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Lamb chili is fantastic, and I think the flavors of goat and lamb would go together well. Go for it, report back on how good it is!
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Dec 11, 2013 00:25
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bunnielab posted:
Looks pretty amazing. If you aren't anti-bean, I think pintos or hominy would be awesome in there. Otherwise, you will have an excellent bowl of red meat. Enchiladas...mmm. That's an idea.
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Dec 12, 2013 00:51
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bunnielab posted:Beans are only OK in ground meat chilis where they add a needed firm texture. I would probably freeze most of that and use it as a chile sauce in burritos, empanadas, enchiladas, etc. Maybe take a portion and stick rehydrated dried peppers in it to make your own chipotle in adobo sauce analogue (but neither chipotles nor adobo sauce).
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Dec 12, 2013 07:19
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Kenning posted:The main reason to make chili powder is so you have chili powder sitting around. It's a nice seasoning! But if you just want it for a batch of chili the paste will do the trick, since that's essentially what the chili powder turns into once it gets into the pot. You can also use chili paste to cook with! After all, you see a lot of ginger/garlic/chile pastes used in Asian cooking - why not sub a fresh chile paste for a dried reconstituted chile paste?
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Jan 9, 2014 11:24
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Neptr posted:Another New Englander here, can anyone recommend a chili powder blend I can buy online so that I can experience what non-ground-meat+spice-packet chili taste like? I can't find any dried peppers around here, all the ethnic markets I've seen are Eastern European, and I don't have a spice grinder / mortar and pestle anyways. I don't understand why this isn't the first thing people linked: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html That's my go-to ordering spot for chiles. If you want a blend, they have some really nice chili blends, I hear. I haven't tried them, but someone told me their Chili 3001 is really tasty.
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Jan 19, 2014 05:09
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FaradayCage posted:I'm thinking of using beef shank next time I make chili. Anyone ever do that? Shank is incredibly tasty, meaty, and tender when slow-cooked. It's perfect for dishes like chili, where you simmer all day, because the collagen content is very very high. I haven't used shank specifically, but it should work perfectly. A little google research suggests that other people have had success with shank chili.
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Apr 15, 2014 23:13
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Beer4TheBeerGod posted:The amount of "stuff" in beer that isn't water is so low that I'm not sure adding a single beer to a 5 pound batch of chili is noticeably affecting the flavor. Having made chili without and with beer, I'm pretty sure that you're wrong.
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May 27, 2014 03:13
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Hollis Brown posted:I can't get chili to break down at all. I use a chuck roast, cut into 1/2" cubes, and it seems no matter how long I cook at a temperature where the liquid is barely bubbling it doesn't seem to break down. Any ideas? It's still delicious mind you I just can't achieve this break down thing that I read about. How long have you kept it simmering? For me, it's taken 12 hours sometimes to get meat to break down in chili. Other times, 4 hours - it really varies.
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Sep 21, 2014 18:05
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Just toss that fat right in; if it won't incorporate (it will), you can skim it off later, but you get more flavor in the meantime. Re: mushrooms, more umami is never a bad thing. Do you like the idea of mushrooms in chili? I do, and I like mushrooms in chili, and they're going to pretty much dissolve anyway, so just do it (or grind up some powdered mushrooms and toss that in, then proceed to use it as a condiment on everything you eat).
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Oct 5, 2014 05:52
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Do they list specific cuts on any hot dogs?
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Oct 7, 2014 04:20
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Probably because people would be grossed out at seeing it - that doesn't mean the meat is bad, just that people don't want to see it in their food. Just like heart, or tongue, and those are both delicious.
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Oct 7, 2014 05:53
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Stir a bunch of plain mashed potatoes into it.
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Nov 2, 2014 00:03
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I've stored chipotladobo in tupperware for like two months. It's super acidic, so it's relatively safe to store long term, I would think. I make huge batches and eat them for months wherever I think a spicy, tangy, smoky bite would be helpful.
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Nov 21, 2014 01:51
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dis astranagant posted:The smoke should be in the peppers. The sauce is pretty much just paprika and vinegar. Adobo should contain, at the very least, onions, garlic, tomato, and vinegar. I don't have a store bought can handy so I can't check, but I can't imagine something that anemic tasting like that.
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Nov 21, 2014 20:53
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I really like TVP instead of meat in chili. It has a similar texture, and it'll absorb flavor like nothing else.
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Dec 11, 2014 00:54
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withak posted:It has to absorb flavor because it has none of its own. Correct. It is also really good at absorbing flavor.
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Dec 11, 2014 01:38
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Well, it's a better option than tofu, as previously suggested. What would you say is a good meat substitute in chili?
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Dec 11, 2014 03:30
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I'd rather have TVP chili than chicken chili, personally. Better texture, and they'll end up tasting similar. E: lol, chili purism SymmetryrtemmyS fucked around with this message at 03:36 on Dec 11, 2014 |
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Dec 11, 2014 03:33
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Then what are you doing giving advice on meatless chili?
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Dec 11, 2014 03:48
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mindphlux posted:atlanta. They're like a dollar in Oregon. I see them for $0.79 and $0.69 most places. I made my own once. It was a huge waste of effort - the canned ones were way better.
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Feb 18, 2015 12:01
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Bob Morales posted:Do you do anything with the grease? I've wanted to try it for a while. Strain and save it in the fridge like bacon grease or lamb drippings. I use it for frying or scrambling eggs, making a hash, and so on. It doesn't stay good for long, so use it quickly.
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Feb 19, 2015 01:48
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Bob Morales posted:Burnt a few of my chilis when I was roasting them, hopefully it doesn't ruin my chili. Oxtail and beef heart. I think the worst possible scenario there is that you will have a charred flavor in your chili. Delicious.
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Feb 22, 2015 02:46
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Whether powder or paste, I think it's important to make it (relatively) fresh - there are no ground spices I keep longer than a week. Having several mortar/pestles and a blade grinder make this easier.
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Mar 31, 2015 22:09
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adorai posted:To be more specific, it appears to be chili 5 way. Chili, spaghetti, onions, cheese, and beans. Common menu item at steak-n-shake. It probably ought to be just as welcome in a chili thread as a chili dog would be. So, quite welcome?  : chili burgers, discuss
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Apr 8, 2015 03:55
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mindphlux posted:just because I feel like we need to establish the ground rules again ever so often in this thread That's a particular variety (of chili, which is a category of dishes) that I call "boring chili."
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Apr 8, 2015 06:18
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mindphlux posted:basically yeah While I don't disagree with anything you said there, I do disagree with what you first said, which is that nothing that isn't only: Mindphlux posted:Beef. Not ground - cubed, preferably something with good beefy flavor. Preferably chargrilled or at least seared off.
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Apr 9, 2015 07:02
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Does the pizza thread have the same argument? "The only pizza is dough, a little bit of tomato, mozzarella, and lots of heat. Anything else can be called pizza alla salame, or whatever you mouthbreathers like to call it, but it is NOT 'pizza'."
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Apr 10, 2015 21:49
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Casu Marzu posted:See: party cut, St Louis style, deep dish, pineapple Those are all types of pizza, just like Texas style, Cincinnati style, etc. are all styles of chili. I'm asking more if anybody yells at other people for 'mistakenly' calling Chicago style pizza 'pizza' in that thread.
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Apr 10, 2015 22:12
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Bob Morales posted:Putting cheddar cheese and pepperoni on macaroni elbows would be 'cincinatti pizza' and it would also make me very angry. What if you put cheddar cheese and an 'American goulash' style topping (that is, ground beef, paprika, tomato based sauce with typically macaroni elbows) on top of pizza? That could be really good, if a bit sacrilegious. e: or really gross
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Apr 13, 2015 21:45
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THE MACHO MAN posted:skyline squirts and a bunch of spergy posts, damnit. That's why I come to GWS, how about you?
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Apr 14, 2015 05:50
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Shukaro posted:Take a big-rear end needle, fill with chili paste, fill meat with chili paste. 
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Apr 16, 2015 04:38
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flesh dance posted:I've never attempted "serious" chili and was thinking of starting by giving this a go. The only thing is it calls for a teaspoon of marmite, which I know I'm not going to find at the store down the street. Is there anything that could substitute, could I omit it, or should I go out of my way to get a jar? (I've never had it, so I don't know exactly what taste I should be going for) The marmite is used to add an intense punch of rich meatiness. Go ahead and skip it, but add a dash of fish sauce and Worcestershire instead.
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Apr 19, 2015 22:30
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Dr. Gitmo Moneyson posted:So getting back to my homemade chili powder thing... 1. Yeah, you don't want burnt seeds, and the oils are mainly contained in the seeds - just like nuts, they go from warm to burnt almost immediately. 2. Yeah, go for it. I usually toast in a pan, because it's easier to tell when they're where I want them, but the oven works fine too. 3. It can take a varying amount of time. You should be able to smell them - and when you can, leave them to cool.
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Apr 26, 2015 22:52
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d3rt posted:we need something like this here https://jordoschopshop.com/ Jordo's Ketchup tastes like "American ketchup without any chemicals." So, what is it, a vacuum? Seriously though, that's an amazing store. I'd love something like that near me. They've got great selection, and it's all very fresh.
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May 8, 2015 08:09
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withak posted:Mostly it probably means they use a smaller amount of brown sugar instead of a larger amount of corn syrup so it isn't sweet. Fewer or no preservatives and so on too, I'm sure. I was just poking fun at it, since chemicals are what make up ketchup (and you, and me, and everything you eat, and so on) 
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May 8, 2015 21:12
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22 Eargesplitten posted:You could also put it on rice, make that poo poo last forever. By all means, skip the tomato. I like the acidity and sweetness of tomato paste in chili, but if you don't, go without. There are a lot of snobs who will insist that tomato never ever goes in chili.
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May 25, 2015 23:56
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Tendales posted:I made chili a few days ago (it was delicious), and I've still got some leftover chipotles in adobo sauce. As tempting as it is to just make another batch of chili, does anyone have any better ideas what to do with the leftover peppers? Mayonnaise with pureed chipotles in adobo is one of the best sandwich spreads known to man.
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Oct 21, 2015 01:45
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Dr. Gitmo Moneyson posted:I have a Ninja food processor with the vertical blades, but not an actual blender. Can I make chili powder with that? Yes, but it'll end up with bigger chunks of pepper. I would instead soak them in stock or beer, then blend in your Ninja. You'll end up with chili paste, since the soaking softens the peppers enough for your Ninja to work well.
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Jan 2, 2016 22:35
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Scientastic posted:That's fine, I don't mind. I often make the mistake of thinking everyone else wants constructive criticism so that they can strive towards self improvement, but I forget that some people are happy with mediocrity. Every time someone starts a post with "This is my award winning chili" you get this thread. It's completely predictable.
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Feb 29, 2016 01:13
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Missing Name posted:Turkey can be used to make stew, for sure. Just use chicken broth, a can of green chiles, lots cilantro, white beans and you have something. I dunno what, but certainly a thing. Just not chili. Chili verde, which is a real thing, but not a Texas Bowl Of Red which is apparently the only definition of chili for some people.
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Jul 3, 2016 00:23
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