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I'm about to use dried beans instead of tinned for the first time, I assume once I soak them overnight there isn't much else I need to do? I'm guessing they'll take a bit longer to cook, so I'll throw them in earlier. I'm using a mix of pinto and black beans is this ok? I'm also a little unsure about quantity. When I used tinned beans, I used two 400g tins of beans with around 2kg of meat. How many cups of dried beans do you think I need?
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May 12, 2014 09:55
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| # ? May 8, 2024 12:18 |
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Wrong thread, the beans thread is here http://forums.somethingawful.com/showthread.php?threadid=3592735 This is the chili thread.
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May 13, 2014 23:37
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d3rt posted:Wrong thread, the beans thread is here http://forums.somethingawful.com/showthread.php?threadid=3592735 The beans were going in my chilli, silly.
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May 14, 2014 03:44
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The Lord Bude posted:I'm about to use dried beans instead of tinned for the first time, I assume once I soak them overnight there isn't much else I need to do? I'm guessing they'll take a bit longer to cook, so I'll throw them in earlier. I'm using a mix of pinto and black beans is this ok? When I put beans in my chili like a terrible person, I cook them almost to doneness before adding to the chili. I'd do 2 cups dried beans
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May 14, 2014 19:13
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Schmeichy posted:When I put beans in my chili like a terrible person, I cook them almost to doneness before adding to the chili. I'd do 2 cups dried beans thanks. I ended up experimenting on my own, I put in one cup of pinto and 1 cup of black beans and it was perfect. I cooked them in the pot though, I added them 2 hours before the chilli was ready and it was pretty great.
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May 15, 2014 03:08
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For those who've used red wine to make chili, how different is it to using beer? I imagine its not as sweet for one but curious about any other changes
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May 18, 2014 18:14
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Jose posted:For those who've used red wine to make chili, how different is it to using beer? I imagine its not as sweet for one but curious about any other changes The amount of "stuff" in beer that isn't water is so low that I'm not sure adding a single beer to a 5 pound batch of chili is noticeably affecting the flavor.
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May 25, 2014 05:13
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Beer4TheBeerGod posted:The amount of "stuff" in beer that isn't water is so low that I'm not sure adding a single beer to a 5 pound batch of chili is noticeably affecting the flavor. Depends on the beer
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May 26, 2014 13:07
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Beer4TheBeerGod posted:The amount of "stuff" in beer that isn't water is so low that I'm not sure adding a single beer to a 5 pound batch of chili is noticeably affecting the flavor. Having made chili without and with beer, I'm pretty sure that you're wrong.
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May 27, 2014 03:13
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I have never noticed any flavoring in finished chili from beer other then maybe some sweetness if it was a super malty beer.
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May 27, 2014 18:23
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bunnielab posted:I have never noticed any flavoring in finished chili from beer other then maybe some sweetness if it was a super malty beer. You must be using bland beer.
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May 27, 2014 18:27
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Wait is it Schlitz in the chili and Old Brown Dog in my glass or the other way around? Or a suitcase of Schlitz for everything and not be steady enough to give a rat's rear end?
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May 27, 2014 18:46
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The Lord Bude posted:You must be using bland beer. What flavors exactly are you picking up then?
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May 27, 2014 21:29
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bunnielab posted:What flavors exactly are you picking up then? I use a smoked beer that tastes like bacon. I get a subtle Smokey bacony flavour all through my chilli. Use something well over 5%, dark and strong tasting.
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May 28, 2014 04:00
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The alcohol content won't matter because it will just evaporated during cooking. I can see how using a beer with that much flavor would translate into the chili. Something less unique might get lost in the other flavors.
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May 29, 2014 05:50
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The Lord Bude posted:I use a smoked beer that tastes like bacon. I get a subtle Smokey bacony flavour all through my chilli. Well yea, a rauchbier is going to give some noticeable flavor, but I still contend that even a super matly stout or porter will not have any real effect on the final flavor other then some sweetness. On the topic of smoke flavoring, I am all excited to make some pork green chili out of a smoked pork butt. The Wegmans near my house sells fresh roasted green chilies when they are in season and now that I have a chest freezer I am going to buy a bushel of them. Has anyone tried to make chili with smoked pork before? I wonder if I should cook it all the way in the smoker or just for a few hours to get a crust, then finish it in the pot. I have read about people making chili out of overcooked brisket as a way of salvaging it but never really with pork.
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May 29, 2014 14:18
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bunnielab posted:Well yea, a rauchbier is going to give some noticeable flavor, but I still contend that even a super matly stout or porter will not have any real effect on the final flavor other then some sweetness. Pork chili is a thing that is good. I have been known to take my left over pulled pork and toss it right into the crock as my protein base for chili. Pulled pork lends itself very well to this application imo. I recommend smoking to completion but after the crust forms it really doesn't matter too much.
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May 29, 2014 14:26
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Crazyeyes posted:Pork chili is a thing that is good. I have been known to take my left over pulled pork and toss it right into the crock as my protein base for chili. Pulled pork lends itself very well to this application imo. I recommend smoking to completion but after the crust forms it really doesn't matter too much. 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.
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May 29, 2014 15:28
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bunnielab posted:What flavors exactly are you picking up then? Made the mistake of using a bit of Lagunitas IPA once in a batch of chili (which I love love love outside of chili).  Guinness or brown ales work the best. Red wines like grenache also work great as well if you want to make something a bit different.
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May 29, 2014 17:52
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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. I've made it and it really is amazing. Thanks for reminding me to make it again :-D
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May 29, 2014 19:34
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I was going to add some unsweetened chocolate to my chili, but forgot to pick some up while I was shopping, would it work to just throw some coco powder in?
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Jul 5, 2014 17:54
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Patrick Spens posted:I was going to add some unsweetened chocolate to my chili, but forgot to pick some up while I was shopping, would it work to just throw some coco powder in? try coco pops
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Jul 6, 2014 20:11
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Hollismason posted:What's something that would be like a low to medium heat but with a kind of smokey flavor. I use this: http://www.amazon.com/Incas-Food-Aj...Aji+Panca+Paste It's a little salty but its good. Not too hot either.
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Jul 6, 2014 20:33
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Patrick Spens posted:I was going to add some unsweetened chocolate to my chili, but forgot to pick some up while I was shopping, would it work to just throw some coco powder in? Yes. I've found cocoa powder works just as well as unsweetened chocolate. Add very little though. When I'm using it I put something like half a tablespoon in a batch with 5 pounds of meat and 3 pounds of beans.
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Jul 6, 2014 22:31
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Keyser S0ze posted:Made the mistake of using a bit of Lagunitas IPA once in a batch of chili (which I love love love outside of chili). Dragon's Milk from New Holland is my go to chili beer. None of the sweetness comes through when mixed with the chili and drank on the side it is drat near perfect.
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Jul 27, 2014 16:20
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Anyone used smoked sausage of some sort in chili?
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Aug 18, 2014 21:14
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Do it. Smoked Italian sausage in chili rules.
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Aug 19, 2014 15:57
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Beer4TheBeerGod posted:The alcohol content won't matter because it will just evaporated during cooking. I can see how using a beer with that much flavor would translate into the chili. Something less unique might get lost in the other flavors. Just to add a voice to the mix, every chili I've ever made has been with beer and each one is so different. I love stouts and that's mostly what I use but you can really tell the difference between different bottles. It's the base of the flavor of the entire dish. A stout is great because they already have the chocolate/coffee flavor that people are seeking.
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Sep 1, 2014 06:07
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I did it guys. I finally chilied like a man. Marinated and braised beef, jalapeno, serrano, and haberno chilies, and appropriate spices ground whole simmered until it was a big brown mess of spicy love:  Only problem is that none of my friends or family likes actually spicy food. Guess I'll have to eat it all myself. Such a shame 
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Sep 14, 2014 18:59
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That chili needs to cook for several more hours so that the chunks break down.
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Sep 14, 2014 21:53
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Nibbler posted:Just to add a voice to the mix, every chili I've ever made has been with beer and each one is so different. I love stouts and that's mostly what I use but you can really tell the difference between different bottles. It's the base of the flavor of the entire dish. A stout is great because they already have the chocolate/coffee flavor that people are seeking. I like a light-ish ale in my chili, though I'll use redneck waterbeer (usually Coors Light) if it's all I've got around or I don't feel like pouring half a bottle of the good stuff into a pot. Question: I make a round of powder about once a year, and I went a little too hot with this year's batch (which I made last night). That's not a big issue I can always cut it down with paprika or a milder pepper, but I made a huge pot of chili today and used the recipe I made up using last year's powder, which was much milder. My chili is now spicy to the power of  , is there something I can use to cut the burn down more effectively than just retroactively upscaling all the other ingredients? I have enough room in the pot to do that right now but it's going to tax my freezer space rather heavily if I do.
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Sep 16, 2014 20:52
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Scientastic posted:That chili needs to cook for several more hours so that the chunks break down. I can't get chili to break down at all. I use a chuck roast, cut into 1/2" cubes, and it seems no matter how long I cook at a temperature where the liquid is barely bubbling it doesn't seem to break down. Any ideas? It's still delicious mind you I just can't achieve this break down thing that I read about. edit for more detail: I start with the liquid level above the meat, and as I simmer for hours I add more stock/water to above the meat again. Eventually I give up on it breaking down and just eat it, and it's good. I've also tried half chuck half lamb with the same results. Hollis Brown fucked around with this message at 17:52 on Sep 21, 2014 |
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Sep 21, 2014 17:36
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Hollis Brown posted:I can't get chili to break down at all. I use a chuck roast, cut into 1/2" cubes, and it seems no matter how long I cook at a temperature where the liquid is barely bubbling it doesn't seem to break down. Any ideas? It's still delicious mind you I just can't achieve this break down thing that I read about. How long have you kept it simmering? For me, it's taken 12 hours sometimes to get meat to break down in chili. Other times, 4 hours - it really varies.
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Sep 21, 2014 18:05
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it's gotta go for like 6 hours. It also probably needs a little more liquid. I usually just make sure the meat's submerged
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Sep 21, 2014 18:25
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Hollis Brown posted:I can't get chili to break down at all. I use a chuck roast, cut into 1/2" cubes, and it seems no matter how long I cook at a temperature where the liquid is barely bubbling it doesn't seem to break down. Any ideas? It's still delicious mind you I just can't achieve this break down thing that I read about. ~8 hours, also stir with some force.
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Sep 23, 2014 09:38
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I use bone-in short rib and just chuck the whole pot into the oven for 3 hours at 300F. 90 minutes covered, stir, 90 minutes uncovered. Enameled cast iron is awesome.
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Sep 23, 2014 18:03
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Beer4TheBeerGod posted:I use bone-in short rib and just chuck the whole pot into the oven for 3 hours at 300F. 90 minutes covered, stir, 90 minutes uncovered. Enameled cast iron is awesome. I cube up chuck eye steaks to make burritos or whatever, I throw in onion/green pepper/tomato/chilis, and in only about 45 minutes it gets pretty dang soupy.
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Sep 23, 2014 18:16
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mindphlux posted:~8 hours, also stir with some force. This did it y'all. I gave up at 5-6 hours before. It was pretty good, I liked the texture more.
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Sep 24, 2014 00:26
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Hollis Brown posted:This did it y'all. I gave up at 5-6 hours before. It was pretty good, I liked the texture more.  now save that poo poo a few days and make some tacos or something out of it. avacado, radish, lime, onion. boom mindphlux fucked around with this message at 10:02 on Sep 29, 2014 |
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Sep 29, 2014 09:59
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Quick, dumb question since I can never remember which cut is what and beef is on sale this week. Between Boneless Chuck Steaks, Roast Beef Chuck, and Boneless London Broil Beef Round, which would work best for chili. Gonna make a pot this week and try out the GWS chili powder recipe.
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Sep 29, 2014 20:52
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