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Iron Leg posted:Chili recipe from first page.   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 06:54 on Jan 24, 2012 |
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Jan 24, 2012 06:51
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| # ¿ Apr 26, 2024 12:30 |
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Now let's all forget our troubles with a big bowl of strawberry ice-cream.
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May 7, 2012 04:48
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How about 'Chill, it's the Chili Thread'
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Sep 12, 2012 11:26
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Also remember to check that is the freezer is plugged in and that the power is set to 'on'.
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Nov 12, 2012 05:46
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sfwarlock posted:This is what I did today: When you say bell peppers you mean what us Aussies call capsicum right? Don't use them. They are nothing but flavourless mush in a chili. In Australia all I can get are standard long red, long green, jalapeņos and if I am exceedingly lucky habaneros. I have seen people mention different kinds of chilis on here so maybe look back in the thread a little bit and see what kinds of chili people have used. I can only go by reputation as they are also unavailable in Australia but I hear the chipotles in adobo sauce are unreal so whack them in for sure. I personally prefer my chili without tomatoes. The flavour should be all about the chili and I find tomato a little bit distracting. You are doubling up a little there by adding garlic powder as well as garlic cloves. My philosophy with garlic is 'too much garlic is never enough' but I'd probably just use extra garlic cloves if I wanted it really garlicy. Sriracha sauce is also very garlicy and to me is more of an asian chili flavour so personally I'd leave that out. If you enjoy the taste of it in there however, by all means leave it in.
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Feb 14, 2013 03:50
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So I just ordered some of these - http://www.amazon.com/Empacadora-San-Marcos-Chipotle-11-Ounce/dp/B000H27MYI I am going to throw them in my next chili batch along with a ghost pepper or two that I bought off ebay. How many chipotle peppers should I throw in if I am using roughly 2kg of meat? Also, how much more awesome can I expect my next chili batch to be due to these things? I have read nothing but rave reviews about them in my googling.
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Feb 19, 2013 05:43
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Okay cool. Just gotta wait for them to arrive in the mail which should be this week. Then I have to wait for the ghost peppers which will takes ages. The last batch I made using ironleg's recipe I made the stock myself and it owned. The only thing premade (well apart from brewing own beer etc) was the chili powder. I might make my own ghost chili powder with the ghost peppers I am buying. I can hardly loving wait.
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Feb 19, 2013 06:41
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Well I have tried throwing a bunch of habaneros in it in the past and while I enjoyed the flavour the heat wasn't quite high enough for me. I bought 50-60 dried ghost pepper pods off ebay so I can chuck one or two in the curries and chilis that I make to easily get it up to the right level.
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Feb 19, 2013 08:19
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Turds in magma posted:Where exactly do you live, such that you can't buy chipotle peppers in the grocery store?!
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Feb 24, 2013 07:30
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Just had my chipotles in adobo sauce arrive. I didn't know 3.5oz was so small D: Luckily I got five cans. Now I just need to wait for my ghost peppers and it's ultimate chili time.
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Feb 25, 2013 07:29
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Do you cook it the whole time in a covered slow cooker? To make it nice and thick it needs to be uncovered so water can escape via water vapour. I believe cornmeal (I think there are so many different versions of cornsomething. The coarse yellow stuff) added to a chili can also help in its thickness.
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Feb 26, 2013 16:00
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Will definitely be making my next chili with less liquid as per cornface's suggestions. Beer must go in though.
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Mar 3, 2013 22:31
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My ghost peppers arrived today 
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Mar 11, 2013 19:58
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The Lord Bude posted:I had at it with the potato masher too towards the end, since I didn't have as long as I wanted for cooking.
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Apr 15, 2013 11:08
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bunnielab posted:There is a one true chili though?
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Apr 16, 2013 03:23
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How long does chili usually last when stored in the fridge? The good ol' smell test would be adequate enough to test if it's safe for eating wouldn't it?
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Apr 19, 2013 03:26
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Bollock Monkey posted:I've seen a few UK-based people in this thread bemoaning the lack of chilli varieties you can get over here. I just found this website and it seems to have a good, well-priced selection.
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May 23, 2013 06:19
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The Lord Bude posted:You mean like this?  So what's your address so I can... thank you for this.
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May 23, 2013 08:47
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I am a Gold Coaster and wouldn't be too bothered making the trip to stock up. What's the name of the place?
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May 23, 2013 13:03
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Is there a reason to remove the seeds apart from reducing heat levels?
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May 30, 2013 06:30
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cornface posted:Or just don't use a gallon of liquid and cook it for three hours on high so the meat doesn't turn to mush.
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Jun 18, 2013 15:32
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What are people's thoughts on using kashmiri chilis? I haven't seen them mentioned yet. Apparently they add a really rich red colour to any dish they're added to. On a personal level this is desirable to me - the redder my chili looks the more appetising. I've never actually managed to get my hands on them so maybe the flavour is all wrong or something. I am going whole hog and making home-made beef stock and using buffalo meat for my next chili, so I was thinking of perhaps debuting kashmiri chilis as well if they are in fact suitable.
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Dec 11, 2013 04:18
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My chili I made using a variation of ironleg's recipe from the first page of this thread.
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May 4, 2014 21:07
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He almost did it right. Lose the tomato paste.
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Oct 27, 2014 12:32
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Dr. Gitmo Moneyson posted:Wouldn't running water wash out a lot of the flavor out, though?
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Apr 30, 2015 06:37
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Coopers Red an Australian beer that the rest of the world probably hasn't heard of is my chili beer of choice after much experimentation.
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Aug 25, 2015 05:44
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| # ¿ Apr 26, 2024 12:30 |
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While you're busy not adding beans to your chili, remember to also not add tomato.
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Sep 14, 2018 04:09
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