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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. Maybe European background, treating it like a goulash.
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Jul 2, 2013 05:45
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Smoked paprika is good in everything, basically.
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Apr 30, 2014 01:56
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Wrong thread, the beans thread is here http://forums.somethingawful.com/showthread.php?threadid=3592735 This is the chili thread.
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May 13, 2014 23:37
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Is there any Mexican style chorizo that isn't made of this? I shop at Mi Pueblo and this seems to be all that they carry. Cheap pork or beef or mixed lymph nodes and glands.
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Oct 5, 2014 23:23
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Beer4TheBeerGod posted:Where would I find this? Supermarket.
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Oct 6, 2014 02:50
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but then why do they not list lymph nodes and glands on the ingredients for decent all beef hot dogs?
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Oct 7, 2014 04:07
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i thought it was a regulatory thing, otherwise chorizo wouldn't specify poo poo. this lead me to believe that hotdogs are not glands and lymph nodes.
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Oct 7, 2014 05:33
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I deseed the chipotles.
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Oct 17, 2014 14:08
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Multiple cook-off winning chili - http://www.reddit.com/r/food/comments/2k30b0/i_cant_stop_winning_chili_cookoffs/ Recipe - http://www.reddit.com/r/food/comments/2k30b0/i_cant_stop_winning_chili_cookoffs/clheymj Jenn's World Famous Award-Winning Taco Chili quote:For a big crockpot full....you might want to scale down for a smaller batch! The ranch powder is key. +2490 upvotes
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Oct 25, 2014 04:13
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Ranch dressing packets will help
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Nov 1, 2014 23:27
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who is judging? what makes you think they will appreciate good chili vs. taco chili with corn, beans, fritos and ranch dressing packets?
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Nov 11, 2014 04:09
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FaradayCage posted:Add some beef stock (not broth). What's the difference, if buying either from a store?
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Nov 19, 2014 16:08
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mindphlux posted:Chili : FTFY. It's award winning.
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Apr 8, 2015 05:01
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MasterFugu posted:allrecipes.com is a good place to go if all you want is a food-based echo chamber. Have you read http://forums.somethingawful.com/forumdisplay.php?forumid=161 ?
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Apr 9, 2015 01:51
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withak posted:Ask your butcher I wish this existed. I live in the bay area and there's no such thing within 30 miles. only 'meat department' managers that supervise the unloading and stocking of pre-packaged meat.
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May 7, 2015 02:52
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we need something like this here https://jordoschopshop.com/
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May 8, 2015 06:23
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I thought it was the membranes/seeds in the chipotles that made it hot, not the sauce?
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Oct 20, 2015 02:29
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FetusSlapper posted:Chipotles are just jalapenos that have been dried by smoking. Canned chipotles are popular, and they're usually canned in adobo sauce; in which I think the spiciest ingredient is paprika. The jalapenos are bringing the heat still, its just that being a liquid and being canned with a solid, you tend to dissolve and absorb some of the chemical properties of the solid that you've been canned with. I know what they are, use them in my chili. I deseed them to reduce the heat for my wife. Ditching the sauce seems like a pointless waste.
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Oct 20, 2015 17:03
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quote:The consequence of this is nobody can import this wonderful chilli as stocks are checked and destroyed plus the obvious safety concern this controlled substance possesses - please note though, you would have to consume over 1.5kg of raw chipotle in one sitting to get close to any dangerous levels 
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Jan 28, 2016 00:05
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Crazyeyes posted:1.5kg isn't a whole lot... by chili standards. The only way this response makes sense is if you're American and so you don't know how much 1.5 kilograms of chipotle would be, given you're so used to freedom-units. Otherwise, wtf?
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Jan 28, 2016 17:22
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Ah OK that joke went over my head.
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Jan 29, 2016 00:04
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Horse Clocks posted:Also, Chipotle embargo? Off to whole foods to stock up on cans of the things. There's whole foods in the EU?
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Feb 3, 2016 18:18
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How does whole food's meat stack up to an English butcher shop? There's no real butchers within 30 minute drive of where I moved to in the USA (and the 30min away one is overpriced because they know they're good). The supermarket meat here is atrociously bad quality. However, the Whole Foods is 20 minutes away and has half-way decent meat; I don't give a poo poo about organic, just quality produce. I miss Australian butchers and greengrocers  Looks like you can get a small 200g can of chipotle in adobo shipped from the USA for £4.70 inc. postage on eBay. San Marcos (the best one) is £5.45
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Feb 4, 2016 18:33
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LorrdErnie posted:Obviously I can't be sure since I don't know where you are in the US but if you have a moderately large population of ethnic minorities in your area theres a solid chance there actually is a butcher thats just difficult to find online. Barring that Whole Foods generally beats out the grocery stores in quality if not necessarily quality for your money. Other good options are farmers markets or possibly a food Co-op. Mexican 'butchers' near me don't do the cuts of meat that I want, and the quality of the meat is still poor. For them it's all about being the cheapest. I also don't speak enough Spanish to ask them to cut me proper thick cuts of steak. My local asian market is great for cheap pork, but again their beef is weak. Farmers markets are only on weekends, and my local one doesn't run during the winter. Nearest co-op is further than the butcher. Thanks for your help, but I've been dealing with this for almost 10 years I know whats up.
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Feb 4, 2016 18:50
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chocolate and coffee stout is p. good in chili.
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Feb 5, 2016 04:55
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For all the filet mignon haters, didn't you read? They won a COMPETITION! Therefore it's not a bad recipe. Case in point this woman keeps winning chili competitions: https://www.reddit.com/r/food/comments/2k30b0/i_cant_stop_winning_chili_cookoffs/ quote:2 lbs ground beef You might question the ground beef, corn, ranch dressing powder, taco seasoning and packaged rice but it's competition winning.
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Mar 2, 2016 22:59
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pork is good in everything.
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Mar 18, 2016 02:34
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I prefer san marcos. Though, chiLpotle? I never noticed that before.
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May 1, 2016 18:26
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I'm going to deliberately pronounce and enunciate the L now and see how many hits I get. Like a reverse Expresso.
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May 5, 2016 01:43
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Nobody should give a poo poo about what goes into your chili unless it's a packet of ranch dressing powder. Or turkey.
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Jun 21, 2016 17:00
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Taking the chili thread back to its roots with A Good Chili Post. Well done. Got any more pics of the final product?
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Jul 27, 2016 18:02
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Hurt Whitey Maybe posted:Beef stew. Yeah, make your in laws a good stew. FaradayCage posted:What do you get when you have a lot of money but not a lot of culinary experience? Maybe filet mignon chili. Maybe this. Needs some packet ranch dressing and taco seasoning though.
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Oct 20, 2016 16:31
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Chili cook off competition at work Friday after next. I spent the weekend making a shitload of quality beef stock. For the actual chili, if I'm planning on using this stock, do I also add some beer or is it one-or-the-other? And when people such as Iron Leg are listing 'chorizo, casing removed, cut into cubes' are they referring to harder Spanish chorizo? Because the Mexican stuff I've seen here is super soft and obviously you have to remove the plastic tube it came in. Bald Stalin fucked around with this message at 16:07 on Nov 21, 2016 |
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Nov 21, 2016 16:04
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neogeo0823 posted:Chilis can range from spicy to fruity to smokey to rich and earthy. The wiki link Iron Leg posted has a quick guide to some of the more common dried chilis and what they taste like. Isn't anchos the name for dried poblanos?
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Nov 21, 2016 20:44
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  Getting my stuff together for the work chili cook off competition. I bought a little Cuisinart food processor that has 'forward chop' and a 'reverse grind' settings. For the chili powder do I want a chop or a grind?
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Nov 23, 2016 03:13
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Think I want more of a powder. I'll play with the settings and see how it goes. Don't own a blender.xergm posted:What's the major difference of making chilis into a paste instead of powder? I could be wrong, but a dry powder would keep longer in your cupboard for another day whereas a paste will go bad quicker?
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Nov 23, 2016 18:43
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Why would adding water to the chilis resulting in a paste make it less gritty than adding the powder to the chili pot with stock/beer?
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Nov 24, 2016 01:26
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So here's my big post. Work chili cook off is Friday but I figured letting it rest 2 days in the fridge will only help the flavor. I'll post final results but I'm expecting not to win given the history I'm hearing around curries and not-chilis winning because they're not-chilies. Sounds like some BS but hey I learned a lot doing this. One big thing I learned was the dried chilies I got had dirt on them. Washing them properly resulting in water. Water resulting in toasting being annoying so I switched to paste. I also learned the BEST chipotle in adobe brand is La Morena, even better than San Marcos. Pics incoming in various qualities and sizes because I am NOT a food photographer and suck. Everything taken with my phone. Preparing the stock the weekend before last:  Getting my chilies together:  Couldn't get a smoked beer from my nearest BevMo so picked this for the bourbon/oak instead:  Mollie Stones is a ripoff but Alex was cool. I cut these up myself:  I spent too much time trying to get an efficient photo of everything so deal with it. Stock is on the far right:  I did a bunch of stuff that isn't pictured. Here's the end result, at the start of the simmering step:  4 hours later:  I opted for the more 'pulled' style of meat than leaving the soft chunks in tact. Hopefully this pays off:  Thanks for watching.
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Dec 1, 2016 07:01
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FaradayCage posted:I gotta ask how much basil flavor is left after drying out the leaves and simmering them for up to four hours in chili. I just followed the recipe. I don't think it's much different to making ragu?
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Dec 1, 2016 20:13
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I think a can of chopped high quality canned tomatoes, with a quantity of meat as large as what I used and cooked for as long as this doesn't bring too much tomato flavor at all. It wasn't like your typical Americanized spaghetti sauce with passata/paste up to the eyeballs. I've made Mario Batali's Ragu which is just a couple teaspoons of paste and that's it for tomato, which allows the other flavors to shine through.
Bald Stalin fucked around with this message at 18:40 on Dec 2, 2016 |
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Dec 2, 2016 18:37
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