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I made ground turkey chili yesterday because I didn't want to eat 2 pounds of beef. I also added beans, since purism is kind of out the window already
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Dec 11, 2014 04:54
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| # ¿ Apr 19, 2024 14:49 |
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I'm gonna make some chili tomorrow, its gonna be good 
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Nov 17, 2018 20:37
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Any suggestions for a chili that is way spicier than I was planning? Its been cooking for 2 hours and I did a taste test to check on the flavor and it was way spicier than I expected, I guess those dried chili arbols had more kick in them than I remembered I added some molasses, but I was wondering what other suggestions people have for it
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Nov 18, 2018 22:13
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I added some more molasses and some pureed tomatoes and that seems to have gotten everything back to the preferred flavor profile. I pureed the initial batch of peppers (fresh serranos and poblanos, rehydrated chipotles and arbols) I put in there, so I can't really swap out the liquid.
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Nov 19, 2018 00:56
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 Forgot to post this, I added way too many Arbol Chiles, but it was still really good It's got chorizo, short rib, and Chuck steak in it
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Dec 11, 2018 03:43
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Capri Sun Tzu posted:MSG is fantastic in Chili and all the health concerns about it are completely bogus as far as I know I skimmed some of the grease off while cooking, cant really say if it was from the shortribs or the chorizo The issue with Arbols was that I put way too many in and even after adding more tomatoes and molasses, it was still really hot for me and barely edible to my friends
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Dec 13, 2018 02:12
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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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If you want a great practical understanding of the role of toasting spices, start making Indian food
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Nov 17, 2019 08:07
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| # ¿ Apr 19, 2024 14:49 |
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We should ICSA for chili, it's been a while
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Oct 3, 2020 09:04
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