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5 hours is plenty for chuck to break down. Maybe slightly smaller chunks than normal. Really though, the main thing I would warn about is adjusting your liquid to match the reduced time. 2 hours less to cook off and thicken up could wind up being really watery if you don't adjust.
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Dec 9, 2016 00:04
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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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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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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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I use soy sauce for this. You get the umami/MSG, as well as the dark, rich, round flavor. Don't use too much, and you gotta cook it for a little while after to cook out the sharpness.
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Feb 7, 2017 21:43
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Ranter posted:I attribute my work chili cook off win to: From the sounds of it, you should also be attributing it to having coworkers who like good chili, instead of giving the win to the tomato and bean soup like most workplace chili cookoffs.
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Feb 13, 2017 00:55
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Elizabethan Error posted:why ask for tips to improve if you're going to ignore advice given? He was asking for advice about a very broad topic that could have a ton of different angles. Just because he disagrees with one very specific piece of advice doesn't mean that he is going to ignore all advice. I prefer the typical fattier cuts, but if dude likes his lean cuts, that's personal preference.
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Feb 28, 2017 00:07
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Ben Nevis posted:It's a little more work sometimes, but I've taken braising cuts and trimmed the fat the end result less greasy. That's more with things that can get real greasy like boneless county style pork ribs. When I can be bothered, I do this too. It's great. Elizabethan Error posted:not that it matters since it's ~competition chili~ where homogenous crap wins medals, but slowcooking a roast cut is silly any way you slice it. He's not slicing it, that would be silly. He's cubing it, duh.
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Feb 28, 2017 01:07
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Mexican bakeries pretty much always also sell tacos, breakfast and lunch plates too, not just sweet pastries. One of the best Mexican restaurants in Austin is a "bakery", but their pastries are not very good, and their standard Mexican fare is amazing.
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Mar 27, 2017 23:30
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I think that is going to vary, probably. I can't speak for where Bob is talking about, but there's definitely not any advertised "buy raw ingredients" signage at any of the Mexican bakeries that I frequent. That being said, if I asked a manager/the owner of any of them "Will you sell me some of your chorizo" I am doubting any of them would turn me down. Edit: That being said, you can either offer to buy stuff like above, or just buy a couple of different brands of tube chorizo from the store and test them out with some eggs. Some are lovely, some are pretty good. You can always spice up grocery store tube chorizo with more chili powder, good paprika, cayenne, salt, garlic powder, whatever man. I'd take mediocre tube chorizo that I spiced up over no chorizo. Doom Rooster fucked around with this message at 23:37 on Mar 27, 2017 |
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Mar 27, 2017 23:33
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Joe's Mexican Bakery down off 7th.
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Mar 29, 2017 04:12
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Chili is all-weather. When it's cold, it warms you up. If it's hot, make it spicier so it gets you sweating.
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Jun 29, 2017 23:08
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Office chili cookoff advice can vary. 1) What state is this office located in? 2) On a scale of 1-10, how white is the average judge on the panel? I am obviously biased towards Texas style, and I prefer chuck over tri-tip. If you are in Cali, go with tri-tip though. As far as 1-2 bite "WOW! Factor", heavier on the chipotle. Big blast of delicious smokiness is impressive, even if a whole bowl would be fatiguing.
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Jan 22, 2018 16:30
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Ranter posted:As 2 times reigning champ of my work chili cook off, I attribute the following towards elevating my food above others: All great tips. I incorporate the pork via a roll of hot sausage, rather than pork shoulder. It pretty much disintegrates into a much thicker sauce, and I prefer a single distinguishable meat for the chunks. As far as chuck vs. tri-tip, I definitely think that chuck is the better option, but I've never met someone from Cali that didn't get at least half-mast from the mere mention of tri-tip, so would be a great way to score some points off the bat for a cookoff in Cali.
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Jan 22, 2018 18:03
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Ranter posted:My confusion was that I won my category, the judges (coworkers) voted my chili the best no bean chili, but then gave the best overall to someone else in the same category. Logically, my competitor should have won my category too. This is faulty logic. Theirs might not have been as good at being a traditional Texas style chili, thus didn't win your category, but it may have been more pleasing overall to the judges' tastes, thus winning the overall.
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Nov 18, 2018 04:13
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Cascabels are really fruity. Anchos and Mulatos are both really dark and raisiny, so I would pick only one of them. Ancho is a more traditional flavor, but Mulatos are great and still pretty similar. Personally, my mix would be: Ancho Pasilla Chipotle Arbol The arbol are mainly about heat, so if you want a milder chili, the chipotle will cover a nice warm spice. If you want spicier, add arbol. Doom Rooster fucked around with this message at 17:27 on Dec 18, 2018 |
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Dec 18, 2018 17:24
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bewbies posted:I've become an advocate of simplicity in chile selection. Def agree on all points, with one objection. Canned chipotle are way better, with San Marcos brand being the best I have found, but... If my option is dried chipotle or no chipotle, I definitely still want some in there.
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Dec 18, 2018 17:53
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Tezcatlipoca posted:I prefer them to the stuff soaked in corn syrup for that reason. The flavor is more pure and they are easier to use without the extra poo poo in the adobo. If you can find San Marcos brand, they are not NEARLY as sweet as all of the others. It's annoying how much sugar is in most of them.
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Dec 18, 2018 17:58
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I've never bothered de-seeding, honestly. I figure that after being cooked in the can, then left for however many months before I buy and use them, all spice/bitterness has already been absorbed and spread throughout the can. I just toss 'em in the blender with the rest of the chile paste mix, so no textural problem either.
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Dec 19, 2018 00:15
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sfwarlock posted:I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my heart. Beer4TheBeerGod posted:I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili with heart. Both of these are correct. In general though, anyone who believes that there are 60 chili recipes different enough to be worth documenting, is not someone you should be taking chili advice from. 
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May 9, 2019 16:15
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Are you from Europe? Like, it sounds like it would taste good, but that's not chili, son.
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Oct 21, 2019 20:29
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Tezcatlipoca posted:That isn't true and you sound like you got all your ideas about chili from a white dude. The gently caress is this?
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Oct 22, 2019 14:32
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Tezcatlipoca posted:Every Mexican I've seen making chili adds a mire poix of some kind so their stew doesn't taste bland and flat. I live in Texas and have been subjected to many terrible chilis made by middle aged white dudes who couldn't layer flavors if their lives depended on it. Sounds like y'all are part of the latter group. You have absolutely no idea what the gently caress you are talking about. Like, I don't even know where to start. Edit: Sorry, in a lovely mood due to some pain management issues, so being shittier than I intend to. My apologies for not being more constructive. Skipping right past the fact that chili as we know it was invented by a white dude who traveled to the southwest... Yes, lovely chili is lovely. I can't speak to what you have had and explain why those were lovely. You can quite easily get depth of flavor without mire poix. You get depth of flavor through browned meat(s), onions, garlic, a variety of toasted chilies, Mexican oregano, toasted cumin, and flavorful liquid. Doom Rooster fucked around with this message at 15:17 on Oct 22, 2019 |
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Oct 22, 2019 14:40
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Tezcatlipoca posted:This is just laughable. I am sorry that literal recorded history upsets you. I assume that we are not going to see eye to eye on this one ever, so I'mma let people get back to hopefully posting chili that they made.
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Oct 22, 2019 16:43
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For “eat in a bowl” chili, I do both. 2 parts chunks, to 1 part ground. I brown the heck out of the ground first for the flavor, and it also adds body. For sauce chili, just ground.
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Jan 4, 2020 22:22
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Serve it in a hollowed out orange.
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Jan 11, 2020 05:58
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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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Rescue Toaster posted:Is there any reasonable (trustable?) place to get decent dried chiles mail order? None of my local grocery stores have anything. I think I saw one variety of dried ancho at one place one time, and that's it. Penzeys is a forum favorite for a reason. They are solid. https://www.penderys.com is pricier, but for good reason. The variety is nuts, and they are hands down the best chiles I have ever found, anywhere. All of the whole chiles come completely intact, super soft and pliable, and punch you in the face with the aroma. They are all I order now, but again, pricy.
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Oct 8, 2023 21:39
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Submarine Sandpaper posted:I got chili meat and suddenly a week of 60s. I do not want to simmer a pot in the 60s! What? The 60s are a perfect temperature for chili! So are the 20s, 30s, 40s, 50s, 70s, 80s, and 90s. Nothing is good in the 100s though.
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Oct 12, 2023 05:23
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