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k3nn posted:I really want to make chili, but don't have any onions/garlic and won't be able to get to the shops for a couple of days. Should I just wait til I can get the veg, or should it still be possible to make acceptable chili with just meat/peppers? If you are a hardliner, chili by definition requires just meat and peppers. It would therefore be possible, but almost certainly rather lame. Onions are pretty essential to chili IMO. Garlic most people like obviously there, though I honestly don't always use it in mine. You could go full-psycho and use garlic/onion powders to taste, but I can't in good conscience recommend it for reasons that should be obvious.
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Dec 31, 2015 16:03
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Without onion and garlic, what reason is there to live?
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Dec 31, 2015 20:30
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This thread is making me want to make chili again. After my last attempt ended in disaster, I swore off making chili again for a long time, but I may make another attempt within the month.
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Jan 1, 2016 10:59
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Dr. Gitmo Moneyson posted:This thread is making me want to make chili again. After my last attempt ended in disaster, I swore off making chili again for a long time, but I may make another attempt within the month. You can't just say that and not give details about what went wrong. How up-to-it are you feeling? Do you want to just try and throw something together really easy, or are you looking to try and really make it your own?
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Jan 1, 2016 23:25
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Is there a consensus on what recipe is the best chili recipe in this thread?
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Jan 2, 2016 00:40
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Tony Homo posted:Is there a consensus on what recipe is the best chili recipe in this thread? A "consensus"? About chili recipes? Peace in the Middle East is more likely. Beer4TheBeerGod's effort is a good starting point though - I have made something very similar, and it's loving tasty: http://forums.somethingawful.com/showthread.php?threadid=3451852&userid=0&perpage=40&pagenumber=46#post451663965 Here is some reasoning as to why something like the above recipe works, with bonus bean-controversy, plus umami & alcohol (azeotropes!) observations: http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html
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Jan 2, 2016 00:54
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Since I rehydrate and blend my chillies does it matter much if I toast them in advance if they're going to have boiling water poured over them? Reading that serious eats recipe it seems a bit strange he adds vodka/bourbon immediately before serving Jose fucked around with this message at 02:45 on Jan 2, 2016 |
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Jan 2, 2016 02:37
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Jose posted:Since I rehydrate and blend my chillies does it matter much if I toast them in advance if they're going to have boiling water poured over them? With the chilli peppers, probably not. But for the other spices (especially cumin) , boiling will only ever get to ~100°C, dry-toasting in a pan will get way hotter, and change them slightly. The trick is to get it hot enough to see a colour change, and to smell something, but not make it smoke. The hard booze is to enhance the aroma by lowering vapour temperature before serving. Probably not essential. But adding a 'strong' beer/stout/porter (strong as in complex flavour, not alcohol) is something you will really notice.
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Jan 2, 2016 04:06
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neogeo0823 posted:You can't just say that and not give details about what went wrong. How up-to-it are you feeling? Do you want to just try and throw something together really easy, or are you looking to try and really make it your own? Honestly it kinda went wrong everywhere. Starting with when I forgot to turn down the heat when I mixed my spices with the meat, and then snowballing from there. Also I added Cholula hot sauce by the cup-full for some reason. The end result was a dry, inedible mess. The recipe I use is a modification of the Texas Chili Parlor/"Texas Bowl of Red" recipe that was posted earlier in this thread; I'd have to dig up the link to it now. I use pinto beans to thicken the chili instead of masa harina, and I usually add some stuff like beer and Cholula hot sauce. My main hinderance is that the recipe ingredients cost north of $60 every time I make it, and in the three times I've made it, I've never once actually eaten very much of it after cooking, mostly because I'm never very happy with the results. I'm trying to put together a recipe that I can call my own, so my attempts to make it thus far have been attempts to find a recipe I like. I. M. Gei fucked around with this message at 04:40 on Jan 2, 2016 |
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Jan 2, 2016 04:35
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xiansi posted:A "consensus"? About chili recipes? Peace in the Middle East is more likely. I'm very upset about the serious eats anti-smokiness position and the marmite, soy, anchovies, and cloves all seemed odd to me. His other stuff seems really good though, I've seriously got to try doing the paste at some point. I probably shouldn't be sacrificing making the best chili I can make just because I've never really noticed a grittiness from the chili powder I've made. I'm also going to have to try browning the short ribs whole and adding bourbon, both of those seem like they could be exciting. Jose posted:Since I rehydrate and blend my chillies does it matter much if I toast them in advance if they're going to have boiling water poured over them? I think that toasting the chilis is key for really bringing out the flavors, like I said before I don't hydrate them but I still feel like you'd lose some flavor.
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Jan 2, 2016 17:58
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Original version of the recipe I use. http://www.foodnetwork.com/recipes/food-network-kitchens/texas-bowl-of-red-recipe.html I normally sub pinto beans for masa harina and beer for extra beef broth. I also simmer for several hours and add dark chocolate. It usually comes out good, but I'm trying to make it great.
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Jan 2, 2016 20:44
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You don't really need to put a lot of effort into toasting dried chiles. A quick zap in the microwave does the trick fine.
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Jan 2, 2016 21:14
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Tendales posted:You don't really need to put a lot of effort into toasting dried chiles. A quick zap in the microwave does the trick fine. Its not a lot of effort though? Its literally putting them in a dry pan and waiting for them to start smelling good.
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Jan 2, 2016 21:47
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Dr. Gitmo Moneyson posted:Original version of the recipe I use. I would definitely try some other recipes and see how they seem to you. I'm a fan of Iron Leg's chili from the first page, but I also like making Boilermaker chili from time to time. We're actually trying a new recipe tonight for the first time. My wife found it here. Basically, you should try a bunch of recipes, note down what you liked and didn't like about each one, and then try to combine those things into one recipe. Looking through your post history, it seems like you always get near-perfect chili, then do That One Thing That Fucks It All Up. If I were you, I'd probably reread your posts in the thread and note what those things are. It sounds like you've made some awesome chilis in the past, but always got to the point where it was nearly perfect and just nosedived right over the edge.
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Jan 2, 2016 22:07
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LorrdErnie posted:Its not a lot of effort though? Its literally putting them in a dry pan and waiting for them to start smelling good. Sure but the more peppers you prepare, the easier it is to just microwave them.
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Jan 2, 2016 22:14
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I have a Ninja food processor with the vertical blades, but not an actual blender. Can I make chili powder with that?
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Jan 2, 2016 22:25
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Dr. Gitmo Moneyson posted:I have a Ninja food processor with the vertical blades, but not an actual blender. Can I make chili powder with that? Yes, but it'll end up with bigger chunks of pepper. I would instead soak them in stock or beer, then blend in your Ninja. You'll end up with chili paste, since the soaking softens the peppers enough for your Ninja to work well.
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Jan 2, 2016 22:35
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Dr. Gitmo Moneyson posted:I have a Ninja food processor with the vertical blades, but not an actual blender. Can I make chili powder with that? You could theoretically do it, if you shake your ninja as you're grinding, so the bigger bits move around more. it will take you longer than normal though.
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Jan 2, 2016 22:37
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Dr. Gitmo Moneyson posted:Honestly it kinda went wrong everywhere. Starting with when I forgot to turn down the heat when I mixed my spices with the meat, and then snowballing from there. Also I added Cholula hot sauce by the cup-full for some reason. At least you're willing to try. Let's back this chilli wagon up for you. I follow Iron Leg's recipe with some protein modifications. http://forums.somethingawful.com/showthread.php?threadid=3451852&userid=0&perpage=40&pagenumber=1#post398069581 I get a pound of whatever fatty beef is cheapest, and a pound of beef heart. Then half a pound of my home-made chorizo, but whatever you can get at the store is fine. I do not use ground beef. So my ingredient list looks like this Glop bacon drippings (free if you save them from bacon making, otherwise use whatever cooking oil you have on hand, aprox 2 tablespoons) 1 pound stew beef ($6-4$ a lb average, try to get it on sale) 1 pound beef heart (7-3$ a lb, again, try to get it on sale) 12 ounces chorizo sausage, casing removed, cut into 1/2 cubes (7-5$ a package) 1 large yellow onion, coarsely chopped 1/4 cup chili powder 2 cloves garlic, smashed and minced. 2 (14.5 oz) cans beef broth 2 (14.5 oz) cans whole tomatoes, drained Half a can of coke and half a bottle of the Fat Tire stout. 1 cinnamon stick (can be removed if you don't like cinnamon) 3 bay leaves 2-4 green jalapenos, slit lengthwise. 1 small Datil pepper 1 tablespoon yellow cornmeal So, gently brown up the meat and garlic in half your fat, remove from pot. Fire up that loud Another round of shots TURN DOWN THE POT. Add onions and spices EXCEPT FOR THE FRESH HOT PEPPERS and the second half of your fat, cook slowly until the onions start to turn clear and sweet. DO NOT BROWN. Add meat back, then wet stuff and chopped hot peppers. Cover pot, let BARE SIMMER for at least 3-4 hours. Longer is better. If too thin, cook uncovered for the last 15-30min. This pot should cost you like 25 bucks at most, even if you don't have stuff like onions, can goods, and spices on hand. You do not want to saute hot peppers unless you are in a very well ventilated area. That poo poo burns. I add them in at the 'simmer' stage. Beef heart is a cut that benefits from either very short, or very long cooking time. The first few hours of simmering, it's rubber. After hour 4, it's the best bit of meat in the pot. This chilli gets BETTER the longer it hangs out in the fridge. So if it's a bit too intense when you first make it, put it aside for a day. It will taste great the next day. Serve with a side of rice and a sprinkle of chopped cillantro. (I actually like to pour a piping hot ladleful over fresh spinach, which wilts and cooks perfectly for your daily shot of green stuff). If you want beans, I'd cook them separately, and have them with my rice. I don't know why you're adding cups of cholula. Everything in moderation. Cholula is a condiment, to be added after cooking. \/\/\/Nothing wrong with that at all, but your avatar is oddly fitting \/\/\/ Suspect Bucket fucked around with this message at 05:43 on Jan 3, 2016 |
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Jan 3, 2016 00:53
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For the beef heart another possible source is actually the dogfood section at fancy grocery stores. One of my local stores has nice hormone-free grass fed beef heart for something like $2.50 a pound in their dogfood freezer and that's my go-to for chili meat.
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Jan 3, 2016 01:04
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Suspect Bucket posted:At least you're willing to try. Let's back this chilli wagon up for you. This looks delicious. I've thought about adding Coke and/or chorizo, and this post convinced me to try it next time. I think I'll try the beef heart too. I'd like to try them in my recipe first though, to see how it comes out. I think they'd help liven up the taste (and I wouldn't have to buy 6 pounds of just stew meat). Not sure about adding onions before cook time. My instinct is to add those to individual servings as a topping, along with cheese, but I guess it couldn't hurt to add a bit during cooking, too.
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Jan 3, 2016 05:55
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Dr. Gitmo Moneyson posted:
Cooking onions slow and clear adds a lot of sweetness. They are utterly transformed, it's amazing. Just don't get and brown on them (which are delicious in their own right, but not right for this application). Cooking them with the fat and the spices bloom them up and make them even more delicious.
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Jan 3, 2016 20:07
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LorrdErnie posted:I'm very upset about the serious eats anti-smokiness position and the marmite, soy, anchovies, and cloves all seemed odd to me. His other stuff seems really good though, I've seriously got to try doing the paste at some point. I probably shouldn't be sacrificing making the best chili I can make just because I've never really noticed a grittiness from the chili powder I've made. I'm also going to have to try browning the short ribs whole and adding bourbon, both of those seem like they could be exciting. The marmite, soy, and anchovies contribute to the "meaty" flavor. Not so sure about the other spices but might be fun. Browning the short ribs is awesome and I recommend it to everyone.
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Jan 3, 2016 20:35
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Finally got cool here in Florida, celebrated with a pot of Hearty Iron Leg chilli! http://imgur.com/a/65Y3q The heart stewed up fantastically. It's fantastic. The stew meat is a little dry, bit good. The chorizo melted away into a cloud of delicious. I heart beef heart.
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Jan 5, 2016 00:32
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I'm scared that beef heart will be overpoweringly rich. Please dissuade these fears.
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Jan 5, 2016 14:02
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Crazyeyes posted:I'm scared that beef heart will be overpoweringly rich. Please dissuade these fears. Heart is a muscle, and practically fat-free - it's super lean. Overpoweringly rich (or rich at all, really) it is not. It's just the beefiest goddamn thing you've ever tasted.
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Jan 5, 2016 14:56
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The Midniter posted:Heart is a muscle, and practically fat-free - it's super lean. Overpoweringly rich (or rich at all, really) it is not. It's just the beefiest goddamn thing you've ever tasted. Well I've have chicken hearts and they are very different from standard meat so that's probably where this nonsense is coming from.
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Jan 5, 2016 16:26
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The Midniter posted:Heart is a muscle, and practically fat-free - it's super lean. Overpoweringly rich (or rich at all, really) it is not. It's just the beefiest goddamn thing you've ever tasted. It's honestly the best bit of meat in the pot. It's just going to take HOURS. Oh, and the house will smell pretty strongly of 'gamey' for the first hour of cooking, so open some windows. Do not be concerned, that is the gameyness leaving the food and entering the air. Just stew it with other strong flavors, like chorizo. My dad loves this chilli now, and he is NOT fond of Offal. He's fully aware it's beef heart and eats it anyway, that's how well it turned out. We're here for you, man. For you, and chilli.
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Jan 5, 2016 17:23
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Looks like I gotta find a place that sells hearts now...
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Jan 5, 2016 19:10
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Crazyeyes posted:Looks like I gotta find a place that sells hearts now... My supermarket sells them. Maybe your's does too if you check the right place.
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Jan 5, 2016 19:15
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I've noticed that a lot of the supermarkets in town that cater to heavily hispanic customer bases are more likely to have beef heart (and other offal, by the by) available so you may want to start there.
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Jan 5, 2016 19:54
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It feels weird to me to eat a cow's heart muscle. Is it really that good?
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Jan 5, 2016 22:35
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Dr. Gitmo Moneyson posted:It feels weird to me to eat a cow's heart muscle. Is it really that good? Yes. By consuming it you gain it's strength. As well as an insatiable hunger for grass and ozone-ruining quantities of gas...but mostly it's just delicious.
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Jan 5, 2016 22:47
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P_T_S posted:Yes. This explains the five wheat-grass shots I've done today.Then I plowed a field and fertilized it. \/\/\/ I cant help but think something's gone terribly wrong in your life if you're throwing the meat in a dish away. An animal DIED so you could buy that, y'know. Why not just make chili beans?\/\/\/ Suspect Bucket fucked around with this message at 16:04 on Jan 7, 2016 |
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Jan 6, 2016 00:05
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I made a chili with beans and home made chili powder. Can't wait to eat all the tasty beans and throw the rest away.
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Jan 7, 2016 05:45
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The best thing about chili is forgetting your froze your last batch and later discovering that you have several delicious lunches to bring to work.
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Jan 7, 2016 17:26
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I made my first batch using the chili puree method (dried chilis toasted, simmered in chicken stock, then pureed). It's fantastic. It gives the broth a really nice, silky texture that I haven't seen before.
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Jan 7, 2016 17:30
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Made myself a batch of chili using a recipe by forums poster scuz, my life has been transformed.Enourmo posted:i have never had beanless chili before but NOW I UNDERSTAND recipe here. I just used off-the-shelf chili powder cause I was short on time/don't own a food processor, but it's still goddamn delicious. I used about 3lb of stew meat, and 1lb of ground chuck I had in my fridge. So drat tasty. E: I went a little heavy on the liquid due to inexperience, but it's loving delicious so who cares. A little rice to soak at up and it's a good'un. Fender Anarchist fucked around with this message at 03:37 on Jan 9, 2016 |
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Jan 9, 2016 03:16
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Dr. Gitmo Moneyson posted:This looks delicious. I've thought about adding Coke and/or chorizo, and this post convinced me to try it next time. I think I'll try the beef heart too. I'd like to try them in my recipe first though, to see how it comes out. I think they'd help liven up the taste (and I wouldn't have to buy 6 pounds of just stew meat). negative, you toss them and garlic into the pot you just browned all the meat off in, it's a perfect vessel to make use of all that good fond. It is glorious and wonderful smelling. Definitely does not over power, and you can chuck a handful of raw on top too.
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Jan 10, 2016 02:59
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