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No onions/onion powder in that recipe, or even salt. Pretty poo poo recipe imo.
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Jan 24, 2017 01:48
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Hurt Whitey Maybe posted:That's basically taco meat. Like if you boil off the water it becomes ground beef for tacos.  adorable that sun wu actually crossposted his recipe for boring-rear end taco meat in another thread before deciding, "hey, it's chili, too!"To be honest he'd be better off using some store-bought taco seasoning packets, but I guess it's the thought that counts, and it's probably pretty zesty for Minnesota.
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Jan 24, 2017 02:28
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Sun Wu Kampf posted:Somehow I'm not surprised goons would get huffy even about chili, of all things. Somehow I'm not surprised goons proudly eat lovely food
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Jan 24, 2017 05:31
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Chili seems to be the one thing goons will get all defensive about. Sorry your ambiguous dish's recipe will result in some abomination of cinci chili without cinnamon.
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Jan 24, 2017 16:28
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The holy trinity of food purity spergdom is: 1. Chili 2. Spaghetti Carbonara 3. Neapolitan Pizza Each of those must meet a specific set of required ingredients/lack of others, to be the ONE TRUE definition, otherwise rage will ensue. I say this as someone who does indeed sperg out about each of those things.
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Jan 24, 2017 20:01
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I lived with a goon for a while who literally used a triple-digit digital scale to make spaghetti carbonara. I don't really get why - chop up and cook some bacon, toss in some noodles with some egg and olive oil, done.
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Jan 24, 2017 21:26
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calorie intake, useful with something as dense as cabonara.
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Jan 24, 2017 22:05
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Submarine Sandpaper posted:calorie intake, useful with something as dense as cabonara. He couldn't actually cook anything else was the funniest part.
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Jan 24, 2017 22:23
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he should get into baking and pastries.
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Jan 24, 2017 22:29
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Sun Wu Kampf posted:Somehow I'm not surprised goons would get huffy even about chili, of all things. It's like if there was a pizza thread and someone was like "check out this pizza recipe: spread ketchup on bread, top with american cheese, put it in the microwave for 30 seconds." mega dy fucked around with this message at 23:59 on Jan 24, 2017 |
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Jan 24, 2017 23:57
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dy. posted:So look, it's not really a purism thing. That recipe is just weird and bad and kind of deserves to be mocked a bit. It's not a big deal. just like mom used to heat up
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Jan 25, 2017 14:42
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I made some chili and made a video, you guysssss https://www.youtube.com/watch?v=zLhYb7gDo6c
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Jan 27, 2017 12:30
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Can I sub dr pepper for the cola and el paso taco seasoning instead of mccormick?
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Jan 27, 2017 17:56
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You should use a different kind of onion and chop everything up more finely, the "distinct colors in a red soup" presentation looks pretty bad and is easy to fix
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Jan 27, 2017 17:58
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And ditch the loving pineapple, that's loving grotesque
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Jan 27, 2017 20:02
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That whole recipe is bad and you should feel bad. I'm hoping this is a troll.
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Jan 27, 2017 23:41
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my favorite part is the explosion graphic covering your face, as if it's already obvious how bad this recipe is and it needs to hide your shame.
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Jan 27, 2017 23:52
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I think it tastes really good and fit my macros 
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Jan 28, 2017 00:17
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what the gently caress is that turkey jesus
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Jan 28, 2017 00:21
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I didn't know mcdonalds made turkey meat, you learn something new every day i guess.
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Jan 28, 2017 00:24
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 Chili should look like this. Please stop using ground turkey and garlic out of a tube.
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Jan 28, 2017 19:54
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Tezcatlipoca posted:
Closer! But still not what chili should look like. Let he who is without beans, post the first pic. 
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Jan 28, 2017 21:52
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Doom Rooster posted:Closer! But still not what chili should look like. Chili with beans is good. Chili without beans is good. Chili with pineapple is not good.
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Jan 28, 2017 22:13
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chili without beans is a topping for tortillas, beans or other poo poo. With beans is good solo.
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Jan 28, 2017 22:25
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89 posted:I think it tastes really good and fit my macros do a chicken tortilla or something if you must use poultry. Using leg/thy meat would actually be a reason to pressure cook too and likely cheaper. It's good to do a quick boil or boiling pour over of the meat first when cooking in the final container to keep poo poo looking good.
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Jan 28, 2017 22:31
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Submarine Sandpaper posted:chili without beans is a topping for tortillas, beans or other poo poo. With beans is good solo. but both are good over rice
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Jan 28, 2017 23:36
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I dare somebody to make my midwestern turkey stew
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Jan 29, 2017 03:31
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89 posted:I dare somebody to make my midwestern turkey stew Will you venmo or google wallet me the money to make it? I live in an expensive part of the country but $40 should do it. And I still want to know if I can sub Dr Pepper and El Paso for the coke/mccormicks.
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Jan 29, 2017 05:38
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89 posted:I made some chili and made a video, you guysssss
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Jan 29, 2017 06:58
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Green chilies salsa as my base for veg chili was a mistake, it's so loving good with chips but can't carry that weight
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Jan 30, 2017 07:27
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Meatless chili also loving good somehow great fridge cold next day
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Jan 30, 2017 07:28
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I need some constructive criticism. I've been making chili based on a few recipes in this thread and I keep having the same problem. The first bite is usually underwhelming and it takes like 30 seconds to a minute before you're really like wow, this is delicious. This is fine for me when I'm having a big bowl but I usually like to make it for parties (like the superbowl) and a yearly office cook off where people are only getting a little bit. When I taste other peoples versions, the first bite is delicious and so is the follow through if that makes sense. I'm missing the wow factor on the first bite but the follow through is great so I'd like some help improving that. The recipe is different every time but the current iteration is as follows: Chili powder: I use the goons with spoons version (http://www.goonswithspoons.com/Chili_Powder) and did two separate batches because I use in other recipes. First was one package each of ancho, guajilla and pasilla. The second was only chipotles of the meco variety. Stock: I decided to try to the Emeril recipe posted here a few pages back using shin bones, all they had at the grocery store. http://www.foodnetwork.com/recipes/emeril-lagasse/beef-stock-recipe.html. I usually just use beef stock from the store. The rest of the recipe is as follows: -4.5 lbs beef chuck cut into cubes -1.5 lbs chorizo -2 large onions chopped -28 oz can diced tomatos drained -1 lb dry red kidney beans -Ancho/guajilla/pasilla chili powder from above (I'm not sure how much I used because I add more as I'm cooking based on taste, I estimate I used 1/2 cup) -Chipotle chili powder (same as above but probably used 4 tablespoons) -5 cloves garlic chopped -1/2 beer (I used 21st amendment fireside chat, a winter spiced ale this time) -1 shot bourbon -olive oil -2 tablespoons smoked paprika -1 tablespoon blackstrap molasses. General Procedure: -Chili powders and stock were made a few days ahead of time. -Soak beans over night. Cook 3/4 of the way and set aside. -Brown the beef in batches. I used the pot I was cooking in and an extra pan. I scraped the brown bits from the side pan and added them to the main pot later. -Add olive oil, chorizo, onion, and garlic and cook, about 5 minutes without overdoing onion. Remove with slotted spoon and set aside. -Deglaze main pot with beer and scrape up brown bits with spoon. -Add back in beef and chorizo/onion mixture. Add stock. Add tomatoes. Add chili powders, paprika, molasses, bourbon, stirring all the while. -Simmer. Varies based on amount of liquid but this time I let it go for about 9 hours. Beans were added at about the 3hr mark. I didn't think I was going to post ahead of time so I only snapped one picture just after adding everything back to the pot but before simmering:  I've done variations without the tomatoes and different or no varieties of beans but I've found they don't change the taste much. I just like them in there so its a little healthier than just straight meat. Any comments/suggestions/criticisms appreciated. Thanks! Homers BBBq fucked around with this message at 19:52 on Feb 5, 2017 |
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Feb 5, 2017 18:07
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Straight off the bat it sounds like you are not putting in enough salt. Salt is what gives you the immediate "gently caress, that's delicious". Looking at the recipe, You also could use some brightness on the chilies. Ancho and chipotle are both dark and earthy. Put some new mexicos or guajillo powder in there. Edit: reading through again, it also takes a little while of cooking for the chili powder flavor to "normalize", so tasting, adding more powder, tasting again, is not going to give you a super accurate read on the flavor. Wait like 20 minutes of simmering before tasting again. Doom Rooster fucked around with this message at 18:48 on Feb 5, 2017 |
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Feb 5, 2017 18:42
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Thanks for the suggestions. I usually don't add salt because store bought beef stock is already salty and I don't want to overdo it but I realized the homemade one doesn't have any... so I will definitely try adding some. For the chili powder, I'm at the mercy of what they have at the bodega but the mixture I used did have equal parts ancho, guajillo, and pasilla. I edited the post to clarify but will try more guajillo in the future.
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Feb 5, 2017 19:57
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More salt, sugar, and MSG.
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Feb 5, 2017 20:21
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Suspect Bucket posted:More salt, sugar, and MSG. Possibly acid too? Homers BBBq posted:Thanks for the suggestions. I usually don't add salt because store bought beef stock is already salty and I don't want to overdo it but I realized the homemade one doesn't have any... so I will definitely try adding some. So that's it right there. You didn't season the food which is why it was bland. Even when using store bought stock, you should taste while cooking and salt accordingly.
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Feb 5, 2017 21:14
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Yeah try a tbsp of fish sauce near the end
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Feb 5, 2017 22:29
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Suspect Bucket posted:More salt, sugar, and MSG. I kind of flubbed a spaghetti sauce the other day for the same reason.. I didn't remember that the ragu sauce was from commods (native american food box/WIC/foodstamps) which is always *alway* super-duper low-sodium.. And after making like 5 quarts of spaghetti sauce I tasted it and was like "awww man, this is bland and watery as gently caress. I forgot to toss in some bullion or other umami!"
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Feb 6, 2017 05:33
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I always add lime juice and stew a bunch of cilantro then take it out after an hour. Also, what everyone else said - salt and sugar.
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Feb 6, 2017 07:33
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I made a fish stew once (Hotroot Soup, for the literature ISCA) that was good, but lacked something. Everything else was great, good flavor, good spice level, good stock, but just felt empty. I put it in the fridge and hoped it might get better with a bit of time. Then I went to Publix and got some fish sauce, which was in the recipe but I was unfamiliar with it at the time. Added it to my soup, and bam, perfect soup. Try some fish sauce. It smells like cat rear end but works wonders for making food taste better.
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Feb 6, 2017 18:37
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