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Hurt Whitey Maybe posted:Making an all-bean chili later today, pretty excited. I did that a few weeks ago and I spent the entire time eating it thinking it would be have been way better with beef in it
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Nov 4, 2019 02:03
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The Glumslinger posted:I did that a few weeks ago and I spent the entire time eating it thinking it would be have been way better with beef in it you goofed then
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Nov 4, 2019 03:54
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Tezcatlipoca posted:What kinda beans are you using? Light kidney, dark kidney, black, pinto and garbanzo. The Glumslinger posted:I did that a few weeks ago and I spent the entire time eating it thinking it would be have been way better with beef in it I thought about this up front and cooked up some bacon to use to fry my onions, and cut up the bacon to put in the chili. Gave it some Worcestershire sauce, some chipotles in adobo, a can of tomatoes and a few Bud heavies and it turned out really nice.
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Nov 4, 2019 13:02
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gwrtheyrn posted:Main reason I want to get rid of it is because of texture. Sounds like I should just buy a different brand because yes I too am lazy Have you eaten anything cooked with the seeds in, or are you just anticipating textural issues? It may not be as intrusive as you expect. I cook pretty regularly with various brands of seed-in chipotles. I typically just dice up the peppers, seeds and all, then throw them in with the chili or taco meat or whatever. I've never found them to be detrimental in terms of the food coming off gritty or with hard bits. Also I enjoy the spicy twist up on the old chili purity chat - is all meat chili racist? I never would have thought to inject that angle into the conversation. litany of gulps fucked around with this message at 05:30 on Nov 7, 2019 |
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Nov 7, 2019 05:18
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litany of gulps posted:Also I enjoy the spicy twist up on the old chili purity chat - is all meat chili racist? I never would have thought to inject that angle into the conversation. Yes, actually. There has been gatekeeping about beans in chili for a while and usually from the same people who would call you a beaner. It isn't a coincidence. (USER WAS PUT ON PROBATION FOR THIS POST)
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Nov 7, 2019 23:00
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ok (USER WAS PUT ON PROBATION FOR THIS POST)
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Nov 8, 2019 01:01
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Tezcatlipoca posted:Yes, actually. There has been gatekeeping about beans in chili for a while and usually from the same people who would call you a beaner. It isn't a coincidence.
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Nov 9, 2019 18:33
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Capri Sun Tzu posted:Can you shut up What do you have against beans?
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Nov 9, 2019 18:48
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Capri Sun Tzu posted:Can you shut up
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Nov 10, 2019 05:02
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When I make chili I take a gently caress ton of fresh peppers, stem em, maybe rough chop, and put in a big rear end pot and kinda steam em in there. Then I put the smoked/dried peppers in there to reconstitute them in the fresh pepper water. Then it all gets blended together into a slurry before it goes into the chili pot. Anybody else do this? Because it's awesome. It was a great year for peppers in my garden and I did this more than a few times even if only to use up everything I had from the yard. No bell peppers allowed. (or do use bell peppers. Who cares. You do you.)
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Nov 11, 2019 15:56
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Rotten Cookies posted:No bell peppers allowed. (or do use bell peppers. Who cares. You do you.) To exclude beans stinks of tribalism, shunning the "other." Fear of the unknown might be simply ingrained in our hearts. But this - this is brother against brother. Are bell peppers not capsicum annuum? Does brother turn on brother merely because of a mild sweetness of character? Surely you would not hesitate to put a hot paprika, child of the bell pepper, in your chili?
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Nov 12, 2019 02:35
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I just don't grow bell peppers in my garden, dude
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Nov 12, 2019 04:00
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as long as they're not green(aka unripe) bell peppers vov
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Nov 12, 2019 05:28
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litany of gulps posted:To exclude beans stinks of tribalism, shunning the "other." Fear of the unknown might be simply ingrained in our hearts. I wouldn't put red delicious apples in apple pie, is there something wrong with that? Bell peppers have their uses, but green ones are 100% useless for chili, and the standard sweet ones are bland. Hot Italian or Hungarian peppers and heirloom sweet peppers have plenty of flavor but I don't think they taste right in chili - at least they would be better than freaking bell peppers. There are actual Mexican/American chiles that have sweetness and they have the right chile flavors too.
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Nov 12, 2019 19:09
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^^ dude thats racist seriously though a regular american supermarket bell pepper is just going to get lost in a decent chili. If you're making a midwest 1 hour ground beef soupy 'chili' then maybe, but not a 3+ hour deep rich competition-winning chili. Bald Stalin fucked around with this message at 20:24 on Nov 12, 2019 |
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Nov 12, 2019 20:22
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You can blacken and peel the skin and use them instead of tomatoes.
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Nov 12, 2019 22:18
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Tezcatlipoca posted:You can blacken and peel the skin and use them instead of tomatoes. They called me a conspiracy theorist, words dripping with contempt, when I tried to explain to them that these SJW's were trying to genocide the tomatoes, to replace them slowly and subtly until nothing remained but beans and peppers. I've been called a kook, a loon, a tomato supremacist, but look at how bold they grow!
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Nov 13, 2019 03:37
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Don't forget the carrots!
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Nov 13, 2019 03:57
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marshalljim posted:Don't forget the carrots! Yeah the sugars and starches add a lot of depth to stews. You weirdo.
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Nov 13, 2019 04:09
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Let's resolve this chili purity issue once and for all and simply rename this the slumgullion thread.
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Nov 13, 2019 04:30
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does anyone know what twain considered chili
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Nov 13, 2019 06:24
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Ranter posted:does anyone know what twain considered chili Mark Twain's Mississippi River Chili recipe posted:
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Nov 13, 2019 06:45
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That doesn't seem offensively bad, just very uninspired and boring.
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Nov 13, 2019 07:24
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lentils are great in a chilli
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Nov 13, 2019 07:32
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SymmetryrtemmyS posted:That doesn't seem offensively bad, just very uninspired and boring. Kind of a lot of meat for the ingredients, isn't it?
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Nov 13, 2019 15:28
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SymmetryrtemmyS posted:That doesn't seem offensively bad, just very uninspired and boring. Don’t know why Mark Twain didn’t stop by the Mexican grocery and get some real chili peppers. Or beans.
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Nov 13, 2019 18:35
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I mean, Mark Twain was probably a racist for eating all meat chili, but that recipe is actually word for word Lady Bird Johnson's Texas chili recipe. http://www.lbjlibrary.net/collections/quick-facts/lady-bird-johnson-recipes.html Edit: Sorry, word for word with a single number changed.
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Nov 14, 2019 05:09
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litany of gulps posted:I mean, Mark Twain was probably a racist for eating all meat chili, but that recipe is actually word for word Lady Bird Johnson's Texas chili recipe. Still uninspired. Make a tarka to add some flavor.
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Nov 14, 2019 06:21
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Hurt Whitey Maybe posted:Don’t know why Mark Twain didn’t stop by the Mexican grocery and get some real chili peppers. Or beans. He was busy. https://www.youtube.com/watch?v=_uIxSwvmWVM
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Nov 14, 2019 06:35
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SymmetryrtemmyS posted:Still uninspired. Make a tarka to add some flavor. Are y'all not sauteeing spices either?
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Nov 14, 2019 22:34
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Saute your spices? gently caress no. I put my spices in an offset smoker for 12 hours before grinding them and putting them in. I don't know what you're doin', but it ain't chili
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Nov 14, 2019 23:43
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Rotten Cookies posted:Saute your spices? gently caress no. I actually do that though.
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Nov 15, 2019 00:11
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Rotten Cookies posted:Saute your spices? gently caress no. whats wrong with saute/temper/tarka?
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Nov 15, 2019 10:05
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Ranter posted:whats wrong with saute/temper/tarka? Or toasting them or other methods.
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Nov 15, 2019 23:25
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Tezcatlipoca posted:Or toasting them or other methods. I'm tempted to troll your chili posting further, but a moment of seriousness. Saute or toast your spices - OK. If I'm making some cabbage or something that's going to cook for a relatively brief time, it makes sense to infuse the cooking oil with the oils from the sauted or toasted spices just prior to cooking. Most chili recipes call for long, low temperature cook times. What exactly is the benefit of making a tarka with your chili spices prior to cooking it for 2 hours in liquid? In any normal chili preparation, the flavor of the spices is going to infuse the entire dish regardless of a pre-cook saute or toast.
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Nov 16, 2019 04:10
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Because boiling doesn't do the same thing as sauteeing or smoking. It isn't about getting the flavor in the dish it's about improving the flavor of the spices being used.
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Nov 16, 2019 04:16
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litany of gulps posted:I'm tempted to troll your chili posting further, but a moment of seriousness. Saute or toast your spices - OK. If I'm making some cabbage or something that's going to cook for a relatively brief time, it makes sense to infuse the cooking oil with the oils from the sauted or toasted spices just prior to cooking. The way you treat your spices affects what flavor they impart. Different aromatic compounds are expressed when you grind and add them to a stew than when you cook them in a tarka and add that to a stew. Cumin can be citrusy, musky, smoky, or nutty. https://www.splendidtable.org/story/8-ways-to-extract-unique-flavors-from-whole-spices
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Nov 16, 2019 04:51
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So you think that if you saute your spices for 30 seconds or whatever prior to cooking them in your chili for two hours you get some extra nutty aroma. Right. As I said, in a short time prep there's obviously reasons to prepare the spices in different ways. You're gonna tell me here that toasting your spices prior to a long duration boil in a bunch of fat and other spices is going to impart some noticeably different flavor? I mean, splendidtable.org is some strong proof backup for your claims, but... Getting some nutty aroma right here from these hot takes!
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Nov 16, 2019 05:38
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litany of gulps posted:So you think that if you saute your spices for 30 seconds or whatever prior to cooking them in your chili for two hours you get some extra nutty aroma. Right. As I said, in a short time prep there's obviously reasons to prepare the spices in different ways. You're gonna tell me here that toasting your spices prior to a long duration boil in a bunch of fat and other spices is going to impart some noticeably different flavor? I mean, splendidtable.org is some strong proof backup for your claims, but...
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Nov 16, 2019 06:40
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litany of gulps posted:So you think that if you saute your spices for 30 seconds or whatever prior to cooking them in your chili for two hours you get some extra nutty aroma. Right. As I said, in a short time prep there's obviously reasons to prepare the spices in different ways. You're gonna tell me here that toasting your spices prior to a long duration boil in a bunch of fat and other spices is going to impart some noticeably different flavor? I mean, splendidtable.org is some strong proof backup for your claims, but... You're saying you don't know how to cook and you're a proud of it in a really strange way.
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Nov 16, 2019 13:13
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