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bartlebee posted:Quick, dumb question since I can never remember which cut is what and beef is on sale this week. Between Boneless Chuck Steaks, Roast Beef Chuck, and Boneless London Broil Beef Round, which would work best for chili. Gonna make a pot this week and try out the GWS chili powder recipe. Chuck roast. The steaks are just the roast made more expensive and round has far too little fat and connective tissue for stewing.
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Sep 30, 2014 11:00
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dis astranagant posted:Chuck roast. The steaks are just the roast made more expensive and round has far too little fat and connective tissue for stewing. Thanks. That's what I went with. Looking forward to making this in a couple days.
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Oct 1, 2014 03:43
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So, I'm about to comb through this thread for recipe ideas since we'll be making a giant gently caress-off 8 quart batch of chili this weekend. My big questions currently are: Home made chili powder and various meats. There's an ethnic store that sells really cheap dried peppers and I want to roast them in a pan and grind them up into chili powder. Can I get suggestions on the specific peppers to use, as well as if there's anything I should keep in mind while I'm toasting and grinding them? We do want some heat, but we don't want it to be the predominate flavor of the chili. Barring that, I have a bunch of semi-generic chili powder that I bought for a batch of bbq spice rub I made this past summer. Would I be ok just lightly toasting that in a pan till it's more aromatic and adding it in? As far as meat is concerned, I know I definitely want to go with a slab of chuck. I also want to include some pork in there, because I've never tried that pairing in chili before. We're going to be doing this in our slow cooker, so what sort of cut of pork would I want? Also, while I'm sure this is a matter of preference, I'm debating between cubing the meat before searing it, or searing it as one giant slab and letting it break up into its own chunks as it cooks down. Thoughts on that? EDIT: Oh, also, beer/booze in the recipe. We're going to be getting a bunch of sweet hard cider tomorrow. Thoughts on including that in the recipe? I've never made chili with liquor before, let alone cider. I don't even know if it'd be a good pairing.
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Oct 4, 2014 06:33
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neogeo0823 posted:So, I'm about to comb through this thread for recipe ideas since we'll be making a giant gently caress-off 8 quart batch of chili this weekend. My big questions currently are: Home made chili powder and various meats. I'll try to help you out just from what I've learned from this thread. Ancho and chipotle for the dried peppers. It won't be hot at all. Can increase the heat later with a can of chipotle in adobo sauce or hot sauce. Heat the peppers until they are aromatic, if they get black they get an acrid taste. Once they are hot and aromatic remove them from the pan or oven and then remove the seeds. I found it easiest with a pair of scissors and running water. I then soak them in hot water for a while and then blend them. I have no idea about heating pre-ground chili powder. It sounds like you should be able to get some peppers so I wouldn't bother. Fresh toasted and ground cumin makes a big difference though as you prob already know. neogeo0823 posted:As far as meat is concerned, I know I definitely want to go with a slab of chuck. I also want to include some pork in there, because I've never tried that pairing in chili before. We're going to be doing this in our slow cooker, so what sort of cut of pork would I want? Also, while I'm sure this is a matter of preference, I'm debating between cubing the meat before searing it, or searing it as one giant slab and letting it break up into its own chunks as it cooks down. Thoughts on that? Depends what kind of texture you want. A pork shoulder is probably what you are looking for. You definitely want to cube everything or else you will be making a chili flavored roast. My thoughts on booze: i'd skip sweet stuff. Stouts and pale ales have been good to me.
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Oct 4, 2014 13:30
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Good advice. As far as texture, I'm extremely used to chili with ground beef, but the few times I've had it with cubed chuck have been great. I'd like to end up with more of a Texas style chili that's chunky, very hearty, and can be eaten by itself as a complete dish. EDIT: regarding booze, can I get some recommendations for specific brands? I keep hearing malty stouts and porters, but I'm not huge on beer, so I want to make sure I get something worthwhile. I'm also located in western New York, if that makes any difference for selection. Also, concerning the GWSWiki chili powder recipe, I have large and small versions of a blender and food processor. I'm tempted to use the food processor to grind everything up, but I've never used the blenders for anything other than liquids, so I don't know if they're better than a food processor somehow. Opinions? neogeo0823 fucked around with this message at 15:23 on Oct 4, 2014 |
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Oct 4, 2014 14:24
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Beef shin works amazing in chili and all stews really. Pick some up if you can
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Oct 4, 2014 16:10
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neogeo0823 posted:Good advice. As far as texture, I'm extremely used to chili with ground beef, but the few times I've had it with cubed chuck have been great. I'd like to end up with more of a Texas style chili that's chunky, very hearty, and can be eaten by itself as a complete dish. I just moved to Albany but you should be able to find a stout by southern tier or brooklyn brewery, left hand milk stout, or even guiness. For an ale I like bell's two hearted ale. I use a blender because I don't have a food processor, FP will probably go finer which i'd prefer.
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Oct 4, 2014 18:52
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A blender will do the chili powder just fine. Personally I am leaning towards the chili paste approach. I like to be as lazy as possible so the less I have to do the better. When I get home I link the recipe I use. This recipe is great inspiration for chili: http://mobile.nytimes.com/2013/01/3...7TL3OBbsw&_r=0&
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Oct 4, 2014 20:38
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The last batch of chili I made, I used beef back ribs, just because that's what was on sale. It actually worked really well, the bones add a lot of flavor and body, but I think next time I'd add some thicker chunks of meat in there also.
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Oct 4, 2014 20:45
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I love using bone-in short ribs. Sear the ever-living crap out of them, then put the whole thing (bone and all) into your pot. Hours later the bones will pull right off and you'll have a ton of beefy flavor.
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Oct 4, 2014 22:22
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Jose posted:Beef shin works amazing in chili and all stews really. Pick some up if you can Beer4TheBeerGod posted:I love using bone-in short ribs. Sear the ever-living crap out of them, then put the whole thing (bone and all) into your pot. Hours later the bones will pull right off and you'll have a ton of beefy flavor. Both of these are really good. Shin is just great to toss into anything. Chorizo and longaniza are always good adds for the person was asking about pork.
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Oct 5, 2014 02:56
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THE MACHO MAN posted:Both of these are really good. Shin is just great to toss into anything. Chorizo is good. I put bone-in lamb stew meat in the last batch I made, and it was interesting. You could definitely taste it in there, and it kinda made the beef taste beefier.
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Oct 5, 2014 03:08
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Chorizo or just straight up spicy breakfast sausage are both great. Do you guys wipe out the fat that accumulates when you saute the sausage or do you add it to your chili? Also how many chiles do you guys use in a 5lb batch? This is going to sound weird, but Alton Brown suggested using Porcini mushrooms in a sauce to enhance the beef flavor. Has anyone tried that for chili? Beer4TheBeerGod fucked around with this message at 05:24 on Oct 5, 2014 |
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Oct 5, 2014 05:21
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Just toss that fat right in; if it won't incorporate (it will), you can skim it off later, but you get more flavor in the meantime. Re: mushrooms, more umami is never a bad thing. Do you like the idea of mushrooms in chili? I do, and I like mushrooms in chili, and they're going to pretty much dissolve anyway, so just do it (or grind up some powdered mushrooms and toss that in, then proceed to use it as a condiment on everything you eat).
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Oct 5, 2014 05:52
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Yeah, I assumed they would be chopped up and basically end up as more small chunks. I also use tomato in my chili (recently two cans of Rotel) and everything gets tossed in the food processor.
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Oct 5, 2014 14:49
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Beer4TheBeerGod posted:Chorizo or just straight up spicy breakfast sausage are both great. Do you guys wipe out the fat that accumulates when you saute the sausage or do you add it to your chili?
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Oct 5, 2014 18:14
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Beer4TheBeerGod posted:I love using bone-in short ribs. Sear the ever-living crap out of them, then put the whole thing (bone and all) into your pot. Hours later the bones will pull right off and you'll have a ton of beefy flavor. This is an amazing idea and I am trying it. I've done shin before but this just sounds like it would be absolutely phenomenal.
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Oct 5, 2014 19:35
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Is there any Mexican style chorizo that isn't made of this? I shop at Mi Pueblo and this seems to be all that they carry. Cheap pork or beef or mixed lymph nodes and glands.
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Oct 5, 2014 23:23
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LorrdErnie posted:This is an amazing idea and I am trying it. I've done shin before but this just sounds like it would be absolutely phenomenal. It is. I got it from these guys: http://mobile.nytimes.com/2013/01/3...7TL3OBbsw&_r=0& Seriously, watch the video. It's awesome. Moe_Rahn posted:I use the cheapo chorizo tubes made of lips and salivary glands, cook it all the way down, toss my stew meat in and brown it all up in the red grease, and then add everything else on top of that. Where would I find this?
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Oct 6, 2014 00:17
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Beer4TheBeerGod posted:Where would I find this? Supermarket.
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Oct 6, 2014 02:50
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d3rt posted:Supermarket.
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Oct 6, 2014 04:49
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If you have a Save A Lot near you, I know they sell that there as well. Honestly, the thought of lymph nodes and salivary glands as the main protein in a sausage was really off putting to me when I saw it. Then again, my choices otherwise are chicken or say chorizo. What are lymph nodes and salivary glands even like to eat?
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Oct 6, 2014 04:53
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neogeo0823 posted:If you have a Save A Lot near you, I know they sell that there as well. Honestly, the thought of lymph nodes and salivary glands as the main protein in a sausage was really off putting to me when I saw it. Then again, my choices otherwise are chicken or say chorizo. What are lymph nodes and salivary glands even like to eat? Honestly, if you didn't know what went into it, they wouldn't be your first guess. To me it just seemed like crumbled meat with spices...
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Oct 6, 2014 15:34
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neogeo0823 posted:If you have a Save A Lot near you, I know they sell that there as well. Honestly, the thought of lymph nodes and salivary glands as the main protein in a sausage was really off putting to me when I saw it. Then again, my choices otherwise are chicken or say chorizo. What are lymph nodes and salivary glands even like to eat? It's not any worse than a hot dog. In terms of appearance, smell, and flavor, it's just ground pork or beef.
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Oct 7, 2014 03:37
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but then why do they not list lymph nodes and glands on the ingredients for decent all beef hot dogs?
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Oct 7, 2014 04:07
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Do they list specific cuts on any hot dogs?
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Oct 7, 2014 04:20
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i thought it was a regulatory thing, otherwise chorizo wouldn't specify poo poo. this lead me to believe that hotdogs are not glands and lymph nodes.
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Oct 7, 2014 05:33
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Probably because people would be grossed out at seeing it - that doesn't mean the meat is bad, just that people don't want to see it in their food. Just like heart, or tongue, and those are both delicious.
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Oct 7, 2014 05:53
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Guys, I forgot to toast the chilies. Guys. Am I grounded? Is it ruined?
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Oct 10, 2014 00:33
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Naw, you'll live. Toasting the chilies gives them a better, more complex flavor, but even raw or dried chilies will still make a perfectly good bowl of chili. It's just that your next batch will be even better.
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Oct 10, 2014 00:58
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Gonna smoke some brisket and chuck this weekend, thinking of making a chili from it as well. I wonder if I should add beans? 
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Oct 10, 2014 12:01
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Put beans in everything.
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Oct 10, 2014 17:18
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I got third place in the company chili cookoff, ladies and gentlemen. If only I would have toasted the chilis! Nah, I lost because this is Wisconsin and people don't like anything remotely spicy and my chili should have sat in the crock pot for anywhere from 6-12 more hours. My chili powder was really boring too, ground up ancho, chipotle, and arbol. It's all I could get together on a short notice. The people who liked it loved it, though. Like, they loved the lack of chili seasoning taste. I'm pretty proud of it. I'll probably make the recipe one more time to finally perfect it. After that, I'm looking to make a chili that's more sweet than spicy, because my parents can't eat spicy stuff. Any recommendations for the choice of peppers?
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Oct 10, 2014 20:23
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Moe_Rahn posted:I use the cheapo chorizo tubes made of lips and salivary glands, cook it all the way down, toss my stew meat in and brown it all up in the red grease, and then add everything else on top of that. Chorizo really varies in quality. I like to buy it freshly made at the Mexican store by my house, but there are a few regular stores that make their own in the meat department, and it's not bad. The worst is the Supremo brand at Walmart. It doesn't have any grease to it and it's ground up really fine.
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Oct 10, 2014 21:30
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I erred this weekend and my bowels paid for it. It was a Good Chili but it lit my rear end on fire. 1 can of chipotles in adobo 5 Jalapeños (I need to start de-seeding these guys, seeds ruin the texture) 2 Habaneros 5 tablespoons of arbol and new mexico All for 2 lbs of chuck and spicy chorizo with no beans. Also, should I be periodically skimming the top of the chili? I dumped most of the chorizo grease but there was still a thin film of red hot oil whenever I stirred. Gorman Thomas fucked around with this message at 16:27 on Oct 14, 2014 |
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Oct 14, 2014 16:23
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Did you add any masa flour? That's always helped incorporate the fat/oil in my experience.
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Oct 14, 2014 16:50
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I didn't, I'll definitely try it next time and make some tortillas as well.
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Oct 14, 2014 23:01
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So I've been known to make a good minced meat bean store bought chilipowder with some bell peppers chili, but reading this thread i realize there's better chili out there waiting to be eaten. Living in Denmark decent chili is hard to get, but i can get jalapenos fresh, so my plan was to order chipotle in adobo and dried chili from http://www.mexgrocer.co.uk/ in bulk, and my question is what chilis would be best for a not too strong chili? Ancho? I'd preferably order just one or two types in bulk so my budget isn't ruined.
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Oct 15, 2014 17:31
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Lehban posted:So I've been known to make a good minced meat bean store bought chilipowder with some bell peppers chili, but reading this thread i realize there's better chili out there waiting to be eaten. They've got a lot of the darker varieties, but not a lot of the brighter ones. Looks like no California or New Mexico that I can see. I'd probably go Ancho and Guajillo if you are only aiming for two. You are definitely going to want to go the paste route because of the guajillo skins (rehydrate in hot beef broth for 15 minutes, then liquefy in blender). Should give you a good balance though, and the chipotle will be perfect with them.
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Oct 15, 2014 17:44
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How many chiles and what varieties do you guys use for a 5 pound batch? And do you deseed them? Also how much masa flour? I have never heard of using that.
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Oct 17, 2014 06:08
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