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Pretty much.
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Sep 16, 2012 15:07
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No, not even that because we don't all agree.Flash Gordon Ramsay posted:For the love of all that is holy, stay away from CASI sanctioning. They started off as a splinter group after the bean debacle of '87...
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Sep 18, 2012 15:20
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Have you thought about putting some beans in it?
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Sep 18, 2012 17:32
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My papa used to say "If you know beans about chili you know there aint no beans in chili". My papa was also a drug addicted alcoholic so I dunno...
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Sep 19, 2012 15:29
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Made some chili last night, here's some of the specs: Kidney beans Chicken NO ALCOHOL!! Carrots Onions Some half-red jalapeno and "chili powder" No fucks given ohoho Overall, good chili build. e: forgot tomatoes!
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Sep 19, 2012 17:54
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If I sprinkle chili powder in a cup of water does that make it chili?
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Sep 19, 2012 21:33
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Texas rules say yes but only if someone sticks their dick in the cup.
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Sep 19, 2012 21:46
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pr0k posted:Texas rules say yes but only if someone sticks their dick in the cup. You would probably have to leave your meat in the cup. Just dipping the tip in would give you spicy dick broth.
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Sep 19, 2012 22:56
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Sep 20, 2012 16:58
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Here's the president's chili recipe: http://www.huffingtonpost.com/2008/03/04/obamas-chili-recipe_n_89826.html I made it 4 years ago with turkey and enjoyed it. It's a pretty standard Midwest style chili--not bland but not particularly exciting. It's probably heresy but I really like Carrol Shelby's chili kit: http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C The flavor is good, you can control the heat and consistency, and its super convenient. Shelby died earlier this year so ill definitely be making a batch this fall.
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Sep 21, 2012 06:33
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A quarter-teaspoon of cumin? oh god it burnssss
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Sep 21, 2012 15:04
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The 1/4 tsp. turmeric really brings out the, uh
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Sep 21, 2012 16:24
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The SARS Volta posted:The 1/4 tsp. turmeric really brings out the, uh Kenyan Islamicness that is definitely not born in America  edit: in all seriousness, that's not the worst midwest chili. at least it doesn't have cinnamon and other skyline chili poo poo. GrAviTy84 fucked around with this message at 18:51 on Sep 21, 2012 |
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Sep 21, 2012 18:42
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I don't know if LBJ's is better or worse:What kind of name is Ladybird anyway? posted:4 pounds ground beef
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Sep 21, 2012 19:38
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GrAviTy84 posted:Kenyan Islamicness that is definitely not born in America It's better if you think of it as spaghetti sauce.
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Sep 21, 2012 20:18
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bunnielab posted:I don't know if LBJ's is better or worse: It looks slightly better until you do the double-take and realize it's for four pounds of meat. Which means the presidential ratio of 1/4 tsp cumin per pound of meat is an honored tradition I guess.
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Sep 21, 2012 20:26
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I'm not really sure what people think when they write/cook recipes like that. "Yep, this is totally not slightly flavored meat-water." 
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Sep 21, 2012 22:01
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pr0k posted:It looks slightly better until you do the double-take and realize it's for four pounds of meat. Which means the presidential ratio of 1/4 tsp cumin per pound of meat is an honored tradition I guess. I was thinking it was kinda close to my chili colorado recipe, if a little under-spiced, and then realized the same thing. Even with 1 tsp of cumin per pound of meat, I don't know if the cumin flavor is overly noticeable in mine.
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Sep 21, 2012 22:02
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The American midwest is where food goes to die right?
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Sep 21, 2012 22:24
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Obama has an excuse, LBJ not so much. I do recall the LBJ one using suet so maybe the one I posted is a false one?
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Sep 22, 2012 01:05
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We should probably keep in mind that Obama has two young children who need to be able to eat it.
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Sep 22, 2012 02:20
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The Lord Bude posted:We should probably keep in mind that Obama has two young children who need to be able to eat it. Lame weak children isn't what made America great.
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Sep 22, 2012 02:49
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The Lord Bude posted:We should probably keep in mind that Obama has two young children who need to be able to eat it. My kid eats spicy food, as do normal healthy kids from all over. Giving kids bland food ruins them.
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Sep 22, 2012 03:28
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Scott Bakula posted:The American midwest is where food goes to die right?
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Sep 22, 2012 23:03
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scuz posted:I know this is a joke but it still makes me sad. On that note, it's gotten chillier outside lately so that means it's chili season (which won't make any sense to you unless you live somewhere with 4 distinct seasons). Its both a joke and a real question. I'm from England and our Chilli is poo poo.
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Sep 22, 2012 23:17
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Scott Bakula posted:Its both a joke and a real question. I'm from England and our Chilli is poo poo.
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Sep 22, 2012 23:43
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We all owe Julia Child a debt of gratitude for that.
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Sep 23, 2012 02:09
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Mr. Wiggles posted:My kid eats spicy food, as do normal healthy kids from all over. Giving kids bland food ruins them. Spicy and bland are not the only two options...
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Sep 23, 2012 16:34
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Duece Ex Machina posted:Spicy and bland are not the only two options... But if food is not spicy, then it is bland! False dichotomies ahoy!
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Sep 24, 2012 16:40
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I'm going to be making a Chili and I was wondering if anyone had experience with including cheese rinds? I'd done it with success in soups but chili is enough different that I'd like a second opinion.
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Sep 24, 2012 22:33
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Never done it either; have in soup, same as you. I can't think of a reason not to. It's got glutamates. It's what plants crave.
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Sep 25, 2012 22:24
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BBQ Dave posted:Well, it's chili cook off time in my town again. In 2010 I got people's choice, and in 2011 I failed to place at all with the same recipe The bar I go to has a yearly chili-cookoff. By the 4th bowl of chili my tongue goes numb and I can't taste a drat difference between them, so don't feel bad. I've decided there's no good canned chili. Surprise, surprise. I'll eat Hormel or Wolf at work, if I get a couple cans for $1, but it's not very good. At least as not as good as this guy thinks it is: http://reviews.walmart.com/1336/10318323/wolf-brand-no-beans-chili-24-oz-reviews/reviews.htm quote:Best chili ever in a can.
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Sep 26, 2012 14:20
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Are you surprised that your $0.50 meal isn't a delicious and high quality gustatory experience?
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Sep 26, 2012 17:52
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There is good canned chili you make it your goddamn self and save it until you want it Now you ahve me wanting to make chili rillettes edit: and thats not even a good idea signalnoise fucked around with this message at 18:05 on Sep 26, 2012 |
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Sep 26, 2012 18:02
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You folks that are smoking your chili meat, do you fully smoke the meat, like you would with a smaller brisket (6-8 hours)? Or do you just smoke it for a couple of hours then cut it and grill or sear it?
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Sep 29, 2012 00:45
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I won a small chili cookoff yesterday. It was just an event in someone's basement. I got first place out of ten chilis. Most everyone's chili had beans or something in it. Many were made with ground meat. Over the summer i developed a pretty good texas chili recipe, so i decided to use that recipe. "Superfly Chili Snooka" 3 lb chuck roast 2 large shallots 6 cloves of garlic 1/2 tbsp canola oil 2 tbsp vinegar 1 tbsp brown sugar 1 8 oz can tomato puree 1 1/2 qt chicken stock salt 1st spices: 1 tbsp california chili powder 1/2 tsp cumin 2nd spices: 1 tbsp california chili powder 1 tbsp ancho chili powder 2 tsp smoked spanish paprika 1 tsp cumin 2 tsp brown chipotle chili powder The main thing you need to know is that all of the chili powder and cumin is ground fresh in a spice grinder. I took all my dry ancho, california, and chipotle chilis and cut the top off with scissors, then knocked all the seeds out and tossed them in a baking pan in the oven. I toasted them for about ten minutes, until i started smelling them with the oven door closed. Mostly this makes them easier to grind evenly, but it also intensifies their flavor. I toasted the cumin in a pan and then ground that in a spice grinder. I'm not sure how much difference the fresh ground chili powders made over pre-ground, but doing the cumin fresh made a huge difference. 1. Heat up a dutch oven and brown your meat in the canola oil. I didn't salt the meat before putting it in and only flipped once. Don't crowd the pan, brown the meat in batches so it actually gets brown. Do this over med-low heat. Letting it get too hot at this stage will ruin the texture. Once meat is brown, set it aside on a dish. 2. Increase the heat and toss your diced shallots in with a little salt and stir them around. You can crowd your pan a little, you don't want to brown the shallots themselves, just sweat them and get up most of the brown stuff the meat left on the bottom of the pan. Cook your shallots until they're sweaty and translucent. 3. Add the diced garlic to the pan and cook it until it's very fragrant, but not burned. It should still smell fresh and pungent. 4. Add your first spices and stir them enough to incorporate with the shallots and garlic. Now add 1 qt of your chicken stock, and your 8 oz can of tomatoes. A lot of people like to go without the tomatoes, but i think it adds a nice color and bit of acidity and sweetness. 5. Bring the pot up to a light simmer, just a light simmer, not a boil. By light simmer i mean just a few bubbles coming up. A lot of times it was just steaming a lot without bubbling at all. This is, in my opinion, ideal chili cook temperature. 6. I cook this chili at the same light simmer with the lid off to prevent the temperature from getting too high, for about 2 1/2 hours. Having the lid off means that water will evaporate out, which is what the other 1/2 qt of chicken stock is for. While your chili is simmering, come back periodically and skim off the red foam that forms on the top. It's gross imo. Leaving it makes the chili worse. 7. After your chili has cooked for about 2 hours, the meat should be quite tender, but not falling apart into shreds. Add your second spices, then adjust the thickness of the gravy by adding chicken stock. 8. At this point you're almost ready to serve. Season with salt first, then use the vinegar and brown sugar to adjust the sweetness and acidity on your chili. Finally, bring the heat level up by using your brown chipotle chili powder. Even if you deseed these before you grind them, they'll still bring a decent heat with a quality that i like. Also, chipotle have that great smokey flavor. This chili was awesome, and easily one of the best things i've ever made. I was always skeptical of texas chili. After learning to make it myself, i've gotta admit that it can be really amazing, but totally different from the midwestern chili i ate growing up. Exploded fucked around with this message at 22:16 on Sep 30, 2012 |
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Sep 30, 2012 21:50
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I'm making chili now, the ingredients I'm sure will cause an uproar. beef onions habanero ground arbol, ground cumin, salt, pepper garlic molasses coffee flavored tequila beef broth liquid smoke garden tomatoes bell pepper okra
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Oct 1, 2012 22:54
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I've never worked with liquid smoke before. Sounds gross. The rest of it seems just fine though.
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Oct 1, 2012 23:55
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Heres Hank posted:I've never worked with liquid smoke before. Sounds gross. The rest of it seems just fine though. Liquid smoke is basically distilled smoke and condensation. Alton Brown did a Good Eats episode on making liquid smoke at home with a couple of stainless bowls. I didn't do that though. Also my chili turned out too spicy for everyone else in the house, oh darn.
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Oct 2, 2012 02:51
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wormil posted:Liquid smoke is basically distilled smoke and condensation. Alton Brown did a Good Eats episode on making liquid smoke at home with a couple of stainless bowls. I didn't do that though. Also my chili turned out too spicy for everyone else in the house, oh darn. I've never seen anything wrong with using liquid smoke, particularly in something like chili. As alluded to above; it's really just condensed smoke and can add a nice flavor in lieu of having other smokey ingredients available like chipotles or a nice smokey porter.
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Oct 2, 2012 04:39
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