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Beer4TheBeerGod posted:How many chiles and what varieties do you guys use for a 5 pound batch? And do you deseed them? I usually go for about a pound of background peppers (which would be the jalapenos and/or poblanos in your case) and a cup or so of dried peppers. I keep the seeds in and it really won't matter with the milder peppers you have. There's decent odds that your jalapenos are the variety that rarely has any heat at all. The chipotles and adobo sauce will be your main heat unless you buy something meaner. I usually throw the whole can in but I also use half a pound of serranos in a batch and really feel the burn. Leave out most of the sauce add it in later if you decide you want more heat. It's basically hot paprika and vinegar.
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Oct 17, 2014 06:35
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| # ? May 15, 2024 22:24 |
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I deseed the chipotles.
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Oct 17, 2014 14:08
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I made some chili yesterday: 3 lbs chorizo 3 lbs "stew beef" (sirloin and chuck butcher leftovers) 1 1/2 yellow onion 1/2 lb dried chilies (chipotle, ancho, japones, california) 8 cloves garlic 2 tsp cumin seeds 7 jalapeños 7 serranos 3 habaneros 2 poblanos 2 anaheims small can of tomato paste 2 chipotles in adobo 24 oz lager I deseed and rehydrate the dried peppers, then make them into a paste with toasted cumin seeds and garlic that is added to the pot after the meat browning and onion sweating. It is pretty tasty, but dangerous. Edit: I also forgot the masa trick. It works, though! P_T_S fucked around with this message at 16:33 on Oct 17, 2014 |
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Oct 17, 2014 16:30
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I'm not exactly sure what the poblanos would be doing in there besides adding some volume, their taste is going to get absolutely lost against all those other, stronger chilis. Otherwise it looks like a pretty rad recipe.
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Oct 17, 2014 17:42
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Texas Chili 4 pounds chuck roast, cut into ½-inch cubes 1lb chorizo sausage, casing removed ½ lb chiles- New Mexico, De arbol, Pasilla– deseeded, toasted, rehydrated 1 can chipotle in Adobo w sauce 2 large white onion, coarsely chopped 6 green jalapenos – deseeded chopped small 4 cloves minced garlic 1-2 celery stalks chopped small 6 green jalapenos – chopped small 2 teaspoons cumin 1 teaspoon dried basil Beef broth – To cover. 1 (14.5 oz) cans crushed tomatoes 1 (14.5 oz) cans diced tomatoes 1 (12 oz) bottle dark beer- Shiner Bock 3 tbsp cilantro, chopped 1 tsp cinnamon 3 bay leaves Masa flour – enough to incorporate grease and thicken Salt and pepper, to taste Deseed dried Peppers ,Toast peppers- 350 for 7 min. rehydrate w beer or broth(1 hr at least), Combine rehydrated peppers, whole can of chipotles w sauce, garlic in blender, make into paste. You will need to add a bit of the beer or broth used for rehydration. Brown Chorizo then brown chuck. – Put in slow cooker Add broth, tomatoes, pepper paste (don’t use it all, may be too hot), beer & spices Add broth to cover if necessary. You can cook uncovered to reduce if too much liquid to begin. Cook on high 8-hrs stirring vigorously at least every 2 hours for incorporation and to break down chuck. Add masa sparingly in last 2 hrs to achieve desired consistency.
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Oct 17, 2014 18:12
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Multiple cook-off winning chili - http://www.reddit.com/r/food/comments/2k30b0/i_cant_stop_winning_chili_cookoffs/ Recipe - http://www.reddit.com/r/food/comments/2k30b0/i_cant_stop_winning_chili_cookoffs/clheymj Jenn's World Famous Award-Winning Taco Chili quote:For a big crockpot full....you might want to scale down for a smaller batch! The ranch powder is key. +2490 upvotes
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Oct 25, 2014 04:13
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Corn, ranch, and a packet of taco seasoning. 
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Oct 25, 2014 04:33
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the common denominator with all the seasonings in that recipe is MSG. so basically the recipe is 'hey here's some meat, add MSG!' which is of course is a crowd pleaser. that said, that's the worst loving recipe I've seen for chili in like 20 pages of this thread. ugh.
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Oct 25, 2014 09:10
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All the top voted comments are south park jokes from 15 years ago.
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Oct 25, 2014 13:12
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2lbs ground beef (I LOVE MEAT) Shameful
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Oct 25, 2014 14:09
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Chili: It's almost like a dip!
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Oct 25, 2014 18:10
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WaterIsPoison posted:It's Chili season again, and today I thought that I'd take my hand at working on my own variation. You know, for science Thanks for posting this. Going through the thread this recipe caught my eye as the one to try and I was not disappointed. Cooked it up yesterday with a few minor alterations. Didn't do the coffee as we don;t drink coffee and buying a bag of coffee for a tablespoon seemed ridiculous. I also re-hydrated the peppers and blended them in the beef stock hydrated them in which quite well in lieu of a proper spice grinder. Rave reviews from the wife which is the most important critic of all. Will be doing regular batches as it should freeze and re-heat brilliantly.
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Oct 26, 2014 21:14
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Please forgive the fact that some of the photos are a bit out of focus, it was an arm day at the gym and I couldn't quite hold the phone steady.
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I lurked in this thread for a bit and tried my own variation on Thursday. I used about 30 bucks worth of local, free range beef. I browned my chunks of chuck, browned some ground beef, then set it aside. Then I cooked up my onions and garlic, added a liter of beef broth and a bit of tomato paste and re added the meat. There is a local spice merchant and they have a smaller shop at my favorite farmers market. Last week I bought a mild chili blend, a pack on dried anchos, and miraculously, a can of chipotles is adobo (I've never seen these before). I chucked in a whole ancho, a couple tablespoons of the chilli blend, and chopped a few chipotles up and threw them in. Then I added a can of black beans  and let it simmer in my dutch oven for a couple hours.It was so loving good. I will never use a spice packet again.
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Oct 27, 2014 04:54
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Echeveria posted:I lurked in this thread for a bit and tried my own variation on Thursday. I'll forgive you for the black beans because you did everything else right. bravo, welcome to the world of RealChili  
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Oct 27, 2014 06:37
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He almost did it right. Lose the tomato paste.
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Oct 27, 2014 12:32
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fuckpot posted:He almost did it right. Lose the tomato paste. I like the tomato flavor personally.
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Oct 27, 2014 13:34
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fuckpot posted:He almost did it right. Lose the tomato paste. I think a bit of tomato paste is perfectly acceptable. a can of tomatoes is a different story, but paste helps thicken and adds some nice umami depth. I'm an umami fiend though, I'd be adding fish sauce and some MSG to mine as well...
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Oct 28, 2014 06:12
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I'm going to try chopped mushrooms next time. They'll disintegrate into nothing and leave some good flavor in there. Last time I did chili I added a can of RoTel, which worked well enough.
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Oct 30, 2014 03:55
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Alright, help me out here. I've got a batch reducing down right now and I think I went a little enthusiastic on the arbol chiles, because the broth is a little too spicy for me (and will therefore be comedically overspiced for everyone else who's going to eat it). In the interests of keeping my friends, what are my options for toning it down? I'm seriously considering just running to the grocery store and buying canned beans, or reducing it further than normal and serving on tortilla chips with lots of sour cream.
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Nov 1, 2014 21:46
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IIRC, sour cream, a bit of sugar, and bulking it up by serving it over elbow macaroni or rice should help.
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Nov 1, 2014 22:10
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Ranch dressing packets will help
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Nov 1, 2014 23:27
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Stir a bunch of plain mashed potatoes into it.
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Nov 2, 2014 00:03
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Buy a bunch of half-gallon jugs of milk, set one by each place setting, tell your friends to buckle up, and serve it as-is. Build a little character.
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Nov 2, 2014 01:31
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Serve over cornbread or Fritos.
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Nov 2, 2014 02:01
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While at some event at my daughter's school I casually mentioned we should have a chili cook off and the idea caught like wild fire. Within 2 hours a date was set and emails had been sent to the parents. So I'm pretty stoked because I don't imagine there will be much real competition. And my neighbor just gave me a bunch of dried habenero and cayenne so I need to figure out proportions for a chili powder recipe as I've only made the Alton Brown recipe. (3 ancho, 3 cascabel, 3 arbol) I need to keep the powder relatively mild as my wife and youngest daughter don't like spicy food (but they love the AB chili powder) and I don't want to burn the face off anyone at the chili cook off (really I do, but I shouldn't).
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Nov 10, 2014 08:28
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wormil posted:While at some event at my daughter's school I casually mentioned we should have a chili cook off and the idea caught like wild fire. Within 2 hours a date was set and emails had been sent to the parents. So I'm pretty stoked because I don't imagine there will be much real competition. what does the winnner get? if it's not a chunk of cash, make it how you like it and see if you're suprised
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Nov 10, 2014 13:55
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who is judging? what makes you think they will appreciate good chili vs. taco chili with corn, beans, fritos and ranch dressing packets?
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Nov 11, 2014 04:09
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I don't know any of that, I doubt there is a prize as it's just for fun. But I still want to make a good chili.
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Nov 11, 2014 20:40
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Beer4TheBeerGod posted:Chili: It's almost like a dip! All of my leftover chili ends up being eaten with saltines as a dip or spread. I love me some dry rear end crackers.
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Nov 11, 2014 22:18
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So my friend accidentally picked up some bottom round roast rather than chuck roast. Is this a deal breaker?
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Nov 18, 2014 19:08
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adampadam posted:So my friend accidentally picked up some bottom round roast rather than chuck roast. Is this a deal breaker? It is meat and therefore acceptable for making chili with. I'm guessing bottom round may be more lean? if so you may need to augment with some additional fatty goodness from elsewhere.
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Nov 18, 2014 19:20
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Zaepho posted:It is meat and therefore acceptable for making chili with. Fat isn't really the key here. Connective tissue is. I'm pretty sure bottom round is lower on that. Either way, its still fine for chili. Add some beef stock (not broth).
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Nov 19, 2014 14:55
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FaradayCage posted:Add some beef stock (not broth). What's the difference, if buying either from a store?
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Nov 19, 2014 16:08
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d3rt posted:What's the difference, if buying either from a store? stock is more gelatinous and will (I think) help make up for a deficit of connective tissue.
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Nov 19, 2014 16:14
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How long do you figure an open can of chipotle in adobo is good for in the fridge?
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Nov 19, 2014 16:26
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Echeveria posted:How long do you figure an open can of chipotle in adobo is good for in the fridge? I've heard conflicting reports, so I just freeze the open can in a ziplock and thaw at room temp whenever I need more. If repeated thawing/freezing worries you, I would blend the whole mess into a paste, freeze em in ice cube trays and store in a ziplock bag in the freezer.
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Nov 19, 2014 16:45
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I've used things like beef shortribs to make chili and man that poo poo gets greasy as hell. Any ideas? The grease runs RIGHT through me.
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Nov 19, 2014 19:26
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Bob Morales posted:I've used things like beef shortribs to make chili and man that poo poo gets greasy as hell. Any ideas? The grease runs RIGHT through me. Use less fatty cuts of meat, lay paper towels over the top to absorb the fat (also most of the heat), suck it up
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Nov 19, 2014 19:49
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bunnielab posted:All of my leftover chili ends up being eaten with saltines as a dip or spread. I love me some dry rear end crackers. Try using leftover chili for chili dogs and Cincinnati style over spaghetti (just don't use Cincinnati style seasonings  ).
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Nov 20, 2014 01:33
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| # ? May 15, 2024 22:24 |
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I made some mac and cheese with rainbow spiralls and then added leftover chili. Completely transformed both into an awesome meal of deliciousness. I usually stick with chuck for my beef. Ive tried short ribs and other cuts but i think the chuck works best. Bob Saget IRL fucked around with this message at 16:15 on Nov 20, 2014 |
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Nov 20, 2014 16:12
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