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AquaticIguana
Apr 29, 2009

I dabble in honky sorcery from time to time.

I made Iron Leg's chili today. Having never made chili before, it came out delicious. At 4ish hours it had reduced substantially and had thickened up nicely. I ended up using round steak but it falls apart pretty easily regardless. Spaten Optimator for the beer.


I can't wait to eat this as leftovers.

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Jose
Jul 24, 2007



signalnoise posted:

You also don't want a huge oil slick on top of your chili, which is what happens if you use a big loving slab of chuck.

If you're getting such a massive amount of oil on top of your chili you could always just spoon some of it off

branedotorg
Jun 19, 2009


Jose posted:

If you're getting such a massive amount of oil on top of your chili you could always just spoon some of it off

I made some with chuck, pork ribs, pork belly & paprika sausages. There was about two cups of oil on top i just picked off with a ladle.

redmercer
Sep 15, 2011

by Fistgrrl


signalnoise posted:

IT'S MEAT, AIN'T IT

a.k.a. the Wendy's Method of chili

babies havin rabies
Feb 24, 2006



Save that oil for cornbread.

wormil
Sep 12, 2002

Hulk will smoke you!

Or trim off the fat and render it down for making rice, avoid the oil slick, keep the flavor.

Party Plane Jones
Jul 1, 2007

Flying the friendly skies in relative safet-oh god the engine fell off

Fun Shoe

redmercer posted:

a.k.a. the Wendy's Method of chili

Isn't that just the remnants of any hamburgers that they accidentally overcooked?

physeter
Jan 24, 2006

high five, more dead than alive

Anybody have a good venison chili recipe? Someone just gave me a bunch of venison of varying cuts, from ground to loin. But they're all individually too small to do much of anything with, so I figure I'll make them into a giant super chili.

Real Name Grover
Feb 13, 2002

Like corn on the cob

Fan of Britches

physeter posted:

Anybody have a good venison chili recipe? Someone just gave me a bunch of venison of varying cuts, from ground to loin. But they're all individually too small to do much of anything with, so I figure I'll make them into a giant super chili.

I'd probably supplement it with some ground chuck or chorizo for flavor, but any typical recipe should suffice.

babies havin rabies
Feb 24, 2006



Party Plane Jones posted:

Isn't that just the remnants of any hamburgers that they accidentally overcooked?

Yes. Or hamburgers that are cooked for rush hours but become cold before being sold (or so I heard once).

Doom Rooster
Sep 3, 2008


Pillbug

babies havin rabies posted:

Save that oil for cornbread.

Fried eggs cooked in chili grease are the best fried eggs.

czechshaun
Dec 13, 2004
en trance


This cornbread recipe sounds delicious to go with some chili. Although the pictures look odd.

http://www.theyummylife.com/blog/20...apeno+Cornbread

babies havin rabies
Feb 24, 2006



czechshaun posted:

This cornbread recipe sounds delicious to go with some chili. Although the pictures look odd.

http://www.theyummylife.com/blog/20...apeno+Cornbread

This sounds about right. My grandmother was a hillbilly and the only change I would make is that instead of cooking spray, use some leftover bacon/chili grease (butter in a pinch) in the pan, heated quite hot. This forms a nice crust on the bottom and sides of the loaf.

You can of course use the bacon grease from the bacon you just cooked, specifically for the purpose of crumbling it into the cornbread batter.

Alternately I enjoy either standard polenta or this recipe: http://budgetbytes.blogspot.com/201...recipe-045.html

babies havin rabies fucked around with this message at Jan 17, 2012 around 21:13

FlushablPet
Apr 27, 2002
AtKajAndAarAt

I made a chili based off Iron Leg's recipe, with some tweaks, and it came out great. I bought a 5lb round roast of beef, gave it a rub down, let it sit, then seared the poo poo out of it's sides in a near-molten cast iron pan. Then I dropped it in my slow cooker with some sausage, a can of chipotles, 2 habaneros and a bottle of Sierra Nevada, along with the usual spices and ingredients Iron Leg recommended.

I let it cook on low for 12 hours overnight; when it was done, the roast fell to pieces and was absurdly tender. I never wanted chili for breakfast so bad. It was spicy as poo poo too, which pleased me.

angerbeet
Mar 23, 2004


plob


I made this cornbread I found off tastespotting since I was bored with my old cornbread recipe, to go with the chili linked off of theyummylife (cooking for other people = don't just make your regular chili that will take their heads off with spice.)

I was quite pleased with how it turned out, though I cut down on the jalapenos and didn't measure the green onions. I have better things to do with my time than measure green onions.

King Bahamut
Nov 12, 2003
internet internet lama sabacthani

I just did a pot with some beef shank I found for $1.99/lb, including the marrowbones. I almost regret how good it is because drat shank is a bitch to break down if you want to trim all the silverskin out

YEAH DOG
Sep 24, 2009

you wanna join my
primitive noise band?


angerbeet posted:

I made this cornbread I found off tastespotting since I was bored with my old cornbread recipe, to go with the chili linked off of theyummylife (cooking for other people = don't just make your regular chili that will take their heads off with spice.)

I was quite pleased with how it turned out, though I cut down on the jalapenos and didn't measure the green onions. I have better things to do with my time than measure green onions.

Don't make friends with people that hate food.

angerbeet
Mar 23, 2004


plob


SYFY HYPHY posted:

Don't make friends with people that hate food.

It's too late now!

Real Name Grover
Feb 13, 2002

Like corn on the cob

Fan of Britches

Forgive the continued derail, but here's my cornbread of choice:

http://www.cookbooksbase.com/firecr...ead-recipe.html

at this being in the "Healthy Recipe Journal"

Mr. Wiggles
Dec 1, 2003

I would never shop at Costco. The paper towels won't fit into my sports car!

I don't really think it's a derail; chili and cornbread are like pancakes and syrup.

Real Name Grover
Feb 13, 2002

Like corn on the cob

Fan of Britches

On a related note, is chili and cinnamon rolls a thing anywhere else? They were always paired up for school lunches here in Nebraska, and even at age 30 I know a few people who, when hearing that I or somebody else is making chili, almost instinctively say, "Great! I'll make cinnamon rolls." I never really got it.

Zedlic
Mar 10, 2005

Ask me about being too much of a sperging idiot to understand what resisting arrest means.

Today I'm making chili.

YEAH DOG
Sep 24, 2009

you wanna join my
primitive noise band?


angerbeet posted:

It's too late now!

With enough episodes of CSI, I bet you could fix that

fuckpot
May 20, 2007

Lurking beneath the water
The future Immortal awaits

Team Anasta


Iron Leg posted:

Chili recipe from first page.
Thanks for posting this! I made it and it was loving delicious I even took some pics



All the stuff



Is this what you meant by cut lengthwise? I wouldn't mind doing it with some habenero but they are hard to find. I live in Australia.



Browning the meat!



The chorizos, ground beef and onion. It was a pain removing the skin from the chorizo I don't think I did it properly.



Bringing it to a boil. Needs more eye of newt.



This was about 30 minutes away from it being done. I was going to take pictures of it completed but was too hasty and just ate the gently caress out of it instead. The spice levels were good, and I was able to share it with people who have a fairly low tolerance and they only complained a little. I want to make one purely to my spice tastes so I was thinking habenero and maybe one ghost pepper either floating in it or cut up. I have never had ghost pepper so who knows it might be too hot but I still want to try it.

And I had it with beans. I like beans.

fuckpot fucked around with this message at Jan 24, 2012 around 05:54

wormil
Sep 12, 2002

Hulk will smoke you!

The grocery had pork 1/2 price today and I bought a shoulder, identified only as "Pork", for $1 something/lb. So tomorrow I'm making pork chili for the first time. Maybe a variation on Michael Symon's pork chili.

theysayheygreg
Oct 5, 2010

some rusty fish


AquaticIguana posted:

I made Iron Leg's chili today. Having never made chili before, it came out delicious. At 4ish hours it had reduced substantially and had thickened up nicely. I ended up using round steak but it falls apart pretty easily regardless. Spaten Optimator for the beer.

@KJ&AR@ posted:

I made a chili based off Iron Leg's recipe, with some tweaks, and it came out great. I bought a 5lb round roast of beef, gave it a rub down, let it sit, then seared the poo poo out of it's sides in a near-molten cast iron pan. Then I dropped it in my slow cooker with some sausage, a can of chipotles, 2 habaneros and a bottle of Sierra Nevada, along with the usual spices and ingredients Iron Leg recommended.

I let it cook on low for 12 hours overnight; when it was done, the roast fell to pieces and was absurdly tender. I never wanted chili for breakfast so bad. It was spicy as poo poo too, which pleased me.

Glad you guys enjoyed it! I've made it in the slow cooker before, but it ended up being more kitchen mess that way. Since I want to brown the meat anyway, I figure just use the pot (also allows you to deglaze and get some sauce back). I'm assuming you went without the beef stock since the roast was so big? Seems like you'd end up with a poo poo load of delicious fat/juices in there.

fuckpot posted:

Is this what you meant by cut lengthwise? I wouldn't mind doing it with some habenero but they are hard to find. I live in Australia.

*snip*

The chorizos, ground beef and onion. It was a pain removing the skin from the chorizo I don't think I did it properly.

Yeah, that's basically what I meant. Really it doesn't matter how you slice/dice the peppers. Slice them big if you want the flavor but want to actually avoid chomping on a potentially hot pepper, or dice them small if heat and chompy-ness is of no concern. The easy way to take the casing off sausage is to slice the casing down the center, length-wise, then sort of peel it off like a banana.

You guys have now reminded me that it's been more than a month since my last pot of chili. Must fix this!

Hirsute
May 3, 2007


Zedlic posted:

Today I'm making chili.



I'm a cooking newb, but I love super-spicy chili, and I'm determined to try to make some. This looks like it turned out as spicy as poo poo, got a recipe? Any other spicy chili recipes are welcome too (gently caress beans though).

barbudo
Nov 8, 2010
WHO VOLUNTARILY GOES DAYS WITHOUT A SHOWER FOR NO REASON? DIS GUY

PLEASE SHOWER YOU GROSS FUCK


well, you could try reading the thread... really, though, chili is simple but there are a ton of different ways you can go about making it, I don't think anyone in this thread could reasonably give you an absolutely perfect recipe, nor do I think anyone has made the same pot of chili twice.

wormil
Sep 12, 2002

Hulk will smoke you!

Made my chili today (for dinner tomorrow) but I didn't have any fresh chilis. Unfortunately I used the last of my homemade chili powder and was out of arbol so I had to use store bought chili powder. The miscellaneous pork roast I bought turned out to be fatty as hell so I trimmed off most the fat then rendered it down to sear the pork chunks. I used some of the rendered fat to make rice for tonight's dinner (pork chops) and it was delicious.

Post rendered fat + bone.


Searing the pork.




Using up whatever was in the fridge. I drained off the fat before adding veg.




And in the cabinet.


Not shown: I added cayenne, chili powder, cumin, smoked paprika & chicken stock

Meat added back in.


Added tomatoes because I made it a bit too spicy for my wife.


Tomorrow's dinner... can't wait.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Zedlic posted:

Today I'm making chili.



This looks phenomenal.

Hirsute
May 3, 2007


barbudo posted:

well, you could try reading the thread... really, though, chili is simple but there are a ton of different ways you can go about making it, I don't think anyone in this thread could reasonably give you an absolutely perfect recipe, nor do I think anyone has made the same pot of chili twice.

I did read it, didn't see any posts discussing spicy chili though. For example, I'm wondering what would be a good combination of peppers - I'm not too big on the taste of habaneros, but love their heat, so if I just throw a bunch of serranos in instead would that work? Would the taste of the habaneros even be perceptible in chili?

wormil
Sep 12, 2002

Hulk will smoke you!

Hirsute posted:

I just throw a bunch of serranos in instead would that work?

It's chili stew, you can use any kind chilies you want.

barbudo
Nov 8, 2010
WHO VOLUNTARILY GOES DAYS WITHOUT A SHOWER FOR NO REASON? DIS GUY

PLEASE SHOWER YOU GROSS FUCK


As a general rule, the finer you dice your peppers the less you will perceive their taste and the more you will just get heat from them. I personally purée mine. But I would recommend using a larger variety than just one or two, so the taste of any individual type of pepper shouldn't be important- look at that beautiful photo a few posts up for reference.

barbudo fucked around with this message at Jan 27, 2012 around 14:31

Favela Flav
Dec 24, 2009


Zedlic posted:

Today I'm making chili.



That is more like chili porn. Nthing a recipe! Although, I doubt my chances of getting hold of the dried chilis at a low enough price for my budget.

For any other Aussies in this thread, if you google it, there is a place in South Australia that deals in dried chilis and other mexican spices/herbs/etc, they have a website and ship all over Aus. I'd google it myself but I'm running late for an appointment, so I'll try and look it up when I get back.

branedotorg
Jun 19, 2009


Casa Iberica in johnson st melbourne is great if you're in melbourne.
http://casaibericadeli.com.au/

Bob Morales
Aug 18, 2006

This post is good to go


What can you do to make it come out less tomatoey? Other than hurt use less tomato.

Zedlic
Mar 10, 2005

Ask me about being too much of a sperging idiot to understand what resisting arrest means.

Favela Flav posted:

That is more like chili porn. Nthing a recipe! Although, I doubt my chances of getting hold of the dried chilis at a low enough price for my budget.

For any other Aussies in this thread, if you google it, there is a place in South Australia that deals in dried chilis and other mexican spices/herbs/etc, they have a website and ship all over Aus. I'd google it myself but I'm running late for an appointment, so I'll try and look it up when I get back.

Didn't really follow a recipe. Just mixed the dried chilies into a powder, browned the beef in many batches, threw everything in a huge pot and let simmer for 5-6 hours.

The chilies are clockwise from the top left: Pasilla, Ancho, Guajillo, Chipotle, Arbol, Serrano, Habanero, Jalapenos and Pakistani.

Then some Mexican chili beer I found, chipotle-infused tequila, beef stock, chipotles in adobo sauce and liquid smoke. Added some blackstrap molasses at the end.

That's what I love about chili. It's almost all about the ingredients. The only technique required is browning the beef correctly.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Bob Morales posted:

What can you do to make it come out less tomatoey? Other than hurt use less tomato.

Is this a trick question?

fishing with the fam
Feb 29, 2008

Durr


I'm making chili on Sunday for the superbowl, and I have decided that it's about drat time I made my own chili powder. I'm using the recipe from the goons with spoons wiki, http://www.goonswithspoons.com/Chili_Powder

I am supposed to throw out the seeds that came out of the dried chilies? I honestly can't tell from the wording or the pictures. I checked a different recipe and it recommended shaking the peppers out over the sink. So it seems I am not supposed to include the chili seeds in the chili powder. That surprises me.

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mindphlux
Jan 8, 2004


Lt. Chips posted:

I'm making chili on Sunday for the superbowl, and I have decided that it's about drat time I made my own chili powder. I'm using the recipe from the goons with spoons wiki, http://www.goonswithspoons.com/Chili_Powder

I am supposed to throw out the seeds that came out of the dried chilies? I honestly can't tell from the wording or the pictures. I checked a different recipe and it recommended shaking the peppers out over the sink. So it seems I am not supposed to include the chili seeds in the chili powder. That surprises me.

they're a bit bitter, and chilies already have all the bitterness they need. they also don't grind very well in my experience, so you'll have chunks of seed in your powder.

glad to hear you're making your own! I've had a bag of chilies in my pantry for a week or two now, and have been meaning to make my next batch. might go do that right now.

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