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Junkie Disease posted:Whats king bean for chili, for me its black and some chickpeas Chickpeas strike me as completely inappropriate. I do red kidney, pinto and black eyed.
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Oct 19, 2018 12:56
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Beef hindshank:  or ignore?
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Oct 20, 2018 06:59
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Scientastic posted:Chickpeas strike me as completely inappropriate. I do red kidney, pinto and black eyed. they're just fine actually
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Oct 20, 2018 15:49
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I use hominy instead of chickpeas, it's way better. I also use pinto, black turtle, and kidney beans.
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Oct 20, 2018 16:02
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BraveUlysses posted:they're just fine actually I’m sure they are, they just feel wrong to me somehow. I think of chickpeas as much more of a curry ingredient, not a suitable part of an American dish.
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Oct 20, 2018 17:00
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A lotta recipes in here, any people generally have made and liked? I know this is blasphemous but I like beans in the chili!
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Oct 21, 2018 23:41
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5436 posted:I know this is blasphemous but I like beans in the chili! You got it backwards.
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Oct 22, 2018 00:15
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5436 posted:A lotta recipes in here, any people generally have made and liked? I know this is blasphemous but I like beans in the chili! I grew up with meatless, almost all bean chili and I'll die on this hill! I toss in tempeh(sometimes), Textured Vegetable Protein, Soy Chorizo, adobo, and spices and a whole lot of beans
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Oct 22, 2018 06:47
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5436 posted:A lotta recipes in here, any people generally have made and liked? I know this is blasphemous but I like beans in the chili!
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Oct 22, 2018 07:15
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my favorite: https://www.seriouseats.com/recipes/2013/01/easy-pork-three-bean-chili-food-lab-recipe.html
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Oct 22, 2018 14:43
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Raisins and orange juice?
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Oct 22, 2018 15:17
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BraveUlysses posted:1/4 cup chili powder Throw this recipe in the garbage.
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Oct 22, 2018 15:42
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TychoCelchuuu posted:The ICSA chili thread has lots of instances of people making chili! I'm gunna make a new batch today; it's getting cold enough where I need it. I don't know if I have any fish sauce left over, but I've got plenty of umami fluids I can use instead.
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Oct 22, 2018 15:47
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Gotta finish with acid for the brightness. I do fresh squeezed lemon juice and malt vinegar or cider vinegar.
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Oct 22, 2018 20:03
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I made what I consider Good Chili. Beef Stock Ingredients 2 lbs Oxtails 3 lbs Marrow Bones 2 Onions 2 Stalks Celery 2 Large Carrots 2 Tsp Whole Black Peppercorns 4 Cloves Garlic Process 1. Roast meat in a 400F oven for 30 minutes, turning once. 2. Take one onion (skin on), carrot, celery stock, and cut in half before dumping in a pressure cooker. Crush 2 cloves of garlic and dump inside, along with half the peppercorns. 3. Discover that your pot can only handle half the meat. 4. Accept your failure and add half the meat and bones. Fill with water until you're an inch below the max fill line.  5. Pressure cook on high for 2 hours. Strain liquid, and then repeat the process with the rest of the meat and veggies. Dump the liquid from the first batch into the pressure cooker and hit it again for 2 more hours. 6. Rejoice, for you have tasty brown liquid. Refrigerate overnight and skim off the fat.  Good Chili Ingredients 6 Dried Ancho Peppers 6 Dried New Mexico Peppers 2 Tablespoons Cumin Seeds 3 Chipotles from Chipotle in Adobo Can 1 oz Dried Porcini Mushrooms 2 tsp MSG 1 Can Tomato Paste 1 Can Diced Tomatos w/ Chiles (Rotel) 1/2 Bar Dark Chocolate 1 Onion 8 Cloves Garlic 4 lbs Bone-In Short Rib 1 lb Loose Breakfast Sausage 4 Cups Homemade Beef Stock Equipment Large Enameled Cast Iron Pot Blender Spice/Coffee Grinder Oven (Preheat to 275F) Process 1. Remove seeds from dried peppers and toast until fragrant. I use scissors to cut them apart into roughly 1" pieces. Toss into blender. 2. Toast the cumin seeds until fragrant and brown, and then grind into powder before adding to blender. 3. Cut the onion in half, remove skin, and roast on skillet. No need to chop it up; just get the bottom browned. Crush the garlic and also toss in the pot to brown a bit. Add onion and garlic to blender. 4. Add mushrooms, MSG, tomato paste, chipotles, diced tomatos, and beef stock to blender. Blend contents until smooth. 5. Cut as much fat as you can from the short ribs and sear on all sides to achieve maximum maillard. Set aside. 6. Brown sausage and drain fat. 7. Combine blended liquid, meat, and chocolate in pot. Heat up contents on stove to a simmer, then place in the oven covered for 2 hours. 8. Remove cover, stir, and cook for additional 90 minutes. Stir occasionally to prevent skin from forming. 9. Remove from oven and pull out the short ribs from the mixture. Discard bones and any chunks of gristle you find. Shred meat with a fork and return to pot. Stir. Consume.  Fork test successful Beer4TheBeerGod fucked around with this message at 22:26 on Oct 22, 2018 |
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Oct 22, 2018 22:24
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BraveUlysses posted:my favorite: Elise's chili is the best best thread 
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Oct 23, 2018 01:47
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Beer4TheBeerGod posted:I made what I consider Good Chili. This is good chili.
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Oct 23, 2018 03:12
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5436 posted:A lotta recipes in here, any people generally have made and liked? I know this is blasphemous but I like beans in the chili! I had only had chili with beans and tomatoes until I read No Wave's post below. Now it's the only kind I want to make. I used Arbol, Ancho, and Costeño and only omitted the masa. No Wave posted:I made chili this weekend using this recipe: http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html, omitting the cinnamon, allspice, and fish sauce because I was using nice beef and chilis and didn't feel i needed it. (I didn't bother buying masa but if i had some i would have used it). The chilis I used were pasilla, arbol, and choricero. 
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Oct 24, 2018 02:38
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I won my third work chili-off in as many months today. Hooray for dominating amateur competition. I am gaining confidence in people's taste for good chili. Also an Iraqi guy apparently entered "eggplant chili" and got second and I love everything about that. I did not get to try the chili, however.
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Oct 25, 2018 19:38
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I always use equal parts pasilla, ancho, and guajillo to tribute the mild portion of my chili powder. Should I mix it up? I've never done an in-depth breakdown, just figured variety is good.
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Oct 29, 2018 20:00
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I usually pick a mild, large chili as the base of my paste and accent it with a variety of sizes and spiciness. They all have their own flavor and type of burn so play around with your flavors to find what you like.
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Oct 30, 2018 02:49
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Tezcatlipoca posted:They all have their own flavor and type of burn. Can you please give us a quick break down of their types of burn?
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Oct 30, 2018 18:19
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Habanero takes like 20 seconds before it starts burning and has a floral taste that goes well with citrus, pasilla negro is dark and earthy with low to medium heat that sets off pretty quickly. Green jalapeños have a green bell pepper type flavor with low to medium heat and also has a fast onset and chipotles are smoked red jalapeños so they're a little sweeter. Green poblanos are mild, fresh tasting and take a while for their spiciness to hit and ancho are dried/smoked red poblanos that is also really earthy with a little sweetness. Serranos, arbol, cayenne have quick, hot burns with variance in flavors and power.
Tezcatlipoca fucked around with this message at 22:41 on Oct 30, 2018 |
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Oct 30, 2018 22:36
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I discovered this thread last night and I'm about to make my first chili paste from dried chilis, but I don't want to gently caress it up and make it so hot my ears bleed so I'm seeking advice. From my selection at hand, what would be an acceptable combination that won't make me want to kill myself? • New Mexicos (dried) • Chipotle (dried) • Chipotle (canned in adobo) • Habaneros (dried) • Pasilla (dried) • Jalapeno (fresh) • Red bell pepper (fresh) I'm missing the "small, hot, dry chilis" as per the seriouseats recipe, but I have both the New Mexicos and Pasillas, so I guess what I'm wondering is if habaneros can be swapped into that small/hot/dry slot at the same ratio or whether I should dial it back? I'll be using Costco stew beef and chorizo sausage for the meat, with white mushrooms, yellow onion, a shallot or two, fresh ground cumin and mustard seed, garlic, bay leaf, and a shitload of beans, if it helps to iron down a more acceptable than non acceptable ratio. The goal is for this chili to be edible. I've only ever tried this once before and it wasn't, so as long as I can cross that barrier I'll be content. XYZAB fucked around with this message at 03:47 on Oct 31, 2018 |
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Oct 31, 2018 03:42
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Handen posted:I discovered this thread last night and I'm about to make my first chili paste from dried chilis, but I don't want to gently caress it up and make it so hot my ears bleed so I'm seeking advice. I think follow the serious eats recipe of New Mexico’s, Pasilla, chipotle in adobo (try some of the sauce by itself, it’s tasty!), and then yeah do the habs. Save the fresh peppers for either a topping in the finished chili or roast the bell peppers before adding with the stock. I’d say leave out the bay leaf. Be careful with the beans, because it’s very likely that they won’t get cooked enough before the beef is done. I think it would be okay to cook them separately in a flavorful broth (maybe use the jalapeños as aromatics? Or maybe that would make an off flavor, i dunno) then add in the last half hour or so of simmering. Make sure to cook the liquid out of those mushrooms until they get actually crispy. They’ll reabsorb the chili liquid but can act like little meaty bits in the chili if you add at the end. Also in my experience the Kenji chili mellows out the spice a bit after sitting overnight.
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Oct 31, 2018 05:16
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Handen posted:chili paste I highly recommend chili paste with only guajillo, california, new mexico, and or pasilla, chipotles in adobo, and some stock. You can vary the heat level and add any other flavors etc while cooking the chili. Also make sure you seed at stem the chilis before you boil them.
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Oct 31, 2018 15:08
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e: nvm
goodness fucked around with this message at 17:29 on Oct 31, 2018 |
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Oct 31, 2018 17:26
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No Wave posted:I made chili this weekend using this recipe: http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html, omitting the cinnamon, allspice, and fish sauce because I was using nice beef and chilis and didn't feel i needed it. (I didn't bother buying masa but if i had some i would have used it). The chilis I used were pasilla, arbol, and choricero. I made this recipe but added a bottle of Guinness. The chili came out pretty good but was a little thin and SOMETHING was missing. I was thinking about using some gochujang paste for heat and a umami kick next time. Also for thickening it up, should I use flour / a roux / reduce it more next time?
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Nov 1, 2018 19:27
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The starch from beans thickens it up or you could crumble a charred corn tortilla into it.
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Nov 1, 2018 20:10
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Capri Sun Tzu posted:I made this recipe but added a bottle of Guinness. The chili came out pretty good but was a little thin and SOMETHING was missing. I was thinking about using some gochujang paste for heat and a umami kick next time. I usually just cook it for longer or not add as much liquid to start. If it's good and you want it thicker, masa would be traditional, but crumbling in corn tortillas or tortilla chips works fine. Just careful of salt if you use chips.
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Nov 1, 2018 21:02
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Anyone know of any good green chili recipes? Tried finding some online and they are all lazy rear end in a top hat recipes that involves dumping in jars of salsa verde and poo poo. I was hoping for a recipe that involves actually roasting the tomatillos, peppers, and onions, but couldn't find any that looked good.
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Nov 1, 2018 21:44
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fishing with the fam posted:Anyone know of any good green chili recipes? Tried finding some online and they are all lazy rear end in a top hat recipes that involves dumping in jars of salsa verde and poo poo. I was hoping for a recipe that involves actually roasting the tomatillos, peppers, and onions, but couldn't find any that looked good.
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Nov 1, 2018 22:01
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fishing with the fam posted:Tried finding some online and they are all lazy rear end in a top hat recipes that involves dumping in jars of salsa verde and poo poo. What search term did you input into google? The first 3 results that I clicked for chili verde are all real tomatillo and fresh peppers recipes.
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Nov 1, 2018 22:35
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Ranter posted:What search term did you input into google? The first 3 results that I clicked for chili verde are all real tomatillo and fresh peppers recipes. Thank you. Ranter posted:What search term did you input into google? The first 3 results that I clicked for chili verde are all real tomatillo and fresh peppers recipes. I searched "green chili with chicken". I want to use chicken instead of pork so I have the requisite bones to make my own stock. First bunch of hits just didn't look good to me.
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Nov 2, 2018 13:40
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fishing with the fam posted:Anyone know of any good green chili recipes? Tried finding some online and they are all lazy rear end in a top hat recipes that involves dumping in jars of salsa verde and poo poo. I was hoping for a recipe that involves actually roasting the tomatillos, peppers, and onions, but couldn't find any that looked good. This is what I do. Simple verde is incredible. I am not sure if it would be as good with chicken, but I'd definitely use thighs for it if you do. Oil in pot with white onion and garlic Cube a pork shoulder, brown cubes in pan, then add to pot. Deglaze pan and all brown bits into pot. Add some cumin and oregano. Seed and stem and poblanos and jalapenos, 7-8 peppers total. More jalapenos = hotter. Cut in half, roast in oven until blackened, remove skin, put in blender Shuck some tomatillos, cut in half, roast until blackened, throw in blender Throw cilantro and some stock in blender. Blend Add green salsa to pot, simmer covered for a few hours or until pork is tender, salt and pepper to taste, cayenne if you want it spicier note: that green salsa is incredible on its own
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Nov 2, 2018 14:20
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gwrtheyrn posted:Elise's chili is the best i'm getting flashbacks to a particular kate & kate episode
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Nov 3, 2018 16:24
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Used this recipe and it came out quite good. Thanks!
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Nov 5, 2018 18:56
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Looks like the community team's Chili Cook-off budget got a significant bump this year. Our grocery expenses will be reimbursed and this just popped up on the wall outside our kitchen. It's like Japanese restaurant-fancy embossed fake food, super cool.  Going for the hat-trick in 2 weeks, but the poo poo-talking has been getting pretty intense and our company doubled in size since last year. Still, I have hope...
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Nov 7, 2018 23:56
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There was one good thing about living in El Paso and that was pork adobado/adovado/however you spell it. I would like to recreate this dish does this look like a good starting point? https://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html
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Nov 16, 2018 15:51
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work cook-off starts in an hour. 20 entries this year.
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Nov 16, 2018 19:46
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