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For fucks sake yes you can use any meat you feel like. Chili con carne, not chili con beef. I'm not going to say chili made with pork shoulder is not chili. What the gently caress I'd just say with poultry watch out that you don't dry the meat out
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Dec 6, 2012 22:11
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| # ¿ May 22, 2024 16:23 |
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I participated in my fiancee's company chili cookoff today. It had one judge and a can of Stagg chili won. Mine was the first to run out. loving sham of an event I tell you.
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Dec 7, 2012 01:51
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Found out today that my chili was 2nd place for people's choice by 1 vote. The people's choice winner tasted strongly of cloves. What the hell people.
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Dec 8, 2012 04:54
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The best thickener in my kitchen is time
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Feb 26, 2013 22:55
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I think there's more than enough leeway to have a chili that doesn't use spicy peppers, man.
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Feb 27, 2013 18:40
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Although beer is a regular addition to my chili, the only one I ever used that had a significant impact was a rauchbier. It was a very good addition. I may have been able to achieve the same effect with liquid smoke, but I really dislike that stuff from my experience. It wasn't a cheap way to put that flavor in though, the rauchbier I got was like 5 bucks a pint. How much do you guys end up spending per serving on chili? Mine tends to come out pretty god drat expensive for what it is honestly. Like 5 bucks a quart at least. I need to start using shittier cuts of meat and not using beer I think.
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Mar 5, 2013 08:18
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bunnielab posted:Then why bother naming things at all? Why not just call it all "food" and be done with it? The ontological chili argument. Are you loving serious? Tell me, what are the correct pizza toppings?
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Apr 16, 2013 05:26
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Yeah, the problem is that your stick blender doesn't have enough power. My suggestion is to build your own out of a vitamix. That way you can stick blend all the avocado you want aoh aoh aoh
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May 1, 2013 19:48
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Ground meat chili is hot dog chili. gently caress using ground meat in chili, seriously. If your defense of ground meat in chili is "you don't cook it as long" you've clearly missed the entire loving point. Sure, you do have to reduce it less if you use less liquid. I'll be sure to take your advice next time I'm making demiglace. Less water = richer stock, right?
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Jun 19, 2013 20:03
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cornface posted:The reason for not cooking it longer is because turning your cubed meat into mush is terrible, especially when the only reason you are doing it is to reduce the ridiculous amount of unnecessary stock and beer that you've filled the pot with. It is like ribs. Tender, but with a little bite to it. Yeah you know what I was doing? Showing you how loving stupid it is to say what someone else likes is just bad As far as what My Chili is like sorry, I don't have archive access, if you want that you can look in the last chili thread or I guess wait until I make chili again For real though hot dog chili does have its place like I've said before
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Jun 19, 2013 21:12
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bunnielab posted:A small amount of loose chorizo is never wrong. When is chorizo ever wrong I mean really Honestly I'm against just straight up ground beef because it's just such a boring thing. Now, I could see an argument that chorizo is cheating because it's already flavored by someone else ( unless you made your own ), but you know I figure I already use someone else's beer, and I could stand to taste an andouille chili. That should would be great on rice. I think I'll make some micro batches of that next time I have some real free cookin' time. Need to make time for that next time I'm not working some ridic overtime
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Jun 20, 2013 04:38
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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. I believe the chili variant involving macaroni is known as "chili mac" I personally don't like it because I think chili should be like a spoonful of pure flavor and I think pasta kind of dilutes that
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Jun 20, 2013 15:20
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I like to put cans of chipotlobo in the blender and then have a super awesome sauce for whenever and it never goes bad Honestly it's better than most hot sauces
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Jan 6, 2014 09:18
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sfwarlock posted:I just had a great idea in the shower. No meat? ugh. Just a spicy jellybean stew
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Apr 27, 2014 21:50
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| # ¿ May 22, 2024 16:23 |
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Beer4TheBeerGod posted:The amount of "stuff" in beer that isn't water is so low that I'm not sure adding a single beer to a 5 pound batch of chili is noticeably affecting the flavor. Depends on the beer
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May 26, 2014 13:07
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