RECIPE: Chili (NO beans) (Page 3 of 3)
I've got a pot of VacaDuck's recipe simmering now, and test spoons are good 
I substituted more beef broth for the beer, and didnt pay much attention to the arbol chili count (I may regret that, its hot!) My notes for next time since I'll invariably search for this thread: Brown the meat more, get some crust on the edges. Less liquid than you think, I used too much (can always add more). I ended up removing some liquid after taking the photo. Attached File |
When we face the impossible we dream a way through. Awakened with purpose, inspiring generations anew.
| If it is too loose, you can either let it simmer down or add a little masa to thicken it. |
Sideways :(
Proud Member of Team Ranstad
"Fully-loaded, safety off. This here is a recipe for unpleasantness." - Malcom Reynolds
I'm a dirty old man with a vivid imagination. I'll make do.
Proud Member of Team Ranstad
"Fully-loaded, safety off. This here is a recipe for unpleasantness." - Malcom Reynolds
I'm a dirty old man with a vivid imagination. I'll make do.
CHRONIC - Member ....but not a 3rd member
Joined:
Sep 2004
Posts:
93248
EE: 100% (1)
TX, USA
|
Originally Posted By Winn:
Masa works wonders 
Here's the ingredients for great chili...you get to figure out how they get deployed. Attached File Attached File Your finished product should resemble the chili in this photo. Attached File |
You can't teach Democracy to people that still shit in their hands and believe in sharia law. - EasTexan
Sua Sponte
Sua Sponte
|
Originally Posted By VacaDuck: You know you've got them, so post them up. VacaDuck's Powder Keg chili (original recipe) Ingredients Directions Wife made this today and only used some of the peppers... holy hell it’s hot. |
|
I have found a new secret chili ingredient Instead of dark baking chocolate use Mexican Chili Chocolate or Dark chili baking chocolate   Failed To Load Product Data |
|
Originally Posted By Honda4828: Wife made this today and only used some of the peppers... holy hell it's hot. Yeah, that boy ain't right...  [ETA] I just looked at the recipe again since it's been a while. 50 chiles de arbol and 8 habaneros? LOL. 
|
Daddy loves you. Now go away.
Ruthless ruler of cubicle B300.2C.983
Ruthless ruler of cubicle B300.2C.983
|
Originally Posted By Zhukov: I had a bumper crop of Ghost Peppers this year with the mild winter. Got a bunch of them dehydrated. You should make a chili with those. |
Sideways :(
Proud Member of Team Ranstad
"Fully-loaded, safety off. This here is a recipe for unpleasantness." - Malcom Reynolds
I'm a dirty old man with a vivid imagination. I'll make do.
Proud Member of Team Ranstad
"Fully-loaded, safety off. This here is a recipe for unpleasantness." - Malcom Reynolds
I'm a dirty old man with a vivid imagination. I'll make do.
|
Originally Posted By VacaDuck: I will, on occasion, substitute ghost chiles for the jalapenos. Originally Posted By VacaDuck: Originally Posted By Zhukov: I had a bumper crop of Ghost Peppers this year with the mild winter. Got a bunch of them dehydrated. You should make a chili with those. Depends on the target audience, and setting. A few dudes hanging out, going home at the end of the night, sure. Families, not so much. A few dudes hunting in the woods shitting in holes in the ground, God help you. |
"Never underestimate the tenacity of folks without the distraction of internet pornography." -TxRabbitBane
|
Originally Posted By G_S: Bump to page 1 Do not want get this thread to go to archives i don't think it can, but if it can then zhukov needs to step up and fix that shit |
SPECTRE
This is the new participation trophy arfcom, not the old wild west arfcom
Jarhead_22
When TexRdnec is the voice of moderation, you know you have swerved over the double yellow line and are headed into oncoming traffic
This is the new participation trophy arfcom, not the old wild west arfcom
Jarhead_22
When TexRdnec is the voice of moderation, you know you have swerved over the double yellow line and are headed into oncoming traffic
|
Originally Posted By DieselEngineer: Beanless chili question... I just made my first batch of beanless. The consistency of my chili is extremely watery. What should I do to improve? My rough recipe follows. Cooking method was overnight in a slow cooker. 3 lbs beef (browned in skillet, covered with salt and pepper) 1/2 dozen Anaheim peppers Dozen Serrano peppers Dozen jalapeño peppers 2 onions 5 diced tomatoes (I had a bunch in the counter that I needed to use up, otherwise I probably would have left them out) Chili powder Cumin Minced garlic Salt/pepper 1 quart water (enough to cover contents if slow cooker) When I think of chili, I think thick and viscous, not watery. I was satisfied with the flavor. The heat was fairly mild. The grocery near me also stocks habaneros and little Thai chiles. I would probably double the onions, not use tomatoes, and replace the water with beer. I am open to any and all suggestions. No grill... I am TDY in San Diego in an apartment complex... You gotta experiment with the right vessel, liquid, temp, and cooking times to get the sauce right. You can/should reduce it down, and if you're cooking it at a low enough temp, you can avoid over cooking the meat. Tip: don't use water. Use beer or beef stock, as they'll add layers of flavor. I like to use a bit of both. I don't like tomatoes in chili, but if you use them, be mindful of the extra moisture you're adding with them. If you get everything else right, and you like the flavor, there are a couple of options. Masa (or cornmeal) will thicken the sauce. You can just remove some liquid. I have had enough left to save it and make a batch of chili on another day. If the sauce is a nice consistency but still too much, remove some and save it. On another occasion, cook up some ground beef and add that sauce to it. Mix it together and it makes a sauce you can put on hot dogs. |
They want you disarmed because they know they are guilty of things for which they should be shot.
|
Originally Posted By pcsutton: Any water is too much water. I use strictly shiner bock for fluid in my chili. For thickening (and flavor) toasted masa harina does the trick.  I use a Shiner, but I don't always have it in stock at the house any more. It's not easy to find in this cursed land. I do like using a beer in addition to beef stock. |
They want you disarmed because they know they are guilty of things for which they should be shot.
|
Originally Posted By Zhukov: This is Cindy Reed's two-time world champion chili from the Terlingua cookoff. It's a "competition chili", so it's strong on the chili powder. It's a good recipe and I think this is what they use at Chili's Restaurant for their chili - I've had both in close succession and couldn't taste much difference. Originally Posted By Zhukov: This is Cindy Reed's two-time world champion chili from the Terlingua cookoff. It's a "competition chili", so it's strong on the chili powder. It's a good recipe and I think this is what they use at Chili's Restaurant for their chili - I've had both in close succession and couldn't taste much difference. Originally Posted By pazzo: Winner of the 1984 Texas State Men's Chili Cookoff Also won the 1988 In my quest to make chili that's perfect (for me), I have browsed many championship recipes and tried a few, and I have a problem with them. The cook-offs usually include some arbitrary required conditions, such as time limits or supply/equipment restrictions, so that a contest winner is only the winner under those specific conditions. I am trying to make the absolute best chili I can. If that means a time-consuming prep or simmering for hours, then that's how i'm gonna do it. I see a few recipes in this thread that I'd pick over competition winners. |
They want you disarmed because they know they are guilty of things for which they should be shot.
Big girls make all your dreams come true!
Joined:
Dec 2001
Posts:
45241
EE: 100% (4)
WV, USA
|
Originally Posted By Zhukov: Yeah, that boy ain't right... [ETA] I just looked at the recipe again since it's been a while. 50 chiles de arbol and 8 habaneros? LOL. It sounds like a whole lot, but you have to consider the amount of meat he's using. I usually make chili with just 2-3 pounds of meat (no one else around here will eat it, and that's as much as I want) and it gets 12-15 peppers - a mix of a few kinds, dried and fresh. |
They want you disarmed because they know they are guilty of things for which they should be shot.
|
Originally Posted By colklink: https://www.ar15.com/media/mediaFiles/17974/20210117_111216_jpg-1783526.JPG Do you have a pic of it finished? |
They want you disarmed because they know they are guilty of things for which they should be shot.
|
Originally Posted By gearjammer351: In my quest to make chili that's perfect (for me), I have browsed many championship recipes and tried a few, and I have a problem with them. The cook-offs usually include some arbitrary required conditions, such as time limits or supply/equipment restrictions, so that a contest winner is only the winner under those specific conditions. I am trying to make the absolute best chili I can. If that means a time-consuming prep or simmering for hours, then that's how i'm gonna do it. I see a few recipes in this thread that I'd pick over competition winners. The other thing is that competition chili has a very narrow flavor profile that may not appeal to everyone. I've made them a few times, but they're honestly not my favorite. |
Daddy loves you. Now go away.
Ruthless ruler of cubicle B300.2C.983
Ruthless ruler of cubicle B300.2C.983
We are the Knights who say Fuuuuu!
Joined:
Sep 2004
Posts:
50188
EE: 100% (665)
TX, USA
Big girls make all your dreams come true!
Joined:
Dec 2001
Posts:
48110
EE: 100% (4)
WV, USA
|
Originally Posted By Zhukov: The other thing is that competition chili has a very narrow flavor profile that may not appeal to everyone. I've made them a few times, but they're honestly not my favorite. Originally Posted By Zhukov: Originally Posted By gearjammer351: In my quest to make chili that's perfect (for me), I have browsed many championship recipes and tried a few, and I have a problem with them. The cook-offs usually include some arbitrary required conditions, such as time limits or supply/equipment restrictions, so that a contest winner is only the winner under those specific conditions. I am trying to make the absolute best chili I can. If that means a time-consuming prep or simmering for hours, then that's how i'm gonna do it. I see a few recipes in this thread that I'd pick over competition winners. The other thing is that competition chili has a very narrow flavor profile that may not appeal to everyone. I've made them a few times, but they're honestly not my favorite. CASI sanctioned competitions have a lot of rules in place, mostly to assist the judges in removing biases for them. I like to think of it as more akin to a sporting event, than cooking for the pure joy of it. Chili being made for one of those competitions, is intended to work within that ruleset - limitations and all. And there are many. I don't know anybody who's won (or placed high) in a CASI competition, who actually cooks up their competition batch at home when the family wants chili for dinner. It's a different animal. |
And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
