|
I'd chop them, reconstitute them, blend them a bit and add it along with (the end of) your aromatics in the beginning. If you let them sit in the soaking liquid you can probably just mash them up instead of blending. Try a tiny taste to gauge for heat as you never can tell just by looking.
|
#
?
May 29, 2013 04:10
|
|
|
|
| # ? May 16, 2024 07:29 |
|
|
Thanks for the advice you both, After a lot of searching, I discovered they are "facing heaven peppers" http://en.wikipedia.org/wiki/Facing_heaven_pepper I tried one, and they're slightly less hot than my usual peppers. So, chili will be made today!
|
|
#
?
May 29, 2013 09:58
|
|
|
I have loads of those that are also dry, I just chuck a few in at the start of cooking (post-liquid) and by the time it's done they have disintegrated. They're good!
|
|
#
?
May 29, 2013 18:20
|
|
|
If you have dry chiles, i think the best results I've gotten have been to use scissors to cut them open, cut out the seeds, then throw them in a hot oven for a few minutes (this dries them out so they grind evenly,) then take them out, let them cool, and grind them in one of those cheap coffee grinders. If you can't do that, cut out the seeds first, then cook them in some of your chicken stock for a half hour and blast them with a hand blender or regular blender. The nice thing about doing them in a coffee grinder is that you can just measure out tablespoons of dry chili powder until it's thick enough. I tried a bunch of different dry chiles for my chili, but lately i use primarily california chiles for body and a little chipotle powder for heat and flavor. Everyone always says use poblanos, but every time i try using them i don't like the chili as much as with california/chipotle only.
|
|
#
?
May 30, 2013 01:17
|
|
|
Is there a reason to remove the seeds apart from reducing heat levels?
|
|
#
?
May 30, 2013 06:30
|
|
|
The seeds don't add heat – the white ribs they're attached to do. You remove seeds if you want to improve the texture, or to avoid the (minor) bitterness they can sometimes add. When it comes to chili I don't bother. Gravity has, uh, other ideas.
|
|
#
?
May 30, 2013 08:59
|
|
|
 The start of chili colorado. 4lbs beef stew meat, 1lb ground pork, 1lb ground lamb. Coors, tomoatoes, chilis, 'Murica.
|
|
#
?
Jun 2, 2013 23:43
|
|
|
Wikipedia says the Madame Jeannette pepper is about as hot as a habanero, so "hot as hell". http://en.wikipedia.org/wiki/Madame_Jeanette
|
|
#
?
Jun 8, 2013 22:07
|
|
|
Doom Rooster posted:Resurrecting this from my NICSA entry. I'm mostly new to cooking and was thinking of making this recipe. A few questions, if anyone can answer them. 1. How many servings does this make? 2. Would cooking this in a crock-pot be a good idea? I've got a small three quart one under the counter I've been itching to break out. If so, preparation would be mostly the same, save for the size of the recipe of course. Would this recipe work well on a smaller scale, say half? Otherwise I can stick it in a stew pot. 3. I don't have any bourbon on hand at the moment, though I've got just about all of the other ingredients. Can I substitute anything or is that not possible? Thanks. Excited to get started on learning the craft of chili-making.
|
|
#
?
Jun 10, 2013 23:29
|
|
|
UnoriginalMind posted:I'm mostly new to cooking and was thinking of making this recipe. A few questions, if anyone can answer them. It makes me happy to see that people are still making this! 1. It makes a big batch. Probably about 10 servings as written. Scaling it down shouldn't be a problem at all though. 2. For the slow cooker, go right ahead, you are just going to want to cook it on low with the lid off for pretty much the entire time. Hopefully you can get the very, very light bubbling simmer with that. You really want to still sear the meat, cook the onions/garlic down, etc... So you are going to need to dirty another pot/pan anyway. I personally wouldn't bother with the slow cooker, but if you are itching to use it, it should still be every bit as tasty. 3. You can leave the bourbon out without losing too much. There are already a ton of really intense flavors in it, so the bourbon never really shines through, it just adds a little something. As with most stews, it's better the next day. It also freezes beautifully. Enjoy!
|
|
#
?
Jun 12, 2013 00:51
|
|
|
fuckpot posted:I would kill for a place like this to exist in Australia. Herbies Spices in Rozelle do internets ordering, and they have Anchos, Chipotles, Guarjilos, Habeneros, Mulatos, New Mexicos and Pasillas in dried form (and many in powdered form, too). Plus messican chocolate, annatto seeds for achiote, various chilli powder mixes (mexican + hot/mild/medium), mole powder mix and any other herb or spice you want. A little expensive, but as you said - Australia is hosed. http://www.gourmetshopper.com.au/shop/home.php?cat=3&sort=orderby&sort_direction=0&page=2 Also, my local Harris Farm has chipotles in adobo (about $4-5 for a small can) and cans of tomatillos (I think $5?). Dunno if they carry them in all their stores, but worth a look.
|
|
#
?
Jun 12, 2013 04:32
|
|
|
^^I just made your recipe for a second time, Doom Rooster. I use cocoa powder instead of stout (but I have no idea how much would roughly be equivalent, so I just pour in "an amount"). Also, I'm planning to get some dried chiles online soon. It seems everyone has their own ideal mix, so could someone really sell me on a few? Cascabels and Pasillas particularly have my attention. I have a hard time toasting the chiles as well. Sometimes it feels like I'm burning them, but I'm not positive. Is there a universal heat test for the pan?
|
|
#
?
Jun 15, 2013 07:09
|
|
|
Oh man, I loving love chili. Made one loosely based on the old chili thread OPs recipe with a couple of friends.  Speaking of which, I might just have to make some more one of these days.
|
|
#
?
Jun 18, 2013 10:26
|
|
so that means I can be a cheapskate and post about posting instead of having some wit or spending any more on comedy avs for people. Which I'm also incapable of. Comedy.
|
That cast-iron pot is awesome. I always use a Crock-Pot to make chili, but if I was gonna actually be home for a bunch of hours I'd love to make it on the stove/in the oven with a pot like that. I've talked about it here before, but the Crock-Pot works great as long as you do it on Low for like 8 hours, then take the lid off and run it on High for another two or three. Reduces beautifully and it's easier than any of the other methods. You gotta brown the meat in a pan first, obviously.
|
|
#
?
Jun 18, 2013 12:04
|
|
|
Martello posted:That cast-iron pot is awesome. I always use a Crock-Pot to make chili, but if I was gonna actually be home for a bunch of hours I'd love to make it on the stove/in the oven with a pot like that. Or just don't use a gallon of liquid and cook it for three hours on high so the meat doesn't turn to mush.
|
|
#
?
Jun 18, 2013 15:29
|
|
|
cornface posted:Or just don't use a gallon of liquid and cook it for three hours on high so the meat doesn't turn to mush.
|
|
#
?
Jun 18, 2013 15:32
|
|
|
fuckpot posted:Even though this guy needs his red title changed to MUST CONDEMN REDUCING AT ALL COSTS, I took his advice and used less liquid in my chili and it was about 10x better. If you must reduce, too much juice!
|
|
#
?
Jun 18, 2013 15:36
|
|
|
cornface posted:Or just don't use a gallon of liquid and cook it for three hours on high so the meat doesn't turn to mush. I don't use that much liquid. The meat also doesn't turn to mush so I'm not sure what you're talking about here. I also probably exaggerated on how long I cook it, I just kinda do it by eye and whenever I get home from work.
|
|
#
?
Jun 18, 2013 15:58
|
|
|
Only way it will turn to mush is if you: use ground beef (strike one), don't brown it first (strike two), and leave it on low for two days (...just get out).
|
|
#
?
Jun 18, 2013 16:31
|
|
|
Yeah exactly. I don't use ground, obviously, either stew meat or sirloin steaks if I'm feeling ostentatious. And I brown the gently caress outta them first.
|
|
#
?
Jun 18, 2013 16:34
|
|
|
Crazyeyes posted:Only way it will turn to mush is if you: use ground beef (strike one), don't brown it first (strike two), and leave it on low for two days (...just get out). Or adding five cups of liquid to it and cooking it for 11 hours. Using ground or shredded meat as filler allows you to stop cooking your chili before your cubed meat falls completely apart, while still ensuring that the bulk of every bite is thick and meaty. 3 to 1 ratio of cubed to filler is just about perfect. Pulled pork, chorizo, ground beef, venison, or ground pork all work well for this.
|
|
#
?
Jun 18, 2013 16:47
|
|
|
How is your spoon going to stand up right in the pan if the meat hasn't broke apart like pulled pork? Serious question.
|
|
#
?
Jun 18, 2013 16:49
|
|
|
Because I like my chili served over rice, I prefer it be practically pulled pork consistency anyway. Easier to handle and more homogeneous flavor
|
|
#
?
Jun 18, 2013 18:39
|
|
|
Yeah, I like good Texas chili as a fairly homogenous meatpile, rather than cubes-of-meat-in-spicy-sauce. But then, I tend to use it as almost a condiment, putting it on toast or in a baked potato or whatever.
|
|
#
?
Jun 18, 2013 19:14
|
|
|
Faithless posted:How is your spoon going to stand up right in the pan if the meat hasn't broke apart like pulled pork? Serious question. If you use (as an example) a pound of rehydrated chilis and a pound of ground or shredded filler meat as a base, it will be plenty thick before you even add several pounds of cubed meat and cook it.
|
|
#
?
Jun 19, 2013 17:18
|
|
|
So I'm new to this whole making chili thing and wanted to have a go at it. I have about 2.5lbs of Ribeye in my freezer, would this be an appropriate cut to use for chili + say half a pound of ground chorizo?
|
|
#
?
Jun 19, 2013 17:36
|
|
|
Why waste a ribeye? Chili and stews are good for big, lean cuts of round or top. I mean, if you have it, and don't want to spend money to buy a different cut just for chili, go for it, but...it's like grinding down a porterhouse to make chicken fried steak.
|
|
#
?
Jun 19, 2013 18:44
|
|
|
Ground meat chili is hot dog chili. gently caress using ground meat in chili, seriously. If your defense of ground meat in chili is "you don't cook it as long" you've clearly missed the entire loving point. Sure, you do have to reduce it less if you use less liquid. I'll be sure to take your advice next time I'm making demiglace. Less water = richer stock, right?
|
|
#
?
Jun 19, 2013 20:03
|
|
|
signalnoise posted:Ground meat chili is hot dog chili. The reason for not cooking it longer is because turning your cubed meat into mush is terrible, especially when the only reason you are doing it is to reduce the ridiculous amount of unnecessary stock and beer that you've filled the pot with. It is like ribs. Tender, but with a little bite to it. Also it's kind of funny that you frown at "hot dog" chili while advocating using a potato masher on it. Perhaps you could post some of your chili because I'm having a hard time envisioning it aside from your description of it as "enchilada sauce with meat."
|
|
#
?
Jun 19, 2013 20:54
|
|
|
cornface posted:The reason for not cooking it longer is because turning your cubed meat into mush is terrible, especially when the only reason you are doing it is to reduce the ridiculous amount of unnecessary stock and beer that you've filled the pot with. It is like ribs. Tender, but with a little bite to it. Yeah you know what I was doing? Showing you how loving stupid it is to say what someone else likes is just bad As far as what My Chili is like sorry, I don't have archive access, if you want that you can look in the last chili thread or I guess wait until I make chili again For real though hot dog chili does have its place like I've said before
|
|
#
?
Jun 19, 2013 21:12
|
|
|
Mixing ground meat with cubed meat is blasphemous.
|
|
#
?
Jun 20, 2013 01:46
|
|
|
Christmas Miracle posted:Mixing ground meat with cubed meat is blasphemous. A small amount of loose chorizo is never wrong.
|
|
#
?
Jun 20, 2013 04:07
|
|
|
bunnielab posted:A small amount of loose chorizo is never wrong. When is chorizo ever wrong I mean really Honestly I'm against just straight up ground beef because it's just such a boring thing. Now, I could see an argument that chorizo is cheating because it's already flavored by someone else ( unless you made your own ), but you know I figure I already use someone else's beer, and I could stand to taste an andouille chili. That should would be great on rice. I think I'll make some micro batches of that next time I have some real free cookin' time. Need to make time for that next time I'm not working some ridic overtime
|
|
#
?
Jun 20, 2013 04:38
|
|
|
What's the general consensus on pasta in chili? I know someone who will mix in a lb our so if died pasta I'm the last half hour or so of cooking. It's pretty darn tasty, but no longer "chili" in my book. Helps with the high-liquid issue some non-reducers run into, however.
|
|
#
?
Jun 20, 2013 13:37
|
|
|
Crazyeyes posted:What's the general consensus on pasta in chili? I know someone who will mix in a lb our so if died pasta I'm the last half hour or so of cooking. It's pretty darn tasty, but no longer "chili" in my book. Helps with the high-liquid issue some non-reducers run into, however. I believe the chili variant involving macaroni is known as "chili mac" I personally don't like it because I think chili should be like a spoonful of pure flavor and I think pasta kind of dilutes that
|
|
#
?
Jun 20, 2013 15:20
|
|
|
Crazyeyes posted:What's the general consensus on pasta in chili? I know someone who will mix in a lb our so if died pasta I'm the last half hour or so of cooking. It's pretty darn tasty, but no longer "chili" in my book. Helps with the high-liquid issue some non-reducers run into, however. If I was going to eat chilli with pasta, I'd boil the pasta separately, and serve the chilli on top of a bed of pasta instead of a bed of rice.
|
|
#
?
Jun 20, 2013 16:20
|
|
|
Crazyeyes posted:What's the general consensus on pasta in chili? I know someone who will mix in a lb our so if died pasta I'm the last half hour or so of cooking. It's pretty darn tasty, but no longer "chili" in my book. Helps with the high-liquid issue some non-reducers run into, however. THE ONE TRUE CHILI REQUIRES NO CARBS Nah it doesn't matter, and is mostly regional. Our family from the south has chili over cornbread; family from the north has it over noodles, and Colorado family serves over rice. Who cares. But I wouldn't cook any of those IN the chili liquid.
|
|
#
?
Jun 20, 2013 16:26
|
|
|
YEAH DOG posted:THE ONE TRUE CHILI REQUIRES NO CARBS Here is the crux of the issue, you see. Neither would I, for the record. I know some do, though, and it's kinda weird to behold.
|
|
#
?
Jun 20, 2013 17:11
|
|
|
I'm gonna cook chili this week and I'm thinking of doing it in the oven. What's a good temperature to cook it at, and is there anything I need to watch out for doing it this way?
|
|
#
?
Jun 30, 2013 04:05
|
|
|
|
| # ? May 16, 2024 07:29 |
|
|
Down With People posted:I'm gonna cook chili this week and I'm thinking of doing it in the oven. What's a good temperature to cook it at, and is there anything I need to watch out for doing it this way? 300 degrees. 3-4 hours. Stir every hour or so. Watch out for how delicious it might be.
|
|
#
?
Jun 30, 2013 04:32
|
|