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Kasan posted:But I come bearing chili Your chili shows its weakness in your lack of gumption
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Nov 27, 2012 02:10
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Someone should probably start a "Chili": An original film inspired by a true story thread so this stops happening.
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Nov 27, 2012 02:35
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GrAviTy84 posted:Someone should probably start a "Chili": An original film inspired by a true story thread so this stops happening. People should stop being whining manchildren so this stops happening.
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Nov 27, 2012 09:40
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I do not cut down the spiciness in my chili. If other people can't suck it up and take it, I get to eat more.
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Dec 4, 2012 06:48
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Spicy chili is why God made beer.
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Dec 4, 2012 13:36
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Heres Hank posted:I do not cut down the spiciness in my chili. If other people can't suck it up and take it, I get to eat more. You must have a lot of friends. Accommodating your guests is pretty much the first rule of being a good host, so cooking for people and not trying to make sure they enjoy what you cook isn't something to be proud of. Scientastic fucked around with this message at 00:42 on Dec 5, 2012 |
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Dec 5, 2012 00:39
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Kenning posted:Spicy chili is why God made beer. Last time I made chili, it was so spicy I couldn't taste my beer at all.
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Dec 5, 2012 00:48
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Scientastic posted:You must have a lot of friends. Who says I cook it for them? Is cooking for yourself some kind of evil thing that is the new beans?
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Dec 5, 2012 17:23
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Heres Hank posted:Who says I cook it for them? Is cooking for yourself some kind of evil thing that is the new beans? Not evil, just makes you look like a toss piece.
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Dec 5, 2012 17:38
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Heres Hank posted:Who says I cook it for them? Well, you did, when you said: Heres Hank posted:If other people can't suck it up and take it, I get to eat more. When I cook for other people, I try to accommodate them, even if I don't share their tastes. I have an image of you having friends round, watching them sweat and feel miserable because they aren't quite so used to spicy food, smugly saying "hot enough for you?". Scientastic fucked around with this message at 17:42 on Dec 5, 2012 |
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Dec 5, 2012 17:39
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I've eaten bean/tomato chili all my life and this past weekend I decided to shed my chains and I tried iron legs recipe on the first page. My problems. I didnt have any corn meal (bought some today for round two this weekend). Should I be relying on that as the thickener? his recipe was a lot of liquid and came out like...beef soup. Delicious beef soup. What else can I do to thicken it? my cooking method was crock pot for 6 hours on low. That leads me to the next question-- if it thickens up, will that give it a different consistency? because after spooning it into a bowl to eat it was more like slow cooked beef chunks with chunks of pepper. Not that that bothers me. Help a chili noob out.
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Dec 5, 2012 17:48
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Bob A Feet posted:I've eaten bean/tomato chili all my life and this past weekend I decided to shed my chains and I tried iron legs recipe on the first page. You can rely on a thickener to thicken it, or you can rely on time and evaporation. The latter is preferable usually. More time will turn the chunks of pepper into a mash, which you know I don't know if you like that kind of thing or not. Personally I've been known to take a potato masher to my chili.
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Dec 5, 2012 17:53
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Scientastic posted:Well, you did, when you said: Yeah, no, that was a miscommunication. I was referring to being used to room mates who would eat my leftovers unless I made them so only I could eat them. When I cook FOR other people who can't handle spice, I don't make chili.
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Dec 5, 2012 18:01
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signalnoise posted:You can rely on a thickener to thicken it, or you can rely on time and evaporation. The latter is preferable usually. More time will turn the chunks of pepper into a mash, which you know I don't know if you like that kind of thing or not. Personally I've been known to take a potato masher to my chili. Use mild dried peppers (like anchos) as a base. Bring them just to boiling and then run them through a food processor. Use a lot. Like a little under a pound of dried peppers for three pounds of meat. Dice your fresh hot peppers and put them in. Use powder to adjust the heat/flavor profile. I've never had a problem with a weird "mash" texture. If you need more liquid, dump in some of the water you boiled the peppers in.. If you have to add a thickener, you haven't put in enough actual ingredients. (in my opinion, obviously).
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Dec 5, 2012 18:02
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cornface posted:
That's actually kind of what I felt like. I had several jalapenos, I think an anaheim or two, and a habanero, but there was still way more meat. Where can I get anchos? Or should I just buy poblanos and dry them myself? Any other peppers I can use as a base?
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Dec 5, 2012 18:11
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Bob A Feet posted:That's actually kind of what I felt like. I had several jalapenos, I think an anaheim or two, and a habanero, but there was still way more meat. Where can I get anchos? Or should I just buy poblanos and dry them myself? Any other peppers I can use as a base? Where are you at? I'm in Texas so most of the grocery stores have a large selection. If you find some or make your own, you want them to resemble giant raisins rather than beef jerky. Remove the stems and seeds and throw them in a big pot on the stove and then turn the heat on. As soon as it starts boiling, pull it off the burner and process them. You just want them juicy enough that they will process, since they are going to be cooked for another few hours. Here's a page that lists some possible substitutions for various chilis.
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Dec 5, 2012 18:23
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cornface posted:Where are you at? I'm in Texas so most of the grocery stores have a large selection. Thanks. I'm in western Florida, in the pan handle. Think somewhere like Publix would have the peppers?
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Dec 5, 2012 18:32
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Bob A Feet posted:Thanks. I'm in western Florida, in the pan handle. Think somewhere like Publix would have the peppers? They might. Can't hurt to call and ask or just go browse around. If not, you might look around for a grocery store or market catering to hispanic or asian customers. They tend to carry a bigger selection of peppers and other ingredients that might be hard to find at the chain grocery stores.
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Dec 5, 2012 18:45
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cornface posted:They might. Can't hurt to call and ask or just go browse around. You can also order dried chilies in bulk off amazon for pretty cheap. Here's half a pound: http://www.amazon.com/Ancho-Dried-Whole-chile-Peppers/dp/B002T14AKE
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Dec 5, 2012 23:13
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I read all of this thread before participating, in order to better my lacklustre chili skills, and now I'm almost scared to post a question. Here goes: Is making chili with chicken flesh acceptable unto the eldritch laws of chilimaking shewed to you by dread Nyarlathothep, or should I despair? What I really like to know is how well chicken gose with habaneros or like red peppers. Evidently chicken broth is fine, but I have some remains and breast cuts I'd like to make for my roomie who's into chicken. Tias fucked around with this message at 13:50 on Dec 6, 2012 |
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Dec 6, 2012 13:46
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Tias posted:I read all of this thread before participating, in order to better my lacklustre chili skills, and now I'm almost scared to post a question. If you follow a recipe for chili except substitute chicken for beef, you may come out with a tasty dish but it will not be chili. Just make a chickencheese.
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Dec 6, 2012 16:53
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Tias posted:I read all of this thread before participating, in order to better my lacklustre chili skills, and now I'm almost scared to post a question. You'll make something very tasty, just be careful about calling it chili around sensitive people.
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Dec 6, 2012 17:10
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Kasan posted:You can also order dried chilies in bulk off amazon for pretty cheap. Oh, since I'd asked about where to order chilis online a bit earlier in the thread, I should probably say I ended up getting some from TheLatinProducts. I think I spent $18 including shipping to get a pound and a half total of chilis (a bunch of 4oz bags of different types). Not sure how that would compare to other places you might get them, but it's a hell of a lot better than I could do at the grocery stores I go to, which have 1oz packages of chilis for $3 each or something like that.
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Dec 6, 2012 18:16
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For fucks sake yes you can use any meat you feel like. Chili con carne, not chili con beef. I'm not going to say chili made with pork shoulder is not chili. What the gently caress I'd just say with poultry watch out that you don't dry the meat out
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Dec 6, 2012 22:11
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Definitely stay away from the titties if you're throwin birds in your chili. Dark meat handles stewing/braising a lot better, as do older birds (not fryers).
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Dec 6, 2012 22:15
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Anyone duck chili yet? Some stewing duck thighs would own.
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Dec 6, 2012 22:24
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New Food Lab the other day with carne adovada. Seems to be a pretty traditional chili recipe, but with pork instead of beef. I'm tempted to try it. A bit weirded out by the raisins, though...not completely assured they wouldn't be noticeable.
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Dec 6, 2012 22:59
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Anybody have a good venison chili recipe? I was given a bunch of different cuts from family and want to try a chili with it. I have sirloin, ground venison, and packages labeled just "chops' and "round" if that helps.
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Dec 6, 2012 23:57
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I participated in my fiancee's company chili cookoff today. It had one judge and a can of Stagg chili won. Mine was the first to run out. loving sham of an event I tell you.
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Dec 7, 2012 01:51
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GrAviTy84 posted:Anyone duck chili yet? Some stewing duck thighs would own. Think of the spicy duck fat you could skim off the top of the pot.
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Dec 7, 2012 02:02
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Jesus folks cut out the chilli racism. Put down the pitchforks. I had a great turkey chilli the other day and I'm glad I did.
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Dec 7, 2012 02:50
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I've made this white chicken chili from the wiki, it's tasty. Certainly a whole different dish from Texan chili but it's good made with chicken thighs. http://www.goonswithspoons.com/White_Chicken_Chili
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Dec 7, 2012 04:11
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signalnoise posted:I participated in my fiancee's company chili cookoff today. It had one judge and a can of Stagg chili won. Mine was the first to run out. loving sham of an event I tell you. Hahahah that's a farce.
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Dec 7, 2012 04:58
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Found out today that my chili was 2nd place for people's choice by 1 vote. The people's choice winner tasted strongly of cloves. What the hell people.
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Dec 8, 2012 04:54
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I don't normally make chili with pork, but I had a couple pounds of leftover smoked pork butt I did earlier in the week. caramelized a heaping load of onions, bloomed a boatload (almost a cup of powder for 2-3lbs of meat) of homemade chili powder for a min or so, tossed in the pork, some beef stock, and a bottle of dubbel. poo poo rocked. (and continues to rock, I don't know how I'm gonna eat all this)
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Dec 8, 2012 06:11
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mindphlux posted:I don't normally make chili with pork, but I had a couple pounds of leftover smoked pork butt I did earlier in the week. caramelized a heaping load of onions, bloomed a boatload (almost a cup of powder for 2-3lbs of meat) of homemade chili powder for a min or so, tossed in the pork, some beef stock, and a bottle of dubbel. poo poo rocked. (and continues to rock, I don't know how I'm gonna eat all this) freeze half of it and scarf it later.
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Dec 8, 2012 06:14
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dis astranagant posted:freeze half of it and scarf it later. *exactly* what I did 
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Dec 8, 2012 10:52
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Well, chili gods, the mexican section at publix had a great selection of anchos for a not bad price, so they are in my chili today! this is batch two, we'll see how it goes!
Bob A Feet fucked around with this message at 15:42 on Dec 15, 2012 |
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Dec 15, 2012 15:33
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I'm making chili for a cook off today. Basic plan: 3 lb chuck roast 1 lb chorizo Onion Garlic Beer(probably a stout) Beef broth A bunch of homemade chili powder -- I ground some up a couple months ago, I can't remember which peppers I used but it's tasty Some chipotles Beans(I love beans) Roasted red bell pepper Spice to taste with cumin, coriander, mexican oregano, etc I'll get more specifics as I make it 
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Dec 15, 2012 19:09
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| # ? May 22, 2024 08:23 |
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I made some chili today with a bunch of the left over venison rillettes. 1 lbs Texas white tail venison rillettes. 1 large Texas sweet yellow onion 5 cloves garlic 1 tbs cumin, fresh ground 1 tbs ancho chili powder 1 tbs smoked paprika 1 tbs sweet paprika 1 tsp habanero powder 2 tsp Mexican oregano, dried 1 tsp red chili flakes 1 Bottle of Shiner Bock 1 can of whole peeled San Marzano tomatoes. 10 small sweet peppers (red, orange and yellow) Beef stock Chihuahua Smoked sea salt to taste OPTIONAL: 1 lbs bag of dried pinto beans, soaked and ready to cook. I chopped the onions and garlic and tossed them in with some of the fat from the rillettes. Sweated until translucent, halved the small sweet peppers and cleaned the seeds put and tossed the in. When they were soft I added the spices to toast a bit. When my eyes burned from the awesomeness I added the rillettes and stirred until the fat was melted. Then crushed the tomatoes with my hands and tossed them in, poured in the bottle of beer and topped it off with some beef stock. Then I tossed in the drained and soaked beans, brought it to a simmer and covered it. It is simmering away right now and will be for the next 3-4 hours.
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Dec 15, 2012 21:20
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