Questions

Anything, everything and all things chili. Cowboys like chili!

Moderator: TBBQF Deputies

User avatar
Aggie9er
Pilgrim
Posts: 4
Joined: Tue Jul 02, 2019 12:37 pm
Contact:

Questions

Postby Aggie9er » Tue Jul 02, 2019 2:00 pm

New to making chili trying to figure it out

1- Snucklebuster comp chili mix was thinking about adding some onions, bell peppers and garlic 1st thing before browned beef. Or I could just stick to recipe on box?

2- Noticed the terlingua mix at heb it says to use a bunch of chicken broth i thought you always used beef?

3- Couldn't find a grocery store that sold chili ground near me in Fort Worth frustrating

4- Was planning to use the sucklebusters chili seasoning any advice?
Why this stuff made in new york city! NEW YORK CITY?! :texas:
User avatar
egghead
Egg Master
Posts: 3891
Joined: Sun Jul 12, 2009 6:30 am
Location: Corpus Christi
Contact:

Re: Questions

Postby egghead » Tue Jul 02, 2019 11:07 pm

I’ve added onions and garlic to S/B Comp Chili. I like it a lot. Have you tried a meat market for chili grind vs a grocer? I think it may be against the law to not have chili grind in a Texas grocer. I have been using ground venison with the S/B Comp Chili. Sometimes straight ground venison and sometimes with some ground pork.

Good luck amigo.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
User avatar
bsooner75
Chuck Wagon
Posts: 6175
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX
Contact:

Re: Questions

Postby bsooner75 » Wed Jul 03, 2019 6:52 am

Chili grind is tough this time of year. Come winter all the grocers will have it. Did you ask the meat counter if they could grind some for you? Maybe even try a butcher shop.


Sent from my iPhone using Tapatalk
User avatar
Aggie9er
Pilgrim
Posts: 4
Joined: Tue Jul 02, 2019 12:37 pm
Contact:

Re: Questions

Postby Aggie9er » Wed Jul 03, 2019 2:23 pm

Thanks that helps out
Why this stuff made in new york city! NEW YORK CITY?! :texas:
User avatar
theDudeBBQ
Pilgrim
Posts: 9
Joined: Sun Jun 30, 2019 8:02 am
Contact:

Re: Questions

Postby theDudeBBQ » Thu Jul 04, 2019 6:40 am

I start just about all my ground meat recipes of all types out with sautéed onion and garlic to start... rock on cowboy! As far as the chili ground, it is hard to find sometimes unless you go to a butcher but straight ground works fine too... just a bit thinner chili.
User avatar
limey
Deputy
Posts: 3578
Joined: Sun May 31, 2009 7:10 pm
Location: Burleson,Texas
Contact:

Re: Questions

Postby limey » Thu Jul 04, 2019 8:00 am

Ground chuck is good to use, I also add onions and minced garlic. I also add a whole jalapeño while cooking with fork holes, I remove the pepper when the chili is finished.SuckleBuster chili is some of the best around. Love me a good bowl of chili!
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
User avatar
Aggie9er
Pilgrim
Posts: 4
Joined: Tue Jul 02, 2019 12:37 pm
Contact:

Re: Questions

Postby Aggie9er » Thu Jul 04, 2019 12:08 pm

Thanks
Doing a double batch seems like a lot of liguid but I'm sure it will cook down

Gotta be mild for some of the people
Why this stuff made in new york city! NEW YORK CITY?! :texas:
GTR
Rustler
Posts: 200
Joined: Thu Aug 03, 2017 10:15 am
Contact:

Re: Questions

Postby GTR » Thu Jul 04, 2019 3:44 pm

Aggie9er wrote:Thanks
Doing a double batch seems like a lot of liguid but I'm sure it will cook down

Gotta be mild for some of the people



You could always make 2 pots, one mild and one wild. After all you're doubling up anyway. :texas:
"The days I keep my expectations low and my gratitude high, I have really good days."
Ray Wylie Hubbard
User avatar
Rambo
Deputy
Posts: 3800
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Questions

Postby Rambo » Thu Jul 04, 2019 7:08 pm

I’ve reviewed this and only have one suggestion for you; Brown your ground meat and drain in a Colander. Then, put some paper towels in your chili pot and pour the meat from the colander onto the paper towels; NO GREASE!
User avatar
Copasspupil
Outlaw
Posts: 1101
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Questions

Postby Copasspupil » Thu Jul 25, 2019 7:33 pm

I like veggies in my chili but the chili grind I could only find in certain butchers near me unless they were grinding that day. If you can’t find it, look to area butchers and ask
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

Return to “Chili Heads”

Who is online

Users browsing this forum: No registered users and 0 guests