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I suppose the original basis of chili was meat simmered in enchilada sauce (mole rojo), but I've seen old Mexican women get into fistfights over what constitutes enchilada sauce. If the original cuisine can't come to an agreement over a single ingredient, why should it's descendant come to an agreement on the whole dish? Deliciousness is found in variety, and I'm willing to call it all chili, even the sad stuff with ground beef and beans.
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Apr 18, 2013 21:09
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I put bacon in my chili tonight. It was glorious.
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Apr 19, 2013 03:12
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How long does chili usually last when stored in the fridge? The good ol' smell test would be adequate enough to test if it's safe for eating wouldn't it?
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Apr 19, 2013 03:26
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adorai posted:I put bacon in my chili tonight. Bacon makes everything glorious.
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Apr 19, 2013 03:28
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adorai posted:I put bacon in my chili tonight. Fry the bacon first and then dice it into the chili pot. Then sauté the onions/jalapeños/whatever in the grease for maximum effect. Best way to do breakfast tacos too.
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Apr 19, 2013 03:47
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fuckpot posted:How long does chili usually last when stored in the fridge? The good ol' smell test would be adequate enough to test if it's safe for eating wouldn't it? I'd say a week.
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Apr 19, 2013 16:47
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fuckpot posted:How long does chili usually last when stored in the fridge? The good ol' smell test would be adequate enough to test if it's safe for eating wouldn't it? A week but chili is something you can stick in the freezer and reheat without much difficulty or taste loss too.
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Apr 19, 2013 17:25
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What about the freezer? I have some stuff from January/February I'm wondering about...
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Apr 19, 2013 17:26
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sfwarlock posted:What about the freezer? I have some stuff from January/February I'm wondering about... Probably a year in the freezer.
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Apr 19, 2013 17:28
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sfwarlock posted:What about the freezer? I have some stuff from January/February I'm wondering about... Things don't really go bad in a freezer, they just degrade in quality over time.
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Apr 19, 2013 17:59
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I made just a bit of chili today.  (with tomatoes!)
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Apr 24, 2013 06:02
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I am afraid to ask what the yellow chunks are.
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Apr 24, 2013 06:05
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Doom Rooster posted:I am afraid to ask what the yellow chunks are. Garlic/onions, phone takes lovely pics under our fluorescent lighting.
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Apr 24, 2013 06:18
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Doom Rooster posted:I am afraid to ask what the yellow chunks are. A little sweet corn in chili can be a great addition. Adds some color among other things.
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Apr 25, 2013 02:38
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Crazyeyes posted:A little sweet corn in chili can be a great addition. Adds some color among other things. If you're wondering what that stomping sound you can hear out your window is, it's the sound of thousands of pitchfork wielding chilli Goons marching on your location with murder in their eyes.
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Apr 25, 2013 03:59
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Crazyeyes posted:A little sweet corn in chili can be a great addition. Adds some color among other things. As an added bonus, the chili looks the exact same way coming out as it did going in.
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Apr 25, 2013 04:05
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The Lord Bude posted:If you're wondering what that stomping sound you can hear out your window is, it's the sound of thousands of pitchfork wielding chilli Goons marching on your location with murder in their eyes.
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Apr 25, 2013 04:51
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I just made some with smoked paprika, ancho, and cayanne powders and fresh birds eye chilis. God its so good but so so hot I can't eat a whole bowl of it in one go... Edit: And for any Scottish/Edinburgh goons who don't know about it Lupe Pintos is a dedicated chili and spice shop! Lord of the Llamas fucked around with this message at 13:25 on Apr 25, 2013 |
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Apr 25, 2013 13:22
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adorai posted:Eh, I always put a *CAN* of sweet corn in my chili. It really does add some nice texture, and fits the theme of, "whatever you can find on the trail". Sweet corn isn't a thing that you can find on a trail.
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Apr 25, 2013 15:44
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Lord of the Llamas posted:Edit: And for any Scottish/Edinburgh goons who don't know about it Lupe Pintos is a dedicated chili and spice shop! As an Edinburgh Goon I can testify that Lupe Pinto's is great, there's also one in the West End of Glasgow.
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Apr 25, 2013 15:52
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withak posted:Sweet corn isn't a thing that you can find on a trail. If you don't take a can of corn with you camping, can you really say you camped at all? Corn is good in chili. It may not be red/brown like normal chili ingredients (excluding tomatillo-based chilis of course), but that is no grounds for discrimination.
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Apr 25, 2013 16:09
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The man called 'Doc' stiffened his back at the noise. He wasn't really a doctor of anything, and he didn't even remember how he'd gotten the name. He'd been out on the trail so long and seen so much, what did it matter anyhow. He unholstered his weapon against a backdrop of lowing cattle and lightly whistling winds. "It's right behind you, Tex..." Tex looked up from the cattle brand he was forging by hand in the campfire. "Can you see it?" "Yep." He waited, motionlessly. A cow mooed and his hand flashed to his gun. One shot and his target jumped, then lay motionless behind Tex. It was a can of sweet corn. From Iowa, likely. But now it was dead and these cowpokes were due some grub.
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Apr 25, 2013 19:46
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bunnielab posted:This is a good argument against sticking them in at all really. Tomatoes give it a good base, I don't get it. Otherwise you have meat in a thin gravy.
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Apr 25, 2013 19:58
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Saint Darwin posted:Otherwise you have meat in a thin gravy. You are either putting in too much liquid, or not cooking it long enough. The chilies are more than enough thickening power if you are doing it properly.
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Apr 25, 2013 20:10
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I see that there. posted:The man called 'Doc' stiffened his back at the noise. After skinning and cleaning the can of corn, Tex watched while Chip strung it up carefully over the fire. They patiently waited while the niblets rendered, running down the can in hot rivulets. When the corn was finally done, and portioned out into the dented tin bowls that had long since seen their best days, they sat wordlessly around the fire. Chip noticed Doc hadn't touched his food. "Doc, what's wrong? It ain't but six hours until dawn, and we've still got a lot of ground to cover." Doc remained stonily silent for a moment, and when his gaze turned to him with bright, piercing eyes, it was enough to make Chip shiver. "I guess I just don't have an appetite for this, Chip. Right after I shot it, I knew it for what it was. This food, in your bowls...I've seen it before. It's from...New York City." Chip and Tex gaped open-mouthed, and in their strong Southern drawls, incredulously intoned "NEW YORK CITY?"
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Apr 25, 2013 20:25
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I see that there. posted:The man called 'Doc' stiffened his back at the noise. Sounds like  to me.
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Apr 25, 2013 21:46
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So I'm making chili tomorrow and wanted to get opinions on my planned recipe. Meat: 16 oz blade steak One pound sirloin tip half package bacon Peppers: Two poblano Two anaheim Fourish serrano half can chipotles in adobo with a bit of the sauce All of the above will be roughly diced Other poo poo: Two to three Tbs of chili powder made from arbols, guajillos, anchos, cumin seed, paprika, and a bit fresh cinnamon An amount of an oatmeal stout I'm fond of but cannot remember the name of at the moment Possibly brown sugar for a bit of sweetness Half to a head of garlic crushed with a clever One Red onion I'll be cooking it all in my cast iron dutch oven. Bacon first to sear the meat in the grease. The peppers, onion, and garlic in that drippings/grease real quick then deglaze it all with the beer. Dump in the powder and sugar and let it sit in the oven for as long as possible. I wouldn't mind if it had a bit more heat but I'm making it for a group of people so I don't want it too intense.
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Apr 27, 2013 00:40
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render bacon, remove bacon, sear beef, remove beef, lightly caramelize onions and peppers, add garlic, deglaze, reduce 1/2, add meats back, add chili powder. I'd skip the sugar peronally. Simmer for hours.
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Apr 27, 2013 00:44
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I think it sounds good. I think the sugar could add a depth, but then I always add a pinch to any savory dish. Definitely render and remove bacon, either use it for garnish or fold back in at the end. I personally think soggy bacon doesn't add much to any dish, but you're right on using the smokey bacon grease to caramelize your onions etc. good luck with your ApprovedByOneTrueChiliProponents chili!
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Apr 27, 2013 01:08
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More low heat chilis to form a base (rehydrated anchos and a quick run through the blender are a good choice). Do not cook it "as long as possible." Only cook it long enough that the chunks of meat just start to loosen up. Use some sort of ground meat as filler rather than cooking your cubed meat into a paste. Bacon is good, but a half a package is overkill. I would start with like three pieces and adjust from there.
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Apr 27, 2013 01:17
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I completely forgot to take pictures but thank you all very much for the advice. The chili came out loving amazing, I put a little too much liquid in but it still held up fine. Next batch I'll make drat sure to get some good snapshots.
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Apr 28, 2013 03:13
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Lord of the Llamas posted:Edit: And for any Scottish/Edinburgh goons who don't know about it Lupe Pintos is a dedicated chili and spice shop! Thanks for the heads-up! I paid them a visit the other day to stock up & just made my first ever chili using real chilis rather than powder. Dicing a big ol' pile of mushy reconstituted chilis was a bit of a pain (I really need to get a blender) but it definitely paid off -- the taste is a lot more interesting than I'm used to.
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Apr 28, 2013 22:01
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k3nn posted:Thanks for the heads-up! I paid them a visit the other day to stock up & just made my first ever chili using real chilis rather than powder. Dicing a big ol' pile of mushy reconstituted chilis was a bit of a pain (I really need to get a blender) but it definitely paid off -- the taste is a lot more interesting than I'm used to. I'd recommend a food processor over a blender unless you have other things you are wanting to blend.
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Apr 28, 2013 22:17
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cornface posted:I'd recommend a food processor over a blender unless you have other things you are wanting to blend. Get an immersion (stick) blender. Throw chilis into a bowl, shove blender in, done. Also very cheap and very multi-purpose (one of my most used gadgets).
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Apr 29, 2013 14:03
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rj54x posted:Get an immersion (stick) blender. Throw chilis into a bowl, shove blender in, done. Also very cheap and very multi-purpose (one of my most used gadgets). On the other side of this: I have a stick blender and hate the drat thing. Maybe using it wrong or have a lovely one, but "stick in and done" is a lie as far as my experience with it goes. Food processor is the way to be. They are also highly versitile and everyone should have one, frankly.
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Apr 29, 2013 14:39
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rj54x posted:Get an immersion (stick) blender. Throw chilis into a bowl, shove blender in, done. Also very cheap and very multi-purpose (one of my most used gadgets). I have a Cuisinart immersion blender that was only like $35 - rules for making soups. Any dutch oven deals to be had right now?
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Apr 29, 2013 18:47
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Bob Morales posted:I have a Cuisinart immersion blender that was only like $35 - rules for making soups. This is the one I have. How do you use it cause mine always gets clogged up in the little guard and never seems to work all that well and I want it to work cause the idea is so good and everyone else seems to love them 
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Apr 29, 2013 18:59
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Crazyeyes posted:This is the one I have. How do you use it cause mine always gets clogged up in the little guard and never seems to work all that well and I want it to work cause the idea is so good and everyone else seems to love them What are you using it for, exactly?
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Apr 29, 2013 21:35
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The Midniter posted:What are you using it for, exactly? made hummus with it, guacamole, I have tried blending tomato sauces. That kind of stuff. Perhaps the model i have is simply insufficient to handle such thick mediums?
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Apr 29, 2013 22:30
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why would you blend guac, just fold it with a spoon/fork. Hummus is a no-go in any blender, because of the thickness, and tomato sauce should have been fine.
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Apr 29, 2013 22:35
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