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The best thickener in my kitchen is time
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Feb 26, 2013 22:55
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Faithless posted:Any tips on how to make a chilli less spicy? I've just got a new bunch of dried chilli's I'm unfamiliar with and I'm worried I'm going to make my next batch too hot. Also thankyou for the chilli paste idea. Don't add as much chile. If it's too spicy, add less next time. If it's not spicy enough, add more. There's really no science to it, it's personal preference.
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Feb 26, 2013 23:06
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Martello posted:Don't add as much chile. If it's too spicy, add less next time. If it's not spicy enough, add more. There's really no science to it, it's personal preference. Will adding in some chilli's half way through cooking to make it spicier if it isnt to my level be ok?
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Feb 26, 2013 23:15
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Faithless posted:Will adding in some chilli's half way through cooking to make it spicier if it isnt to my level be ok? Yup. This is what people talk about when cooking to taste. You're making a dish that takes like 4-6 hours to simmer. Toss in heat, let to cook for 20-30 minutes, come back and taste. Repeat until satisfied
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Feb 26, 2013 23:41
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Thats also another problem adding too much liquid early on. You can't tell how hot the finished product will be until its reduced and maybe too late
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Feb 26, 2013 23:46
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Faithless posted:Any tips on how to make a chilli less spicy? I've just got a new bunch of dried chilli's I'm unfamiliar with and I'm worried I'm going to make my next batch too hot. Also thankyou for the chilli paste idea. Here's what I do, though I don't do the paste thing: I grind up two separate batches of chili powder, one with the spicier chilis and one with the milder chilis. I add a ton of the mild powder at the beginning, along with a bit of the spicier stuff. That way i can add a lot of flavor without making it too spicy. About halfway through I'll taste it and see if it is spicy enough (depending on who I'm cooking for) and add more of the spicy powder as needed.
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Feb 27, 2013 00:26
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Anchos aren't very spicy but have great flavor. Toast in a pan, soak in hot water, and puree. Even really heat sensitive people (like my mother who claims she doesn't like onions or bell pepper) don't have a problem with it.
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Feb 27, 2013 02:20
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Masa isn't just for thickening if you gently caress up: it's an integral ingredient in any true southwest chili, and adds a really distinct flavor that you wont get with corn meal or flour.
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Feb 27, 2013 03:36
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I think that maybe chili isn't really the food for people who don't like spicy foods? Like, there are many other fine stews you can make with cheap cuts of meat that don't need to be messed with to be enjoyed.
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Feb 27, 2013 03:41
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Turds in magma posted:Masa isn't just for thickening if you gently caress up: it's an integral ingredient in any true southwest chili Just like cream is an integral ingredient for any true Italian Carbonara. No.
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Feb 27, 2013 05:55
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bunnielab posted:I think that maybe chili isn't really the food for people who don't like spicy foods? I've made some perfectly delicious chili without using spicy chilis or extraneous question marks.
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Feb 27, 2013 06:47
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bunnielab posted:I think that maybe chili isn't really the food for people who don't like spicy foods? Like, there are many other fine stews you can make with cheap cuts of meat that don't need to be messed with to be enjoyed. I was thinking the same thing. Hey guys, does anyone know a way to make ice cream less cold? Ice cream tends to be too cold for my palate.
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Feb 27, 2013 12:18
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Wow, this thread is full of douchey spice snobs. Does your chili evaporate from the pot if you only use anchos and pasillas and anaheims? No? Well that was a lovely analogy then.
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Feb 27, 2013 13:42
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Wow, there are people in this thread who take mildly insulting humor jokes on the something awful dot com internet forums way too seriously. Last night I thawed out what was left of the chili I made a couple weeks ago, and it was just as delicious as when I first made it if not even better. Definitely need to make another chili soon, this time with a different meat mix. I'm out of pig hearts, unfortunately.
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Feb 27, 2013 14:11
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Martello posted:I'm out of pig hearts, unfortunately. I'm pretty sure this is the first and last time this sentence will ever be typed on these forums.
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Feb 27, 2013 16:53
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Wrong. I'm out of pig hearts, unfortunately. Seriously, though, the heart meat was fantastic in the chili. The cubes kept their shape and most of the texture, giving a nice contrast to the fallen-apart beef and bison. Any gamey or irony flavors are undetectable among all the other flavors in the chili. If for any reason you get your hands on a pig heart I recommend trying it.
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Feb 27, 2013 16:59
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Discovered a can of chilis in adobo in my pantry last night. Wife was planning on using it for a meal later on in the week. Opened it up, had some on tacos. Holy poo poo. Where have you been all my life? Also have you guys ever had Lizano sauce? I love that stuff to death.
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Feb 27, 2013 17:05
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Choadmaster posted:Wow, this thread is full of douchey spice snobs. Does your chili evaporate from the pot if you only use anchos and pasillas and anaheims? No? Well that was a lovely analogy then. It's weird right? Almost as if the name of the dish and it's main ingredient tend to be spicy? It's like we name things so that people have a common point of reference when describing similar objects. If you are making a meat stew that isn't spicy, contains tomatoes, corn, or other random vegetables then why call it chili? The name refers to a specific dish. Is a pile of bacon, lettuce, tomato, and mayo sitting on a plate still a sandwich? If you add bread but stick a burger patty in there is it still a BLT?
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Feb 27, 2013 17:15
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I think there's more than enough leeway to have a chili that doesn't use spicy peppers, man.
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Feb 27, 2013 18:40
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Inconceivable.
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Feb 27, 2013 18:55
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bunnielab posted:I think that maybe chili isn't really the food for people who don't like spicy foods? Like, there are many other fine stews you can make with cheap cuts of meat that don't need to be messed with to be enjoyed. There's nothing wrong with chili that is just a mild burn instead of HOLY GOD MY MOUTH IS ON FIRE. Chili with zero heat is a bit weird for sure. Choadmaster posted:Wow, this thread is full of douchey spice snobs. Hi, welcome to GWC. You should avoid the coffee thread.
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Feb 27, 2013 19:47
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Saint Darwin posted:There's nothing wrong with chili that is just a mild burn instead of HOLY GOD MY MOUTH IS ON FIRE. Chili with zero heat is a bit weird for sure. None of the peppers being discussed are really above "mild burn". Unless you like cumin a whole lot what other flavor is going to be at the forefront if you knock things back to like bell pepper levels? And the coffee thread is nuts, I believe I was driven out over doubting the need for a burr grinder as a casual coffee drinker. However now that Grav is into guns I can give him poo poo for not measuring the rim thickness of very round of .22lr individually in order to get the best accuracy.
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Feb 27, 2013 20:20
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Yeah I don't understand all the "mild chili" or "corn" or "vegetable" or "bean" hate. If it's not up to your exacting chili standards, just call it a "chili-inspired stew not to my standards."
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Feb 27, 2013 21:17
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bunnielab posted:None of the peppers being discussed are really above "mild burn". Unless you like cumin a whole lot what other flavor is going to be at the forefront if you knock things back to like bell pepper levels? There was habanero discussion earlier. That is certainly above mild burn. Also isn't Grav probated for months? ...and to be fair, burr grinders do make a noticeable difference 
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Feb 27, 2013 21:33
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Hurt Whitey Maybe posted:Yeah I don't understand all the "mild chili" or "corn" or "vegetable" or "bean" hate. If it's not up to your exacting chili standards, just call it a "chili-inspired stew not to my standards." The dilution of the meaning of the word makes it impossible to order it in a restaurant without a lengthy interrogation about what exactly they mean by "chili".
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Feb 27, 2013 21:36
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How much onion and garlic do people find acceptable in their chilli? I tend to use loads of both in beef stew in general since it adds liquid as it cooks down. In chilli it tends to disintegrate after 5 hours cooking.
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Feb 28, 2013 00:33
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If I'm adding garlic, which I don't always do, I don't go overboard. For my last batch, which used just over 5 pounds of meat, I used like 8 or 9 cloves.
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Feb 28, 2013 01:32
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Scott Bakula posted:How much onion and garlic do people find acceptable in their chilli? I tend to use loads of both in beef stew in general since it adds liquid as it cooks down. In chilli it tends to disintegrate after 5 hours cooking. I use boatloads but I caramelize it all off before adding back my seared meat and liquid. I might add a head or two of garlic for 5lbs meat, and maybe 4 or so onions, but after caramelizing them all off, it's like maybe 2 cups of onions delicious bits that will eventually dissolve into the liquid anyways. cooked garlic is never overpowering.
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Feb 28, 2013 09:52
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mindphlux posted:I use boatloads but I caramelize it all off before adding back my seared meat and liquid. I might add a head or two of garlic for 5lbs meat, and maybe 4 or so onions, but after caramelizing them all off, it's like maybe 2 cups of onions delicious bits that will eventually dissolve into the liquid anyways. cooked garlic is never overpowering. That is a fantastic friggin idea. I might have to sear a few heads and caramelize some onions for this chili Oh man
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Feb 28, 2013 18:38
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Doom Rooster posted:Resurrecting this from my NICSA entry. I set out recently to find--and perfect to my (and my wife's) tastes--a chili recipe. I followed this recipe from Doom Rooster very closely to make my first chili, as I felt it had the flavours and spice I'm looking for in an excellent chili. My chili powder was exceptionally spicy: Package of dried California peppers Package of dried New Mexico peppers Large handful of dried De Arbol peppers Cumin seeds a shitton of cayenne Loads of peppercorns Smoked Spanish Paprika Dash South African Smoke (Trader Joe's product.) Ground garlic, onion Dash Jamaican Curry powder All toasted up and ground up until it was just the right hearty quality of grind. When I was toasting the powder in the pan, I almost climaxed. That's not even getting into the smell of seared beef, sausage, and bourbon mingling with garlic and onion. I got a 3.5 pound chuck and cubed it, and some tasty sage pork sausage. Also like five jalapenos, because I like their fruitiness. My beer of choice to go in the chili was a Magic Hat Heart of Darkness. My beer of choice to go WITH the chili was a Sierra Nevada Ruthless Rye IPA. My wife asked me to tone the spice down. I disagree, and I kind of hate to change it in future incarnations because it's SO FREAKING TASTY. I love how the different chili flavours compliment beefy strings and carmelized sausage chunks... How can I sacrifice spice?  
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Mar 1, 2013 04:57
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Saint Darwin posted:That is a fantastic friggin idea. I might have to sear a few heads and caramelize some onions for this chili just gonna drop this here : mindphlux posted:I just happen to be in the middle of making some chili. I'm making it with turkey, because some people I'm cooking for don't eat red meat, but normally I'd use brisket and short ribs for my chili. the steps are the same. the protein can change. chili is all about building flavor, and quality ingredients - since it's a really simple dish you gotta use good stuff to make good chili. NEVER EVER USE GROUND MEAT. ALWAYS GRILL / SMOKE / BROWN YOUR MEAT.
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Mar 1, 2013 09:17
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I read that and those are great ideas, but my paycheck is a full loving week late (if it even comes today), so I will have about 2 hours to actually do this chili. It's going to be much less than it should be, but that's what happens when your first paycheck comes in lovely paper form.
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Mar 1, 2013 16:20
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Chili is as chili does. Last night: Before:  During:  After: 
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Mar 1, 2013 18:38
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Martello posted:One of my housemates in college did this once. It was loving hilarious. He fell to his knees and needed about ten minutes before he could get back up. From pages ago, but I had that same experience after handling PureCap without gloves. I just went into the fetal position on the couch for a few hours. Back to modern times, I'm still trying to decide which meats I am getting. A few pounds of sirloin are ok, maybe some ground since this isn't getting crock potted and won't get weird. The seasoning base is going to be Old Bay because by god I did it right once, I'll figure out what the hell I did again, with chilies of course. Adult Sword Owner fucked around with this message at 21:05 on Mar 1, 2013 |
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Mar 1, 2013 21:02
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Made a chili of beef, chipotles in adobo, roasted pobalnos, salt, sugar, whiskey, caramelized onions, garlic, tomatoes, Old Bay, and beef stock. It came out extremely well, the only problem was the roasted pobalnos were basically small land mines, so if you ate anything black (indicating the roasted pepper) you got blasted in the face with heat, but in general it was not bad at all. The Old Bay and roasted peppers/carmelized onions/chipotles worked REALLY well. Like, shockingly well. People had come with "award wining" recipes (not saying they had not, just saying that is how they were branded) all said "Holy crap Darwin yours is incredible," so I guess I did something right. Next time I am going to put the peppers in a processor instead of hand chopping to try to smooth out the heat. The heat on the meat and such was a very pleasant burn. I seriously will have to make this again, it's a bit of a production what with the onions and the peppers but it was great. Adult Sword Owner fucked around with this message at 20:17 on Mar 2, 2013 |
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Mar 2, 2013 09:22
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fuckpot posted:In Australia all I can get are standard long red, long green, jalapeņos and if I am exceedingly lucky habaneros...I can only go by reputation as they are also unavailable in Australia but I hear the chipotles in adobo sauce are unreal so whack them in for sure. If you can get jalapeņos and have access to a smoker, you can make your own chipotles. Might be cheaper than ordering them from the internet.
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Mar 2, 2013 13:36
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Made some basic guajillo/ancho chili w/ chuck roast. Came out a lot better than I expected. Different by far from our normal "midwestern" chili here...but a definite difference. Now eating it for 8 meals in a row? Talk about butthole burn...
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Mar 2, 2013 23:37
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sfwarlock posted:Chili is as chili does. sorry 
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Mar 3, 2013 10:32
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mindphlux posted:sorry What?
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Mar 3, 2013 16:44
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sfwarlock posted:What? I believe that he is referring to you accidentally posting your Beef with Vegetable Soup in the chili thread, instead of the "What did you cook last night" thread.
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Mar 3, 2013 16:51
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