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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. View Quote |
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Chicken stock takes on the flavors of the dish while imparting a wonderful richness. Beef stock does not. View Quote View All Quotes View All Quotes |
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I screenshotted the shit out of the instructions.
God bless you. |
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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. View Quote |
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Awesome chili. Only thing I would add is a bowl of my Pintos on the side.
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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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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. View Quote View All Quotes View All Quotes 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. |
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@subnet Which do your prefer Ohio or tejas chili? View Quote 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. |
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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. View Quote View All Quotes View All Quotes Quoted:
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why use chicken stock and not beef stock? |
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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. View Quote View All Quotes View All Quotes Quoted:
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Whats the point of adding beans? Clearly OP isn't poor and can afford real protein. That's not an excuse. |
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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. |
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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. View Quote View All Quotes View All Quotes |
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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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Quoted: Sub will back me up. When you grow up in Ohio you get a craving for that stuff every now and then. View Quote |
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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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why use chicken stock and not beef stock? |
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Another Texan you done good.
I always love your cooking threads, I have serious kitchen envy, love your tools, especially your cutting board. |
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why use chicken stock and not beef stock? |
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Quoted: For some parts. It's not a Texas chili with coriander, sage, no sweet onions and chicken stock. View Quote |
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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.
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For some parts. It's not a Texas chili with coriander, sage, no sweet onions and chicken stock. View Quote View All Quotes View All Quotes Quoted:
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why use chicken stock and not beef stock? |
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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 View Quote View All Quotes View All Quotes |
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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. View Quote |
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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. View Quote View All Quotes View All Quotes Quoted:
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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. Love that particular flavor profile. Poor poor soap tasters don't know what they are missing. |
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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. View Quote |
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Well done.
Great photography, good ingredients... I might have to try a bit of coco powder in my dried chile paste. |
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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 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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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. View Quote |
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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. View Quote I asked him because anyone who posts like that doesn't rehydrate anything for chili...they're more of a can opening sort..... |
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