chili crisis!!!

Also I guess when the beef goes in it will suck up some of the hot stuff?

I just added 4 cherry tomatoes but I fear it is akin to surfing with a toothpick.

Nick I've put in zee juice, of one half of one lemon.

Serve it with fruit on the side. Seriously, a good fruit salad- pineapple, mandarin oranges, grapes, grapefruit, apples, bananas, and a little fresh lemon on it.

Sucka that is excellent advice and luckily I have a classic apple/walnut/blue cheese/lettuce thing goin on, so I am limiting the damage somewhat.

my recipe btw is:

dump:
two cans red kidney beans (drained)
two cans peeled tomatoes

into a pot and turn on low. add:

salt
a bunch of cumin
a bunch of cayenne pepper
whatever other hotness you want (chopped chilis, tabasco, exotic yuppie sauces, etc)

sautée
a couple cloves of garlic
a couple of bell peppers
an onion or two

and stir those in. from here it gets creative. wine? beer? coriander? beef? (drained of fat)

simmer for like two hours, and keep stirring that shit because even if you've got a creuset the sugar in the tomatoes is going to make it burn and stick to the bottom. of course if you're my old friend mike warren you like the "burned" flava

top w/faves: sour cream, chives, cheese, diced tomatoes, microtendrils

Are these from the Space Alien aisle of the grocery?

dude are you serious? a 1MB pdf?! that is gonna be good

It's 2 pages. I had to include some graphics to make it look all professional and shit.

I am absurdly proud of that recipe, tho. I always get requests to make it from friends & family who've had it before.

http://www.nytimes.com/2014/02/12/dining/if-its-chili-its-personal.html?_r=0

'overseeing bodies of chili judgment'

i made a pretty good vegan chili the other night, WITH beans. fuck the haters.

Oh hai, I have a pot of red cooking right now. I'm out of pure chile powder but I had a bag of dried New Mexico chiles so I toasted 'em and ground 'em up, with cayenne and chipotle powder to round it out into a decent blend for chili.

I had homemade veggie chili for lunch

WITH beans. fuck the haters.

Beans are such an important part of chili, as is fresh lime juice.

someday i'll make a point of going to the synthesizer chili cook-off:
http://www.chicagoreader.com/Bleader/archives/2014/02/12/watch-the-synth-chili-cook-off-founders-play-a-synth-and-make-chili

SH-7 hot chili...

i guess i should xpost this from the other thread. . .

anyone have any advice re: making chili in the crockpot? i made the best chili i ever made on super bowl sunday (it was coincidental bc i did not watch the super bowl) by adapting this recipe and i want to do it again in the crockpot. i have a 3.3 lb chuck. just brown it first, drain it?

btw my adaptations were to add 2 cans of kidney beans against the recipe writer's advice, used regular ground beef, used paste i made from soaked dried anchos, added a can of beef broth, made tomato puree in the food processor, didn't have any masa harina

― sent from my butt (harbl), Thursday, February 13, 2014 9:48 AM (0 seconds ago) Bookmark Flag Post Permalink

i had never really used a recipe for chili. and i put too many vegetables in it before. i love beef.

~~~chili crisis in infinite bowls~~~

I keep making variations of this pork chili w/chocolate stout, chipotles (in adobo or just rehydrated dried peppers), black and kidney beans, red onion, and occasionally some diced red pepper

I think chili traditionalists probably would burn me at the stake, though.

maybe i'll add a chipotle to my paste

i've had my share of terrible everything-in-the-kitchen chilis for sure but there are few things more annoying than chili purists going "NO BEANS" eeahhghhhhhh no fuck you

that said i do feel like simplicity in ingredients, apart from your spice base of the chili, is a good thing. spice base + beans is good, spice base + beans and corn and potatoes and peppers and squash etc maybe not so good.

beans are regional in chili imo, I feel sorry for beany chili advocates being hunted in the streets in texas or wherever

it's good to stretch it out and make it more of a complete lunch

Non-alphanumeric characters: ~!@#$%^&*_-+=`|\()}{[]:;"'<>,.?/

chili must include at least one capital letter, at least one number, and at least one non-alphanumeric character

Chili must be placed on one's nipples in the event of a "hot nip drill"

im making chili today iirc

look around you, is there some meat there, that would be a sign to job yr memory

do you have hot nips

I made this one tonight: http://www.nytimes.com/recipes/1016036/just-good-chili.html. Has anyone else tried it? Usually I ignore directions to add sweet stuff (such as 1/4 cup brown sugar) but I felt like following the recipe religiously to see what it was supposed to be like. It was both sweet and hot at the same time. Not my favorite, but interesting.

i really really want to make the other chilis from the article

I keep making variations of this pork chili w/chocolate stout, chipotles (in adobo or just rehydrated dried peppers), black and kidney beans, red onion, and occasionally some diced red pepper

I think chili traditionalists probably would burn me at the stake, though

this sounds great. flavor >>> tradition

i really really want to make the other chilis from the article

― call all destroyer, Thursday, February 13, 2014 10:37 PM (Yesterday) Bookmark Flag Post Permalink

me too

the picture of "just good chili" looks gross tbh

my crockpot chili was pretty successful. i'll try those nyt ones too.

chili purists will blanche at the one i made last night but it was pretty tight

http://www.finecooking.com/recipes/spicy-chicken-white-bean-chili.aspx

just good chili sounds a little sad. like "how was the chili" "eh, it was just good, not great"

good news! add shredded chease to teh chilil for delight of the mowth!

k got the bowl of red from that nyt piece simmering right now. seemed like an excellent idea for a boring snowstorm night.

tropicana pure premeiusm owrnamd g e udiej just 3 dolals earch.,.

I just did a search for "chili cook-off" in the subject line of my work email account and I got 21 messages

I should do a FOIA request for all official correspondence concerning "chili cook-off"

i only got 3

I went to the trouble of buying gloves for dealing with the hot peppers, and they've worked pretty great.

Today, I skipped 'em, and while there have been some minor regrets, I can get a capsaicin high anytime I want just by licking my thumb, and my hands are just kind of tingly all over now

I love that moment when one of your eyes itches slightly and you realise too late the burning pain-load has already been delivered and you've totally fucked up the job. Mind you, even gloves wouldn't always prevent that.

Just learn to deseed without touching (stem, quarter lengthwise, remove seeds). Pretty easy with a sharp chef's knife.

Of course, now I have to buy capsaicin-laced warming lubricant.

I can, with patience, cut out the seeds and flesh without much handling, but I'm usually out of patience before I even get to the peppers

also, you want at least some of those seeds maybe

If I'm making chili for people who like spicy food, I leave them in.

I usually just make chilli bland (sans seeds), then add cayenne (or better, sambal oelek) to bring it up to "warm" for others, and a bunch more in my personal bowl. Hot pepper seeds add rather little flavor.

When I toured the Chili Pepper Institute at NMSU a few years ago, the director made sure we knew that the capsaicin sacs are on the inner membrane/placenta, not the seeds.

i would like to study at the chili pepper institute, do they offer scholarships?

I recommend cleaning your hands with a dollop of mayo

Ian -- maybe?
http://aces.nmsu.edu/academics/pes/
https://cpi.nmsu.edu/

The teaching garden was f'in cool. https://cpi.nmsu.edu/programs/chile-pepper-institute-garden-tour/

WilliamC coming through with the edificational materials!!!

This morning when I had to put my contacts in I made possibly the most pathetic involuntary grunt of pain that I've made in a long time. I think the stuff has finally worn off though. Now my left thumb just smells slightly of onion and that's it.