Chili

Discussion in 'Cooking Forum' started by tcc, Feb 9, 2018.

  1. tcc

    tcc Elite Refuge Member

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    I was gonna use a mix of course ground beef and carne picada, and some finely chopped pulled pork, to vary the texture up a little.
    I'm not big on veggies in chili either; I like a well seasoned beefy chili. I do like caramelized onions though. The seasoning is what I have yet to master.
    I may give Native's recipe a shot, it looks promising.
     
  2. Whistle

    Whistle Senior Refuge Member

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    This is Dallas Keith's "DK Chili". I've won contests with this recipie--best chili I've ever had.

     
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  3. stevena198301

    stevena198301 Elite Refuge Member Supporting Member

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    Chili gotta have corn in it and be spicy
    corn and making my nose run always make for good chili.
     
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  4. callinfowl

    callinfowl Kalifornia Forum

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    That is DK from the Refuge forums TX page recipe and the best chili I have ever had bar none.
    Chop up a sweet Vidalia onion, get a tub of good Mexican sour cream and grate a block of good sharp cheddar cheese don't buy that pre-shredded cheddar crap. Then make or buy some homemade or freshly made corn tortillas and a case of Shiner Bock bottles few good friends a bottle Fortaleza Anejo or Patron Anejo and a few cigars and bottle of Tum's and your set for the night.:z:yes:l:tu

    Just make it, trust me on this one! :tu:tu:tu
     
    Last edited: Feb 9, 2018
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  5. bullpinnie

    bullpinnie Elite Refuge Member

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    That is similar to how I make my Texas "chili, w/o beans, except, I don't use rotel, or Sirachi, I'll start with freshly ground brisket, and add 1/2 the chili powder ( normally gebharts, or Williams) to it before I brown it off. it really intensifies the depth of flavor. i also make a slurry with water and masa Harina that i'll add to finish and thicken the dish.
     
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  6. callinfowl

    callinfowl Kalifornia Forum

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    If your making this for people that don't like hot things I recommend that you use mild sausage, mild Rotel, 1/2 Tbs sriracha , 1/2 Tbs of Cayen or less, the flavor is coming from the chili powder, the heat is from the Cayen and sriracha mainly though. I've made it both ways, I actually like things really spicy, my family not so much so I make the mild version then more heat at the table with condomints and diced fresh Jap peppers. They both turn out amazing every single time.:yes:yes:yes
    Oh, it makes a pretty good size pot so you can either cut the recipe in half or go in knowing that you will have plenty to freeze. And it last up to a yr vaccum sealed in the freezer, I found a bag that slid behind something and it was still awesome a year later.
    I make the full batch and give some to friends and family and still have enough to freeze.
    ( everyone loves it.) :yes:yes:yes
     
  7. callinfowl

    callinfowl Kalifornia Forum

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    I add a 2 to 3 table spoons of corn flower to the meat while it's browning to make a redneck roux.:tu
     
  8. Native NV Ducker

    Native NV Ducker Mod-Duck Hunters Forum, Classifieds, and 2 others Moderator Flyway Manager

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    Correct. I could not remember the name.
     
  9. callinfowl

    callinfowl Kalifornia Forum

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    I grill corn then remove it from the cob and set out a bowl on the table so people can add it if they want to.
    It like grilled corn in my chili as well.:tu
     
  10. bill cooksey

    bill cooksey Elite Refuge Member

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    And that's appropriate. I like a whole green chili in mine.
     
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