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Whats for Dinner

Xring01

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The weather Murrieta today... Is cold and raining today...

So I am feeling Chili.... but I am going to use a recipe that I found from a guy who has won many competitions...
Slap Yo Daddy Harry Soo... I believe is his name... Has huge Youtube channel, with alot or great content, and how to..

I was on his website... found his recipe for Chili..which is his version of Johnny Triggs recipe...
For those that dont know.. Johnny Trigg -Texan... won more competitiosn for Ribs/Chili, than just about anyone else in Texas...
These guys know BBQ...

I am going to follow it as closely as I can, but also cook it on the smoker....

So Chili is for dinner tonight... Gonna be good. I will do my best to post it up for you guys later today.
 

nameisbond

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Spaghetti and meatballs. I'm cheating with the meatballs. Using Kirkland frozen Italian style ones. The sauce is homemade (by mom). Its better with homemade meatballs but the Costco ones work in a pinch.
 

Xring01

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Well... I did my best to follow Harry Soo Chili Recipe. I honestly cant believe that recipe won any Chili Cook offs..

But I did adapt it to something that I actually like... Look on his website/youtube to see his original recipe.. Below is my modified version of his. This one is pretty good.. Tri Tip - yep first time I have used Tri Tip in Chili... Its good...

Chili- I am not a fan of the ginger/cinnamon, up to you if you want to try them. They do add some depth to the flavor profile, but its not the classic chili I grew up with. Overall, this is pretty good chili.

2 – 14oz Can of Diced Tomatoes

1 14oz can of Tomatoe Puree, or use tomatoe paste (one small can)

14 oz ish of Diced Green Chilis

2 Medium Onions – Diced ¼”

5 Jalepenos – removed seeds / white veins, dice finely… say 1/8” cubes ish.

1 3Lb ish Tri Tip – Diced into 3/8” cubes

Beef Stock/Boulion – about 24 oz ish… You may want to add beef bullion if you have it.

3 Tbsp Cumin- Start with 3 expect to add more

1 Tbsp Coriander

½ Tbsp ground ginger

¼ Tbsp Cinnamon

2-3 Tbsp Brown Sugar – Start with 2 and expect to add more later…

Garlic Powder or Diced Garlic – to your taste… hint hint… I like a lot.

Salt, White Pepper, Black Pepper to Taste

3 Tbsp Chili Powder

2 Tbsp Paprika

¼ - to 1 Tbsp Ceyenne or Chipolte Powder, pending your heat tolerance, should be added towards the end of the cook if needed.


Instructions

Brown Cubed meat in pot, in small batchs, seasoning to taste, remove with slotted spoon and set aside as it cooks. Two pots can make this easier/faster.

After the meat is done. Time to make a Roux, be adding two tbsp of flour to the pot, turn down the heat, add some oil as needed. Continuously stir the roux until its dark brown ish. Then add the diced onions/jalepenos, saute until the onions are translucent. Add the diced tomatoes, tomatoe puree, beef stock, all the seasoning. Simmer for 1 hour, stir every 10-15 minutes.

Taste Test time…. Due to the potency of your spices… it may not suite your taste. So adjust it to the way you like it. More of everything or hints of a few… your call. Let it simmer another half hour. Things to consider… beef bullion, does it need more salt? Garlic?, or think to yourself.. What is it missing… and address that problem.

Let it simmer as until that meat is super soft… then its done….

Serve it how you like it…

Suggestions

Bowl of Chlli, topped with cheese, chives, finely diced onions, corn bread (butter/honey) on the side… or tortillas and butter also gets the job done.
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Last edited:

Done-it-again

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Well... I did my best to follow Harry Soo Chili Recipe. I honestly cant believe that recipe won any Chili Cook offs..

But I did adapt it to something that I actually like... Look on his website/youtube to see his original recipe.. Below is my modified version of his. This one is pretty good.. Tri Tip - yep first time I have used Tri Tip in Chili... Its good...

Chili- I am not a fan of the ginger/cinnamon, up to you if you want to try them. They do add some depth to the flavor profile, but its not the classic chili I grew up with. Overall, this is pretty good chili.

2 – 14oz Can of Diced Tomatoes

1 14oz can of Tomatoe Puree, or use tomatoe paste (one small can)

14 oz ish of Diced Green Chilis

2 Medium Onions – Diced ¼”

5 Jalepenos – removed seeds / white veins, dice finely… say 1/8” cubes ish.

1 3Lb ish Tri Tip – Diced into 3/8” cubes

Beef Stock/Boulion – about 24 oz ish… You may want to add beef bullion if you have it.

3 Tbsp Cumin- Start with 3 expect to add more

1 Tbsp Coriander

½ Tbsp ground ginger

¼ Tbsp Cinnamon

2-3 Tbsp Brown Sugar – Start with 2 and expect to add more later…

Garlic Powder or Diced Garlic – to your taste… hint hint… I like a lot.

Salt, White Pepper, Black Pepper to Taste

3 Tbsp Chili Powder

2 Tbsp Paprika

¼ - to 1 Tbsp Ceyenne or Chipolte Powder, pending your heat tolerance, should be added towards the end of the cook if needed.


Instructions

Brown Cubed meat in pot, in small batchs, seasoning to taste, remove with slotted spoon and set aside as it cooks. Two pots can make this easier/faster.

After the meat is done. Time to make a Roux, be adding two tbsp of flour to the pot, turn down the heat, add some oil as needed. Continuously stir the roux until its dark brown ish. Then add the diced onions/jalepenos, saute until the onions are translucent. Add the diced tomatoes, tomatoe puree, beef stock, all the seasoning. Simmer for 1 hour, stir every 10-15 minutes.

Taste Test time…. Due to the potency of your spices… it may not suite your taste. So adjust it to the way you like it. More of everything or hints of a few… your call. Let it simmer another half hour. Things to consider… beef bullion, does it need more salt? Garlic?, or think to yourself.. What is it missing… and address that problem.

Let it simmer as until that meat is super soft… then its done….

Serve it how you like it…

Suggestions

Bowl of Chlli, topped with cheese, chives, finely diced onions, corn bread (butter/honey) on the side… or tortillas and butter also gets the job done. View attachment 965655 View attachment 965656 View attachment 965657 View attachment 965658

Looks good. We add a bit of cinnamon in ours. But not line skyline chili. That stuff is nasty.
 

Kachina26

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Did a couple of @wash11 's T-Bones last night.
C3D3B6B8-C658-4370-93FC-840F351A6D81.jpeg

There was some extra fat along the bottom, so I cut it off to render it later.
5EC415D8-11B5-4528-923E-1AE7E3A69841.jpeg

Prepped the sides.
985C3CA8-B891-45F3-B7CB-C7F1097B8FCD.jpeg
1920F46C-1DA8-4C94-A900-B96988120CAB.jpeg

Broke out the cast iron. This one is about 100 years old.
70D6B32F-6647-41A6-960E-51E6287B6753.jpeg

Rendered the fat and tossed in the potatoes while the coals were burning down.
D6EC9AA4-45F3-4D0D-A6D0-3AA08D27ADEC.jpeg

Next up, steaks then plate it up and enjoy! Crazy how much different the meat is compared to the grocery store.
02DAA3A8-5107-48F1-98AB-2123AF71B150.jpeg

Did the potatoes and the beans in the rendered fat. Pretty good.
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Cooked a little more than I like, but it was great.
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jeteater1

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Did a couple of @wash11 's T-Bones last night.
View attachment 987122
There was some extra fat along the bottom, so I cut it off to render it later.
View attachment 987123
Prepped the sides.
View attachment 987124 View attachment 987125
Broke out the cast iron. This one is about 100 years old.
View attachment 987126
Rendered the fat and tossed in the potatoes while the coals were burning down.
View attachment 987127
Next up, steaks then plate it up and enjoy! Crazy how much different the meat is compared to the grocery store.
View attachment 987130
Did the potatoes and the beans in the rendered fat. Pretty good.
View attachment 987131
Cooked a little more than I like, but it was great.
View attachment 987132
Cooked to the right amount pink for me . Looks delicious.
 

nameisbond

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Doing Pizza Pizza tonight. The panzarotti is awesome. Deep fried, lots of mozzarella cheese and pepperoni. Its like a small pizza folded in half. Very filling...............................
 

Xring01

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Shit
I think I got a keeper on my hands...
But I will update this post later with the recipe

Blackened Salmon with a tomatoe, basil, garlic onion garnish I created

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