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Put it on hot dogs.
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May 11, 2015 22:50
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withak posted:Put it on hot dogs. This. Or get some nacho chips and do it like that with a bit of shredded cheese and sour cream.
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May 12, 2015 00:08
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Dr. Gitmo Moneyson posted:What exactly does one do with 4 to 5 quarts of inedible chili?
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May 12, 2015 01:55
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My sister mixes in a couple cups of cooked quinoa. It's tasty.
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May 12, 2015 02:49
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Dr. Gitmo Moneyson posted:What exactly does one do with 4 to 5 quarts of inedible chili? If it's too spicy to eat, try adding things to turn that to your advantage. Try adding in some shaved dark chocolate and/or lots of cheese/sour cream. Even sugar and vinegar can help cut the spice. spicy chocolatey chili can be quite tasty.
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May 12, 2015 14:53
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You could also put it on rice, make that poo poo last forever. I made chili yesterday with pork and beans, because I'm poor and the whole crock-pot of roughly a gallon came out to ~$5. It came out pretty well considering I was just eyeballing the seasonings. Probably should have added a bit more pork, trimmed the pork I did have, and used one onion instead of one and a half. I'm going through that bag of chile powder pretty quickly, so I'm going to be able to get into these whole chiles pretty soon. And once I'm done with those, I found a Tienda near here that has an actual selection, rather than just one kind of unspecified red chile. Am I crazy to consider not putting tomato paste in my chili next time? I really prefer the spicy, meaty taste to the tomato taste.
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May 25, 2015 22:18
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22 Eargesplitten posted:You could also put it on rice, make that poo poo last forever. By all means, skip the tomato. I like the acidity and sweetness of tomato paste in chili, but if you don't, go without. There are a lot of snobs who will insist that tomato never ever goes in chili.
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May 25, 2015 23:56
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Geez...did someone die or is summer the off-season for chili? Anyhow - I have two basic chili recipes, a Texas style (for when I feel like doing a lot of work) and a Midwestern style (for when I feel like letting my crockpot do a lot of work). Midwestern version uses ground meat (pork, actually). Regarding Midwestern style, I just got a food processor and I'm curious about grinding my own meat with it. Has anyone had experience with that? Does it matter with regards to chili? Unrelated: I was at the local farmer's market the other day and spotted some curious-looking fresh chiles. They're about two inches long and shaped like jalapenos. They are orange (exactly like an orange bell/sweet pepper) in color though. The person working the stall didn't know what they were (she's the animal person) but offered me one to check out. Very hot. Somewhere north of a hotter strand of jalapeno. Never found a hot orange chile that wasn't a habanero (or scotch bonnet I guess) so I'm interested in identifying it. Next week I'll try to go back and see if they have someone more knowledgeable working. I'd definitely put them in a salsa or a chili.
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Jul 25, 2015 04:09
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Could be an aji amarillo? (caps. baccatum). Though I grew a orange caps. annuum chilli once called Topaz, it's an F1 but it was from Europe. Assuming you're in the USA, then it could be a caps. annuum orange numex chilli too. (New Mexico state university creates or refines many new varieties of chillies and sell them under the Numex name/brand). I think I had one like that once, but can't find it in my seed collection, maybe "numex sunrise"? Numex usually stick to the milder heat caps annuum chillies. I think my topaz was around serrano heat level, not down there in jalapeno territory heat level like numex chillies often are. Fo3 fucked around with this message at 08:57 on Jul 25, 2015 |
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Jul 25, 2015 08:43
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All good guesses but if google is to be trusted, none of them hit the mark. It did peripherally lead me to this though: https://www.victoriananursery.co.uk/Chilli_Pepper_Seed_Jalapeo_Numex_Piata/ The Jalapeno Numex Pinata resembles it superficially and supposedly has more heat than a standard jalapeno, so that's my best guess.
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Jul 25, 2015 19:37
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Yeah, for them you'd have to pick them before they turned, caps. annuum just want to be red. The topaz is an orange caps. annuum because it's a f1 hybrid, ie self collected seeds may not be orange and could do anything. Even in Europe (Hungary) where they grow paprika and other caps annuum chillies to be black, in the end they turn red, they just develop them so they stay black for a long time before red so there's enough time to pick them while black. While caps. baccatum are predominately orange or yellow (aji amarillo, aji lemon, aji pineapple, aji limo), and caps. chinense are every colour (orange habanero, red 7 pots, scoth bonnets and trinidad scorpians, yellow burkinas, fatalli, plus choc/brown varieties), plus being such a cross breeder. Chillies are pretty fascinating in their 5 sub species plus how they have spread in the past 500 years and become so ingrained in cuisine around the world, plus they mutate so much. Fo3 fucked around with this message at 19:51 on Jul 26, 2015 |
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Jul 26, 2015 19:44
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Would someone mind posting Iron Leg's recipe? I've been searching the thread for it but no luck.
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Aug 7, 2015 16:24
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kaujot posted:Would someone mind posting Iron Leg's recipe? I've been searching the thread for it but no luck. Third post of this very thread.
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Aug 7, 2015 20:29
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FaradayCage posted:Geez...did someone die or is summer the off-season for chili?
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Aug 18, 2015 15:07
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I like Cayenne
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Aug 19, 2015 13:14
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Hi everyone, I'm a complete novice to cooking in general but decided to make the first chili recipe on the first page today (Iron Leg's). Am I supposed to leave it covered or uncovered during cooking?
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Aug 22, 2015 20:22
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Depends on the consistency. If it's soupy, cook it uncovered. If it gets to the right consistency, but the meat isn't tender enough yet, cover it.
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Aug 22, 2015 20:49
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sounds good. Thanks for the reply 
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Aug 22, 2015 20:55
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if you dry it out and have a long time left to cook just add a small amount of water and mix it in
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Aug 22, 2015 20:59
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Jose posted:if you dry it out and have a long time left to cook just add a small amount of beer/stock and mix it in Ftfy
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Aug 22, 2015 21:35
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Crazyeyes posted:Ftfy What he fixed. I recommend a chocolate stout. Or something lighter like a wheat ale if you're not about the heavy roasted coffee/chocolate flavor.
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Aug 23, 2015 23:44
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I've always liked stouts in chili and stew but sometimes they can be a bit too strong. While I like chocolate stout, I prefer unsweetened chocolate for that kind of dark taste. Ales can be good but are ususally way more subtle. I've had good results with Newcastle actually. It adds a very mild bit of sweet and nuttiness
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Aug 24, 2015 04:48
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Stout is ale.
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Aug 24, 2015 06:22
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well never mind I am just retarded
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Aug 24, 2015 12:22
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THE MACHO MAN posted:well never mind I am just retarded While I am not an expert on this, I think you were actually correct and the person that corrected you without knowing what they are talking about is the retard: http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-ale-and-stout/
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Aug 24, 2015 14:16
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I eat baby skin posted:While I am not an expert on this, I think you were actually correct and the person that corrected you without knowing what they are talking about is the retard: It is ale in that it is generally made with ale, rather than lager, yeast, but as far as actual consumption it's a different style than ales (pale, amber, etc). I've always used pale ales in chili, so I can't say I've tried chili with stout
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Aug 24, 2015 19:42
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gwrtheyrn posted:It is ale in that it is generally made with ale, rather than lager, yeast, but as far as actual consumption it's a different style than ales (pale, amber, etc). I've always used pale ales in chili, so I can't say I've tried chili with stout Pale ales in general work well with chili, if you're working with a mole bust out a stout.
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Aug 25, 2015 04:11
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I've settled on using porters in chili. Stouts seemed to make it slightly bitter or some other flavor I didn't care for. The ales are okay and a nice sweet ale gives a mild bump in flavor. But porters seem to hit the sweet spot of adding good flavors without making the chili taste weird.
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Aug 25, 2015 05:14
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Coopers Red an Australian beer that the rest of the world probably hasn't heard of is my chili beer of choice after much experimentation.
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Aug 25, 2015 05:44
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Shiner Bock.
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Aug 25, 2015 22:15
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I like a thick, smokey porter and also a shot of tequila for sweetness. Also - I recently grabbed a big bag of whole dried kashmiri red chilis for use in Indian food and got to thinking - anybody ever used these guys in chili? Maybe mixed with some other, more traditional peppers?
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Aug 26, 2015 20:57
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I chilied again. This time I used cubed beef heart instead of stew beef. It tastes great, but almost a day of simmering only made it tender instead of fall apart. Next time I'm going to pressure cook it first. Agreeing with porters for chili. It's so good I don't even use beef broth anymore. Chili paste + fresh chilies + beer gives enough moisture. Also Cincinnati chili is great, gently caress the haters. 5 ways 4 lyfe!
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Sep 6, 2015 13:20
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I've never tried a chili with a bock or porter, but I can imagine it would be a great choice. I think the yeast coopers use in their ales are much too fruity tasting. Back in the 1990s a local aussie brewery made a bock that was the world's greatest beer IMO. Unfortunately the brewery caught on fire or went bust, or went bust and mysteriously caught on fire, so it was lost to me.
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Sep 6, 2015 13:58
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P_T_S posted:I chilied again. This time I used cubed beef heart instead of stew beef. It tastes great, but almost a day of simmering only made it tender instead of fall apart. Next time I'm going to pressure cook it first. Agreeing with porters for chili. It's so good I don't even use beef broth anymore. Chili paste + fresh chilies + beer gives enough moisture. Beef heart is super duper duper lean so long simmers don't really do much for its tenderness. Heart is more akin to a quick-cooking steak than a braising cut, like chuck.
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Sep 8, 2015 15:55
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octoberfest makes the best chili, so pretty much this is the best time of year to make chili.
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Sep 19, 2015 18:07
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The problem with saying porters / stouts/ whatever style does a particular thing is that there are huge variations across each style in flavor profile. E.g. a stout can taste very choc-lately, or can taste more milky or can be neither. Or even within chocolate stouts- some use actual chocolate (cocoa solids usually) and some just use "chocolate" malt which is just barley that has been toasted for a longer time. In addition beers have a much wider range in alcohol content (3- 11+ %) but I doubt the alcohol content matters too much or even at all for chili.I eat baby skin posted:While I am not an expert on this, I think you were actually correct and the person that corrected you without knowing what they are talking about is the retard: Also stouts are a type of ale! TROIKA CURES GREEK fucked around with this message at 16:13 on Sep 20, 2015 |
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Sep 20, 2015 16:08
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Bacon stout. Boom. Done. (Don't do this.) The best beer to use is the one that you like to drink.
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Sep 21, 2015 18:32
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adorai posted:octoberfest makes the best chili, so pretty much this is the best time of year to make chili. chili'd yesterday because its football season and why the hell not? http://www.seriouseats.com/recipes/2013/01/easy-pork-three-bean-chili-food-lab-recipe.html Sub'd beer in for half of the stock required. So. Fuckin. Good.
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Sep 21, 2015 18:44
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Exciting chili recipe: I was up in northern MN with limited supplies but I did have some Chuck steak and an onion that I'd picked up on the way, Cayenne, garlic powder, a little cumin, black pepper, and salt. Also some seasoned vinegar from the mid 90's (This is in 2010). The stove was barely functioning and the spices I had were decades old and had almost no flavor. It was 20 miles or so to town and I didn't feel like driving. I seared off the cubed meat, threw everything else in with enough water to cover, and let it barely simmer covered for about 5 hours, adding water as needed. It actually turned out to be incredible chili. If you add enough Cayenne and time, chili is always good.
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Sep 27, 2015 05:48
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Today's a good day to chili
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Oct 3, 2015 15:00
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