Chili Recipe, what you think?

Question

-Bacon (just for the initial pork fat grease)
-Ground Chuck
-Ground Pork Sausage
-Italian Sausage links (cut into bite sized pieces)
-Sirloin Steak (cut into cubes)
-Onions (white, and red)
-Red Beans
-Pinto Beans
-Chopped Tomatoes
-Tomatoe paste
-Franks Red Hot

Thats just the main ingrediants, seasoning consists of salt and pepper, cayanne pepper, white pepper, italian seasoning, paprika, garlic powder, onion powder, chopped garlic, Carrol Shelby chili mix packet, Worcestershire Sauce, Balsamic Vineager, and beer (still haven't found a specific beer for this recipe).

I have been making this recipe for 4 years, and no one has ever complained (except my wife) about it. When I make it I usually am making close to 16 quarts, never make it unless its for a big group. But, tell me what you think about it.

As for beer, I have tried Bud Light, Labatt Blue, Heiniken Dark, and Vermouth (to sweet).

Dark Mexican Beer - please give me a name, could be a possiblity.

Guiness - have thought about it, but haven't had the balls to attempt it. But, thought that it would be the beer.

Don't be worried about saying what you think you'd change, that's the reason I posted this, I want to see what others would do to make it better. And, thats what I want to do, make it better. Even though it's already great, a little tweek here and there might put it over the top.

Good call on the ground pork and sausage, never even thought about that, might have to try it next time. But, I use the hot pork sausage, so it does give it a flavor. I guess I was thinking meatloadish, use 3 types of meat (beef, pork, veal).

About the beer, I always put it in towards the end as one of the last ingredients but let it boil for a few hours. Then again, I guess it depends on the beer, eh? If I use a dark, add it just before I add the beans and tomatoes. But, if I use a light beer, add it towards the end like I have been.

All good suggestions and will be tested. Please keep the suggestions coming.

Answer 1

Wow sounds pretty good from this end (no pun intended haha)

As for beers- perhaps you have some microbreweries in your area? Head over there and see if they feature a porter or stout or doppelbock (most likely because its the holiday season)- you can take a jug home while supporting your local breweries-- not to mention have a reason to try some good beer!

Answer 2

Your chili recipe looks pretty good to me. I'd probably use one sausage if I were making it. I'd probably go with the Italian sausage rather than the ground pork since you already have one ground meat (beef) in the chili.

I'd also use one kind of onion, a yellow onion or two. There just isn't enough difference in onion flavors to spend the extra money on red onions. I use them only where color matters.

I also think you've got some overkill in the seasoning. I'd use fresh garlic rather than garlic powder. I'd leave out the onion powder. You don't need it with the fresh onion.

And, I wouldn't let a chili seasoning mix packet anywhere near my chili. I'd use the local chili pepper.

No beer either. Although I might use a splash of tawney port.

Now, the fact remains that this is your recipe not mine. My Number 1 rule about food is this: If my family and friends enjoy it, then that's the way I'm going to make it.

If you are known for your killer chili and your friends are lining up for seconds everytime you feed it to thems, I wouldn't change a thing.

Answer 3

Pick a nice piece of chuck and have it ground. Chop finely onions and green bell peppers (must be fresh and smell good and strong). Fry up the meant, drain the grease, add water and boil for a while so the fat rises and you scoop it off. Add the onions and let them cook until almost tender. You will often need to replenish the water. Add the peppers. Cook until almost tender and add some McCormick chili powder - not too much, especially since more will be added near the end. Add in a small can of Hunt's tomato sauce. Keep stirring and let things blend, maybe 20-30 minutes. The juice will be thick, although you still must add water occasionally. Then add some more powder. For 2 lb., don't put more than a total of 2 teaspoons. Mix in about half teaspoon of fresh McCormick black pepper (hey, it's the quality spice brand). Stir about 2 minutes and turn off the gas. Once you put in the last shot of spice, you want it to dissolve and mix good, but not have time to cook away. Good meat is the key, and the secret is not to over-spice. The veggies, of course, should be flavorful - having just a few ingredients balances the tastes without losing them among too many things. Enjoy.

Answer 4

Sounds nice.
Try chili powder...the flavor is richer than red sauce. Pass the red sauce at the table so that the diners can add as they wish!
Also, try addiing a cup or two of dark beer and about 20 broken up tortilla chips for thickening!

Answer 5

Dark Mexican Beer = Modelo *****

Also consider Shiner Bock, Michelob Amber Bock, Lowenbrau Dark, or Jarlsberg Dark.

All in all, it sounds good, but I'd probably ditch the red hots and Italian Seasoning.

Doc

Answer 6

Mmmmm sounds tastey- send some out to California please. But as for the beer part, remember that if you use a dark beer, you are going to get that bitter taste in your food. If you use a sweet beer and put it in, in the beginning, chances are the taste is going to boil out of the chili. Sweet tasting, something like a stout; for soups/stews and I'm assuming chili as well, IPAs are used a lot and these are added in the beginning since you will get the deep, rich flavor of the hops. Have fun =)

Answer 7

OMG...that's a LOT of meat and a LOT of fat and a LOT of salt!!! I wouldn't even eat that once a year! I'm sure it tastes good but dude...tone it down!!
Chili on it's own is pretty hefty, fatty, filling and sticks to your ribs but this sounds intense!

Side note: to reduce salt, switch to less sodium bacon (same taste) or chicken bacon, then take out ur chili mix packet and put in 1/2 tsp of dry chil flakes (it's little but powerful), also add in some jalapenos, and some chili powder.
To add a bit of a sweet note, use shallots instead of cooking onions and sweeter tomatoes.

Answer 8

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Answer 9

i think it sounds great! would you share the recipe? have yo tried a dark mexican beer yet?

Answer 10

Try Guinness.