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Did you follow the quantities suggested for stock and beer? Because that is watery as hell, at least for what I am used to. I cut back the stock quite a bit for this batch it is still on the watery/greasy side (though I imagine the grease is due to me using way more meat and chorizo) I still love the poo poo out of that recipe.
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Aug 29, 2012 15:58
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I have to confess I use grounded Pork and Beef in my Chilli when I make it because I usually don't have time to cook it for ages. With Dried Chipotle and a good stock it comes out pretty good all in all. If I'm making something with proper meat I'll usually go all the way and make a tagine out of it. Basically if I had several hours to make something it probably wouldn't be chilli.
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Aug 29, 2012 16:40
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Chili is something that's pretty foreign to me, as a New Mexican. When I prepare chile rojo I brown my meat with oil, then toast flour in a trace of the oil/meat, then I add chile powder, chicken or beef stock, and the browned meat. Usually this is a general use chile that goes with everything from beans and chicos (toasted corn reheated and cooked with beans) to eggs in the morning and enchiladas. Meatwise, beef and pork are common but I've used elk and bison and actually enjoy both more than beef and pork. Mexcillent fucked around with this message at 05:15 on Aug 30, 2012 |
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Aug 30, 2012 05:11
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THE MACHO MAN posted:Did you follow the quantities suggested for stock and beer? Because that is watery as hell, at least for what I am used to. I cut back the stock quite a bit for this batch it is still on the watery/greasy side (though I imagine the grease is due to me using way more meat and chorizo) I followed the recipe to a T and just cooked it for longer. I started it around 4pm and we ate around 11...by then it had reduced to a good consistency. I'm having trouble coordinating the heat though. MY GIRLFRIEND is not a huge fan of super spicy chili, and I want to include homemade chili powder but the last time I did it was just overwhelming spicy.
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Aug 30, 2012 20:54
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Duece Ex Machina posted:I followed the recipe to a T and just cooked it for longer. I started it around 4pm and we ate around 11...by then it had reduced to a good consistency. I've had similar problems with my own recipe. Now I put about half as much as I think I'm going to want in at the start, let it cook for an hour or two, then taste it before committing to the rest of it.
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Aug 30, 2012 21:21
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Duece Ex Machina posted:I followed the recipe to a T and just cooked it for longer. I started it around 4pm and we ate around 11...by then it had reduced to a good consistency. Well that explains it. Longest I've waited is about 4.5hrs because I'm an impatient fatty.
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Aug 31, 2012 15:00
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I took some poo poo earlier in this thread for my chili, specifically for using ground turkey. So I have made a few more batches trying different meats, including ground beef and "chili meat" which appeared to just be a cubed up roast. Along these lines, I have two "beef arm roasts" in my freezer. Would I do well to cube these up, sear them, and then use them for my chili meat? I don't want to waste one of the roasts if this is a bad idea. Sorry if this is a dumb question.
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Sep 2, 2012 03:34
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adorai posted:I took some poo poo earlier in this thread for my chili, specifically for using ground turkey. So I have made a few more batches trying different meats, including ground beef and "chili meat" which appeared to just be a cubed up roast. Along these lines, I have two "beef arm roasts" in my freezer. Would I do well to cube these up, sear them, and then use them for my chili meat? I don't want to waste one of the roasts if this is a bad idea. It should be fine. edit: I made chili this weekend with top sirloin, a leftover loin chop, and some old chorizo, and it came out pretty good. I think it really doesn't matter a lot what meat goes in once it is all cooked together. cornface fucked around with this message at 21:54 on Sep 3, 2012 |
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Sep 2, 2012 18:59
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This may or may not have been mentioned already somewhere, but with reference to Vegetarian Chili options: Prepare the exact same thing as for a normal carnivore's chili, but instead of meat, add 1-2 pounds unsalted cashews (per pound of meat substituted). A friend of the family makes this every once in a while. And oh god it is the best stuff ever if you are looking for something vegetarian but still hearty as hell.
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Sep 3, 2012 18:37
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Well, it's chili cook off time in my town again. In 2010 I got people's choice, and in 2011 I failed to place at all with the same recipe so I thought I'd post it here to see if anyone could see room for improvement. I used a recipe from the old GWS chili thread as a starting point, old timers should recognize it (been lurking for years). basic rules: (only) 3 hours to cook. Must be outdoor with gas, no electricity. Beans may be soaked overnight but all cooking (veggies included) must happen during competition. Dave's Chili v.4 (the 2010 winner) 3 lbs cubed chuck steak (seasoned with granulated garlic, sea salt and pepper) 2 lbs cubed pork shoulder (ditto) 6 cups chicken stock .5 cup evo 2 shots quervo gold 2 shots black strap molasses 4 cups day old french roast 12 minced garlic cloves .5 lbs jalapenos .25 lbs habaneros .5 cup chili powder 1 tsp cayanne 2 tbsp cumin 1 tbsp oregano 3 tbsp smoked paprika .5 cup white flour Flour the meat then brown in cast iron pot. Add tequila, stir, add garlic, stir and cook garlic. Add all spices, then beer and molasses Add all peppers, stir, cook Add chicken stock cook for two hours, rehydrating with stale coffee Main criticisms I got were thickening with corn starch slurry at the end (year one) and too spicy (year two).
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Sep 6, 2012 07:35
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BBQ Dave posted:Main criticisms I got were thickening with corn starch slurry at the end (year one) and too spicy (year two). The french toast is new for me. I think your biggest improvement would be grind your own chilies for powder. The difference between homemade and store bought is significant. Also I would switch to beef broth.
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Sep 6, 2012 09:39
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wormil posted:The french toast is new for me. I think your biggest improvement would be grind your own chilies for powder. The difference between homemade and store bought is significant. Also I would switch to beef broth. He said roast, not toast. I'm assuming he meant coffee...and I hope day old means the coffee was roasted a day ago, not brewed because eww...
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Sep 6, 2012 13:43
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I can see why they thought it was too spicy, that's a hell of a lot of spice in there. I would see how spicy it is before adding your chillies and adjusting how much you add accordingly (You'll need to extrapolate how spicy it tastes at that point with the end product mind). I would have always gone for a beef stock instead of a chicken stock. I would lighten the spice and try to highlight the other flavours, the smokiness etc. I've never made this recipe but I imagine it comes out fairly uniform as well, chorizo can make a great addition not only for flavour but as a texture change.
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Sep 6, 2012 14:39
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I've been on a cooking rampage since a whole foods opened up nearby, and chili's been on the menu more than a few times. I love making it because you can put nearly anything in the pot and it'll still turn out great if you follow some basic guidelines. The Good Eats episode on chili is an excellent resource. Unfortunately, it's a tough one to watch as he does this hokey cowboy thing the whole time that wears thin rather quickly. So here's an quick list of helpful chili tips:
I'm making a fresh pot this weekend, I'm definitely gonna try adding some cashews like crazyeyes recommended. Thats sounds delicious.
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Sep 7, 2012 07:39
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I've never had to add a thickener to chili, it reduces down a lot.
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Sep 7, 2012 16:03
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Pokeylope posted:...it can linger for hours, just waiting for you to rub your eyes or pick your nose. Or use the bathroom.  Jar salsa tastes like crap. Chopping veggies isn't much work relative to the whole process anyway. Corn, okra (also a thickener), carrots, celery, broccoli stalks, all make good additions. I prefer beef over pork in chili.
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Sep 7, 2012 16:32
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Pokeylope posted:I've been on a cooking rampage since a whole foods opened up nearby, and chili's been on the menu more than a few times. I love making it because you can put nearly anything in the pot and it'll still turn out great if you follow some basic guidelines. Chili should be thick enough to stand a spoon straight up, without adding anything else to it. Not sure why a thickener would be necessary. Making your own chili powder, browning the meat, and using gloves for cutting up peppers are all good tips, but please do not call your other points "tips" in a chili thread. "Stuff that I think makes a tasty soup!" would work, but putting cashews, mushrooms, rice, broccoli, etc... into the pot causes it to cease being chili. "I made some awesome Carbonara this weekend! The candied pecans and green bell peppers were the highlight of it!" Edit: I really don't know how to make that sound less lovely. I'm sorry. 
Doom Rooster fucked around with this message at 22:23 on Sep 8, 2012 |
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Sep 8, 2012 22:20
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Chili is a contentious dish, I don't take offense or anything. Folks want what they want out of a bowl of red and I certainly understand how mushrooms or especially something like rice that changes the character of the dish could make some people cringe. I've seen debates over bean or no beans nearly come to blows, so I'll just say that chili can take a lot of punishment if you like to experiment. As far as the thickener is concerned, I don't boil my chili for long. Most of the cooking is done covered in a low heat oven which really tenderizes the meat, but doesn't allow for much evaporation. I could boil off the excess liquid, or not add it in the first place, but I like the flavor and texture a few handfuls of tortilla chips add. Again, I know putting chips and salsa in my chili pot probably makes some of you want to hit me, but it works, I swear!
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Sep 8, 2012 23:50
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I'm going to be making chili for the first time today, and I have a few questions. I'm making a texas-style chili similar to the recipe on the first page. Adding chuck, ground beef, and pork shoulder from last night's roast, pork stock, jalapenos, dried ancho peppers, anaheim, and serrano chiles (only like 2 of each), can of chipotles in adobe sauce,bell peppers, a few tomatoes and onions. I have an oatmeal stout that I was going to add, but now I'm wondering if something else would be better. Would that be a desirable choice for the flavors I have going on? Should I go get some more chiles and a different beer? Are dried anchos good enough for the chili flavor? I have generic chili powder I could add too. The stock's simmering right now, so I got some time before I start making chili.
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Sep 9, 2012 19:14
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Schmeichy posted:I'm going to be making chili for the first time today, and I have a few questions. I'm making a texas-style chili similar to the recipe on the first page. Adding chuck, ground beef, and pork shoulder from last night's roast, pork stock, jalapenos, dried ancho peppers, anaheim, and serrano chiles (only like 2 of each), can of chipotles in adobe sauce,bell peppers, a few tomatoes and onions. Oatmeal stout should work just fine. I love the good, malty dark beers for chili. Anchos alone will be a fairly one-dimensional chili flavor, but with all the fresh peppers and chipotle, you should be good. Feel free to add some of the generic chili powder for a little more depth as long as it doesn't taste like sawdust. Don't forget to add Cumin though, as it is one of the main flavors that is included in pretty much every chili powder ever, and you won't get if you are just using dried chiles to make your own powder.
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Sep 9, 2012 19:37
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Doom Rooster posted:Oatmeal stout should work just fine. I love the good, malty dark beers for chili. I'm toasting cumin seeds and the dried peppers before I grind em up. Fresh ground cumin is so much better than the pre-ground stuff
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Sep 9, 2012 20:23
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Doom Rooster posted:Don't forget to add Cumin though, as it is one of the main flavors that is included in pretty much every chili powder ever, and you won't get if you are just using dried chiles to make your own powder. Be careful with cumin. I don't usually use any in mine, and when I do I go very light on it with toasted whole cumin. Cumin is (at least to me) one of the spices with flavor even more potent than the massive amount of chilis I put it the pot, and it seems to make it taste more one-dimensional and...flat somehow?
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Sep 9, 2012 20:33
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OnceIWasAnOstrich posted:Be careful with cumin. I don't usually use any in mine, and when I do I go very light on it with toasted whole cumin. Cumin is (at least to me) one of the spices with flavor even more potent than the massive amount of chilis I put it the pot, and it seems to make it taste more one-dimensional and...flat somehow? Yeah, definitely with you on taking it easy with the Cumin. A little goes a long way, but if it isn't there at all, it just doesn't taste right to me.
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Sep 10, 2012 01:10
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Cumin is essential to me but it can get overpowering - you can always fry a little extra cumin to add if you didn't get enough in the beginning, easier to put in than take out etc. etc.
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Sep 10, 2012 03:33
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Doom Rooster posted:Making your own chili powder, browning the meat, and using gloves for cutting up peppers are all good tips, but please do not call your other points "tips" in a chili thread. "Stuff that I think makes a tasty soup!" would work, but putting cashews, mushrooms, rice, broccoli, etc... into the pot causes it to cease being chili. This is just nonsense. If you put mushrooms in your chilli it doesn't stop being chilli, it's just different chilli. You'll struggle to find many chillis in the UK without tomatoes and beans in them, that's just how they are, that's not how they are in Texas for example. That doesn't mean one is chilli and one is not-chilli. Chilli is about a certain character and serving, not sticking to a one true recipe or something.
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Sep 10, 2012 10:23
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Chili is a living recipe
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Sep 10, 2012 15:34
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Thanks for the ti...uh, suggestions. The stale coffee thing is a weird trick my boss (he's a chef, I work in a deli that always has a chef managing) had me try and it makes the chili smell really rich. As for the thickener, well, it's only three hours over a propane stove and you gotta produce 2 gallons for sampling. The first hour gets spent browning and mixing, and I had a hard time standing up a spoon in it so at the last minute I made a slurry. The judges said they could taste corn starch. The tortilla chip thing sounds interesting. Thanks. Also I'll take it easy on the cumin. Well, I'm going to go look up making my own chili powder, and try to simplify the recipe outline. Let you know how it goes.
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Sep 10, 2012 15:49
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Cornflour has a weird way of coming though all tastes like a majestic piece of farm machinery. so you always need to use with caution and make sure you cook out the flavour (but not go too far and break down the thickening again)
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Sep 10, 2012 16:42
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Thanks for the suggestions, it turned out really well. I ended up having to go to the store, so I picked up some chorizo to throw in with the pork and chuck. Didn't put ground beef in, and added some molasses and corn flour to offset the spiciness. Things I would change: I underestimated how many chiles I was adding. I made a chile powder out of chile de arbol and anchos, and I liked the flavor, but I added way too many fresh peppers. I liked it, but my husband is kind of a wimp when it comes to spice, so next time I'll add only one serrano and anaheim and up the less spicy jalapenos and chipotles. Also should have chopped the peppers finer and roasted them first. All-in-all, the homemade chile powder, oatmeal stout, pork/beef/chorizo combo, and over 5-hour cooking time are all things I'd do again. Delicious spicy goodness! Thanks, chili thread. Fake edit: I found a person online that suggested making chili and putting it in the bottom of the pan you're making cornbread in. Definitely trying that with the leftovers.
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Sep 10, 2012 16:47
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Chili is exactly one thing and cooking mushrooms for hours is gross as gently caress.
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Sep 10, 2012 21:58
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bunnielab posted:Chili is exactly one thing and cooking mushrooms for hours is gross as gently caress. Soooooo sear them in oil separately and add them at the end?
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Sep 10, 2012 22:06
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Schmeichy posted:Things I would change: I underestimated how many chiles I was adding. I made a chile powder out of chile de arbol and anchos, and I liked the flavor, but I added way too many fresh peppers. I liked it, but my husband is kind of a wimp when it comes to spice, so next time I'll add only one serrano and anaheim and up the less spicy jalapenos and chipotles. Also should have chopped the peppers finer and roasted them first. As a heads up if you just want some flavor but not all the heat from the fresh chiles, throw them in whole without slicing or cutting them at all. It's not quite as potent as having them sliced and stuff but you get a lot less of the heat that way too as long as they don't get broken. Chopping them up finer will probably make each bite a bit hotter, I think.
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Sep 10, 2012 22:08
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Aramoro posted:This is just nonsense. If you put mushrooms in your chilli it doesn't stop being chilli, it's just different chilli. You'll struggle to find many chillis in the UK without tomatoes and beans in them, that's just how they are, that's not how they are in Texas for example. That doesn't mean one is chilli and one is not-chilli. Chilli is about a certain character and serving, not sticking to a one true recipe or something. Chilli in the UK is generally absolutely crap for all sorts of reasons, the main one being I've never met anyone who doesn't just use standard supermarket chilli powder. This is largely due to the variety of dried and fresh chillis being fairly non-existant outside of searching online or very rare specialist shops. My local supermarket had a massive overhaul of their fresh fruit and veg section and there are now 4 chillis available after years of some generic red chillis and birdseye if you're lucky
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Sep 10, 2012 22:08
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EAT THE EGGS RICOLA posted:Soooooo sear them in oil separately and add them at the end? Which kinda defeats the reason chili is cooked the way that it is. I would love to hear a good reason to add them, as I cannot see them adding anything worthwhile to the dish.
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Sep 10, 2012 22:52
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Well you see mushrooms add an umami element
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Sep 10, 2012 23:03
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Heh. edit: But seriously the only non-spice non-broth/beer ingredients in my chili are chili peppers, meat, and garlic. I feel like people add onions and mushrooms and tomatoes and stuff because they don't really commit to their chili peppers. They're afraid of the heat. You should not be afraid of the heat. Use so many peppers. Kenning fucked around with this message at 09:47 on Sep 11, 2012 |
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Sep 11, 2012 09:45
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bunnielab posted:Chili is exactly one thing and cooking mushrooms for hours is gross as gently caress. Exactly one thing? What exactly is it then pray tell, I mean precisely. I mean beer in chilli is hardly a traditional element.
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Sep 11, 2012 09:57
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Scott Bakula posted:Chilli in the UK is generally absolutely crap for all sorts of reasons, the main one being I've never met anyone who doesn't just use standard supermarket chilli powder. This is largely due to the variety of dried and fresh chillis being fairly non-existant outside of searching online or very rare specialist shops. That's really the fault of the people making the Chilli, not the style of chilli they're attempting to make though. I'm sure you'll find a lot of people in the US making Chilli with store bought chilli powder. I guess I'm fortunate that I live in a city with a really good Mexican deli so getting things like dried chipotle chillies is easy.
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Sep 11, 2012 13:11
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Aramoro posted:Exactly one thing? What exactly is it then pray tell, I mean precisely. I mean beer in chilli is hardly a traditional element. Chili is beef + chili peppers. Clearly there is room to stretch this a bit but there comes a point where by making it too inclusive the word loses meaning. It is a really simple dish that people keep trying to add unnecessary poo poo in to.
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Sep 11, 2012 13:19
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bunnielab posted:Chili is beef + chili peppers. Clearly there is room to stretch this a bit but there comes a point where by making it too inclusive the word loses meaning. It is a really simple dish that people keep trying to add unnecessary poo poo in to. I'm really interested to see you Chili recipe that is nothing but Beef and Chili peppers. Can you write it out for us? No onion or garlic at all? You said it was Exactly one thing, what is it exactly. So if it's got tomatoes in it, like the winner of the Terlingua International Chili Championship 2009, then it's not Chili right?
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Sep 11, 2012 14:06
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