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 Ralph's Chili Bricks to Freeze

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Gwenevere1946

  • Total Posts: 11
  • Joined: 8/22/2007
  • Location: Anchorage, AK
Ralph's Chili Bricks to Freeze Wed, 08/22/07 2:49 PM (permalink)
My uncle Ralph used to own a little restaurant in Kansas City, MO, he has passed on, but not his chili brick recipe. He gave it to my great-grandfather and it has been in our family for years. This is always in my freezer year round! It can be used without the beans added for chilidogs.

First the original - then the modified recipe:

Ralph’s Chili Bricks to Freeze

1 1/2 lbs. suet
10 lbs. ground beef
8 large onions, chopped (strong flavored onions not sweet onions)
4 garlic flowers (4 whole garlic pods - broken apart, pealed and smashed with a knife)
1 cooking spoons full chili powder
1 cooking spoon of paprika
1 stainless steel commercial cooking spoonfuls of ground cumin
1/2 teaspoon black pepper
1 can of drained Kidney beans when you are ready to use the brick.


Place suet in pan (the suet adds the flavor!); let start to melt. Add meat, onions, garlic, seasonings and paste; cook until done. Add flour; cook 20 min. Place in long flat pans; cool. Cut in bricks. Freeze. Wrap in foil; store in freezer until needed. Add kidney beans and 1 can water to each brick. Heat and serve. Makes 12 bricks.


Ralph's Chili Bricks to Freeze (modified fat recipe)

10# ground beef
12 large cloves of garlic minced
1 cooking spoon paprika
1/2 teaspoon black pepper
10 cooking spoons chili powder
1 cooking spoon ground cumin
8 large onions finely chopped while cooking the hamburger mixture.
2 #1 cans of tomato puree (optional) as this can be added when you thaw and add the beans if you want)

Cook meat garlic and onions until done use no water, will form quite a lot of juice, but do not ladle off. When this is done add paprika, chili powder and cumin. Stir well and often while cooking about 15 minutes longer over very low heat. If desired add 2 number 1 cans of tomato puree and stir often as this mixture burns very easily. When done pour into lined loaf pans and freeze. (I line them with saran wrap then after frozen O vacuum pack them. If you do not have a vacuum sealer, use foil and a zip lock baggie. You will have to rotate the bricks faster if you do not have a vacuum sealer to avoid freezer burn.

Add a can of red beans, pinto beans or kidney beans to each block when you fix to eat.

This is delicious chili! I like to add a can of those Mexican stewed tomatoes when I add the can of beans.

The chili brick recipe used to have suet in it, but I find that regular ground beef has enough, or about the same amount of fat it than the leaner ground beef you used to be able to get. As the years past, we began to get more and more fat content in our ground beef. Nowadays we can buy very lean to regular amounts of fat. You can use leaner if you want, but to get the flavor I suggest you prepare the bricks according to this recipe and ladle off any fat you do not want when you unfreeze and have added the beans and what ever else you want to add to the chili. A good way to do this if you have time is to let it set and chill in the refrigerator and then just pull off and discard the hardened fat that has floated to the top during this process. You then have nearly fat free chili, but not without the flavor! It is devilishly good ! This is not a hot chili and purposely so, as then you can modify the (Hotness) for every pot of chili when you add the beans.
 
#1
    wheregreggeats.com

    RE: Ralph's Chili Bricks to Freeze Wed, 08/22/07 4:04 PM (permalink)
    Thank you and welcome to RF ... I will be thinking of Ralph soon.
    BTW: Excellent first contribution.
    Oh. What is a #1 can.
     
    #2
      Gwenevere1946

      • Total Posts: 11
      • Joined: 8/22/2007
      • Location: Anchorage, AK
      RE: Ralph's Chili Bricks to Freeze Fri, 08/24/07 12:48 AM (permalink)
      It is a regular sized can around 16 oz
      quote:
      Originally posted by wheregreggeats.com

      Thank you and welcome to RF ... I will be thinking of Ralph soon.
      BTW: Excellent first contribution.
      Oh. What is a #1 can.

       
      #3
        Gwenevere1946

        • Total Posts: 11
        • Joined: 8/22/2007
        • Location: Anchorage, AK
        RE: Ralph's Chili Bricks to Freeze Sun, 01/18/09 5:56 PM (permalink)
        Can Sizes 
         8 ounces = 1 cup
         Picnic =  10-1/2 to 12 ounces = 1-1/4 cups
        12 ounces vacuum = 12 ounces = 1-1/2 cups
        #1 = 11 ounces = 1-1/3 cup
         #1 tall = 16 ounces = 2 cups
         #1 square = 16 ounces = 2 cups
         #2  = 1 pound 4 ounces or 1 pint 2 fluid ounces = 2-1/2 cups
         #2-1/2 = 1 pound 13 ounces = 3-1/2 cups
         #2-1/2 square = 31 ounces scant =   4 cups
         #3  = 4 cups
         #3 squat =  2-3/4 cups
         #5  = 7-1/3 cups
         #10 =  12 cups
        #300 = 14 to 16 ounces = 1-3/4 cups
         #303 = 16 to 17 ounces = 2 cups
        Baby food jar = 3-1/2 to 8 ounces = depends on size
         Condensed milk = 15 ounces = 1-1/3 cups
        Evaporated milk = 6 ounces = 2/3 cup
        Evaporated milk = 14-1/2 ounces = 1-2/3 cups
        Frozen juice concentrate = 6 ounces = 3/4 cup
        Tuna = 31/2 ounces= or 3.45 fluid ounces = 1/3 cup
         
        #4
          Gwenevere1946

          • Total Posts: 11
          • Joined: 8/22/2007
          • Location: Anchorage, AK
          Re:Ralph's Chili Bricks to Freeze - Potential cooking spoon question Sun, 01/18/09 6:12 PM (permalink)
          A cooking spoon is a stainless steel spoon used by chefs.  I love then and you can buy them from a chefs supply shop.

          This 11" highly-polished, 18/8 stainless steel spoon comes with a solid bowl and is perfect for kitchen line service. It has a grooved handle that adds to the durability.

          You can view the spoon at this site - I highly recommend that you have at least one of these and on slotted one as well.  They are especially wonderful for deep pots and they are very durable - will last forever!
           
          #5
            Gwenevere1946

            • Total Posts: 11
            • Joined: 8/22/2007
            • Location: Anchorage, AK
            Re:Ralph's Chili Bricks to Freeze - Sorry here is the site for the cooking spoon Sun, 01/18/09 6:13 PM (permalink)
             
            #6
              wheregreggeats.com

              Re:Ralph's Chili Bricks to Freeze - Sorry here is the site for the cooking spoon Sun, 01/18/09 6:25 PM (permalink)
              What brand of chili powder do you suggest ???

              What is a cooking spoon ???

              Welcome to RF.
               
              #7
                Gwenevere1946

                • Total Posts: 11
                • Joined: 8/22/2007
                • Location: Anchorage, AK
                Re:Ralph's Chili Bricks to Freeze - Sorry here is the site for the cooking spoon Sun, 01/18/09 6:31 PM (permalink)
                Lately I have just been buying my chili powder from Costco. 
                 
                #8
                  Rockbeast

                  • Total Posts: 44
                  • Joined: 6/11/2006
                  • Location: Knoxville, TN
                  Re:Ralph's Chili Bricks to Freeze - Sorry here is the site for the cooking spoon Fri, 01/30/09 12:09 PM (permalink)
                  Has anyone used mexican cocoa/chocolate in chili dishes (or mole sauces) before?  I use hershey's cocoa when I make Cincinnati Chili and mole sauce...but I've heard about mexican chocolate and wondered how it differs.
                   
                  #9
                    Mosca

                    • Total Posts: 2936
                    • Joined: 5/26/2004
                    • Location: Mountain Top, PA
                    Re:Ralph's Chili Bricks to Freeze - Sorry here is the site for the cooking spoon Fri, 01/30/09 12:37 PM (permalink)
                    Not that I mind... but those two recipes look vastly different to me, pound and a half of suet notwithstanding. One has beans and no tomato, the other has tomato but no beans. The first recipe has what looks like about 3 times the garlic of the second.

                    Not that they aren't both probably pretty good; but they are also quite different.
                     
                    #10
                      dinska

                      • Total Posts: 22
                      • Joined: 1/30/2009
                      • Location: Arlington Heights, IL
                      Re:Ralph's Chili Bricks to Freeze - Sorry here is the site for the cooking spoon Wed, 03/18/09 6:29 PM (permalink)
                      Love, love this idea, I'm big on freezing cooked food for future use, am entering a personal chili renaissance (lol -- my mom's cooking nearly scarred me nearly for life on chili.) Anyway agree with above about the two recipes. Has anyone tried one of these yet?
                       
                      #11
                        PapaJoe8

                        • Total Posts: 5504
                        • Joined: 1/13/2006
                        • Location: Dallas... DFW area
                        Re:Ralph's Chili Bricks to Freeze - Sorry here is the site for the cooking spoon Fri, 03/20/09 4:27 PM (permalink)
                        Neat, thanks Gw!!!

                        Hey, chili might come alive here at Roadfood.
                        Joe
                         
                        #12
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