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Crazyeyes posted:1.5kg isn't a whole lot... by chili standards. How would anyone eat that many chiles? Salt is probably more toxic than that 
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Jan 28, 2016 04:05
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Crazyeyes posted:1.5kg isn't a whole lot... by chili standards. The only way this response makes sense is if you're American and so you don't know how much 1.5 kilograms of chipotle would be, given you're so used to freedom-units. Otherwise, wtf?
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Jan 28, 2016 17:22
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Jose posted:https://chilliesontheweb.co.uk/chipotle-chilli-what-has-happened What the gently caress is this bullshit? I am almost out of those insanely delicious chipotle in adobo sauce things that I only even know about thanks to this thread. Still, in a world where one can buy class-A drugs off the internet, I can't believe eBay won't provide. Just sucks having to pay ludicrous  markup.Also, one of my favourite suppliers of all things exotic & spicy still seems to have dried chipotle...time to stock up: http://www.worldofzing.com/product/chipotle-morita-chilli/
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Jan 28, 2016 23:25
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Ranter posted:The only way this response makes sense is if you're American and so you don't know how much 1.5 kilograms of chipotle would be, given you're so used to freedom-units. Otherwise, wtf? It was meant to be a joke cause I and this thread are both rabid for chipotles.
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Jan 28, 2016 23:51
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Ah OK that joke went over my head.
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Jan 29, 2016 00:04
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Has anyone ordered from my spice sage before? http://www.myspicesage.com/ They have some interesting chile powders that I'd like to try with some chili.
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Jan 29, 2016 02:24
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I have never made chili from scratch before, please send help
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Feb 2, 2016 16:58
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Aaaaagghh why bud light. Gross! Use a stout!
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Feb 2, 2016 17:49
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I am right there with you. Is there any legitimate taste/quality difference by cooking microwave-defrosted beef like this (1:37 for before, skip to 3:48 for after defrost) and by having the meat thaw in the fridge/sink?
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Feb 2, 2016 18:25
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Suspect Bucket posted:Aaaaagghh why bud light. Gross! Use a stout! I was dismayed to find that the only stout I had at that very moment was chocolate Graham cracker smore or some poo poo like that. I also just realized I had dark lager somewhere in the house, but the damage is done now. It was a very spur of the moment pot of chili
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Feb 2, 2016 18:27
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EagerSleeper posted:Is there any legitimate taste/quality difference by cooking microwave-defrosted beef like this (1:37 for before, skip to 3:48 for after defrost) It's going to be more 'well done' as you're sloughing off cooked portions of the exterior and dumping them into a pot so you can continue cooking the frozen interior portions.
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Feb 2, 2016 21:10
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Party Plane Jones posted:It's going to be more 'well done' as you're sloughing off cooked portions of the exterior and dumping them into a pot so you can continue cooking the frozen interior portions. Interesting, seems awful, but at least doable.
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Feb 2, 2016 21:29
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Has anybody ever made a pork rib chilli? Any tips/recipes? Also, Chipotle embargo? Off to whole foods to stock up on cans of the things.
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Feb 2, 2016 22:02
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Horse Clocks posted:Has anybody ever made a pork rib chilli? I suppose you could! Are you looking for it to be recognizable as pork ribs, or mimic beef chilli entirely?
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Feb 2, 2016 23:48
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Horse Clocks posted:Has anybody ever made a pork rib chilli? I've done country style ribs, which made good chili, but I found them to make it pretty greasy, so I trim the fat some before cooking. Never done real ribs though.
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Feb 3, 2016 00:29
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Horse Clocks posted:Also, Chipotle embargo? Off to whole foods to stock up on cans of the things. There's whole foods in the EU?
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Feb 3, 2016 18:18
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Ranter posted:There's whole foods in the EU? There's 9 in the UK.
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Feb 3, 2016 21:43
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How does whole food's meat stack up to an English butcher shop? There's no real butchers within 30 minute drive of where I moved to in the USA (and the 30min away one is overpriced because they know they're good). The supermarket meat here is atrociously bad quality. However, the Whole Foods is 20 minutes away and has half-way decent meat; I don't give a poo poo about organic, just quality produce. I miss Australian butchers and greengrocers  Looks like you can get a small 200g can of chipotle in adobo shipped from the USA for £4.70 inc. postage on eBay. San Marcos (the best one) is £5.45
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Feb 4, 2016 18:33
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Ranter posted:How does whole food's meat stack up to an English butcher shop? There's no real butchers within 30 minute drive of where I moved to in the USA (and the 30min away one is overpriced because they know they're good). The supermarket meat here is atrociously bad quality. However, the Whole Foods is 20 minutes away and has half-way decent meat; I don't give a poo poo about organic, just quality produce. I miss Australian butchers and greengrocers Obviously I can't be sure since I don't know where you are in the US but if you have a moderately large population of ethnic minorities in your area theres a solid chance there actually is a butcher thats just difficult to find online. Barring that Whole Foods generally beats out the grocery stores in quality if not necessarily quality for your money. Other good options are farmers markets or possibly a food Co-op.
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Feb 4, 2016 18:42
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LorrdErnie posted:Obviously I can't be sure since I don't know where you are in the US but if you have a moderately large population of ethnic minorities in your area theres a solid chance there actually is a butcher thats just difficult to find online. Barring that Whole Foods generally beats out the grocery stores in quality if not necessarily quality for your money. Other good options are farmers markets or possibly a food Co-op. Mexican 'butchers' near me don't do the cuts of meat that I want, and the quality of the meat is still poor. For them it's all about being the cheapest. I also don't speak enough Spanish to ask them to cut me proper thick cuts of steak. My local asian market is great for cheap pork, but again their beef is weak. Farmers markets are only on weekends, and my local one doesn't run during the winter. Nearest co-op is further than the butcher. Thanks for your help, but I've been dealing with this for almost 10 years I know whats up.
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Feb 4, 2016 18:50
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Ah your post read to me like you'd just moved here. You seem to know what you're looking for and it's probably best for you to just go in and look. In my experience the quality of Whole Foods meat varies quite a bit from location to location, probably because a decent number of them were other organic grocers that they bought up. In any case my guess is that the 20 minutes saved on the round trip and small amount of money saved won't be enough to make visiting the Whole Foods a better bet than getting bit ripped off at the butcher.
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Feb 4, 2016 18:58
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Ranter posted:Looks like you can get a small 200g can of chipotle in adobo shipped from the USA for £4.70 inc. postage on eBay. San Marcos (the best one) is £5.45 amazon still sell them. i can also spend £120 and buy a kilo of dried chipotles so maybe i should see if that poster is right about the quantity needed to cause problems
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Feb 4, 2016 20:24
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Ben Nevis posted:I've done country style ribs, which made good chili, but I found them to make it pretty greasy, so I trim the fat some before cooking. Never done real ribs though. My standard chilli is 50:50 chuck and pork ribs. Just follow the usual recipe, but make sure you count the ribs as you put them in: otherwise you can spend hours trying to find a bone that isn't actually there...
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Feb 4, 2016 21:26
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Scientastic posted:My standard chilli is 50:50 chuck and pork ribs. Just follow the usual recipe, but make sure you count the ribs as you put them in: otherwise you can spend hours trying to find a bone that isn't actually there... I like using rib tips so I don't have to worry about bones
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Feb 5, 2016 02:45
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The bud light chili was better than canned chili, at least. Next time, more chilis and I think Guinness Stout.
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Feb 5, 2016 03:04
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Bud Heavy: how my mom makes ground beef chili, and therefore the proper way.
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Feb 5, 2016 04:52
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chocolate and coffee stout is p. good in chili.
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Feb 5, 2016 04:55
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I prefer triplebock or Amber lagers.
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Feb 5, 2016 15:22
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I like a stout or hearty brown ale. Depends on of I'm adding cola or not.
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Feb 5, 2016 16:49
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Diesel Punk Porter is my favorite. My family digs it too. Some beers are too sour and make the chili taste off.
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Feb 5, 2016 18:33
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Shiner Bock & Shot of whiskey.
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Feb 5, 2016 18:48
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I use Black Duck Porter
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Feb 6, 2016 05:12
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oooooooh look at all these hipsters who are "too good" for steel reserve or some poo poo
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Feb 6, 2016 05:14
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Blatz all the way to the poor house.
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Feb 6, 2016 19:24
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so making chili in a pressure cooker is pretty loving awesome. What used to take 8-12 hours to tenderize the beef now takes <1 hour. It turns a real pot of chili (if there is such a thing) from an all day, weekend only affair into an easy, on a whim weeknight meal.
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Feb 9, 2016 07:02
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I'm a vegetarian monster that refuses using beer. Help me with makin veg chili. I'm enjoying which is pretty much slow cooking those dull chili starter bottles with 1 can o chickpeas with 2 black beans and sometimes red kidney beans. I toss in soy chorizo and 8oz of hatch valley salsa. Then I ether toss in whatever mushrooms catch my eye Bella or button, and sometimes cubed drained tofu that I baked a bit beforehand. Tempeh grated into a fine dust works as filler and once in a blue moon I throw in some diced carrots. I slow cook the whole batch over 12 to 24 hours on low and stir and add some water as needed. I enjoy what comes out as a bitter decent heat chili but I'm just getting bored with it after a few years of it. Anyone have a kickass vegetarian chilli without beer that I can slowcook?
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Feb 10, 2016 07:33
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Junkie Disease posted:I'm a vegetarian monster that refuses using beer. Help me with makin veg chili. I know a guy who makes some banging veg chili where he subs cashews for the meat. That is about the only modification to standard chili protocols.
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Feb 10, 2016 14:17
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Crazyeyes posted:I know a guy who makes some banging veg chili where he subs cashews for the meat. That is about the only modification to standard chili protocols. Whoa. I'll do that.
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Feb 10, 2016 15:26
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He may also add corn... It's been a while, but it tasted really good. Be sure to use unsalted cashews or it could be unpleasant.
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Feb 10, 2016 17:39
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Crazyeyes posted:I know a guy who makes some banging veg chili where he subs cashews for the meat. That is about the only modification to standard chili protocols. Seconding this, it's a really interesting way to get a very subtle almost buttery flavor into your chili. Try this recipe as a starter and modify to your liking.
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Feb 10, 2016 19:05
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