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General Discussion => Essentially Flyertalk => Topic started by: The1BigWillie on November 22, 2013, 10:15:31 AM
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Cold weather in KC this weekend!!! Getting off work an hour early today. Stocking up some firewood, some booze, and going to kick back all weekend and fire up my new HBO Go account. What I need from my friends here is a rock solid Chili recipe. I want beef... none of that white chicken crap. A good thick robust chili. Bring the thunder boys.
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are you ready for my secret champion chili recipe?
i will only share it with those who are ready.
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are you ready for my secret champion chili recipe?
i will only share it with those who are ready.
I'M READY!!
:excited: :excited: :excited: :excited:
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:users:
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ok
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:bwpopcorn:
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on the way to my brother and sister in law's place in KC there is that place that is, like, Fritz's Chili or something. always seemed weird to me.
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FREEZE, everyone. This is the bean police. Hand over all cans of beans immediately or I'll tase the crap out of you.
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first chop up a lb of bacon. brown that crap up in your pan on the stove
when the bacon is cooked, drain it and dump the cooked bacon into your crock pot.
now brown your 1-2 lbs of ground beef in your bacon grease pan. when it is pretty much cooked, drain off the grease then douche it with like 1/4 cup of chili chowder, a bunch of garlic and maybe a teaspoon of cayenne and a tablespoon of cocoa chowder and a bunch of pepper and any other spices you think are cool or interesting. when the spices are all integrated into the meat, dump that crap into your crock pot on top of the bacon.
now cook up a 1/2 lb of chorizo or so in your pan medium ish and dump it in your crock pot.
chop up an onion and a red pepper and green pepper the start sauteeing that crap in your chorizo residue. add some bacon grease to help fry it up. when they are cooked enough start sprinkling flour into the grease and veggies until you have made a pretty decent roux. Don't scorch it!
dump that crap in your crock pot too.
now add a can of black beans and a can of dark red kidney beans or any other beans you are a fan of to your desired bean ratio (#nobeaner outing time)
dump a can of diced tomatoes and tomatoes and green chilis and tomato sauce in there too. top off with some water so the liquid is at least up to the level of the chunky parts.
now add up to 1/4 of some kind of vinegar. maybe less if its white vinegar.
stir it all up and cook on low for 5 hours at least.
stack trophies on your mantle.
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FREEZE, everyone. This is the bean police. Hand over all cans of beans immediately or I'll tase the crap out of you.
I was worried about this :blindfold:
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FREEZE, everyone. This is the bean police. Hand over all cans of beans immediately or I'll tase the crap out of you.
I was worried about this :blindfold:
Your choice of using chorizo almost makes up for them. Tell ya what, I'll refrain from tasing you if you flush those beans down the toilet.
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(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fthe-mainboard.com%2Fstyles%2Fdefault%2Fxenforo%2Fsmilies%2Fsiren.gif&hash=e339ce77bdcad05eefdb2eb879215d79221e47ea)
FREEZE, everyone. This is the bean police. Hand over all cans of beans immediately or I'll tase the crap out of you.
I was worried about this :blindfold:
Your choice of using chorizo almost makes up for them. Tell ya what, I'll refrain from tasing you if you flush those beans down the toilet.
this might help you and other #nobeaners:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg1.etsystatic.com%2F041%2F0%2F6267559%2Fil_570xN.523821249_56h4.jpg&hash=f807cea0273c8b8a0520c850ddc0db5dd1aa101a)
it is a spoon for stirring your chili. the basic scientific principle is that the spoon has a ladder for all the little farts to climb out of the pot.
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:D
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2 lbs pork butt. diced, dredged and browned. Set aside.
in same stockpot/dutch oven.
1 large onion
5 cloves garlic
1-2 japs diced fine.
Add 6 cups of water or chicken stock
add one can corn drained.
bay leaves if desired.
tsp mexican oregano if desired.
T cumin
2 lbs tomatillos roasted
8-10 pablonos roasted steamed and skinned.
food process tomatillos and pablonos.
add to the pot
return pork to the pot and simmer uncovered for at least 3 hours.
serve over corn bread.
I like pinto beans in it.
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first chop up a lb of bacon. brown that crap up in your pan on the stove
when the bacon is cooked, drain it and dump the cooked bacon into your crock pot.
now brown your 1-2 lbs of ground beef in your bacon grease pan. when it is pretty much cooked, drain off the grease then douche it with like 1/4 cup of chili chowder, a bunch of garlic and maybe a teaspoon of cayenne and a tablespoon of cocoa chowder and a bunch of pepper and any other spices you think are cool or interesting. when the spices are all integrated into the meat, dump that crap into your crock pot on top of the bacon.
now cook up a 1/2 lb of chorizo or so in your pan medium ish and dump it in your crock pot.
chop up an onion and a red pepper and green pepper the start sauteeing that crap in your chorizo residue. add some bacon grease to help fry it up. when they are cooked enough start sprinkling flour into the grease and veggies until you have made a pretty decent roux. Don't scorch it!
dump that crap in your crock pot too.
now add a can of black beans and a can of dark red kidney beans or any other beans you are a fan of to your desired bean ratio (#nobeaner outing time)
dump a can of diced tomatoes and tomatoes and green chilis and tomato sauce in there too. top off with some water so the liquid is at least up to the level of the chunky parts.
now add up to 1/4 of some kind of vinegar. maybe less if its white vinegar.
stir it all up and cook on low for 5 hours at least.
stack trophies on your mantle.
HOly crap... NICE!!! THANKS!
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2 lbs pork butt. diced, dredged and browned. Set aside.
in same stockpot/dutch oven.
1 large onion
5 cloves garlic
1-2 japs diced fine.
Add 6 cups of water or chicken stock
add one can corn drained.
bay leaves if desired.
tsp mexican oregano if desired.
T cumin
2 lbs tomatillos roasted
8-10 pablonos roasted steamed and skinned.
food process tomatillos and pablonos.
add to the pot
return pork to the pot and simmer uncovered for at least 3 hours.
serve over corn bread.
I like pinto beans in it.
:lick:
now post your cornbread recipe!
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2 lbs pork butt. diced, dredged and browned. Set aside.
in same stockpot/dutch oven.
1 large onion
5 cloves garlic
1-2 japs diced fine.
Add 6 cups of water or chicken stock
add one can corn drained.
bay leaves if desired.
tsp mexican oregano if desired.
T cumin
2 lbs tomatillos roasted
8-10 pablonos roasted steamed and skinned.
food process tomatillos and pablonos.
add to the pot
return pork to the pot and simmer uncovered for at least 3 hours.
serve over corn bread.
I like pinto beans in it.
:lick:
now post your cornbread recipe!
He's not gay. Just buy the box crap. :th_twocents: (ftp://:th_twocents:)
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made this for the KC-Denver game last week, got good reviews.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili chowder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili chowder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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just made some serious red chili last night, yall. cire, that looks like a real good green chili. recipe from last nights chili so i can remember it for later.
brown 2 lbs of ground beef in large pot w/ butter. remove.
saute 1 onion in remaining juices and a little more butter until translucent.
add 2-3 crushed garlic cloves. saute until fragrant.
add 2 serrano's (sliced)
add 1 jalapeno (diced)
add 1 anaheim (diced)
saute peppers soften.
deglaze with sherry wine. cook off.
add browned meat back
pinto & kidney beans
beef broth
crushed tomatoes
tomato paste
cumin to taste
dash paprika
salt to taste
white pepper to taste
black pepper to taste
chili chowder to taste
cheyenne pepper to taste
3 sprigs thyme
stir well. cover.
simmer for at least 2 hours, stirring occasionally.
i add mushrooms sometimes, even though they aren't typical chili fare, because they are tasty. add mushrooms when there is about 40 minutes left in the cook. can saute them prior, or just toss them in.
add sliced jalapenos shortly before service.
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Punitrator that was the best chili I've ever had!!! INCREDIBLE!!! :billdance: :billdance:
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Punitrator that was the best chili I've ever had!!! INCREDIBLE!!! :billdance: :billdance:
did you for serious make it?!?
:blush:
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I cannot imagine putting that much effort into a pot of chili. I'm sure it's great, but sheesh. . .
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I cannot imagine putting that much effort into a pot of chili. I'm sure it's great, but sheesh. . .
i don't see how that is much effort? stewing is a pretty simple process. sure you aren't just dumping a can of Stagg into a slow cooker, but it's really not that much work. If you've got other chores to do around the house, making chili just makes sense. maybe 30 minutes of active time and minor checking and adjusting from then on out. cleaned my house and did a couple loads of laundry and i was ready to eat some chili.
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I'm generally pretty lazy about cooking and I make different random chilis all the time, mittons. give it a whirl
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Here a recipe for a tremendous white chicken chili. It's amazing, and pretty easy.
3 lbs chicken
4 cans chicken broth
1 Tbsp. olive oil
2 cans chopped/diced green chilies
1 yellow onion
3 jalapeno peppers (or to desired spiciness)
4 tsp. ground cumin
1 ½ tsp. cayenne pepper
2 tsp. white pepper
1 tsp. garlic salt (or 3-4 fresh cloves finely chopped)
4 cans Great Northern white beans
4 c. Monterey Jack Cheese
Boil chicken broth in stock pot. Add chicken and boil uncovered until chicken is cooked through. Remove chicken and let cool. Shred into small pieces.
Pour olive oil into skillet and sauté onion. Add chilies, jalapeno peppers, garlic, cumin, white pepper and cayenne pepper and sauté.
Pour 2 cans of beans with juice into pot. Rinse other cans of beans with water and add. Add Monterey jack cheese and continue to heat on low until ready to serve.
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:dubious:
http://goEMAW.com/forum/index.php?topic=454.0 (http://goEMAW.com/forum/index.php?topic=454.0)
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Punitrator that was the best chili I've ever had!!! INCREDIBLE!!! :billdance: :billdance:
did you for serious make it?!?
:blush:
Followed your inst to a T. It was FANTASTIC!!!
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every year here in the great plains, around the 2nd week of december, it gets really cold and my punk ass decides to make chili.
so i go buy the crap and make it. tastes the same every time. then i eat the crap until it's gone or i get sick of it after a couple/few days. then i don't think about chili for another year. it's my personal chili cycle that i just shared with you cats. go cats.
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just thawed a venison roast to do corned venison, only to open the butcher paper and find that the butcher didn't debone it and about half of it was a bone. :dubious:
anywho, I deboned it this morning. chili time! :lick: I don't really have a recipe, but it always includes a bottle of dark ale and some cocoa chowder. I just start throwing crap in the pot until I think it's about right and then I taste periodically and adjust seasoning. I'm going to use the pressure cooker for chili for the first time, so I'm kind of excited about that. :D go cats.
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every year here in the great plains, around the 2nd week of december, it gets really cold and my punk ass decides to make chili.
so i go buy the crap and make it. tastes the same every time. then i eat the crap until it's gone or i get sick of it after a couple/few days. then i don't think about chili for another year. it's my personal chili cycle that i just shared with you cats. go cats.
what a great chili strategy. thanks for sharing 'clams.
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you're welcome - it's a pretty powerful story
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just thawed a venison roast to do corned venison, only to open the butcher paper and find that the butcher didn't debone it and about half of it was a bone. :dubious:
anywho, I deboned it this morning. chili time! :lick: I don't really have a recipe, but it always includes a bottle of dark ale and some cocoa chowder. I just start throwing crap in the pot until I think it's about right and then I taste periodically and adjust seasoning. I'm going to use the pressure cooker for chili for the first time, so I'm kind of excited about that. :D go cats.
I find pressure cookers to be scary. Seems like a pretty dangerous operation just to cook some food.
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just thawed a venison roast to do corned venison, only to open the butcher paper and find that the butcher didn't debone it and about half of it was a bone. :dubious:
anywho, I deboned it this morning. chili time! :lick: I don't really have a recipe, but it always includes a bottle of dark ale and some cocoa chowder. I just start throwing crap in the pot until I think it's about right and then I taste periodically and adjust seasoning. I'm going to use the pressure cooker for chili for the first time, so I'm kind of excited about that. :D go cats.
I find pressure cookers to be scary. Seems like a pretty dangerous operation just to cook some food.
the future is now, mr. bread. fear not the pressure cookers of today. mine's got, like, 3 different safety mechanism to release steam if pressure gets too high.
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just thawed a venison roast to do corned venison, only to open the butcher paper and find that the butcher didn't debone it and about half of it was a bone. :dubious:
anywho, I deboned it this morning. chili time! :lick: I don't really have a recipe, but it always includes a bottle of dark ale and some cocoa chowder. I just start throwing crap in the pot until I think it's about right and then I taste periodically and adjust seasoning. I'm going to use the pressure cooker for chili for the first time, so I'm kind of excited about that. :D go cats.
I find pressure cookers to be scary. Seems like a pretty dangerous operation just to cook some food.
the future is now, mr. bread. fear not the pressure cookers of today. mine's got, like, 3 different safety mechanism to release steam if pressure gets too high.
I always make my venison chili (alright all chili) in the pressure cooker, its the only way to roll for cubed chilis IMO. I've never heard of anyone having problems with safety, just use it as intended and it really does a great job of making foods that normally take all day, in a number of hours.
Also, throw in some dried, soaked beans with the chili if you're doing pressure cooker beans. They'll be done the same time as the meat, and dried beans release enough starch into the chili to make it into a thick and delicious gravy. :drool:
There are a lot of people who hate on beans in chili, but I think those people have only been served gross canned beans in their chilis. Make your chili with dried beans and you'll never go back.
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i use dried beans exclusively and have meant to get a pressure cooker and get out of the stone age...
TO THE CHRISTMAS LIST THREAD! :cheese:
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every year here in the great plains, around the 2nd week of december, it gets really cold and my punk ass decides to make chili.
so i go buy the crap and make it. tastes the same every time. then i eat the crap until it's gone or i get sick of it after a couple/few days. then i don't think about chili for another year. it's my personal chili cycle that i just shared with you cats. go cats.
Mine's pretty much the same except I never get tired of it and keep making and eating chili all winter long. Going to start with this stuff below.
This is what I made from cans of stuff and other stuff I had around the house. It was good.
2 cans red kidney beans
1 can chili hot beans
1 can rotel (i like medium)
1 can stewed diced tomatoes
1 can corn
1 jar of pickled jalapenos
1 pack of chili seasoning (i dont remember what kind)
Some brown sugar
Some Chili chowder
1 LB ground beef
3 oz Beef Chorizo (i dont know if that is the right amount it was just in the fridge so i used it)
Dump all of the crap in a crockpot except for the beef and chorizo
Brown beef and cook chorizo in same pan/wok/ whatever then put in crockpot with the rest of the crap and then wait while it gets hot.
This stuff usually lasts a few days and I usually eat 2-3 bowls a day til it is gone.
Then next week I'm going to make some of this stuff! <-- I'm very excited!
Authentic bowl of Red
4 slices of thick cut bacon
3 lb. fatty beef cut into cubes
3-4 cloves garlic minced
1 onion
1 cup ground chili pods (pureed with some chicken stock)
1 T ground cumin
1 T kosher salt
8 c Water
Cook bacon, remove, mince
cook beef in bacon grease
add in rest of the crap
put bacon back in with rest of the crap
simmer 3-4 hours
nomnomnom
I might even top it with some Cilantro! <--- world's greatest garnish
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Green chili LOVES pork (or for the health conscious, you could do chicken or turkey - just don't cook it as long!)
Buy a small to medium pork shoulder. Marinate it over night in tequila, lime, chopped garlic, cumin, salt and pepper. (you could cube it ahead of time if you want; if you want a little more flavor make sure there's a good amount of fat and you could throw in a few neck bones or rib scraps - i.e. 'riblets')
Get a half dozen to a dozen tomatillos (depending on size). If you can't find them, you can use green tomatoes, but you'll need to roast them first.
Buy a range of green chiles (season to taste: get more hot peppers [jalapenos, serranos, hueros, hatch/New Mexico, etc.) if you like the heat, more mild peppers [poblanos, Anaheim] if you don't). You will need poblanos no matter what - these are your base.
Cut open, remove seeds, stems and insides of all the peppers. Roast them up over an open fire. Make sure to blister all the skin. [you probably want to get yourself some good kitchen gloves to wear while cutting and roasting the peppers - especially the hot ones!]
Mix a pot of the leftover marinade, tomatillos (diced), and water and bring to a simmer. Throw in your roasted peppers and simmer them long enough that you can peel all the skins off.
Once you get the skins off the peppers (you can actually use a strainer or stirring spoon with holes to accomplish this over time), cube up your pork shoulder (or chicken/turkey) and throw it into the simmering pot (low heat). Throw in cumin, onion, garlic, oregano, epazote (go to the Mexican store or Mexican section of your grocery store - it'll likely be sold dehydrated), lime, and chopped cilantro to taste.
Stir often, don't cover the pot entirely for the first couple of hours. This will allow the stock to thicken a little bit. The more you stir, the more 'pulled' you pork will get and you can then fish out (or not) your neck bones, or other bones, etc. The chile is done once you're so hungry you can't wait anymore OR when the chiles have broken down enough that there are only slightly identifiable pieces swimming around in the pot.
Serve hot, with either tostada style corn tortillas w/sour cream and spicy green salsa OR with fresh warm corn tortillas. Also, some people like to eat bolillos (white bread rolls, also a slang word sometimes used for white folks - no offense) with this dish instead.
*Beans are nice to the side with some white rice or "sopita/Mexican" rice, but not in the chili.
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i use dried beans exclusively and have meant to get a pressure cooker and get out of the stone age...
TO THE CHRISTMAS LIST THREAD! :cheese:
8 quart fagor duo. you're welcome.
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gracias, rams
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Multiple pressure settings :lick:
I've been meaning to get a new pressure cooker that can be used as a pressure canner for canning low acidity foods... how well does that basket work?
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Multiple pressure settings :lick:
I've been meaning to get a new pressure cooker that can be used as a pressure canner for canning low acidity foods... how well does that basket work?
dunno. too lazy to do any canning.
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Making some today.
3 lb pork loin, cubed and browned.
Yellow onion
2 cans pinto beans
1 can red beans
2 cans diced tomato
4 cloves garlic
1 T Paprika
1 t Cayenne
1 t Cumin
1/2 t Chipotle chowder
1 Chunk frozen Hatch chiles
Seems like is going to turn out very spicy. :drool:
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Making some today.
3 lb pork loin, cubed and browned.
Yellow onion
2 cans pinto beans
1 can red beans
2 cans diced tomato
4 cloves garlic
1 T Paprika
1 t Cayenne
1 t Cumin
1/2 t Chipotle chowder
1 Chunk frozen Hatch chiles
Seems like is going to turn out very spicy. :drool:
i've got a LOT of hatch chiles. good idea.
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Hatch chiles
:lick:
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Hormel, nothing better.
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Hormel, nothing better.
for chili dogs there is nothing that comes close. NOTHING
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Hormel, nothing better.
I enjoy the orange fat puck
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made some pork chili today. pairs well with getting pakfaced
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Here a recipe for a tremendous white chicken chili. It's amazing, and pretty easy.
3 lbs chicken
4 cans chicken broth
1 Tbsp. olive oil
2 cans chopped/diced green chilies
1 yellow onion
3 jalapeno peppers (or to desired spiciness)
4 tsp. ground cumin
1 ½ tsp. cayenne pepper
2 tsp. white pepper
1 tsp. garlic salt (or 3-4 fresh cloves finely chopped)
4 cans Great Northern white beans
4 c. Monterey Jack Cheese
Boil chicken broth in stock pot. Add chicken and boil uncovered until chicken is cooked through. Remove chicken and let cool. Shred into small pieces.
Pour olive oil into skillet and sauté onion. Add chilies, jalapeno peppers, garlic, cumin, white pepper and cayenne pepper and sauté.
Pour 2 cans of beans with juice into pot. Rinse other cans of beans with water and add. Add Monterey jack cheese and continue to heat on low until ready to serve.
Hey Pete, made this today. It was pretty great. Almost like a soup, and very tasty! #1cat
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Made some pressure cooker Chili today! :excited:
1.5 lbs pork shoulder (i buy a pork shoulder and just gut it into trimmed 1/4ths, about 1.5lbs ea.)
1.5 lbs beef chuck
1lbs dried red beans (i used half dark half reg)
1/4 cup Masa (corn flour, i've crushed up tortilla chips before, in a pinch)
2 cans rotel
2 diced chipotles (canned)
1 can (~16oz) chicken stock
1 good beer (in this case, New Belgium Trippel)
1 Tbsp chili chowder
1 tbsp tomato paste
1 tbsp chipotle adobo sauce
1 tsp cumin
In a hot pressure cooker (no lid) Brown all the meat (1 in. cubes) in batches with enough oil to keep the bottom from drying out. Salt each batch as it goes in, hold each batch in some reserve bowl.
When finished poor in the beer (sip some first, to let it feel loved) to deglaze all the beef/pork bits. scrub bottom to dislodge everything.
Dump everything back in the pressure cooker, lid up and cook for an hour (you can probably do less, but i had errands to run... don't leave pressure cookers unattended, unless your are a reckless professional like myself)
When you're done, stir for a minute or so with a big wooden spoon, this will release some of the bean's starches into the chili, thickening it, and breakup the pork into more of a pulled pork consistency. Season to taste (dried beans come out better if you salt after you're done)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fubuntuone.com%2F5RusOwGauInfFiygoXYv9L&hash=b78e6afa99a746473f8fa8dff6ec5d1015379775)
I wish i had time for one more bowl of chili.
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https://www.youtube.com/watch?v=Yjtm_Y1h2eI (https://www.youtube.com/watch?v=Yjtm_Y1h2eI)
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Was really thinking about trying something on Sunday until I saw the forecast. 85 degrees on October 26th? :dubious:
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first chop up a lb of bacon. brown that crap up in your pan on the stove
when the bacon is cooked, drain it and dump the cooked bacon into your crock pot.
now brown your 1-2 lbs of ground beef in your bacon grease pan. when it is pretty much cooked, drain off the grease then douche it with like 1/4 cup of chili chowder, a bunch of garlic and maybe a teaspoon of cayenne and a tablespoon of cocoa chowder and a bunch of pepper and any other spices you think are cool or interesting. when the spices are all integrated into the meat, dump that crap into your crock pot on top of the bacon.
now cook up a 1/2 lb of chorizo or so in your pan medium ish and dump it in your crock pot.
chop up an onion and a red pepper and green pepper the start sauteeing that crap in your chorizo residue. add some bacon grease to help fry it up. when they are cooked enough start sprinkling flour into the grease and veggies until you have made a pretty decent roux. Don't scorch it!
dump that crap in your crock pot too.
now add a can of black beans and a can of dark red kidney beans or any other beans you are a fan of to your desired bean ratio (#nobeaner outing time)
dump a can of diced tomatoes and tomatoes and green chilis and tomato sauce in there too. top off with some water so the liquid is at least up to the level of the chunky parts.
now add up to 1/4 of some kind of vinegar. maybe less if its white vinegar.
stir it all up and cook on low for 5 hours at least.
stack trophies on your mantle.
Making this now
Sent from my KFTT using Tapatalk
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Omg clear space for the trophies :love:
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Slow cook a 4.5 lb pork shoulder.
Use about half of the pulled pork and all of the juice as the base.
Add 1 can each of red kidney beans, white northern beans, diced tomatoes, and hominy.
Chop and add one white onion, 4 cloves of garlic, 2 fresh jalapeños, and 2 Serrano peppers.
Add salt/pepper/chipotle chowder.
Simmer basically forever
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Looks tasty!
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making my second batch in as many weeks.
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Omg clear space for the trophies :love:
Oh man, this was really good!
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first chop up a lb of bacon. brown that crap up in your pan on the stove
when the bacon is cooked, drain it and dump the cooked bacon into your crock pot.
now brown your 1-2 lbs of ground beef in your bacon grease pan. when it is pretty much cooked, drain off the grease then douche it with like 1/4 cup of chili chowder, a bunch of garlic and maybe a teaspoon of cayenne and a tablespoon of cocoa chowder and a bunch of pepper and any other spices you think are cool or interesting. when the spices are all integrated into the meat, dump that crap into your crock pot on top of the bacon.
now cook up a 1/2 lb of chorizo or so in your pan medium ish and dump it in your crock pot.
chop up an onion and a red pepper and green pepper the start sauteeing that crap in your chorizo residue. add some bacon grease to help fry it up. when they are cooked enough start sprinkling flour into the grease and veggies until you have made a pretty decent roux. Don't scorch it!
dump that crap in your crock pot too.
now add a can of black beans and a can of dark red kidney beans or any other beans you are a fan of to your desired bean ratio (#nobeaner outing time)
dump a can of diced tomatoes and tomatoes and green chilis and tomato sauce in there too. top off with some water so the liquid is at least up to the level of the chunky parts.
now add up to 1/4 of some kind of vinegar. maybe less if its white vinegar.
stir it all up and cook on low for 5 hours at least.
stack trophies on your mantle.
I'm a bit of a tinkerer when it comes to cooking so I took this recipe and combined it with one of my favorites last night. Ended up with a hair too much garlic but overall turned out very :lick:
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Yeah, made it last week and it was great. Took the left overs and added smoked coffee-rub brisket, a couple red jalapenos, and some lousianna hot sauce. Also really good.
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Yeah, made it last week and it was great. Took the left overs and added smoked coffee-rub brisket, a couple red jalapenos, and some lousianna hot sauce. Also really good.
Nice, my concoction used deer meat and Andouille sausage and was cooked with tequila and beer
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You guys are being sure to use the fart ladder chili spoon, right?
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You guys are being sure to use the fart ladder chili spoon, right?
probably :Take the Bait: but I read this as "fart louder chili spoon"
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Diesel.
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I made some really great chili today
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I made some really great chili today
there is no such thing
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Kim must not have a fart ladder spoon :dunno:
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Made some chili last night!
3.5 lb pork loin
3 fresh diced tomatoes
1 can diced tomatoes
1 can red kidney beans
1 can white kidney beans
4 Serrano peppers
1 Anaheim pepper
3 cloves garlic
.5 T paprika
.5 T cumin
1 can Champagne of Beers
Salt and pepper to taste
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Sounds delish, 8mp! :cheers:
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Sounds delish, 8mp! :cheers:
Had the first bowl at lunch today... Not quite as spicy as I'd hoped, peppers were a little mild. Also a tad thin for my preference. Ended up closer to a tasty stew than traditional chili, but still very good.
Next weekend I'll make some chili with the beef round roast I bought yesterday.
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Made white chili the other day. God I love cream cheese.
#TheWesIsTheFuture
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never had chili with cream cheese
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Shredded chicken. Chili chowder. 2 packages of cream cheese. Corn. Red and black beans. 2 cups of monterey jack. I guess it's call white chili. It was amazing though. I'm definitely trying out Puni's recipe. It made me so hungry to read that. Although I won't be douching the chili chowder.
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Douche the chowder or don't waste your time. Respect the process.
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Ate chili yesterday and got sick and puked it up and now I am enemies with chili for a long time.
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Prob didn't douche the chilli chowder.
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i watched the episode of The Office last night where kevin brings in his "world famous" chili and spills it all over the floor
perhaps i should go to the gE effecting my life thread too?
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Just in time for Canary and I and the night games!
#TheWesIsTheFuture
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that looks like a pot of diarrhea
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that looks like a pot of diarrhea
Did not cause or taste like it!
#TheWesIsTheFuture
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I made my green wildcat chili today. Delicious
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I have some FREAKISHLY innovative chili crock potting as we speak.
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I have some FREAKISHLY innovative chili crock potting as we speak.
that's all your gonna say about it?
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I hope Gooch reads this thread and decides to make chili tonight.
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recipe time!
clear out your freezer and midwesterner garden chili
-1.5 lbs country sausage, brown it, drain blubber, dump in crockpot (withdraw some sausage for lunchacking)
-2 lbs pork loin, cube, brown with salt and pepper, dump in crockpot
-harvest all ancho chilies from garden before they freeze to death
-chop up chilies and green peps and onions, fry in pan with some butter, douse with chili chowder and smoked paprika and minced garlic and dump in crock pot
- .25 bag frozen corn, dump in crock pot
-2 cans black beans, break shitty can opener, use pocket knife can opener (this takes awhile so plan ahead), dump in crocP
-1 can tomato sauce, open can, dump in crocpot
- grind huge chunks of black pepper all over that punk
- sprinkle on some tumeric for those powerful super nutrients
- splash of garlic flavored vinegar
- more than splash of that old seagrams 7 you are never going to drink
- add some water until you can just see it peeking up
- refrigerate overnight
- THIS IS THE SUPER HACK AND MY OWN COPYRIGHTED INVENTION: in the morning put the crock pot in the garage and turn it on. this prevents your whole house from smelling like whatever you may be crock potting!
i will post a review tonight of if this chili is good or not
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please post pics of crockpot, contents of crockpot, and garage plz
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If it smells good enough to eat, why wouldn't you want your whole house to smell good?
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If it smells good enough to eat, why wouldn't you want your whole house to smell good?
how many lbs of my bacon onion garlic scentsy wax can i put you down for?
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If it smells good enough to eat, why wouldn't you want your whole house to smell good?
how many lbs of my bacon onion garlic scentsy wax can i put you down for?
I don't use Scentsy but do you have that flavor in Glade Plug-ins?
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If it smells good enough to eat, why wouldn't you want your whole house to smell good?
how many lbs of my bacon onion garlic scentsy wax can i put you down for?
I don't use Scentsy but do you have that flavor in Glade Plug-ins?
i think i can put something together
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food smells good when you're hungry, i'm not sure why you'd want your whole house smelling of food the entire day.
"Hey honey going to bed, bath and beyond to pick up some new Scentsy stuff, any particulars scents I should get?"
"Yeah make sure to get the chili scent, and also the tuna scent for the bathroom, thanks!"
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oh wow, should have read those last posts before hitting "post". great minds think scentsy I guess.
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I like the vanilla scents because they smell like fresh baked goods. :dunno:
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I'm not sure this is technically chili
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:lol:
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I see chillis in there, :thumbs:
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Looked better on day 2. Review: A+ this it world class crap suitable for an awarded chili master like myself
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I like the vanilla scents because they smell like fresh baked goods. :dunno:
I go Thyme Frazier Fir 24/7/365, yup you read that right. all year, all Frazier Fir
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I hope Gooch reads this thread and decides to make chili tonight.
How about Monday Chili?
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I hope Gooch reads this thread and decides to make chili tonight.
How about Monday Chili?
:lick:
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I'll be making puni's crock pot chili today. I'm excited. :lick:
#TheWesIsTheFuture
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Guys. It's going to be soooo good
#TheWesIsTheFuture
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Just finished preparing everything. Now we wait
#TheWesIsTheFuture
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Clear room on your mantel for another trophy
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Everyone loves it.
#TheWesIsTheFuture
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I forgot to add pepper though
#TheWesIsTheFuture
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Clear room on your mantel for another trophy
SdK sent a bowl over to my house. Amazing flavor. I didn't find a need to add pepper. Great flavor. Thanks SdK.
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You're most welcome!
#TheWesIsTheFuture
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Making some chili today. Will not be storing it in the crisper drawer tho.
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Making some chili today. Will not be storing it in the crisper drawer tho.
You're just going to leave it in the crock pot on the counter right?
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Had some Buffalo meat chili cheese fries just now :thumbs: 6/7
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Serious question, Is sweet chili acceptable? I don't mean mild but sweetened with brown sugar.
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That doesn't sound like a serious question
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Serious question, Is sweet chili acceptable? I don't mean mild but sweetened with brown sugar.
As long as it has beans.
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Christmas Chili at house SdK
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Serious question, Is sweet chili acceptable? I don't mean mild but sweetened with brown sugar.
As long as it has beans.
[/quote]
Not the answer I was looking for. Looking for validation of my opinion that my MIL's chili is sacrilege, along with all the other dishes she loads with sugar. :Yuck:
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https://www.seriouseats.com/easy-pork-three-bean-chili-food-lab-recipe
my favorite chili, pretty simple too
(https://uploads.tapatalk-cdn.com/20211103/b2603a1df1195c6ee953a62867fa0ad0.jpg)
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https://www.seriouseats.com/easy-pork-three-bean-chili-food-lab-recipe
my favorite chili, pretty simple too
(https://uploads.tapatalk-cdn.com/20211103/b2603a1df1195c6ee953a62867fa0ad0.jpg)
Where's the onions???
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Just did this one yesterday. It was pretty good. Needed more spice but I’m always careful for the kids. A hair too smokey, but still pretty good.
(https://uploads.tapatalk-cdn.com/20211103/20297e2674a9d2ae22c3ac89f064805e.jpg)
Sent from my iPhone using Tapatalk
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wife made chili yesterday :sdeek:
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What if I told you that I really like the chili that they serve at Wendy's? I think it is a very good, basic sort of chili.
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What if I told you that I really like the chili that they serve at Wendy's? I think it is a very good, basic sort of chili.
I used to get this on occasion when I ate fast food. I always thought it was pretty good. :dunno:
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i put sweet potato in my chili now.
it is an important innovation
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i put sweet potato in my chili now.
it is an important innovation
I have heard many folks are squashing the chili competition this year.
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This was the beginning of my chili last weekend. No after pic. A big batch of smoker chili and a fresh Märzen or Doppelbock is just the best.
(https://uploads.tapatalk-cdn.com/20211104/03f91cc842292836eafad7d7300e7e08.jpg)
(https://uploads.tapatalk-cdn.com/20211104/d2236f059c2fccbe59717d574b8a617c.jpg)
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Maybe it's just me but some foods are better the next day and chili is one of them. Goes great with cottage cheese. :D
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https://www.seriouseats.com/easy-pork-three-bean-chili-food-lab-recipe
my favorite chili, pretty simple too
(https://uploads.tapatalk-cdn.com/20211103/b2603a1df1195c6ee953a62867fa0ad0.jpg)
The second ingredient is RAISINS?????
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they’re all macerated tho, so nbd. did you see it calls for fish sauce?!?!
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they’re all macerated tho, so nbd. did you see it calls for fish sauce?!?!
I actually made his texas chili con carne that had fish sauce based on cire's recommendo. much better ingredient than raisins
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Fish Sauce is the king of umami ingredients
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Fish Sauce is the king of umami ingredients
Love it. It might not be the king but it's in the royal court of salty ingredients as well
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I’m a Worcestershire sauce man
Sent from my iPhone using Tapatalk
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Was interested in what fish sauce is made of; so I looked it up and it's dead fish covered in salt for two years to ferment. :sdeek:
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pretty badass, right?
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I guess if you like ground up old dead salty fish. Now I gota get me some for sum yum. :D
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they’re all macerated tho, so nbd. did you see it calls for fish sauce?!?!
I actually made his texas chili con carne that had fish sauce based on cire's recommendo. much better ingredient than raisins
the raisins are for umami too.
what’s wrong with assloads of umami? asked no one ever.
umamirite?
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I’ve posted this before but this stuff is incred for umami and I’m pretty sure it has raisins in it.
(https://uploads.tapatalk-cdn.com/20211105/9834e0461c44a364b7ec02c4588cb2cc.jpg)
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that stuff is good for bloody marys, I can’t remember who but someone in aggieville used to make theirs with it
a1 also has raisins iirc
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had leftover chili for breakfast.. come judge me bro
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Mixed up some chili with the kids and cooked it on the pellet smoker tonight. Felt good.