Ralph's Chili Bricks to Freeze

Author
Gwenevere1946
Junior Burger
  • Total Posts : 11
  • Joined: 2007/08/22 14:20:00
  • Location: Anchorage, AK
  • Status: offline
2007/08/22 14:49:16 (permalink)

Ralph's Chili Bricks to Freeze

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

11 Replies Related Threads

    Jump to:
    © 2014 APG vNext Commercial Version 5.1