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Jose posted:What beer do people recommend? I used guinness last time because its what I normally use in beef stew and really like it but I'm open to suggestion 
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Dec 1, 2011 18:41
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As far as cooking with beer goes. Don't ever cook with something you would not drink. I like to use something dark, kinda sweet, and hoppy. So some Young's Double Chocolate Stout would be great. Also, perhaps it's just my own superstition, but I find that chili is better reheated. Cook it, let it cool, hit the fridge, then re-heat it. I swear it tastes better. Cooking up a batch tonight for Frito Pie. I know it's ghetto, but drat is it good.
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Dec 1, 2011 19:34
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djnkro posted:As far as cooking with beer goes. Don't ever cook with something you would not drink I don't like this quote at all because I wouldn't drink rauchbier straight up but it adds a nice flavor to meat. I also wouldn't drink apple cider vinegar, but I'd cook with it. There are tons of things I would cook with but would never eat or drink straight up.
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Dec 1, 2011 20:18
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My friend swears by this recipe as a chili starting point. http://dc.wikia.com/wiki/Green_Arrow's_Chili
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Dec 1, 2011 21:17
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I've got a nice batch of chili waiting for me at home that I made last night in the slow cooker while I slept. This allows a more precise timing for me as I never know when I get to leave work and this batch went into the big crock that doesn't have a timer on it. It also gives everything all day to mingle and allows for easier fat level controls. The biggest improvement here is that I have repurposed my never used coffee grinder into a spice grinder and so I was able to buy a shitload of cumin seeds for a buck at the local grocer and use fresh ground cumin instead of powdered dirt. The difference was immediately noticeable throughout the process and I'm damned exited about it. I started with a 3lb eye of round roast that I cubed, salted, and dusted with paprika so the fat could do it's thing with the paprika and then I lamely grilled the cubes on my grill pan just enough to get a nice char on them and tossed these in the crock. I then added....... 1 can chipotles in adobo that got stick blended so there's no whole chipotle surprise later on 1 giant can of whole peeled San Marzano tomatoes, I think 500 or 800 grams (I don't speak metric well) Three cloves of garlic, smashed A diced jalapeno A diced medium yellow onion A diced ancient pepper, which are these giant gnarly looking peppers that sell at the local grocer, but aren't hot at all, they're like red bell peppers from hell Red pepper flakes to my satisfaction Fresh cumin to my satisfaction (note: do not take a giant sniff out of your fresh ground cumin because you're excited about your newly repurposed toy, you will sneeze a lot and your mouth tastes like you've been put in a headlock by a Chicago cab driver) A dash of liquid smoke, A pinch on cinnamon 1 can of generic store brand chili beans because I don't really care about beans Enough PBR that I didn't think the liquid content was out of control, around half a can. I didn't have any fancy beer on hand, but I drink it and I think it works fine in chili too. I always add it last so that I don't add too much. I put that on low for 8 hours while I slept and then tossed in a good shake of masa flour this morning to get things nice and smooth. I stirred everyting up and unplugged the pot and lifted out the crock, went and got ready and then popped that bad boy in the fridge after it had cooled on the counter. All I need to do when I get home is throw the crock back in the pot on high to reheat and make jalapeno cheddar corn bread and it's going to be glorious dinner time.
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Dec 1, 2011 22:16
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Jose posted:What beer do people recommend? I used guinness last time because its what I normally use in beef stew and really like it but I'm open to suggestion I've used porter, with satisfactory results.
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Dec 1, 2011 22:27
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So due to restrictions I don't have any fresh chili's for what I'm making on saturday. I have chili powder made from Ancho/Guajillo/De Arbol/Chipotle. Will rehydrating them and blending them change the taste at all or add anything that just making them into chili powder wouldn't?
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Dec 1, 2011 23:42
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For beer, I like to use something malty and caramel-ly. As someone here posted, I find it preferable to get bitterness from my toasted chiles. Something like a non-hoppy brown ale or dunkel lager is what I'd go for. Also, instead of making my own chile powder, I just toast my chiles then throw them into the simmering cooking liquid to soften up and then blend them. Also, roasting tomatoes on a comal or dry skillet, removing the charred skin from the tomatoes and blending the skin with the chiles is nice (and chopping up said roasted tomatoes and throwing them in with the beer/beef broth).
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Dec 2, 2011 00:34
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WombatCyborg posted:Anybody have a good idea for meat substitutes that work well in chili for us vegetarian goons? I want to taste a good chili in my life at some point haha. Tofu can work pretty well. I used some in a chili last week for a vegetarian friend. I've worked myself into a place where I make a chili that sits somewhere in between the meat-and-gravy texas chili and the beans-in-tomato-sauce chili. Used extra firm, cut into ~1-1.5cm cubes, marinated overnight in soy sauce, a bit of cider vinegar, cumin, coriander, garlic, oregano, salt, pepper, with a serrano cut up in there as well. Fry that up so the sides get all golden and crunchy - like you're browning the meat - before you toss it in the pot. It'll lose the crunchiness in the chili, but the flavours will stick around. Other things in there: veg stock beer (this was a homebrewed English standard bitter, as that's what I had on tap) 1 tin diced tomatoes - liquid drained off mushrooms - browned/caramelized/whatever the term is... red bell peppers onions - caramelized garlic cumin, coriander, oregano, mustard seed, fennel seed, spanish paprika fresh serrano peppers, ground chipotle a couple pinches of flour, added early, as I only had about half the time for simmering that I wanted for it to thicken up. All amounts to taste, and cook for a good long time. Just don't forget to brown or caramelize everything you can because you need to make up for the lost flavour depth from the meat. Mine ended up pretty tasty.
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Dec 2, 2011 02:18
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Oh man. It's so great to see all you guys again. I've got a thing I'm working on and when I get a decent camera I'll show you guys. I can't wait. e: for content Jose posted:What beer do people recommend? I used guinness last time because its what I normally use in beef stew and really like it but I'm open to suggestion barbudo fucked around with this message at 04:14 on Dec 2, 2011 |
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Dec 2, 2011 04:12
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barbudo posted:I like to use a dark, thick, juicy English Porter. I tried an IPA once, because they're fashionable now and everything, but the whole chili just tasted like an IPA. Maybe I was doing something wrong though. no, it's just wrong to put an IPA in chili. chilis themselves have more than enough bitterness, you don't need to add harsh hoppy bitter notes to your finished product - at least not en masse. low ibu beer only, in my book.
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Dec 2, 2011 04:29
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I used a 1/2 bottle of Péché Mortel from Dieu De Ciel in the last batch of chili I made. It's a 9.5% imperial coffee stout, and the coffee really added to the earthiness of the chili without it being overly bitter. And then I drank the others.
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Dec 2, 2011 04:45
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I typically use a porter in my chili, though if I don't have any laying around I'll toss in a couple shots of tequila or whiskey.
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Dec 2, 2011 04:56
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My chili recipe is loosely based off of Alton Brown's. I always think there's room for improvement (of course people can get into decade long arguments over chili too sooo) but it does me well, feel free to rip it to shreds. 2.5 pounds stew meat 1 large onion, finely chopped 1 tablespoon olive oil 12 oz of apple cider (no one in my family will TOUCH alcohol, can't use beer here). 1 can beef broth 1 tablespoon corn starch 2 chipotle peppers chopped 1 can tomato paste 1.5 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon cinnamon 1 lime worth of juice salt to taste. sear meat, sweat onions, pour all that poo poo together (obviously not the corn starch directly), let it simmer for like 6 hours, eat. The lime really does it for me. anime was right fucked around with this message at 14:46 on Dec 2, 2011 |
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Dec 2, 2011 14:43
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Jose posted:So due to restrictions I don't have any fresh chili's for what I'm making on saturday. I have chili powder made from Ancho/Guajillo/De Arbol/Chipotle. Will rehydrating them and blending them change the taste at all or add anything that just making them into chili powder wouldn't? Yeah you would have little strips of dried chili in there that are all chewy. Don't worry about having big chunks of chiles in there man, if you cook it long enough all the fresh chiles you would have are going to disintegrate. If you can still have canned chiles, those are fine. Not the same, but I'm not even all that opposed to using a small can of Rotel. Use some chipotles in adobo if you can (not a lot until you know what you're in for).
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Dec 2, 2011 15:17
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when it comes to beer for your chile, there are two options: or  in terms of hard liquor there's nothing wrong with any decent tequila or even a dark rum
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Dec 2, 2011 15:28
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Jose posted:So due to restrictions I don't have any fresh chili's for what I'm making on saturday. I have chili powder made from Ancho/Guajillo/De Arbol/Chipotle. Will rehydrating them and blending them change the taste at all or add anything that just making them into chili powder wouldn't? When I use dry chillies, I cut them into strips with a pair of scissors, then rehydrate them in a deep walled vessel. Then I hit them with immersion blender to make a pepper smoothie. That's really the best way to go about it, I think.
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Dec 2, 2011 17:58
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Humboldt squid posted:When I use dry chillies, I cut them into strips with a pair of scissors, then rehydrate them in a deep walled vessel. Then I hit them with immersion blender to make a pepper smoothie. That's really the best way to go about it, I think.
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Dec 2, 2011 18:14
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signalnoise posted:I don't like this quote at all because I wouldn't drink rauchbier straight up but it adds a nice flavor to meat. I also wouldn't drink apple cider vinegar, but I'd cook with it. There are tons of things I would cook with but would never eat or drink straight up. Really? Rauchbiers make a nice rich drink on their own. I mean give me only one or two a month but still. They truly are great for any slow cooked meat though. .and I think he meant only, you know, fully formed beverages meant for consumption, as opposed to cooking wine or using the cheapest swill possible you wouldn't ever drink.
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Dec 2, 2011 22:51
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Darth Goku Jr posted:Really? Rauchbiers make a nice rich drink on their own. I mean give me only one or two a month but still. They truly are great for any slow cooked meat though. If that's what he meant, that's cool and all, but that suggestion has really become a quotable that has gotten a lot of people I have talked to taking it the other way. Also I knew about the existence of the chipotle ale and never though to use it in chili, so now I'm having a 
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Dec 3, 2011 18:52
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The only thing that goes in my chili colorado is  BANQUET BEER
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Dec 3, 2011 20:08
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SYFY HYPHY posted:The only thing that goes in my chili colorado is i find that a splash of coors really helps round out the bitterness of a chili and aid in its digestibility, so I always add a splash of coorst
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Dec 3, 2011 20:41
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As much as it pains me to recommend anything by Bobby Flay, I've been using/modifying this lamb chili recipe for years now and have yet to meet someone who doesn't love it. The real key is the cumin-lime sour cream as a topping. My main modifications: 1. I tend to use at least half beef (usually a brisket/chuck mix), if not all beef in place of the lamb 2. Less stock and/or more time. The recipe says simmer for an hour. I usually go at least two, or cut down on the stock by 25% if in a hurry. The result is too watery otherwise. 3. It says 1 Tbsp chipotle puree. I say that's fine if you're only making a quarter-batch. quote:Ingredients http://www.foodnetwork.com/recipes/...cipe/index.html
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Dec 4, 2011 14:40
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signalnoise posted:Rauchbier and Stone Smoked Porter are my beers of choice for chili. I'll have to try that chipotle ale next time I want to make chili that looks really good.
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Dec 4, 2011 18:38
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For a 1 year remembrance of Slay, I cooked his version of chili (this includes browning each steak cube on all 6 sides, almost ducasse style, flouring them all first), but I also added 2 table spoons of homemade ground/cracked szechuan peppercorns to the end. That may have been a grievous error because while it's about as spicy as normal, my entire mouth is numb and even my lips.
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Dec 8, 2011 03:54
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I've been wondering if I should try and make chili using pork ribs, is this just a crazy idea? There's a store here that sells some nice (already cooked, made then and there) ribs, been thinking what if I just chuck this in, with bones and all?
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Dec 8, 2011 13:36
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His Divine Shadow posted:I've been wondering if I should try and make chili using pork ribs, is this just a crazy idea? There's a store here that sells some nice (already cooked, made then and there) ribs, been thinking what if I just chuck this in, with bones and all? Chili aspic
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Dec 8, 2011 15:01
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Iron Leg posted:God drat delicious recipe. I made this 2 nights ago, and holy poo poo is it amazing. I didn't use as much cilantro, and a lot more meat. I'll be munching on this for a while.
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Dec 8, 2011 15:49
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signalnoise posted:Chili aspic I'm not sure if that's a good or bad thing, to be honest.
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Dec 9, 2011 08:55
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His Divine Shadow posted:I'm not sure if that's a good or bad thing, to be honest. Best thing.
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Dec 9, 2011 09:21
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signalnoise posted:Chili aspic aspichili  for reference, smoked ham hocks, ox tails, beef heart and such 
YEAH DOG fucked around with this message at 09:29 on Dec 9, 2011 |
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Dec 9, 2011 09:25
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it occurs to me that good chili is basically a heavily seasoned deconstructed country style terrine...
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Dec 9, 2011 09:43
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WombatCyborg posted:Anybody have a good idea for meat substitutes that work well in chili for us vegetarian goons? I want to taste a good chili in my life at some point haha. Tofu works.  Solus posted:Anyone got a good mid-west style recipe for cheap students looking to feed themselves without spending a lot of money Just dump a bunch of chili-type ingredients in a pot and cook it. For the above I sauted some chopped green bell pepper and onions, then put in a couple cans of beans, tomatoes, couple spoons of chili powder, and a big handful of chopped jalepenos. Salt+pepper to taste, add whatever else you want, corn, hominy, whatever. Let it simmer for at least an hour. Of course, brown some hamburger then toss it in there if you don't want tofu.
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Dec 9, 2011 18:59
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You can also just not add beef and use vegetable stock. I usually make a vegetarian version when I make chili, I just don't add any meat or beef stock to one of the pots.
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Dec 9, 2011 21:30
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Neese's sausage and stew meat. Neese's is probably only available in NC/SC/VA/GA. Ground turkey is also delicious. In some of the oil cook two roughly chopped onions and 2 bell peppers. After a few minutes add some chopped up chilis (including seeds)--some jalapenos, poblanos, seranos, anaheim, thai whatever you have. Some roasted some fresh. Add lots of crushed and stewed tomatoes (maybe 2-3 big cans or 5-8 small cans). Cook low and slow for quite some time, chili holds on to a ton of heat so you don't want to heat it too quickly or you may burn it.) 3 cans of chili beans (added half way). Add lots of chili powder, cumin, oregano, ground mustard. Beer is also good, something stout. A bit of dark chocolate is also good. Garnish with a bit of sour cream, cheddar, and saltines.   (not mine but it looks like it) ascii genitals fucked around with this message at 02:14 on Dec 10, 2011 |
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Dec 10, 2011 02:09
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Thank god we haven't seen any of it in this thread yet, but I'm baffled how many people I know make their chili with Tabasco sauce. If you want your chili to be hotter, the staple of the dish is chili peppers. Just add more, and bam! You get that heat without all of the gross sour vinegar taste. Really, using Tabasco to make chili is like using ketchup to make marinara.
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Dec 11, 2011 02:12
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Heres Hank posted:Thank god we haven't seen any of it in this thread yet, but I'm baffled how many people I know make their chili with Tabasco sauce. If you want your chili to be hotter, the staple of the dish is chili peppers. Just add more, and bam! You get that heat without all of the gross sour vinegar taste. The point of using Tabasco isn't to get chile pepper flavor, it's to add the complex smokey flavor that Tabasco has from being aged in old bourbon barrels. Personally, I think it's a great addition to a chili made from a variety of dried chilis as well, and far better than adding liquid smoke, which to me is truly disgusting. Also, what's the issue with acidity? Unless you're using a ton, it should be hard to detect underneath all the tomatoes most recipes call for.
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Dec 11, 2011 02:24
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"Complex smoky flavor"? You can add a splash of bourbon for that exact same effect, which gives you plenty of smokiness with a sweeter flavor and the acidity you're looking for, without putting even a trace of sour vinegary flavoring into it. Tabasco is just red pepper, water, salt, and vinegar. There's nothing in there that you can't do better with real ingredients.
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Dec 11, 2011 06:30
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Tobasco...why not just add it when you serve the chili?
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Dec 11, 2011 07:04
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Heres Hank posted:Thank god we haven't seen any of it in this thread yet, but I'm baffled how many people I know make their chili with Tabasco sauce. If you want your chili to be hotter, the staple of the dish is chili peppers. Just add more, and bam! You get that heat without all of the gross sour vinegar taste. IMO you should be just using a shitload of chiles
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Dec 11, 2011 07:09
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