.280 Remington
Handloader
- Jan 17, 2012
- 646
- 0
As requested............
Most all of the spices I use I order online from http://www.mildbills.com in Tx. They are very consistent. The others are usually found in the "Mexican" isle at the grocery store. I've used/tweaked this recipe over the last 8 years in chili competitions, and I've qualified for the world championships in Terlinga, TX twice(this year included) Ask questions if needed. And please don't come down to NE and kick my butt with my recipe! Thanks!
Oh, and if you are a bean guy, and you soak them over night, I would add them as you start the boiling process. Otherwise they will not get done. In the past to make my chili "go further" at the competitions, I've just added "chili beans in sauce" to my recipe so I can feed more people. Add liquid(broth or beer) as needed to adjust for increased solids.
Another thing...........if you make it too "runny" make a roux out of flour/butter and add in small increments, this will thicken the sauce/gravy without changing the taste if you've cooked down the flour. I have also added "maseca"(corn flour) as well to give a thicker consistency and a little flavor.
ONE more thing.........I make this version a little hotter than I would at home. Judges only taste small portions at a time, so I want a little extra heat. This might be a bit on the toasty side for the "whole bowl" dinner type chili!
Marine Mike’s “Fire for Effect” Chili
• 5lbs of coarsely ground beef(Chili Grind)
• 2lbs ground pork
• 3lb lean chuck roast(small cubes)
• 4 Jalapenos sliced into “circles” (seeds stay)
• 3 8oz. cans of “El Pato” tomato sauce
• 2 15oz. cans of beef broth
• 1 15oz. can chicken broth
• 16oz. Light beer
Mix the following spices for dump 1
• 3 Tbsp onion powder
• 2 Tbsp garlic powder
• 2 Tbsp beef granules
• 1 Tbsp chicken granules
• 3 Tbsp paprika
• 3 Tbsp Mexene Chili Powder
• 1 ½ tsp cayenne
• 1 tsp black pepper
• 3 packages Sazon Goya
Mix the following spices for dump 2
• 3 Tbsp of Mexene Chili Powder
• 3 Tbsp of Hatch Mild Chili Powder
• 3 Tbsp of Gebharts Chili Powder
• 3 Tbsp of Cowtown Light Chili Powder
• 3 Tbsp of Stockyard Chili Powder
• 1 Tbsp cumin
• ¾ tsp white pepper
Mix the following spices for dump 3
• 1 Tbsp onion powder
• 1 Tbsp garlic salt
• ¾ tsp Cayenne Pepper
• 1 tsp Cowtown Light Chili Powder
• 1 tsp Stockyard Chili Powder
• 2 Tbsp cumin
1. Grey meat in batches(I start with chuck cubes and jalapenos), drain grease
2. Slow boil meat in broth and beer
3. Add dump 1 and simmer on medium for 60 minutes
4. Add dump 2 and simmer on low for 45 minutes
5. Add dump 3 and simmer on low for 15 minutes
6. With 5 minutes left, taste and adjust for heat
Most all of the spices I use I order online from http://www.mildbills.com in Tx. They are very consistent. The others are usually found in the "Mexican" isle at the grocery store. I've used/tweaked this recipe over the last 8 years in chili competitions, and I've qualified for the world championships in Terlinga, TX twice(this year included) Ask questions if needed. And please don't come down to NE and kick my butt with my recipe! Thanks!
Oh, and if you are a bean guy, and you soak them over night, I would add them as you start the boiling process. Otherwise they will not get done. In the past to make my chili "go further" at the competitions, I've just added "chili beans in sauce" to my recipe so I can feed more people. Add liquid(broth or beer) as needed to adjust for increased solids.
Another thing...........if you make it too "runny" make a roux out of flour/butter and add in small increments, this will thicken the sauce/gravy without changing the taste if you've cooked down the flour. I have also added "maseca"(corn flour) as well to give a thicker consistency and a little flavor.
ONE more thing.........I make this version a little hotter than I would at home. Judges only taste small portions at a time, so I want a little extra heat. This might be a bit on the toasty side for the "whole bowl" dinner type chili!
Marine Mike’s “Fire for Effect” Chili
• 5lbs of coarsely ground beef(Chili Grind)
• 2lbs ground pork
• 3lb lean chuck roast(small cubes)
• 4 Jalapenos sliced into “circles” (seeds stay)
• 3 8oz. cans of “El Pato” tomato sauce
• 2 15oz. cans of beef broth
• 1 15oz. can chicken broth
• 16oz. Light beer
Mix the following spices for dump 1
• 3 Tbsp onion powder
• 2 Tbsp garlic powder
• 2 Tbsp beef granules
• 1 Tbsp chicken granules
• 3 Tbsp paprika
• 3 Tbsp Mexene Chili Powder
• 1 ½ tsp cayenne
• 1 tsp black pepper
• 3 packages Sazon Goya
Mix the following spices for dump 2
• 3 Tbsp of Mexene Chili Powder
• 3 Tbsp of Hatch Mild Chili Powder
• 3 Tbsp of Gebharts Chili Powder
• 3 Tbsp of Cowtown Light Chili Powder
• 3 Tbsp of Stockyard Chili Powder
• 1 Tbsp cumin
• ¾ tsp white pepper
Mix the following spices for dump 3
• 1 Tbsp onion powder
• 1 Tbsp garlic salt
• ¾ tsp Cayenne Pepper
• 1 tsp Cowtown Light Chili Powder
• 1 tsp Stockyard Chili Powder
• 2 Tbsp cumin
1. Grey meat in batches(I start with chuck cubes and jalapenos), drain grease
2. Slow boil meat in broth and beer
3. Add dump 1 and simmer on medium for 60 minutes
4. Add dump 2 and simmer on low for 45 minutes
5. Add dump 3 and simmer on low for 15 minutes
6. With 5 minutes left, taste and adjust for heat