Chili Question

steveducie
steveducie Posts: 192
edited October 2008 in The Clubhouse
Im hoping someone here can help me.

what are beef crystals or chicken crystals ?


Im thinking of cooking up the 2007 Terlingua International Chili Champion Debbie Ashman's "Deb’s Hot Rod Chili" Recipe and i don't know for the life of me what these crystals are.

here is the recipe if anyone is interested ...

Deb’s Hot Rod Chili

Debbie Ashman, 2007 Terlingua International Chili Champion



2 lbs. of coarsely ground meat

1 8 oz. can of “El Pato” tomato sauce

1 15 oz. can of beef broth



Mix the following spices for dump 1

1 Tbsp onion powder*

2 tsp garlic powder*

2 tsp beef crystals

1 tsp of chicken crystals

1 Tbsp of Pacific Beauty Paprika*

1 Tbsp of Mexene Chili Powder*

½ tsp cayenne*

¼ tsp black pepper*

1 package Sazon Goya*



Mix the following spices for dump 2

1 Tbsp of Mexene Chili Powder*

1 Tbsp of Hatch Mild Chili Pepper*

2 Tbsp Cowtown Light chili powder*

1 Tbsp Mild Bills dark chili powder*

1 tsp cumin*

¼ tsp white pepper*



Mix the following spices for dump 3

1 tsp onion powder*

1 tsp garlic salt

1/4 tsp cayenne*

¾ Tbsp Cowtown Light Chili Powder*

1 Tbsp cumin*



Cooking the Chili

1. Gray the meat and drain grease

2. Slow boil meat in beef broth & 1 equal can of distilled water

3. Add dump 1 and medium boil for 60 minutes

4. Add dump 2 and medium boil for 45 minutes

5. Add dump 3 and medium boil for 15 minutes.

In last five minutes taste for heat - adjust as required,



* These spices available from Mild Bill’s Spices, etc.
Post edited by steveducie on

Comments

  • NotaSuv
    NotaSuv Posts: 3,847
    edited September 2008
    I would say its bouillon cubes/paste


    Comment:
    Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe.

    Ingredients:

    2 and 1/2 pounds cubed chuck roast
    salt and black pepper to taste
    granulated garlic to taste
    1/4 cup olive oil
    2 (14 and 1/2-ounce) cans beef broth
    1 (8-ounce) can tomato sauce
    2 tbsps paprika
    1 tbsp beef bouillon crystals
    1 tsp chicken bouillon crystals
    3 tbsps Penderys' Fort Worth light chili powder
    1 tbsp granulated onion
    1 tsp ground cayenne pepper
    1/2 tsp jalapeno pepper powder
    2 tbsps Gebhardt's chili powder
    2 tbsps R. T. Chili powder
    1 tbsp ground cumin
    3 tbsps granulated garlic
  • steveducie
    steveducie Posts: 192
    edited September 2008
    just checked my email and the president of the Chili Appreciation Society International (CASI) say it is boullion . thanks

    will let you know how it turns out and how it comes out.
  • Rivrrat
    Rivrrat Posts: 2,101
    edited September 2008
    That's cool. I googled beef crystals, and all I got were a couple of chili recipes.
    In last five minutes taste for heat - adjust as required

    I didn't see any heat in it. ;)
    My equipment sig felt inadequate and deleted itself.
  • steveducie
    steveducie Posts: 192
    edited October 2008
    here it is ! i wish you could of smelled the aroma . it was quite delish


    DSCN3794.jpg
    DSCN3795.jpg
  • petrym
    petrym Posts: 1,912
    edited October 2008
    Fax me bowl. :D

    Looks great!
  • kgingras
    kgingras Posts: 113
    edited October 2008
    steveducie wrote: »
    here it is ! i wish you could of smelled the aroma . it was quite delish

    Looks good. How did it turn out? I see that it called for beef broth. Did you use the low sodium stuff? I find the store bought stuff to be waaaaay too salty. I've killed a couple of dishes by using that stuff when too lazy to make my own stock. But now I see companies like Kitchen Basics offering low sodium versions of their products which might fair a bit better.
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  • Poee7R
    Poee7R Posts: 904
    edited October 2008
    Mmmm Chili, food of the gods.

    Damn its been way to long since Ive had any good Chili.

    You suck. :p


    Dave
    Once again we meet at last.
  • nadams
    nadams Posts: 5,877
    edited October 2008
    I love me some chili... but I usually don't find it worth the pain and agony that I'll be in later, so I avoid it :(
    Ludicrous gibs!
  • george daniel
    george daniel Posts: 12,096
    edited October 2008
    damn,, thats good looking chili :D
    JC approves....he told me so. (F-1 nut)
  • nikolas812
    nikolas812 Posts: 2,915
    edited October 2008
    Looks great!!


    I am going out today to get the stuff to make it..:)




    Nick
  • steveducie
    steveducie Posts: 192
    edited October 2008
    petrym wrote: »
    Fax me bowl. :D

    Looks great!

    just sent it , be careful it may get messy .
    kgingras wrote: »
    Looks good. How did it turn out? I see that it called for beef broth. Did you use the low sodium stuff? I find the store bought stuff to be waaaaay too salty. I've killed a couple of dishes by using that stuff when too lazy to make my own stock. But now I see companies like Kitchen Basics offering low sodium versions of their products which might fair a bit better.


    it came out really good , wasn't to salty at all . i actually used the beef crystals to make the broth.i ran out of the college inn light and fat free .

    nadams wrote: »
    I love me some chili... but I usually don't find it worth the pain and agony that I'll be in later, so I avoid it :(

    haven't had a problem yet ..;)

    nikolas812 wrote: »
    Looks great!!


    I am going out today to get the stuff to make it..:)




    Nick

    you won't regret it .
  • nikolas812
    nikolas812 Posts: 2,915
    edited October 2008
    I just put dump #1 in and OMG it already smells glorious!!


    Can't wait til its done....:)




    Nick