|
The Lord Bude posted:I've received so many PMs for my vindaloo recipe now that I'm just going to post it here. Consider it Goan style Chilli. If anyone gets their knickers in a knot over a vindaloo in the chilli thread I'll consider editing it out.
welcome to the thread
|
# ? Jan 10, 2014 11:44 |
|
|
# ? Jun 5, 2024 06:51 |
|
mindphlux posted:
I've been in this thread a long time. My Chilli is pretty awesome too, but it has beans in it.
|
# ? Jan 10, 2014 11:58 |
|
Chili with beans is good, chili without beans is also good. Who cares
|
# ? Jan 10, 2014 14:41 |
|
Martello posted:Chili with beans is good, chili without beans is also good. I sure as gently caress don't.
|
# ? Jan 10, 2014 16:04 |
Butch Cassidy posted:I'm bummed that the local candy store owned by a chile head was sold and no longer sells dried peppers. The lady had a bunch of them at decent prices and the sad selection I can find in my county are mostly marked up way too high. Where do you live? I could potentially ship you chili peppers and it might still end up being cost-effective cause where I'm from in California the things are dirt cheap. I sent a big box of chilis to Dane and Happy Hat a couple years ago.
|
|
# ? Jan 10, 2014 20:07 |
|
Northern New Hampshire and my Mother-in-law is in San Jose, so I will try to talk her out of another sack. Thanks for the offer, if she won't toss me some more, I'll toss you a P.M.
|
# ? Jan 10, 2014 21:00 |
|
Another New Englander here, can anyone recommend a chili powder blend I can buy online so that I can experience what non-ground-meat+spice-packet chili taste like? I can't find any dried peppers around here, all the ethnic markets I've seen are Eastern European, and I don't have a spice grinder / mortar and pestle anyways.
|
# ? Jan 18, 2014 16:05 |
|
Neptr posted:Another New Englander here, can anyone recommend a chili powder blend I can buy online so that I can experience what non-ground-meat+spice-packet chili taste like? I can't find any dried peppers around here, all the ethnic markets I've seen are Eastern European, and I don't have a spice grinder / mortar and pestle anyways. Never ordered from here but they have everything: http://www.mexgrocer.com/catagories-spices---herbs-chilipods.html Also, the best thing to grind peppers in is a coffer grinder or like a magic bullet type thing. Even the cheapest one will last for ever if you are using it for spices.
|
# ? Jan 19, 2014 01:50 |
|
Neptr posted:Another New Englander here, can anyone recommend a chili powder blend I can buy online so that I can experience what non-ground-meat+spice-packet chili taste like? I can't find any dried peppers around here, all the ethnic markets I've seen are Eastern European, and I don't have a spice grinder / mortar and pestle anyways. http://www.amazon.com/gp/aw/d/B001VNGLA8 I've used it quite a bit doctored up with some magic bulleted dried peppers and a bit of freshly toasted cumin as available when I make chili. It is better than the mostly salt poo poo at the grocery store. And a pound will last a long rear end time, share it with friends.
|
# ? Jan 19, 2014 04:03 |
|
Neptr posted:Another New Englander here, can anyone recommend a chili powder blend I can buy online so that I can experience what non-ground-meat+spice-packet chili taste like? I can't find any dried peppers around here, all the ethnic markets I've seen are Eastern European, and I don't have a spice grinder / mortar and pestle anyways. I don't understand why this isn't the first thing people linked: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html That's my go-to ordering spot for chiles. If you want a blend, they have some really nice chili blends, I hear. I haven't tried them, but someone told me their Chili 3001 is really tasty.
|
# ? Jan 19, 2014 05:09 |
|
bunnielab posted:Never ordered from here but they have everything: Butch Cassidy posted:http://www.amazon.com/gp/aw/d/B001VNGLA8 SymmetryrtemmyS posted:I don't understand why this isn't the first thing people linked: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html These are all great, thanks! I went with the chili powder blend on Amazon so I can get two-day shipping and make a pot this week. Very excited.
|
# ? Jan 19, 2014 16:23 |
|
https://www.penderys.com is about 20% cheaper, Texas local, and has a way bigger selection than Penzey's. I love them. As for buying preground, you can do that, but if you have a blender, soak in hot water/beef broth, then blend them instead of grinding dry. It's what I have been doing instead for a few years now, and it works great.
|
# ? Jan 19, 2014 22:09 |
|
Do you still toast cumin seeds?
|
# ? Jan 19, 2014 23:04 |
|
Yup. Toasted cumin is great and I use it in pretty much everything.
|
# ? Jan 19, 2014 23:39 |
|
So soak the peppers, and toast the cumin. Do you blend them together?
|
# ? Jan 19, 2014 23:52 |
|
I quickly mortar my cumin because the mortar is right next to the stove and convenient to dump into and grind while the oil heats and meat browns, some toss it in a spice grinder, blending it with liquids peppers will leave it chunkier, but it will all be good. Just do whatever works best and most conveniently for you. The biggest thing is toasting whole cumin and it would even work alright whole.
|
# ? Jan 20, 2014 00:49 |
|
quote:Table salt I'm starting my chili endeavour with the Cooks Illustrated Chili Recipe. Anyone have experience with this recipe? I don't wanna make a big batch of chili that is bunk. Is there a goon favorite recipe?
|
# ? Jan 21, 2014 21:41 |
|
5436 posted:I'm starting my chili endeavour with the Cooks Illustrated Chili Recipe. Anyone have experience with this recipe? I don't wanna make a big batch of chili that is bunk. Is there a goon favorite recipe? That looks like a pretty good recipe (for a chili with beans). Looks pretty similar to what I do when I make chili. For a goon favorite recipe, iron leg posted a recipe towards the beginning of the thread.
|
# ? Jan 21, 2014 21:55 |
|
5436 posted:I'm starting my chili endeavour with the Cooks Illustrated Chili Recipe. Anyone have experience with this recipe? I don't wanna make a big batch of chili that is bunk. Is there a goon favorite recipe?
|
# ? Jan 22, 2014 03:02 |
|
adorai posted:The recipe looks pretty standard. If it was me, I would buy masa harina flour and use that instead of the corn meal, and I would use water and more beer (a dark one) instead of the chicken stock. I use beef stock over pretty much any other diluent, personally. I would never use water in my chili as it serves no purpose than to thin it and I like my chili unreasonably thick and goopy.
|
# ? Jan 22, 2014 04:06 |
|
I'm used to doing a powder, so I'm curious about how many chiles you guys add when you do the paste. Do you add any other herbs or spices (oregano) into the mix? How much cumin do you toast before you grind it up?
|
# ? Jan 22, 2014 06:05 |
|
So I want to do some chili for the superbowl this sunday. The only place I can find with what seems like the proper selection of chilis here in London is this: http://www.coolchile.co.uk/categories/view/chillies Which of these and how much should I get? It'll be for about 4 people who like things spicy but not blow your head off completely macho man vindaloo type spicy. Also people have mentioned also using mild peppers as some vegetable bulk. What kind? Just any? We can get very good mild red and green carribean peppers. Oh I can also easily get fresh scotch bonnets etc.
|
# ? Jan 28, 2014 20:20 |
|
NLJP posted:So I want to do some chili for the superbowl this sunday. The only place I can find with what seems like the proper selection of chilis here in London is this: http://www.coolchile.co.uk/categories/view/chillies You actually have a better selection available to you than I do. The chili blend that I'm using for the chili I'm making today (I'll post a bit about it when it finishes) uses: 3 Ancho/Passilia/Mulato + 2 New Mexico/California + 1 Arbol/Pequin. Looking at what is available on that site, you can actually use the exact blend I'm using today which is: 3 Ancho + 2 New Mexico + 1 Arbol. I also added two chipotle peppers en adobo, but you could use a single dried chipotle if you wanted a smokey flavor and don't have those available.
|
# ? Jan 28, 2014 21:41 |
|
NLJP posted:So I want to do some chili for the superbowl this sunday. The only place I can find with what seems like the proper selection of chilis here in London is this: http://www.coolchile.co.uk/categories/view/chillies I get all my chillis from this guy on Amazon, much cheaper and a fantastic selection. http://www.amazon.co.uk/s?ie=UTF8&field-keywords=Chillipepperpete&index=grocery&search-type=ss
|
# ? Jan 28, 2014 22:17 |
|
My girlfriend's just bought me some dried cascabel, ancho and habaneros. What's the best way to incorporate these into a chili?
|
# ? Feb 2, 2014 17:57 |
|
Convexed posted:My girlfriend's just bought me some dried cascabel, ancho and habaneros. What's the best way to incorporate these into a chili? The process I use is to first roast them in a pan/oven for 3-5 mins, then seed them and cut them into strips. Place those strips in pot with a cup of beef broth and simmer for about 5 mins, add your other seasonings (e.g. cumin, oregano, etc), and then continue to simmer until the chilis are soft, usually a couple more mins. Finally, place the liquid + chilis + seasonings in a blender and blend until smooth. This way you make a chili paste out of the dried chilis instead of a powder, which helps cut down on the grittiness of the final product.
|
# ? Feb 2, 2014 18:08 |
|
That sounds mighty fine! I'll get back to you with results. Thanks chili Gods!
|
# ? Feb 2, 2014 18:25 |
|
The cooks illustrated recipe was solid. It wasn't super thick but which at first dissapointed me but I still liked it a lot. Needed a bit of salt at the end and I'd double the amount of crushed tomatoes next time. I also wouldn't use the food processor on the onions/jalapenos. It's better to just chop them.
|
# ? Feb 3, 2014 04:26 |
|
This might get some hate but I usually make chili with one of those cheap "15 Bean Soup" bags. Lots of cheap healthy protein and fiber as well as some real variety. Sausage or ground pork for the meat. http://www.hurstbeans.com/products/1/15-bean-soup Getting them soft and fully cooked is kinda of a pain and can lead to overcooking the actual chili. This last time I boiled the poo poo out of them separately in highly salted water and rinsed them thoroughly in the strainer. Because of this I barely needed to salt the actual chili and great flavor all around. Unfortunately one of those small chipotle/adobo cans is still too spicy for my wife.
|
# ? Feb 4, 2014 18:32 |
|
Comb Your Beard posted:This might get some hate but I usually make chili with one of those cheap "15 Bean Soup" bags. Lots of cheap healthy protein and fiber as well as some real variety. Sausage or ground pork for the meat. No, you don't usually make chilli.
|
# ? Feb 6, 2014 02:22 |
|
Yeah. It sounds like you're making spicy bean soup. Which I'm sure is delicious, don't get me wrong, but it's fundamentally not chili.
|
# ? Feb 6, 2014 02:33 |
|
Beer4TheBeerGod posted:Yeah. It sounds like you're making spicy bean soup. Which I'm sure is delicious, don't get me wrong, but it's fundamentally not chili. Well I'm not sure he's making that either. I don't recall soups containing seasoning packets featuring: Hydrolyzed Soy Protein, Maltodextrin, salt, artificial flavorings (including artificial smoke flavor), silicone dioxide (added less than 2% as an anti-caking agent) Unless this is being left out and placed in the kitchen bin where it belongs.
|
# ? Feb 6, 2014 02:48 |
|
bunnielab posted:You drink open wine after a month? wait how long does wine last anyway, because I only use it sparingly in cooking, like a dash, so I can have an opened bottle for months and months.
|
# ? Feb 6, 2014 10:39 |
|
His Divine Shadow posted:wait how long does wine last anyway, because I only use it sparingly in cooking, like a dash, so I can have an opened bottle for months and months. It doesn't matter as much if you're just using it for cooking, especially if it has a screw top, but if you were drinking it you would ideally drink the entire bottle at once. Maybe it'd be ok-ish the next day, with a screw top but that would be it. If you're leaving it for months and months for cooking purposes I would imagine at some point in its lifespan it would cease being a substance recognizable as 'wine' and become something more properly referred to as 'vinegar'. That being said if you're using that disgusting substance that is specifically labeled 'cooking wine', that poo poo is usually full of added salt and preservatives.
|
# ? Feb 6, 2014 13:34 |
|
The Lord Bude posted:Well I'm not sure he's making that either. I don't recall soups containing seasoning packets featuring: Ha no this time I threw that away. Although I used 1 packet of Goya Foods Ham Flavor Concentrate I picked up, which seemed like a superior version of the same thing, it's also a flavorful way to add salt. The can of Coca-Cola in addition to the usual beer is a great call, from Iron Leg's recipe on Page 1. Next time I may seek out some Hominy or Masa.
|
# ? Feb 6, 2014 19:40 |
|
Comb Your Beard posted:Ha no this time I threw that away. Although I used 1 packet of Goya Foods Ham Flavor Concentrate I picked up, which seemed like a superior version of the same thing, it's also a flavorful way to add salt. The can of Coca-Cola in addition to the usual beer is a great call, from Iron Leg's recipe on Page 1. Next time I may seek out some Hominy or Masa. Flavour doesn't come in packets. It's produced from time, care, and quality ingredients.
|
# ? Feb 7, 2014 03:50 |
|
Comb Your Beard posted:This might get some hate but I usually make chili with one of those cheap "15 Bean Soup" bags. I can't tell if this is the biggest troll of this entire thread, or if you and your wife are just incredibly boring people completely inept at cooking, but
|
# ? Feb 7, 2014 09:58 |
|
I am currently working my way through the worst chili I have ever had. A friend invited me over earlier to try what he made for a chili cook off and my god is it bad. Olives, onions that are nearly raw, whole pods with stems and seeds, ground beef, beans. What's sucks is I can't be a dick and say its poo poo so I am trying to grin and bear it. Why do people insist on adding so much to what is such a great and simple dish on its own?
|
# ? Feb 8, 2014 03:57 |
|
Throwdown posted:I am currently working my way through the worst chili I have ever had. A friend invited me over earlier to try what he made for a chili cook off and my god is it bad. Olives, onions that are nearly raw, whole pods with stems and seeds, ground beef, beans. What's sucks is I can't be a dick and say its poo poo so I am trying to grin and bear it. Why do people insist on adding so much to what is such a great and simple dish on its own? Why do you have to force yourself to eat poo poo? Worst yet, where did he place in the chili cookoff?
|
# ? Feb 8, 2014 05:16 |
|
|
# ? Jun 5, 2024 06:51 |
|
Going in for my first tomatoeless, beanless chili. Here goes. (I live in the UK - the waste land of chili. You'd laugh at what goes for chili 'round here. )
|
# ? Feb 8, 2014 12:24 |