Recipes Most liked posts in thread: 3 Meat, Chipotle Chili w/ Maseca. Finished w/ Crema and Queso

With the fall weather starting to show up here in central Ohio, I'll probably be making another big pot for this weekend...

 

Makin some Tattrat Chili....
Damn, the kitchen smells goooood.

I made a few alterations but pretty much stayed to form with Tattrat's directions..... This was the first time I went with the dry rub on the meat.... I put all of the dry ingredients in a gallon Zip bag with the sirloin and tossed the mix.... This was a pretty cool discovery.... Coated all the surfaces quite nicely with little to no residue remaining on the inside of the bag....
The changes I went with.... Instead of smoked sausage, I went with 3/4 pound of double smoked bacon from Thurn's smoked meats (local family run meat smoker here in Columbus).

Made a fantastic discovery.... I had all of the spices from McCormick's in my cart.... Then went down the ethnic foods isle..... McCormick's were averaging around $7.00 for a 1.5 oz container. In the Mexican isle, the 2 oz spices all were priced at $1.79 a container... How can you beat that.... All the McCormick's went back....

Anyway.... Here's my "ingredients" pic....



And here's my "simmerin" pic....



Gotta say this..... YA Can't Go Wrong With Bacon.....:devil:

Thanks Tattrat..... Keep em coming.....:ihih:

 

Resurrecting this old post....

With the fallish weather here in Columbus, I'm making a rather large (8qt.) pot of Tattrat Chili.... Thanks JONO.... The BEST CHILI going...

Hope all is good with you....

 

Got a big pot of Tattrat chili simmerin on the stove right now.....

 

I'm a big fan of Carrol Shelby's chili kit for the spices (which also has the corn flour addition), but I'm absolutely going to nab some of the meat / veg techniques here next time.

 

Must. make. now....

looks fantastic

 

This WILL happen this weekend......

Thanks Jono......

 

Fanfrickintastic......

Wife thought it was the best chili I've made.... Guess the old recipe will be pitched now....

Just got back from an all day run through the hills of southeast Ohio down to Gallipolis and then a hop over to Point Pleasant West Va with a bunch of M/A MOM buds....

All along the trip back, the two of us were thinking about that chili....

Just got in... The Chili's on the stove... And Basmati rice is in the pot..... And will be joined with an ice cold beer very soon....

 

Ive got about 45 minutes left in the simmering process and I am DYING. It smells a-maz-ing in here. From the tastes I have snuck it tastes it as well!

Edit: Almost there!

Here are my pics:

(ground beef if out of frame and in the pan lol)



and the final simmer:

 

Holy cow! That was one of the best things I've ever had. I made this tonight for dinner and did a cornbread in my cast iron skillet to go with it, to die for. The only thing is that I didn't notice until I was already underway that there were no quantities listed for the spices in the rub, or vs/ what should be added later. So I winged it - and it worked! Everyone loved it - Thanks Tatrat, see pic below - yyyuuuuuuuuuummmmmmmmmmmm...

 

Yup.... Sometimes you gotta wing it....

My old chili recipe got pitched when my wife said it was the best chili I've made....

 

well I am cooking this right now using MMs bacon recipe!!!!!!! I will let you know what everyone thinks later. Wish me well! Well my bgeans will be real tender, I missed adding them in the last 30 minutes:frown2:

 

Success, everyone loved it.

 

This looks like a good recipe. I'll have to give it a try!

 

That looks awesome, going to try this next.