A WOAFP chili thread with an actual recipe - Page 2

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[ARCHIVED THREAD] - A WOAFP chili thread with an actual recipe (Page 2 of 4)

Posted: 7/21/2019 10:26:54 PM EDT

[#1]

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You take the seeds out of chilis? I love the bite they add when they're pulverized in a blender. Aside from that, I gotta try this recipe.

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The seeds from guajillos and pasillas will add more of a sour earthy note than adding any spice. The seeds from the arbol or japones are great if you toast them first before blending in, but they do better ground in the spice Grinder. If not fine enough they can give a chalky texture to things.

Posted: 7/21/2019 10:35:16 PM EDT

[#2]

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Quoted: You forgot the beans.

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I was wondering when I would read this.

WOAFP: You win with this thread my friend.

I normally say beans are req'd but that is awesome.

Posted: 7/21/2019 10:40:39 PM EDT

[#3]

Wtf? No beans I'm out. But nice kitchen OP.

Posted: 7/21/2019 10:44:08 PM EDT

[#4]

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Chicken stock takes on the flavors of the dish while imparting a wonderful richness. Beef stock does not.

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Quoted:
why use chicken stock and not beef stock?

Chicken stock takes on the flavors of the dish while imparting a wonderful richness. Beef stock does not.

Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

Posted: 7/21/2019 10:46:25 PM EDT

[#5]

I screenshotted the shit out of the instructions.

God bless you.

Posted: 7/21/2019 10:47:41 PM EDT

[#6]

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Quoted:

Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

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I make my own beef stocks and bone broths, and would not use any of them on a dish like this. The chilis are the stars here and a beef stock would really take away from that.

Posted: 7/21/2019 10:49:39 PM EDT

[#7]

Awesome chili. Only thing I would add is a bowl of my Pintos on the side.

Posted: 7/21/2019 10:50:25 PM EDT

[#8]

Looks great I'd like to attempt to replicate this but what kind of beans would you recommend adding?

Posted: 7/21/2019 10:52:33 PM EDT

[#9]

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Looks great I'd like to attempt to replicate this but what kind of beans would you recommend adding?

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La charra on the side with some rice.

Posted: 7/21/2019 10:52:51 PM EDT

[#10]

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Awesome chili. Only thing I would add is a bowl of my Pintos on the side.

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That dog looks so much like mine

Posted: 7/21/2019 10:54:17 PM EDT

[#11]

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Quoted:
I make my own beef stocks and bone broths, and would not use any of them on a dish like this. The chilis are the stars here and a beef stock would really take away from that.

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Quoted:

Quoted:

Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

I make my own beef stocks and bone broths, and would not use any of them on a dish like this. The chilis are the stars here and a beef stock would really take away from that.

Yep

Posted: 7/21/2019 10:54:41 PM EDT

[#12]

Outstanding!

Posted: 7/21/2019 10:57:38 PM EDT

[#13]

Fantastic op!!!

Posted: 7/21/2019 11:20:53 PM EDT

[#14]

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Quoted:
I screenshotted the shit out of the instructions.

God bless you.

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Hopefully they don't take it down too fast. There may be hot dog sauce lovers on the mod staff though.

Posted: 7/21/2019 11:25:00 PM EDT

[#15]

Taco soup?

I'd still eat it, though

Posted: 7/21/2019 11:28:58 PM EDT

[#16]

Damn that looks good!!!

Posted: 7/21/2019 11:43:14 PM EDT

[#17]

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@subnet

Which do your prefer Ohio or tejas chili?

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Texas, and I must say, what you did looks fantastic. I became a convert several years before I actually lived here.

The ground meat, tomato and chili powder concoction I grew up with reminds me of home (and I still make it), but the real deal has so much more going for it.

Posted: 7/21/2019 11:44:58 PM EDT

[#18]

Quote History

Quoted:
Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

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Quote History

Quoted:

Quoted:
why use chicken stock and not beef stock?

Chicken stock takes on the flavors of the dish while imparting a wonderful richness. Beef stock does not.

Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

I disagree. OP did it right.

Posted: 7/21/2019 11:45:33 PM EDT

[#19]

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Beans have their place in a very different "chili" dish. I'll still go to town on a five way when I'm good an drunk.

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Whats the point of adding beans? Clearly OP isn't poor and can afford real protein.

Beans have their place in a very different "chili" dish. I'll still go to town on a five way when I'm good an drunk.

Some folks will do odd things when they are drunk.

That's not an excuse.

Posted: 7/21/2019 11:50:31 PM EDT

[#20]

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Some folks will do odd things when they are drunk.

That's not an excuse.

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Sub will back me up. When you grow up in Ohio you get a craving for that stuff every now and then.

Posted: 7/21/2019 11:54:31 PM EDT

[#21]

LOL. The Texan mafia have now fully endorsed adding ground coriander and chicken stock to their sacred dish. How can they plausibly deny beans after this ignominy?

I know, "bla, bla, bla." And everyone will recognize the hypocrisy.

Posted: 7/21/2019 11:56:30 PM EDT

[#22]

You forgot the beans, commie.

Posted: 7/21/2019 11:59:01 PM EDT

[#23]

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Sub will back me up. When you grow up in Ohio you get a craving for that stuff every now and then.

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Quoted:

Some folks will do odd things when they are drunk.

That's not an excuse.

Sub will back me up. When you grow up in Ohio you get a craving for that stuff every now and then.

It ain't chili, but it's God damn delicious.

Posted: 7/21/2019 11:59:13 PM EDT

[#24]

I would love to see a cook off between you and Krashdog.

Both of you are top muthafuckin' notch on food, but I give you the edge on booze.

Posted: 7/22/2019 12:05:24 AM EDT

[#25]

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Quoted:

Sub will back me up. When you grow up in Ohio you get a craving for that stuff every now and then.

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I grew up in MN and have a fondness for goulash which is what alot here call chili. Just substitute beans for elbow macaroni. Though in no way are the dishes comparable other than they can both be delicious.

Posted: 7/22/2019 12:08:01 AM EDT

[#26]

Way too much work. I would eat it but I would prefer Hormel chili w/beans out of a can.

Posted: 7/22/2019 12:09:44 AM EDT

[#27]

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Way too much work. I would eat it but I would prefer Hormel chili w/beans out of a can.

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Florida man ain't right in the head.

Posted: 7/22/2019 12:10:31 AM EDT

[#28]

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Way too much work. I would eat it but I would prefer Hormel chili w/beans out of a can.

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Posted: 7/22/2019 12:11:12 AM EDT

[#29]

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I would love to see a cook off between you and Krashdog.

Both of you are top muthafuckin' notch on food, but I give you the edge on booze.

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It's kind of cheating though because booze is my biggest hobby.

Posted: 7/22/2019 12:18:10 AM EDT

[#30]

Dayum OP I'm impressed. I'll give this one a try.

Posted: 7/22/2019 1:07:51 AM EDT

[#31]

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Quoted:
I disagree. OP did it right.

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Quoted:

Quoted:
why use chicken stock and not beef stock?

Chicken stock takes on the flavors of the dish while imparting a wonderful richness. Beef stock does not.

Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

I disagree. OP did it right.

+1

Posted: 7/22/2019 1:09:52 AM EDT

[#32]

Another Texan

you done good.

I always love your cooking threads, I have serious kitchen envy, love your tools, especially your cutting board.

Posted: 7/22/2019 8:16:05 AM EDT

[#33]

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Quoted:
I disagree. OP did it right.

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Quoted:

Quoted:
why use chicken stock and not beef stock?

Chicken stock takes on the flavors of the dish while imparting a wonderful richness. Beef stock does not.

Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

I disagree. OP did it right.

For some parts. It's not a Texas chili with coriander, sage, no sweet onions and chicken stock.

Posted: 7/22/2019 8:35:50 AM EDT

[#34]

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Quoted:

For some parts. It's not a Texas chili with coriander, sage, no sweet onions and chicken stock.

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It's dependent on who you learn in from. I learned this recipe in Mexico years ago as chili colorado, not in the US. Even there it was hotly debated home to home whether or not it used onions or whether or not you would put whole fresh peppers in near the end. All of these dishes are the same as other "home" meals. People are used to what they are used to and tend to think of the one their family made as the "authentic" version. All the while the only authentic parts needed for this dish are meats and peppers cooked down until soft and the meat is dyed red.

Posted: 7/22/2019 8:48:20 AM EDT

[#35]

The one thing I would add is a tablespoon or so of dark molasses. Adds another level of earthiness to the flavor without adding any sweet.

Posted: 7/22/2019 9:01:24 AM EDT

[#36]

Quote History

Quoted:
For some parts. It's not a Texas chili with coriander, sage, no sweet onions and chicken stock.

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Quote History

Quoted:

Quoted:
why use chicken stock and not beef stock?

Chicken stock takes on the flavors of the dish while imparting a wonderful richness. Beef stock does not.

Sorry, but a properly made beef stock (not store bought) imparts a much better flavor in a beef dish, like chili, than a chicken stock will.

I disagree. OP did it right.

For some parts. It's not a Texas chili with coriander, sage, no sweet onions and chicken stock.

I will garnish with raw onion and cilantro. If I'm out of cilantro, I will add coriander to the spice mix. Why not?

Posted: 7/22/2019 9:18:19 AM EDT

[#37]

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I will garnish with raw onion and cilantro. If I'm out of cilantro, I will add coriander to the spice mix. Why not?

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Tossing coriander into a Mexican dish is the same as tossing salt in with pepper. Its just sort of a standard

Posted: 7/22/2019 9:32:04 AM EDT

[#38]

10/10. Wish I could get mezcal around here

Posted: 7/22/2019 9:36:54 AM EDT

[#39]

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10/10. Wish I could get mezcal around here

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There is a massive market in the DC area. The biggest in the country really. I have to get all of mine during my work trips to Texas.

Posted: 7/22/2019 9:38:19 AM EDT

[#40]

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Quoted:
Tossing coriander into a Mexican dish is the same as tossing salt in with pepper. Its just sort of a standard

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Quoted:

Quoted:

I will garnish with raw onion and cilantro. If I'm out of cilantro, I will add coriander to the spice mix. Why not?

Tossing coriander into a Mexican dish is the same as tossing salt in with pepper. Its just sort of a standard

I have a jar of spice mix I refer to as house blend. It's generally the leftovers of the various rubs I've made. At this point it's probably just cumin, coriander, paprika, garlic/onion powder and s&p. With the ratios changing slighty per top off.

Posted: 7/22/2019 9:41:31 AM EDT

[#41]

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Quoted:

I have a jar of spice mix I refer to as house blend. It's generally the leftovers of the various rubs I've made. At this point it's probably just cumin, coriander, paprika, garlic/onion powder and s&p. With the ratios changing slighty per top off.

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And it's going to be delicious on just about anything you put it on. Not sure why people get so weird about some of these spices.

Posted: 7/22/2019 9:43:35 AM EDT

[#42]

Chili on a Fence Post, awsome!

Posted: 7/22/2019 9:50:51 AM EDT

[#43]

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Chili on a Fence Post, awsome!

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Now I have to fight the rain to take a messy photo. Way to go!

Posted: 7/22/2019 9:54:14 AM EDT

[#44]

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Now I have to fight the rain to take a messy photo. Way to go!

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Quoted:
Chili on a Fence Post, awsome!

Now I have to fight the rain to take a messy photo. Way to go!

Standing by for photo.

Posted: 7/22/2019 9:58:28 AM EDT

[#45]

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Quoted:
And it's going to be delicious on just about anything you put it on. Not sure why people get so weird about some of these spices.

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Quoted:

Quoted:

I have a jar of spice mix I refer to as house blend. It's generally the leftovers of the various rubs I've made. At this point it's probably just cumin, coriander, paprika, garlic/onion powder and s&p. With the ratios changing slighty per top off.

And it's going to be delicious on just about anything you put it on. Not sure why people get so weird about some of these spices.

I did a roaster chicken covered in it. The leftovers I shredded, added more spice mix and made "Mexican" chicken salad. Added some pico, lime, and cilantro.

Love that particular flavor profile. Poor poor soap tasters don't know what they are missing.

Posted: 7/22/2019 11:17:45 AM EDT

[#46]

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Quoted:

I did a roaster chicken covered in it. The leftovers I shredded, added more spice mix and made "Mexican" chicken salad. Added some pico, lime, and cilantro.

Love that particular flavor profile. Poor poor soap tasters don't know what they are missing.

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that's like making some good achiote paste and just using an adobe type marinade on everything. Every meat is tasty with it when you just give it a good hot char on a grill

Posted: 7/22/2019 11:21:24 AM EDT

[#47]

Well done.

Great photography, good ingredients...

I might have to try a bit of coco powder in my dried chile paste.

Posted: 7/22/2019 11:25:40 AM EDT

[#48]

Quote History

Quoted:
LOL. The Texan mafia have now fully endorsed adding ground coriander and chicken stock to their sacred dish. How can they plausibly deny beans after this ignominy?

I know, "bla, bla, bla." And everyone will recognize the hypocrisy.

View Quote

What liquid do you use when you rehydrate dried chiles for making chili?

The coriander I'm more meh on, but OP did so well on everything else it doesn't bother me. Plus its an actual flavor adding ingredient, unlike tasteless shitty canned legumes.

Posted: 7/22/2019 11:37:08 AM EDT

[#49]

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Quoted:

What liquid do you use when you rehydrate dried chiles for making chili?

The coriander I'm more meh on, but OP did so well on everything else it doesn't bother me. Plus its an actual flavor adding ingredient, unlike tasteless shitty canned legumes.

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I mean, I've seen it done with water, but why not use a good chicken stock that isn't going to change the flavor profile and is going to add some good depth.

Posted: 7/22/2019 11:41:22 AM EDT

[#50]

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Quoted:

I mean, I've seen it done with water, but why not use a good chicken stock that isn't going to change the flavor profile and is going to add some good depth.

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I agree with you 100%, I've tried both ways....sometimes depending on the chiles just using straight water can make it bitter too. I use chicken stock.

I asked him because anyone who posts like that doesn't rehydrate anything for chili...they're more of a can opening sort.....

[ARCHIVED THREAD] - A WOAFP chili thread with an actual recipe (Page 2 of 4)

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