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Hurt Whitey Maybe posted:Pretentious isn’t the right word, maybe upscale works better. Chunks are good, they just take slightly more effort in browning and more time to breakdown, but ground beef can be nice as well. Yep, make both kinds because they're both good. I decide based on what I have to eat chili with - if it's fritos scoops or macaroni then ground it is, if I have nice corn tortillas then it's time for cubed chuck.
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Jan 6, 2020 02:57
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My work is doing a chili cook off this month. Does anybody have any "loved by the masses but not pretentious" recipes? I've gotten too fancy in the past with my pot luck offerings.
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Jan 11, 2020 01:20
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wendy's chili clone, my midwestern family loves this crap https://topsecretrecipes.com/wendys-chili-copycat-recipe.html if no beans is true texas chili, this is something like the true minnesota chili
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Jan 11, 2020 01:43
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I lost an office potluck chili cookoff a couple years ago to two cans of hormel thrown in a crock pot. The midwest is a trip.
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Jan 11, 2020 04:43
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I live in Florida now, how can I add a taste of my home state to my vegan chili, don't say Meth it's a gimme
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Jan 11, 2020 05:31
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Serve it in a hollowed out orange.
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Jan 11, 2020 05:58
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syringe or naked man running from the cops in the bottom of every bowl
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Jan 11, 2020 06:50
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Junkie Disease posted:I live in Florida now, how can I add a taste of my home state to my vegan chili, don't say Meth it's a gimme Serve with key limes to squeeze on the chili
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Jan 11, 2020 07:06
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Make your own bullets and put a small bit of chilli into each one, then fire wildly into the air while shouting “Healthcare is a privilege, not a right” and “all black men are lazy” Florida chilli
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Jan 11, 2020 20:16
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Junkie Disease posted:I live in Florida now, how can I add a taste of my home state to my vegan chili, don't say Meth it's a gimme Datil peppers and sprinkle on gator meat to dress the top.
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Jan 11, 2020 23:05
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Suspect Bucket posted:Datil peppers and sprinkle on gator meat to dress the top. Vegan Gator meats gonna cost some big bucks! didnt know about the peppers being from St.Augustine ill try it
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Jan 12, 2020 01:35
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Junkie Disease posted:Vegan Gator meats gonna cost some big bucks! Deep fried cauliflower then.
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Jan 12, 2020 01:38
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I've been eyeing the bags of chunk goat meat at my local store lately. Goat meat would make for an interesting chili, right? Anyone with some experience have OPINIONS about what kinds of chiles would work well with goat?
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Jan 12, 2020 01:47
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Tendales posted:I've been eyeing the bags of chunk goat meat at my local store lately. Goat meat would make for an interesting chili, right? Anyone with some experience have OPINIONS about what kinds of chiles would work well with goat? Goat’s a really dark, earthy, irony meat, so I’d lower the ancho and up the brighter stuff like guajillos, or cascabels if you can get ‘em. I’d probably do something like 3 parts guajillo 2 parts New Mexico 2 parts Pasilla 0.5-1 part Arbol depending on heat A little sour cream and lime on top at the end would be great too.
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Jan 12, 2020 04:27
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moleman posted:My work is doing a chili cook off this month. Does anybody have any "loved by the masses but not pretentious" recipes? I've gotten too fancy in the past with my pot luck offerings. 1 lb each ground beef and ground pork, or all beef if you like 4-5 poblano chiles, roasted, peeled, chopped 1 big onion, chopped. Don't skimp on the onion. 6 cloves garlic, minced 2 12 oz beers, anything pale to amber in color and malty. I like to cook with dark beers but I don't like anything darker than vienna lager in chili. Substitute weak stock if you don't want to use beer. 1 14 oz can crushed tomatoes 1 14 oz can pinto beans with jalapeños, 2 cans if you really love beans ancho chile powder to taste, or blended chile powder (I use half ancho and half guajillo, but ancho is the easiest straight powdered chile to find) if you use pre-blended "chile powder" it'll already have some cumin, oregeno and salt in it. ground cumin to taste ground cayenne to taste, or any other hotter powdered chile you like cocoa powder, 1 tsp for each lb of meat oregano, mexican preferred but greek is ok, to taste salt and black pepper to taste red wine or cider vinegar to taste, optional Brown off the meat, do it hot and in small batches so it actually browns, get rid of most of the fat and set the meat aside. Cook the onion, garlic and poblanos until soft in a couple tablespoons of the beef fat Add the spices and cook over low heat a few minutes, add the beer, tomato, and beans, return the meat to the pot. Simmer for 40-60 minutes, skimming fat off as necessary. Cooking longer is fine but at around 2 hours the meat texture starts to break down. Add a small amount of vinegar to taste shortly before serving, that's my wife's contribution to this recipe and I have to say it's grown on me. Serve with bowls of chopped cilantro, chopped onion, and cubed mild cheese if you like.
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Jan 16, 2020 03:14
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My dried chillies have arrived from Devon! Time to head to the butchers and see what they’ve got...
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Jan 16, 2020 09:08
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This may already be common knowledge but I think after years of making chili I just recently learned how much better it is with properly browned ground beef. It's just insanely better flavor, like the difference between a great burger and the lovely one that your mom made. My Beef Tips™:
Keep in mind you're cooking this beef for a while longer, so your meat should not really be done all the way through the middle. You just want the edges crispy as gently caress. This will improve the beefiness of your chili by tenfold. If you did this right you should have naturally clumpy ground beef with nice, crispy, brown edges. If you did it wrong you should have a pile of watery grey mush. When the beef is done, I usually remove it from the pan and then do my onions/peppers/etc in the beef fat, then throw everything together in the chili pot I'm using. It's kind of finicky but whatever.
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Jan 16, 2020 19:59
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My chillies have soaked and are now a paste, time to get the meat ready... Browning in the pan is so pedestrian, I decided this time to venture into the pissing rain and smoke my meat. Chuck, pork ribs and venison ready for the first batch of 2020 chilli
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Jan 16, 2020 21:53
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Oh my. Scientastic has decided to show us how to make chili again. 
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Jan 16, 2020 22:44
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Scientastic posted:My dried chillies have arrived from Devon! Where in Devon?
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Jan 16, 2020 23:26
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https://www.southdevonchillifarm.co.uk They import some, grow some others themselves, and have a great range of fresh chillies when it’s not bitterly wintery. And they do next day delivery throughout the UK, I can’t recommend them strongly enough.
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Jan 17, 2020 09:02
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Cheers. Thanks.
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Jan 17, 2020 14:39
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Chili con carne with rice, supplemented with some hot smoked sausage
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Feb 25, 2020 01:18
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This lovely earth is giving me a ton of time to make tons of chili to store up
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Apr 6, 2020 02:27
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someone give me a good chili recipe from this thread so I can make it tomorrow beans or no beans I don't loving care
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Jun 19, 2020 04:52
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dried garbanzos, half as much dried black beans, wash em good, toss em in a instapot fill with water about 2 centimeters above the bean line add a tablespoon of olive oil, add one of those vegetable stock cubes pressure cook on high for about an hour while thats going get some diced yellow onion and jalapeno slices and fry em up good in a pan when the pots done toss in the onion and jalapenos, add 6-8 oz of whatever salsa you like, if you like it thick add some textured vegetable protein, if your blessed with a Trader Joes add 1 of their Soy Chorizo to it Add spices now, cayenne to taste same with adobo Stir well pressure cook for like 5 minutes on high Eat it hot, or be super cool a day later it taste pretty great cold outta the fridge
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Jun 19, 2020 05:35
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Saeka posted:someone give me a good chili recipe from this thread so I can make it tomorrow Junkie Disease posted:dried garbanzos, half as much dried black beans, This is pretty much the best recipe ITT. Don't bother reading the thread Saeka, your request has been perfectly fulfilled. Again, do NOT read the thread.
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Jun 19, 2020 05:55
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There's no "bean line" in my instapot, though. They're all just numbered. Chili is bullshit.
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Jun 19, 2020 06:22
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Saeka posted:someone give me a good chili recipe from this thread so I can make it tomorrow For next time dig up my old post about Iron Leg's recipe.
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Jul 13, 2020 05:38
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Veg chili is good af and cacio e Pepe is better with more ingredients
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Jul 21, 2020 09:45
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Every good cacio e pepe starts with a mirepoix. Which makes it an honorable member of the chili family.
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Jul 21, 2020 09:53
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Without hopefully devolving this into a discussion about "what is chili." Does anyone have any good recipes or guidance for a ground beef and sweet Italian sausage chili? I need to clear out some freezer space and I don't have shrimp to make gumbo or enough beef to make texas chili.
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Jul 22, 2020 23:03
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I put this in the dinner thread and forgot we had a chili thread. It’s chili (with beans) pizza.    Surprisingly delicious to be honest, just needed a squeeze of lime juice.
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Jul 22, 2020 23:43
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GnarlyCharlie4u posted:Without hopefully devolving this into a discussion about "what is chili." Does anyone have any good recipes or guidance for a ground beef and sweet Italian sausage chili? I’m definitely not a super skilled cook, but: If the Italian sausage is in links, Brown them up a bit on a couple sides, remove, and cut into coins like 1/2-3/4 inch thick. Brown those up some more on both sides, remove and reserve. Say gently caress it all and make a separate blonde roux with some fat and some corn flour or masa. Reserve. Why a roux? I dunno. Feels right. Form your ground beef into a single big patty. Put it in the pan and let it sear until you get a nice brown crust. Sprinkle the top of the patty with your seasonings. Chili powder, cumin, cayenne, garlic or onion powder, etc. flip the patty and let the other side sear a bit but take care not to burn the spices. Break it up, then toss in some diced up veggies. Onions, peppers, crushed garlic, etc. If you wanna add tomato paste add that too and let it darken. Once veggies have softened a bit, toss in your roux, your liquids (chicken/beef broth and beer), crushed tomatoes if you want; and minced up chipotles and adobo sauce if you have them (I consider these pretty essential). You can also add umami bombs like fish sauce or msg or marmite or what have you. I like adding a couple spoonfuls of brown sugar as well. Let the whole thing simmer for a while. Hour or two. Toss the chunks of sausage back in and simmer for like 20 minutes. I’d recommend in the last 10 minutes or so to add in some diced or sliced fresh peppers too, so they keep some crispness. You can add in canned and drained beans here too if you like. Taste for seasoning and serve over rice to help stretch it, with a fried egg, with corn bread, and more. This should wind you up with a thick stewy bowl of beefy and spicy chili with some big chunks of sausage as treats. Ingredients (some optional) Fresh Veggies: onions, garlic, fresh peppers of any variety, also you can pre chop and freeze peppers if you’re limiting grocery trips Canned: beans, chipotles in adobo, tomatoes, maybe broth?, tomato paste Dried: corn flour or masa, lard or other fat for roux, maybe broth?, brown sugar Seasonings: chili powder (homemade if you can manage), cumin, cayenne, garlic and onion powder, msg Sauces: fish sauce, marmite, beer fr0id fucked around with this message at 03:50 on Jul 24, 2020 |
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Jul 24, 2020 03:46
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My work's annual cook off is cancelled. Won't be able to defend my 3-1 record. Probably quitting next year. Just adds to my overall mental ... sadness. gently caress this virus.
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Oct 2, 2020 05:48
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just make chili for the break room in a slow cooker to keep it hot no one will contest your victory no potlucks of ANY sort allowed at my workplace either. so, so sad
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Oct 2, 2020 06:02
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We should ICSA for chili, it's been a while
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Oct 3, 2020 09:04
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The Glumslinger posted:We should ICSA for chili, it's been a while I agree wholeheartedly with this, repeated discourse might reveal further truths. We must, regrettably, defer to Nietzche when he states "Es sollte nicht erlaubt sein, im Zustande der Verliebtheit einen Entschluss über sein Chili zu fassen und einer heftigen Grille wegen den Charakter seiner Gesellschaft ein für allemal festzusetzen: man sollte die Schwüre der Feinschmecker öffentlich für ungültig erklären und ihnen der Chili verweigern: — undzwar, weil man der Chili unsäglich wichtiger nehmen sollte!" This initial infatuation with the arguments presented must not blind us to the essential arguments required: without the didactic critique, we are lost. In philosophy, as in science, results are validated by repetition. Scientastic fucked around with this message at 10:50 on Oct 3, 2020 |
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Oct 3, 2020 10:47
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Saeka posted:someone give me a good chili recipe from this thread so I can make it tomorrow 4 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 2 medium carrots, peeled and chopped 2 medium ribs celery, chopped ¼ cup tomato paste 2 cups chopped seasonal vegetables 4 cloves garlic, pressed or minced ½ teaspoon dried oregano ½ teaspoon dried thyme 1 large can diced tomatoes 4 cups vegetable broth 2 cups water 1 teaspoon fine sea salt 2 bay leaves Pinch of red pepper flakes Freshly ground black pepper 1 table spoon curry powder 1 cup shell pasta 1 can cannellini beans 2 cups baby spinach 2 teaspoons lemon juice Throw it all in a pot for and hour or two. (USER WAS BANNED FOR THIS POST) A Grand Egg fucked around with this message at 09:50 on Oct 5, 2020 |
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Oct 5, 2020 09:06
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Why are people still cooking out everything good about extra virgin olive oil? Use an oil that doesn't turn bitter as soon as it gets hot.
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Oct 5, 2020 15:36
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