- Sep 1, 2017
- Reaction score
I got some shrimp and sea scallops today. Going to make linguine pesto and toss the seafood in. Should be decent.
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.
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…
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
Cooked to the right amount pink for me . Looks delicious.Did a couple of @wash11 's T-Bones last night.
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There was some extra fat along the bottom, so I cut it off to render it later.
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Prepped the sides.
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Broke out the cast iron. This one is about 100 years old.
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Rendered the fat and tossed in the potatoes while the coals were burning down.
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Next up, steaks then plate it up and enjoy! Crazy how much different the meat is compared to the grocery store.
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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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