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Main
Date: 14 Dec 23:30:12
From: Necron99
Subject: OT - Chilli Help
|
Best Chilli recipies and cooking instructions please that do not require a
unique special powder/sauce available only from the old mexican lady that lives
down the street.
I have:
mince
steak
beans of some sort in a can
beer
chocolate
fresh birdseye chillis
chilli powder
red , white onions
peppers, red, green, yellow
jahapinos
cummin
anything else I can expect to be on the shelf at the store
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Date: 14 Dec 2006 20:05:49
From: John_Brian_K
Subject: Re: OT - Chilli Help
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No one gets my chili recipe
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Date: 14 Dec 2006 19:43:05
From: I_AM_EVIL
Subject: Re: OT - Chilli Help
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On Dec 14 2006 6:30 PM, Necron99 wrote:
> Best Chilli recipies and cooking instructions please that do not require a
> unique special powder/sauce available only from the old mexican lady that
lives
> down the street.
>
> I have:
> mince
> steak
> beans of some sort in a can
> beer
> chocolate
> fresh birdseye chillis
> chilli powder
> red , white onions
> peppers, red, green, yellow
> jahapinos
> cummin
> anything else I can expect to be on the shelf at the store
If you add beans to your chili you just ruined it. True chili doesn't
have/need beans. Try a combination of ground chuck, ground venison and
chuck roast. If you add beer, IMO dark beer works better. Also remember,
the hotter/spicier it is the better it is.
The 2nd Amendment........America's TRUE Homeland Security.
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Date: 14 Dec 2006 16:52:11
From: johnny T
Subject: Re: OT - Chilli Help
|
Easiest home made chili recipe for those that don't care if the tomato's
come in a can. Note there is little additional Salt added to the recipe
due to canned ingredients.
From the store...
1 Medium Can Crushed Tomatoes
1 Medium Can Tomato Sauce
1 Medium Can Peeled Tomatoes
1 tiny Can Diced Jalapeños
1 Small can of black beans
1 Medium "sweet" onion
1 package from "Hispanic" section of "California" ground pepper
1 Can of Dark Beer. (Chocolate Stout works well)
4-5 Pounds Chuck Roast (This is an excellent recipe when Chuck Roast
goes on sale. Maybe Twice a Quarter)
At Home...
Cube (about 1/2" to 3/4") Roast...
In large pot, put olive oil in bottom of pan (lightly covered), and
brown meat over medium heat. Season with 2 pinches of salt and several
vigorous grinds of the pepper grinder. There should be a large amount of
water and fat expelled at this point. Let it all cook down. Open all
of your cans, and chop onion.
Just before all the liquid has cooked away, stir vigorously to make sure
the meat is coated with all the brown flavorful goodness that is at the
bottom of the pan.
Just as you are getting the sauce cooked off. Add the Tomatoes,
Jalapeños, beans, onions, and pepper powder. Stir in. At the end
there should be very little that is identifiable as onions or beans.
They provide thickness to the sauce.
Add can of beer. Add a glass of fruit juice from the fridge. You have
fruit juice right? A couple of few shots of Tabasco is good here to.
The Chili will have a kick, but won't be too hot. The California
peppers are mild and flavorful. The heat comes from the Jalapeños and
the Tabasco.
Simmer for at least 4 hours, to somewhere between 4 and 6. Stir from
time to time. You are done when the magic happens to the meat. The
connective tissue breaks down and the meat becomes tender instead of
tough. Much of it should be melted into the sauce (bigger pieces
remain). Very little beans and onions are visible. As a last step,
stir in about 1/2 cup of brown sugar at the end. This is a sweet (onion
and brown sugar), hot, sharp, chili. It should blow you away. There
will be very little fat floating on the top.
Serve over starch (rice or pasta or potatoes), Covered with all the
standard stuff (cheese, onion, sour cream, olives and whatever). MMMM....
As with any thing like this. It is actually better the second day than
the first.
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Date: 15 Dec
From: Super Steamer
Subject: Re: OT - Chilli Help
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On Dec 14 2006 4:52 PM, johnny T wrote:
> Easiest home made chili recipe for those that don't care if the tomato's
> come in a can. Note there is little additional Salt added to the recipe
> due to canned ingredients.
>
> From the store...
> 1 Medium Can Crushed Tomatoes
> 1 Medium Can Tomato Sauce
> 1 Medium Can Peeled Tomatoes
> 1 tiny Can Diced Jalapeños
> 1 Small can of black beans
> 1 Medium "sweet" onion
> 1 package from "Hispanic" section of "California" ground pepper
> 1 Can of Dark Beer. (Chocolate Stout works well)
> 4-5 Pounds Chuck Roast (This is an excellent recipe when Chuck Roast
> goes on sale. Maybe Twice a Quarter)
>
>
What are you making, chili or spaghetti sauce with beans in it?
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Date: 14 Dec 2006 20:27:25
From: johnny T
Subject: Re: OT - Chilli Help
|
Super Steamer wrote:
> What are you making, chili or spaghetti sauce with beans in it?
It is clearly chili, when done.
The beans are a starch like the onions. They break down and there is
hardly any that survive in any form that look like beans. They make a
great sauce thickener, as well as the onions.
I have never had anyone think it was spaghetti sauce.
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Date: 15 Dec 2006 16:39:31
From: Ayatollah Yootwiessalreddi
Subject: Re: OT - Chilli Help
|
>
> > Easiest home made chili recipe for those that don't care if the tomato's
> > come in a can. Note there is little additional Salt added to the recipe
> > due to canned ingredients.
> >
> > From the store...
> > 1 Medium Can Crushed Tomatoes
> > 1 Medium Can Tomato Sauce
> > 1 Medium Can Peeled Tomatoes
> > 1 tiny Can Diced Jalape?os
> > 1 Small can of black beans
> > 1 Medium "sweet" onion
> > 1 package from "Hispanic" section of "California" ground pepper
> > 1 Can of Dark Beer. (Chocolate Stout works well)
> > 4-5 Pounds Chuck Roast (This is an excellent recipe when Chuck Roast
> > goes on sale. Maybe Twice a Quarter)
Hmmm.
I personally like to add a can of corn
And you really should have an ounce of dark (75% or more)
chocolate to every pound of meat
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Date: 14 Dec 2006 17:47:07
From: Raider Fan
Subject: Re: OT - Chilli Help
|
On Dec 14 2006 6:52 PM, johnny T wrote:
> Easiest home made chili recipe for those that don't care if the tomato's
> come in a can.
Man, that sounds good.
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Date: 14 Dec 2006 20:31:52
From: johnny T
Subject: Re: OT - Chilli Help
|
Raider Fan wrote:
> Man, that sounds good.
After you had some, you will be amazed how true that is.
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Date: 14 Dec 2006 20:47:01
From: pltrgyst
Subject: Re: OT - Chilli Help
|
On Thu, 14 Dec 2006 16:52:11 -0800, johnny T <N0body@home.com > wrote:
>1 Small can of black beans
If you want to start a religious war about beans in chile, go to one of the
rec.food groups. Especially if there are any Texans around. 8;)
-- Larry
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Date: 15 Dec
From: crazed_actor
Subject: Re: OT - Chilli Help
|
On Dec 14 2006 7:47 PM, pltrgyst wrote:
> On Thu, 14 Dec 2006 16:52:11 -0800, johnny T wrote:
>
> >1 Small can of black beans
>
> If you want to start a religious war about beans in chile, go to one of the
> rec.food groups. Especially if there are any Texans around. 8;)
>
> -- Larry
Well, I'm a Texan, and I can tell you -- no, no, HELL no to black beans in
chili! Personally, I don't like beans in chili at all, but if you prefer them,
then the only acceptable beans are pinto. A lot of recipes call for kidney
beans...also blasphemy. Pinto beans, or no beans at all.
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Date: 14 Dec 2006 23:02:16
From: johnny T
Subject: Re: OT - Chilli Help
|
crazed_actor wrote:
> Well, I'm a Texan, and I can tell you -- no, no, HELL no to black beans in
> chili! Personally, I don't like beans in chili at all, but if you prefer them,
> then the only acceptable beans are pinto. A lot of recipes call for kidney
> beans...also blasphemy. Pinto beans, or no beans at all.
I agree... But you have missed the point. There really aren't beans
in the chili. I have friends who are also bean snobs, they don't know,
and love the chili. Me too, actually. This is different, smash them
if it kills you to know. If you take them out, the chili will be too
runny. Doesn't taste like beans, doesn't look like beans, don't believe
there are beans, I don't.
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Date: 14 Dec 2006 23:54:00
From: I_AM_EVIL
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 2:02 AM, johnny T wrote:
> crazed_actor wrote:
>
> > Well, I'm a Texan, and I can tell you -- no, no, HELL no to black beans in
> > chili! Personally, I don't like beans in chili at all, but if you prefer
them,
> > then the only acceptable beans are pinto. A lot of recipes call for kidney
> > beans...also blasphemy. Pinto beans, or no beans at all.
>
> I agree... But you have missed the point. There really aren't beans
> in the chili. I have friends who are also bean snobs, they don't know,
> and love the chili. Me too, actually. This is different, smash them
> if it kills you to know. If you take them out, the chili will be too
> runny. Doesn't taste like beans, doesn't look like beans, don't believe
> there are beans, I don't.
IMO, if you have to add beans to make your chili thicker then you're
making it wrong. I make chili all the time and NEVER add beans. But I
understand what you mean. I've had plenty of chili that was made wrong.:-)
The 2nd Amendment........America's TRUE Homeland Security.
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Date: 14 Dec 2006 22:41:28
From: I_AM_EVIL
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 12:55 AM, crazed_actor wrote:
> On Dec 14 2006 7:47 PM, pltrgyst wrote:
>
> > On Thu, 14 Dec 2006 16:52:11 -0800, johnny T wrote:
> >
> > >1 Small can of black beans
> >
> > If you want to start a religious war about beans in chile, go to one of the
> > rec.food groups. Especially if there are any Texans around. 8;)
> >
> > -- Larry
>
> Well, I'm a Texan, and I can tell you -- no, no, HELL no to black beans in
> chili! Personally, I don't like beans in chili at all, but if you prefer
them,
> then the only acceptable beans are pinto. A lot of recipes call for kidney
> beans...also blasphemy. Pinto beans, or no beans at all.
Make sure they're the spicy pinto beans. If you must add beans to your
chili atleast make sure they are ones with some flavor.
The 2nd Amendment........America's TRUE Homeland Security.
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| | | |
Date: 14 Dec 2006 20:29:36
From: johnny T
Subject: Re: OT - Chilli Help
|
pltrgyst wrote:
> If you want to start a religious war about beans in chile, go to one of the
> rec.food groups. Especially if there are any Texans around. 8;)
Well, yes, but in this case, they are not beans so much, but rather a
starch that thickens the sauce. There should be nary a bean when done
that will let anyone know that beans were used.
It is by no means a bean and meat chili. It is a meat chili, thickened
with the beans. Different beast.
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Date: 15 Dec
From: estebanAA
Subject: Re: OT - Chilli Help
|
just my thought -- go to a texas chat room and ask you will be more then happy.
gl estebanAA
On Dec 14 2006 7:47 PM, pltrgyst wrote:
> On Thu, 14 Dec 2006 16:52:11 -0800, johnny T wrote:
>
> >1 Small can of black beans
>
> If you want to start a religious war about beans in chile, go to one of the
> rec.food groups. Especially if there are any Texans around. 8;)
>
> -- Larry
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Date: 16 Dec 2006 12:03:57
From: WuzYoungOnceToo
Subject: Re: OT - Chilli Help
|
johnny T wrote:
>
> crazed_actor wrote:
>
> I agree... But you have missed the point. There really aren't beans
> in the chili. I have friends who are also bean snobs, they don't know,
> and love the chili. Me too, actually. This is different, smash them
> if it kills you to know. If you take them out, the chili will be too
> runny.
That's what masa is for.
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Date: 15 Dec 2006 09:47:48
From:
Subject: Re: OT - Chilli Help
|
Necron99 wrote:
> Best Chilli recipies and cooking instructions please that do not require a
> unique special powder/sauce available only from the old mexican lady that lives
> down the street.
>
> I have:
> mince
> steak
> beans of some sort in a can
> beer
> chocolate
> fresh birdseye chillis
> chilli powder
> red , white onions
> peppers, red, green, yellow
> jahapinos
> cummin
> anything else I can expect to be on the shelf at the store
>
3 required spices for me, 1 of which you have, "cumin"... then use
coriander ( a lot) and cilantro.
AA
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Date: 15 Dec 2006 03:55:24
From: Raider Fan
Subject: Re: OT - Chilli Help
|
On Dec 14 2006 5:30 PM, Necron99 wrote:
> Best Chilli recipies and cooking instructions please that do not require a
> unique special powder/sauce available only from the old mexican lady that
lives
> down the street.
>
Necron,
We actually had a lengthy thread on this subject a year or so ago. I know
Arlo ended up with a secret recipe, but I don't remember if he shared it.
I'm pretty sure he sent some to Brewmaster. You should google it and see
if you can find it.
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Date: 15 Dec 12:25:57
From: Necron99
Subject: Re: OT - Chilli Help
|
Nick is a brit, the aussie slag is a sad attempt to recover some dignity during
a ritual sporting humiliation.
Found the thread, thanks.
Screw Texas, I'm going Mex and putting the beans in....
On Dec 15 2006 10:55 PM, Raider Fan wrote:
> On Dec 14 2006 5:30 PM, Necron99 wrote:
>
> > Best Chilli recipies and cooking instructions please that do not require a
> > unique special powder/sauce available only from the old mexican lady that
> lives
> > down the street.
> >
>
> Necron,
>
> We actually had a lengthy thread on this subject a year or so ago. I know
> Arlo ended up with a secret recipe, but I don't remember if he shared it.
> I'm pretty sure he sent some to Brewmaster. You should google it and see
> if you can find it.
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Date: 15 Dec 18:30:19
From: Super Steamer
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 4:25 AM, Necron99 wrote:
> Nick is a brit, the aussie slag is a sad attempt to recover some dignity
> during
> a ritual sporting humiliation.
> Found the thread, thanks.
>
> Screw Texas, I'm going Mex and putting the beans in....
>
Pinto beans.
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Date: 15 Dec 12:04:52
From: arlo payne
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 4:55 AM, Raider Fan wrote:
> On Dec 14 2006 5:30 PM, Necron99 wrote:
>
> > Best Chilli recipies and cooking instructions please that do not require a
> > unique special powder/sauce available only from the old mexican lady that
> lives
> > down the street.
> >
>
> Necron,
>
> We actually had a lengthy thread on this subject a year or so ago. I know
> Arlo ended up with a secret recipe, but I don't remember if he shared it.
> I'm pretty sure he sent some to Brewmaster. You should google it and see
> if you can find it.
Long ago I offered to send the powder but we decided customs would stop the
shipment
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Date: 15 Dec 2006 14:46:17
From: Alan Gilbert aka brewmaster
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 4:04 AM, arlo payne wrote:
> On Dec 15 2006 4:55 AM, Raider Fan wrote:
>
> > On Dec 14 2006 5:30 PM, Necron99 wrote:
> >
> > > Best Chilli recipies and cooking instructions please that do not require
a
> > > unique special powder/sauce available only from the old mexican lady that
> > lives
> > > down the street.
> > >
> >
> > Necron,
> >
> > We actually had a lengthy thread on this subject a year or so ago. I know
> > Arlo ended up with a secret recipe, but I don't remember if he shared it.
> > I'm pretty sure he sent some to Brewmaster. You should google it and see
> > if you can find it.
>
>
> Long ago I offered to send the powder but we decided customs would stop the
> shipment
Yeah, Arlo sent me powder and paste and I made the best two batches of
chili I've ever made. Arlo, I need more.
------
brewmaster at brewcam dot com
"Once in awhile you can get shown the light in the strangest of places if
you look at it right" -RH
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Date: 15 Dec 23:16:15
From: arlo payne
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 3:46 PM, Alan Gilbert aka brewmaster wrote:
> On Dec 15 2006 4:04 AM, arlo payne wrote:
>
> > On Dec 15 2006 4:55 AM, Raider Fan wrote:
> >
> > > On Dec 14 2006 5:30 PM, Necron99 wrote:
> > >
> > > > Best Chilli recipies and cooking instructions please that do not require
> a
> > > > unique special powder/sauce available only from the old mexican lady
> > > > that
> > > lives
> > > > down the street.
> > > >
> > >
> > > Necron,
> > >
> > > We actually had a lengthy thread on this subject a year or so ago. I know
> > > Arlo ended up with a secret recipe, but I don't remember if he shared it.
> > > I'm pretty sure he sent some to Brewmaster. You should google it and see
> > > if you can find it.
> >
> >
> > Long ago I offered to send the powder but we decided customs would stop the
> > shipment
>
> Yeah, Arlo sent me powder and paste and I made the best two batches of
> chili I've ever made. Arlo, I need more.
>
> ------
> brewmaster at brewcam dot com
>
No Problem emaol me your address so I dont have to spend 3 days looking for it
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Date: 15 Dec 2006 23:16:05
From: Alan Gilbert aka brewmaster
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 3:16 PM, arlo payne wrote:
> On Dec 15 2006 3:46 PM, Alan Gilbert aka brewmaster wrote:
>
> > On Dec 15 2006 4:04 AM, arlo payne wrote:
> >
> > > On Dec 15 2006 4:55 AM, Raider Fan wrote:
> > >
> > > > On Dec 14 2006 5:30 PM, Necron99 wrote:
> > > >
> > > > > Best Chilli recipies and cooking instructions please that do not
require
> > a
> > > > > unique special powder/sauce available only from the old mexican lady
> > > > > that
> > > > lives
> > > > > down the street.
> > > > >
> > > >
> > > > Necron,
> > > >
> > > > We actually had a lengthy thread on this subject a year or so ago. I
know
> > > > Arlo ended up with a secret recipe, but I don't remember if he shared
it.
> > > > I'm pretty sure he sent some to Brewmaster. You should google it and
see
> > > > if you can find it.
> > >
> > >
> > > Long ago I offered to send the powder but we decided customs would stop
the
> > > shipment
> >
> > Yeah, Arlo sent me powder and paste and I made the best two batches of
> > chili I've ever made. Arlo, I need more.
> >
> > ------
> > brewmaster at brewcam dot com
> >
> No Problem emaol me your address so I dont have to spend 3 days looking for
it
I will. I also need to talk to you about something business related.
------
brewmaster at brewcam dot com
"Once in awhile you can get shown the light in the strangest of places if
you look at it right" -RH
---
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| |
Date: 15 Dec
From: Nick Wool
Subject: Re: OT - Chilli Help
|
Best way to cook chili is to treat them like Aussies, stuff them.
Cut chili lengthwise in half, scoop seeds out....you can use the seeds in the
mince mix if you prefer.
Mince 70% pork, with 30% prawns. Season the Mince with sesame oil, salt, sugar,
MSG, sherry/brandy and a dash of oil.
Put mince into chili, shallow fried mince side only in a slow fire until mince
is fully cooked. If you do not want it too hot, shallow fry chili side as
well.
Put cooked stuffed chili on plate and pour on a Oyster-based sauce:
Shallow fry crushed garlic with finely chopped onions in a quick fire, add a
dash of sherry/brandy, add water, oyster sauce, sesame oil, season to taste,
thicken with cornflower /potato starch, pour on top of cooked stuff chili.
On Dec 14 2006 11:30 PM, Necron99 wrote:
> Best chili recipies and cooking instructions please that do not require a
> unique special powder/sauce available only from the old mexican lady that
> lives
> down the street.
>
> I have:
> mince
> steak
> beans of some sort in a can
> beer
> chocolate
> fresh birdseye chillis
> chilli powder
> red , white onions
> peppers, red, green, yellow
> jahapinos
> cummin
> anything else I can expect to be on the shelf at the store
>
>
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Date: 15 Dec 2006 03:53:16
From: Raider Fan
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 2:57 AM, Nick Wool wrote:
> Best way to cook chili is to treat them like Aussies, stuff them.
>
> Cut chili lengthwise in half, scoop seeds out....you can use the seeds in the
> mince mix if you prefer.
Well Nick, this is a situation where the Aussie word doesn't match the
American. You're referring to the actual pepper itself. The OP is asking
about a hearty dish much like a stew. It's also referred to as chile con
carne to reduce the confusion.
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Date: 15 Dec 11:57:17
From: Necron99
Subject: Re: OT - Chilli Help
|
P.S
Peitersen is a fucking tool, he could have backed those guys and put a 100
together.
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Date: 15 Dec 11:55:46
From: Necron99
Subject: Re: OT - Chilli Help
|
Not the chili i was after but sounds well worth the try nonetheless.
Worth doing for somthing as small as a jahlapeno or better with a pepper?
I was sooo hoping for a test test this time Nick, tommorow may be different but
it seems that Ricky and Matt have beat down whatever demons resided in the pitch
and the big hand freak's bowling.
Hopefully we will drop a few quick ones tommorow and keep it alive for the g.
pk500 and pkrld will both get you $500 30% at 14 PP
On Dec 15 2006 7:57 PM, Nick Wool wrote:
>
> Best way to cook chili is to treat them like Aussies, stuff them.
>
> Cut chili lengthwise in half, scoop seeds out....you can use the seeds in the
> mince mix if you prefer.
>
> Mince 70% pork, with 30% prawns. Season the Mince with sesame oil, salt,
> sugar,
> MSG, sherry/brandy and a dash of oil.
>
> Put mince into chili, shallow fried mince side only in a slow fire until mince
> is fully cooked. If you do not want it too hot, shallow fry chili side as
> well.
>
> Put cooked stuffed chili on plate and pour on a Oyster-based sauce:
>
> Shallow fry crushed garlic with finely chopped onions in a quick fire, add a
> dash of sherry/brandy, add water, oyster sauce, sesame oil, season to taste,
> thicken with cornflower /potato starch, pour on top of cooked stuff chili.
>
> On Dec 14 2006 11:30 PM, Necron99 wrote:
>
> > Best chili recipies and cooking instructions please that do not require a
> > unique special powder/sauce available only from the old mexican lady that
> > lives
> > down the street.
> >
> > I have:
> > mince
> > steak
> > beans of some sort in a can
> > beer
> > chocolate
> > fresh birdseye chillis
> > chilli powder
> > red , white onions
> > peppers, red, green, yellow
> > jahapinos
> > cummin
> > anything else I can expect to be on the shelf at the store
> >
> >
>
>
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Date: 15 Dec 17:43:11
From: Nick Wool
Subject: Re: OT - Chilli Help
|
On Dec 15 2006 11:55 AM, Necron99 wrote:
> Not the chili i was after but sounds well worth the try nonetheless.
> Worth doing for somthing as small as a jahlapeno or better with a pepper?
>
The species of chili is up to indivdual taste, but anything less than thumb size
is probably to fiddly to stuff.
I take it your missus likes spicy food....after the stuffed chilli, you might
like to offer her the taste of a sichen hotpot....the best legal high there
is...
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Date: 16 Dec
From: Necron99
Subject: Re: OT - Chilli Help
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Thats right, we had them at that place in chinatown, yes definitely worth a go.
On Dec 16 2006 4:43 AM, Nick Wool wrote:
>
> On Dec 15 2006 11:55 AM, Necron99 wrote:
>
> > Not the chili i was after but sounds well worth the try nonetheless.
> > Worth doing for somthing as small as a jahlapeno or better with a pepper?
> >
>
> The species of chili is up to indivdual taste, but anything less than thumb
> size
> is probably to fiddly to stuff.
>
> I take it your missus likes spicy food....after the stuffed chilli, you might
> like to offer her the taste of a sichen hotpot....the best legal high there
> is...
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Date: 15 Dec 17:42:46
From: Nick Wool
Subject: Re: OT - Chilli Help
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On Dec 15 2006 11:55 AM, Necron99 wrote:
> Not the chili i was after but sounds well worth the try nonetheless.
> Worth doing for somthing as small as a jahlapeno or better with a pepper?
>
The species of chili is up to individual taste, but anything less than thumb
size is probably to fiddly to stuff.
I take it your missus likes spicy food....after the stuffed chili, you might
like to offer her the taste of a sichen hotpot....the best legal high there
is...
_______________________________________________________________
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Date: 15 Dec 19:33:42
From: CHarrison100
Subject: Re: OT - Chilli Help
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Hands Down the best Chili I have ever made. I let it simmer for 3 hours to
really get the flavours out
http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx
On Dec 14 2006 6:30 PM, Necron99 wrote:
> Best Chilli recipies and cooking instructions please that do not require a
> unique special powder/sauce available only from the old mexican lady that
> lives
> down the street.
>
> I have:
> mince
> steak
> beans of some sort in a can
> beer
> chocolate
> fresh birdseye chillis
> chilli powder
> red , white onions
> peppers, red, green, yellow
> jahapinos
> cummin
> anything else I can expect to be on the shelf at the store
>
>
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Date: 16 Dec 2006 07:51:40
From: OTB
Subject: Re: OT - Chilli Help
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First, If you want to know what real chili is supposed to taste like,
go buy a package of Wick Fowlers and follow the directions. That
will get you pretty close. Be sure to use the best quality, fresh
lean meat you can find.
Then try substituting fresh ingredients (garlic, onions, etc)
for the dried ones in the package.
The key to good chili is - not surprisingly - good chili powder.
Wick's is pretty good. But search out other sources. The
stuff called "chili powder" in most stores is crap - stale,
acrid, tasteless. You can sometimes find good chili powder
in those bags in the Mexican section. The "New Mexican"
chili powders are worth trying, to see if you like that.
If you want to kick it up a notch in flavor, buy a bag of
dried whole ancho peppers. Try adding one whole pepper
to the pot for about 15-20 minutes while it is cooking,
and then fish it out. The flavor will infuse into the chili.
I like this method better than grinding the pepper.
I still use other chili powder in conjunction with this.
I also like adding a couple of those small "chili picin"
peppers. They are very small, dried, dark red peppers.
I don't like the taste of most "hot pepper" powders, so I
usually leave that out, and rely on the chili picin, and
ancho peppers to provide the heat.
I've experimented with jalapenos and habaneros, but
they just don't taste right in chili to me. But, your
taste may differ.
Chili is a complex mix, and very easy to screw up.
Go easy on the spices. You want the flavor of the meat
to come through an not be overpowered by garlic or salt
or cumin or whatever. It's a delicate balance of flavors.
Start with Wick Fowlers, that should give you a good
baseline for your own recipe.
On Dec 14, 5:30 pm, Necron99 <necron...@gmail.com > wrote:
> Best Chilli recipies and cooking instructions please that do not require a
> unique special powder/sauce available only from the old mexican lady that lives
> down the street.
>
> I have:
> mince
> steak
> beans of some sort in a can
> beer
> chocolate
> fresh birdseye chillis
> chilli powder
> red , white onions
> peppers, red, green, yellow
> jahapinos
> cummin
> anything else I can expect to be on the shelf at the store
>
> _______________________________________________________________
> Watch Lists, Block Lists, Favorites -http://www.recpoker.com
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Date: 16 Dec 2006 12:36:06
From: pltrgyst
Subject: Re: OT - Chilli Help
|
On 16 Dec 2006 07:51:40 -0800, "OTB" <bighorn_bill@hotmail.com > wrote:
>First, If you want to know what real chili is supposed to taste like,
>go buy a package of Wick Fowlers and follow the directions. That
>will get you pretty close. Be sure to use the best quality, fresh
>lean meat you can find.
Yes, Wick's is a good baseline. Chuck roasts work great. Apart from quality
chili power, it's most important to use either 1/2 - 3/4" cubed beef or beef
that you grind yourself, very coarsely, right before cooking (unless you've got
an accomodating butcher with very coarse-grinding capability right next door --
I don't.) Freeze the beef for 15-30 minutes for easier cubing. When I make chili
for my weekly poker game, it takes 10 lbs. of chuck roast, and yields one tired
knife/dealing wrist.
>The key to good chili is - not surprisingly - good chili powder.
>Wick's is pretty good. But search out other sources. The
>stuff called "chili powder" in most stores is crap - stale,
>acrid, tasteless. You can sometimes find good chili powder
>in those bags in the Mexican section. The "New Mexican"
>chili powders are worth trying, to see if you like that.
A good source is Penzey's (www.penzeys.com), for both individual peppers and
spices or their chili mixes. They offer the best selection I've found. I use
their medium chili mix and then zap it with other flavors. Anchos, diced or
ground, have that "deep red" chili flavor that many love.
>I also like adding a couple of those small "chili picin"
>peppers. They are very small, dried, dark red peppers.
Piquins, also available from Penzeys. I like the Arbols a lot, too.
>Chili is a complex mix, and very easy to screw up.
>Go easy on the spices. You want the flavor of the meat
>to come through an not be overpowered by garlic or salt
>or cumin or whatever. It's a delicate balance of flavors.
True, but you need a generous amount of cumin. And a bottle of good stout, like
Guinness, adds flavor as well. Whether you use any tomato or not is up to your
taste. I like to add a tablespoon or two of tomato paste.
If you're really ambitious, this receipe, adapted from the Chili-Heads, tastes
better than any other I've tried:
Chili Powder
6 dried New Mexico (Anaheim) peppers
3 ancho peppers
3 pasilla negro peppers
2 mulato peppers
6 Tbs cumin seed
6 Tbs coriander seed
1 Tbs whole cloves
3 Tbs celery seed
2 Tbs ground cayenne (vary amount to taste)
(If you can't obtain one of the chiles, just substitute an equivalent volume of
whatever's available. I really like to mix in some of the Turkish Aleppo
pepper.)
1. Break up the New Mexico, chipotle, and mulato chiles. Toast the
chiles in small batches on an ungreased skillet over medium
heat until they just begin to release their aroma. Do not let them
darken or they may become bitter.
2. Toast the cumin, coriander, and cloves on an ungreased skillet over low heat
until they release their fragrance and become lightly roasted, about three
minutes.
3. Grind the toasted spices and celery seed (best to use a spice grinder).
4. Grind the chiles in a spice grinder or food processor.
5. Mix the ground chiles, spices, and ground cayenne.
I keep this chili powder in a big jar in my freezer, where it's fine for up to a
year. You should use 1/4 cup for each two pounds of beef as a starting point.
When you use it, add as much ground piquin, arbol, or cayenne as you want late
in the cooking for extra heat.
It's always better the day after cooking, too.
-- Larry
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Date: 16 Dec 2006 19:40:58
From: OTB
Subject: Re: OT - Chilli Help
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On Dec 16, 11:36 am, pltrgyst <pltrg...@spamlessxhost.org > wrote:
>A good source is Penzey's (www.penzeys.com), for both individual peppers and
> spices or their chili mixes. They offer the best selection I've found. I use
> their medium chili mix and then zap it with other flavors. Anchos, diced or
> ground, have that "deep red" chili flavor that many love.
>
Good info, thanks!
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Date: 16 Dec 2006 12:02:13
From: WuzYoungOnceToo
Subject: Re: OT - Chilli Help
|
Necron99 wrote:
>
> Best Chilli recipies and cooking instructions please that do not require a
> unique special powder/sauce available only from the old mexican lady that lives
> down the street.
>
> I have:
> mince
> steak
> beans of some sort in a can
Beans in your chili?! I'm sorry, but you're already too far gone for
any help now.
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