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I like to use freshly brewed plunger coffee in my chilli, instead of beer. I have always used beef for chilli but after reading this thread I am interested in Pork... Is Pork shoulder the preferred cut? Also, I read that some people add Chorizo... what proportion pork to Chorizo would you reccomend?
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Feb 6, 2012 14:52
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fuckpot posted:Now let's all forget our troubles with a big bowl of strawberry ice-cream. The only correct icecream for trouble forgetting purposes is Vanilla and Elderflower 
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May 7, 2012 06:30
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Grand Fromage posted:Indeed I am. Those are cheaper but pretty much all beef is terribly expensive unless I can score some American MAD COW HOLY poo poo!!! beef for nothing. The concept of a pulled pork chili is deeply intriguing to me, I will try with some shoulder. Pork isn't exactly cheap either but compared to beef, no contest. Just go nuts and make a fish chilli
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May 7, 2012 13:53
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wormil posted:The french toast is new for me. I think your biggest improvement would be grind your own chilies for powder. The difference between homemade and store bought is significant. Also I would switch to beef broth. He said roast, not toast. I'm assuming he meant coffee...and I hope day old means the coffee was roasted a day ago, not brewed because eww...
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Sep 6, 2012 13:43
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We should probably keep in mind that Obama has two young children who need to be able to eat it.
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Sep 22, 2012 02:20
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when using chipotle in adobo sauce, do you normally drain them and discard the sauce or do you throw the sauce in too?
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Oct 13, 2012 13:10
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signalnoise posted:Taste the sauce and you tell me if you want it in there I've never bought one, I was considering importing the stuff, since It's the only way I'll manage to find chipotle here and the stuff keeps getting mentioned.
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Oct 13, 2012 15:02
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signalnoise posted:In my opinion the sauce is delicious, but depending on what brand you buy, it could be sort of spicy or be careful with it spicy. If I'm dealing with San Marcos brand, I'll chop up 2 or 3 peppers and add a tiny bit of sauce to a gallon or so of chili. If I'm dealing with La Costena, I mulch the entire can and put it in. Thanks. It's really hard to get decent chilli making ingredients in Australia, I've never managed to find a mexican/latin american grocer anywhere. There are a couple of websites that sell dried/bottled stuff like the chipotle in adobo sauce though, that I plan to investigate. The only commonly available fresh chillies are the cayenne, jalapeno, birdseye (I'm referring to the short thin red Thai/Malaysian chilli) and a ball shaped mild red chilli I haven't been able to identify. (Australian supermarkets don't identify them by anything resembling a proper name, instead we get long red chilli, long green chilli, small red chilli, etc.) My goal is to pick up some interesting dried stuff on the Internet and combine with whatever fresh chillies I can get.
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Oct 13, 2012 15:27
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MasterFugu posted:how do you overcook ground meat? even if you're burning it slightly, that's not really bad. As a general rule if you purchase tinned tomatoes made in Italy you are safe from undesirable additives. Personally, I think tinned tomatoes are fine but there is seldom a reason to use tomato paste in cooking.
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Oct 27, 2012 03:01
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Turds in magma posted:Where exactly do you live, such that you can't buy chipotle peppers in the grocery store?! Umm... Every other country except the US maybe? The only way to get chipotle in Australia for example is to buy imported American cans of chipotle in Adobo on the internet.
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Feb 24, 2013 04:15
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Here in Australia it is almost impossible to find American/Mexican ingredients for chilli making. I have searched for years; so imagine my surprise when, whilst messing around on the internet, I found a deli on my doorstep that specialises in, amongst other stuff, American and Mexican ingredients. After cleaning the jizz from my underwear, I decided that tomorrow, I will make the proper chilli I have always been longing to make after reading this thread. I thought I'd post my planned recipe here to see if anyone can make any suggestions, or point out any horrific flaws I need to rectify*: The store I found sells the following chillies: Cascabel Guajillo Gunjillo (is this the same thing as the previous one and they just had a typo on the website?) Morita Mulato Yunnah Unless anyone has any objections, I'm just going to buy a packet of each and use equal amounts of all of them. I'm also going to add Cumin, dried oregano and smoked paprika. I'm going to use the 'soak to reconstitute then blend to a paste method' rather than grind to a dried powder because I think it will be easier, but please speak up if you think this is going to be a horrific mistake. Added to this will be a 198g can of chipotle in adobo sauce, blended into the paste. (The brand they sell is called El Mexicano, I haven't seen it mentioned here, so if anyone knows about it let me know if it's good) I plan to also use some fresh chillies - mostly Jalapeno. I'm not sure if I should add them at the start of cooking and let them disintegrate or treat them like a vegetable and add them at an appropriate time to retain their texture. Also going in: 2kg of beef (probably brisket or chuck) 200g or so of fresh chorizo 800g of red kidney beans (tinned) beef stock tinned diced tomatoes garlic onions bunch of fresh coriander (Cilantro in American) bay leaves cinnamon stick beer - This one is tricky for me - I know nothing about beer, and most of the brands you guys are used to using probably won't be available here, so I was hoping you could describe the flavour profile/style of beer that best goes into chilli so I can ask the guy at the craft beer place for a recommendation dash of Bourbon drop of liquid smoke (is this redundant if I add bourbon? I've never used either in cooking before) Thanks in advance for any advice I get! *Use of beans does not constitute a horrific flaw for the purposes of notifying me
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Apr 14, 2013 14:19
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Thanks for the advice everyone. I'm pretty sure amazon won't ship foodstuffs internationally, or I'd have done this years ago. I've never seen calcium chloride on the ingredients list of any of the tinned tomatoes we have here, most tinned tomatos sold in Australia come from Italy, and I believe its illegal for them to have additives over there... I buy organic just to make sure. I'll tone down the chipotle, and let everyone know how it goes. The Lord Bude fucked around with this message at 00:54 on Apr 15, 2013 |
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Apr 15, 2013 00:40
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My trip to the deli ended up something of a disappointment, they were out of most of the chilli varieties listed on their website. I came away with a pack of dried Cascabel, Yunnah, and a small pack of dried Habaneros. They did at least have chipotle in Adobo, so I'll use some of that. I'm hoping I can still get good chilli out of this. I bought some fresh Jalapenos for variety as well.
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Apr 15, 2013 03:37
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The organic thing is to be absolutely sure of avoiding additives. The only ingredients in the tins of tomatoes I buy are tomatoes and salt; and I have the option of buying tins which skip the salt as well. My Chilli turned out pretty good, but milder/less intensely flavoured as I'd hoped. Final ingredient list: Chilli Paste Toasted, deseeded dried chillies cut into bits: 4 Cascabel, 4 Yunnah, 1 Habanero hot beef stock for blending - soaked Chillies in hot stock for half an hour, then blended in blender. Spice Powder heaped tablespoon of cumin seeds, toasted teaspoon of peppercorns, toasted heaped tablespoon of smoked paprika half tablespoon of oregano 2 teaspoons of salt - combined and ground in mortar and pestle The meat 1.8kg of Beef brisket, trimmed of excess fat and diced 500g of mild fresh chorizo - browned in a skillet, deglazed with some of my beer Other stuff 4 red onions head of garlic 4 bay leaves 1 cinnamon stick 6 fresh Jalapenos, deseeded and cut into 4 pieces each 2 400g tins of red kidney beans, drained. 1 bunch chopped fresh coriander juice of 2 limes half a 398g tin of Chipotle in Adobo, blended 330ml bottle of Rauchbier from a local craft brewery. remainder of my beef stock - 500ml total. So I sauteed the onions, garlic and fresh Jalapenos in a dash of oil, along with the spice powder. When that was done I added the browned meat, chilli paste, chipotle/adobo mixture, the remainder of the stock and the rest of the bottle of beer that wasn't used to deglaze. I simmered for 4 hours, skimming fat off the surface and reducing the liquid as I went. I had at it with the potato masher too towards the end, since I didn't have as long as I wanted for cooking. I added the beans half an hour before serving, and I stirred through the coriander and lime juice right at the end. I served it on rice with a dollop of sour cream. Observations: It needed more chilli. Next time I might double the quantity of the dried chilli and see how I go. I might also add more chipotle in adobo, but I don't want that aspect to overpower the rest so I might just increase the other chillies. I was let down by the deli in terms of chilli variety, the Yunnah chillies seem just like dried generic red chillies. Hopefully I can get hold of some Guajillo or ancho next time instead of the Yunnah. I might experiment with adding the fresh Jalapenos to the chilli paste rather than directly to the pot in pieces. Next time I'll plan it further in advance, so I'll have more time to let it simmer and I can use dried beans instead of tins. I want to get hold of some pinto beans and black beans to supplement or replace the red kidney. I prefer to use tortillas instead of rice, but I forgot to buy them, so I settled for rice, and I'll remember to buy some shredded tasty cheese for garnishing next time.
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Apr 15, 2013 10:54
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fuckpot posted:Why? To shred the big chunks of meat up a bit. Had I more time to let is simmer for a few more hours it would have started doing this by itself.
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Apr 15, 2013 11:13
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adorai posted:I put bacon in my chili tonight. Bacon makes everything glorious.
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Apr 19, 2013 03:28
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Crazyeyes posted:A little sweet corn in chili can be a great addition. Adds some color among other things. If you're wondering what that stomping sound you can hear out your window is, it's the sound of thousands of pitchfork wielding chilli Goons marching on your location with murder in their eyes.
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Apr 25, 2013 03:59
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fuckpot posted:I would kill for a place like this to exist in Australia. You mean like this? http://www.fireworksfoods.com.au/ (Please refrain from actually killing someone now)
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May 23, 2013 08:05
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fuckpot posted:
The thanks of a grateful internet are thanks enough. (Just to be clear, I've never actually used this place myself. Brisbane has a brick and mortar spanish/mexican providore I discovered recently that I go to.) The Lord Bude fucked around with this message at 12:21 on May 23, 2013 |
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May 23, 2013 12:18
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fuckpot posted:I am a Gold Coaster and wouldn't be too bothered making the trip to stock up. What's the name of the place? http://www.pennisicuisine.com.au/ Aside from things like fresh chorizo, the online store I posted probably has a much better selection. I got beans, a couple of types of chilli, chorizo and chipotle in adobo from pennisi. I'm not sure it's worth the trip.
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May 23, 2013 14:20
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Crazyeyes posted:What's the general consensus on pasta in chili? I know someone who will mix in a lb our so if died pasta I'm the last half hour or so of cooking. It's pretty darn tasty, but no longer "chili" in my book. Helps with the high-liquid issue some non-reducers run into, however. If I was going to eat chilli with pasta, I'd boil the pasta separately, and serve the chilli on top of a bed of pasta instead of a bed of rice.
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Jun 20, 2013 16:20
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fuckpot posted:What are people's thoughts on using kashmiri chilis? I haven't seen them mentioned yet. They do give a nice colour if you use enough... I use a cup of dried ground Kashmiri chilli powder to make vindaloo (proper vindaloo doesn't have tomato in it, it becomes red just from the chilli) but they have almost no heat and relatively little flavour... It behaves more like paprika than proper chilli.
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Dec 11, 2013 05:25
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Spuckuk posted:I know this is the chili thread, but could you post your Vindaloo recipe somewhere? Been looking for a good recipe forever. I PM'd it to you.
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Dec 12, 2013 09:39
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My chipotle in adobo started tasting weird after about 3 or 4 days in the fridge and I tossed the remainder on day 6.
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Jan 6, 2014 12:55
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I've received so many PMs for my vindaloo recipe now that I'm just going to post it here. Consider it Goan style Chilli. If anyone gets their knickers in a knot over a vindaloo in the chilli thread I'll consider editing it out. Vindaloo: Vindaloo is properly made with pork, but you could do it with lamb or chicken if you wanted to. I use metric measurements for 1cup/1tablespoon/1teaspoon, you'll need to convert them. Step 1: Blend the following ingredients in a blender or food processor to form a smooth paste. This paste can either be added to the pot during cooking, or you can marinate your meat in it first, then toss it in. -small bunch coriander (cilantro) -1 head of garlic (keep 4 cloves reserved for later, and use proper purple garlic, not that white poo poo that comes from china) - piece of ginger, roughly thumb sized - 1 teaspoon turmeric powder - half a teaspoon of salt - 3 tablespoons mustard seed oil - 1 tablespoon honey (you can use jaggery to be more authentic (and also less healthy)) - 6 tablespoons good quality balsamic vinegar (strictly speaking, coconut vinegar is more Authentic, but I struggle to find it) 2 fresh birdseye chillis Step 2: dry roast the following in a frypan, and then grind to a powder in a mortar and pestle -2 teaspoons black peppercorns -5 cloves -2 teaspoons corriander seeds -2 teaspoons cumin seeds -1 teaspoon fenugreek seeds -2 teaspoons black mustard seeds -20 dried kashmiri chillies Step 3: Cooking the curry Ingredients -4 medium red onions, finely diced -4 cloves garlic, minced (the ones left over from step 1) -1kg diced pork shoulder (optional: marinade overnight in paste from step 1) -5 fresh birdseye chillies, finely diced -thumb sized piece of ginger, minced (optional) 1 tin diced tomatoes (as I mentioned earlier, strictly speaking, it isn't a traditional ingredient, but as with making --chilli some people like to add it for extra umami goodness.) If you do decide to add tomatoes, be sure to pick a brand that has been imported from italy, these are guaranteed not to have added firming agents. -1 cinnamon stick -4 bay leaves -1 small bunch coriander (cilantro), finely chopped -mustard seed oil -finger's width slice from a stick of butter Cover the bottom of a large pot with mustard seed oil, and add in the butter. Once it gets hot, add in the spice powder from step 2, the cinnamon stick, and the bay leaves, and let it fry for a minute or so. toss in the onion, garlic, ginger and chilli, and saute for a good 10 mins or so.(Indian cooking calls for onions to be browned further than you might typically brown them for) add in the meat, and once it's browned pour in the remaining marinade (or if you didn't use the paste as a marinade, add it now). Add the tomatoes if you chose to use them, and a cup of water (or vegetable stock if you prefer) Simmer gently for 3 hours, stirring periodically so that nothing catches on the bottom of the pot. add a touch of water if the sauce gets too thick, or keep the lid off to reduce the sauce down if it's too runny. Once you take it off the heat, stir the chopped coriander through. Serve with rice, naan and a good dollop of greek yoghurt.
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Jan 10, 2014 06:17
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Butch Cassidy posted:Thanks, that sounds good. I'll have to try it next time a friend swing by for a movie night. Bonus comedy option: Deny them beverages.
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Jan 10, 2014 07:41
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mindphlux posted:
I've been in this thread a long time. My Chilli is pretty awesome too, but it has beans in it  .
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Jan 10, 2014 11:58
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Comb Your Beard posted:This might get some hate but I usually make chili with one of those cheap "15 Bean Soup" bags. Lots of cheap healthy protein and fiber as well as some real variety. Sausage or ground pork for the meat. No, you don't usually make chilli.
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Feb 6, 2014 02:22
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Beer4TheBeerGod posted:Yeah. It sounds like you're making spicy bean soup. Which I'm sure is delicious, don't get me wrong, but it's fundamentally not chili. Well I'm not sure he's making that either. I don't recall soups containing seasoning packets featuring: Hydrolyzed Soy Protein, Maltodextrin, salt, artificial flavorings (including artificial smoke flavor), silicone dioxide (added less than 2% as an anti-caking agent) Unless this is being left out and placed in the kitchen bin where it belongs.
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Feb 6, 2014 02:48
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His Divine Shadow posted:wait how long does wine last anyway, because I only use it sparingly in cooking, like a dash, so I can have an opened bottle for months and months. It doesn't matter as much if you're just using it for cooking, especially if it has a screw top, but if you were drinking it you would ideally drink the entire bottle at once. Maybe it'd be ok-ish the next day, with a screw top but that would be it. If you're leaving it for months and months for cooking purposes I would imagine at some point in its lifespan it would cease being a substance recognizable as 'wine' and become something more properly referred to as 'vinegar'. That being said if you're using that disgusting substance that is specifically labeled 'cooking wine', that poo poo is usually full of added salt and preservatives.
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Feb 6, 2014 13:34
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Comb Your Beard posted:Ha no this time I threw that away. Although I used 1 packet of Goya Foods Ham Flavor Concentrate I picked up, which seemed like a superior version of the same thing, it's also a flavorful way to add salt. The can of Coca-Cola in addition to the usual beer is a great call, from Iron Leg's recipe on Page 1. Next time I may seek out some Hominy or Masa. Flavour doesn't come in packets. It's produced from time, care, and quality ingredients.
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Feb 7, 2014 03:50
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Mirconium posted:When should I add spices to the chili? I've been adding them about an hour before I take the final thing off the burner but it still seems to me like they lose a lot of oomph over that time. You're supposed to add spices right at the start. fry your spice powder in the oil for a bit before you even add the onions.
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Feb 10, 2014 08:42
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Iron Crowned posted:How do you guys feel about panades? I don't understand. Why is there ground beef? I thought you were making chilli?
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Feb 10, 2014 12:56
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Iron Crowned posted:I did, and I used beans too. Beans are ok.
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Feb 10, 2014 13:50
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Illinois Smith posted:you're a liar and a dick MasterFugu posted:either your soap sucks or your handwashing technique does. the spiciness in chilis is carried via an oil, best if you use something with greasefighters so it's not left on your hands. Or you can just not fap while you're making chilli. I know it's exciting, but I'm sure you can just record the process and fap to it later, if you really can't help yourself.
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Apr 15, 2014 16:58
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I'm about to use dried beans instead of tinned for the first time, I assume once I soak them overnight there isn't much else I need to do? I'm guessing they'll take a bit longer to cook, so I'll throw them in earlier. I'm using a mix of pinto and black beans is this ok? I'm also a little unsure about quantity. When I used tinned beans, I used two 400g tins of beans with around 2kg of meat. How many cups of dried beans do you think I need?
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May 12, 2014 09:55
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d3rt posted:Wrong thread, the beans thread is here http://forums.somethingawful.com/showthread.php?threadid=3592735 The beans were going in my chilli, silly.
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May 14, 2014 03:44
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Schmeichy posted:When I put beans in my chili like a terrible person, I cook them almost to doneness before adding to the chili. I'd do 2 cups dried beans thanks. I ended up experimenting on my own, I put in one cup of pinto and 1 cup of black beans and it was perfect. I cooked them in the pot though, I added them 2 hours before the chilli was ready and it was pretty great.
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May 15, 2014 03:08
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bunnielab posted:I have never noticed any flavoring in finished chili from beer other then maybe some sweetness if it was a super malty beer. You must be using bland beer.
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May 27, 2014 18:27
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bunnielab posted:What flavors exactly are you picking up then? I use a smoked beer that tastes like bacon. I get a subtle Smokey bacony flavour all through my chilli. Use something well over 5%, dark and strong tasting.
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May 28, 2014 04:00
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