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Took your advice and grabbed a bag of pasilla chilis. Anxious to try them out this weekend. So I was just told I will be cooking chili for 18+ people this weekend. Looks like I got about 7lbs of venison after I pull the bones, so gonna grab a tray of cubed chuck stew meat as well. What's the ratio of meat (lbs) to people everyone estimates for? 1/3lb per person or so?
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Mar 15, 2016 23:29
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| # ? May 15, 2024 11:31 |
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Dude just asked me if I put potatoes and carrots in my chili 
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Mar 17, 2016 03:23
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Crazyeyes posted:Dude just asked me if I put potatoes and carrots in my chili  you know what you must do. He must become the next batch of chili.
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Mar 17, 2016 10:53
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Suspect Bucket posted:
Human meat is supposed to be closer to pork though so probably make him into sausage and add that to your beef base when you make it.
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Mar 17, 2016 18:18
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I use pork all the time in chilli, no need to make him into sausage.
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Mar 17, 2016 22:00
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pork is good in everything.
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Mar 18, 2016 02:34
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potatoes and definitely carrots might be on the short list of things that would make me refuse to eat a chili.
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Mar 21, 2016 10:39
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I can see carrots, sort of, in a misguided belief that mirepoix was required. But potatoes is just crazy.
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Mar 21, 2016 13:31
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Potatoes + carrots = spicy stew in my book.
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Mar 21, 2016 16:21
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Yeah I mean if you get over "not chili," spicy meat in a sauce with vegetables is probably not the least edible thing I can think of.
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Mar 21, 2016 16:52
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Made the chili without chipotles or cayenne because people told me to make it "less spicy". Then everyone complained it tasted flat because it had no kick 
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Mar 21, 2016 17:35
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Crazyeyes posted:Made the chili without chipotles or cayenne because people told me to make it "less spicy". Provide those people with a tub of sour cream and a spoon. My wife complains when I make things spicy enough to notice, but give her a bit of that to mix in and she calms right down.
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Mar 21, 2016 19:18
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I've got 3lbs of coarse-ground venison that I'll be making into chili this weekend. I generally end up "watering down" the venison by cutting it with other meats. Generally 50% venison, 25% beef, 25% pork. It ends up being very noticeably venison, while not being so gamey as to throw off the unitiated. My question though is, my go to chili recipes lately all include chipotle, but I am afraid that the chipotle will tread all over the venison. Anyone have any thoughts on leaving it out, and focusing on more standard ancho, guajillo, etc... to let the venison shine through, just getting heat from cayenne?
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Mar 21, 2016 20:15
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My award winning  chili focused less on heat-for-heat's sake and more from complex flavor that comes from, as you mention, a blend of dried chiles. I used pasilla, new mexico, and guajillo (in seemingly large amounts). For heat I would use fire-roasted poblanos, and if I felt like even more, I'd use those little cans of la morena green chiles.
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Mar 22, 2016 15:22
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 I usually add some odds and ends in there, and there was pork feet and beef bone with marrow on sale today. This is by far the richest the chili has tasted and it's only like 2.5 hours into the cook. neogeo0823 posted:Provide those people with a tub of sour cream and a spoon. My wife complains when I make things spicy enough to notice, but give her a bit of that to mix in and she calms right down. yup this is what I do for anyone who complains.
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Apr 10, 2016 23:43
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Post dat recipe son. Also how do pigs feet interact with the flavor? I've never used them and always wondered about that. How greasy is the end result?
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Apr 11, 2016 01:17
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this is actually a first go round with that and the bone marrow. I'm looking to kill heat around 11 tonight (I started later than I anticipated). I would imagine I have to skim a bit since I have 2lbs of chorizo and 1lbs lunganiza in addition to that. I'll post a pic and some kind of recipe later, but it's basically the iron leg chili on pg1 with a bunch of personal tweaks!
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Apr 11, 2016 02:17
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If I were to make chili with anything BUT conventional beef and pork cuts, I guarantee I'd be the only one eating it. Guess what I'm using next...
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Apr 12, 2016 18:45
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Missing Name posted:If I were to make chili with anything BUT conventional beef and pork cuts, I guarantee I'd be the only one eating it. what your guests don't know won't hurt them. It certainly won't hurt you either. At least till after they've eaten it and you've told them.
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Apr 12, 2016 18:56
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Missing Name posted:If I were to make chili with anything BUT conventional beef and pork cuts, I guarantee I'd be the only one eating it. 
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Apr 12, 2016 19:07
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How are they charging $5 a pound for pizzle?
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Apr 12, 2016 19:12
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it wasn't chili, but i made beef stew a while back using chopped heart and it was some of the best eatin's i've ever made my mom found out it was heart and refused to eat it cause it's "organ tissue". oh nooooooooo, now i have to eat it all, how sad.
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Apr 12, 2016 19:13
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Better A, B or C? 
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May 1, 2016 18:06
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I prefer san marcos. Though, chiLpotle? I never noticed that before.
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May 1, 2016 18:26
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B
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May 1, 2016 21:40
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I go for C myself.
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May 2, 2016 14:55
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Ranter posted:Though, chiLpotle? I never noticed that before.
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May 3, 2016 00:44
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All three are good. To me though, San Marcos is by far the best. It is the exact flavor that I think of when I think chipotle. I had never noticed the "extra" L though...
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May 4, 2016 22:00
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Some googling make me think that chilpotle is the real name in Mexico.
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May 4, 2016 22:12
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i'd just get whatever is the cheapest unless you're buying 20+ tins and don't have space
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May 4, 2016 22:32
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I'm going to deliberately pronounce and enunciate the L now and see how many hits I get. Like a reverse Expresso.
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May 5, 2016 01:43
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So I just got a smoker, and though I have posted in the smoker thread, I'm crossposting here because I think there is potential for wonderful synergy of smoking chilis and/or meats and then making chili with them. Does anyone have any experience here or will I be attacking this frontier alone and confused.
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May 12, 2016 23:43
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Dehydrated beans, how do I not gently caress this up? Can I soak it with flavorings or will the overnight soak demand water and just gently caress up, "not pure water"? I was thinking vegetable broth and or spices nothing acidic.
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May 19, 2016 02:36
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Junkie Disease posted:Dehydrated beans, how do I not gently caress this up? Can I soak it with flavorings or will the overnight soak demand water and just gently caress up, "not pure water"? I was thinking vegetable broth and or spices nothing acidic. You can soak dry beans in whatever, but if you're putting a bunch of stuff in the soaking liquid it will probably need to be refrigerated so you'll want to soak for longer. Or you could just add the beans directly to your chili since you're probably cooking your chili longer than 2 hours anyway.
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May 19, 2016 07:17
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Add them direct, there's no need to soak beans
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May 19, 2016 07:37
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The soaking them forever thing, seems to be old hat. So I did a quick wash/boil and added them to a slow cooker for 9 hours on low with spices and a few dryed chilis. Then pureeing half the beans, and adding the norm stuff after that. I'll report how it goes.
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May 19, 2016 09:56
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OK so the don't soak the beans just rinse/boil/rinse slowcook with veg broth or I suppose meat broth is magic. Its got a good bean flavor and the juice is delish. I slow cooked them with diced sweet onions, dehydrated chilis and spices. Then for the end salsa and soy chorizo. A+
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May 20, 2016 01:53
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Every time I don't soak and rinse my beans I get stomach cramps and excessive gas/bloating.
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May 20, 2016 16:03
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It's psychosomatic
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May 20, 2016 18:35
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| # ? May 15, 2024 11:31 |
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It's fear
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May 20, 2016 19:39
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