Not chilitime, chili time. As in how long does it take you to whip up your prize winning chili? As a rookie, I would slave over that pot for hours. As I gained experience, I reduced the ingredients, but still it took me a long time to make my chili. Several years ago I decided to get back to chili basics, simple chili con carnie. I threw together what my wife said was my best ever chili yesterday poste hasty. It took less than one episode of Beverly Hillbillies. So, in less than 30 minutes I produced my world famous chili. My chili has six main ingredients and finish with two final seasonings to round out the flavor.

Six ingredients-

Meat
Onions
Garlic
Chopped green chili
Pendry’s original
My beef/chili broth

Final touch

Cumin
Smoked paprika

So, my chili time is about 30 minutes.

Your turn.

Dried chilis (New Mexico, Pasilla, and Guajillo) toasted and reconstituted. Seeds removed and into the blender with beef stock, cumin, salt, pepper, and smoked paprika. Blend that until all pepper bits are gone.
Beef cubed into 1" squares browned on 2 sides
White onion
Garlic

Not counting spices 5 ingredients

Prep time 30 minutes cook time 2h 30m total 3h

Finish off with sour cream, cheddar cheese, and chopped green onions.

You got all the base ingredients here Keith. But IMO it would be a bit chewy to eat it straight away.

Takes me about 30-45 minutes to get it all in the pot (crockpot). To get it tender requires a couple hours of simmer.

Just my .02 cents.





Now get ready for the stupid bean jokes.

One of these days i would like to try your chili because it does look damn good and yes I will even try a bite with sour cream!

I cut the venison roasts and steaks into 1/2” cubes and fry them with onions and garlic. They tender up quick. But you’re right Dave, it can be a little toothy with only a short simmer. It smells so good we just have to sample, so a small frito pie is just the ticket. It does stay on the simmer till bedtime though, then to the fridge.

BTW, I use only my Griswald covered chicken skillet and a small sauce pan to make chili. No mess.

Pendry's makes all the difference.

Chili looks good, why I have never heard of this Pendry's? May have to make a drive to Dallas.

I concur.

Located near the hospital district in Fort Worth


https://penderys.com/?SID=lem8hm4hpqv98bc54hojn3ie04

thanks

Sour cream makes everything mo betta!!!

Sounds like my wife

I am thawing some out that was left over from December, I am going to add in some left over brisket from this past Sunday that I smoked. Saturday nights frito pies are going to be pure suppleness.

I use the Fire Hall pack.

Gotta try that. I usually get the original or top hat.

Mortons chili blend.

I used to slave over my chili to make some extravagant family recipe. It is delicious and my wife who is not a chili eater even likes it. Then I decided to make the simple chili recipe from the meat eater cookbook. My wife refused to eat it. But when she tried it, she looked at me in the eyes, and said this was way better than my recipe.

I will making one this weekend for sure

Yankee chili seasoning.

bless your heart.

Mine spice blend is a 3-2-1 blend of chili powder, paprika,cumin, All TABLESPOONS,1 teaspn of onion powder,1 teaspn of garlic powder,2 tablespoons of salt,1 of fresh ground black pepper,1 teaspoon of mustard powder.1 teaspoon of smoked chipotle powder or cayenne powder. 16oz of tomato sauce, Brown meat with 1/2 onion. add spices and tomato sauce and same amount of water. bring to a boil then reduce to a simmer for about 2 to 3 hours to reduce liquid and concentrate flavors. for me and me on;y I will some squirt of yellow mustard into my bowl.Place fresh cut diced onions on top with a handful of cheese. BEAN only if the majority of those partaking want them. Me i can go any way with or without them.

Whipping up a batch today with 2 lbs of wild pork breakfast sausage and 2 lbs of ground venison burger meat - it’ll make love in the crock pot for 5+ hours b/c I have nothing but time

The Zen Master’s World-famous Perfect Chili

Ingredients (things you could bring with you on a cattle drive, in a chuck wagon…)

6 strips good quality thick bacon (Kiolbassa brand hickory smoked is the best there is)
A slew of fresh garlic, crushed and NOT chopped
1 medium yellow onion diced
4 lbs boneless chuck roast cut into 1/2”cubes (including the fat you can remove/skim when finished)
6 tablespoons real chili powder http://www.janebutelcooking.com/Public/PecosValleySpiceCo/Chile-Spices/index.cfm hot or mild (NEVER use any commercial chili powder, EVER).
1 teaspoon fresh ground Mexican oregano http://www.janebutelcooking.com/Public/PecosValleySpiceCo/Chile-Spices/index.cfm
1 teaspoon fresh ground cumin http://www.janebutelcooking.com/Public/PecosValleySpiceCo/Chile-Spices/index.cfm
4 Jalapeno peppers diced no seeds and stems

In a perfectly seasoned cast iron Dutch oven -

Cook bacon over low heat until just crisp but not crumbling. Leave all bacon fat in pan (you can skim when finished); eat the bacon while you are cooking or add to chili the last 30-miniutes

Slow brown garlic in bacon fat, then turn up the heat and add onions and cook until onions are translucent. Remove from pan and reserve.

Full heat brown the cubed boneless chuck a little at a time - well-browned - you want to caramelize the sugars in the meat/fat and help color the final product.

Once all the chuck is browned add the garlic, onions, chili / spices, and boiling water to cover. Bring back to boil then lower heat and simmer 4-hours+ until cubes of chuck fall apart (like pulled pork – I use a mashed potato smasher to help the process but it should all look like shredded beef) you can remove any pieces of fat you find at this time.

Add diced jalapenos, and simmer another hour. Also, add hot water as needed as you go (final consistency is your choice).

Now, in spite of the old wives tales, if you’ve followed these instructions perfectly, you will not let it cool and refrigerate overnight, but you will eat the flat out best bowl of chili you ever tasted – simple as the recipe and simple as that.

NEVER put beans in your chili, however it is acceptable to serve chili OVER properly-cooked pinto beans, perhaps with some diced yellow onion and/or high-quality sharp cheddar.

My favorite is to cook separately, some Lundberg Wild Blend rice, and half-fill a huge bowl with rice and smother it with the chili and I am in food heaven.

Trust me on the spices, quantity, and source – the best there is.