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paraquat posted:what do you normally do for the "chili" part of your chili? I figured I would have to marinate the tofu and probably amp up the flavor to compensate for the lack of it. I also want to find a flavor profile that will work well, considering we havent done a dish like this before. It's not even like a preference thing, either. My wife has been getting physically sick after eating beef. I think its because we've been buying lower quality meat from cheaper grocers because its been getting so expensive. I miss grilled steak so much. 
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Dec 10, 2014 16:36
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neogeo0823 posted:I figured I would have to marinate the tofu and probably amp up the flavor to compensate for the lack of it. I also want to find a flavor profile that will work well, considering we havent done a dish like this before. Consider Mushrooms as well to add some "meatyness" to the chili? Get as much umami in there as possible. even so far as some liquid smoke to invoke a remembrance of beef. I'm thinking go a bit earthy with the chili's over straight up face melting spice.
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Dec 10, 2014 17:01
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If cheap meat is getting your wife sick, it's a much bigger problem than just being lower quality. USDA Select is usually tasteless and tough, but it should certainly loving not be dirty. You might want to get her to a doctor. Where are you that Choice beef is prohibitively expensive?
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Dec 10, 2014 17:05
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Use brown lentils rather than tofu. God, tofu in chili sounds vile. Use this kind. They'll have a texture similar to ground beef and they won't look like someone 
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Dec 10, 2014 17:10
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Bob Morales posted:Make sweet potato chili, don't use stupid meat substitutes. this is extremely true! ...but, they already have tofu marinating, so that has to be eaten now. In general, if you're going the vegetarian route to save money, your best bet is to google vegetarian dishes instead of trying to make it "similar to a non-vegetarian dish", that will always turn out sub-par. paraquat fucked around with this message at 17:42 on Dec 10, 2014 |
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Dec 10, 2014 17:24
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neogeo0823 posted:I figured I would have to marinate the tofu and probably amp up the flavor to compensate for the lack of it. I also want to find a flavor profile that will work well, considering we havent done a dish like this before. She might be allergic to beef. It's not uncommon. Try some better quality beef and see how she responds to it, and if it's not good, then switch to bison. I live in Alberta, so beef is easy to come by, but I stopped buying it at the grocery store. Try buying it from a farmers market, but eat smaller quantities of meat and flesh out your meal with veggies. While some people find it sacrilegious, I add black beans to my chili. If you added some mushrooms, you could get several meals out of one beef purchase. Add a loaf of bread and a salad. I also use a pound of stew meat for my stew, and gobs of celery, carrots, potatoes, and parsnips. My sister is weird and adds peas to her stew, too.
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Dec 10, 2014 17:44
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Echeveria posted:I add black beans to my chili. I love black beans in my chili...and corn, but I won't confess to the latter at gunpoint.
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Dec 10, 2014 18:02
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I love corn, but only as corn. If I find corn in salsa, stew or chili, it's all over for me. I'm not a picky eater, but I do have some food quirks.
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Dec 10, 2014 18:14
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I think the real quirk is wanting corn in chili, you're fine!
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Dec 10, 2014 18:45
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I love corn in chili, and in rice, beef stew, and with lima beans and soybeans.
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Dec 10, 2014 22:08
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neogeo0823 posted:I figured I would have to marinate the tofu and probably amp up the flavor to compensate for the lack of it. I also want to find a flavor profile that will work well, considering we havent done a dish like this before. I can't remember if it was in this thread or elsewhere but I saw a recommendation for cashews in meatless chili for some texture and protein, maybe try that?
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Dec 11, 2014 00:00
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I really like TVP instead of meat in chili. It has a similar texture, and it'll absorb flavor like nothing else.
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Dec 11, 2014 00:54
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SymmetryrtemmyS posted:I really like TVP instead of meat in chili. It has a similar texture, and it'll absorb flavor like nothing else. It has to absorb flavor because it has none of its own.
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Dec 11, 2014 00:56
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withak posted:It has to absorb flavor because it has none of its own. Correct. It is also really good at absorbing flavor.
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Dec 11, 2014 01:38
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Probably it is better to make chili out of stuff that has flavor.
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Dec 11, 2014 03:16
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Well, it's a better option than tofu, as previously suggested. What would you say is a good meat substitute in chili?
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Dec 11, 2014 03:30
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Chicken edit: This isn't the Spicy Vegetable Stew thread.
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Dec 11, 2014 03:31
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I'd rather have TVP chili than chicken chili, personally. Better texture, and they'll end up tasting similar. E: lol, chili purism SymmetryrtemmyS fucked around with this message at 03:36 on Dec 11, 2014 |
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Dec 11, 2014 03:33
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If this isn't the place for chili purism then I don't know what is.
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Dec 11, 2014 03:38
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Then what are you doing giving advice on meatless chili?
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Dec 11, 2014 03:48
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if it absolutely, positively had to be meatless, i would look at the morningstar farms ground beef substitute. I've made taco salad with it and while it is certainly not beef, it's not half bad. It's not exactly cheap either.
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Dec 11, 2014 04:21
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I managed to convince the wife to not go with tofu chili, on the grounds that the marinade hasn't soaked even a bit into the tofu, and that we don't have the proper ingredients. Instead, we're going to make some kind of tofu noodle stir fry type dish, which seems far more appropriate. We'll probably make chili next week. I like the sound of cashews and mushrooms in chili, but haven't ever tried either.
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Dec 11, 2014 04:29
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I made ground turkey chili yesterday because I didn't want to eat 2 pounds of beef. I also added beans, since purism is kind of out the window already
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Dec 11, 2014 04:54
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Jose posted:I made chilli today and I'm really struggling to get it really hot due to how pathetic the fresh peppers I can get are. I had 5 red chillies which is what they're called in the supermarket, about the heat of a jalapeno and 5 scotch bonnets for fresh peppers. Then had 5 dried habaneros, 2 chipotle, 2 guajillo, 1 mulato, 1 ancho and about 4 de arbols since I was running out of dried peppers. 3 chipotles in adobo too. I don't really want to put my entire amount of dried habaneros in so any suggestions on getting it hotter? I'm looking for fresh habanero level heat. (Older post, but) Toss a healthy bit of bourbon in your chili near the end of your simmer. A ton of the flavors dissolve better in alcohol and you'll get more of them straight to your nose/integrated in to the whole thing.
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Dec 19, 2014 16:36
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neogeo0823 posted:I managed to convince the wife to not go with tofu chili, on the grounds that the marinade hasn't soaked even a bit into the tofu, and that we don't have the proper ingredients. Instead, we're going to make some kind of tofu noodle stir fry type dish, which seems far more appropriate. Our go-to veggie week chilli is a bean chilli. Sometimes we stick some sweet potato in there as well. It's good stuff!
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Dec 19, 2014 18:21
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Hey is there another steak that's a similar price to chuck that may or may not be better for chili? I've been using chuck steak recently but didn't know if there was a better alternative. Thank u all
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Dec 22, 2014 02:36
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Basically any cheap beef will work. Like basically whatever you want. I like London broil.
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Dec 22, 2014 02:47
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You are cooking it with a bunch of intense spices until it falls apart. You don't need to worry too much about exactly what cut goes in.
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Dec 23, 2014 03:00
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Stew beef is my go-to. I've tried pricier cuts and it makes no difference. Best part about stew meat besides the price is that it's already chopped up. Makes your life easier.
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Dec 23, 2014 17:05
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Control Volume posted:Hey is there another steak that's a similar price to chuck that may or may not be better for chili? I've been using chuck steak recently but didn't know if there was a better alternative. Thank u all Shank, short ribs. You want the tough parts with lots of connective tissue.
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Dec 23, 2014 17:25
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dis astranagant posted:Shank, short ribs. You want the tough parts with lots of connective tissue. Short ribs are like $8/lb here 
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Dec 23, 2014 19:47
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Bob Morales posted:Short ribs are like $8/lb here They vary a lot depending on local demand. Some places drat near give them away.
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Dec 23, 2014 19:55
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Has anyone in this thread played around with making their own chili spice mixes from scratch? I got a mortar & pestle over Christmas and I'm excited to grind some poo poo up in it. I bought some dried ancho chiles and baked a couple of them with some garlic, then ground them all up and the powder is awesome.
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Jan 4, 2015 22:05
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C-Euro posted:Has anyone in this thread played around with making their own chili spice mixes from scratch? I got a mortar & pestle over Christmas and I'm excited to grind some poo poo up in it. I bought some dried ancho chiles and baked a couple of them with some garlic, then ground them all up and the powder is awesome. The Alton Brown recipe is mild but delicious. Spice it up with hotter peppers if you like but don't try charring habeneros.
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Jan 4, 2015 22:31
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wormil posted:don't try charring habeneros, in your house. Outside on the grill is fine. Fixed the above, I char habaneros all the time outside, did jalapenos one time inside for some off reason, and it was like I set off some teargas. niss fucked around with this message at 16:35 on Jan 6, 2015 |
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Jan 6, 2015 16:32
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niss posted:Fixed the above, I char habaneros all the time outside, did jalapenos one time inside for some off reason, and it was like I set off some teargas. Good point. I will definitely be charring outdoors from now on. When I tried habeneros it was just like a pepper spray bottle exploded. 40 degrees out and all our windows and doors were open, with everyone huddled in the bedroom with towels around our faces.
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Jan 6, 2015 17:44
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I'm bored at work (slow day) and I'm putting together chili recipes. I'd like to add Worcestershire sauce, but I wasn't sure how much. I'm looking at a 5-6 pound chili, for reference. Moreover, when it comes to bourbon, are there other spirits/liquors that people would recommend adding to chili? I'm concerned my different recipes will all taste the same. I used the chipotle chocolate chili recipe that Doom Rooster posted earlier. My friends were looking for more of a midwestern chili so I'm putting beans in the next chili I make. Reluctantly. Also, anyone have a good recipe for cornbread? Or should I go with the box of Jiffy mix like a chump?
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Jan 15, 2015 17:58
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Typically with corn bread, whatever mix or home recipe you end up using, we add some finely diced jalapenos and shred pepper jack into the mix and on top before baking. Adds some spice and really rounds out the flavor, but you have to make sure the peppers are dry, or else things take longer to cook.
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Jan 15, 2015 18:18
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I made some deer chili with leftover meat from my roommate's kill. It was pretty loving tasty if I do say so myself. Recipe: 1.5lbs ground deer 2 onions, diced 4 jalapenos, diced 2 cloves garlic, smashed & diced/mushed 2 serranos, diced 2 habaneros, diced 2 anaheim/whatever peppers, diced 2 cans tomato paste Now the part that everyone here seems to hate - I think tomatoes do a good job of cutting the gamey flavor: 2 large tomatoes, diced 1tsp oregano 1tsp cumin 1tsp cayenne 2tsp salt 2tsp black pepper 1/4cup brown sugar Optional - beans, as much/few as you like. I use canned and add them before final simmer. Brown meat & onions with garlic in pot. Drain, reserve 1 cup of juice (deer is pretty lean, so this isn't a lot of grease really). Add peppers and cook for a bit before adding the tomato paste and tomatoes, rest of the spices and sugar, and reserved juice. Also add some canned beans now if you so desire. Cover and cook for a while, stirring every 10-15 or so. I usually get impatient after an hour or so and dig in but it really gets good after about 2 hours of simmering. Make sure to take a sample at 30-40 minutes in and salt to taste. I think the longer you cook it the less spicy it seems, but that may be bullshit. This is pretty spicy chili. Spudalicious fucked around with this message at 20:11 on Jan 15, 2015 |
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Jan 15, 2015 20:09
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UnoriginalMind posted:I'm bored at work (slow day) and I'm putting together chili recipes. I'd like to add Worcestershire sauce, but I wasn't sure how much. I'm looking at a 5-6 pound chili, for reference. Moreover, when it comes to bourbon, are there other spirits/liquors that people would recommend adding to chili? I'm concerned my different recipes will all taste the same. This is the best cornbread, provided you can get good stone ground cornmeal as there's no sugar or white flour to hide behind: http://foodthinkers.com/skillet-cornbread/
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Jan 17, 2015 19:00
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