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I just won the Chili Cookoff at work thanks to this thread and a slightly modified Green Arrow chili recipe. So, thanks everyone!
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Feb 26, 2016 20:09
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Dr. Poz posted:I just won the Chili Cookoff at work thanks to this thread and a slightly modified Green Arrow chili recipe. So, thanks everyone! What cut of meat did you use? Chuck, Ground, or Paul Posluszny's massive neck?
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Feb 27, 2016 00:51
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Junkie Disease posted:I'm a vegetarian monster that refuses using beer. Help me with makin veg chili. why not ditch the lovely fake meat stuff and just go all in on beans and veg? I'd also cut the carrots too imo. Carrots are great but not meant for chili. If you want natural sweet, just up the amount of onions. You could also use some soda in place of beer as well. Shrooms are great in chili, and you can mince them up a lot to mimic ground beef/slow cooked beef that falls apart. I've done veg chili for hippie siblings and that's generally what I stick with. Also, I would think 12 hours, much less 24, is way excessive when you're not cooking any meats to break down.
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Feb 27, 2016 08:00
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Just won 3rd place in a chili competition and someone said I should post it here so here ya go. Dutch oven chili: 3.5 pounds of filet mignon cut into 3/4 inch cubes 2 yellow onions diced fine 4 jalapeno peppers sliced and seeded 1 cup dry black beans, soaked 24 hours 2 16oz cans diced tomatoes 4tbs chili powder 2tbs dried oregano 1.5tbs cumin 3 cloves of fresh minced garlic 1tbs cayenne pepper 1 tbs salt 1 tbs brown sugar Preheat oven 350 degrees. Saute onion and garlic in oil until lightly browned and soft, add to dutch oven. Drain water from beans. Add all remaining ingredients and mix thoroughly. Cover dutch oven with lid and bake for 4.5 hours, stirring every 60 minutes.
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Feb 28, 2016 07:53
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That is not a great recipe... Filet mignon is just about the worst meat to use, it's too lean and subtle in flavour. Your ratio of meat to chillies is too high, 4 deserved jalapeņos four almost for pounds of meat is not very much. To improve it, you want to use a different cut, like chuck, shin, oxtail, something like that. Also, use more and different chillies: I like a combination of serrano, jalapeņo, scotch bonnet, anaheim and poblano. Obviously, it looks like you're not going for heat, so you want some good flavourful chillies in there. This comes with a disclaimer that I've never so much as entered a chilli competition, but just my thoughts...
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Feb 28, 2016 14:03
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Scientastic posted:That is not a great recipe... Filet mignon is just about the worst meat to use, it's too lean and subtle in flavour. Your ratio of meat to chillies is too high, 4 deserved jalapeņos four almost for pounds of meat is not very much. Considering I got 3rd, I think its a perfectly fine recipe. Thanks.
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Feb 28, 2016 21:56
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lol you're making some really expensive chilli with the wrong meat for it but whatever
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Feb 28, 2016 22:00
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iForge posted:Considering I got 3rd, I think its a perfectly fine recipe. Thanks. That's fine, I don't mind. I often make the mistake of thinking everyone else wants constructive criticism so that they can strive towards self improvement, but I forget that some people are happy with mediocrity.
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Feb 28, 2016 23:04
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This thread got really hostile all of a sudden. Kind of...spicy, if you will. Ok I'll leave now
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Feb 28, 2016 23:31
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Jose posted:lol you're making some really expensive chilli with the wrong meat for it but whatever Pretty much. I mean kudos on placing that high, but if you post a recipe in the chili thread then expect folks to talk about it. And when you use a high quality cut in a manner that largely ignores why that cut is so expensive then people will say so. I've never won any awards, but I have been making chili for years and have what I feel is a drat good recipe. That doesn't stop me from listening to suggestions every time I post the latest incarnation.
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Feb 28, 2016 23:32
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They say second place finishers are more distraught then third. I've only gotten first with oxtail and rib so idk, but I imagine neither second or first used fu king filet.
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Feb 29, 2016 00:45
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Mr. Wookums posted:They say second place finishers are more distraught then third. I've only gotten first with oxtail and rib so idk, but I imagine neither second or first used fu king filet. What's your recipe? I've been meaning to try out oxtail to go with short rib.
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Feb 29, 2016 01:13
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Scientastic posted:That's fine, I don't mind. I often make the mistake of thinking everyone else wants constructive criticism so that they can strive towards self improvement, but I forget that some people are happy with mediocrity. Every time someone starts a post with "This is my award winning chili" you get this thread. It's completely predictable.
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Feb 29, 2016 01:13
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THE MACHO MAN posted:why not ditch the lovely fake meat stuff and just go all in on beans and veg? I'd also cut the carrots too imo. Carrots are great but not meant for chili. If you want natural sweet, just up the amount of onions. You could also use some soda in place of beer as well. Portabella fell apart bad when slow cooked but the button mushrooms did not. The tempeh ground up just thickens it up a bit while being healthy, its a filler. What shrooms ya recommend?
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Feb 29, 2016 01:45
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Speaking of oxtails, I made oxtail stew for the first time and it was amazingly rich and beefy.
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Feb 29, 2016 02:17
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Junkie Disease posted:Portabella fell apart bad when slow cooked but the button mushrooms did not. The tempeh ground up just thickens it up a bit while being healthy, its a filler. Tempeh is Satan's arse scrapings in my opinion, but then again, I like marmite, so it could be a matter of opinion. It certainly isn't bland, and if you can tolerate the taste (weirdo) then the texture is good. Mushrooms are probably the best non-fake-meat, but most will 'fall apart bad' if you cook 'em for more than an hour or so. You don't need to slow cook at all if you're making veggy chilli (or veggy anything). There's no tough connecting tissue to break down like there is in meat. The trick with mushrooms for a nice chewy mouthful of concentrated flavour, is to get rid of all the water. Which just means ~20 minutes of gentle frying separately in butter (if not vegan) and then throw into main dish. Portobello/field mushrooms (anything big & wide) are really good re. flavour and texture when cooked down. To top it off, add a handful of dried porcini mushrooms - cooked in the chili liquid for 1/2 hour 'til soft will add something that's as close to 'meaty' as you'll get without killing.
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Feb 29, 2016 03:48
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Using filet in chili is like those crazy restaurateurs who use expensive cuts inappropriately for the sake of feeling justified in charging more. Chili is not high-class, fancy-fair. It is to be made with the most gruesome cuts and scraps one can acquire, mixed with the harshest of spices, and cooked in a filthy iron pot for as long as it takes to make that boot leather palatable, then served over the cheapest starch you have.
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Feb 29, 2016 04:00
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Crazyeyes posted:Using filet in chili is like those crazy restaurateurs who use expensive cuts inappropriately for the sake of feeling justified in charging more. No-one sane will do anything but laugh (or cry) at slow-cooked fillet steak, but cheap cuts don't have to come from nasty cows and lovely farms - a 'fancy' cow still has ribs and shoulders and whatnot that shouldn't be wasted. That said, if this was a lovely forum, I'd +1 you you for getting "restaurateur" right. So few do.
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Feb 29, 2016 04:24
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Top blade steaks are pretty cheap, but cook up nicely in stews and such. Some disassembly required.
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Feb 29, 2016 04:58
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Junkie Disease posted:Portabella fell apart bad when slow cooked but the button mushrooms did not. The tempeh ground up just thickens it up a bit while being healthy, its a filler. xiansi said pretty much what I was going to say - try that! if you're worried about thickness, you could either mash up some beans against the side (or blend and put back in) like how you might do for red beans and rice, or use a little tomato paste when sauteeing your veggies. Both are pretty sure fire ways to up the thickeness. Also, masa or mashed up tortilla chips too. Each add their own flavors, obviously. but yeah, as stated, I really see no reason for that to cook more than about 1-2 hours. Nothing to break down!
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Feb 29, 2016 05:18
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xiansi posted:Tempeh is Satan's arse scrapings in my opinion, but then again, I like marmite, so it could be a matter of opinion. It certainly isn't bland, and if you can tolerate the taste (weirdo) then the texture is good. I would try something like this to roast them, putting the liquid directly in the chili stock, and then combining the mushrooms with the chili before serving.
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Feb 29, 2016 06:12
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Beer4TheBeerGod posted:What's your recipe? I've been meaning to try out oxtail to go with short rib.
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Feb 29, 2016 16:41
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Suspect Bucket posted:What cut of meat did you use? Chuck, Ground, or Paul Posluszny's massive neck? Just some ground sirloin. The secret is don't drain any of the fat...
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Mar 1, 2016 18:19
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 Improvised some chili with ingredients from the local ethnic farmers market. Used some really thin cut "New York steaks" (God knows what cut, but they were very thin and lean), ground pork and chorizo (2:1:1 ratio in terms of weight. Started out making the base by charring whole peeled tomatoes. Basically just drain a can of peeled tomatoes, pat them dry, get some oil real hot, and sear the peeled tomatoes until you get some char on the outside. Once they had a nice crust, added in about a can and a half of diced chipotles in adobo (my chili flavoring of choice), along with some caramelized onion and garlic, and let that all simmer in a little bit of PBR and tomato paste added in to thicken it up. Liberally salt as you do all this, and add cumin and Worcestershire to taste. Separately, I put the steaks in a hot pan with butter, just like 30-60 seconds a side until you started getting a good crust on the outside of the steaks (they were like 1/8" thin and very cheap). Brown the ground pork and give the chorizo a quick cook. I chopped up the steaks into small pieces, and drained all the fat from the pork and chorizo (don't like greasy chili). Be sure to deglaze the pan with some beer after you cook up all the meat, you'll miss some real good flavor otherwise. Once everything was nice and friendly in the sauce pot, I hit it with the immersion blender. I've tried this a couple of times, and I'm a big fan. It gets everything nice and mixed really well, and the flavor becomes nice and consistent. It also adds a little bit of air to the mixture, which lightens up a heavy dish like chili. If there isn't quite enough liquid, more beer or some beef broth can get things liquidier. Once the sauce is nice and to your flavor, add the meat in, and beans if you like (I used black beans, but I also like dark kidneys). At this point I brought it all to a boil, at which point you will want to cover with a splatter guard (or a lid tilted slightly)) because that poo poo bubbles and will splatter everywhere. Once it came to a boil, I tossed the whole pot in the oven around 300F, using tin foil with slits to cover but let water evaporate off. Give it like an hour and check it out. If it's looking around your desired thickness, go ahead and crank that poo poo up to like 400-450F to get the final bit of excess liquid out and maybe get a little crust on the top and generally tenderize things. At this point you should have some pretty good chili. Maybe add some masa harina if it's still not thick enough for your taste, but that wasn't necessary for me. I topped with some pickled jalapeņo (I know, but I had it on hand), a couple of local hot sauces (the green a spicy habanero, the orange a milder chipotle), some Mexican shake cheese (grated cojita) and the best part: chicharrones (pork rinds). They're a nice crunchy alternative to something like Fritos or tortilla chips, and moderately healthier. For freezing the leftovers, I put them in individual potions, freeze, and reheat covered over high heat in the smallest pot that will hold the frozen brick with beer/broth to boil around the frozen block of chili. When almost time to serve I add some masa harina if it's looking too thin, and also whatever other seasoning I want to mess with. Nothing too crazy, but just wanted to share the best chili I'd made in a while thanks to the inspiration I get following the thread. Also just wanted to share a nice cheap recipe, made about 8 portions for probably under $20. Remember, use what you have on hand, chili isn't about following set recipes, it's made to be improvised.
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Mar 2, 2016 06:01
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For all the filet mignon haters, didn't you read? They won a COMPETITION! Therefore it's not a bad recipe. Case in point this woman keeps winning chili competitions: https://www.reddit.com/r/food/comments/2k30b0/i_cant_stop_winning_chili_cookoffs/ quote:2 lbs ground beef You might question the ground beef, corn, ranch dressing powder, taco seasoning and packaged rice but it's competition winning.
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Mar 2, 2016 22:59
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Hurt Whitey Maybe posted:
That sounds really nice. I hadn't considered charring the tomatoes.
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Mar 2, 2016 23:26
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iForge posted:Considering I got 3rd, I think its a perfectly fine recipe. Thanks.
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Mar 4, 2016 04:15
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I think the problem is that these competitions are office chilli cook-offs where anything that tastes not unlike canned hot-dog topping is considered superior. You could probably win with a can of Stagg, and a shot of MSG, Evan Williams whiskey, and liquid smoke in the mix. Second or third place will always go to the too-spicy one with the stupid name because all the guys who think they're hardcore vote for it.
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Mar 4, 2016 19:12
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Third place often goes to the guy who brags about using filet mignon, even though it's quite clearly the wrong meat, because enough people are stupid enough to think it's better
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Mar 4, 2016 19:38
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Suspect Bucket posted:I think the problem is that these competitions are office chilli cook-offs where anything that tastes not unlike canned hot-dog topping is considered superior. You could probably win with a can of Stagg, and a shot of MSG, Evan Williams whiskey, and liquid smoke in the mix. Please don't delegitimize my win. I was up against a jerk chicken chili.
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Mar 4, 2016 19:43
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Scientastic posted:Third place often goes to the guy who brags about using filet mignon, even though it's quite clearly the wrong meat, because enough people are stupid enough to think it's better 
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Mar 4, 2016 20:06
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hahahaha. junkie, did you try with mushrooms?
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Mar 5, 2016 01:31
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Couldn't decide if I wanted a stew, roast or a chilli. So I did all three. Slow cooked oxtail in a bit of red wine, onions garlic and water for 5 hours. Then roasted a bunch of types of tomatoes with garlic, onions and fresh rosemary for an hour and a bit. Mixed the oxtail meat with the tomatoes and garlic, squeezed out the roasted garlic from its cloves. Added some home made chilli powder, herbs and the like and simmered it for a bit. Came out really good. A really meaty chilli with a sweet mellow garlic undertone. Horse Clocks fucked around with this message at 18:35 on Mar 13, 2016 |
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Mar 13, 2016 18:28
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THE MACHO MAN posted:hahahaha. Tasty yes. Dad sent me a bottle of "poo poo the Bed" hot sauce and put half the bottle in there. Good flavor heat as well. Upsidads fucked around with this message at 10:05 on Mar 14, 2016 |
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Mar 14, 2016 10:03
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Making venison chili this weekend. Any comments about what should be done differently than when using beef?
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Mar 14, 2016 13:11
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Crazyeyes posted:Making venison chili this weekend. Any comments about what should be done differently than when using beef? I really enjoy the flavor of venison quite a bit so id probably lighten up on my non-meat flavorings a bit to really pull the venison flavor through. I think standard chili seasoning is pretty complimentary though.
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Mar 14, 2016 13:52
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LorrdErnie posted:I really enjoy the flavor of venison quite a bit so id probably lighten up on my non-meat flavorings a bit to really pull the venison flavor through. This was my general thought as well. Afraid of overpowering the more subtle flavors of the meat.
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Mar 14, 2016 13:57
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I feel like using the fruitier peppers for making your powder/paste will do a lot to bring it out as well. Ive made venison chili several times in the past but unfortunately am not able to remember what I decided to do differently. I think I added bourbon to one of them and that came out well.
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Mar 14, 2016 14:02
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Any recommendations for fruity-er peppers? I usually go arbol-guajillo-chipotle blends for my beef-based chilis. Scotch Bonnets are great but too... Caribbean? Their flavor may quickly overwhelm.
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Mar 14, 2016 14:50
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For fruitier peppers I'd try ancho, Anaheim, and especially negro chilis. All of those are limited heat very fruity peppers I like adding to my powder.
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Mar 14, 2016 15:05
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