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QBit posted:Is the topic of starch pairings with chili as divisive as beans? I've always found cornbread to be the best option.
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Nov 29, 2011 20:54
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When I add tomatoes, I grate them. Cut them in half, and use the largest holed side of the cheese grater. You're left with a pile of tomatoes on one side and tomato skin in your hand.
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Feb 26, 2013 16:04
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Horse Clocks posted:Has anybody ever made a pork rib chilli? I've done country style ribs, which made good chili, but I found them to make it pretty greasy, so I trim the fat some before cooking. Never done real ribs though.
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Feb 3, 2016 00:29
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Cornbread is my favorite chili starch by far.
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Jun 10, 2016 18:13
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5436 posted:It was a complex recipe so it'd be hard to pinpoint. I'm not familiar enough with the flavor profile of the chilis to know what to modify. I thought the chili I made was decent, not bad, but not mind blowing. I think I wanted it to have a slightly sweeter profile and a different chili taste. How to quantify that is hard because of how many ingredients go into the chili. I have about a week before I need to cook for like 15-20 people. I am pretty busy though (Thanksgiving/travel) until the day. I for the dried chiles, I tend to lean heavily on ancho. They are pretty mild and have a sweet almost raisiny flavor. I always add in a few others, whether it's dried chipotle, pasilla, or guajillo. To up the spice, I usually go chipotles in adobo and fresno chilis or red jalapeno. none of those are particularly spicy chiles, and they wil tend towards a little sweetness. You could up that if you want by browning your onion some more, adding and browning some tomato paste after the onion is done, or even using maltier beer as a cooking liquid. Just a few thoughts. I personally don't go for ground meat in chili. It's much better with meet chunks. Also cornbread is the one true chili side.
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Nov 21, 2016 22:26
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FaradayCage posted:I've never included tomatoes in a proper Texas style chili. Possibly because of this thread. What sort of flavor can one expect? Is it kind of like spaghetti meat sauce but with dank chile flavor and heat? I usually go with light tomato, grating a medium tomato or 2 romas into a pot that'll serve two with some leftovers. At that level it's not nearly as tomato-y as spaghetti or anything. I realized I haven't done it without in ages, so I'm not sure offhand what exactly the difference is. Maybe next time.
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Dec 2, 2016 16:03
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xergm posted:If I need tomato, I either add some paste to the food processor, as I'm making chili paste, or I add whatever leftover salsa is open in the fridge. I really hesitate to do this with jarred salsa, but I'll admit to doing it with leftovers from a Mexican restaurant with good fresh salsa. Ranter posted:I won. Well done!
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Dec 2, 2016 22:50
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BraveUlysses posted:chili does not need sugar Agreed. Use sweeter peppers like red jalapenos or fresnos or if you go crazy even red bell pepper. You could caramelize the onion a bit after you brown the meat and before adding everything else. You could even caramelize some tomato paste early on. Even "sweet" paprika wouldn't be as out of place as sugar.
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Feb 9, 2017 17:59
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Doom Rooster posted:I prefer the typical fattier cuts, but if dude likes his lean cuts, that's personal preference. 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.
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Feb 28, 2017 00:13
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Leaving aside the issue of baking spices in chili, that seems like a lot of nutmeg.
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Mar 2, 2017 15:34
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bewbies posted:So here's a chili challenge. If stripping it to the bare minimum, I wouldn't call Chorizo necessary.
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May 15, 2017 20:27
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Dr. Gitmo Moneyson posted:EDIT: Actually I wouldn’t mind some instructions for toasting dried peppers and cumin seeds too. For peppers: https://www.seriouseats.com/2015/01/how-to-clean-and-prepare-dried-chilies-chili-powder-substitute.html. Basically stem, seed, and microwave in short bursts until fragrant and pliable. Cumin, throw in hot pan tossing until fragrant. Ben Nevis fucked around with this message at 23:14 on Oct 8, 2018 |
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Oct 8, 2018 22:40
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The period snuck into the html tag. https://www.seriouseats.com/2015/01/how-to-clean-and-prepare-dried-chilies-chili-powder-substitute.html
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Oct 8, 2018 23:14
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Tezcatlipoca posted:Edit for your edit: 5 lbs of meat I'd probably add a tsp each of Worcestershire and fish sauce or 2 anchovies. That doesn't seem like nearly enough chilis. I'd probably double that. I always do fish sauce. I worry about the other flavors in Worcestershire, they're pretty distinct. Does it come out OK? I kinda want to make a bunch of chili using all different umami sources. Soy sauce, vegemite, miso, gochujang, fish sauce, kombu, parmesan rind... The possibilities are endless!
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Oct 12, 2018 22:38
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I love cornbread and chili. I typically split it and put it at the bottom and pile chili on top. A more savory cornbread is desirable here, I think.
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Oct 16, 2018 15:54
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neogeo0823 posted:Personally, I love to just toss a handful of frozen corn, like 1.5-2 diced jalapenos, and half a bag of shredded pepperjack/some other hot cheese into my cornbread before baking. Gives it a bit of kick, bit more moisture, and some texture as well. Depending on a few things, I'll either eat it with the chili or spread some butter on there and drizzle honey over it. I like making it with cheddar and bacon, and using bacon grease in the skillet rather than butter. That being said, a favorite dessert/treat growing up was cornbread with maple syrup on it, and cheddar bacon doesn't evoke those same memories.
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Oct 17, 2018 15:09
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I'd probably do something like a lime wedge with each bowl, apply as needed.
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Oct 18, 2018 21:26
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Capri Sun Tzu posted:I made this recipe but added a bottle of Guinness. The chili came out pretty good but was a little thin and SOMETHING was missing. I was thinking about using some gochujang paste for heat and a umami kick next time. I usually just cook it for longer or not add as much liquid to start. If it's good and you want it thicker, masa would be traditional, but crumbling in corn tortillas or tortilla chips works fine. Just careful of salt if you use chips.
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Nov 1, 2018 21:02
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Ranter posted:I must be very stupid because I don't understand. The category was 'no beans'. You're saying this makes sense logically if the voters felt that it was in the wrong category? Hm ok. Say there are two lists. Best Punk Band and Best Band. Now Green Day could potentially appear on both lists. Let's say the best punk band was the Ramones. They just beat the pants off of Green Day. It's still entirely possible that Green Day appears higher on the Best Band list, especially if that's judged by total album sales or weeks at #1 or number of times their songs get played at prom. The suggestion would be that there's a different metric for best overall chili than there is for best no bean chili. Maybe No Beans gets judged (privately and subjectively) on meatiness, overall spice, and thickness while Best Overall is judged (again subjectively and privately) on balance, spice, and texture. There'll be some overlap there, but it doesn't necessarily imply that the best no beans is the best overall. That being said, it's a strictly philosophical point. I think you're right that it's likely winner fatigue.
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Nov 20, 2018 16:45
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Beer4TheBeerGod posted:The last time I did short rib chili I cut off as much fat as possible and the results were great. Agree here. I haven't had too much problems with short ribs, but if you use something like country cut boneless pork ribs, you definitely want to trim the fat. I think skimming tends to cut down the spiciness a bit, given the fat solubility of capsaicin.
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Dec 13, 2018 17:04
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I usually go fresno or red jalapeno. They have some of the red bell sweetness, but also spice. Then serrano as well because I'm a creature of habit. Green jalapeno I don't often do unless I'm positive whether I'm getting hot ones or the big mild hybrids.
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Dec 21, 2018 00:38
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dy. posted:I would NEVER suggest putting something like eggplant in chili, everyone knows that's pure blasphemy. Eggplant can get pretty meaty. I think there've been suggestions for rehydrated mushrooms and cashews for vegan chili before.
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Jan 8, 2019 18:40
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I actually have that book, but I can't say I've cooked anything from it. I'll take a closer look at it and see.
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May 9, 2019 15:46
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| # ¿ May 1, 2024 21:49 |
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I usually throw cumin into the pan right after I've seared the meat and let it go until fragrant, then proceed with onions, etc. I'm surprised this is controversial.
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Nov 18, 2019 15:57
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