MC's Jailhouse Chilli

[hiccy18]

I have a book of cookoff winning recipes which I've picked through over the years; I cooked this recipe for the first time this weekend, it's very good. I don't think it needs sweetening, there's sufficient sweetness from the beer and onions. I did slow cook it in the oven for a few hours initially, then reduced it on the hob with a fast simmer for a couple of hours. I think I'll cook it again before I think how I would tweak it, but if you wanted it smokey I would think using some chipotle and adding some hickory smoke would work well.

I found the book on World of Books, it's on its way.

[Mobile Chicane]

hiccy18 said:

I have a book of cookoff winning recipes which I've picked through over the years; I cooked this recipe for the first time this weekend, it's very good. I don't think it needs sweetening, there's sufficient sweetness from the beer and onions. I did slow cook it in the oven for a few hours initially, then reduced it on the hob with a fast simmer for a couple of hours. I think I'll cook it again before I think how I would tweak it, but if you wanted it smokey I would think using some chipotle and adding some hickory smoke would work well.

I found the book on World of Books, it's on its way.

I often use part chipotles in it these days for smokiness and also vary the 'chilli powder' element with guajillo, ancho, serrano, pasilla etc, according to the cut of meat used / seasons / what I feel like, often starting with a good sniff of the raw ingredients and taking it from there.

Chillies / peppers / onions / garlic all vary according to variety, source, and freshness. It's also worth noting that in the decades since I first started making that recipe, I've come on leaps and bounds as a cook, and now a (part-time) professional Chef.

[PositronicRay]

Hello OP here.

As always one adjusts these things to taste and store cupboard.

But amongst other modifications I use wine instead of beer for a far richer sauce.

[craigjm]

PositronicRay said:

Hello OP here.

As always one adjusts these things to taste and store cupboard.

But amongst other modifications I use wine instead of beer for a far richer sauce.

Wine? Wine? Are you Californian? The Texans would have you hung drawn and quartered

[craigjm]

PositronicRay said:

Hello OP here.

As always one adjusts these things to taste and store cupboard.

But amongst other modifications I use wine instead of beer for a far richer sauce.

Wine? Wine? Are you Californian? The Texans would have you hung drawn and quartered

[Steve H]

PositronicRay said:

Hello OP here.

As always one adjusts these things to taste and store cupboard.

But amongst other modifications I use wine instead of beer for a far richer sauce.

I had been considering this as I do like to cook with red wine, that’s on the list then thanks

(No Texans will be fed during the eating of this meal)

[Steve H]

A slight change of timetable meant that we are eating chilli today so I started prepping around 6.30 this morning aiming for a 2pm feed.



Sweating off some bacon




The OJ isn’t going in !



Meat from Aldi



Browning off the stewing steak and adding spices to the onions



And all in together



To the bbq with two mince patties, plenty of smoke and a temp of around 150c



A while later……..




More to follow!

[Steve H]

So a couple of hours on the bbq with some cherrywood for smoke. It’s blowing a gale out there but temps are pretty consistent



The beef is still feeling like firm chunks but there’s a way to go yet



Roughly chopped/crumbled the mince patties



All mixed in and ready to keep smoking for a few hours, I figure that when the coals run out and the temperature starts to fade it can go in the oven on a low simmer until we are ready to eat which should give around 6 hours total time in the pot

Sorry if anyone cricks their neck looking at the photos

[Patrick Bateman]

Which beers are a no go?

Guinness/Newcastle Brown Ale both acceptable?

[The Gauge]

No photos but I made this the other day, but swapped a couple of ingredients to make use of what I already had in the fridge, such as beef & pork mince used instead of all beef. Cooked in my Instant Brand combined pressure cooker/slow cooker on slow cooker mode (High heat setting). Turned out well using about 1/2L of stock (hot water with 1 x beef Oxo cubes) and a few glugs of beer. May even use less liquid next time.

Edited by The Gauge on Tuesday 16th January 09:59

[Patrick Bateman]

Found some dark island ale in Lidl which is described as 'chocolatey' so will see how it fares.

[beambeam1]

I've been using this instead of beer the last few times, goes well.

[JKRolling]

Patrick Bateman said:

Found some dark island ale in Lidl which is described as 'chocolatey' so will see how it fares.

I’ve found that this works really well and also the Sainsburys TTD London Porter. I think it’s possibly the same beer.



https://groceries.aldi.co.uk/en-GB/p-specially-sel...

[craigjm]

Steve H said:

So a couple of hours on the bbq with some cherrywood for smoke. It’s blowing a gale out there but temps are pretty consistent

SNIP

Did all that effort make any noticeable difference?

[Stella Tortoise]

JKRolling said:

Patrick Bateman said:

Found some dark island ale in Lidl which is described as 'chocolatey' so will see how it fares.

I’ve found that this works really well and also the Sainsburys TTD London Porter. I think it’s possibly the same beer.



https://groceries.aldi.co.uk/en-GB/p-specially-sel...

Brains Dark is my go to chilli beer, tasting notes are chocolate and coffee, both acceptable in a chilli apparently.

[Steve H]

craigjm said:

Steve H said:

So a couple of hours on the bbq with some cherrywood for smoke. It’s blowing a gale out there but temps are pretty consistent

SNIP

Did all that effort make any noticeable difference?

Hard to say TBH. I cook on the bbq all year round so I wouldn’t really say it was such a lot of effort but it’s my first time making this so I have nothing to compare to.

For me it was a little strong on heat when we first had it so I would probably tweak in a little less chilli and more of the other flavours next time. We had the left overs a couple of days later and it was notably better, I reheated it with more red wine and some tomato paste to balance it out so that will have helped but it could have mellowed out a bit in the meantime as well.

[TypeR]

craigjm said:

Steve H said:

So a couple of hours on the bbq with some cherrywood for smoke. It’s blowing a gale out there but temps are pretty consistent

SNIP

Did all that effort make any noticeable difference?

It looks like he had a lot of fun cooking it all, so that's a win anyhow.
I'm too much of a wuss to be playing with a Bbq in this weather though!
Heading off to the supermarket for beef, bacon and dark beer now. One bottle for the pot, one for the cook.

[Sway]

New Kamado Joe classic 3 arrived, and planning on cooking for our 'wedding festival' in August - so what better to do for the first low and slow cook but some Jailhouse, seeing as I'll have an official Ball'n'Chain?!!

Spatchcock chicken and roast spuds worked well last night, this is being done with cherry wood for smoke (hopefully) without overpowering. Have dialled the chilli back a tad as a tester, so it's 'everyone friendly'.

Just gone on, let's leave it a couple of hours to smoke.

[Sway]

Mid cook.


Done. Leaving to mature for 24 hours in the fridge so dinner tomorrow. Sneaky taste was quite mouthwatering!



Shiny new Kamado used barely any charcoal, so shut down and ready for tomorrow's cook. It offends me it's all still super shiny and clean! Cherry gave a lovely smokey flavour, don't think I'd want to use the weightier oak. Barely any effort, just set and forget.