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Hi all. I made chili for the ICSA. I like to give people poo poo about chili ingredients but honestly most variations are good. Having spend a large part of my young adult life in Texas though I prefer the fairly strict interpretation of chili and made one along those lines. So, this should be classified as 'chili' because it has the bare minimum ingredients of meat and chilis, and little else. 1st the ingredients. I deviated just a bit from what would be a classic original list. Not pictured is the oregano, fish sauce, cider vinegar and a cup of black coffee. 4 onions, ~5lb of top round, garlic, dried chilis, thyme, bay, cumin seed, paprika, can of chipotle chilis, etc.  Slicing the beef into about 1.5" thick steaks, I started with the fattier cuts, pat dry, added salt and put into an enamel dutch oven on med-high heat with a light covering of sunflower oil.  These were browned and turned, repeat for the entire amount of beef.  At the end of that will be a very thick layer of fond, to which the onions were immediately added and let carmelize / wilt briefly. I added in a splash or two (~2 tbls) of fish sauce and stirred until the fond was deglazed and let the onions continue to soften.  Not pictured here was a step where I removed the seeds from the dried chilis and lightly toasted them in a large skillet with some beef fat I had reserved from another cooking adventure. Chilis were then added to the blender along with 1/4 cup of cider vinegar and 1 cup of hot black coffee and the can of chipotles and then pureed.  This was then combined with the onions and the heat was turned down to low.  The reserved browned beef from earlier was cut into ~1" cubes while the vegetable mix simmered.  Then I combined the beef and veggies, adding in a bay leaf and 1 tbls of cumin seeds. Normally I add cumin to hot oil to let it bloom, but I prefer the milder, nuttier cumin flavor that comes out in a low and slow approach. Not pictured, adding in oregano, black pepper and garlic then stirring all to combine.  The oven had been pre-heated to 180F and this was brought up on the stove top just until everything started to bubble, then covered and transferred to the oven. I took it out about once an hour and stirred briefly, letting it sit in the oven for ~4h.  From there I tasted a bit and salted, and added in about 2 tbls of honey to offset the vinegar and spice slightly. This was served with some sliced cheddar and cilantro.  All in all it came out really nice and I was happy with it. Glad for an excuse to make another pot of chili! It had been too long.
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Oct 8, 2017 16:21
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| # ? Apr 19, 2024 23:23 |
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That Works posted:Hi all. I made chili for the ICSA. I like to give people poo poo about chili ingredients but honestly most variations are good. Having spend a large part of my young adult life in Texas though I prefer the fairly strict interpretation of chili and made one along those lines. So, this should be classified as 'chili' because it has the bare minimum ingredients of meat and chilis, and little else. That is in fact recognizable as chilli! Excellent job.
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Oct 9, 2017 22:20
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Suspect Bucket posted:That is in fact recognizable as chilli! Excellent job. You got one too many L's in your Chili, friend. 
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Oct 10, 2017 17:09
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I love how red your chili looks. Very traditional and looks delicious.
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Oct 17, 2017 23:34
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fr0id posted:I love how red your chili looks. Very traditional and looks delicious. Thanks! Not even trying to go for a win here vs some excellent submissions but any excuse to make chili is a good one and wanted to document a pretty traditional recipe on it.
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Oct 17, 2017 23:46
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McStephenson posted:You got one too many L's in your Chili, friend. Chillllliilllliiillliiiiillliiiiii
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Oct 20, 2017 14:55
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| # ? Apr 19, 2024 23:23 |
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Suspect Bucket posted:Chillllliilllliiillliiiiillliiiiii Chillillillia
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Oct 20, 2017 17:05
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