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It's not cold yet but I'm making my chili

ponyo

ponyo

Lifer
Got my frozen smoked beef brisket in the crock-pot along with the rest of the chili ingredients and am about to go to sleep. I'm looking forward to delicious chili aroma waking me up tomorrow morning and the first chili bowl of the season. I added can of red kidney beans because I like beans in my chili. I also debated adding some corn but decided to leave it out. I like corn in my Brunswick stew. I don't know why people don't put corn in chili when people eat corn chips or corn bread with it.
 
I got stew meat last week. I threw it in the instant pot with onions, a quart of home canned tomatoes, kidney beans, green beans, peas, and some seasoning.... basically made a quick beef stew. 30 minutes on high pressure made the meat tender and brought it together quick.
 
I have never made chili in my Crock-pot before and since you guys mentioned doing this I'm now having cravings for chili con carn.
 
I just finished a pot of chili last night that I made over the weekend. Who cares if its 90+ here its doesn't have to be cold to make chili.
 
Yeah... once you add things like Corn to a Chili, it's really turned into something more like a Beef Stew. Even adding beans is pushing it.
 
Just finished a big bowl of the smoked brisket chili. I ate it with some corn tostadas. It was pretty good. I didn't make my usual crock-pot chili but instead followed this recipe. https://howtobbqright.com/2017/11/02/smoked-chili-recipe/

I didn't follow the recipe exact and changed some stuff and eyeballed the rest. I only put like tablespoon of sugar instead of 1/3 cup. I love Malcolm and always had good success with his recipes but I know just from general cooking experience that 1/3 cup of sugar is just way too much and would ruin the chili. The end result ended up tasting pretty similar to chili I make even though I use less ingredients. I'll probably stick with my chili next time since the taste is similar and mine uses less ingredients and spices.
 
I don't need the weather to be cold for chili but I always associate chili with cold weather. I found like 3 bags of 2 year old smoked brisket in back of my freezer so I can make like 2 more batches. I also found smoked pulled pork of similar age that I'll probably use to make Brunswick stew.
 
ponyo said:
Got my frozen smoked beef brisket in the crock-pot along with the rest of the chili ingredients and am about to go to sleep. I'm looking forward to delicious chili aroma waking me up tomorrow morning and the first chili bowl of the season. I added can of red kidney beans because I like beans in my chili. I also debated adding some corn but decided to leave it out. I like corn in my Brunswick stew. I don't know why people don't put corn in chili when people eat corn chips or corn bread with it.
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if you're going to be putting beans in your chili you should at least use pinto. chili is a tex mex food and pinto is the tex mex bean. kidney is creole.
 
ponyo said:
I don't need the weather to be cold for chili but I always associate chili with cold weather. I found like 3 bags of 2 year old smoked brisket in back of my freezer so I can make like 2 more batches. I also found smoked pulled pork of similar age that I'll probably use to make Brunswick stew.
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Wow I bet chili made with smoked brisket is some good stuff! 😎



ElFenix said:
if you're going to be putting beans in your chili you should at least use pinto. chili is a tex mex food and pinto is the tex mex bean. kidney is creole.
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Pinto beans are my favorite when I put beans in chili but I like to switch it up and use different kinds.

My favorite alternative-bean combo so far was 50/50 black/Navy beans.
 
Captante said:
My favorite alternative-bean combo so far was 50/50 black/Navy beans.
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NOTSUREIF.jpg
 
ultimatebob said:
Yeah... once you add things like Corn to a Chili, it's really turned into something more like a Beef Stew. Even adding beans is pushing it.
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I have to disagree with adding to beans to chili is pushing it as beans are very common in dishes native to both Mexico and Texas. And what is wrong with beans in chili?

By the way is using Corned Beef in Chili Con Carne still chili?
 
ponyo said:
Got my frozen smoked beef brisket in the crock-pot along with the rest of the chili ingredients and am about to go to sleep. I'm looking forward to delicious chili aroma waking me up tomorrow morning and the first chili bowl of the season. I added can of red kidney beans because I like beans in my chili. I also debated adding some corn but decided to leave it out. I like corn in my Brunswick stew. I don't know why people don't put corn in chili when people eat corn chips or corn bread with it.
Click to expand...

I think maybe because that's already enough corn. 😀
 
whm1974 said:
I have to disagree with adding to beans to chili is pushing it as beans are very common in dishes native to both Mexico and Texas. And what is wrong with beans in chili?

By the way is using Corned Beef in Chili Con Carne still chili?
Click to expand...


I put beans in chili when I plan on eating it stand-alone ... no beans when doing chili-burgers etc.

And Idk about Corned beef chili ... might be too salty?
 
whm1974 said:
I mean really, what is wrong with beans in chili anyway? I also enjoy onions in the dish as well.
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Nothing whatsoever is wrong with beans in chili. That's what chili is supposed to be, it sort of morphed out of other campfire stews as a cheap, filling food for making on the trail. There were no standards and most travelers had plenty of dried beans, so chili was made with beans. It stretched it out and made it feed more people. Then along came idiot Texans who believed they invented it and they decreed that it should have no beans and since they're idiot Texans, they make a lot of noise without saying anything important. You can make chili with beans or without. With ground beef, with beef cubes or with pork or chicken or freaking possum and armadillo. Chile is whatever you want to put into it, that's how it evolved and that's true to its roots. Just get the flavor right.
 
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