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Post by Mark O on Jan 12, 2012 12:43:12 GMT 9
So, I'm still struggling trying to sell a car, but I think I found a money making opportunity at work as we are having our annual chili cook-off next week! $100 for First Place!! I've been poking around recipes on-line, and of course being in Texas I would be laughed out of the contest if I added beans to a chili recipe!! BEANS IN CHILI??!!! YOU ARE...  (I've been waiting to use that Smilie!!) Got a few ideas here and there, and one I'm very interested in trying uses brisket instead of the traditional "beef for chili" meat one normally finds pre-cut, and wrapped in the supermarket. The recipe calls for Corona instead of Shiner for the beer, so there's one modification for sure! (Corona in a Texas chili? Please.) I am curious if there are any no-bean chili experts here however, and would love to hear any secrets! Oh, PM me if it truly is secret, but you still feel the need to share your secret with me! I won't tell, I promise!  |
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Jim Scanlon (deceased)
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Post by Jim Scanlon (deceased) on Jan 12, 2012 13:47:09 GMT 9
Mark, if you really want to make it Tejas, no-bean, chili, you don't use beef.
Use Armadillo or Rattlesnake.
Don't know if you can find any really hot, Texas grown, peppers, but that is a must.
Shiners is probably O.K., but don't you dare use anything that is brewed by a national or international company.
The chili should have the consistency of broth, not Tex-Mex style filled with sauce, and NO tomato sauce, paste, stewed, or anything to do with a tomato.
No crackers or bread.
If you need something to sop up the last drops in the bowl, tortillas.
It has to smell hot, and make eyes water just to smell it.
But, it shouldn't have a burning taste, just very spicy.
Let the burn come after it has hit the stomach.
You might want to serve Tums or Rolaids on the side, for those who don't bring their own.
Just my suggestions.
And remember: "Don't mess with Texas", or chili.
Jim Too
:god_bless_usa
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Post by Mark O on Jan 12, 2012 13:55:19 GMT 9
GREAT advice Jim Too!!
I've read about using corn tortillas, and even made a note of that, so thanks! Mexican cornbread is also on the list.
Hmmm? Rattlesnake...
Don't feel good about Armadillo to be honest. I've read they carry the leprosy virus so that gives me pause. Does anyone even raise Armadillo for safe food use?
Now you have me thinkin'...
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Post by Bullhunter on Jan 12, 2012 17:34:21 GMT 9
:lol :rofl  |
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Post by lindel on Jan 13, 2012 0:30:58 GMT 9
Corona is too sweet. Shiner Boch or Lone Star for a Tx chili. Keep the tomatos to a minimum, it's chili, not picante with meat...
Cumin, cayenne, chipoltle peppers and the like are your friends.
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Post by LBer1568 on Jan 13, 2012 0:47:20 GMT 9
If you do decide on cornbread, use jalapeno diced up. It adds that special taste.
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Post by Jim on Jan 13, 2012 1:28:06 GMT 9
LONE STAR- rattlesnake piss, slightly better than Budweiser
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Post by Deleted on Jan 13, 2012 2:13:09 GMT 9
you've got him spending more to make it than the prize is? the man's trying to make a buck, not break the bank? Cheeeeez, Louise :guns :  :drunk :lol |
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Post by Jim on Jan 13, 2012 2:20:09 GMT 9
you've got him spending more to make it than the prize is? the man's trying to make a buck, not break the bank? Cheeeeez, Louise     Hey Ron, why don't you get some Santa Cruz chili powder from that little town south of you and send to Mark?  ??That would help with the cost  It is located on the east side of the InterState.... They grind it right there at the store- might have to wear a gas mask when you go in.... www.santacruzchili.com/aboutus.htm The Old Gringo Sarge |
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Post by Deleted on Jan 13, 2012 3:00:41 GMT 9
Si, senor, I will do my best. I'll try to find it and get it to him as soon as I can.
THey're about 20 miles down the road, but I have a better suggestion,
Mark, visit the website and pick out the stuff you want, Let me know what it is, and send me a private email with your address, I';ll arrange to have it shipped directly to you, and eliminate the middle man (me) from wasting time.
There is an item listed right at the very beginning that has an EXTRA hot version, if that's what you want I'll call and have them send it to you, and I'll have it express shipped to you, so you can get it next day. TIME IS OF THE ESSENCE, where have you heard that before.
Let me know asap, and IT'S ON ME. Just let me know right away so I can gitter done.
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Post by Mark O on Jan 13, 2012 12:42:13 GMT 9
Ha ha!! Yea, I don't want to spend $100 for the chance to make $100!! That, and I'm going to in competition with real Texans who have been doing this for years! I only got my brisket recipe down to a science last summer!
I appreciate the advice either way guys!
Many thanks!!
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Post by Deleted on Jan 14, 2012 2:08:06 GMT 9
it will be on it's way today, you will most likely get it Monday, you know how FEDEX and UPS are, they dont work weekends.
If I can get a tracking number I'll get it to you.
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Post by Deleted on Jan 14, 2012 3:08:12 GMT 9
DONE, they will be on their way today via the Postal Service. just an object lesson, nobody delivers on Saturday there, except for a high premium. Post Office treats it like an off line, so next day mail will be delivered on SUNDAY. Monday is a Holiday, no post office, dont know about UPS and FX. anyway, it's coming. and hopefully you'll have enough time to play with it, to get it just right. btw, spoke with the owner a few times today. She was very accomodating, and pretty much will do whatever you need done. I'll be doing business with them again, and so far I'd highly recommend Santa Cruz Chile.com Mark, please let me know how it comes out.  , I know how it's gonna come out, with the afterburner lit, and a lot of force. No fart burning from this one. |
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Post by Diamondback on Jan 14, 2012 7:25:36 GMT 9
It won't help with the heat, but one of my tricks for a no-bean chili is to take a with-bean recipe and replace the beans with a similar amount of added meat. Light 'Em Up, amigo!  |
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Post by Mark O on Jan 14, 2012 11:20:35 GMT 9
Mark, please let me know how it comes out. , I know how it's gonna come out, with the afterburner lit, and a lot of force. No fart burning from this one. Will do, and thanks so much!! Mark |
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Post by Mark O on Jan 16, 2012 1:57:21 GMT 9
Okay, here's the plan. As soon as I finish my morning coffee (fine, late morning coffee!) I'm off to the commissary to pick up the rest of the ingredients I need for the recipe I picked out. I'm going to make one batch today, rest it overnight, and test it out Monday.
Since the actual contest isn't until Thursday, this will give me time to tweak it if necessary.
Ron, thanks again for the Santa Cruz gift!!
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Post by Deleted on Jan 16, 2012 3:55:49 GMT 9
my pleasure, just do us ole 106 weenies proud.
no less than the best.
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Post by Mark O on Jan 18, 2012 13:14:41 GMT 9
All right!! I had to get another pound of bacon for my recipe on the way home tonight as I told the kids not to touch it on their day off yesterday, but neglected to tell the boss!  As I type this my Texas No-Bean Chili is a-brewing in the pot! By the morning it should be done, and I'll put it in the fridge to let it rest, and the flavors to blend. Wow! That Santa Cruz Chili Powder sure looked, and smelled like nothing I've ever seen. Ron, I still can't think of a way to re-pay that favor, but I will Sir!! Here are a few photos of the process. Yes, that's a brisket. (I trimmed the fat off after I diced it, but left a bit.) Of course I used bacon as well, though some purists insist pork is a no-no in Texas chili. I'll let the judges decide!     |
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Post by Mark O on Jan 18, 2012 13:41:34 GMT 9
Oh, Jim Too? Sorry sir, as you can see in the photos, I went with some tomato ingredients.
For the actual peppers I went with canned green chili. Two cans of mild, and one can of hot. That took some thought as I was standing in the commissary looking on the shelf!
Y'all have to remember I'm not a native Texan, and this is my first real try at a chili contest, albeit just a contest a work. (No Texas chili contest is "just for fun." The boss is putting up $100 for first, $75 for second, and $50 for third!)
We all know what they say about experience.
Mark O
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Post by Bullhunter on Jan 18, 2012 14:03:33 GMT 9
Good luck with that.
My wife bought a new crock pot and it burned up a beef brisket. No matter what setting, warm, low, or high it burns and boils.
Taking the damn thing back.
$hit made in China. :angry
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:drunk :lol 
, I know how it's gonna come out, with the afterburner lit, and a lot of force. No fart burning from this one.
