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This is what I did today:  Diced up half a sweet onion, half an orange bell pepper, an entire red bell pepper, four cloves of garlic. While that was sauteing, cubed two pounds of chuck steak and seared it in small batches in canola oil in the bottom of the pot. Deglazed the pot with a shot of Jack and added 1 can each of diced tomatoes, tomato sauce(*), corn, pinto beans, and black beans. (Drained the latter three first, tomato sauce following this recipe: http://www.cookingcomically.com/?page_id=33.) Added the veggies and steak, and chopped up a couple serranos and threw those in too. Added a good unmeasured shake of various spices (onion powder, garlic powder, cumin, cayenne, chili powder), a tablespoon of sriracha, some fresh ground black pepper, a good squeeze of mesquite honey, and about 8 oz of the hard cider pictured. Topped up with more tomato sauce. I have a can of the chipotles in adobo, but this is already way too busy (and almost too spicy) so I'm saving them for next time. What should I have done differently? EDIT for timg EDIT #2 for final product: 
sfwarlock fucked around with this message at 06:23 on Feb 14, 2013 |
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Feb 14, 2013 03:30
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| # ¿ Apr 26, 2024 03:29 |
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fuckpot posted: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, jalapeños 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. Next batch: I left out the sriracha. I did put in jalapenos, serranos, chipotles in adobo sauce, and cayenne. (And the merciless peppers of Quetzlzacatenango!) Balanced (sort of) by brown sugar, honey, and 12 oz or so of Mexican coke. I've kind of officially gone crazy.  EDIT: This stove is a relic from the 40s and it takes way too much futzing to maintain a good simmer. 
sfwarlock fucked around with this message at 05:20 on Feb 16, 2013 |
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Feb 16, 2013 04:48
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Chili is as chili does. Last night: Before:  During:  After: 
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Mar 1, 2013 18:38
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mindphlux posted:sorry What?
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Mar 3, 2013 16:44
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Doom Rooster posted:I believe that he is referring to you accidentally posting your Beef with Vegetable Soup in the chili thread, instead of the "What did you cook last night" thread. Feh. Chili is as chili does, and if you'd smelled it or tasted the meat, you'd have said, mmm, chili.  EDIT: Hmm, new page. Let's ask this question. Adding liquid, I always hear use a can of beer. Alton Brown just recommends a "middle of the road" ale; so far I've used Guinness, Newcastle Brown, Mexican Coke, Crispin's Apple Cider... what all do people like? sfwarlock fucked around with this message at 20:53 on Mar 3, 2013 |
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Mar 3, 2013 20:44
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What about the freezer? I have some stuff from January/February I'm wondering about...
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Apr 19, 2013 17:26
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Party Plane Jones posted:A week but chili is something you can stick in the freezer and reheat without much difficulty or taste loss too. On this note: how exactly does one deal with, say, a quart-sized-Ziploc-bag brick of frozen chili? Fridge? Countertop? Microwave? Skillet? Toss it in a pot of boiling water then reduce it back down?
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May 14, 2013 07:32
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I just had a great idea in the shower. Dessert chili. Picture this: Jellybeans, chocolate chunks, candied fruit, all in a chili-pepper infused dark chocolate sauce, topped with white chocolate shavings and whipped cream.
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Apr 25, 2014 19:17
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Hollismason posted:What's something that would be like a low to medium heat but with a kind of smokey flavor. Chipotle-flavor tabasco sauce, maybe...
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Apr 29, 2014 07:21
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Bob Morales posted:Everything else was sweet, tomatoey, one tasted like they used Chef Boyardee Ravioli sauce, some mother fucker put meatballs in their chili, someone else had so much italian sausage in theirs... Clearly you wandered into a spaghetti sauce cookoff by mistake.
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Feb 23, 2015 16:33
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Better A, B or C? 
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May 1, 2016 18:06
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I made a three bean chili. (Not pictured: the shot of jalapeno vodka I deglazed with, the bottle of Newcastle Brown Ale I poured in, or the half can of chipotles in adobo sauce that went in.) Pinto, chocolate, and coffee.
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Aug 22, 2018 08:44
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litany of gulps posted:I'm getting triggered, too. But, honestly, it was probably pretty tasty. Even if the garlic is a token effort and those peppers are lonely and that's a lot of tomato stuff and oh god Both the garlic and the peppers were representative of larger amounts off camera. Not to mention the chipotles in adobo sauce which actually made the whole thing a little too spicy. Guilty on the tomatoes though.
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Aug 23, 2018 16:22
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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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Ranter posted:https://youtu.be/oxnMtQHehhs "So my recipe is actually chili con carne, not the typical 'chili'." 
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Dec 1, 2019 17:39
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Make mine a garlic sourdough bread bowl.
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Oct 8, 2020 17:58
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| # ¿ Apr 26, 2024 03:29 |
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Today on GMM: Will it chili? https://www.youtube.com/watch?v=GZnoDNIW0OI
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Oct 24, 2022 13:52
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