quote:

Originally posted by fatmanspencer:

quote:

Originally posted by jhe888:
Tomatoes generate controversy in Texas chili circles. Some insist there can be no tomatoes. I like a small amount of tomatoes, but I also think chili is fine without them. In my recipe, you can omit the tomatoes, but you would need to increase the liquid with beef stock. I do it that way sometimes

Much of the no-tomato crowd will concede, if pressed, that a small amount of tomatoes probably will not ruin the chili, if not overdone. It is chili - not chili-flavored tomato sauce. There are some anti-tomato purists though.

Beans do not generate controversy in Texas chili circles. They simply do not belong.

I use the tomato paste and sauce as the thickening agent, where I notice you use masa flour. Does it come out thick or soupy using your method?

I however must say that chunks of tomato do generally ruin a chili. Any if anyone tells you corn goes in chili, you slap them with your white glove and tell them pistols at high noon

Mine, and Texas chili in general, is not soupy. It is a thick stew. Cooking it down is the main thing, but a little masa thickens it up a bit more. The photo above is what it should look like.

1lb. hamburger, ground venison or ground pork.
1lb. stew beef
1lb. sausage (I used Portuguese chourico in the last batch, but Italian or kielbasa works well, too. Just stay away from turkey sausage as it doesn't hold its flavor)
2 or 3 onions, chopped into chunks
3 or 4 chili peppers, chopped into chunks (I used 2 Anaheim chilies and 2 Poblanos. The green Italian peppers work well, too.)
Two to Four 16 oz cans of crushed tomatoes depending on how much meat you use
Crushed garlic (about 2 tablespoons)
Molasses - brown sugar will work if you don't have any. (Quarter cup or a bit more. The sugar in the molasses will cut down the acidity.)
Sliced or chopped fresh or pickled jalapenos (½ cup or so with a bit of the pickle juice, more jalapenos and juice if you want it hotter) If you don’t have these, one or two Scotch Bonnets or Habaneros will do nicely too.
Worcestershire sauce – a bunch of shakes, to taste
Hot sauce (Tabasco or other) – a bunch more shakes, still to taste
Chili powder (1 Tbsp., more if you want)
Oregano (1½ Tbsp., more if you want)
Red pepper (cayenne) (1 or 2 Tsp.)
Black pepper (2 Tsp.)
Powdered ginger (1Tsp.)
Mustard (powdered or sandwich) (1/2 to 1 Tsp. if powdered, 2 Tbsp. if using yellow or brown sandwich mustard.)
Allspice (1 Tsp.)
Basil (1-2 Tsp.)
Crushed Rosemary (1 Tsp.)
Salt (1 to 2 tsp. to taste)

Please note that I don’t actually measure anything. I just guess and do it by taste, so the amounts of spices that are written down are my best guess about how much gets used proportionally. After the whole thing is put together, taste it and add more of the stuff that you want or think it needs.

In a large pot, brown the hamburger, breaking it up as much as possible, drain and remove. Brown the sausage, drain and remove. Then add the sausage, stew beef, onions, fresh peppers and crushed garlic. Keep browning and stirring until the meats are mostly cooked and the onions are starting to get clear. Add the hamburger and sausage back in. Add crushed tomatoes and stir together with the meat. Add everything else and stir well. Turn way down and simmer for about 2 hours, stirring often enough that it won’t burn to the bottom of the pan and fine-tuning flavor by adding stuff you think it needs. If too much liquid boils out, add enough water (or a beer) so that the chili doesn’t get too thick.

Let cool and refrigerate. When the chili is cold, any extra fat from the meats will rise to the top and thicken so that it can be skimmed off with a spoon. Reheat and eat.

Efforts thus far are appreciated.

According to what I've read/experienced with my instant pot, the main differences from a crock pot are that less liquid and time is required. No less than a cup of liquid for proper cooking, but time can be as little as one third.

One other thing for now, when you guys say add a beer, that means a cheapo close-to-water variety right?

Chile and instant don't compute.
Has to be blended,and not in the same pot.
Cooked separately and added to the cooked meat in the pot

Same rule of thumb as wine. Somehting that you like to drink.

quote:

Originally posted by apprentice:
Efforts thus far are appreciated.

According to what I've read/experienced with my instant pot, the main differences from a crock pot are that less liquid and time is required. No less than a cup of liquid for proper cooking, but time can be as little as one third.

One other thing for now, when you guys say add a beer, that means a cheapo close-to-water variety right?

OK but I'm thinking Guinness might yield the same result as dividing by 0.

quote:

Originally posted by daikyu:
Same rule of thumb as wine. Somehting that you like to drink.

quote:

Originally posted by apprentice:
Efforts thus far are appreciated.

According to what I've read/experienced with my instant pot, the main differences from a crock pot are that less liquid and time is required. No less than a cup of liquid for proper cooking, but time can be as little as one third.

One other thing for now, when you guys say add a beer, that means a cheapo close-to-water variety right?

Here is a link to the recipes from the previous winners of the annual ICS World Championship chili Cook-offs.

https://www.chilicookoff.com/winning-recipes

You can find some from the Texas Centric CASI Terlingua Championships here

https://www.casichili.net/recipes.html

They were the same organization years ago.

This message has been edited. Last edited by: Chance,

Instant? No, no, no! How do you have anything flavorful without browning the meat? You get what you pay for as my Dad used to say even if you use time as the coin of purchase. I use modifications on this recipe by Guy Fieri.

Where he calls for ground pork, I’ll use sausage and where he uses a head of garlic, I’ll cut the top of a head of garlic, drizzle olive oil on it, wrap it in foil and bake it in the oven for 40 minutes at 400 degrees. The garlic will get soft and sweeten, just squeeze the paste into the cast iron pot that you’re using along with everything else. You can leave out the beans, heck I don’t always use all the peppers, but I always use the japalenoes. I might double the paprika sometimes. You can use pretty much anything as reasonable substitute for the beef. Got ‘speed goat’? Sure why not. Deer, yep!

quote:

Originally posted by tatortodd:

The basis of my recipe is this recipe that won the 1990 International Championship in Terlingua. I'm not cooking in a timed competition so I can use fresh ingredients instead of time saving ingredients (e.g. onion flakes).

Thank you for posting this recipe. I made a batch of it this afternoon and have to say that it is the best tasting chili I've ever made.

I did modify it a little. I added a diced green pepper instead of the Serrano jalapeno combo, and I added a can of kidney beans (I need the fiber ).

It really is wonderful. Thanks again.

My wife and daughter have made this in our instapot probably 10 - 12 times and I can't say enough good things about it.

copy me that

Two thing worth noting, we cook ours about 65 minutes the first time and it will always taste better the second night.

quote:

Originally posted by Marue:
My wife and daughter have made this in our instapot probably 10 - 12 times and I can't say enough good things about it.

copy me that

Two thing worth noting, we cook ours about 65 minutes the first time and it will always taste better the second night.

Am I correct to assume the following:
You sauteed the meat and onions etc. in the instant pot first, then added the spices and liquid (all six cups seems like a lot for an instant pot), and then cooked it all under pressure for 65 minutes on the "bean chili" setting?

Please correct for errors.
Thanks

All chili recipe threads should be stickied or at least carved in granite so future generations can marvel at the greatness.

quote:

Am I correct to assume the following:You sauteed the meat and onions etc. in the instant pot first, then added the spices and liquid (all six cups seems like a lot for an instant pot), and then cooked it all under pressure for 65 minutes on the "bean chili" setting?

On sauté I cooked the bacon(a little more than recommended because we love bacon) and then removed it.
Seared the beef chunks still on sauté
remove the beef chunks and do the onions and tomato paste then add everything back including 6 cups of bone/chicken broth then cook on manual high pressure. It all fits fine in our IP.

I used the 1990 Terlingua-winning recipe to make a batch yesterday. It's all gone, and it was the best chili I have ever had. I like high octane, and it met that standard. Thanks for sharing!

I posted this thread a few days ago. Not anything to do with Texas style chili or instant pots. It's how I brown/cook meat for chili. Give this a shot next time you brew up some chili. It will make your chili taste better without otherwise changing a thing you do.

Made some Chili largely on the recipe posted by tatortodd > thanks!
Made a few mods to tame it a bit more so the wife would eat it.
Added a few ingredients such as poblano, some green peppers, some tomato sauce, diced roasted tomatoes, some chipotle in adobe sauce but otherwise pretty much the recipe.
It was HARD not to add beans but I did resist.
It was GREAT, thanks tatortodd!

PS something about the search that is wrong.
I put in chili > nothing.
I had to search Google for chili sigforum to find this thread again.