Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: BigDave83 on November 09, 2021, 11:15:03 AM
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Thinking about making chili for a weekend gathering. We had bought some chili mix when we went to TX but I used it an don't remember the name, it was pretty good. Not sure there is much difference in most of them.
So does anyone have a suggestion for a bought mix, or even a seasoning recipe?
Thinking of using 6 to 8 pound of meat beef and pork no doubt. While I can go either way, most like beans in it. I normally use Black Beans and Kidneys so there would be 6 cans total of them. Just as a guide for seasoning suggestions.
Thanks.
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Sam's and probably some grocery stores have McCormick or Tone's chili seasoning.
I actually like the Tabasco liquid chili starters but I have not seen them in stores. I bought them online from Tabasco when they run holiday season specials.
When I make my own I use some chili or chipotle powder to taste and a little bit of cumin to taste.
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My chili is more like chili flavored soup and would be rejected by any Texan. I use a frozen starter. It used to be Armour but my store now stocks a different brand.
But I once bought a Caroll Shelby kit that was really good and more like what I imagine as chili contest flavor.
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Sam's and probably some grocery stores have McCormick or Tone's chili seasoning.
When I make my own I use some chili or chipotle powder to taste and a little bit of cumin to taste.
+1
Don't make my own vary often, but when I do it will have Chili powder and Chipotle powder.
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A while back I was preparing chili for a contest at our yacht club an found that most of the world chili champions use Gebhardt Chili powder. I've been using it ever since.
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My chili is more like chili flavored soup and would be rejected by any Texan.
It would be by this one for sure. I like it thick. I always use either McCormick's or the H-E-B store brand. I add cumin sometimes too, since we like the flavor. I try to smoke the meat for an hour or so before I start the chili if I have time. Sometimes I use a smoke tube in the charcoal grill with it on the Styrofoam tray and sometimes I use the pellet grill on a grill mat. Depends on the weather.
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https://www.thespicehouse.com/products/oaxacan-ancho-coffee-salt-free-rub
https://www.penzeys.com/online-catalog/arizona-dreaming-seasoning/c-24/p-295/pd-s
I use both of these products very heavily when I make Mexican, tex Mex, latin dishes. I've use both separately and together in chili and they add a unique taste that is very good to me at least.
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I like Chili Man seasoning but I think that it is regional to get.
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Durkee Chili Pronto! It’s the new branding of French’s Chili-O. Great as is for a fairly mild but flavorful chili, even better with just 1/2 teaspoon of chipotle powder.
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Durkee Chili Pronto! It’s the new branding of French’s Chili-O. Great as is for a fairly mild but flavorful chili, even better with just 1/2 teaspoon of chipotle powder.
Yes, my Dad always uses the French's Chili-O. That is the one that I was thinking of when I mentioned McCormick's or Tone's.
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Hey, that Penzey's sounds like it'd work good, FMT.
I really like the D.L. Jardine's Texas Chili packet. "The Whole Kit'n Kaboodle."
In addition to it's chili spices, the container includes a seperate packet of crushed red peppers (well, who doesn't have that on hand?) and a packet of corn masa flour.
You can order it on line, I'm sure. I don't find it in many stores and when I do, I stock up.
Texas Red.
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I use to use French's Chili-O seasoning when I first started making chili when I was about 11 years old
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My chili is more like chili flavored soup and would be rejected by any Texan.
It would be by this one for sure. I like it thick. I always use either McCormick's or the H-E-B store brand. I add cumin sometimes too, since we like the flavor. I try to smoke the meat for an hour or so before I start the chili if I have time. Sometimes I use a smoke tube in the charcoal grill with it on the Styrofoam tray and sometimes I use the pellet grill on a grill mat. Depends on the weather.
Curious, with all of the flavors happening in the chili, does any of the smoke flavor come through?
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Oakridge BBQ just released a new Chili seasoning as well in past couple weeks if you like their stuff. I almost ordered to try, but have 3 big bottles of Durkee in the pantry.
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I use to use French's Chili-O seasoning when I first started making chili when I was about 11 years old
It’s been around forever, but haven’t been able to beat it for our tastes. I’ve tried several other mixes and made several of my own when Chili-O disappeared from the market. I’ve never been able to find that right blend where everything compliments versus competes. It is mild on it’s own, but a can of hatch green chilies and some chipotle powder bring the heat up without destroying the underlying flavor blend. Like many things though, there’s as many variations in chili recipes as anything else to fit everyone’s tastes.
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My chili is more like chili flavored soup and would be rejected by any Texan.
It would be by this one for sure. I like it thick. I always use either McCormick's or the H-E-B store brand. I add cumin sometimes too, since we like the flavor. I try to smoke the meat for an hour or so before I start the chili if I have time. Sometimes I use a smoke tube in the charcoal grill with it on the Styrofoam tray and sometimes I use the pellet grill on a grill mat. Depends on the weather.
Curious, with all of the flavors happening in the chili, does any of the smoke flavor come through?
I can't speak for others, but I feel the smoke flavor comes through in chili. I often use leftover pulled beef or brisket to make chili.
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Thanks for all of the suggestions so far.
While searching for the DL Jardines I saw it was on amazon, and when I went there I found what I had bought in TX.
https://www.amazon.com/Real-Texas-Chili-Seasoning-Spice/dp/B009XIG74I/ref=pd_vtp_2/145-9792097-0155515?pd_rd_w=DWfbl&pf_rd_p=016e3697-91be-4dc2-9533-ef9350e7e73d&pf_rd_r=4SGGDPD1WW8YQRQW919K&pd_rd_r=57f13f21-b44d-44e3-a546-d2293ce0807f&pd_rd_wg=SxbI8&pd_rd_i=B009XIG74I&psc=1
I remember using Carrol Shelbys mix a long time ago. Wasn't aware it was even made yet. It was good if I remember correctly. I was using one from Con Yeager, but the GF said it was to spicy. She liked what I made with the Real Texas Mix. It did have a good flavor I added in some of my habanero sauce I had made. And of course you have to have a few Oyster Crackers in it, or Fritos.
There is a crapload of chili seasonings on Amazon, didn't think to look there.
I will be ordering and trying some of these different ones.
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My chili is more like chili flavored soup and would be rejected by any Texan.
Same with mine.
https://pelletfan.com/index.php?topic=1772.0
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If it has beans in it, Texans call it soup.
I'm good with Chili or Soup. ;D
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I mostly use guajillo and other dried chilies like pasilla, ancho, New Mexico and chipotle . Reconstitute in hot water, pureed and strained.
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My chili is more like chili flavored soup and would be rejected by any Texan.
Same with mine.
https://pelletfan.com/index.php?topic=1772.0
I looked at yours again. It's much more complicated than mine. Marcia's Norwegian. I need to hold to middle of the road recipes for her middle of the road palate.
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My chili is more like chili flavored soup and would be rejected by any Texan.
It would be by this one for sure. I like it thick. I always use either McCormick's or the H-E-B store brand. I add cumin sometimes too, since we like the flavor. I try to smoke the meat for an hour or so before I start the chili if I have time. Sometimes I use a smoke tube in the charcoal grill with it on the Styrofoam tray and sometimes I use the pellet grill on a grill mat. Depends on the weather.
Curious, with all of the flavors happening in the chili, does any of the smoke flavor come through?
I can taste it. It might be a mental thing though.
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I remember using Carrol Shelbys mix a long time ago. Wasn't aware it was even made yet. It was good if I remember correctly.
It's being sold by Reily Foods. They have interesting products.
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I remember using Carrol Shelbys mix a long time ago. Wasn't aware it was even made yet. It was good if I remember correctly.
It's being sold by Reily Foods. They have interesting products.
I see a local store has it, or it says it does online. I may pick up some and give it a try before I mail order.
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I generally use Williams or Wick Fowler's chili mixes.
If I'm feeling lazy I use refrigerated 4 Star Chili or Petit Jean Chili found in the refrigerated deli/sausage/hot dog section in the Kroger near me.