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Noa's Chili badge 272

No Life Club Posts: 1,115
Noa's Chili badge
« on: December 07, 2020, 02:50:44 PM »
Now my chili is no stranger on MTO, I've made several pots during various challanges over the years....but there was never a badge before.


I did change my recipe in 1 way this go round, the meat. We got some farm raised elk on our last trip to the butcher. While trying to figure out what to do with it chili seemed to be common when recipe hunting; so here we go 50/50 beef/elk chili.
I just put this pot on and all thats left is to let it sit and cook a few hours (will post another pic when done)
 :drool:



Chili
2-2.5lb ground beef
1-2 Pablano peppers chopped course
1-2 Serrano peppers diced fine
2 jalapeno peppers diced fine
1 onion chopped course
2 15oz cans light red kidney beans
2 15oz cans dark red kidney beans
1 15oz cans black beans drained & rinsed
2 28oz cans diced tomatoes
6tbs Frank's Red Hot sauce (plus extra to taste when served)
6tbs chili powder (plus extra to add later if needed)

1) Brown beef, drain & discard 1/2 the fat keeping some with the meat

2)Mix half the cans in Crock-Pot (mine is 8qt...I think)

3) add peppers and onions and all the seasonings

4) add beef and mix thoroughly

5) finish adding the rest of your cans tomatoes first then beans till crockpot is full or cans are used

Cook 6-8hrs on low

Tips & Notes:

Many will notice I do not use a thickener in my chili this is because I rely on the bean starch in the packing liquid. So give the cans a good shake to mix the sediment before you open them.

Get a couple extra cans of beans and tomatoes, you can use them to top off the pot or save them for next time (everybody needs beens and tomatoes in their pantry)

Wear gloves when chopping peppers.

Flavor wize you can branch out with diffrent peppers, garlic, spices, or even roasting your peppers & tomatoes...just remember if your family likes your chili they may not appreciate the experimentation (dont ask me how I know)

It may hit a point where it looks like it's finished and is a soup; but in this separated soup like form it is not done. Give it a stir and let it go till it is consistent throughout.

Remember chili, like meatloaf, is one of those dishes that's often better than next day after it has had a chance to rest.


« Last Edit: December 07, 2020, 04:26:48 PM by Noa Isumi »

I used to be a lot of things, and someday will again.
But for now I'm just a lost jack of trades with neither mastery nor home. ~NoaIsumi
No Life Club Posts: 1,115
Re: Noa's Chili badge
« Reply #1 on: December 08, 2020, 01:29:33 AM »
And the final product.
The elk was good for a change; I would say it shares a flavor profile with venison just stronger in a similar way to beef vs bison.



I used to be a lot of things, and someday will again.
But for now I'm just a lost jack of trades with neither mastery nor home. ~NoaIsumi
Absolute Zombie Club Posts: 20,693

Nix us

********* * *
Re: Noa's Chili badge
« Reply #2 on: December 08, 2020, 02:25:51 AM »
 :like:   :salute:

heterodox, not in the box
Absolute Zombie Club Posts: 20,693

Nix us

********* * *
Re: Noa's Chili badge
« Reply #3 on: December 08, 2020, 02:27:04 AM »
I have found that elk meat plus pork chorizo makes for good chili.   :tu:

heterodox, not in the box
Global Moderator He Who Has The Most Nuts, Wins! Posts: 53,238
Re: Noa's Chili badge
« Reply #4 on: December 11, 2020, 02:00:07 PM »
Badge awarded !   :cheers:

 

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