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You could just also use a good bacon if you don't give a poo poo about health, correct?
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Oct 2, 2012 15:08
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THE MACHO MAN posted:You could just also use a good bacon if you don't give a poo poo about health, correct? If you don't mind your chili having a strong bacon flavor. Something that may or may not be a good thing to different people.
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Oct 2, 2012 16:52
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THE MACHO MAN posted:You could just also use a good bacon if you don't give a poo poo about health, correct? I usually cook three or four pieces in the skillet and dice them up after I sear the meat chunks. Then crank the heat on the skillet and toss the onions and jalepenos in the grease for a minute. Then I dump out the grease and deglaze the pan with beer or broth and dump it all in the pot. Tastes good.
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Oct 2, 2012 17:07
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dedhed81 posted: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? You could go either way. If you short-smoke it you need to make sure it braises long enough to be tender. Probably don't need to grill/sear it, you have some bark on it already. Unless you have a lot of time on your hands then go ahead. On liquid smoke: it's a fine thing for making things taste smoky. I don't think it brings the same flavor to the table as the red smoke-ring in actual smoked meat, but it does taste like smoke. I have used it in chili before.
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Oct 2, 2012 18:04
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Is there anything in particular one would want to do different with a pork based chili rather than a beef one?
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Oct 2, 2012 23:05
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dis astranagant posted:Is there anything in particular one would want to do different with a pork based chili rather than a beef one? Make this instead. http://www.foodpeoplewant.com/new-mexico-green-chili-with-pork/ Not that recipe maybe but the dish in general is amazing.
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Oct 4, 2012 16:12
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Anyone have the recipe for the texas style that was in the first post of last thread? I don't have archives to find it.
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Oct 4, 2012 18:32
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Throwdown posted:Anyone have the recipe for the texas style that was in the first post of last thread? I don't have archives to find it. I rewrote this to send to someone else and may have reduced the amount of cayenne since my family doesn't like spicy food. quote:5 lbs cut beef
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Oct 4, 2012 18:56
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wormil posted:I rewrote this to send to someone else and may have reduced the amount of cayenne since my family doesn't like spicy food. Thanks! That chili recipe got rave reviews.
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Oct 4, 2012 19:03
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I keep threatening to make lamb chili. Are there any weird gotchas in the chili world that would not work with lamb? I know lamb and cumin are fast friends, can't see why it wouldn't make great chili. Experiences?
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Oct 4, 2012 20:31
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bunnielab posted:Make this instead. This looks pretty good I might integate it into my goto recipe for green chili http://playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html?m=1 I have made this a few times and almost won the chili cook off at work with it. The recipe is kind of all over the place but it's delicious. OBAMNA PHONE fucked around with this message at 21:24 on Oct 4, 2012 |
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Oct 4, 2012 21:21
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pr0k posted:I keep threatening to make lamb chili. Are there any weird gotchas in the chili world that would not work with lamb? I know lamb and cumin are fast friends, can't see why it wouldn't make great chili. Experiences? I make lamb chili all the time. It works pretty much the same as beef, but it's a bit more flavorful, I think. It's also really good with goat, if you happen to have a surplus of goat.
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Oct 4, 2012 21:26
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BraveUlysses posted:This looks pretty good I might integate it into my goto recipe for green chili That looks good as well, but I do like larger chunks of meat in mine. I lost my hook up for Big Jims and Hatches so I haven't made any in forever. I am not sure where I stand on the tomatillo question, I have had it both ways and liked it but I think if I could get all the peppers I ever wanted I wouldn't use them. I keep meaning to look into ordering a pile of peppers but never get around to it.
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Oct 4, 2012 22:56
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I promised my family chili next week since it's getting colder outside. Problem is, my dad won't eat meatless chili so I'm using chicken breast in it and I have no clue how to use chicken breast in chili. Do I just cook the chili as I would vegetarian chili, then poach the breasts till they shred, dice them up and brown them with the chilies I'm using, or what? 
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Oct 7, 2012 02:07
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I just made lamb chili. Seared some stewing meat, added to softened onions and garlic, then added a can of diced tomatoes, a bottle of stout, a couple cubes of home made lamb stock, the least crappy selection of chiles I could find (piri-piri, chipotle paste, pickled jalapeños, some chili powder I found with anchos in it), other spices (cumin, oregano, some tiny pinches of cinnamon), a little bit of cocoa, a poor man's gastrique made from sugar dissolved in warm apple cider vinegar, and a half cup of seriously strong coffee. It tasted absolutely delicious, but I think it can get even better with a non-lovely assortment of whole chiles. Pretty stoked since I've never really made chili without some kind of a recipe before.
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Oct 7, 2012 03:38
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Kickshaw posted:I promised my family chili next week since it's getting colder outside. Problem is, my dad won't eat meatless chili so I'm using chicken breast in it and I have no clue how to use chicken breast in chili. Do I just cook the chili as I would vegetarian chili, then poach the breasts till they shred, dice them up and brown them with the chilies I'm using, or what? If you're cooking for a largely vegetarian crowd, make the the chili ahead (it'll taste better for sitting anyway) and then braise some chicken thighs in a little of the chili liquid, shred them, and incorporate into his serving.
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Oct 7, 2012 04:23
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angerbrat posted:If you're cooking for a largely vegetarian crowd, make the the chili ahead (it'll taste better for sitting anyway) and then braise some chicken thighs in a little of the chili liquid, shred them, and incorporate into his serving. None of us is actually vegetarian, I just have major texture issues that limit what meats I can eat so I usually make vegetarian chili if it's just me. But for all three of us I have to use chicken breast, since it's the only chili-friendly meat that doesn't gag me and my dad won't eat vegetarian meals. Braising the chicken is a pretty good idea, and definitely workable. I always make chili in the morning so it sits all day, and it'd be easy to braise a few breasts just before serving. Thanks for the advice.
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Oct 7, 2012 04:33
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If he's a jerk about it, just reconstitute some TVP in a little chili liquid + water with some dark soy sauce. Oh no, you ate a vegetarian meal without dying.
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Oct 7, 2012 04:43
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Kickshaw posted:None of us is actually vegetarian, I just have major texture issues that limit what meats I can eat so I usually make vegetarian chili if it's just me. But for all three of us I have to use chicken breast, since it's the only chili-friendly meat that doesn't gag me and my dad won't eat vegetarian meals. What are your texture issues.
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Oct 7, 2012 10:24
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BUT WHAT ABOUT THE COLLAGEN
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Oct 7, 2012 15:26
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Kenning posted:What are your texture issues. Slimy or fatty things, ground meat and TVP, fizzy things, and overly rich things all make me gag and often trigger sensory issues too, depending on just how strong the smell/taste is. I can't eat most meats, full-fat dairy products, tuna packed in oil, tinned beans (unless they're firm enough to hold up to a LOT of heavy rinsing first), stuffing unless it's cooked in a pan and pretty dry, or soft drinks. Weirdly enough, super-spicy foods are okay but foods that smell spicy but taste fairly mild, like my mum's pico de gallo, can cause problems too. signalnoise posted:BUT WHAT ABOUT THE COLLAGEN Collagen is gross. 
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Oct 7, 2012 18:24
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"Chili" with a bunch of random vegetables and crap in it is pretty gross too. Some would even say it is more of a spicy been stew and not chili which, oddly enough, is specifically "meat, cooked slowly with chili peppers and other spices". I am a Tea-bagger, and chili is Obama's birth certificate.
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Oct 7, 2012 18:39
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THE MACHO MAN posted:You could just also use a good bacon if you don't give a poo poo about health, correct? Wait, why would bacon ever be worse for your health versus anything else in chili? I always use bacon in my chili. Cut into lardons, cook the fat out, remove bacon, drain grease and keep ~1 Tbsp mixed with ~1 Tbsp oil, sear steak, etc
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Oct 7, 2012 19:39
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Kickshaw posted:Slimy or fatty things, ground meat and TVP, fizzy things, and overly rich things all make me gag and often trigger sensory issues too, depending on just how strong the smell/taste is. I can't eat most meats, full-fat dairy products, tuna packed in oil, tinned beans (unless they're firm enough to hold up to a LOT of heavy rinsing first), stuffing unless it's cooked in a pan and pretty dry, or soft drinks. What the heck is a texture issue?
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Oct 7, 2012 19:42
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ashgromnies posted:What the heck is a texture issue? Basically certain textures cause sensory overload, trigger sensory defensiveness or both. It's unpleasant but fairly easy to work around once you figure out your triggers. To get this back on topic, I've got beans soaking now and dried hot chilies roasting in the oven to make chili powder. I've got to go light on cumin since my mum's not a fan, what else can I add to give it similar depth?
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Oct 7, 2012 19:56
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Kickshaw posted:Basically certain textures cause sensory overload, trigger sensory defensiveness or both. It's unpleasant but fairly easy to work around once you figure out your triggers. Sounds like you're making chili by committee. Fry up some taco meat to put in your dad's bowl, add some sour cream to your mom's bowl.
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Oct 7, 2012 20:14
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What's a "caribe pepper" and is it worth tossing some in a pot of chili? They're wide, pale yellow peppers about 2 or 3 inches long.
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Oct 7, 2012 20:48
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FetusSlapper posted:Sounds like you're making chili by committee. Fry up some taco meat to put in your dad's bowl, add some sour cream to your mom's bowl. Haha, I'm picturing the ideal of chili by committee as bits of grey ground beef floating in tepid water with no seasonings whatsoever.
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Oct 7, 2012 21:22
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Yeah, pretty much the only way I let anyone tell me how to make my chili is adjusting how spicy it is. I'll go one habanero to seven habaneros, but the rest of the recipe is mine and I'm not going to worry about someone's cumin issues or wanting carrots in it or something stupid like that. They all eat it and they all love it (though some of them add sour creme which I don't like but that's just fine).
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Oct 7, 2012 22:06
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Kickshaw posted:Basically certain textures cause sensory overload, trigger sensory defensiveness or both. It's unpleasant but fairly easy to work around once you figure out your triggers. http://www.sensory-processing-disorder.com/picky-eaters.html You have no idea how hard I'm trying to avoid SPD/ADD/ADHD/bad parenting jokes right now...
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Oct 7, 2012 23:59
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That mental image of "chili by committee" is pretty accurate to my dad's chili. He's not allowed to cook chili anymore. I don't have any habaneros at all, unfortunately. Neither the local supermarket nor the commissary had them in stock, so I'm using a combination of serrano, anaheim, and jalapeno peppers. It'll probably look a little greener than normal and taste milder than usual but I'm okay with that. Geizkragen posted:http://www.sensory-processing-disorder.com/picky-eaters.html Autism, actually, and I'm okay with the jokes. My mum and I have probably made most of them. And I'm a lot better than I used to be! As a kid I wouldn't eat any meat or any dairy except cheese, and now I'm even working on being able to eat more dark meat chicken/turkey by chopping it up and combining it with white meat, and can eat yogurt regularly. Got my chili powder made and ready to go, beans are almost cooked, and I'll be able to start my chili first thing in the morning. Told my mum I'd rather not forego cumin and she agreed she can add sour cream to hers. I might wind up adding leftover turkey instead of chicken since we're having turkey breast tonight, anyone have any suggestions regarding that? I've seen other people suggest coffee and/or cocoa powder in chili and I don't quite understand that, does it just add some bitterness?
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Oct 8, 2012 00:26
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Kickshaw posted:Autism, actually, and I'm okay with the jokes. quote:I've seen other people suggest coffee and/or cocoa powder in chili and I don't quite understand that, does it just add some bitterness?
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Oct 8, 2012 19:17
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Kickshaw posted:I've seen other people suggest coffee and/or cocoa powder in chili and I don't quite understand that, does it just add some bitterness? The addition of cocoa powder may be to sort of imitate the Mexican mole, although chile-spice-chocolate mole sauces are most commonly paired with turkey.
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Oct 8, 2012 21:30
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Good to know! Maybe I'll try adding some coffee next time. My chili tonight came out pretty mild but otherwise excellent. Thanks for all the information, everyone. 
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Oct 8, 2012 23:13
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2 hours into cooking and the roasted peppers have already pretty much disintegrated. Played it kinda fast and loose chopping the serranos so they'll be a while. Meat's still chunks floating in broth, but that'll change eventually.
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Oct 8, 2012 23:25
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I'm going to try a bourbon-based chili this weekend with beef cubes (no beans). Any suggestions on spices/peppers that will particularly complement the bourbon?
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Oct 11, 2012 20:18
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Toshimo posted:I'm going to try a bourbon-based chili this weekend with beef cubes (no beans). Any suggestions on spices/peppers that will particularly complement the bourbon?
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Oct 11, 2012 20:26
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scuz posted:Chipotle peppers are always awesome for everything all the time always. Seriously, try em out. You'll have to make the peppers into a powder, but it adds a ton to the finished product. Otherwise serranos are awesome, I just wouldn't go for jalapenos (personal preference). This is all true but for the misguided jalapeños hate. If I do want to make a jalapeño based chili I like to not use smoky or really earthy other peppers so that the brighness of the jalaps stays present. I like the way habs taste with jalaps a lot.
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Oct 11, 2012 22:20
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I went out and got a random assortment of ingredients, and now I'm about to make chili for the first time. Quick question though, on the first page someone had a picture of chipotles in adobe sauce and recommended throwing "a couple" in. Does that mean a couple of cans, or a couple of individual peppers? I do okay with heat, but I'd rather not sear off my rear end in a top hat/have inedible chili.
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Oct 12, 2012 16:47
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Sokani posted:I went out and got a random assortment of ingredients, and now I'm about to make chili for the first time. Quick question though, on the first page someone had a picture of chipotles in adobe sauce and recommended throwing "a couple" in. Does that mean a couple of cans, or a couple of individual peppers? I do okay with heat, but I'd rather not sear off my rear end in a top hat/have inedible chili. I'd imagine they were talking about a couple peppers. Personally, if I'm using chipotles in adobo I use roughly one 7.5oz can, but I've had others tell me that's too hot. I'd imagine a couple cans worth might venture into rear end in a top hat-searing territory.
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Oct 12, 2012 16:56
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