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as suggested by ohtori akio in hw&c do people line up to, er, congratulate you on your chili? post it here! we could all use a good chili recipe, or pics of chili you've eaten, or chili anecdotes. really anything chili goes. I have been meaning to experiment with the cool new fake meats, I suspect they can make a pretty good chili given I've had great success with that stuff in shepherd's pie. but my recent chilis have been of the bean variety. I don't claim they are super fancy but I do have a stash of dried anchos and I'll rehydrate that and blend it up and it definitely adds something, as do chipotle peppers in adobo that lend a delicious smoky flavor. those plus some form of fresh pepper (usually red or maybe fresh poblano and/or a little bit of something hotter), along with regular and smoked paprika, sometimes a tbsp or two of prepared chili powder, and maybe a pinch of cayenne, makes me feel like I'm getting enough pepper variety and complexity, although I'm sure I can do better. I know the prepared chili powder is sus but it's very easy and I'm supplementing it with a ton of stuff! at home in nyc I have other things, including a whole bunch of dried kashmiri chili powder from a recent trip to the indian supermarket plus flakes of turkish marash pepper which is wonderful and I sprinkle on lots of dishes. oh and the dried little red whole peppers you can find in the chinese market, tien tsin I guess? aside from the capsicums my recipes are usually not super complicated: onion, garlic (fresh and also garlic powder), tomato product (canned is fine for this), veg stock if I have it, one or more variety of bean (been doing a lot of black beans this summer, often from dried, but I enjoy lots of different kinds singly or in combination). additional flavors include a lot of cumin, maybe some kind of green flakes (oregano is a good choice), some sort of vinegar, fresh ground black pepper at the end, if I'm cooking just for me a squirt of sriracha. a cheater ingredient I employ without shame is a couple of drops of liquid smoke, if used with restraint it's really pretty tasty imo. it may take things a little further from the "chili" descriptor but I sometimes like to add chopped up squash (zucchini or yellow squash) towards the end of cooking, I feel like it's a more complete meal. other veggies you might have lying around will work as well. if I have cilantro or parsley I'll chop it up and throw it on top, and maybe garnish with some fresh avocado or crumbled feta if I'm trying to make the meal a little special. throw in an egg or two to poach in the chili at the end if you want more protein, not all that different from a shakshuka. overall it makes a really satisfying meal! I know that's a kind of bog standard vegetarian chili. what've you got?? |
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Sep 2, 2022 14:01
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| # ¿ May 11, 2024 19:18 |
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Viginti Septem posted:I like the chili in the can. I'm but a simple man. which can tho?
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Sep 2, 2022 15:33
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biosterous posted:https://biosterous.neocities.org/chili.html I've got a pot of this using beyond beef simmering on the stovetop, it's tonight's dinner  no serranos, but I added dried/rehydrated/blended anchos and some chipotles in adobo and a bunch of cumin. the corn came from a couple of fresh cobs, not no steenkin' can!!
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Sep 7, 2022 20:53
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trip report: the chili was delicious and after feeding two of us there are plenty of leftovers! the beyond beef worked pretty well I thought, it definitely eats like a meat chili. the baked beans definitely adds a note of sweetness but it wasn't too overwhelming and I enjoyed it. so thanks sk and bios for the recipe!
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Sep 8, 2022 17:02
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