Made chili earlier today.
Dropped a can of corn from the cupboard.
Heavily dented on two ends from the fall.
Into the pot it went.
Turns out that's an actual thing with chili.
I liked it.
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Made chili earlier today.
Dropped a can of corn from the cupboard.
Heavily dented on two ends from the fall.
Into the pot it went.
Turns out that's an actual thing with chili.
I liked it.
Let’s make chili….
Attachment 324618
Just kidding
really, I don’t usually use any of that stuff in my chili. It is meat stewed in a chili sauce base, not a tomato based soup. I’m generally a no beans guy, but don’t hate them either. I just don’t see them as really adding anything to it. If I do have to have beans in it, I would lean towards pintos for sure.
The “spaghetti sauce” chili made with a tomato base is what I dislike the most….it makes it too sweet. A touch of tomato is ok, but as a base, it just tastes strange to me….but I didn’t grow up with that style of chili.
Let’s make a quick simple chili. This is not a recipe, so some seasonings are not show (like salt, pepper, Mexican oregano etc…)
Chiles (soak them in hot water after removing the seeds…maybe even roast them a little). Each type of dried chile adds a different flavor. The little Arbol chiles are the only ones pictured that are hot
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Onion and garlic
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Some fresh peppers (whatever I have on hand). This is where you can really adjust the heat level to what you are aiming for.
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Sear some meat (usually beef, but lately I’ve been cheap and using more pork.)
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Cook the onions
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While the onions are cooking, cube the meat
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Blend the soaked chiles with some stock. Pour over meat and onions/garlic
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Cook until thick, tender, and tasty. For me, chili is a stew, not a runny soup.
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Eat up
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It should also be thick enough to taco
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Even great as tostadas the next day
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How long do ya have to cook it before the can gets tender enough to chew?Quote:
Originally Posted by WILCO
Depends on the meat used and size pieces it is cut in... I do a 1/4 to 1/2 inch dice on the meat and use chuck roast. That takes an hour or so to tenderize. Taste as you go!Quote:
Originally Posted by Winger Ed.
Ed, you got me!!!!!!Quote:
Originally Posted by Winger Ed.
HAHAHAHAHAHAHAHAHAAAHAHAHA!!!!!!!!!!
Quote:
Originally Posted by dcs12345
I've been buying more pork too.
Beef prices are krazy.
Just yesterday an item on Fox News website about a guy who was having severe migraines. Found to have tapeworms in the brain. Source--undercooked pork bacon. I'll stay with the traditional beef chili. And...the pinto beans. And the jalapenos. And the onion. Garlic. Hold the habeneros.
DG
Well ... if it's on Fox News ... Then ... it must be true .
Gary
I tend to cook pork pretty thoroughly. :)Quote:
Originally Posted by Der Gebirgsjager
Yeah, me too.Quote:
Originally Posted by WILCO
I've had people ask me why I burned the sausage, when it was just a little crisp on the surfaces.
I fall back on my Dad's response when called out for his driving, or any of other various things.
I tell 'em, "Cooking sausage is like being the Captain of a ship.......
You can do pretty much whatever you want, and there is no higher court of appeal".
Armadillo is another game meat that works well with Chili !
Gary
Well, the only cowboys that I ever saw who had pigs out on the range was Capt'n Call and Gus. Those two pigs weren't tethered and voluntarily followed the chuck wagon when it left Lonesome Dove--otherwise, they would have been left behind. They continued to follow across dry prairies, forded deep rivers, for well over a thousand miles. In the end, they weren't around anymore, so I assume that the cowboys ate their friends. Now the ordinary cowboy might have encountered armadillos, might have put them in chili, might have contracted leprosy....guess we'll never know. As for me, I probably would have had to chew on some jerky, or gone to bed hungry. :-D
DG
My wife insists that I use only 239 beans because one more would make it too farty.
I can’t eat beans anymore because FODMAPs tear me up. I thought to myself: “dang, I can’t eat chili anymore.” I had no idea chili recipes without beans even existed.
Long ago in south florida I encountered alligator chili.
I wish they hadn't put cilantro in it.
Mrs. Winger is on that FODMAP thing two.Quote:
Originally Posted by justindad
I tell her that her diet is limited down almost as tight as the dog's food limitations.
She found a company called 'Smoke and Sanity' that makes all sorts of spices that are FODMAP compliant.
They have (what I call fake) garlic, onion powder, steak, taco, Italian seasoning plus about a dozen others.
We've switched over to them, and I can't tell the difference.
Chili has beans, and .45 is greater than 9mm.
Thanks Ed. It’s hard to live on a pure low FODMAP diet. I will say, though, that when I do hold the FODMAP line my mental clarity skyrockets to an unbelievable degree.Quote:
Originally Posted by Winger Ed.
*
Also, revolvers are better than bottom feeders.
With. With! Definitely WITH!
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DG