12 replies to this topic

[Genesee Ted]

Bosco's Real Texas Chili by Bosco(NO beans & NO tomatoes).2 pounds lean ground chuck or hamburger or venison or combo of either(or 1 pound breakfast sausage and 1 pound hamburger)2-3 small onions, chopped3-4 jalepeno peppers, chopped (seeded if you wish)3-4 cloves garlic, chopped4-5 tablespoons ground chili powder2 teaspoons ground cumin2 teaspoons dried oregano1/2 teaspoon black pepper1/2 teaspoon white pepper1/2 teaspoon cayenne peppersalt (about 1/2 teaspoon)2 bottles of beer (your choice)In a large skillet brown the meat. Drain off the fat and addthe onions, peppers, garlic, oregano, spices and salt. Cookuntil the onions are translucent. Add to a large Dutch oven,crock pot, or heavy bottomed pot. Add enough beer to coverand simmer for a couple of hours. Add more beer if needed.

[AspenLeif]

I am bumping this to the top. I want to make this tomorrow, and going shopping today.

[positiveContact]

formatting fixed for AL. no dried chilis?  I'm kind of surprised by that.  Also, I would cook it all in the DO.  why dirty two pots?  also why waste all that deliciousness that will be coating the bottom after cooking meats and onions and stuff?

 

Bosco's Real Texas Chili by Bosco(NO beans & NO tomatoes).

2 pounds lean ground chuck or hamburger or venison or combo of either(or 1 pound breakfast sausage and 1 pound hamburger)

2-3 small onions, chopped

3-4 jalepeno peppers, chopped (seeded if you wish)

3-4 cloves garlic, chopped

4-5 tablespoons ground chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon cayenne peppersalt (about 1/2 teaspoon)

2 bottles of beer (your choice)

 

In a large skillet brown the meat.

Drain off the fat and add the onions, peppers, garlic, oregano, spices and salt. Cook until the onions are translucent.

Add to a large Dutch oven,crock pot, or heavy bottomed pot.

Add enough beer to cover and simmer for a couple of hours.

Add more beer if needed. 

[AspenLeif]

I forgot how good this recipe is.  My brother came over to watch football yesterday and had this as well.  Thought it was the best chili he's ever had.  We grew up in a house where bean/tomatoes were standard in chili.

 

I had an open can of jalapeno in adobe from making that mexican shrimp soup.  So, I added 2 chopped and whatever sauce was left in the can.  Good addition.

[Trub L]

My chili recipe dating back to the early days of the board is similar, except I actually cube up a whole cut of beef, and then dredge it in seasoned flour before browning.  This makes the gravy fantastic and with more depth than if you try to "thicken" already completed chili.  I also tend to use a lot of poblanos in addition to whatever spicy chile I use.

[porter]

formatting fixed for AL. no dried chilis?  I'm kind of surprised by that.  Also, I would cook it all in the DO.  why dirty two pots?  also why waste all that deliciousness that will be coating the bottom after cooking meats and onions and stuff?

 

 

 

 

It's a decent start, but it doesn't have enough chiles, needs a little acidity to be balanced, needs more cumin, and the white pepper should be nixed.

[Trub L]

Yeah, if it wasn't clear in my post, the 2-3 beers get used to deglaze after browning each batch of dredged beef. That's table stakes for a good gravy, imo.

Edited by Lou, 14 November 2017 - 12:58 AM.

[jammer]

Simmering on the stove as I type.  I hope its as good as you guys make it out to be.  

[AspenLeif]

Made this again tonight. Sweet Italian, elk, coors light, Octoberfest. Good combo.

[Chuck d Rochefort]

https://www.sucklebu...as-chili-recipe

[porter]

https://www.sucklebu...as-chili-recipe

That is horrid.

[djinkc]

https://www.sucklebu...as-chili-recipe

reported

[Chuck d Rochefort]

That is horrid.

What amazing use of Campbell’s tomato soup