Khross wrote:
since it's fragrant, dry, and a bit fruity,
I have a friend like that...
I'll second the don't cook with it if you wouldn't drink it though
Hell, I boil my Brats in good beer instead of schlitz
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| Chili https://gladerebooted.net/viewtopic.php?f=26&t=2743 |
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| Author: | darksiege [ Sun Apr 25, 2010 11:46 pm ] |
| Post subject: | Chili |
So based on a BBQ sauce recipe from Rynar as well as a sauce recipe... I am experimenting with chili... oofa... somehow ended up with an 18 quart pot full of the stuff. 4 large onions 2 bulbs of garlic 1 package of celery 1 gallon of crushed tomato 1 package of bagged New Mexican chili powder 1 package of bagged California chili powder 6 8 ounce cans of tomato paste 16 ounces of chili beans 16 ounces of black beans 1 package of ground cumin 1 package of paprika 1/4 bottle of Mesquite liquid smoke 2 handful brown sugar 4.5 lbs stew meat. (will try sirloin next time) 6 ounces white cooking wine 2 ounces Worchestershire sauce 1/2 ounce Cholula hot sauce 3 shakes Taragon 3 tsp taco seasoning 1 and a half bottles of dark beer (I actually drank the other half) Rest of recipe incoming when I remember to post it. |
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| Author: | darksiege [ Mon Apr 26, 2010 1:51 am ] |
| Post subject: | |
First impressions: tasty but there is a potential three part problem. A- too much tomato and B- not enough meat. The part C is that i need more beans. Next time, if i do not increase the meat quantity; i need to try cutting to half a gallon of crushed tomato and 3 cans of tomato paste... or use close to 10 lbs of meat. Either way i need more beans. The redemption for this batch will be in making pasta to go with it. But for a first attempt... it was pretty gorram tasty. |
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| Author: | darksiege [ Mon Apr 26, 2010 2:58 am ] |
| Post subject: | |
Second impressions... Chili at 10:30 PM is ill advised. |
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| Author: | Müs [ Mon Apr 26, 2010 8:44 am ] |
| Post subject: | |
There is never enough meat. |
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| Author: | Rynar [ Mon Apr 26, 2010 8:54 am ] |
| Post subject: | Re: Chili |
I wouldn't waste my money on sirloin. Just go with a pot roast. |
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| Author: | Khross [ Mon Apr 26, 2010 8:54 am ] |
| Post subject: | Re: Chili |
Darksiege wrote: 6 ounces white cooking wine You, good sir, are dead to me. Indeed, I might need to just murder you myself by forcing you to drink that abominable dreg cobbled bile you just mentioned.
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| Author: | Müs [ Mon Apr 26, 2010 9:37 am ] |
| Post subject: | |
He coulda used a White Zin ;P |
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| Author: | Micheal [ Mon Apr 26, 2010 9:38 am ] |
| Post subject: | |
He's not drinking it Khross, he's merely using it as an ingredient in the chili. If he removes it from the recipe next time, what would you have him use in its place? |
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| Author: | Khross [ Mon Apr 26, 2010 9:54 am ] |
| Post subject: | Re: Chili |
If he's insistent on using white wine in a chili, I'd suggest a good Poully-Fuisse, since it's fragrant, dry, and a bit fruity, being as it's made from Chardonnay Grapes. But, the rule is never cook with anything you would not drink. |
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| Author: | Müs [ Mon Apr 26, 2010 9:58 am ] |
| Post subject: | Re: Chili |
Khross wrote: since it's fragrant, dry, and a bit fruity, I have a friend like that... I'll second the don't cook with it if you wouldn't drink it though Hell, I boil my Brats in good beer instead of schlitz
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| Author: | Taamar [ Mon Apr 26, 2010 1:03 pm ] |
| Post subject: | Re: Chili |
I'm going to pretend that when he said 'cooking wine' he meant 'table wine that I'm willing to cook with'. I;m going to pretend that that vile salted sewage from the grocery store doesn't exist. I don't think I'd use a pouille-fuisse, either, but I'm generally not a fan of the chardonnay grape. I cook with the wine I have on hand, I open a bottle to drink and what I don't finish goes in the fridge for cooking. In my house that means it's probably white (though people give me red wine as a gift fairly frequently), and it's likely to be gewurtz, riesling, pinot gris, or viognier. I red I choose is likely to be Spanish. Really any of them will be fine in chili because there is so much else going on. (Khross will surely disagree with me, but Khross probably has a wine cellar and has the luxury of throwing out his leftover bottles) |
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| Author: | Lydiaa [ Mon Apr 26, 2010 6:34 pm ] |
| Post subject: | |
you guys need to get more acquainted with aussie wine... |
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| Author: | Rynar [ Tue Apr 27, 2010 1:15 pm ] |
| Post subject: | |
Get rid of the white wine, and use whiskey. |
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| Author: | Kirra [ Fri Apr 30, 2010 2:04 am ] |
| Post subject: | |
Check out Cincinnati Skyline chili...over spagetti..it is awsome! I will post recipe when off my phone |
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| Author: | darksiege [ Fri Apr 30, 2010 2:14 am ] |
| Post subject: | Re: |
Kirra wrote: Check out Cincinnati Skyline chili...over spagetti..it is awsome! I will post recipe when off my phone a coworker has told me about that stuff. I look forward to the recipe of which you speak |
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| Author: | damaged [ Fri Apr 30, 2010 1:04 pm ] |
| Post subject: | |
I usually make chili without beans, and usually use a kit from D.L. Jardains. I've made my own from scratch (including obtaining dried peppers, dipping into my whole coriander and cumin, run through blender, et al), but the kit is pretty good. Central Market has 'em, not sure about whole foods. I modify it slightly, adding crushed or diced tomatoes, and I usually use stew meat instead of ground stuff. |
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| Author: | Kirra [ Sun May 02, 2010 3:08 am ] |
| Post subject: | Re: Chili |
Use a crock pot. Add 2lbs ground sirloin into 2 quarts of water in the crock pot. Bring to a simmer, stirring untill the ground sirloin is broken into small pieces. Add: 2 cups crushed tomatoes 2 yellow onions diced 4 garlic cloves minced 1 tbsp worchestershire sauce 1 tbsp unsweetened cocoa 1/4 cup chili powder 1 tsp cayenne 1 tsp cumin 2 tbsp cider vinegar 1 bay leaf 1/4 tsp ground cloves 1 tsp cinnamon. Simmer for 30 minutes on high simmer for 3-4 hours on low. Add more water when chili becomes thick . Refrigerate over night, next day remove the layer of fat at the top. Reheat and serve over spaghetti! Cincinnati chili! Yum! |
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| Author: | Rynar [ Sun May 02, 2010 7:06 pm ] |
| Post subject: | |
Again, don't use ground beef at all. Use a roast. I promise you you'll thank me later. |
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| Author: | darksiege [ Sun May 02, 2010 10:22 pm ] |
| Post subject: | |
I had no intention on using ground beef; until i ran into the need for more meat. I want to use a roast next time. Gotta refine the recipe... Maybe add a habanero or a serrano pepper. |
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| Author: | Rafael [ Sun May 02, 2010 10:30 pm ] |
| Post subject: | |
Anyone ever try using seasoned chorizo in their chili? |
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| Author: | Elmarnieh [ Mon May 03, 2010 12:11 am ] |
| Post subject: | |
Keep the wine out, kick up the heat, and eat it with a Riesling. |
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