Chili Fest

Chef Cheat Trick Tip of the Day: If you are cooking and serving on the same day and want it to taste like you spent time on the recipe, add a bit of chicken stock.
 
Grind said:
i like soupier chilli but yours still sounds good so I am going to give it a try
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You can make this on the soupier side. It's all a matter of how long you let it simmer. You want to let it simmer at least an hour to blend all the flavors and make sure the groud chuck is cooked but if you like it thick, it takes about 2.5 and 4 hours to thicken.

If you like it on the soupier side and you want an authentic Mexican taste to it, Mix about 1/4 cup of maza flour (finely ground corn flower) with some water to make a slurry and stir into the Chili. If you're going to let it simmer till thick, I wouldn't add the maza flour.
 
2 lbs. Lean ground beef brown and drain
2 lbs. Lean steak cubed brown and drain

Add:
1 cup chili powder
1 1/3 TB paprika
2 tsp. Cayenne pepper
2TB ancho chili powder
2 TB oregano
4 tsp. Salt
4 or 5 shakes of garlic powder
2 10oz. Cans Rotel diced tomatoes and green chiles
2 bottles of beer
3 or 4 shots of tequila

Cover and simmer 30 to 40 minutes.
Add 2 15oz. Cans Ranch Style Brand
Original Texas Beans, rinsed.
Simmer 30 minutes.

Chopped onions and shredded cheese for top.

This chili freezes very well and tastes even better the next day.
 
Norman Paperman said:
2 lbs. Lean ground beef brown and drain
2 lbs. Lean steak cubed brown and drain

Add:
1 cup chili powder
1 1/3 TB paprika
2 tsp. Cayenne pepper
2TB ancho chili powder
2 TB oregano
4 tsp. Salt
4 or 5 shakes of garlic powder
2 10oz. Cans Rotel diced tomatoes and green chiles
2 bottles of beer
3 or 4 shots of tequila

Cover and simmer 30 to 40 minutes.
Add 2 15oz. Cans Ranch Style Brand
Original Texas Beans, rinsed.
Simmer 30 minutes.

Chopped onions and shredded cheese for top.

This chili freezes very well and tastes even better the next day.
Click to expand...

whats the fire alarm rating on a scale of 1 to 5. 5 alarms being nuclear waste.
 
One suggestion I have is to not used ground beef you buy. Instead buy a chuck roast and use your food processor to make your own ground chuck. The flavor is really a lot better.

Now I've made chili befor by using cubed steak and searing it then cooking with the chili sauce and don't get me wrong, that's very good, but I still prefer browing smoked sausage, andouille or a good charizo until it's crispy over steak.

The idea is the same though, layering flavors and texture.
 
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