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Think of it like coarse sriracha without garlic and sugar. Surely goons can find this useful since they pretty much put sriracha in everything.
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Nov 8, 2012 22:28
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That was nothing like what I bought. It was incredibly salty. Like maybe I ate a chili pepper then shoved a dessert spoon of salt into my mouth at the same time.
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Nov 8, 2012 22:30
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I'm a shockingly uncreative cook when it comes to new ingredients. I'm fine thinking of new ways to use ingredients I already know, but I basically stare at a jar of that stuff and am clueless. Same thing for any new vegetable or fruit or whatever. Probably gonna be a quantum leap in my cooking ability when I get over it. edit: Could probably truncate at shockingly uncreative cook to be honest signalnoise fucked around with this message at 23:13 on Nov 8, 2012 |
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Nov 8, 2012 22:51
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Scott Bakula posted:That was nothing like what I bought. It was incredibly salty. Like maybe I ate a chili pepper then shoved a dessert spoon of salt into my mouth at the same time. If it was sambal that was aimed at the Dutch market (it got into their culture as part of the Dutch takeover of Indonesia) it tends to be saltier as the Dutch love the poo poo out of salt. Sambals vary a lot by who's making it.
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Nov 8, 2012 23:33
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So this is what I have so far: 12 oz chorizo 2.5 lb stew meat chili powder made with ancho, guajillo, and cumin hot italian and jalapeno peppers chipotle peppers in sauce tomatillos italian canned tomato beef stock porter beer garlic (1 bulb), yellow onion (2 medium) 1 can of  Anything else I'm missing?
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Nov 9, 2012 01:03
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Remove the tomatoes and add cumin.
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Nov 9, 2012 01:13
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Haha wow so I am somewhat of a novice at cooking and I made the GWS chili powder tonight with some dried chipotle, morita, and one little pequin pepper. For some reason I didn't remember the instructions to blend the pepper slices with the other powders and a fine chili powder formed that I accidentally breathed in while taking off the lid to the blender. Usually my mistakes just taste bad but this was a physical reminder of how stupid I am. Ended up adding the cumin and other powders and finishing through it after shoving toilet paper soaked in milk up my nostrils. And it was all worth it. The powder is pretty awesome. Going to use it to make my first batch of chili tomorrow.
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Nov 9, 2012 03:52
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signalnoise posted:I'm a shockingly uncreative cook when it comes to new ingredients. I'm fine thinking of new ways to use ingredients I already know, but I basically stare at a jar of that stuff and am clueless. I could understand if it was like.... shrimp paste or something. but it's just some spicy chili sauce man - I mean hopefully if you were a tobasco user and someone gave you a bottle of franks red hot you wouldn't cower in front of it goin  but still, I know what you mean about new ingredients. I've run in to a few recently that I bought and just can't figure out how to use effectively. I feel like a dolt and every time I try to use them in something I get kinda  because it just doesn't taste very good. so don't sweat it  I agree with gravity though, it's just a more straightforward version of sriracha - I use sambal like gangbusters in sauces, dressings, and marinades. sriracha always tastes like sriracha, but you can use sambal in something and it won't inherently make the whole thing taste like sriracha.
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Nov 9, 2012 04:50
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Thanks for all of the suggestions GWS. I'll update on my improvements when I do another batch. However, I found that my GF is a bean lovin' heathen. It's actually caused a bit of friction (especially as she's a born southerner).
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Nov 9, 2012 05:45
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WaterIsPoison posted:Thanks for all of the suggestions GWS. I'll update on my improvements when I do another batch. However, I found that my GF is a bean lovin' heathen. It's actually caused a bit of friction (especially as she's a born southerner). cook some beans in a seperate pot, she can add them as she sees fit
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Nov 9, 2012 06:21
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I think I need to find some better sambal. Does anyone have recommended brands?
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Nov 9, 2012 08:36
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Scott Bakula posted:I think I need to find some better sambal. Does anyone have recommended brands? 
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Nov 9, 2012 08:44
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Great! Now I can add tasty hotness without straying away from cock!
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Nov 9, 2012 14:01
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Turned out great!
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Nov 10, 2012 00:41
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Making iron leg's recipe from page one, smells amazing so far!
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Nov 11, 2012 23:39
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What do you do after you make some skyline chili? AW gently caress HERE COMES THE 4-WAY 
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Nov 11, 2012 23:51
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Anyone have a favorite convenient way to freeze/store chili? Would like to bring portions of it to work to reheat in the microwave.
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Nov 12, 2012 05:28
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sure! I've put together a helpful guide that you might find useful :
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Nov 12, 2012 05:44
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Also remember to check that is the freezer is plugged in and that the power is set to 'on'.
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Nov 12, 2012 05:46
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BraveUlysses posted:Making iron leg's recipe from page one, smells amazing so far! This stuff came out so loving awesome! Used one habanero and 2 jalapeños and it needs more heat.
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Nov 12, 2012 06:33
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Pompous Rhombus posted:Anyone have a favorite convenient way to freeze/store chili? Would like to bring portions of it to work to reheat in the microwave. Line a mug or a jar with an appropriately-sized Ziploc freezer bag, and portion it that way. You can easily just defrost/heat one portion for work or whatever.
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Nov 12, 2012 11:37
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Making iron leg's recipe again, I am pretty sure it will beat the reigning chili cook off champ at work. Smells awesome so far... I skipped the ground beef and went with 1 lb of ground chorizo, full sail ale, 2 habaneros and 2 jalapeños. I had to skim off a lot of oil, I'm guessing it was from from the chorizo.
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Nov 15, 2012 05:41
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I made chili last night! Here's my recipe: For the chilli paste: 2 dried chipotle peppers 1 dried ancho chili 1 dried mulato chili 1 dried hot yellow pepper (this is literally what the package says, no idea what kind of pepper it actually is) Other ingredients: 1 kg of beef shoulder, cubed 175g (or so) of bacon, diced 1 medium brown onion, roughly diced 3 garlic cloves, minced 1 bottle of beer (I happened to have a 330ml bottle of Monteith’s crushed pear cider on hand so I used that and I loved it) 1 cup of brewed coffee (I used instant) 1 chipotle pepper in adobo sauce 2 tbsp of cumin ½ tsp cinnamon ½ tsp cayenne pepper ½ tsp allspice (I ran out and had to use Chinese five spice, not very authentic but it tasted good) ½ tsp ground clove Method: Rip the stems off the dried chillies and roughly chop. Toss them into a (preferably cast iron) saucepan over medium-high heat. Roast until fragrant (5-10 minutes should be plenty). Remove from the pan and place into a bowl with 1 cup of water and let them soak for about 30 minutes. Meanwhile, in a large heavy bottomed pan or Dutch oven, cook the bacon until the fat renders out. Remove the bacon with a slotted spoon, leaving the fat behind. Brown your meat in the bacon fat in batches and remove to a plate. Add a little olive oil to the pan if it needs it and sweat the onions until they are translucent. Add the garlic and cook for a minute or so. Now you can add all the meat back to the pan (including the bacon). Add the beer (or cider), plus 2 cups of water and all of your spices. Mix it all up and bring it to a boil before turning it down to a gentle simmer. Meanwhile, take your soaking chillis and blend them up, water and all, with the chipotle pepper in adobo sauce until a smooth paste forms. I strained mine through a fine mesh sieve to make it smoother because my food processor sucks. Now add the paste into your chili pot and stir it in. Cook partially covered for about 4 hours, stirring occasionally. If it looks like it’s getting too dry, add a little more water. I served mine with a sweet potato rosti and melted cheese. Also sour cream and some guac (not pictured). Delicious   This is my first post in GWS, I hope I did good Also I'm still trying to source a larger variety of dried chillies for the paste but they can be tough to find in Australia :/
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Nov 15, 2012 06:18
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That's a solid chili recipe and looks great. Good job! I'd probably use more chilis, but that's me.
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Nov 15, 2012 07:45
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Your meat chunks look almost like burnt ends from brisket. Is that from the coffee or what? It looks amazing but I read your directions twice looking for the part where you smoked the meat.
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Nov 15, 2012 23:01
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Kenning posted:That's a solid chili recipe and looks great. Good job! I'd probably use more chilis, but that's me. Thanks! Yeah, I'm kind of a lightweight when it comes to spicy foods so that amount is enough to give it a little kick without setting my mouth completely on fire  bunnielab posted:Your meat chunks look almost like burnt ends from brisket. Is that from the coffee or what? It looks amazing but I read your directions twice looking for the part where you smoked the meat. No, I don't smoke it at all! I'm not sure what specifically gives it that appearance but I do know that it tastes drat fine.
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Nov 15, 2012 23:36
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Assuming you cooked it in the oven, if you didn't stir it too often it could well be the meat that was at the top
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Nov 15, 2012 23:50
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Scott Bakula posted:Assuming you cooked it in the oven, if you didn't stir it too often it could well be the meat that was at the top I did this all on the stove top but you're right about the not stirring often. It does pretty much stay that colour when stirred though so I'm not sure. I always just figured it was a combination of the chillies/coffee and the browning the meat step which gave it that look? Either way I had tons of leftovers so tonight I did chili dogs!   Served with a really quick coleslaw: 
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Nov 16, 2012 14:10
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Very awesome chilicheese
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Nov 16, 2012 16:06
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Wow, oh wow, what a chili dog. -Anthony Bourdain
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Nov 16, 2012 17:30
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Iron Leg posted:Ingredients: I'm making this today. However, Indiana does not sell alcohol on Sunday, and I have no beer in the house. What will substitute for the half can of beer?
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Nov 18, 2012 17:15
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Actually, I'll just skip the beer.
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Nov 18, 2012 17:17
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merk posted:Actually, I'll just skip the beer. It looks like it already has like a half gallon of liquid in it. You probably won't even notice.
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Nov 18, 2012 18:25
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The beer is the best part. Magic Hat 9! day 
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Nov 19, 2012 16:47
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 Ingredients 1.5 lbs Boneless Skinless Chicken Breasts 32oz Black Beans 32oz Dark Kidney Beans 32oz Light Kidney Beans 16oz Frozen Sweet Corn 16oz Diced Tomatoes 16oz Tomato Sauce 4oz Tomato Paste 1 medium Green Bell Pepper 1 large Sweet Onion Chilies (I used 1 pablano because my wife doesn't handle spice well, although I diced a habenero for my bowl. Chili Powder (oh god you're making your own I hope) Fajita/Taco Seasonings Extra Cumin Crockpot Topping Sour Cream Shredded Cheese Made this today before my wife and I left for school and let it cook for almost 12 hours. Just dump everything in the pot (if using dried beans, reserve 1cup of each soaking liquid and mixed with a little corn starch if its not really thick like canned beans) and layer the chicken on top. When its done, remove the chicken and shred then return to the pot and mix well. This was not only my first foray into a chicken chili, but also a Kasan fucked around with this message at 01:11 on Nov 27, 2012 |
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Nov 27, 2012 00:14
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Kasan posted:
If you made that chili in Texas they would shoot you.
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Nov 27, 2012 00:22
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Kasan posted:Abomination We don't take warmly to your kind round these parts.
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Nov 27, 2012 00:30
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Taima posted:We don't take warmly to your kind round these parts. But I come bearing chili  .In seriousness, its not bad. Needs more beef and less most everything else, but still good. I made some beef heart chili a month back and forgot to take pictures of it.
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Nov 27, 2012 00:39
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Kasan posted:But I come bearing chili This ain't no namby pamby feel-good soup thread, stranger 
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Nov 27, 2012 01:51
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Kasan posted:But I come bearing chili No, you don't.
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Nov 27, 2012 02:09
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