|
I love chili as it's, for me, always an impulse cook and I make it work with whatever I have in my freezer. I've never used a recipe and have never been disappointed in one that I've made. The chili I made previous to the one I'll outline bellow was a result of my freezer dying so I fired up the grill and made about three and a half gallons with whatever meat I had, (too many "good" cuts that do not go well in chili), but it was still drat good. Best chili I've made thus far I braised about ten pounds of beef and pork (I forget the specific cuts) using dark beer, some sweet red wine, garlic, shallots and leftover celery (don't put it in the chili). Don't forget to brown first and season. While that was braising I had about a quarter of a bushel of roma tomatoes and chopped as fine as possible, making it a point to not save the liquid, but I didn't go to the effort of deseeding or anything like that. I like tomatoes in my chili, use less if you don't. Also chop whatever chili is available at the farmer's market that isn't a bell or obnoxiously hot. I used Hungarian Hots, large banana/sweet peppers, fresh cayenne, pablanos and jalapenos. Also one to two largish onions. I used about five LBs of various beans, rehydrate them yourself for the best flavor and a less liquid chili. Chili without beans isn't chili, it's a topping. Throw in a head or two (depending on strength) of garlic with some butter to get the great smells starting. Throw in the onions and peppers to color them a little. Then toss the beans and tomatoes in, toss in another beer (Russian Imperial Stout in this instance) and start seasoning lightly. Of course a homemade chili powder is best, [rant]but I did not have any dried chilies on hand and for some reason 200 miles means that chain grocery stores don't sell dried chilies and the mexi-mart was a fourty minute drive.[/rant] I improvised by throwing in six whole ghost peppers (if you do not cut into the flesh, they add flavor without too much heat, good way to safely get a nice smokey pepper flavor as a dried ghost is too drat hot for most), a can of chipoltes in adobe, dried cayenne, some quickly roasted china pearl (I think?) from the garden and chopped roasted red peppers. Once the meat is done braising set aside and allow to cool remove the celery. Skim fat and reduce the braise liquid. Throw the liquid in the pot and once the meat cools cube it small and add. Simmer to blend flavors and finish seasoning to taste and perfection. I'll have to try fish sauce next time, but other than the standard spices, I have to put mustard seed in my chili. I yielded about four gallons, still have some in the freezer and every time I pull a portion out, it just seems to taste better than the last. How does whiskey taste in chili? I think I'm going to add a bit in next batch.
|
#
¿
Nov 29, 2011 21:47
|
|
|
|
| # ¿ Apr 29, 2024 09:58 |
|
|
Yehudis Basya posted:Why is it so wrong to use ground meat in chili? Assuming you use a good braising meat and cook it for hours, wouldn't the meat just shred and not be chili-like when all is said and done? ^^^ I like to add cheddar to thicken if needed, in a bowl though, not the actual chili pot.
|
|
#
¿
Nov 29, 2011 21:49
|
|
|
They say second place finishers are more distraught then third. I've only gotten first with oxtail and rib so idk, but I imagine neither second or first used fu king filet.
|
|
#
¿
Feb 29, 2016 00:45
|
|
|
Beer4TheBeerGod posted:What's your recipe? I've been meaning to try out oxtail to go with short rib.
|
|
#
¿
Feb 29, 2016 16:41
|
|
|
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.
|
|
#
¿
Jan 24, 2017 16:28
|
|
|
calorie intake, useful with something as dense as cabonara.
|
|
#
¿
Jan 24, 2017 22:05
|
|
|
chili without beans is a topping for tortillas, beans or other poo poo. With beans is good solo.
|
|
#
¿
Jan 28, 2017 22:25
|
|
|
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.
|
|
#
¿
Jan 28, 2017 22:31
|
|
|
bewbies posted:I have a chili cookoff at work soon and I would like to win. I'd call myself a chili enthusiast though not a connoisseur; I make it regularly and have three basic recipes I use. You should make what you want to eat.
|
|
#
¿
Feb 12, 2017 23:03
|
|
|
Elevate the competition then and cook what you want to eat. Just call it spicy so people think they have balls.
|
|
#
¿
Feb 13, 2017 02:09
|
|
|
people are finding out when you brown things it tastes like your browned something.
|
|
#
¿
May 24, 2017 15:23
|
|
|
Beans good
|
|
#
¿
Sep 13, 2018 16:59
|
|
|
loving time machines dude. I'll probably throw in some german giberish beer in my first for the season. way too hot to share though, about as many chilies as tomatoes
|
|
#
¿
Oct 20, 2019 22:24
|
|
|
angerbeet posted:Why even sear meat before cooking it? It's going to cook in the stew for two hours anyways so it'll probably sear in there. hi kris
|
|
#
¿
Nov 18, 2019 16:40
|
|
|
I got chili meat and suddenly a week of 60s. I do not want to simmer a pot in the 60s!
|
|
#
¿
Oct 11, 2023 23:11
|
|
|
|
| # ¿ Apr 29, 2024 09:58 |
|
|
I want to not be outside if I'm gonna chili, so 40s or low 50s is top
|
|
#
¿
Oct 13, 2023 16:12
|
|