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Help me make spicey, delicious chili.
Jokerman
Registered User regular
Registered User regular
So tomorrow I'm going to be making chili for some friends, and while I have some experience in the kitchen, I've never made chili proper.
So give me your Recipes\Hints PA. I'm all ears.
Probably going to make it with beef, might get some spicy sausage, but defiantly will be going with beef for the bulk of it.
Also, i don't live in Texas, so the chili will have beans. Just FYI.
So give me your Recipes\Hints PA. I'm all ears.
Probably going to make it with beef, might get some spicy sausage, but defiantly will be going with beef for the bulk of it.
Also, i don't live in Texas, so the chili will have beans. Just FYI.
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http://www.davidlebovitz.com/2011/06/chili-recipe-with-chocolate/
http://www.foodnetwork.com/recipes/bobby-flay/lamb-black-bean-chili-cumin-crema-red-onion-relish-avocado-relish-native-american-fry-bread-recipe/index.html with beef instead of lamb of course
Basically the two important steps are making sure you brown a meat that is anything other than ground beef, and getting a bunch of chiles and grinding them up.
Optional additions include chocolate, beer, and/or cornmeal although maybe I'm alone in liking that last one.
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I don't use cornmeal but I do always make cornbread when I make chili. Then you dump the chili right on top of the buttered cornbread in a bowl and go to town soooo ... same result?
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It is also fundamentally a humble peasant dish so as much as I love good food, this is just straight up food snobbery.
edit: to clarify, use the meat you want to, Joker
if you want to use ground beef, go for it! don't let someone tell you it's going to be shitty chili because you're not using cubed meat.
Not that I want authentic cowboy chili. I'm happy to use chuck, pork, and whatnot, and I don't use beans unless I want them, but what I'm making is not what they were eating on the trail.
The snobbery in this case is more due to pre-ground beef having poor texture, inconsistent characteristics, and poor quality. I use pre-ground meat fairly frequently, but it does hurt a dish and it's not that hard to cube the beef and send it through the food processor. In this case, I'd use some mix of chuck and brisket from ideally two different animals (I'm fond of beef [obviously], goat, and buffalo). Don't use veal or foreign lamb, as those are far too subtle for this application (American has no age limit on the term "lamb," so American lamb is basically mutton).
This recipe is from my favored resource for recipes, although I would suggest a few adjustments: to prep the chiles, try making something like the original chile con carne by grinding the chiles with jerky, corned beef, or pastrami. I'd also suggest adding at least one fresh chile and Capsicum annuum var. glabriusculum (called chiltepin or tepin, among other things) in some form. They provide a good balance, with the former granting freshness and the latter providing a fast heat to fill the delay in the heat of most types of dried chiles. I'd also use smoky peppers, but that's personal taste. If thickening is necessary, nut butters are nature's beurre manié and eggs, while somewhat touchy and likely requiring tempering, lend a nice richness to a dish. A potato boiled in the chile, removed, made into a slurry, and reincorporated would also work well.
Served with mac and cheese.
Can you tell I'm a college student?
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heat a big pot with vegetable oil and a slice of butter. chop two or three onions finely and brown them with some crushed garlic. add a heaping spoonful of smokey paprika, exactly fifteen turns of black pepper, a couple of star anise thingies if you have some handy and your beef. do not add any more liquids until the beef is very brown, basically crispy. stir infrequently. this is a one pot method that doesn't use stock; you need that caramelization. if anything looks to be approaching burning, deglaze with beer.
you have to add chilli powder or cayenne pepper, but you can go easy if you don't want too much heat. you also need cumin, preferably pan-roasted and ground in a mortar and pestle yourself - if not, just throw them in whole, a big spoonful at least. i'd also add dried oregano myself.
chop up a half a dozen fresh green chillies (jalapenos!) and celery sticks and add them to the mix. i usually would grate up a couple of carrots for extra healthfulness. sweat that all off, then add a tin or three of crushed tomatoes, salt, brown sugar, vinegar (apple cider, please) and any more of the beer you're willing to share. add beans here if you like it with beans. i only do if i can find fresh ones. chilli with fresh berlotti beans is a revolution.
cover, cook until reduced, add more beer, and reduce again. stir, taste and adjust as necessary.
i don't think this is very traditional.
1 of each color bell pepper (red, yellow, green)
1x onion, I usually get a yellow one
2-5 jalapeno peppers
1-5 habanero peppers
1x 14.5 can of diced tomatoes
1x of those little cans of tomato paste
2-3 cans of chili beans
1 lb ground beef
1 lb italian sausage
1 beer
Chopped garlic to taste ~1-4 tsp
Cayenne pepper, chili powder, paprika, salt, pepper -- all to taste
1) Brown the meat and drain it, set it to one side
2) Chop up all the peppers and the onion into whatever size bits you find tolerable for your chili, I usually try to get them down moderately small, you can work on this while you're waiting for the meat to brown
3) Get a big pot, put in maybe a tablespoon or two of vegetable oil and dump the veggies in, do this on medium heat and stir occasionally until the veggies start looking translucent or slightly browned
4) Spoon in as much garlic as you want and mix it in, I use quite a bit because I like garlic
5) Turn up the heat to high and add everything else and mix it all up. If it seems too thick, add some water. Approximately 1/4 cup of chili powder and a tsp each of the cayenne and paprika are a good start.
6) Once it starts getting close to boiling, turn it back down to a simmer and leave it there for an hour, stirring occasionally to keep it from burning
7) At the hour mark, get a spoon and taste it, add salt, pepper, paprika, cayenne, if you want to adjust the taste
8) Let it simmer for another hour+, then turn off the heat, let it cool a little, and stick it in the fridge overnight
9) Heat it the next day to serve
I make no claims on the authenticity of this, this is just a mash-up of a bunch of chili recipes and it seems pretty good to me.
The things I've found with chili are:
a) chili is pretty forgiving and you can toss in other herbs or more of different pieces if you like, just make it whatever you think tastes good
b) chili will get hotter (at least if you're using those kinds of peppers in it) after it's been in the fridge for a night or if you freeze it and reheat it
c) chili stores really well if you pour it into ice cube trays, then you can stick all the chili cubes into a bag and reheat however many cubes will fit your appetite later
d) you can always add water to thicken things
e) in general, the longer you leave it simmering for, the better it seems to taste
I like tomato-based chilis, personally. The redder the sauce, the better. I lean towards canned diced tomatoes with jalapenos, but if you have the stuff for homemade do that. Also, if at all possible (and if you have a VERY well-ventilated kitchen), make your own chili seasoning. Trust me, there is a big flavor difference.
Besides beans, there are other ways to introduce non-meat flavor and texture to a chili. Personally, I also throw in a can of mushrooms (drained and rinsed) and a can of white hominy (also drained and rinsed). Both bring texture and flavor to the party. Also, if you want a little more liquid in your chili, brew a cup of (regular non-flavored) coffee and throw it in.
Also, be creative. It's chili. There is no set recipe. Chili is a clusterfuck of personal preferences and endless tweaking, and no two people make the same bowl of red.
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I try to adjust it each recipe if it wasn't hot enough or was a little too hot.
You lose heat when you remove the seats and the ribs in the pepper, and because I remove the seeds and chop mine up I tend to lose a bit of the rib (I try not to), so it's going to be less hot than if you just chop the top off and float it.
I sort of feel like chopping up the habaneros and the jalapenos and mixing them in adds to the overall richness of flavor of the whole thing, rather than just using them to make the chili spicier, but that's probably a personal thing.
THAT is how you do peasant food, ladies.
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Source: My fiancee just graduated from the Art Institute of Charlotte. Culinary. I get to eat her homework, so I trust her.
Yes, it may be an unappealing visual aspect (to some) compared to a steak, however the form of ground beef or any ground meat is a great texture to produce a slow cooked, falling apart type of meat dish that blends great with rice, pasta, or other kinds of complements. Frankly the best italian dish i ever ate was what could be best described as a brown sauce that was essentially a liquified combination of veal, and beef. You couldnt see chunks of meat, just a pretty smooth brown sauce that went on top of pasta. It may have looked like shit but damn was it delicious.
You do realize that meat falling apart like that is due to chemical reactions in a long cook time, not shear forces, and the two produce incredibly different results, right?
fact: the detrimental effects of cold beer on chilli are marginal, if noticable at all, compared to the detrimental effect of warm beer on drinking beer. which you'll do. if you're cooking with it.
Yes, im aware, but as mentioned for like a meat sauce, it does render down enough to just become such small pieces that it blends exceptionally well with the other ingredients. I'm not saying that serloin or pork/veal are not superior meats but it does not deserve quite the scorn you give it. It has its place in many dishes just like those other meats do.
Try making that bolognese with beef cut up fairly small. I did and now I never willingly make it with mince.
Ditto chilli: if minced beef is all you can get, use that, it'll be OK. But diced meat really is just better.
I really like a 4:2:1 Stewing steak/belly pork/chicken thigh meat combo chilli; the variety of meats adds interest, and the different meats convey the flavours differently - and the chicken lightens it up a bit.
When the chilli is cooked and being left to stand for a while (as you should), shake a little ground cumin over it.
I say YES to beans.
This is not a request.
For those whose posted recipes already...have you made those in crock pot before? Does it work?
6 cloves of garlic sauteing in a pot (12 quart) with olive oil
chop up and throw in:
Half an onion
A zucchini
Three biggish carrots
Two peppers (I use red and orange)
Saute saute saute saute
Then throw in:
a beer
6 oz can tomato paste
28 oz can diced tomato (undrained)
15 oz can tomato sauce
drained:
can cannelini beans
can kidney beans
can black beans
can pinto beans
can corn
undrained
can beets/cooked beets
1 tbs Cumin
1 tbs paprika
1 tbs mustard powder
3 tbs cayenne powder
1 ts oregano
After it bubbles a bit, turn it down to simmer.
chop the top off a habenero (or jalepeno you wusses)
throw the pepper sans the top in to 'float'. Take it out when you reach your desired heat level
Then let simmer for 45+ minutes.
just do a quick brown and then throw everything in the pot and let them go.
that is essentially what we do for our turkey chili
I decided to go with ground beef, because I'm a poor college student, but I took hints from all over the thread. It's currently in the crockpot now, and in the morning I'm going to check on it. Will report back in when it's in my tummy.