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I made a chili. I used something relatively akin to mindphlux's recipe and it turned out quite well. 4 lbs brisket 2 each Ancho, California, Guajillo, and Pasillo peppers toasted and ground into powder 4 chipotles in adobo, deseeded and chopped 2 yellow onions 5 cloves garlic 1 tbsp tomato paste 2 qts beef broth 1 can Red Hare Watership Down Brown Ale Splash of whiskey I chopped up the brisket into 1/2 cubes or so, browned them off in an enameled dutch oven. Once that was all done, I threw in the diced onions and let those caramelize a ton. I added the garlic and then the chili powder and let that get fragrant. After that I added in the tomato paste and chipotles and cooked that down for a bit. Added the meat back to the pot, poured in the beer and a quart of stock and let it simmer away. I added the other quart of stock gradually throughout the rest of the cooking process as the chili reduced. Towards the end I added some extra adobo sauce, a splash of rye whiskey, and salt. I ended up taking the chili off the simmer around 8 hours or so, as I had hungry people waiting for some. I would have let it go longer, preferably, as the texture wasn't exactly where I wanted it. Next time I'll change up the chilies that I used, as I think the Ancho/Guajillo/Pasilla combo was a bit too similar to one another. Might swap one of those out for an Arbol, or something else. I'll probably also add a second can of beer, the whole (small) tin of tomato paste, and more garlic next time (whole head), and just add all of the liquid from the get go (as long as it fits). This was my first time making chili, and my guests were happy, so overall I was pleased. It wasn't 100% what I wanted myself, but people enjoyed it so I'm okay with that.
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Feb 2, 2015 17:13
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| # ? Apr 27, 2024 22:04 |
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Sounds awesome. Did you add any cumin? That's a huge part of chili. Here are a few things you might want to consider. These aren't criticisms, just things I've found that work for me or have been meaning to talk about: 1. Try bone-in short rib. I love the way it turns out. Just take the giant chunks, brown each side, and then let the whole thing simmer until the meat falls apart. The bones add a lot of meaty flavor. 2. Use the beer to deglaze the bottom of the oven after you're down browning the beef, onions, and garlic. 3. I've had a lot of success using a blender to combine the dry ingredients. It also saves a lot on time. I like to deseed the dried peppers, toast them along with cumin seeds, and then toss the whole thing into a blender. Once they're nicely powdered I add the tomato paste, onions, garlic, chipotles in adobo (I just use the whole can), and use enough beef broth to get everything incorporated. 4. A lot of people (myself included) like to add sausage in with the mix. Like a pound of chorizo to go with the 4 pounds of beef. I'm still debating this myself (I worry I'm adding too much fat) but it's fun to try. 5. One thing I read that was really interesting was from Alton Brown's meat sauce recipe. He uses an ounce of finely chopped dried porcini mushrooms, saying it really contributes to the meaty flavor. I've been meaning to try this myself and see the end result. 6. Other fun flavor additives include dark chocolate (couple of squares), molasses, or cinnamon. Not enough to overwhelm the flavor, but add some complementary spice. Kudos on your chili!
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Feb 2, 2015 17:47
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I recently changed my chili recipe up after about 10 years of making it the same way as ever and have been very happy with the results: Ingredients 1 lb. ground turkey (or, you know, whatever) 1 lg onion, diced small 3-4 cloves garlic, folded, spindled, and mutilated 2 ancho chiles, seeds and stem removed, torn to smallish bits 1-2 chipotle chiles and 2 tsp of the adobo they're packed in 2 Tbs. ground cumin 1 Tbs smoked paprika 1 Tbs. dried oregano 1 can lovely American or Mexican lager (I used Bud Lite) 1 Tbs. molasses (I like the less sweet, more funky, "robust" kind for this) 1 28 oz. can whole tomatoes 2 14.5 oz cans pinto beans, drained (or kidneys or, you know, whatever) 3 small corn tortillas, torn into hunks or a good double handful of tortilla chips, crushed salt pepper Preparation Pour 3/4 c. of boiling water over the ancho pieces, cover with plastic wrap and let steep for at least 5 minutes (I did this in a pyrex measuring cup which makes it easy, but TMTOWTDI, I'm sure) Put the tortillas, tomatoes, chipotles, adobo, and the anchos and their steeping water in a blender and process on puree for 30-60s until very smooth. Put aside. Brown your ground meat in your chili vessel of choice over high heat. Remove the meat from the pot and drain if needed (one more reason I like turkey). Cook the onion and garlic in the pot with a little oil and a dash of salt until the onion is thoroughly softened. Add the oregano, paprika and cumin, and mix in thoroughly. Cook for a minute to bloom the spices, then pour in the beer. Boil off the alcohol and scrape up the fond from the pot. Add the mixture from the blender and add the meat back to the pot. Stir everything together and taste it. You may want to use less than a tablespoon, but now is the time to add the molasses. Then taste again and add some salt--about half as much as you think it needs. Bring the mixture to a strong simmer, turn the heat to med. low and simmer for about 40 min. Add the beans, stir them in and cook for 15-20 min (depending on the beans in question--some benefit from more, most don't). Taste it again, and add salt, pepper, etc. to taste. Serve with shredded cheese, sour cream (or greek yogurt), and cold beer.
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Feb 2, 2015 20:36
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I used a sirloin awhile back because they were on sale cheap and didn't really like the texture. Anyone one used sirloin?
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Feb 2, 2015 22:34
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wormil posted:I used a sirloin awhile back because they were on sale cheap and didn't really like the texture. Anyone one used sirloin? Haven;t tried sirloin, but i can definitely recommend cross cut beef shanks! I liked the texture better than my previous batch because the meat fibers were a bit shorter than the batch i did with Short Ribs and was therefore easier to eat.
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Feb 3, 2015 00:57
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These last four pages makes me want to get back into the chili game.
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Feb 3, 2015 02:14
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Around here, a supermarket considers itself well-stocked if it has both types of fresh chili (red and green), so it's pretty much impossible for me to get all these fancy varieties of chili you guys are talking about. I've ordered some dried chilies though (Cascabel, Chipotle, Arbol, Ancho Grande, Serrano) to make chili powder (for the first time, planning on using that Alton Brown recipe). Would I be better off only using powder or should I throw some mystery chilies in the pot as well? Can dried chilies be used whole instead or are they only for making powder? The fresh chilies they sell around here don't have much flavour, and the amount of burn varies quite a bit. For some absurd reason they usually have a nice chart on the packages listing various types of chili according to burn, which tells me absolutely nothing since they refuse to say what's in the package (unless I'm an idiot and "red chili" is actually a specific variety of chili). Here's a picture, if anyone cares to guess at a name:   The package says they were produced in Spain, packaged in the Netherlands and sold in Norway, so they've traveled quite a bit.
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Feb 9, 2015 18:22
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Apoffys posted:Around here, a supermarket considers itself well-stocked if it has both types of fresh chili (red and green), so it's pretty much impossible for me to get all these fancy varieties of chili you guys are talking about. I've ordered some dried chilies though (Cascabel, Chipotle, Arbol, Ancho Grande, Serrano) to make chili powder (for the first time, planning on using that Alton Brown recipe). Would I be better off only using powder or should I throw some mystery chilies in the pot as well? Can dried chilies be used whole instead or are they only for making powder? Not sure about using them whole, but I typically remove the seed/stems, pan toast, rehydrate in hot water and then toss in the blender (with enough of the water from hydrating to get the consistency I want in the sauce). Works like a champ for any chili needs. Now if I want to add fresh peppers, that's a whole other animal, but typically in that case I'm using Jalapenos, pablanos and such rather than anything too off the wall.
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Feb 9, 2015 19:50
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Made Iron Leg's chilli, except replaced the ground with 1/4lb chopped bacon, and the bulk of the meat is chuck and beef heart. Beer was a New Belgium Portage Porter. No beans. Tasted it after the cooking stage, it is fantastic. The bacon is like butter, the chuck falls apart, and the beef heart is hearty and toothsome without being chewy or too fibrous. However, the whole thing is in the 'refrigerator' stage of cooking now, which from my research, is just as important. I hope the flavor soaks into the meat a bit more. The spiciness is moderate, very warm, not sharp at all. I love it. To be served tomorrow with skillet cornbread and a side of black beans if anyone so wishes. For a little chilli cookoff the Red Cross is holding. Suspect Bucket fucked around with this message at 19:10 on Feb 12, 2015 |
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Feb 12, 2015 19:08
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Zaepho posted:Not sure about using them whole, but I typically remove the seed/stems, pan toast, rehydrate in hot water and then toss in the blender (with enough of the water from hydrating to get the consistency I want in the sauce). Works like a champ for any chili needs. Now if I want to add fresh peppers, that's a whole other animal, but typically in that case I'm using Jalapenos, pablanos and such rather than anything too off the wall. I do this method as well, I like it even better than chili powder since it's not gritty at all in the finished dish. (although usually I use chicken stock instead of water). It's a good place to incorporate some spices and other ingredients that are good blended as well (Tomatos or tomato paste if using, etc)
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Feb 12, 2015 22:40
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Just made this: http://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html And I have to say, just increase the amount of pork by 1.5x and this is a pretty loving awesome chili. If you make it as written it's spicy bordering on very spicy. I added a couple more chipotles and I top each bowl with a helping of El Yucateco Kutbil-ik because I like it tongue-numbingly spicy.
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Feb 16, 2015 09:25
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I've never done but am intrigued by the idea of using a spice paste target than just ground powders. How does it differ and how long does it last? How should it be stored? Does freezing affect the flavor or can/should it be canned to preserve? I am starting to grow my own peppers and would like a method of preserving them for quick deployment into a chili at any time.
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Feb 16, 2015 18:05
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How many chiles do you guys use in a 5 pound batch? I have a bag of ancho mulato, pasilla negro, and chile de arbol and I'm wondering how much to add from each (along with how much cumin seed). Normally I make chile powder and save the excess but I want to try doing a paste this time with just enough chiles and cumin to make the recipe. Going to try a really bone-heavy recipe this time. 4 pounds of bone-in shirt ribs and a pound of neck bones. Tentative plan is to brown the poo poo out of everything, let it stew in the dutch oven for 3 hours, and then pull out the bones. I'm also going to try the powdered porcini mushroom idea from Alton Brown, adding an ounce to the recipe. MAXIMUM MEAT FLAVOR. Beer4TheBeerGod fucked around with this message at 18:40 on Feb 16, 2015 |
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Feb 16, 2015 18:13
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If you mean 5 pounds of meat, I usually end up with between 0.5 and 1 cup of deseeded, torn up dried chilies that I rehydrate and blend with ~1 T toasted cumin seeds and 8 cloves of garlic for that amount of protein, plus several cups of chopped fresh chilies of different kinds that I add separately. Two weekends ago I chilied and holy poo poo porters are awesome in chili. Before I always used a stout or a brown lager, but my eyes have been opened. P_T_S fucked around with this message at 17:53 on Feb 17, 2015 |
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Feb 17, 2015 17:49
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Man, sometimes I forget just how deep and wide the SA forums are. Right, so, I've been using a spice mix that I adapted off of the Carroll Shelby stuff (read: shamelessly thieved) for years, and want to kick it up a notch. What levels of "doing it the right way" am I looking at, here? Whole spices, roasted and fresh-ground into masala every time, or are we cool with ground cumin and garlic powder?
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Feb 17, 2015 20:16
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Whatever works for you is what works best. Seriously. Personally I find toasting whole cumin seeds and then blending them works really well.
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Feb 17, 2015 20:54
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Not familiar with that spice mix, but I find if I am going to be toasting some dried peppers to make a spice mix from then I might as well toast my cumin seeds too.
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Feb 18, 2015 03:47
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Throw a handful of semi sweet chocolate chips into a chili near the end of the cook. Trust me, it is awesome.
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Feb 18, 2015 05:31
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Or a square or 2 of unsweetened baking chocolate.
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Feb 18, 2015 05:33
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confirmed. is good. I've done it with cocoa powder, too.
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Feb 18, 2015 05:55
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Saint Melmoth posted:I recently changed my chili recipe up after about 10 years of making it the same way as ever and have been very happy with the results: Just wanted to say I tried this recipe, with the turkey and without the beans (also with regular paprika since I didn't want to buy smoked just for this) and it turned out pretty nice using a slow cooker. I need to fiddle with it a bit(probably more salt, I'm very bad about getting correct amounts of salt into things), but overall I'm quite pleased. Thanks for the recipe. 
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Feb 18, 2015 07:50
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Party Plane Jones posted:Where do you live that you can get them that cheap? I have a hard time finding them for two bucks as it is. atlanta. no idea why they'd be any cheaper or more expensive than anywhere else, other than I live in a major city. I habitually buy chipoltes in adobo almost every month because I'm like 'poo poo am I out of chipoltes? well, who cares - might as well, they're 69 cents!' that said, I do chop them up and freeze in a ziplock too, because I rarely would ever use an entire can. also because apparently I'm thrifty enough to care about 34.5 cents worth of food.
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Feb 18, 2015 09:08
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mindphlux posted:atlanta. I bought 7 cans online for 22 euro's (25 US dollars)...apparently the shops in my country don't think we need chipotles in adobo
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Feb 18, 2015 10:33
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mindphlux posted:atlanta. They're like a dollar in Oregon. I see them for $0.79 and $0.69 most places. I made my own once. It was a huge waste of effort - the canned ones were way better.
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Feb 18, 2015 12:01
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Does anyone else like the Chipotle in Adobo salsa they have? It's basically chipotles in adobo but puréed and deseeded, comes in the same size can. It's slightly less spicy but mad convenient.
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Feb 18, 2015 14:02
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Beer4TheBeerGod posted:4. A lot of people (myself included) like to add sausage in with the mix. Like a pound of chorizo to go with the 4 pounds of beef. I'm still debating this myself (I worry I'm adding too much fat) but it's fun to try. Are you talking the raw mexican style chorizo or the cured spanish style?
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Feb 18, 2015 19:13
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Bob Morales posted:Are you talking the raw mexican style chorizo or the cured spanish style? Raw.
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Feb 18, 2015 19:58
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Do you do anything with the grease? I've wanted to try it for a while.
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Feb 18, 2015 20:19
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Bob Morales posted:Do you do anything with the grease? I've wanted to try it for a while. Brown your beef with it
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Feb 18, 2015 21:05
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Bob Morales posted:Do you do anything with the grease? I've wanted to try it for a while. Strain and save it in the fridge like bacon grease or lamb drippings. I use it for frying or scrambling eggs, making a hash, and so on. It doesn't stay good for long, so use it quickly.
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Feb 19, 2015 01:48
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paraquat posted:I bought 7 cans online for 22 euro's (25 US dollars)...apparently the shops in my country don't think we need chipotles in adobo I've found them in one store locally for 5.99 a can.
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Feb 19, 2015 04:44
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There's this place called Texas Chili Parlor in Austin that makes some of the best loving chili I've ever eaten and I really REALLY want their chili recipe so I can play around with it and maybe make a version with beans in it or something. Has anybody else eaten at this place? Can I get that recipe or a drat similar one? I've been itchin' to make me some chili for a long rear end time.
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Feb 19, 2015 05:16
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Dr. Gitmo Moneyson posted:There's this place called Texas Chili Parlor in Austin that makes some of the best loving chili I've ever eaten and I really REALLY want their chili recipe so I can play around with it and maybe make a version with beans in it or something. I have eaten there, and this seems pretty right. http://www.recipething.com/recipes/show/5857-texas-chili-parlor-one-x-chili
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Feb 19, 2015 05:29
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FrancoFish posted:I have eaten there, and this seems pretty right. Oh my god you are awesome. Gonna try that poo poo THIS WEEK.
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Feb 19, 2015 05:48
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2 full cups of masa...? Even with that much meat, that's gonna be some seriously thick, corny chili.
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Feb 19, 2015 06:07
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Echeveria posted:I've found them in one store locally for 5.99 a can. You win
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Feb 19, 2015 07:58
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Doom Rooster posted:2 full cups of masa...? Even with that much meat, that's gonna be some seriously thick, corny chili. Yeah I'm a little unclear as to why it calls for 10 pounds of meat, too. For six people. EDIT: Hmm... is there something I can use in place of some/all of the masa harina? I. M. Gei fucked around with this message at 09:44 on Feb 19, 2015 |
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Feb 19, 2015 08:03
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Dr. Gitmo Moneyson posted:Yeah I'm a little unclear as to why it calls for 10 pounds of meat, too. For six people. I like a nice strong chili, but a full pound of powder seems a bit much... I think that entire recipe is a little suspect... Dr. Gitmo Moneyson posted:Yeah I'm a little unclear as to why it calls for 10 pounds of meat, too. For six people. Finely ground corn chips. Food processor if you can. You'll need to dial down your normally added salt accordingly.
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Feb 19, 2015 17:07
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yeah I don't think chuck cubes are gonna break down all that well in just two hours. Unless it's a chili where the cubes are more like beef strew than chili consistency, but it doesn't look that way from photos. but yeah that recipe seems a little whack. Why on earth would you go with water and just a half can of beer for that much meat?? Everything else seems off too. teaspoons of oregano and dried cilantro are going to be undetectable with 10lbs of meat. That's also a fuckload of worchester and masa
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Feb 20, 2015 05:56
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| # ? Apr 27, 2024 22:04 |
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THE MACHO MAN posted:yeah I don't think chuck cubes are gonna break down all that well in just two hours. Unless it's a chili where the cubes are more like beef strew than chili consistency, but it doesn't look that way from photos. Which is a shame, because I just finished buying most of the ingredients earlier today.  Thankfully, I only got about 4 pounds of the meat, since that was all the grocery store had in stock, but it really bums me out that this likely isn't the recipe I was looking for now. Although I suppose a place called the Texas CHILI Parlor wouldn't voluntarily let a recipe like that out so easily. Still really wanna make that fuckin chili, though.
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Feb 20, 2015 08:45
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