traditional chili con carne

[Darryl - swazies]

Aiming for a pretty traditional take on it anyways.
Using chili ancho and chili mulato.
Chipotle in adobo.
Homemade broth.
Oregano, cumin, onion, garlic.
Using stewing beef..hopefully it works, I make it super tender in stew so should work.
No ground beef, no fresh peppers, mushrooms or anything that is considered chili around here.
Optional ingredients that sort of pull away from a 100% traditional I plan on using are minimal, but I am using some.
Black beans.....they are not for everyone, I think it’s a no no in Texas.....I think anyways, Texas is a long ways away from here.
For me I love certain things in chili....beans is one of them....mushrooms are another but not for today.
Also going to roast a few roma tomatoes and basically just mash them up in the bottom of the pot.
Get to use the new Dutch oven. Just getting started now, should hopefully cook once assembled for about 2 hours.
Getting the chillies roasted now.
Also did some more great practising today.
Pink is 100 yellow is 200....we got em dialed in good.
It was pretty windy today.
Also I don’t have a stand yet....this is with a bi pod.

 

[Steve Hoch]

Chili and target practice? Sounds like a good day to me. Oh, and I also think chili needs beans.

 

[Darryl - swazies]

A few more pics, spices sautéed and blended with the chilies.
Getting it up t9 a simmer now, cover and cook till the beef is tender.....
Maybe 2 hours.
The MRS made a guacamole and we have corn chips.
Sound like a good side.
Hope to garnish with jalapeño......I afraid this is already going to be over the top spicy.
I did try to use mellow chilies. Only 2 chipotle’s, so we will see.
Also garnish with possible sour cream, cheddar, not sure what the chili will taste like.
This is my first go around.
I also picked up a baguette I could make fancy garlic sticks with....it’s huge and only using half for tomorrow’s seafood and spinach ravioli dinner...that’s going to be a hit I hope too.

Yes Brett, I may just earn another week in the house....maybe.
She’s going to Vegas for a week here soon.
The amount of not good food I eat when alone is stupid....I find it really hard to cook for hours for just myself.

 

[Brett-EDH]

Aiming for a pretty traditional take on it anyways.
Using chili ancho and chili mulato.
Chipotle in adobo.
Homemade broth.
Oregano, cumin, onion, garlic.
Using stewing beef..hopefully it works, I make it super tender in stew so should work.
No ground beef, no fresh peppers, mushrooms or anything that is considered chili around here.
Optional ingredients that sort of pull away from a 100% traditional I plan on using are minimal, but I am using some.
Black beans.....they are not for everyone, I think it’s a no no in Texas.....I think anyways, Texas is a long ways away from here.
For me I love certain things in chili....beans is one of them....mushrooms are another but not for today.
Also going to roast a few roma tomatoes and basically just mash them up in the bottom of the pot.
Get to use the new Dutch oven. Just getting started now, should hopefully cook once assembled for about 2 hours.
Getting the chillies roasted now.
Also did some more great practising today.
Pink is 100 yellow is 200....we got em dialed in good.
It was pretty windy today.
Also I don’t have a stand yet....this is with a bi pod.

Interesting, when I shoot my chili peppers down range, my groupings aren’t as tight as yours. And my holes are a bit larger. Hmmm.

 

[Darryl - swazies]

My holes r 243.........
My government is not cool if we wanna get about that.
Looking into a 450 but it’s target only round here.
Chili is about 30 out....a couple pics...
It also taste insane good.
I’m more proud of this meal than most of the bbq I make....the bbq is the same over and over.
This is new but it really turned out amazing...adding the rest of the bean# soon.

 

[Brett-EDH]

the bbq is the same over and over.

You need to branch out more. Expand your proteins that you grill.

And we love black beans. Less gassy and more protein. They taste great, not starchy.

 

[Darryl - swazies]

Did a taste test.....it’s insane flavour. Nothing before has touched this.
Stewing beef unfortunately is about still 50% firm.
So giving it another hour.
A fresh cut chuck would have been more tender sooner.
I’m 50% towards the next weeks residence here....
Tomorrow’s dinner will top it off.

 

[Darryl - swazies]

It keeps getting darker, dinner time soon.

 

[Darryl - swazies]

Gonna give up some plated pics soon...lookin good