Sorry to ask such a dumb question guys, but i dont have a single cooking gene. Can i use breakfast sausage to make chili??? Or will that end up tasting all wrong??? The meat in question is some javelina ground with pork fat and LEM breakfast sausage spices.
vingthorr
ATTN CHILI EXPERTS: Breakfast sausage in chili???
Ving,
There's no real right or wrong. Plus like anything in life it is always a learning experience. Chili can have any meat in it or even vegetarian. As a matter of fact the Pueblo Indians in NM are very fond of chunks of pork with green chilies (lots of them and very hot). You can use turkey, chicken and beef as well.
Depending on who you got the javelina from you need to know what percentage of fat is in it. Meat for chili should be an 80/20 mix. Too little fat makes the sausage dry and tasteless. It's easy to add fat if you have to though. Get some more pork fat, bacon grease (from cooked bacon) or even some salt pork. But her's where common sense comes in, if you use salt pork or bacon grease, don't add any salt till the end of cooking. Actually pork fat or lard is an easy way to add fat without a lot of salt.
John
There's no real right or wrong. Plus like anything in life it is always a learning experience. Chili can have any meat in it or even vegetarian. As a matter of fact the Pueblo Indians in NM are very fond of chunks of pork with green chilies (lots of them and very hot). You can use turkey, chicken and beef as well.
Depending on who you got the javelina from you need to know what percentage of fat is in it. Meat for chili should be an 80/20 mix. Too little fat makes the sausage dry and tasteless. It's easy to add fat if you have to though. Get some more pork fat, bacon grease (from cooked bacon) or even some salt pork. But her's where common sense comes in, if you use salt pork or bacon grease, don't add any salt till the end of cooking. Actually pork fat or lard is an easy way to add fat without a lot of salt.
John
Ving and others,
Here is the best book for beginners. I bought it about 15-20 years ago. It's by Jane Butel and it's called Chili Madness. You can get it on amazon for a buck or less.
http://www.amazon.com/gp/offer-listing/0894801341/ref=dp_olp_used?ie=UTF8&condition=used
Here is the best book for beginners. I bought it about 15-20 years ago. It's by Jane Butel and it's called Chili Madness. You can get it on amazon for a buck or less.
http://www.amazon.com/gp/offer-listing/0894801341/ref=dp_olp_used?ie=UTF8&condition=used
Breakfast sausage make great chili. Just have to be careful of the how much of the other seasonings you use.
I do all kinds of crazy variations with my chilli. NEVER use a recipe, just wing it!
I have been known to add yellow mustard powder, coffee, sausage, deer, ground turkey or pork, cumin, cayanne, curry, .... I have a habit of just raiding the frig and spice cabinet when I cook! Whatever is there is likely not safe!
I have been known to add yellow mustard powder, coffee, sausage, deer, ground turkey or pork, cumin, cayanne, curry, .... I have a habit of just raiding the frig and spice cabinet when I cook! Whatever is there is likely not safe!
Hey there vingthorr -- Around here it's to far to go to town for the breakfast sausage, so we just stick our heads out the door, shoot a rattlesnake, and use it. Here's a recipe... Best regards. Wind
Rattlesnake Chili
1 large onion, chopped
3 large garlic cloves, minced
1 red bell pepper, chopped
3 jalapeno peppers, chopped
1 28 oz. can diced tomatoes
1 15 oz. can tomato paste
1 28 oz. can chili beans
1/4 cup chili powder
2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
2 lb. rattlesnake meat
juice from 1/2 lemon
Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.
Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.
Rattlesnake Chili
1 large onion, chopped
3 large garlic cloves, minced
1 red bell pepper, chopped
3 jalapeno peppers, chopped
1 28 oz. can diced tomatoes
1 15 oz. can tomato paste
1 28 oz. can chili beans
1/4 cup chili powder
2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
2 lb. rattlesnake meat
juice from 1/2 lemon
Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.
Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.
Sausage makes good chili. I'm going to try bratwurst this winter. You can blend different meats(deer with beef is one of my favorites) and chilies(try passilla or ancho) too. I make my chili powder with at least five types of chilies. Each one brings it's own personality to the chili. The beans(served on the side) can be mixed as well.vingthorr said:
I found this bratwurst chili recipe and have been wanting to try it. http://www.tasteofhome.com/Recipes/Hunter-s-Chili My beans will be on the side. I leave "with or without beans" to the person eating the chili.
I've taken my deer to a butcher that turns the ground into what he calls breakfast sausage. Not quite the same as pork breakfast sausage, but similar spices. it makes wonderful chili.
I pride myself on being accurate, but I am glad none of the NM MO's caught my gaffe. The green Chili recipe is a Navajo Indian variation, not the Pueblos.drjjpdc said:
Growing up in West Texas I learned that if Chili had beans in it,, "it wasn't Chili".
Many years later while doing a job in CA I learned from an old Mexican grandmother that if ground meat was used it was just Hamburger Helper with Chili powder.
Her Chili didn't have beans either. Equal parts of diced (med-fine) Pork and Beef are used along with a laundry list of tomato bi-products, spices, and Chilies.
Best Chili I've ever tried and I still make it to this day, although I add some Chili Beans. She'll probably be waiting at the pearly gates with a large spoon to whack me with but I I can't help it, I likes my beans.
As far as "Breakfast Sausage" goes,,, I think I'd pass but the pork might work along with some additional fat.
Course,, if the desert Pigs taste any thing like the wild Pigs I killed while I was working in CA (and I've heard they do, but can't say for sure) I wouldn't feed it to Obama.
Either way,,, good luck.
Charlie
Many years later while doing a job in CA I learned from an old Mexican grandmother that if ground meat was used it was just Hamburger Helper with Chili powder.
Her Chili didn't have beans either. Equal parts of diced (med-fine) Pork and Beef are used along with a laundry list of tomato bi-products, spices, and Chilies.
Best Chili I've ever tried and I still make it to this day, although I add some Chili Beans. She'll probably be waiting at the pearly gates with a large spoon to whack me with but I I can't help it, I likes my beans.
As far as "Breakfast Sausage" goes,,, I think I'd pass but the pork might work along with some additional fat.
Course,, if the desert Pigs taste any thing like the wild Pigs I killed while I was working in CA (and I've heard they do, but can't say for sure) I wouldn't feed it to Obama.
Either way,,, good luck.
Charlie
I use lean pork sausage and cubed pork in my green chili.
There is no wrong in chili but I can tell you smoked paprika is a plus for red chili and apple smoked
black pepper is a plus in green chili.
Red Chili without beans is for Hot Dogs & Sloppy Joes. Just because the wagon ran out of beans by the time it reached Texas
don't give anyone the right to say "real chili" don't have beans. I also use Hominy in red chili instead of masa paste to give it the masa
flavor with more substance. Jake's chilis of substance will keep your belly full all night not look the same way going in as coming out.
There is no wrong in chili but I can tell you smoked paprika is a plus for red chili and apple smoked
black pepper is a plus in green chili.
Red Chili without beans is for Hot Dogs & Sloppy Joes. Just because the wagon ran out of beans by the time it reached Texas
don't give anyone the right to say "real chili" don't have beans. I also use Hominy in red chili instead of masa paste to give it the masa
flavor with more substance. Jake's chilis of substance will keep your belly full all night not look the same way going in as coming out.
My chili recipe is this easy.
1. Go get a pre mix box of spices from the grocery store.
2. Follow the recipe on the back mostly
3. Whatever meat it calls for I usually do half sausage half beef, or a mix of venison, beef, sausage,. it isn't rocket science its chili cooked low and slow. It all works.
4. Whenever it calls for water add good dark beer.
5. Grab whatever stuff in the vegetables/peppers that look good, saute and add. I have used mushrooms, jalapenos, all colors of bell peppers, all kinds of stuff.
6. If you want to get all crazy, rather than one type of bean, add three or four different types.
7. Let it cook for 6-12 hours, salt to taste.
Enjoy
I have never made two batches the same simply because I have no idea what I did last time. This is the best food to start cooking because you really can't mess this up. I have put cinnamon in it and my friends still give me grief over that move. I have used different beers, beans, meat, veggies, even premix starter kits at the store. IT ALL WORKS. well if you add curry or coconuts I'm out but that is a me issue.
micky
1. Go get a pre mix box of spices from the grocery store.
2. Follow the recipe on the back mostly
3. Whatever meat it calls for I usually do half sausage half beef, or a mix of venison, beef, sausage,. it isn't rocket science its chili cooked low and slow. It all works.
4. Whenever it calls for water add good dark beer.
5. Grab whatever stuff in the vegetables/peppers that look good, saute and add. I have used mushrooms, jalapenos, all colors of bell peppers, all kinds of stuff.
6. If you want to get all crazy, rather than one type of bean, add three or four different types.
7. Let it cook for 6-12 hours, salt to taste.
Enjoy
I have never made two batches the same simply because I have no idea what I did last time. This is the best food to start cooking because you really can't mess this up. I have put cinnamon in it and my friends still give me grief over that move. I have used different beers, beans, meat, veggies, even premix starter kits at the store. IT ALL WORKS. well if you add curry or coconuts I'm out but that is a me issue.
micky
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