wormil posted:

I'm skeptical of lean meats in chili. Earlier someone recommended round and I fear it would just dry up and become tough unless you add it near the end and that seems to defeat the purpose. Likewise, turkey gets a bad texture if you stew it for too long.

bunnielab posted:

Make this instead.

http://www.foodpeoplewant.com/new-mexico-green-chili-with-pork/

Not that recipe maybe but the dish in general is amazing.

BraveUlysses posted:

Making iron leg's recipe from page one, smells amazing so far!

Convexed posted:

Going in for my first tomatoeless, beanless chili. Here goes.

(I live in the UK - the waste land of chili. You'd laugh at what goes for chili 'round here. )

The Midniter posted:

This recipe makes my mouth loving water but I've never gotten around to actually making it. Maybe that's what I'll do this weekend.

Dr. Gitmo Moneyson posted:

gently caress I was hoping I could just put 'em in a blender or something. What are some cheap options for a coffee grinder that will grind peppers? And what's this paste thing?


EDIT: Oh wait, the Food Network link uses a blender. Nevermind.

neogeo0823 posted:

Why is paste a better option? Powder would theoretically last effectively forever and is slightly faster/easier to make, and wouldn't need to be refrigerated like paste might.

kittenmittons posted:

It is in fact a Cincinnati style chili.

Fo3 posted:

The beauty of where I live is I don't have to converse with those people.
Beans and tomato is pretty Mexican (which is why we say "con carne" here, to point out it's the Mexican version with beans and tomatoes). Chili with cubed/diced meat is very much tex-mex so I'd give Texas the shout out and do it their way and just say chili, and drop the Mexican connotation.
Wasn't it Boston that was famous in the USA for beans? Didn't the Spanish send all the tomatoes to Europe?

Just kidding about the tomatoes, but I find them as prevalent in euro cooking as Mexican cuisine. Jealous that I can't get any tomatillos around here.

adorai posted:

octoberfest makes the best chili, so pretty much this is the best time of year to make chili.

LorrdErnie posted:

Its not a lot of effort though? Its literally putting them in a dry pan and waiting for them to start smelling good.

Sun Wu Kampf posted:

Somehow I'm not surprised goons would get huffy even about chili, of all things.

Submarine Sandpaper posted:

chili without beans is a topping for tortillas, beans or other poo poo. With beans is good solo.

Homers BBBq posted:

Thanks everyone for the suggestions. I'm definitely an amateur so just trying to learn and improve. I'll definitely add salt at the beginning and season as I go. Will also try the fish sauce. Any recommendations for sugar? Should I just add some brown sugar at the beginning? Any recommendation on proportions? Thanks!

Edit: sauce not oil fixed!

Ranter posted:

redcheval posted:

It is chili season and I am extremely happy about it. Had to order dried peppers online because I struck out hard trying to find them locally, but I made my first chili paste today instead of using store-bought powder! Super pumped to see how this chili turns out, but I did have a question. I've basically been using Iron Leg's recipe from the first page as a loose base, and I don't know how much chili paste you should actually use. I used an arbol, two guajillos and three anchos in my paste and used maybe a quarter of the total resulting paste. Am I supposed to use the whole thing? Is it just to taste?