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Tezcatlipoca posted:I prefer them to the stuff soaked in corn syrup for that reason. The flavor is more pure and they are easier to use without the extra poo poo in the adobo. If you can find San Marcos brand, they are not NEARLY as sweet as all of the others. It's annoying how much sugar is in most of them.
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Dec 18, 2018 17:58
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Doom Rooster posted:Def agree on all points, with one objection. Canned chipotle are way better, with San Marcos brand being the best I have found, but... If my option is dried chipotle or no chipotle, I definitely still want some in there. I think it's San Marcos that don't de-seed theirs, though. Whereas the orange brand with the senorita are de-seeded. Not saying this is good or bad, but the lazy in me prefers the latter. Bald Stalin fucked around with this message at 07:12 on Dec 20, 2018 |
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Dec 18, 2018 23:22
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I've never bothered de-seeding, honestly. I figure that after being cooked in the can, then left for however many months before I buy and use them, all spice/bitterness has already been absorbed and spread throughout the can. I just toss 'em in the blender with the rest of the chile paste mix, so no textural problem either.
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Dec 19, 2018 00:15
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What combinations of fresh peppers do folks use in their chili? I can't work out how strongly of fresh peppers chili is  supposed to taste.The last time I made it, I used two red bell peppers and four jalapeños to one pound of meat and one pound of (dried) beans. It was okay, but I feel like I can do better.
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Dec 20, 2018 22:56
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skip the bell peppers, since they're stupid expensive compared to spicy ones. if you like the taste of jalepenos just add more, or you could add some habaneros if you like that taste, just remember they will kick the heat up quite a bit.
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Dec 20, 2018 23:11
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That's a lot of bell pepper, I'd cut it. I usually have a few jalapeños, poblanos and some type of small, hot chilis depending on how hot I'm making it. Similar to the ratio I use for the dry.
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Dec 20, 2018 23:12
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I love roasting a couple of Anaheim peppers on my stove and putting them in. I'm honestly not sure how much they add but I always just eat one while I'm cooking which is worth it.
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Dec 21, 2018 00:06
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I usually go fresno or red jalapeno. They have some of the red bell sweetness, but also spice. Then serrano as well because I'm a creature of habit. Green jalapeno I don't often do unless I'm positive whether I'm getting hot ones or the big mild hybrids.
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Dec 21, 2018 00:38
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Doom Rooster posted:I've never bothered de-seeding, honestly. I figure that after being cooked in the can, then left for however many months before I buy and use them, all spice/bitterness has already been absorbed and spread throughout the can. I just toss 'em in the blender with the rest of the chile paste mix, so no textural problem either.
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Dec 22, 2018 15:00
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Courtesy of the comic strip thread, for your critique:Pastry of the Year posted:Arlo and Janis
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Jan 8, 2019 17:51
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GOON DERAIL INCOMING
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I would NEVER suggest putting something like eggplant in chili, everyone knows that's pure blasphemy. That being said, hypothetically, if a girlfriend were to insist on a more veggie-heavy chili, then it's possible that roasting and cubing eggplant with the skin removed could result in some tasty morsels that inherit the meaty flavor of the chili they are cooked in. But just to be clear, I would never ever suggest that in this thread and anyone who does should just get the hell right out of here.
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Jan 8, 2019 18:14
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dy. posted:I would NEVER suggest putting something like eggplant in chili, everyone knows that's pure blasphemy. Eggplant can get pretty meaty. I think there've been suggestions for rehydrated mushrooms and cashews for vegan chili before.
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Jan 8, 2019 18:40
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If you’re making vegetarian chilli, you can’t go wrong with absolute tons of mushrooms, cooked down until all the moisture is gone out of them, they a great substitute for ground meat
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Jan 8, 2019 19:20
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an iraqi dude made eggplant chili for my wife's work competition and it was phenomenal. it got second place behind only my chili.
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Jan 8, 2019 19:21
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your wifes work chili comp allows non-employee entrants? or are you cheating for her?
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Jan 8, 2019 19:51
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I add dry mushrooms to my meat chili. They completely dissolve and it adds extra meaty flavor.
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Jan 8, 2019 20:08
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Ranter posted:your wifes work chili comp allows non-employee entrants? or are you cheating for her? it was known who made the chili. i'm unsure what the specific by laws state and if we were in any violation of them
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Jan 8, 2019 20:24
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bewbies posted:it was known who made the chili. i'm unsure what the specific by laws state and if we were in any violation of them If I remember correctly, the 1932 Klausner ruling applies here?
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Jan 8, 2019 22:31
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jfc that's a deep cut
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Jan 8, 2019 22:51
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Good chili cookbooks? I just found this on Amazon and I’m wondering if it’s worth a buy. https://www.amazon.com/dp/B00RRT34O6/?coliid=I2NVOV958XKFEO&colid=11GG29WHC6ECF&psc=0&ref_=lv_ov_lig_dp_it
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May 8, 2019 18:54
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I. M. Gei posted:Good chili cookbooks? I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my heart.
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May 9, 2019 14:43
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sfwarlock posted:I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili
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May 9, 2019 15:00
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I actually have that book, but I can't say I've cooked anything from it. I'll take a closer look at it and see.
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May 9, 2019 15:46
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sfwarlock posted:I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my heart. Beer4TheBeerGod posted:I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili with heart. Both of these are correct. In general though, anyone who believes that there are 60 chili recipes different enough to be worth documenting, is not someone you should be taking chili advice from. 
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May 9, 2019 16:15
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sfwarlock posted:I do not cook chili from a book. He who cooks chili from a book has forgotten the face of his father. I cook chili from my heart. I never said I was gonna follow the recipes to the letter. I’m just looking for inspiration is all. I’d love to have a good southwest chicken chili recipe.
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May 9, 2019 17:58
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I. M. Gei posted:I never said I was gonna follow the recipes to the letter. I’m just looking for inspiration is all. I’d love to have a good southwest chicken chili recipe. https://www.seriouseats.com/roundups/chili-recipes
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May 9, 2019 18:20
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Holy gently caress. Thank you. You just saved me like $15 bucks.
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May 9, 2019 18:56
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bump to protect from archive
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Oct 1, 2019 20:41
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I think I'm going to try something like this on my next attempt at making chili.
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Oct 1, 2019 21:14
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Made my first chili of the season. Just went with a simple recipe inspired by my mom’s chili with some stuff I’ve picked up along the way. Browned some onions, tossed in some whole garlic cloves, added some jalapeño and another kind of fresh pepper, added some chipotle salsa and tomato paste and stirred that all together and put it on low while I caramelized some canned peeled tomatoes (just put it on a dry pan until they start to blacken). Added the tomatoes and some tomato sauce to the main pot, added a Bud heavy, and blended it all together with the immersion blender. Dump in some strained/washed canned beans, and brown up 3 lbs of ground beef and wait a while and you have some traditional white people who are not from Texas chili. Garnish with preshredded cheese and serve with Saltines and pickles.
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Oct 1, 2019 22:28
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This was my most recent batch. It's intentionally mild, my toddler actually ate some. Served with cheese, sour cream, Fritos scoops, hot sauce for me. I'm not a health nut or vegetarian I just like tofu. I used to use tomato paste too but I think it's better without. I like a lot of umami boosters but not Marmite like Kenji's I feel like there are tastier options. Firm tofu drained, fine cubed Package ground pork Onion Garlic Dried Yellow Hominy Corn presoaked 1 can Diced Tomato 1 can chili Pinto beans Can coca cola 1 lager beer (used Tsingtao) 1 ancho pepper 1 pasilla pepper 1 new mexico pepper Liquid Smoke Cumin Black Pepper Tiny piece cinnamon Homemade chicken stock concentrate Fish sauce Miso paste Chicken, pork, beef bouillon
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Oct 2, 2019 14:49
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Do you fry the tofu before putting it in the stew or just throw in the cubes?
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Oct 3, 2019 16:49
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Both
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Oct 4, 2019 05:26
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von Braun posted:Do you fry the tofu before putting it in the stew or just throw in the cubes? I dry saute/fry the meat, onions, garlic, tofu first. It was probably not enough to give it any true color though. It may have been worth it to brown it some in retrospect.
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Oct 4, 2019 18:14
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Spicey pickle slices, in my chili?...
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Oct 13, 2019 22:00
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Junkie Disease posted:Spicey pickle slices, in my chili?... Next to your chili fam
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Oct 14, 2019 07:13
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The pickled jalapenos go on top with the sour cream and green onions.
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Oct 14, 2019 14:04
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accidentally bought a German weissbier/Hefeweizen, still good in chili instead of a lager?
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Oct 16, 2019 05:57
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Ended up getting a can of Modelo instead. Glad I did, because I just won work's 6th annual chili cook off for the 3rd time 
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Oct 18, 2019 21:48
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loving time machines dude. I'll probably throw in some german giberish beer in my first for the season. way too hot to share though, about as many chilies as tomatoes
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Oct 20, 2019 22:24
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