Deejays Smoke Pit - texas red-chili that is

blues_n_ques

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texas red-chili that is
Feb 6^th, 2010, 10:05am

following the CASI rules.
here's my recipe-all to taste. this is the mild version.
2-3 lbs smoked sirloin tip - cubed
1/2 small yellow onion
1/3 red onion
1/4 cup minced garlic
4 cascabel chiles -seeded,stemmed,& ground
2 tbsp ground ancho chiles
2 tbsp oregano
cumin to taste-add a lil 5 mins before serving too.
1 6oz can tomato paste
paprika
maseca brand masa- for thickening if needed.

the meat pre cubed

the chiles
http://i178.photobucket.com/albums/w247/gypsyseagod/food%20pix/chili002.jpg

cascabels ground in the spice/coffee grinder

done in the fancy bowl.

closeup

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knockoff kettle
uds in progress
wells cargo 12x7 catering trailer(mods in progress)
concession building
stuffer,slicer,
&more catering junk that i can fit in it.

http://blues-n-cuesbbq.com/Home_Page.html

"there are no failures only lessons learned"

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harper072554 DSP Family Member Lake Charles,LA Registered User Posts: 932 Gender:	Re: texas red-chili that is Reply #1 - Feb 6^th, 2010, 10:32am That chili looks very good...
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DeejayDebi

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Re: texas red-chili that is
Reply #2 - Feb 6^th, 2010, 5:45pm

Looks real good Rob cept for one thing ... where's the beans??? Shocked

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

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HawgHeaven DSP Administrator Founding Member Newark, DE Que and me... the way it should be Posts: 4864 Gender:	Re: texas red-chili that is Reply #3 - Feb 6^th, 2010, 6:13pm Quote from DeejayDebi on Feb 6^th, 2010, 5:45pm: Looks real good Rob cept for one thing ... where's the beans??? I agree Deb... ya' gotta have beans! Butt, we're not from Texas...
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DeejayDebi

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Re: texas red-chili that is
Reply #4 - Feb 6^th, 2010, 8:06pm

Yeah those Texans - gotta wonder ... Grin

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

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blues_n_ques

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Re: texas red-chili that is
Reply #5 - Feb 6^th, 2010, 9:09pm

google CASI. ya gotta play by the rules.
this is comp chili.

ok people for the last time--
there are no beans in chili & there can be meat in beans.

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here's smoke in yer eye

1 brinkman smoke-n-pit(r.i.p. unit 1)
brink vertical charcoal smoker(aka the carp)
brink 2 door vertical charcoal(tudor)
knockoff kettle
uds in progress
wells cargo 12x7 catering trailer(mods in progress)
concession building
stuffer,slicer,
&more catering junk that i can fit in it.

http://blues-n-cuesbbq.com/Home_Page.html

"there are no failures only lessons learned"

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DeejayDebi

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Re: texas red-chili that is
Reply #6 - Feb 6^th, 2010, 9:28pm

Just teasing Rob we know you Texans don't like beans in your chili - I still think someone forgot to bring them one day and made it a rule so they didn't look silly. Cheesy

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

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jerrykr

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Re: texas red-chili that is
Reply #7 - Feb 6^th, 2010, 10:08pm

When I was a kid at home, my mom prepared "chili, rice, and beans", in the cooler times of the year, and always on Saturday. Each dish was prepared seperately. She made a basic pot of red chili, a pot of pinto beans with a ham bone, and "Mexican rice" in a cast iron fry pan. The flavors were not cooked together. We spooned up all three on our plate and stirred them together before we ate it. No finer plate of food that I know of.

So, yes, this Texan wants beans WITH his chili, but not IN his chili until he is ready. One thing I really don't understand is the red kidney bean thing in chili. Pintos are so much better IMHO.

To each his own, it's all good. Grin

Nice looking bowl of red blues!

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DeejayDebi

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Re: texas red-chili that is
Reply #8 - Feb 6^th, 2010, 11:02pm

I use pintos, white northern and red kidney depending on what I have in the house. Sometimes all three. If it's chicken chili I only use pintos or white northern

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

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blues_n_ques

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Re: texas red-chili that is
Reply #9 - Feb 6^th, 2010, 11:37pm

well actually original texas chili was drop dead calf on the prarie w/ dried peppers,cumin,coffee,onion, & grateed dried maters, wild prarie onions & whatever you could find. there was prolly beans as they held well on the trail. there was also prolly dried okra.
this is regulation terelingua world champion chili(think KCBS for BBQ)GOTTA FOLLOW THE RULES...

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here's smoke in yer eye

1 brinkman smoke-n-pit(r.i.p. unit 1)
brink vertical charcoal smoker(aka the carp)
brink 2 door vertical charcoal(tudor)
knockoff kettle
uds in progress
wells cargo 12x7 catering trailer(mods in progress)
concession building
stuffer,slicer,
&more catering junk that i can fit in it.

http://blues-n-cuesbbq.com/Home_Page.html

"there are no failures only lessons learned"

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DeejayDebi

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Connecticut

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Re: texas red-chili that is
Reply #10 - Feb 7^th, 2010, 12:49am

I think most soups were just leftovers

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

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blues_n_ques

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standing over the pit-kentucky

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Re: texas red-chili that is
Reply #11 - Feb 7^th, 2010, 1:44am

Quote from DeejayDebi on Feb 7^th, 2010, 12:49am:

I think most soups were just leftovers

this is nowhere near soup. although if it's a bit thinner than i like i add maseca brand masa(corn flour) for a thickener-it'sa bit more authentic than corn starch. mine really needs no thickening but i really love a glued to yer ribs....
you know how hard it is to get the thick across in pics but i did that & made it "good down in the body" as Aimee says... Wink

that's my new business line- "it's good down in the body"- w/ her voice... Cheesy

Back to top

here's smoke in yer eye

1 brinkman smoke-n-pit(r.i.p. unit 1)
brink vertical charcoal smoker(aka the carp)
brink 2 door vertical charcoal(tudor)
knockoff kettle
uds in progress
wells cargo 12x7 catering trailer(mods in progress)
concession building
stuffer,slicer,
&more catering junk that i can fit in it.

http://blues-n-cuesbbq.com/Home_Page.html

"there are no failures only lessons learned"

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HawgHeaven

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Re: texas red-chili that is
Reply #12 - Feb 7^th, 2010, 1:18pm

Quote from blues_n _cues on Feb 7^th, 2010, 1:44am:

Quote from DeejayDebi on Feb 7^th, 2010, 12:49am:

I think most soups were just leftovers

this is nowhere near soup. although if it's a bit thinner than i like i add maseca brand masa(corn flour) for a thickener-it'sa bit more authentic than corn starch. mine really needs no thickening but i really love a glued to yer ribs....
you know how hard it is to get the thick across in pics but i did that & made it "good down in the body" as Aimee says... Wink

that's my new business line- "it's good down in the body"- w/ her voice... Cheesy

Now that's a great slogan... I love it! God that girl is a cutie! Smiley

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Rock on brother Terry!

Pop-Pop Phil
Proud Owner of a Klose Backyard Chef
2 Smoke-EZ Smoker Attachment for the Webers
3 Weber Kettle Grills

HawgHeaven Smokin' BBQ

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DeejayDebi

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Re: texas red-chili that is
Reply #13 - Feb 7^th, 2010, 2:32pm

Great slogan! BTW I don't know what they call a chili but I call anything that's in a liquid with meat and veggies a soup. Stew maybe? What's a stew but a thick soup?

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

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jerrykr DSP Family Member Founding Member Texas Registered User Posts: 950 Gender:	Re: texas red-chili that is Reply #14 - Feb 7^th, 2010, 10:14pm chili is a meat dish.
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HawgHeaven DSP Administrator Founding Member Newark, DE Que and me... the way it should be Posts: 4864 Gender:	Re: texas red-chili that is Reply #15 - Feb 8^th, 2010, 8:47pm Meat is a chili dish. Sometimes.
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jerrykr DSP Family Member Founding Member Texas Registered User Posts: 950 Gender:	Re: texas red-chili that is Reply #16 - Feb 9^th, 2010, 12:52am
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harper072554 DSP Family Member Lake Charles,LA Registered User Posts: 932 Gender:	Re: texas red-chili that is Reply #17 - Feb 9^th, 2010, 9:52am Jerry, I have to take sides with you on chili...
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jerrykr DSP Family Member Founding Member Texas Registered User Posts: 950 Gender:	Re: texas red-chili that is Reply #18 - Feb 9^th, 2010, 10:35pm It's all good as long as it doesn't come out of a can!
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DeejayDebi

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Re: texas red-chili that is
Reply #19 - Feb 9^th, 2010, 10:51pm

I know people that LIKE chili out of a can! Simply amazing!

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

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HawgHeaven DSP Administrator Founding Member Newark, DE Que and me... the way it should be Posts: 4864 Gender:	Re: texas red-chili that is Reply #20 - Feb 11^th, 2010, 5:21pm Quote from jerrykr on Feb 9^th, 2010, 10:35pm: It's all good as long as it doesn't come out of a can! Sooner or later, it all comes outta the "can"...
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harper072554 DSP Family Member Lake Charles,LA Registered User Posts: 932 Gender:	Re: texas red-chili that is Reply #21 - Feb 11^th, 2010, 7:18pm I know some, that will not touch the homemade stuff period... They are strange...
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DeejayDebi

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Re: texas red-chili that is
Reply #22 - Feb 11^th, 2010, 11:43pm

Quote from HawgHeaven on Feb 11^th, 2010, 5:21pm:

Sooner or later, it all comes outta the "can"... Smiley

Or goes into the can!

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Debi

"Life is not measured by the number of breaths we take, but by the moments that take our breath away” - Author Unknown

Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker (aka -Baby Bink)
Camp Chef Smoke Vault 24 Inch propane smoker (aka -Black Beauty)
SunJoy horizontal with left side firebox (aka - Lefty Lucy)

Smoke preference:
Charcoal, Hickory, Apple, Apricot, Cherry, Orange & Pecan wood.

IP Logged