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I would love to see other recipes! We had a chili cookoff at work and someone brought in the most wonderful green chili ever, I gotta make it.

Anyway, here goes. This one is called "Andy Beer Chili"

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This makes a lot of chili. Good enough for many dinners or lunches. Make sure you have plenty of containers to put it in. You can freeze it if you like. Cut measurements in half if you don't want so much.

2 packages Carroll Shelby's Chili mix (allegedly the same as the one he made at LeMans http://www.luzianne.com/template_category.cfm?ID=9&)
3 medium onions, diced
3 8oz cans tomato sauce
30 oz can kidney beans, rinsed
4 pounds ground beef
1/4 cup mild paprika
2 1/2 tablespoons coarse ground or ground black pepper (more for an "earthy" taste)
3 12oz Mexican beers, nothing too fancy (do not open yet!)

Do not open beers yet. Brown beef in large pot or stock pot. Stir and cut to keep it from sticking together while browning. Mash meat with a potato masher for smaller pieces, if desired. Drain excess water and fat, if desired. Cook meat for about 10 to 15 minutes on medium high heat.

Do not open beers yet. Do open chili mix packs. Add onions, both packets of chili mix, 1 packet of salt from the chili mix bag (or salt to taste), tomato sauce, paprika and black pepper. Open beers. Quickly try to get at least 2 1/2 of them into the pot before drinking any (do the math for how much beer that is!). If you got all of the beer into the pot, you're a champ. If not, oh well, try harder next time. Between 2 1/2 and 3 beers is about right.

Mix thoroughly, allow to boil for about 5 or so minutes, then reduce to a simmer. Cover immediately if watery chili is desired, or leave uncovered until desired thickness is achieved. Allow to simmer at least 30 minutes, longer for softer onions. To really reduce the beer for thicker chili, simmer at least 40 minutes uncovered. Stir occasionally, every 15 minutes or so. In the last 5 or 10 minutes of cooking, add 1 packet of cayenne pepper from the chili mix bag and mix it in thoroughly. Use both if you are pretty brave. Add kidney beans.

Eat.

Variations and tips:

If you think I'm a wimp for using pre-mixed chili mix, go price all the separate stuff. It's a pretty good deal to get the mix. And there's no sense in trying to re-invent that mix anyway, it's pretty good stuff.

Use 85% lean or better ground beef. Fattier beef has more beef flavor. Leaner beef has less, and often has more water content.

For leaner chili, substitute 2 pounds ground turkey breast or chicken (but I hate chicken). Take care to cook chicken or turkey thoroughly.

I use beer like Corona, Pacifico, Carta Blanca, or Tecate. If you use something upscale, you really aren't gaining anything. American beer doesn't have the same flavor, I don't like it as much. If you're unsure about using beer, try only using 1 and make up the rest with water to start with. That leaves a very weak beer flavor. If you like beer at all though, I think you'll like beer in the chili.

I really like black pepper in the chili, especially if it has simmered a while. Some people don't. If you don't like black pepper, reduce to 1 tablespoon or even none, but it really changes the character.

The paprika doesn't do a heck of a lot but it does redden the color which I like.

Chunks of Carne Asada like meat is nice. So are Bell peppers.

Yellow pepper, Serrano, or Jalepenos are nice if you like hot stuff. 5 to 7 Serrano peppers add a nice kick. The longer you let the chili sit in the fridge with peppers in it, the hotter it gets though.
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Sounds good! Wish I could cook...Had the Albertson's pre-cooked chicken tonight...Yummy!

BTW, I'd need to start with six beers to get 2 into the food!

Griff
twoeleven
 

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odonata said:
thanks for the post... I might just try to make it one of these days... I imagine if you eat it before going on the track, you can gain a few more HP because of the upgraded afterburner :naughty: :naughty:
Just dont get too close when its lit!! :)
 

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The notes are from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili cook-off.

The Judge #3 called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Budweiser truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted".

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili

Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 -- (Frank) Holy shit, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.


Chili # 2 Arthur's Afterburner Chili


Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.


Chili # 3 Fred's Famous Burn Down the Barn Chili


Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2 -- A bean less chili, a bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shit-faced from all of the beer.


Chili # 4 Bubba's Black Magic


Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-LB. bitch is starting to look HOT . . . just like this nuclear waste I'm eating! Is chili an aphrodisiac?


Chili # 5 Linda's Legal Lip Remover


Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!


Chili # 6 Vera's Very Vegetarian Variety


Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Judge #3-- I shit myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my ass with a snow cone.


Chili # 7 Susan's Screaming Sensation Chili


Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava like poop to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.


Chili # 8 Tommy's Toe-Nail Curling Chili


Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor dude, wonder how he'd have reacted to really hot chili?
 

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Here's what I do for green chili. Sorry, I don't usually measure anything or pay much attention to the clock when I cook, so not many specifics...

Cut a whole, fresh pork shoulder into cubes and flour it using the paper bag method.

Saute pieces in olive oil with some onion and garlic till done, one batch at a time

Add water and simmer until it's time to...

Add as many fresh-roasted green chilis of whatever type you prefer - Anaheims, etc. as you like

Toss in a couple or three tomatoes and mash them

Add salt and pepper to taste.

Cook until done or until the rest of the crew can't wait any more.

Serve with home-made tortillas, if you can find 'em or just make 'em yourself ;)
 

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Discussion Starter #7
Griff, cooking is easy! And fun for me. I used to not like it...

Johnnie, that's a joke I've seen before and I love it. Funny stuff.

emmvee, that's pretty much what I was saying before about green chili. That is very close to what a guy brought in for our office chili cook off. He used chicken stock in it though instead of water. And some dry spices too... Man it was good. The green chilis really are the star.
 

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I don´t cook, 2 minutes in microwave is too much for me....
Mike is the one who takes care of cooking, and he loves it!
He also loves chili, I hate chili....(burns!!! :flamethro )... But my opinion is never asked (own fault because I don´t cook).... :bash:
 

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acruhl said:
emmvee, that's pretty much what I was saying before about green chili. That is very close to what a guy brought in for our office chili cook off. He used chicken stock in it though instead of water. And some dry spices too... Man it was good. The green chilis really are the star.
You got it. I love it when they roast the green chilis with the big propane burners and the rotating cages. What an arome. Those freshly-roasted chilis are the key. Canned ones make green chili too bitter. IMO.

Chicken stock works, too! Watch out for the canned chicken broth or bullion cubes becasue they're sooo salty.
 
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