Chili

[Alpo]

You've never heard of Carol Shelby's "Four Alarm Chili" mix?

 

Use all the spices it's "Four Alarm", use half the spices it's "Two Alarm", don't use any of the spices just use the other stuff and it's "False Alarm".

 

What rock you been living under? That stuff's been around forever. Since he quit making Cobras, anyway.

[Yul Lose]

Noz, I get Caroll Shelby's chili kits online, much cheaper that way. IMHO, it makes the best chili out there. Over the years I've tried lots of chili mixes and this one is my favorite and I customize it as in the recipe above. Everytime I make it and take it to potlucks it disappears immediately.

[Subdeacon Joe]

Joe's recipe is much like mine (except for the Trade Winds Taco Seasoning which i have no idea what that is or why you would add it to an already decent looking recipe). As far as the BEANS controversy goes - they were probably used often on the trail as they were easily portable and a good source of protein. No sources of info to back me up on that as it is late and I don't really give a flip as to supporting info at the moment so whatever. Tomatoes though - very popular in modern chili but doubtful fresh tomatoes were readily available on the trail and used in "trail" or "authenticate" style chili. If you like them fine, but try making a batch with NO tomatoes - you may be surprised with how well it turns out. Just my 2 cents, no doubt there are many differing opinions. Probably one of the best things about chili - the endless variations!

Bucky

 

Sort of like McCormick's Taco Seasoning mix, but with less cumin and more chilies. And some spice/herb that I can't identify, but like the taste of. Sometimes I leave it out, just as good, but a slightly different taste.

 

OH! I forgot the powdered bay leaf in my post! That's what I get for cooking by feel. In the kitchen, no problem, but trying to write it out if I'm not doing it is always a problem.

[Chili Ron]

Howdy,

Wow this post sure took off.

There are BOOKS on chili, I have collected variations for years.

When the cold weather hits Illinois, I start makin various batches.

There is cony island hot dog chili that actually has pickles in it.

Beans or no beans, make it however ya like, variety is fun.

One thing I learned is to start the chuck browning and add the chili pepper to the

meat while browning. I also add onions at that time.

If you can, get to a chili tasting contest. Those will show you a lotta different styles.

I like to get spices sent from Texas and Arizona and New Mexico.

Try some Texas Gunpowder. A few shakes at first and increase to taste.

Originally sold in 12 gauge sized bottles.

And I have never found a canned chili that was worth a hoot.

I think the can starts to dissolve.

Best

CR

[Calamity Kris]

I make mine in a crock pot more often than not. I'm planning on a batch for tomorrow. I use stew beef, seasonings, tomatoes and yes beans, black beans!!! It's really interesting to see all the variations.

[rippin kid]

I like mine with just meat spices and lard. I'm in Ohio working and they make their with cinnamon, kind of makes it almost sweet. I do not care for it but each to his own. At the house we serve it on a plate of spaghetti piled with onions and sharp cheddar cheese. At our county fair they serve it in a small bag of corn chips and a spoon make a neat carry case while walking around.

[Badger Mountain Charlie SASS #43172]

KIDNEY BEANS!

[Noz]

I like mine with just meat spices and lard. I'm in Ohio working and they make their with cinnamon, kind of makes it almost sweet. I do not care for it but each to his own. At the house we serve it on a plate of spaghetti piled with onions and sharp cheddar cheese. At our county fair they serve it in a small bag of corn chips and a spoon make a neat carry case while walking around.

No! Not sweet.

[Caliope Cupcake #13981]

Gotta love this forum system - this is a Hot Topic!

 

folks get VERY emotional about their chili recipes! last time around several years ago, we had more real recipes and less discussion.

 

It carried over to an Apple Pie [liquid] thread and several more recipe topics. Finally, Maurice "MO" Molasses printed up 3 cookbooks over a 2 yr time compiling everything.

[Short Term Emory]

 

folks get VERY emotional about their chili recipes! last time around several years ago, we had more real recipes and less discussion.

 

It carried over to an Apple Pie [liquid] thread and several more recipe topics. Finally, Maurice "MO" Molasses printed up 3 cookbooks over a 2 yr time compiling everything.

Speakin of liquid Apple Pie, I made my 1st batch of that 2 weeks ago. It's gonna go great with the chili I'm makin next weekend!!!

[Noz]

Went to the grocery store this morning and wadayano, I found Carol Shelby Chili kits. I'll let you know how that turns out.

[Subdeacon Joe]

Went to the grocery store this morning and wadayano, I found Carol Shelby Chili kits. I'll let you know haw that turns out.

 

Couple of months ago I went to buy some - couldn't find it. Got a gent from the meat department, around my age, and the only employee around that part of the store, to check the shelves since I must be blind. He looked and looked. Then looked again. Those b******s CHANGED the packaging! No longer the familiar brown little brown bag! A BOX!!! How dare they hide it in a box!

[Noz]

Yup! Mine was in a box.

[Yul Lose]

How was it, Noz???

[Caliope Cupcake #13981]

HEY YUL!!!

 

I'LL BE OUT AT GUNFIGHT SAT. AND AM BRINGING A BIG PAN OF BROWNIES

 

CC

[Noz]

How was it, Noz???

Ain't been there yet.

[Noz]

Finally got around to a batch of Carol Shelby Chili.

 

As of right now, it is my go-to chili.

 

Has a unique taste that seems to work well for me.

 

and Yes, I ruined it. I has beans in it.

[Chickasaw Bill SASS #70001]

NOZ

 

what time are ya DELIVERIN dinner ?

 

 

 

CB

[Badger Mountain Charlie SASS #43172]

Kidney Beans, I trust?

[Chickasaw Bill SASS #70001]

NOOOOOOOOOOOO

 

not kidney beans , ya gots to use chili beans

 

CB

[Anvil Al #59168]

Finally got around to a batch of Carol Shelby Chili.

 

As of right now, it is my go-to chili.

 

Has a unique taste that seems to work well for me.

 

and Yes, I ruined it. I has beans in it.

 

 

Beans???

 

You must go stand in the corner for 20 minutes.

[Noz]

Chili beans.

 

Granddaughter came by, tore into it like an old hound. got another convert.

[Noz]

Noz, I get Caroll Shelby's chili kits online, much cheaper that way. IMHO, it makes the best chili out there. Over the years I've tried lots of chili mixes and this one is my favorite and I customize it as in the recipe above. Everytime I make it and take it to potlucks it disappears immediately.

Where do you find it?What I found was a lot higher than Price Cutter grocery store.

[Yul Lose]

Howdy Noz, I get it from Amazon, buy 12 kits at a time for a little over $2.00 per kit plus shipping though.

[Rye Miles #13621]

Us Italians call in gravy.

My folks never called it gravy and they're 100% Italian as I am. They're from the Foggia region (Puglia) Also other relatives I have from Calabria and Campobasa didn't call it gravy either. Must be a Sicilian thing.

 

My chili??? Wendys!

 

Rye

[Mack Hacker, #60477]

Every Texan knows that chili means beef, but I was not surprised when my chili won the contest at Comin at Cha a few years ago; even though it was all venison. It wasn't until two years later that I learned the second place entry was actually pork.

[Caliope Cupcake #13981]

I think "gravy" is a NY thing --at least it is with my goombas in Brooklyn

[Nasty Newt # 7365]

Six Gun is another good packaged chili mix. Highly customizable.

[The Original Lumpy Gritz]

You've never heard of Carol Shelby's "Four Alarm Chili" mix?

 

Use all the spices it's "Four Alarm", use half the spices it's "Two Alarm", don't use any of the spices just use the other stuff and it's "False Alarm".

 

What rock you been living under? That stuff's been around forever. Since he quit making Cobras, anyway.

He didn't quit-HE DIED

His mix, is the best!

LG

[Noz]

Carol Shelby Chili Mix

The best variation is the current batch.

Additives to basic burger/ dry powder, 3/4 of the cayenne:

1/2 a big onion

1/2 a big green pepper

2 cans diced tomatos

4 oz of tomato sauce

Masa

Can of water

 

Hard to spit out.

[Alpo]

He didn't quit-HE DIED

His mix, is the best!

LG

 

They made the Shelby Cobra until '67.

 

He died in '12.

 

I don't get your point.

[The Original Lumpy Gritz]

They made the Shelby Cobra until '67.

 

He died in '12.

 

I don't get your point.

Shelby Cobra is still be'n built.

http://www.shelbyamerican.com/index.asp

LG

[Noz]

Bought a used car from the ford dealer last week. They had one on the show room floor.

[G #1840]

My favorite is Frank Tolberts (founder of the Terlingua Chili Cookoff) original recipe

Note .... No Tomatos

 

Tolbert's Original Bowl of Red Chili

Recipe Type: Beef, Soup/Stew, Chili, Chile Peppers
Yields: serves many
Prep time: 20 min
Cook time: 2 hr

Ingredients:

3 pounds lean beef
1/8 pound rendered beef kidney suet (if you want to go for it)
1 teaspoon each oregano, cumin powder, salt, cayenne pepper, and Tabasco
3 tablespoons chile powder (optional)
4 hot chile peppers
At least two chopped cloves of garlic
2 teaspoons masa harina, cornmeal, or flour (optional)*

* The masa adds a subtle, tamale-like taste, but it also thickens the chili.

Preparation:

Sear beef in a large soup pot or cast-iron Dutch oven. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 minutes.

Add spices and garlic, bring just to boil; lower heat and simmer for 45 minutes. NOTE: Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.

This is a spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue. At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.

[Subdeacon Joe]

My favorite is Frank Tolberts (founder of the Terlingua Chili Cookoff) original recipe

Note .... No Tomatos

 

Tolbert's Original Bowl of Red Chili

Recipe Type: Beef, Soup/Stew, Chili, Chile Peppers

Yields: serves many

Prep time: 20 min

Cook time: 2 hr

 

Ingredients:

3 pounds lean beef

1/8 pound rendered beef kidney suet (if you want to go for it)

1 teaspoon each oregano, cumin powder, salt, cayenne pepper, and Tabasco

3 tablespoons chile powder (optional)

4 hot chile peppers

At least two chopped cloves of garlic

2 teaspoons masa harina, cornmeal, or flour (optional)*

* The masa adds a subtle, tamale-like taste, but it also thickens the chili.

 

 

Preparation:

Sear beef in a large soup pot or cast-iron Dutch oven. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 minutes.

Add spices and garlic, bring just to boil; lower heat and simmer for 45 minutes. NOTE: Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmer for another 30 minutes. Taste and adjust spices if necessary.

This is a spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue. At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.

 

Sounds GOOD!

 

To thicken it, you could cut up some corn tortillas and toss 'em in. They'll break down and thicken it nicely.

 

For skimming off fat - I have taken to dumping the pot into a colander set over a big bowl. Put the meat and such back in the pot on the fire. Pour the liquid from the bowl into a tall measuring cup or glass, one I can get a small ladle into. Let it separate for a few minutes and then ladle off the fat. Pour the good juices back onto the meat.