That's SWEET, Jay!!!
I love the recipe....wanna cough-up more specifics or is it a well guarded secret?
I love the recipe....wanna cough-up more specifics or is it a well guarded secret?
food First Chili Cookoff
- Thread starter JayT
- Start date
Oh....you know....like the order in which the ingredients go in.....the prep of the meats before assembly, cook times....stuff like that.
I like my recipe, but would love to try this one!
how about ingredient amounts, Paulky
SO formal!!! You know my name.
Anyway......he already said he didn't remember the amounts, so I figured I guess.....
It's not that I don't remember, more that I just don't measure. It's a feel thing. I add by sight and continue tasting as I go. The order of ingredients was brown the smoked sausage and remove with a slotted spoon. Same with the steak. Both of them are cut into about 3/8" pieces. Next I add the ground beef and brown it. While it is browning I add the peppers, onions, some of the chili powders, garlic, cumin, etc (all the spices), and tomato paste. Next, I add the beer and cook that for a few minutes before adding beef broth, tomatoes, and tomato sauce. After this all cooks for a while, maybe an hour, I taste and reseason then add the brown sugar and molasses to taste. Then I put the meat back in and add the beans. Make sure the consistency I'm looking for and taste again. Then I simmered it for about 8 hours. I let it cool in my garage overnight at simmered it four more hours the morning of the cookoff. Hope that helps some.
OOPS! Sorry, 'bout that, Pauly....typo~~SO formal!!! You know my name.
Anyway......he already said he didn't remember the amounts, so I figured I guess.....
And I missed the part about not know the measurements. Can't keep up on EVERY post 
JayT, please tell me you put the chili into flat pans or shallow bowls to chill in the garage overnight?
That's what JT called it on chat the other night.... although now I'm wondering how you are defining "it"......
OOPS! Sorry, 'bout that, Pauly....typo~~
JayT, please tell me you put the chili into flat pans or shallow bowls to chill in the garage overnight?
no I didn't, but my garage is colder than my fridge, does that count?
It's good that the garage is colder than the refer, but the issue is how fast the pot of chili can cool down. If it's in a stock pot, the inside area of the pot won't chill fast enough and you risk nasties growing in the lukewarm chili. The food should chill from hot off the stove (over 160F) to below 40F in less than 4 hours. Using flat pans or shallow bowls speeds the chilling process and the nasties don't have time to grow.
I always think of flat metal pans for chilling foods, but rectangle tupperware tubs work great. It's best to cover the chili with plastic wrap or wax paper right on top of the chili until it's cold, then put the regular lids on.
Generally, at least around here, the health departments want thick food items, like beans, chili, roasts, stew, etc, to be put in the refer in pans or meat chunks such that the food is no more than 2" deep.
Another option for fast chilling using the stock pot is to put the pot in a deep sink with ice water (or snow-water this time of the year
) up to the level of the food. Stir the chili frequently and replace the ice(snow) as it melts. Once it's chilled to below 40F, you're safe to put out in the garage.Sorry to get all off on a Food Service101 tangent here. Just don't want anyone to get sick.
Looking forward to your next competition!
Now, now, SL..... you know the PA Posse believes they are impervious to nasties.....
I'm with salsalady on this one. Remember the danger zone for food bacteria. 40°F (4.4°C) and 140°F (60°C)
Here's a video to remind you Funny thing is from now on when you cool down foods for safe storage you will be singing this song....muahahahaha
Here's a video to remind you
Funny thing is from now on when you cool down foods for safe storage you will be singing this song....muahahahahaHey - don't get me wrong - I'm completely with SL on this one, too. Just ribbin' a certain PA Posse member whom we all know and love....
Jay has a WiN no matter the beans 'thang. Like him, I just throw ingredients in and TASTE! So many culinary wannabe's forget that step simply following blindly a recipe. I have experienced the man's cooking skills first hand. Jay is the real deal and will rock your world which can only end in a WIN for you! Closer to Texas I am compadre's.
I'm gonna say yes.
I never thought about cooling my chili off quickly. I usually just stuck the giant pot on the back step or out in the storage shed (in the winter, of course!) I figured it had been on the stovetop boiling for 6-8 hours and kept covered.....and that nothing could have survived to taint it overnight. Plus, like you said.....ya have to re-heat it anyways.
This is probably why I don't work for the health department.....
No. The heat will kill the bacteria, but not the toxins they have produced. That's what will make you sick.
www.foodsafety.asn.au
"Bacillus cereus
B. cereus can form heat resistant spores and a heat resistant toxin. If cooked food is
allowed to cool slowly the spores can germinate. If growth occurs then the toxin can
form under certain conditions. Reheating or lightly cooking the food will not destroy
this toxin."