warm /low another hour, to blend the flavors, adding a few tablespoons beer or water if it gets too thick. Remove chili pod and serve.
Serve with cheddar toasts (you can cut recipe in half to serve 2-3)
1 cup heavy whipping cream
1 cup grated sharp cheddar
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
1/8 teaspoon smoked Paprika.
4 eggs
Melt first 5 ingredients in top of double boiler, until melted. Cool to lukewarm. Whip in eggs. Dip 12 pieces of bread into the mixture (both sides) and lay on well-buttered cookie sheet (I used some homemade, yeasty toasting bread). Bake at 350 F 12-15 minutes until just starting to brown and bubble on top (underside will be more done so don't overcook). Top with a few sprinkles of cheddar as it comes out of the oven.
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I know chili peppers and chocolate go well together, but most people look at you like you're crazy if you tell them to try some chili pepper in their hot chocolate. Chocolate drinks were originally made with chili pepper, vanilla, and honey. And mole sauce with chocolate, chili and other spices in it tastes great in Mexican cuisine. But molasses in chili? I'm not convinced about that. And beer tastes absolutely disgusting to me so I would leave that out. Other than that it sounds good.
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I use molasses in my chili too!
And chocolate...
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I don't think I ever heard of anyone using either of them in chili until this thread.
My ex's grandmother had a chili recipe different from anything I heard of before too. It had no tomatoes at all, but over a half dozen different kinds of peppers. I can't remember exactly how many. I think it was an odd number like 11 or maybe only 7. It was something she brought with her from Oklahoma when she came to Michigan several decades ago.
I like lots of different kinds of peppers in chili, whether they're fresh, dried, smoked, or roasted, but haven't used anything super hot like ghost peppers. For any chiliheads there may be here, there's a new pepper called Pepper X that's two times as hot as the Carolina Reaper, according to the guy who bred both of them. The Carolina Reaper was already about twice as hot as a ghost pepper. Pepper X is even hotter than pepper spray made by a company claiming it has the hottest pepper spray in the world.
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Came across another of her Chili recipes.
Range Chili
This makes one large crockpot full (about 20 regular sized bowls). For the smaller crockpots or less servings, simply cut in half. It's got a hint of sweet, a bit of smoky and has just the right amount of "hot", that those that like mild will still eat it and those that like zippy won't be bored. The surprise ingredients, a little bit of cola and some dark unsweeted chocolate.
The Penzey's Chili 9000 spice is available on line. It's worth getting it as it really adds something. For IN residents there is a Penzey's store on the Northeast side of the city and there's a couple in Ohio as well as I have gotten the spice as gifts from that area.
2 29 ounce cans tomato sauce
2 28 ounce cans chopped, diced or stewed tomatoes, or any combination thereof
2 cups diced onions
1 heaping tablespoon Italian Seasoning
1 pound Applewood smoked thick cut peppered bacon, cooked until done but not too crispy and then chopped into bite sized pieces.
3 pounds burger or venison (lean as you can get it)
2 pounds Jimmy Dean or Bob Evans spicy sausage
4 cans kidney beans - drained and rinsed (canned beans have a LOT of sodium)
1 bottle (about 18 ounces I think) Sweet Baby Ray's Hickory Brown Sugar Barbecue Sauce
1/2 cup Penzey's 9000 chili seasoning
1/4 to 1/3 teaspoon crushed red pepper
approx. 3/4 cup Coca Cola (yes, and not Pepsi and certainly not diet), use the Mexican Coca Cola in glass bottles made with sugar, not corn syrup if you can find, Costco often has it.
2 individually wrapped squares Baker's unsweetened dark chocolate, finely chopped (each square breaks into two pieces so it's pretty easy to chop up).
Cook the meats separately and drain well. Saute the onion in with the burger so that it caramelizes. Mix in with rest of ingredients adding the dark chocolate last. Cook in the crockpot on high about 2 hours, or on low 4-6 as as desired.
I've never seen anyone not eat a second bowl of this.
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That sounds better. Penzys Regular Chili Powder and Hot Chocolate Mix sound like they'd be good too. I haven't had any hot chocolate this year. https://www.penzeys.com/shop/spices/
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That sounds better. Penzys Regular Chili Powder and Hot Chocolate Mix sound like they'd be good too. I haven't had any hot chocolate this year. https://www.penzeys.com/shop/spices/
Buy cocoa powder.
2 tablespoon cocoa
2 tablespoon sugar
Dash of salt
Teaspoon of vanilla
12-16 oz cold milk
Bring together in a small pot and up to temp slowly so as not to scald, serve hot...
This is right on the cocoa can and beats the shite outa that Swiss piss instant stuff!
5 minutes...
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Solus, YOU DID IT! Thank you so much. You rock!
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Awwww, Shucks...you're just saying that cause it's true =))
And you're welcome...
Which recipe was the one you wanted...I'm guessing the second one posted?
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Am I the only one that knows REAL Chili doesn't have Beans in it? Beans are a side dish that take hours to make properly, Ask any Texan.
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Am I the only one that knows REAL Chili doesn't have Beans in it? Beans are a side dish that take hours to make properly, Ask any Texan.
I rarely use beans or ground anything. I usually use cubed chuck, preferably chuck eye. Sometimes my chili gets a bit pricey!
:)
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Am I the only one that knows REAL Chili doesn't have Beans in it? Beans are a side dish that take hours to make properly, Ask any Texan.
If you're going get technical about it, real chili doesn't have beans or tomatoes. But I've only met a couple of people who don't use some form of tomato product in their chili. If tomatoes are okay to put in chili, then beans are too, since it's not real chili anyway.
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Y'all can put whatever you like in it...Just don't call it chili. ;D ;D
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Y'all can put whatever you like in it...Just don't call it chili. ;D ;D
Always bean-less or it ain't chili.
We often refer to chili as Texas Meat Stew. The best kind uses a mix of venison and pork, but chunks of Boston Butt can work alone (as can chunks of chuck). I often use some form of tomato in my chili, but the best kind gets its red color from various forms of peppers. Onion is necessary as is garlic. Anything else might be used to flavor the chili, but too much of stuff like molasses or Dr. Pepper just messes stuff up.
Remember, chili started as a simple dish made over a campfire by cowboys who didn't have ready access to a Publix and were generally without much in the way of herbs and spices. Dried peppers packed well and would keep for a long time. Get back to the roots and lay the groundwork for further experimentation.
FWIW,
Crusader Rabbit
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I like a lot of sweet stuff, but putting all of that in chili doesn't sound that good to me. Cowboys packed lots of dried beans in the chuck wagon. Beef and beans were their 2 main foods so it seems like they would get mixed together at some point. Beans could make the meat go further, like hamburger helper. But of course they wouldn't do that in Texas. If they were lucky they got biscuits to go with their meat and beans, and hot coffee to wash it all down.
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Well, if you are really serious about traditional chili this is the only way to go
"In Spanish, the word chile from the Nahuatl "chīlli" refers to a "chili pepper", and carne is Spanish for "meat". A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail."
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Folks started putting beans in chili during hard times....to make it go farther and feed more people.