NephyrS wrote:
Two reasons:
Because I'm bad and because I'm wrong.
Because I'm bad and because I'm wrong.
Fair. Totally fair.
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| Chili https://gladerebooted.net/viewtopic.php?f=26&t=7365 |
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| Author: | Killuas [ Wed Oct 12, 2011 10:07 pm ] |
| Post subject: | Chili |
Made a big pot of it tonight, just put it in the fridge after simmering for 4 hours. It has been a while since I have made it, I think I did it just a little spicier than I like - its not super hot it has that slow burn just to the edge of being super hot. Everyone has a chili recipe they like so one size does not fit everyone but here is mine. 3 lbs ground beef (I don't like the chunky Texas style) 1 large chopped onion 2 large cans dark red kidney beans 1 large can of tomato paste 1 Large can of tomato juice (I usually like to use stewed tomatoes but my wife doesn't like tomato chunks so I make it this way for her) 3 jalapeno peppers diced 2 Serrano peppers diced 1 habanero pepper diced 1/2 tsp chopped garlic Chili powder to taste (I usually use about 2 tsp) ~ 1 tsp Hungarian paprika a dash or 2 of red pepper salt and pepper to taste Brown beef with 1 of the diced jalapeno and salt and pepper Drain beef Saute the onion, garlic and diced chili's until onion is slightly brown (When dicing the chili's remove seeds according to heat desired may take a few times to figure out how hot you like it. Sometimes I save back some of the seeds and add if needed later. Usually for mine though I remove the seeds from 2 of the jalapeno, keep all of the Serrano peppers and just a smidgen of the habanero) Mix onion and peppers into the beef and salt and pepper again add one can of beans with juice and one can drained add tomato paste and then enough tomato juice to cover everything (usually 1 whole large can) Let simmer for at least 4 hours on low heat You can also substitute black beans for the kidney beans and it turns out good as well |
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| Author: | NephyrS [ Wed Oct 12, 2011 10:47 pm ] |
| Post subject: | |
Mine is similar, but I use less meat relative to the other stuff, and I add corn. I use about 1/2 lb ground sirloin (lean) 1 can light and one can dark red kidney beans 1 can diced tomatoes with chiles 1 can diced tomatoes with garlic, onions and peppers 1 can whole white/yellow corn Season to taste (Cumin, Paprika, Cayenne pepper, salt, black pepper, etc.) I brown the beef along with onions, chives, peppers (really whatever I have around) in a big cast iron dutch oven on the stove, then add in the tomatoes and corn undrained, and the two cans of beans washed and drained. The undrained tomatoes and corn give about enough liquid for the whole thing, in my mind. Then I simmer it several hours, depending on how much of a hurry I'm in. I usually keep it in the pot and put it back on the stove to simmer some more on successive evenings to let it get a little more flavor-mixed- I do the same thing in the winter when I make gumbo. Mmm, I'm looking forward to gumbo season coming up! Start with a rooster carcass, and then keep the gumbo going for a week or more. As you take cups and bowels out to eat, you add more stuff in, and the flavor keeps getting better and better. We usually do it around Christmas/New years when we're at home more with people dropping in, it's like a bottomless pot. |
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| Author: | Rynar [ Thu Oct 13, 2011 12:41 am ] |
| Post subject: | |
Why the **** are you guys using ground beef instead of brisket, sirloin, or a roast? |
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| Author: | NephyrS [ Thu Oct 13, 2011 1:22 am ] |
| Post subject: | |
Two reasons: Ground meat disperses more easily in the mix, and I don't like overly chunking chili; And it's a faster prep, for me. Besides, i use ground sirloin. Also, I always have ground beef around in packets in the freezer, so it's convenient. |
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| Author: | Rynar [ Thu Oct 13, 2011 1:44 am ] |
| Post subject: | Re: |
NephyrS wrote: Two reasons: Because I'm bad and because I'm wrong. Fair. Totally fair.
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| Author: | Midgen [ Thu Oct 13, 2011 2:05 am ] |
| Post subject: | |
Chili doesn't have to have premium cuts of meat in it. Chili is chuckwagon food, meant to be made in large batches to feed hungy cattle wranglers. It's filled with fillers like beans (and in this case corn). A good quality ground beef is fine. I prefer my chili with ground meat over cuts of steak or whatever. |
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| Author: | Micheal [ Thu Oct 13, 2011 3:03 am ] |
| Post subject: | |
I see, so Rynar makes Executive or professional chili, while you make chuckwagon chili. Plenty of room for both in this world. |
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| Author: | Killuas [ Thu Oct 13, 2011 9:16 am ] |
| Post subject: | Re: |
Rynar wrote: Why the **** are you guys using ground beef instead of brisket, sirloin, or a roast? See my original post right next to where I said ground beef, I don't like that texture in my chili. Some do some don't some don't care. As I said everyone has a recipe they like. There is no wrong or right on it. |
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| Author: | NephyrS [ Thu Oct 13, 2011 10:12 am ] |
| Post subject: | Re: Re: |
Rynar wrote: NephyrS wrote: Two reasons: Because I have tastes that might differ from yours I'm an elitist *** when it comes to cooking, blah, blah Fair, totally fair. 
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| Author: | Rynar [ Thu Oct 13, 2011 11:11 am ] |
| Post subject: | |
I feel like this thread requires an "Epic Glade Chili Cook-off"! |
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| Author: | Foamy [ Thu Oct 13, 2011 12:03 pm ] |
| Post subject: | |
I would like to volunteer to be a judge... |
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| Author: | Taamar [ Thu Oct 13, 2011 12:37 pm ] |
| Post subject: | Re: |
Rynar wrote: Why the **** are you guys using ground beef instead of brisket, sirloin, or a roast? May as well ask why its not pork or chicken. It's a different style of chili and it's not really relevant to compare them just because they share the name 'chili'. |
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| Author: | Midgen [ Thu Oct 13, 2011 1:10 pm ] |
| Post subject: | Re: |
Micheal wrote: I see, so Rynar makes Executive or professional chili, while you make chuckwagon chili. Plenty of room for both in this world. What the heck is 'Executive' chili? I only found once recipe via google with the name 'executive' in the title, and it was made with Ground Beef. There are as many kinds of Chili as there are people who make it. I went to a Skyline drive through in Ohio way back in the day, and was rather put off by the Cinnamon Sauce over Spaghetti noodles they served me. That's not to say it's wrong. It's just not my thing. I rarely make Chili any more, but when I do, due to the 'kitchen sink' nature of my chili cooking style, it rarely comes out exactly the same every time. I'll likely use whatever meat I happen to have handy (as long as it's ground), and while the seasoning base and chili base remains the same, the rest of the ingredients will vary depending on what's on the shelves. I also happen to like beans in my Chili, while some people are offended by such a thing. I also tend to make my Chili hotter than most people can stand. It's even hot for me and I love hot food, but that's part of the experience for me. I also happen to like to put crackers in my chili. It's something I've done since I was a kid and it's just the way I like it. All of that said, I would make a lousy judge at a chili cook off, because I have met very few bowls of chili that I didn't like (Skyline being the notable exception). I love chili. It doesn't have to be made with a particular meat, or beans, or peppers for me to like it. I have my preferences, but I'll eat and enjoy it in nearly any form (except the Cinnamon Sauce variety.. I'll pass on that one :p ) /down with Chili Snobs! |
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| Author: | Rynar [ Thu Oct 13, 2011 1:30 pm ] |
| Post subject: | Re: Re: |
Taamar wrote: Rynar wrote: Why the **** are you guys using ground beef instead of brisket, sirloin, or a roast? May as well ask why its not pork or chicken. It's a different style of chili and it's not really relevant to compare them just because they share the name 'chili'. It's exactly the same thing, only you use a chunked and shredded beef instead of an inferior ground product. You would be absolutely right if I had specified a different protien or a vegetarian chili. In every single southwestern chili cook-off I've competed in, all beef entries are under one tent. |
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| Author: | Killuas [ Thu Oct 13, 2011 2:32 pm ] |
| Post subject: | Re: Chili |
Midgen I have never liked Cincinnati chili either which is what skyline is. there are people around here that love it but to me yuck. I used to live in the Southwest and I hated the chili there, if I want beef stew I will make beef stew which is what they make except they make it spicy and call it chili. Nephyrs, I have never put corn in chili, but my mom always used an interesting ingredient. She would put in a bag of the frozen diced hash browns (not the shredded). I would bulk it up some and allow you to use a little less meat plus the starch from the potatoes would thicken it a little more. I still make it that way sometimes if I want to use less meat. I have also used combination's of beef and sausage over the years as well which also turn out well. |
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| Author: | NephyrS [ Thu Oct 13, 2011 3:55 pm ] |
| Post subject: | |
I completely agree on the "Beef Stew" vs Chili comment, Killuas. If I have the time (and it's the right season) I prefer to take whole cobs, cut off the kernels, and then roast them in a cast iron pan with some peppers, and then add that mix to the chili. I find the corn adds a nice bit of crunch to the rest, personally. I also like to eat my chili with some shredded sharp cheddar, a bit of sour cream, and fragments of tortilla chips, but that's just me. |
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| Author: | Khross [ Thu Oct 13, 2011 4:09 pm ] |
| Post subject: | Re: Chili |
... Fairly certain the entire reason people use ground beef in chili is the fat content, not the protein ... (as evidenced by your list of alternate beef cuts to use in point of fact). Beef is bland ****. Let's be honest about it ... Despite the American predilection for beef, beef is bland and generally neutral in every way. We cook with beef because it's a) cheap and b) easy to obtain with suitable amounts of fat for flavoring. But the beef itself ... the actual muscle? Bland, mostly texture-free crap that really isn't suitable for anything but calories. We like Beef Fat though ... In fact, we like Beef Fat more than we like Bacon Fat. Now, you guys might hem and haw and protest, but the truth is ... Americans like Beef Fat more than just about any other fat on the planet. |
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| Author: | Micheal [ Thu Oct 13, 2011 4:40 pm ] |
| Post subject: | |
Midgen, think Eddie Izzard. |
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| Author: | Midgen [ Thu Oct 13, 2011 5:46 pm ] |
| Post subject: | |
Khross wrote: Fairly certain the entire reason people use ground beef in chili is the fat content, not the protein ... (as evidenced by your list of alternate beef cuts to use in point of fact). I would argue that I "like" bacon fat better, but I certainly consume more beef fat, for the reasons you state...Beef is bland ****. Let's be honest about it ... Despite the American predilection for beef, beef is bland and generally neutral in every way. We cook with beef because it's a) cheap and b) easy to obtain with suitable amounts of fat for flavoring. But the beef itself ... the actual muscle? Bland, mostly texture-free crap that really isn't suitable for anything but calories. We like Beef Fat though ... In fact, we like Beef Fat more than we like Bacon Fat. Now, you guys might hem and haw and protest, but the truth is ... Americans like Beef Fat more than just about any other fat on the planet. My chili recipe uses a substantial amount of bacon fat for flavor, so in my case, the beef fat is a fairly minor contributor to the flavor... the beefs main role us as a texture enhancer :p |
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| Author: | Elmarnieh [ Mon Oct 17, 2011 6:05 am ] |
| Post subject: | |
Lets see if I can remember the chili I made last week: 2 lbs 85% ground beef 2 lbs kidney 2 lbs tomato paste 1lb fava 2 medium sized white onions, diced 2 green peppers, diced 2 handfuls cherry tomatoes 4 habenero 4 serrano 2 tablespoons chili powder 2 teaspoons black pepper 2 teaspoons paprika 1 teaspoon salt 1 teaspoon cocoa powder 1 half teaspoon dried mustard 2 clove garlic, crushed (Would have put in dried jalepeno if I had it) |
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| Author: | Diamondeye [ Mon Oct 17, 2011 5:32 pm ] |
| Post subject: | Re: Chili |
That's an assload of chili. |
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| Author: | Midgen [ Mon Oct 17, 2011 5:37 pm ] |
| Post subject: | |
Isn't that the point? |
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| Author: | Elmarnieh [ Mon Oct 17, 2011 8:45 pm ] |
| Post subject: | |
I've eaten it almost every day since then and not in small amount and still have a container of it left. |
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| Author: | Micheal [ Mon Oct 17, 2011 9:00 pm ] |
| Post subject: | |
Sounds tasty Elmo. |
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| Author: | Elmarnieh [ Tue Oct 18, 2011 6:16 am ] |
| Post subject: | |
It's good - just honestly wish I had also planted some cayenne or that the deer didn't eat all the jalapeno before it grew peppers. |
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