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tronester posted:Thank you so much for creating this thread! That's probably more salt than you'd need for 3lbs. start with 1/4tsp, and then add another 1/4tsp at the end of the cooking and adjust. What cooking liquid are you going to use? Reserving the soaking water to add never hurts. Some general chili advice is that the base is meat, chilis, cumin, and garlic. Add anything you want on top of that to your liking - garam masala, allspice, cocoa powder, oregano, tomatoes, beans, onions, whatever, just make it what you want. Although, adding some alcohol is a great idea, especially if you're going to use tomatoes.
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Nov 29, 2011 18:58
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I grew up with cornbread and tortillas, depending on the sporting event. And boiling birds forever seems like a good way to have bland meat 
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Nov 29, 2011 21:12
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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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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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Yo, yo poo poo probably ain't chilil. Stop being terrible and asking about it. Here's some real advice: half the point of simmering a chili is to mellow out the alcohol. Sous vide'ing the chili means that the beer has nowhere to go and is pretty much terrible. However, the meat was the best texture ever. If you're going to sv a chili, cook the meat sv, and the sauce of the stovetop.
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Dec 15, 2011 09:12
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signalnoise posted:Thanks for this, btw what is your favorite temperature for a chili? I like about like 55 After a bit of googling and a while of avoiding the thread because I thought I had posted something completely incoherent, ya 55C. I've since done the same chili with everything except the beer in the SVS, then picked out the meat, added the beer to the sauce, and simmered to taste. The texture is so much better for cubed beef, but I will still always add a ground pork for some different textures goin on.
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Jan 9, 2012 08:17
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barbudo posted:The issue with that, in my opinion, is that the "sauce" derives liquid both from peppers, any other sauces or vegetables you might add, as well as juices from the meat. But it sounds interested. Easy peasy just empty the meat juice from the sv bag into the sauce and make sure you get the delicious fond mallards from when you sear the meat. Or get some bones and simmer them in the sauce.
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Jan 10, 2012 02:30
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HEATHEN
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Jan 10, 2012 08:29
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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.) Don't make friends with people that hate food.
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Jan 18, 2012 05:51
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angerbeet posted:It's too late now! With enough episodes of CSI, I bet you could fix that
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Jan 21, 2012 06:34
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Good job on the chili, welcome to our hipster poor people food dance battle gang
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Mar 1, 2012 01:13
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That's adorable.
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Apr 29, 2012 05:41
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paraquat posted:In my defence, though: I'm a girl! Pretty sure you'd get skewered for calling yourself retarded because you're a girl ~teehee~ Sorry about your everything about you.
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May 7, 2012 03:53
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Walk Away posted:Don't do this. It's proving a point.
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May 7, 2012 07:41
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Grand Fromage posted:I'm seeing lots of beef, how do you guys feel about pork and a pork stock? Beef anything is hella expensive over here, pork is much more reasonable. Are you a retarded girl?
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May 7, 2012 08:04
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Mush some beans as a thickener, don't tell any antibeantites.
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Sep 11, 2012 22:15
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Made some chili last night, here's some of the specs: Kidney beans Chicken NO ALCOHOL!! Carrots Onions Some half-red jalapeno and "chili powder" No fucks given ohoho Overall, good chili build. e: forgot tomatoes!
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Sep 19, 2012 17:54
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pr0k posted:It looks slightly better until you do the double-take and realize it's for four pounds of meat. Which means the presidential ratio of 1/4 tsp cumin per pound of meat is an honored tradition I guess. I was thinking it was kinda close to my chili colorado recipe, if a little under-spiced, and then realized the same thing. Even with 1 tsp of cumin per pound of meat, I don't know if the cumin flavor is overly noticeable in mine.
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Sep 21, 2012 22:02
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Zedlic posted:I'm very interested in this too. Hearts are incredibly cheap, healthy and seem like a good cut to use in chili. Anyone tried it? SYFY HYPHY posted:aspichili
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Oct 16, 2012 16:28
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Kasan posted:But I come bearing chili This ain't no namby pamby feel-good soup thread, stranger 
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Nov 27, 2012 01:51
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Post a pic? If they're just dried chiles, you can reconstituted them in the chile, or do it before hand and chop it up. Add the chile soaking liquid, too, if you do that.
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May 29, 2013 03:24
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 The start of chili colorado. 4lbs beef stew meat, 1lb ground pork, 1lb ground lamb. Coors, tomoatoes, chilis, 'Murica.
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Jun 2, 2013 23:43
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Why waste a ribeye? Chili and stews are good for big, lean cuts of round or top. I mean, if you have it, and don't want to spend money to buy a different cut just for chili, go for it, but...it's like grinding down a porterhouse to make chicken fried steak.
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Jun 19, 2013 18:44
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Crazyeyes posted:What's the general consensus on pasta in chili? I know someone who will mix in a lb our so if died pasta I'm the last half hour or so of cooking. It's pretty darn tasty, but no longer "chili" in my book. Helps with the high-liquid issue some non-reducers run into, however. THE ONE TRUE CHILI REQUIRES NO CARBS Nah it doesn't matter, and is mostly regional. Our family from the south has chili over cornbread; family from the north has it over noodles, and Colorado family serves over rice. Who cares. But I wouldn't cook any of those IN the chili liquid.
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Jun 20, 2013 16:26
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THE MACHO MAN posted:I've heard of cornbread and rice, and those are pretty good, but where in the gently caress do you serve chili with pasta?? What region is this popular in?? I have never ever heard this. Upstate New York, German immigrants. But ya, Cincinnati/skyline chili is served over noodles. cornbread supremecy
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Jul 2, 2013 16:58
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Double batch of chili colorado + a can of black beans to thicken it or some retarded poo poo for babies
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Sep 29, 2013 07:50
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YEAH DOG posted:Double batch of chili colorado + a can of black beans to thicken it or some retarded poo poo for babies top right, your mom's favorite dildos
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Sep 29, 2013 07:51
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Doom Rooster posted:Looks really good to me. Just a couple of pieces of advice: If you like cinnamon in chili, you will like garam masala in chili. Again, be sparing.
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Oct 30, 2013 19:53
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FaradayCage posted:Char those babies on the open flame. Nothin says cooking like a torch in the kitchen. Get one of these and blister some peppers.
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Oct 31, 2013 16:58
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