MC's Jailhouse Chilli

[ecsrobin]

Tickle said:

After a brief chat to my dad (Tickle Snr) about Jailhouse and Texan style chilli, he dropped this off this morning. Not sure where he got it from! Anyway, will come in useful now it's officially chilli season.

Assume it’s from here. https://www.chilliwizards.co.uk/Oregano----Grade-A...

[craigjm]

Riley Blue said:

Has anyone made a vegetarian version? Is it just a case of leaving out all meat or substituting it with something - what?

I've been asked to do so as a 'thank you' to someone but I've never cooked veggie before.

It doesn’t really work with chicken or vegetarian really having tried both as the sauce is all about slow cook and the meat breaking down. I would use a different recipe for a veg chilli

[ambuletz]

thought i should share.
how to make kevins chili from the officee.

https://www.youtube.com/watch?v=VTlf2Lqy20k

nothing remarkable/unique about that. but more interesting him plugging his chili cookbook that had hundreds of recipes, collected from various cooks, chefs and chili cook off winners.

[ecsrobin]

craigjm said:

Riley Blue said:

Has anyone made a vegetarian version? Is it just a case of leaving out all meat or substituting it with something - what?

I've been asked to do so as a 'thank you' to someone but I've never cooked veggie before.

It doesn’t really work with chicken or vegetarian really having tried both as the sauce is all about slow cook and the meat breaking down. I would use a different recipe for a veg chilli

We actually prefer the flavour of our veggie version over the meat version.

We follow the recipe but replace all the meats for qourn mince, I tried ikeas alternative the other day but it wasn’t the same for stock we use bouillon powder.

[craigjm]

ecsrobin said:

craigjm said:

Riley Blue said:

Has anyone made a vegetarian version? Is it just a case of leaving out all meat or substituting it with something - what?

I've been asked to do so as a 'thank you' to someone but I've never cooked veggie before.

It doesn’t really work with chicken or vegetarian really having tried both as the sauce is all about slow cook and the meat breaking down. I would use a different recipe for a veg chilli

We actually prefer the flavour of our veggie version over the meat version.

We follow the recipe but replace all the meats for qourn mince, I tried ikeas alternative the other day but it wasn’t the same for stock we use bouillon powder.

Yea but my point is that with anything other than the two types of beef it doesn’t really taste like jailhouse chilli it’s “just another chilli” because it is the meat juices and the meat breaking down that gives the sauce its flavour and texture. Don’t get me wrong I’m not saying you can’t do it but it really isn’t the same thing.

[ecsrobin]

craigjm said:

Yea but my point is that with anything other than the two types of beef it doesn’t really taste like jailhouse chilli it’s “just another chilli” because it is the meat juices and the meat breaking down that gives the sauce its flavour and texture. Don’t get me wrong I’m not saying you can’t do it but it really isn’t the same thing.

I disagree, compared to other chillis I’ve made and had the 2 are comparable.

[m3jappa]

I am making a batch today and got myself some of that mexican oregano. While i was at it i ordered a load of chilli sauces, some habernero pods, habernero chilli powder and other various things.

On todays batch i used habernero powder instead of the normal chilli powder and used 2 small haberneros i grew myself. I put in the normal 1.5 tbs into the onion......

Upon adding the habernero powder to the onion i was greeted with what i can only describe as plumes of fking chilli smoke, i couldn't stop coughing and must have sneezed 20 times.

Wife and kids get home, they start coughing as well......it was like a fking gas chamber round here, even with all windows and doors open.

Anyway, it looks like this chilli batch will only be able to be eaten by me just tested a bit mid cook and its fking hot!

Habernero looks so friendly and fun but people myself included forget just how bloody hot they can be!

[indigochim]

If there's too much heat you could add some milk (full fat neutralises the most) or some chopped tomatoes, apparently the acid helps neutralise the heat.

[illmonkey]

As way of bump age, I dug deep and found one of my originals.

The flavour is better in this first batch, but not much beef chunk, which I increased in the 2nd batch.

[JKRolling]

I thought I’d lost this recipe, thank goodness it’s still up when I searched jailhouse chilli. I’m making this tomorrow with mince and short ribs plus adding some guajillo, ancho and pasilla chillis I’ve got from Mexican Mama.

[Steve H]

zygalski said:

Jailhouse Chili

2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt


In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.

In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.

Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.

Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.

Simmer on a very low heat for 1 hour.

Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.

Serves 6 - 8.

So I’ve followed this thread for years and wanted to have a go at it but unfortunately Mrs H is not a fan of food with a kick .

But we are having a post-xmas gathering and she loves leftover turkey so I’m in business cooking for everyone else .


The plan is an over-the-top chilli based on this recipe but smoking the mince patty above a dutch oven with all the other ingredients in on a bbq, then breaking it up into the chilli and doing a slow low temp cook to soften the meat etc.

For the beef I was looking at either stewing steak or possibly a small brisket to cube up, depending really on what I can get.

We will be out during the day so it will most likely be made on Christmas Eve to be reheated on Boxing Day so should have time to really settle some good flavour in.

I’ve hit the chilliwizzards website and have all the spices from them including some whole dried chipotle chillis.

So, questions………….

1. Is brisket a good option or am I better just with the cubed stewing steak?

2. How many chillis to use and do I soak them first? Include the seeds or not?

3. So I don’t make a huge blunder, is that really 3 TABLESPOONS of chilli powder plus one of cayenne? Seems like a lot compared to other recipes that I have seen?? Happy for it to have a bit of kick but not trying to give my guests a challenge that they will be talking about or regretting till next Christmas .

4. Best accompaniments? I’ve got rice but thinking maybe garlic bread, what kind of veg/salad is recommended?

5. Any other comments or recommendations would be welcome!

[craigjm]

I always include the seeds. I don’t soak them. I find it’s not a huge heat with those quantities based on the amount of meat. Brisket would work if you want to use that. What you want is the bigger chunks to break down and it just gives a nice consistency against the mince.

Many people I have fed it to feel it’s very meat heavy so sometimes I add beans which I know is a sin or take some of the sauce and make a mixed bean side from it.

Generally serve with rice, use American long grain no basmati or jasmine etc here. Corn chips, pico de gallo and if there are women then a mixed salad.

You won’t need anywhere near the amount of liquid the recipe says. Start with half and top it up if needed as it cooks. Same with the spices you can always add more later

[eyebeebe]

I use stewing steak. I follow the recipe for browning the meat and getting all the ingredients together then smoke it in a Dutch oven. Normally for around 5 hours. Last time I fell asleep and it ended up on for closer to 12 hours. It had dried out, but some additional water brought it back to life. The meat was totally broken down though, so that‘s too long!

I use hickory or oak as the smoking wood.

We like our food spicy, so normally add a full can of chipotles and I have accidentally doubled up on the chilli powder before and didn‘t think it was too strong. There‘s a lot of meat in the recipe. I‘m also another philistine who adds kidney beans to the recipe. In terms of liquid, I just add the stock cube and no water and a 330ml bottle of beer. Unless I fall asleep, that‘s plenty of moisture.

[JKRolling]

I’ve recently started using 2 tablespoons of chilli powder and add a heaped teaspoon or two of this to the meat / onion mixture and cook it out for a few minutes before adding the tomatoes, stock and beer.

[ecsrobin]

JKRolling said:

I’ve recently started using 2 tablespoons of chilli powder and add a heaped teaspoon or two of this to the meat / onion mixture and cook it out for a few minutes before adding the tomatoes, stock and beer.

I haven’t used this in a chilli but this stuff is great at adding a good flavour to things like casserole.

[Craikeybaby]

We have also adapted it: added beans and less chilli powder, now that the kids also eat it.

But it is a really good recipe to start from.

[Steve H]

Perfect, thanks chaps .

[Mobile Chicane]

Yes it is TABLESPOONS of chilli powder. Long slow cooking softens the heat.

I've simplified the method and now just bung it all in the slow cooker. Cut the volume of liquid by a half and keep an eye on it - you can always add more if it's looking dry.

Smoked meats sound like an excellent idea, but you will get the best results from the cheapest gristliest beef cooked long and low. Tesco frozen casserole 'beef' probably ran at Aintree but is great in this dish.

[Steve H]

Thanks MC, the plan is it will get a good few hours so should be good.

The only chilli I’ve made previously said Schwartz on the packet so I wanted to be sure .

[Stevil]

Steve H said:

Thanks MC, the plan is it will get a good few hours so should be good.

The only chilli I’ve made previously said Schwartz on the packet so I wanted to be sure .

Well you're definitely in for a treat, it always goes down a storm when I make it, I rarely ever get to enjoy any leftovers.