Dont smoke but . . .

I got a huge crock pot of three alarm chili that has been cooking since 10AM and still has two hours to go, the aroma is driving me nuts, hmmmmmmmmm...

 

Made some last night from a mix though. I need a good chili recipe for when the cool weather sets in. We're still looking at mid 90s for the next couple of weeks.

 

Heck ya.
Chili
Is great in a crock pot.

 

I use a mix actually three mixes, reg, tex-mex and hot. I add one 28 ounce can of crushed tomatoes, two small cans tomato sauce, 1 pound of extra lean ground beef, a can of goya pinto beans , the prepared type red label, onions and green peppers, and just let it cook for 8 hrs on high in the crock pot.

 

I've used the Wick Fowler's and Carol Shelby's in the past. Ya need to throw in a big ole jalapeno in there.

 

How many people use noodles in there chili. My wife will not do it I was raised having it that way. I miss it lol.

 

Only heard of that in Cincy with that weird ass chili they eat up there.

 

I wonder if it's an east coast thing my mom was from Massachusetts so that may have been it. My wire is from Missouri.

 

Could be. In Texas no beans but my mom used kidney beans in hers being in the deep south.

 

Yeah I don’t do the smoke thing either. Not saying I don’t want to but I’ve found a pretty good formula. No matter the type of ribs I cook them in my Instapot.

Start with about 3 pounds of country style pork ribs, my favorite!

1 tablespoon brown sugar
1 teaspoon salt, paprika, garlic powder, onion powder, pepper, cumin.
1/4 teaspoon cayenne pepper. I like a little more.
3/4 cup beef broth. I actually use chicken bullion in the powder form. And I make it a little extra salty LOL
1/2 cup barbecue sauce.
Mix all the dry spices together and rub it all over the pork. Rub it real good LOL

Also recently added to my recipe is a touch of liquid smoke.

Place it in the broth down in the pot, then squirt a little barbecue sauce on everything. Cook for 45 minutes

The next step I feel is crucial, let the Insta pot release its pressure naturally after the 45 minutes is up. This could take around 15 minutes. I feel that this is key to the meat being super tender. Releasing the pressure too soon can tend to give you tough meat.

Then either bring it out to the grill with your favorite barbecue sauce and glaze it. I do find that the meet is falling apart so this step is tough. I’ve done it on foil but found that I get my best results putting it on a cookie sheet and into the broiler. Let it candy for a few minutes, then flip and add more barbecue sauce to the other side. Glaze that side and you’re done!

Even my brother-in-law who is an avid meat smoker was impressed with my country style ribs. Yes it’s cheating, but at the end of the day it’s freaking delicious!

I’ve used this same method with baby back and also St. Louis style.

This all stemmed from me making Kahlúa pork in a slow cooker. It would take anywhere from 6 to 10 hours. The Insta pot, I’m done in about 90 minutes. Pull the meat and add cabbage to the broth. And it is just as good.
My wife’s Japanese Hawaiian family loves it, and they are definitely connoisseurs of that type of food. Damn, haole can cook!

 

My mom would take stew meat and cook in a pressure cooker and the use that for chili instead of ground beef sometimes. Back to noodles, I do remember mom serving rice with chili. I liked her buttermilk cornbread with it better. Man I do need to make me a batch of my Martha White hot rize mexican cornbread. All you find here is crap for cornbread if you find it. Tastes like cake.

 

As a young kid I was at my grandmothers side constantly when she cooked. She took care of me while my mom worked. In the past few years I have started to embrace keeping her recipes alive. My grandmother cooked old world food. Actually they were handed down to her from my grandfather’s mother. Scandinavian lady from North Dakota. Cabbage rolls, stews, casseroles down to homemade fried chicken. We even used to make our own sauerkraut. I’ve started to miss the days of eating that food daily. So I’ve started to cook with my grandma again so she could teach me her tricks. She really doesn’t have the recipe written down. Just a little bit of this and a little bit of that LMFAO

 

It's way too hot to be talking about chili, its 93 degrees right now ☹.

But when we do, its Texas style for me. No beans, noodles or cinnamon rolls. Just jalepenos, onions and a few saltine crackers.

 

Hell yea, it’s gettin to be chili season down here in Houston, always do a pan of jalapeño cornbread with my chili. Enjoy it man!

 

Yeah i didnt have stuff for cornbread but will pick it up tomorrow I have enough for a few more dinners since i am alone thanks Magdaddy

 

Chili always lasts me a few days, I love it but eventually my stomach needs a break.

 

Thats why i need the corn bread sans the jalapeño.

 

I cheat and use instant pot now just finished eating pulled pork sandwich with coleslaw and pickle......pork butt was 3.5lbs and was done in 1 hr 15 minutes

 

I know that’s right

 

Crock pots are nice to use set em up in the morning and forget about it. As soons as it gets colder ill be making stew in mine.

 

I use a Crock pot to make my chili, no beans of course, with Chugwater chili fixings from Wyoming....found the place coming back from an onsite calibration job. No need to make my own fixings anymore. ....

 

When I get very serious about making my chili, I prefer cast iron Dutch Oven, I have several Dutch ovens of various sizes, but prefer this one hanging from a tripod over hardwood coals... .....no beans of course...quite old and seasoned with age.

 

Chili society! I like it.

 

Quite old. Found it at a local thrift store for $8...old cast iron anything is better than new...I have a huge collection of various vintage cast iron goodies that I use. Nothing better than a ribeye steak seared on cast iron...

 

Here's my recipe for a pan of Mexican cornbread

2 cups Martha White white cornmeal with Hot Rize
1 cup of sour cream
3/4 can of cream corn
8 oz of sharp shredded cheddar
1 6 oz can of diced chilis
add a handful of drained pickled jalapenos
use about another 1/2 cup or so of sweet milk till it all mixes right.

Heat cast iron skillet with about a 1/4 cup of veg oil in the oven at 400 till it starts to get smoking hot.
Take a small dusting of cornmeal and throw in the skillet and put back till it browns.
Pour about 1/2 the hot oil back into your mix while it's hot and stir and pour back into the skillet. Don't pour the cornmeal because that's your brown crust.
45 minutes to and hour at 400 oops not 450. When you see it brown take it out and swoosh it in the skillet to keep from sticking and wait till it starts shrinking before taking of the skillet.

Yum
The sour cream tastes like buttermilk cornbread and binds all that goodness together

Real cornbread in the south is fried in the oven and not baked like a cake. Took years for me to understand why my mom used a lot of vegetable oil. First to brown the crust and the other to help it fry evenly and still be moist.

 

Excellent! @RLHOK does a great cast iron corn bread too!

 

Love old seasoned cast iron, pick them up at flea markets usually.

 

Love a steak in a cast iron pan! Yea I’m sure that old pan was well season before you got it.

 

Yep, all about seasoned cast iron. I figured that used Chili Society dutch was well broken in, especially with chili and at $8 a no brainer!

 

Not cheap.....BAM!!!!!! https://www.chugwaterchili.com/