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litany of gulps posted:To exclude beans stinks of tribalism, shunning the "other." Fear of the unknown might be simply ingrained in our hearts. I wouldn't put red delicious apples in apple pie, is there something wrong with that? Bell peppers have their uses, but green ones are 100% useless for chili, and the standard sweet ones are bland. Hot Italian or Hungarian peppers and heirloom sweet peppers have plenty of flavor but I don't think they taste right in chili - at least they would be better than freaking bell peppers. There are actual Mexican/American chiles that have sweetness and they have the right chile flavors too.
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Nov 12, 2019 19:09
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| # ¿ Apr 29, 2024 13:58 |
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Goddamn that looks good, is that posole/maiz mote/whatever in there? I just bought 5 pounds of it dry from NM and holy crap it's so much better than canned, and I love the canned. Myron Baloney fucked around with this message at 03:58 on Dec 15, 2019 |
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Dec 15, 2019 03:55
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Hurt Whitey Maybe posted:Pretentious isn’t the right word, maybe upscale works better. Chunks are good, they just take slightly more effort in browning and more time to breakdown, but ground beef can be nice as well. Yep, make both kinds because they're both good. I decide based on what I have to eat chili with - if it's fritos scoops or macaroni then ground it is, if I have nice corn tortillas then it's time for cubed chuck.
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Jan 6, 2020 02:57
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moleman posted:My work is doing a chili cook off this month. Does anybody have any "loved by the masses but not pretentious" recipes? I've gotten too fancy in the past with my pot luck offerings. 1 lb each ground beef and ground pork, or all beef if you like 4-5 poblano chiles, roasted, peeled, chopped 1 big onion, chopped. Don't skimp on the onion. 6 cloves garlic, minced 2 12 oz beers, anything pale to amber in color and malty. I like to cook with dark beers but I don't like anything darker than vienna lager in chili. Substitute weak stock if you don't want to use beer. 1 14 oz can crushed tomatoes 1 14 oz can pinto beans with jalapeños, 2 cans if you really love beans ancho chile powder to taste, or blended chile powder (I use half ancho and half guajillo, but ancho is the easiest straight powdered chile to find) if you use pre-blended "chile powder" it'll already have some cumin, oregeno and salt in it. ground cumin to taste ground cayenne to taste, or any other hotter powdered chile you like cocoa powder, 1 tsp for each lb of meat oregano, mexican preferred but greek is ok, to taste salt and black pepper to taste red wine or cider vinegar to taste, optional Brown off the meat, do it hot and in small batches so it actually browns, get rid of most of the fat and set the meat aside. Cook the onion, garlic and poblanos until soft in a couple tablespoons of the beef fat Add the spices and cook over low heat a few minutes, add the beer, tomato, and beans, return the meat to the pot. Simmer for 40-60 minutes, skimming fat off as necessary. Cooking longer is fine but at around 2 hours the meat texture starts to break down. Add a small amount of vinegar to taste shortly before serving, that's my wife's contribution to this recipe and I have to say it's grown on me. Serve with bowls of chopped cilantro, chopped onion, and cubed mild cheese if you like.
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Jan 16, 2020 03:14
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Hurt Whitey Maybe posted:how in the world is there pasta in that recipe. and how in the world is the pasta just added in with the rest of the ingredients. I’m in no way a chili purist but there’s not pasta in chili! You are right that's the worst part, when you cook it that long it turns to mush so even if you like pasta in
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Oct 7, 2020 00:13
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| # ¿ Apr 29, 2024 13:58 |
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Rescue Toaster posted:Is it true that all chiles basically have some bug eggs in them that will eventually hatch? When I vac seal whole dry chiles I just store them at room temp. I haven't noticed any degradation over roughly six months, I've never tried longer. If you're worried about bugs I guess freezing would be good. I can put up with some nonsense in chili, but I draw the line at stuff like bell peppers and corn (maybe hominy/pozole is okay, getting into stew category then though) or more than just enough tomato for a little acidity. Even vegetarian chili is better without those.
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Dec 3, 2023 01:29
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