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Posted: 10/19/2022 5:13:55 PM EDT
[#1]
Quote HistoryQuoted: And a dollop of sour cream and fresh chopped onions. Quote HistoryQuoted: Quoted: I'm sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it and fruity pebbles |
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Posted: 10/19/2022 5:15:13 PM EDT
[#2]
Quote HistoryQuoted: Don't for get the PButter Sandwich to dip in it. Quote HistoryQuoted: Quoted: I'm sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it I thought I was the only PB sammich dipper here. Honey on the sammich as well if available. |
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Posted: 10/19/2022 5:16:54 PM EDT
[#3]
op buys his chili's off of amazon, lol
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Posted: 10/19/2022 5:18:37 PM EDT
[#4]
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Posted: 10/19/2022 5:20:10 PM EDT
[#5]
Quote HistoryQuoted: You made Chili con Carne. Quote HistoryQuoted: Quoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I’d get crucified by the beans or the no beans side. So here we are.  You made Chili con Carne. If your chili isn't with meat then it isn't really chili at all, is it? |
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Posted: 10/19/2022 5:24:32 PM EDT
[#6]
Only problem with these off-the-cuff recipes is you'll never, ever be able to get the exact mix to replicate it again.
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Posted: 10/19/2022 5:28:04 PM EDT
[#7]
Quote HistoryQuoted: Only problem with these off-the-cuff recipes is you'll never, ever be able to get the exact mix to replicate it again. even if you match it gram for gram it wouldn't be the same. The peppers will never taste exactly the same between growing variations aging toasting etc same with the meat. As long as you remember the types of chilis you can get the profile very close. Luckily op has a photo of the ingredients in this very thread. |
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Posted: 10/19/2022 5:35:14 PM EDT
[#8]
Quote HistoryQuoted: and fruity pebbles  |
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Posted: 10/19/2022 5:37:22 PM EDT
[#9]
That looks great....I have learned over the years, you make the chili for you, not what some others think it should be.
I have been using Wick Fowlers 2 Alarm mix for years and my family gobbles it up. If you really want to piss off the purist, I add Blue Runner kidney beans to my chili and when I do, it goes even faster. I cooked this for the guys at work when I was still working and they would fight each other to get more out of the pot. Then put some over rice, yes heads explode over this, chili over rice is fantastic ETA: What is my secret ingredient for my chili, you guessed it, Rotel tomatoes....damn straight... YOU DO YOU |
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Posted: 10/19/2022 5:38:47 PM EDT
[#10]
Quote HistoryQuoted: That looks great....I have learned over the years, you make the chili for you, not what some others think it should be. I have been using Wick Fowlers 2 Alarm mix for years and my family gobbles it up. Lol, I have a buddy who cant cook for shit and loves my chili. I went to his place on NYE and he made chili that was really pretty good. I was impressed until I found the Wick Fowlers packaging in the trash...
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Posted: 10/19/2022 5:40:27 PM EDT
[#11]
Here is a trick they won’t teach you in Texas.
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Posted: 10/19/2022 5:42:45 PM EDT
[#12]
Quote HistoryQuoted: Here is a trick they won’t teach you in Texas. https://www.hkpro.com/media/img-7057-jpg.274171/full work harder for shittier results? You're right, I wouldn't teach anyone that. Peppers get rehydrated then go into the blender until fine enough to push through a fine strainer. |
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Posted: 10/19/2022 5:45:09 PM EDT
[#13]
Quote HistoryQuoted: Here is a trick they won't teach you in Texas. https://www.hkpro.com/media/img-7057-jpg.274171/full  You're going to be at it for a while. 
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Posted: 10/19/2022 5:50:03 PM EDT
[#14]
Your Sloppy Joe sauce looks great..
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Posted: 10/19/2022 5:51:49 PM EDT
[#15]
No cocoa powder?!
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Posted: 10/19/2022 6:07:40 PM EDT
[#16]
Quoted: I got a shit ton of dried chilies for a different recipe and wound up not doing it. So I hydrated a bunch of all of these. Browned the meat. Added smoked paprika, salt garlic, cumin, chili powder, diced tomatoes, tomato sauce, rotel OMG..... https://www.ar15.com/media/mediaFiles/42361/E3226109-AE33-488A-83AF-7E8B120D13C8-2568922.jpg https://www.ar15.com/media/mediaFiles/42361/C2ECA295-036F-4504-93A8-B6EB708EB6B2-2568924.jpg https://www.ar15.com/media/mediaFiles/42361/51CD9148-09AA-4976-A50C-2241BCB41E80-2568925.jpg https://www.ar15.com/media/mediaFiles/42361/570BC2C3-B22F-436D-AD7A-C437631E408C-2568926.jpg https://www.ar15.com/media/mediaFiles/42361/9263FA8C-92BF-4A28-8B5C-2EBED71A780E-2568923.jpg @mjohn3006 I'd be willing to die eating this glorious burning... for science!
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Posted: 10/19/2022 6:10:44 PM EDT
[#17]
Quote HistoryQuoted: Here is a trick they won’t teach you in Texas. https://www.hkpro.com/media/img-7057-jpg.274171/full bro buy a blender |
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Posted: 10/19/2022 6:17:45 PM EDT
[#18]
Quote HistoryQuoted: If you're going to use a mortar and pestle for real on a batch of chili, I'd suggest using one sized for the job. That one is "cute". You're going to be at it for a while. Quote HistoryQuoted: If you're going to use a mortar and pestle for real on a batch of chili, I'd suggest using one sized for the job. That one is "cute". You're going to be at it for a while. Quoted: work harder for shittier results? You're right, I wouldn't teach anyone that. Peppers get rehydrated then go into the blender until fine enough to push through a fine strainer. It won’t be terrible if you use a blender. But you should probably preface your recipe with “quick,” easy,” or “Texas style,” more akin to those recipes you find on google that are full of ads and videos you have to scroll through to find the ingredients. Quoted: If you're going to use a mortar and pestle for real on a batch of chili, I'd suggest using one sized for the job. That one is "cute". You're going to be at it for a while. My biggin’ was lost in a move and I’m looking to replace. That one was a $15 impulse buy at Target. |
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Posted: 10/19/2022 6:19:50 PM EDT
[#19]
I cooked that exact same pack of beef tonight for tacos. Lol
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Posted: 10/19/2022 6:20:50 PM EDT
[#20]
Quote HistoryQuoted: I don't see enough beans.... The stew could use some potatoes and carrots. |
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Posted: 10/19/2022 6:22:42 PM EDT
[#21]
Quote HistoryQuoted: bro buy a blender Quote HistoryQuoted: Quoted: Here is a trick they won’t teach you in Texas. https://www.hkpro.com/media/img-7057-jpg.274171/full bro buy a blender Seriously. Even my abuelita who lives in a podunk town in Mexico grinds her chiles in a Vitamix. But if you enjoy the manual labor of grinding chiles by hand, get a "metate". It'll grind faster and better.  |
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Posted: 10/19/2022 6:27:17 PM EDT
[#22]
No corn
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Posted: 10/19/2022 6:27:55 PM EDT
[#23]
Quote HistoryQuoted: I make a decent pork chile colorado 1. Cut up a couple pork shoulders into small cubes. 86 the connective tissue 2. Season w salt, pepper, cumin. 3. Sear in small batches 4. Sweat some sliced onion in the pan you seared the pork in. Make sure to get all the yummy brown bits 5. Add some whole garlic cloves until soft 6. Transfer the onions, garlic, and the chiles you hydrated in hot chicken stock for about an hour to a blender. 7. Purée in batches until you have the sauce 8. Add the sauce and the pork to a coverable pot (I like to use an enameled cast iron one) 9. Cook at low temp for a couple/few hours until pork is tender Serve on tortillas with some cilantro, crema, and whatever else you’d like. (just try to not gringo it up please) OP had my curiosity, but this has my attention. I’ll be trying that Redfish. Gracias. |
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Posted: 10/19/2022 6:36:45 PM EDT
[#24]
Quote HistoryQuoted: The tomatoes make it unorthodox (  ), but it does look tasty.The definition of Unorthodox: allowing the “head” chili judge to enter a contest he is judging; also see: allowing the “head” chili judge to enter contest he is judging with his girlfriends frozen chili. That’s fucking Unorthodox |
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Posted: 10/19/2022 6:39:04 PM EDT
[#25]
The best thing about chili is that I have no recipe. It comes out different every time.
Sometimes it's incredible. Sometimes it's not. But every time is good.  I see what I have.....and start dumping. |
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Posted: 10/19/2022 6:55:05 PM EDT
[#26]
Quote HistoryQuoted: I thought I was the only PB sammich dipper here. Honey on the sammich as well if available. Oh shit. So this is a real thing?? Learned something new. I eat pork and beans on toasted , buttered sourdough pretty regularly, so we all have our things. It grosses my kids out. As does my cornbread in milk. That should have honey too. |
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Posted: 10/19/2022 7:16:01 PM EDT
[#27]
OPs chili looks better than his spelling.
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Posted: 10/19/2022 7:22:31 PM EDT
[#28]
Quote HistoryQuoted: Possibly some cinnamon in it, and some spaghetti under.....  Quote HistoryQuoted: Quoted: And a dollop of sour cream and fresh chopped onions. Possibly some cinnamon in it, and some spaghetti under.....  |
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Posted: 10/19/2022 7:36:28 PM EDT
[#29]
Quote HistoryQuoted: I'm of the opinion that using tomatoes (or tomato products) is the graver sin.  (I grew up eating it prepared the way Midwesterners do it, so I do still enjoy it - tomatoes, ground beef, beans and all - for nostalgic reasons )I even make it that way on occasion, for my family. I just don't tell anyone. Or take pics, lest there be evidence. Quote HistoryQuoted: Quoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I'd get crucified by the beans or the no beans side. So here we are. (I grew up eating it prepared the way Midwesterners do it, so I do still enjoy it - tomatoes, ground beef, beans and all - for nostalgic reasons )I even make it that way on occasion, for my family. I just don't tell anyone. Or take pics, lest there be evidence. I made "not chili" before and posted pics....I still used chunks of beef though. It was a fun thread. |
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Posted: 10/19/2022 7:55:59 PM EDT
[#30]
IN.
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Posted: 10/19/2022 7:59:58 PM EDT
[#31]
Quote HistoryQuoted: OPs chili looks better than his spelling. Spell check says fine. So I’m coinfuced |
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Posted: 10/19/2022 8:30:54 PM EDT
[#32]
Quote HistoryQuoted: Oh shit. So this is a real thing?? Learned something new. I eat pork and beans on toasted , buttered sourdough pretty regularly, so we all have our things. It grosses my kids out. As does my cornbread in milk. That should have honey too. Quote HistoryQuoted: Quoted: I thought I was the only PB sammich dipper here. Honey on the sammich as well if available. Oh shit. So this is a real thing?? Learned something new. I eat pork and beans on toasted , buttered sourdough pretty regularly, so we all have our things. It grosses my kids out. As does my cornbread in milk. That should have honey too. I’m into weird shit. But…… I mean if it were served to me, I’d eat it. But I don’t think I’ll make it to try |
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Posted: 10/19/2022 8:34:26 PM EDT
[#33]
Quoted: I got a shit ton of dried chilies for a different recipe and wound up not doing it. So I hydrated a bunch of all of these. Browned the meat. Added smoked paprika, salt garlic, cumin, chili powder, diced tomatoes, tomato sauce, rotel OMG..... https://www.ar15.com/media/mediaFiles/42361/E3226109-AE33-488A-83AF-7E8B120D13C8-2568922.jpg https://www.ar15.com/media/mediaFiles/42361/C2ECA295-036F-4504-93A8-B6EB708EB6B2-2568924.jpg https://www.ar15.com/media/mediaFiles/42361/51CD9148-09AA-4976-A50C-2241BCB41E80-2568925.jpg https://www.ar15.com/media/mediaFiles/42361/570BC2C3-B22F-436D-AD7A-C437631E408C-2568926.jpg https://www.ar15.com/media/mediaFiles/42361/9263FA8C-92BF-4A28-8B5C-2EBED71A780E-2568923.jpg Where are the arbols sourced from? |
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Posted: 10/19/2022 9:00:14 PM EDT
[#34]
Quote HistoryQuoted: OP had my curiosity, but this has my attention. I’ll be trying that Redfish. Gracias. Day nada |
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Posted: 10/19/2022 9:10:33 PM EDT
[#35]
Quote HistoryQuoted: The arbols are probably the spiciest in the lot. rest of the stuff is about on par with a jalapeno or less. I accidentally made chili with all arbols once. |
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Posted: 10/19/2022 9:22:37 PM EDT
[#36]
Quote HistoryQuoted: Arbols aren't hot. In the world of peppers no they aren't particularly hot. As the primary or maybe secondary ingredient to beef in a dish its too much for most people especially when i am too lazy to seed them. Just as a reference for the folks that aren't masochists a jalepeno has a scoville around 3000. An arbol being substantially smaller like a 10th the size rate 15000 to 30000. So you know using 10x the peppers that are 10x hotter is a little spicy. I wouldn't sit and eat a bowl of jalepenos either. I sort of like my poop to not burn. At some point i just dont understand going hotter. It already just tastes like burning, what are you trying to accomplish? |
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Posted: 10/19/2022 9:23:28 PM EDT
[#37]
Quote HistoryQuoted: Where are the arbols sourced from? Quote HistoryQuoted: Quoted: I got a shit ton of dried chilies for a different recipe and wound up not doing it. So I hydrated a bunch of all of these. Browned the meat. Added smoked paprika, salt garlic, cumin, chili powder, diced tomatoes, tomato sauce, rotel OMG..... https://www.ar15.com/media/mediaFiles/42361/E3226109-AE33-488A-83AF-7E8B120D13C8-2568922.jpg https://www.ar15.com/media/mediaFiles/42361/C2ECA295-036F-4504-93A8-B6EB708EB6B2-2568924.jpg https://www.ar15.com/media/mediaFiles/42361/51CD9148-09AA-4976-A50C-2241BCB41E80-2568925.jpg https://www.ar15.com/media/mediaFiles/42361/570BC2C3-B22F-436D-AD7A-C437631E408C-2568926.jpg https://www.ar15.com/media/mediaFiles/42361/9263FA8C-92BF-4A28-8B5C-2EBED71A780E-2568923.jpg Where are the arbols sourced from? Um. Amazon? |
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Posted: 10/19/2022 9:35:02 PM EDT
[#38]
I just got done tearing up a pot of damn near identical chili I made tonight.
try toasting your dried peppers on a griddle for a few minutes next time before soaking. Not too long, or they get bitter, just 2 minutes on each side or so. It really brings out the flavor in them. |
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Posted: 10/19/2022 9:36:05 PM EDT
[#39]
Quoted: I don't see enough beans.... Quoted: I’m sure it tasted good. But a proper bowl of chili needs beans and a big handful of cheese melted atop it Quoted: NIce meat sauce Chili has beans. No beans is meat stew, optimistically. |
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Posted: 10/19/2022 9:40:33 PM EDT
[#40]
Quote HistoryQuoted: I made "not chili" before and posted pics....I still used chunks of beef though. It was a fun thread. Quote HistoryQuoted: Quoted: Quoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I'd get crucified by the beans or the no beans side. So here we are. (I grew up eating it prepared the way Midwesterners do it, so I do still enjoy it - tomatoes, ground beef, beans and all - for nostalgic reasons )I even make it that way on occasion, for my family. I just don't tell anyone. Or take pics, lest there be evidence. I made "not chili" before and posted pics....I still used chunks of beef though. It was a fun thread. I still tear up thinking about it. It was so beautiful. |
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Posted: 10/19/2022 9:41:50 PM EDT
[#41]
You know you made great chili when the bean mob hits maximum butthurt.
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Posted: 10/19/2022 9:49:27 PM EDT
[#42]
Quote HistoryQuoted: My greatest trolling moment of all time was Googling the Obama family chili recipe, making it (without mentioning where I got it of course), posting pics, and watching in glee as half the forum lauded me for making a proper chili. I still tear up thinking about it. It was so beautiful. Quote HistoryQuoted: Quoted: Quoted: Quoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I'd get crucified by the beans or the no beans side. So here we are. (I grew up eating it prepared the way Midwesterners do it, so I do still enjoy it - tomatoes, ground beef, beans and all - for nostalgic reasons )I even make it that way on occasion, for my family. I just don't tell anyone. Or take pics, lest there be evidence. I made "not chili" before and posted pics....I still used chunks of beef though. It was a fun thread. I still tear up thinking about it. It was so beautiful. sooooo i just looked that up a whole Tbsp of chili powder? hope you didn't hurt anybody! did you use beef or the optional turkey? |
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Posted: 10/19/2022 9:54:14 PM EDT
[#43]
Quote HistoryQuoted: sooooo i just looked that up a whole Tbsp of chili powder? hope you didn't hurt anybody! did you use beef or the optional turkey? Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I'd get crucified by the beans or the no beans side. So here we are. (I grew up eating it prepared the way Midwesterners do it, so I do still enjoy it - tomatoes, ground beef, beans and all - for nostalgic reasons )I even make it that way on occasion, for my family. I just don't tell anyone. Or take pics, lest there be evidence. I made "not chili" before and posted pics....I still used chunks of beef though. It was a fun thread. I still tear up thinking about it. It was so beautiful. sooooo i just looked that up a whole Tbsp of chili powder? hope you didn't hurt anybody! did you use beef or the optional turkey? Sounds gayer than 8 dudes fucking 3 dudes |
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Posted: 10/19/2022 9:58:45 PM EDT
[#44]
Nice.
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Posted: 10/19/2022 9:59:32 PM EDT
[#45]
Quote HistoryQuoted: sooooo i just looked that up a whole Tbsp of chili powder? hope you didn't hurt anybody! did you use beef or the optional turkey?
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Posted: 10/19/2022 10:02:17 PM EDT
[#46]
Where's the damn beans
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Posted: 10/19/2022 10:04:08 PM EDT
[#47]
Quote HistoryQuoted: Um. Amazon? Country of origin? |
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Posted: 10/19/2022 10:04:19 PM EDT
[#48]
Quote HistoryQuoted: Where's the damn beans For the OP....it does not matter at this point. For the normal folks the beans are on the side, as they should be. |
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Posted: 10/19/2022 10:05:18 PM EDT
[#49]
Quote HistoryQuoted: To be clear. I usually put beans in my chili. But I wanted this one to be about the peppers. And I knew I could not win here. I’d get crucified by the beans or the no beans side. So here we are. Chili should always be about the peppers, hence the name. What’s offensive about most of the bean crowd isn’t their use of beans—it’s their lack of peppers. They think a tablespoon of chili powder and a sprinkle of cumin makes chili chili. |
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Posted: 10/19/2022 10:06:31 PM EDT
[#50]
Quote HistoryQuoted: Where's the damn beans  I've got a good recipe for it, if you're interested.
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