Tim's Faves - Shakes, chili, etc..

**timdull2** · 06-22-2007, 03:19 PM

If'n you're a fan of hot stuff, then you're gonna love this one! It's my own original take on some pretty standard chili, but with lots of heat, lots of spice, and a bit of a twist. The best part is that you can modify this any way you want! Yup, it's a "fridge chili" - if you wanna add something else, throw it in the pot!! And of course, modify it to be as healthy or unhealthy as you like. And by the way, this recipe won 3rd prize in the Marlboro Chili Cook-off, circa 1999 or so. (No, don't smoke Marlb's, but had to enter anyway!)

Tim's Whoop-ass Chili: It's "Ow, my ass hurts" Good!!

2lbs lean ground beef
1 large vidalia onion
2 cloves garlic
2 Tbsp. margarine (or butter, whatever)
3 cans kidney beans
1 jar tomato sauce (regular pasta sauce will do nicely)
1 cup hot salsa
6-10 jalapeno peppers, fresh
1-2 habanero peppers
1 Tbsp salt
2 Tbsp black pepper
1 cup sugar
2 Tbsp red pepper (flakes or powder)
1 Tbsp cumin
1 Tbsp curry powder
2 cans of beer (any)

Method:
1. Chop onions, garlic, jalapenos, hab's.
2. In a LARGE pot, melt butter. Add onions, garlic, 1/2 of peppers (combined). Cook till onions are soft. Remove veggies to a plate.
3. Put ground meet into pot, sprinkle with half the salt, all the black pepper and cook until brown (not well done!).
4. Reinstate veggies into pot with meet. Add tomato sauce, salsa, and 1 can of beer. Crack the other can and drink while you're slaving over a hot stove.
5. Throw the beans into the pot. Turn heat to low or medium-low and let simmer.
6. When it comes to a slow boil, add in the rest of the spices and peppers. Stir.
7. After about 15 minutes at a simmer, add the sugar and stir well.
8. Let simmer 2-3 hours or until it becomes really thick and dark red. Stir it every 10 minutes or so so that the stuff doesn't stick to the bottom of the pot and burn. (It will, but it's still tasty that way.)
9. When it looks like a dark red mess and the beans have even started to break up, call it quits. Grab a bowl and a spoon and serve yourself up some of that wonderful lovin'!!!

Last note:
This chili is designed to be hot, but still have sweetness to it. The sugar will cut down on a lot of the initial punch of the peppers, but it will still burn the throat pretty good. You know it's done when after it cools down to edible temperature, your spoon can almost stand on its own in the middle of the bowl!! It's hearty, spicy, hot, and definitely good stuff!!

P.S. - I can not be held responsible for broken bathroom pipes due to the fantastic nature of this chili. Please consult your physician if rectal bleeding persists for more than 3 days.

Enjoy!!

**Ikaika** · 06-22-2007, 03:37 PM

that chili recipe looks fantastic. Food bores me unless it makes me sweat.

**timdull2** · 06-22-2007, 04:22 PM

Quote:

Originally Posted by Ikaika

that chili recipe looks fantastic. Food bores me unless it makes me sweat.

Bingo!!! Of course, feel free to dial up the heat on it as much as you want!

Around my neck of the woods, it's all meat n potatoes or "hunky" food. I much prefer Oriental or Mexican...and seafood is the best!! I love to cook, but folks don't always want to eat what I make.

As for heat, in college, I had a minifridge with a collection of 35 of the hottest sauces of the world that I could get my hands on. At all of them on a rotating basis according to what was for dinner (or lunch, or breakfast!!!).

**Ikaika** · 06-22-2007, 04:33 PM

I'm Thai, so hot food is totally standard for me. Although hot to me is enough to kill a lot of my friends.

**timdull2** · 06-22-2007, 06:06 PM

Quote:

Originally Posted by Ikaika

I'm Thai, so hot food is totally standard for me. Although hot to me is enough to kill a lot of my friends.

Thai rocks! Not being too stereotypical, but I do love the general use of peanut with chili. It's a very nice combo!

Alright, here's another recipe from my private stash. As mentioned elsewhere, in my intro perhaps, I love to BBQ. No, not just grill, but actually do up some Q. (I've got 3 grills, yet my back yard is only about 25'x10'!)

Here's my own concoctions for a great all-around RUB!! Oh, what's a rub? No, it's not what you do in the bathroom lookin at M&F Mag, or what your girlfriend wants you to do to her before bed, but it's the REAL STUFF that makes BBQ what it is! Forget the sauce, RUB IT!!!

My RuB:
(measured in parts, so use cups, tbsp, whatever to make your own size batch.)

8 parts dark brown sugar
2 parts Kosher salt (Kosher - makes all the difference)
1 part black pepper
1 part cayenne pepper
1 part mixture*

*mixture varies, but typically consists of 1 part garlic powder, 1 part cumin or curry, 1 part celery seed (for beef, not pork).

Combine all ingredients in a big container.

To do proper Q, Carolina style like I do mine, take your meat and let it come up to room-ish temperature on the counter. Trim as necessary, but leave a bunch of fat on it!! (trust me on this) Cover all sides with yellow mustard. Sprinkle on the rub mixture, coating all sides. Pat it down - you don't have to actually rub it in. Use your smoker as instructions dictate, or better yet, check out Food Network for better directions.

My Q Times:
Rack o' Ribs - 6-8 hours
Brisket - 10-12 hours
Pork Butt - 8-10 hours

I hit it with 3 doses of hickory or mesquite, then let the slow heat of the charcoal take it's toll on it. Don't ever take your meat off early!! You'll be well rewarded later!!

Sauce rules:
Sauce is for dipping, not slathering. If you must do some Q sauce, try making your own by catching some of the drippings and combining it with some of the rub mix. You'll like it better, guaranteed!!

Last Warning:
Do NOT, under ANY circumstances, use this rub on a gas grill!! The sugar will melt and burn and you'll be left with an absolute mess. NEVER attempt to do proper Q on a gas grill - you'll never be able to hold the heat low enough for that long.

Alright, that's it! Have fun! Now go get you some summertime meat fun!!

**Ikaika** · 06-22-2007, 06:30 PM

oh man i can't wait till i get a smoker...

**Proverbs** · 06-22-2007, 07:09 PM

nice to see you're making yourself at home Tim .. I'm going to have to experiment with your rub

.. I just might fire up the Q this weekend.

**DarkFalcon** · 06-22-2007, 10:17 PM

These actually look tastey!

Not your usual grab a can of tuna and put some hot sauce on it.

**timdull2** · 06-22-2007, 10:53 PM

Quote:

Originally Posted by PROVERBS 4:13

nice to see you're making yourself at home Tim .. I'm going to have to experiment with your rub

.. I just might fire up the Q this weekend.

Go for it, man!!! All I have is a cheap li'l kettle kind - charcoal smoker/grill combo thing. It does the trick decent enough. I just love my meat!!!!

(Take THAT one however ya like....AAAAAAHH HA HA HA HA HA HA HA!!!)

**timdull2** · 06-22-2007, 10:56 PM

Quote:

Originally Posted by DarkFalcon

These actually look tastey!

Not your usual grab a can of tuna and put some hot sauce on it.

Nah...much better!

Pouch of tuna
Garbanzo beans
Dandelion greens (flower too, if you like)
Radicchio
Balsamic Vinaigrette

Mix and serve. Nice fresh spring bitter green salad!!

**Proverbs** · 06-22-2007, 11:22 PM

Quote:

Originally Posted by timdull2

I just love my meat!!!!
(Take THAT one however ya like....AAAAAAHH HA HA HA HA HA HA HA!!!)

Dark Falcon loves his meat too!

.. sounds like you guys might get along really well .. lol .. seriously though, what type of meat do you like to Q up the best? I usually go the tri-tip route when slow cooking .. ribs too of course .. and I've begun experimenting with brisket .. but I need to try a larger cut next time.

**timdull2** · 06-23-2007, 12:44 AM

Quote:

Originally Posted by PROVERBS 4:13

Dark Falcon loves his meat too!

.. sounds like you guys might get along really well .. lol .. seriously though, what type of meat do you like to Q up the best? I usually go the tri-tip route when slow cooking .. ribs too of course .. and I've begun experimenting with brisket .. but I need to try a larger cut next time.

I love to do a brisket. My grilling surface isn't big enough to get a full one on, but I can usually cut it in half and go from there. Most often I pick one up at the local Walmart (other actual grocery stores don't seem to have them for some reason) in a cryovac package. They're still good that way, too. I love to catch them on "yellow tag special" - they don't go fast cause nobody will buy one! I look for between 6-10lbs. Depends on what I'm in the mood for.

Did 2 roaster chix once - 4 hours only. Turned out REALLY nice!! My ribs seem to dry out...not enough fat on 'em for how hot my smoker gets. Someday, I'll have a proper indirect one. Someday...

**DJSTARER** · 07-02-2007, 05:34 PM

I'm an eater as well. I'm excited to make the chilli.

Vario · 07-06-2007, 02:05 AM

keep posting these recipes man

Vario · 07-22-2007, 03:33 PM

made a chili, sort of similar to what you have but with a few mods based on what I had around. Tasted great!

**timdull2** · 07-29-2007, 09:35 PM

Cool, Vario. The beauty of chili is that it's customizable. Throw in what you have and cook it!

Sorry I haven't been around to add more recipes lately. I'll have some more coming up soon.

Tim's Faves - Shakes, chili, etc..
Author: timdull2
Time: N/A Difficulty: N/A Serving Size: N/A	Description N/A
Ingredients
N/A
Preparation
No prior preparation is required.
Instructions
N/A

06-22-2007, 03:19 PM	#2
timdull2 IronMass Sponsor Join Date: Jun 2007 Location: J-town, PA Posts: 63 Recipes: 0 Rep Power: 6	Re: Tim's Faves - Shakes, chili, etc.. If'n you're a fan of hot stuff, then you're gonna love this one! It's my own original take on some pretty standard chili, but with lots of heat, lots of spice, and a bit of a twist. The best part is that you can modify this any way you want! Yup, it's a "fridge chili" - if you wanna add something else, throw it in the pot!! And of course, modify it to be as healthy or unhealthy as you like. And by the way, this recipe won 3rd prize in the Marlboro Chili Cook-off, circa 1999 or so. (No, don't smoke Marlb's, but had to enter anyway!) Tim's Whoop-ass Chili: It's "Ow, my ass hurts" Good!! 2lbs lean ground beef 1 large vidalia onion 2 cloves garlic 2 Tbsp. margarine (or butter, whatever) 3 cans kidney beans 1 jar tomato sauce (regular pasta sauce will do nicely) 1 cup hot salsa 6-10 jalapeno peppers, fresh 1-2 habanero peppers 1 Tbsp salt 2 Tbsp black pepper 1 cup sugar 2 Tbsp red pepper (flakes or powder) 1 Tbsp cumin 1 Tbsp curry powder 2 cans of beer (any) Method: 1. Chop onions, garlic, jalapenos, hab's. 2. In a LARGE pot, melt butter. Add onions, garlic, 1/2 of peppers (combined). Cook till onions are soft. Remove veggies to a plate. 3. Put ground meet into pot, sprinkle with half the salt, all the black pepper and cook until brown (not well done!). 4. Reinstate veggies into pot with meet. Add tomato sauce, salsa, and 1 can of beer. Crack the other can and drink while you're slaving over a hot stove. 5. Throw the beans into the pot. Turn heat to low or medium-low and let simmer. 6. When it comes to a slow boil, add in the rest of the spices and peppers. Stir. 7. After about 15 minutes at a simmer, add the sugar and stir well. 8. Let simmer 2-3 hours or until it becomes really thick and dark red. Stir it every 10 minutes or so so that the stuff doesn't stick to the bottom of the pot and burn. (It will, but it's still tasty that way.) 9. When it looks like a dark red mess and the beans have even started to break up, call it quits. Grab a bowl and a spoon and serve yourself up some of that wonderful lovin'!!! Last note: This chili is designed to be hot, but still have sweetness to it. The sugar will cut down on a lot of the initial punch of the peppers, but it will still burn the throat pretty good. You know it's done when after it cools down to edible temperature, your spoon can almost stand on its own in the middle of the bowl!! It's hearty, spicy, hot, and definitely good stuff!! P.S. - I can not be held responsible for broken bathroom pipes due to the fantastic nature of this chili. Please consult your physician if rectal bleeding persists for more than 3 days. Enjoy!! __________________ AX Rep / Complete AXhole! tim@anabolicx.com

06-22-2007, 03:37 PM	#3
Ikaika shippin dem stacks Join Date: Jul 2005 Location: San Diego, CA Posts: 3,650 Recipes: 0 Rep Power: 207	Re: Tim's Faves - Shakes, chili, etc.. that chili recipe looks fantastic. Food bores me unless it makes me sweat. __________________ No supplement can make up for the lack of a strong work ethic.

06-22-2007, 04:33 PM	#5
Ikaika shippin dem stacks Join Date: Jul 2005 Location: San Diego, CA Posts: 3,650 Recipes: 0 Rep Power: 207	Re: Tim's Faves - Shakes, chili, etc.. I'm Thai, so hot food is totally standard for me. Although hot to me is enough to kill a lot of my friends. __________________ No supplement can make up for the lack of a strong work ethic.

06-22-2007, 06:30 PM	#7
Ikaika shippin dem stacks Join Date: Jul 2005 Location: San Diego, CA Posts: 3,650 Recipes: 0 Rep Power: 207	Re: Tim's Faves - Shakes, chili, etc.. oh man i can't wait till i get a smoker... __________________ No supplement can make up for the lack of a strong work ethic.

06-22-2007, 07:09 PM	#8
Proverbs Mr. Warm & Easy Join Date: May 2005 Posts: 5,268 Recipes: 0 Rep Power: 221	Re: Tim's Faves - Shakes, chili, etc.. nice to see you're making yourself at home Tim .. I'm going to have to experiment with your rub .. I just might fire up the Q this weekend. __________________ Ads by Google are contextually relevant advertisements that appear beside related content on the page. The web publishers who display Ads by Google are part of the Google AdSense program, and the ads come from Google's base of AdWords advertisers.

06-22-2007, 10:17 PM	#9
DarkFalcon I've got a RAGING clue! Join Date: May 2005 Location: dnyc99's cleaning staff Posts: 12,526 Recipes: 0 Rep Power: 309	Re: Tim's Faves - Shakes, chili, etc.. These actually look tastey! Not your usual grab a can of tuna and put some hot sauce on it.

07-02-2007, 05:34 PM	#14
DJSTARER Writing Staff Join Date: Oct 2005 Location: State College, PA Posts: 3,910 Recipes: 0 Rep Power: 109	Re: Tim's Faves - Shakes, chili, etc.. I'm an eater as well. I'm excited to make the chilli. __________________ My philosophies on training: "Extreme training yields extreme results" "Just because you can, does not mean you should" "The best program is the one you are not doing" Penn State Powerlifting-181 lb weightclass PGA Professional of America Current Stats: 474 Squat 601 Deadlift 320 Bench Goals for next training cycle: Total 1400 in competition

07-06-2007, 02:05 AM	#15
Vario Pro Stature Join Date: Mar 2006 Posts: 285 Recipes: 1 Rep Power: 12	Re: Tim's Faves - Shakes, chili, etc.. keep posting these recipes man __________________ 165-181 Class Current - (Season Goal) Bench: 235(275), Squat: 385+(405), Deadlift: 420(500), Standing Press: 165 (185)

07-22-2007, 03:33 PM	#16
Vario Pro Stature Join Date: Mar 2006 Posts: 285 Recipes: 1 Rep Power: 12	Re: Tim's Faves - Shakes, chili, etc.. made a chili, sort of similar to what you have but with a few mods based on what I had around. Tasted great! __________________ 165-181 Class Current - (Season Goal) Bench: 235(275), Squat: 385+(405), Deadlift: 420(500), Standing Press: 165 (185)

07-29-2007, 09:35 PM	#17
timdull2 IronMass Sponsor Join Date: Jun 2007 Location: J-town, PA Posts: 63 Recipes: 0 Rep Power: 6	Re: Tim's Faves - Shakes, chili, etc.. Cool, Vario. The beauty of chili is that it's customizable. Throw in what you have and cook it! Sorry I haven't been around to add more recipes lately. I'll have some more coming up soon. __________________ AX Rep / Complete AXhole! tim@anabolicx.com