thread for posting cool chili recipes, chili tips, pictures of chili, links to articles on the worldwideweb about chili
― tunnel joe (harbl), Saturday, 14 January 2012 21:15 (six years ago) Permalink
i'm gonna make chili after i clean the kitchen i just wanted to start this thread first
whoops i forgot to catalog my chili, anyway it was good and it had butternut squash
― tunnel joe (harbl), Sunday, 15 January 2012 23:04 (six years ago) Permalink
i made tofu chili a couple weeks ago
― thomp, Sunday, 15 January 2012 23:05 (six years ago) Permalink
thought 'what cliche am i becoming'
you know I made the decision a week ago to add chili to my menu which so far consists of 1. pasta with canned tomato sauce and 2. random fried stuff with sriracha squirted over it
― dayo, Sunday, 15 January 2012 23:09 (six years ago) Permalink
I'm very glad you made this thread tbh! looking forward to good chili
This vegan eggplant/mushroom chili is still awesome: So what have you cooked lately? (Year three!)
― Jaq, Sunday, 15 January 2012 23:11 (six years ago) Permalink
let me tell you a storywhen i was a kid we used to go to the new york state museum on field trips in school and they had this awful iroquois exhibit with audio and all i can remember was the voice of a lady saying "corn, beans, and squash" so whenever i make vegetable chili i think of it. i used like a cup or so of frozen corn, a can of kidney beans, a can of black beans, and a small fat butternut squash. plus 2 jalapenos, one red bell pepper, one onion, 4 cloves of garlic, and some canned crushed tomato. and tons of chili powder, some cumin, coriander, cinnamon, cocoa powder, cayenne pepper, and vegetable broth. that's it in a weird order.
― tunnel joe (harbl), Sunday, 15 January 2012 23:20 (six years ago) Permalink
also the whole foods website, which i get like all recipes from lately, has a buttload of chili recipes that look good
― tunnel joe (harbl), Sunday, 15 January 2012 23:21 (six years ago) Permalink
harbl where in nys did you grow up?
― horseshoe, Sunday, 15 January 2012 23:21 (six years ago) Permalink
― tunnel joe (harbl), Sunday, 15 January 2012 23:25 (six years ago) Permalink
my only recommendation is to get this chili powder that WmC recommended, he calls it "brick-red cocaine" which is underselling it
NuMex Heritage 6-4
― lukas, Monday, 16 January 2012 00:13 (six years ago) Permalink
hotchile at nmsu edu
― lukas, Monday, 16 January 2012 00:14 (six years ago) Permalink
I quit using tofu in my chili last year and now use about a cup of TVP (the kind with pieces about .5" across). I also like to use fresh minced chiles in addition to chili powders. Oh, and double (or triple) the amt of cumin than most recipes show.
My chili usually ends up pretty thick, and lately I've been trying to get a thinner consistency by adding a can of beer to the pot. I plan to experiment with different styles of beer to find one that doesn't cook down too sweet or too bitter.
― LIVE MEGA DOPPLER 7000 HD (naus), Monday, 16 January 2012 06:00 (six years ago) Permalink
a little dab will do ya. shit rules.
― somebody sh1pley the brinks truck (Whiney G. Weingarten), Monday, 16 January 2012 06:17 (six years ago) Permalink
Just talked to the Chili Pepper Institute a few minutes ago, and the sad news is that Biad Chili, their processor, didn't do any pure NuMex Heritage 6-4 powder this past season. But I ordered some mild green, hot green, mild red, medium red and chipotle powders directly from Biad. I imagine they'll be pretty good, maybe not quite to the level of brick-red cocaine.
www.biadchili.com if you want to check out their shop.
― Steamtable Willie (WmC), Thursday, 2 February 2012 17:35 (six years ago) Permalink
my chili is now always based on this except i ignore "Never put beans in the chili" and i make a paste out of reconstituted anchos rather than using ground http://www.saveur.com/article/Recipes/Gordons-Chili
― flatizza (harbl), Saturday, 25 October 2014 14:55 (four years ago) Permalink
oh also. today i went to whole foods to buy ground beef and i was too early or something so they didn't have any out yet and the guy was like what do you want and i said just regular 85% and he only had grass fed ready so he sold me grass fed for the price of regular so i didn't have to wait and i got FOUR POUNDS of it. what a savings!
― flatizza (harbl), Saturday, 25 October 2014 14:56 (four years ago) Permalink
the whole foods butcher is a good friend to have.
― call all destroyer, Saturday, 25 October 2014 15:34 (four years ago) Permalink
i make a paste out of reconstituted anchos rather than using ground
smart move, it always comes out better this way
btw i always think this thread is about chili peppers and not chili the dish
― marcos, Wednesday, 29 October 2014 16:32 (four years ago) Permalink
chili season is upon us this is in the oven http://leitesculinaria.com/101193/recipes-shredded-beef-chili-sweet-potatoes.htmlskipped beer because i don't like dark beer really, added more vinegar bc i love vinegar. my 5 qt saute pan is just a little too small for this but i didn't want to use slow cooker. too slow.
― #amazing #babies #touching (harbl), Sunday, 27 September 2015 22:30 (three years ago) Permalink
I am cooking chili as we speak! White chili: brown off some bone-on, skin-on thighs, remove and saute onion green pepper yellow pepper jalapeno pepper why because that is what I had; chopped garlic plus some minced chipotle in adobo and some chopped tomatoes; chicken stock (homemade thankyouverymuch); can o' rinsed hominy and then the chicken removed from bone and chopped up; maybe I should throw in some tempeh why because I have some in the fridge? Then to finish will do cilanto lime sour cream some grated cheese. Oh wait cumin coriander oregano in there too.
― mom tossed in kimchee (quincie), Sunday, 27 September 2015 22:45 (three years ago) Permalink
first ever veggie chili experiment today. according to resident vegetarian, it is delicious. adapted from here: http://allrecipes.com/recipe/132394/meatiest-vegetarian-chili-from-your-slow-cooker/
5 x 6" corn tortillas12oz beer
you can either throw both into the blender to make a sort of tortilla-beer puree, or what I do (makes a lot less mess): mince the tortillas by hand and then throw them in a tupperware, pour the beer in, then let it soak overnight. I stole this from america's test kitchen as a preferred thickener vice cornstarch, etc.
2. cans and hot stuff:
2 habaneros, seeded and diced1 7 oz can of chipotles in adobo sauce, drained, rinsed and chopped2 28 oz cans black beans, drained1 28 oz can crushed tomatoes
dump all that in the slow cooker first. then drain the beer/tortilla mixture and pour that on top.
3. fresh produce & protein:
4 C onions, chopped (I used 2 yellow + 1 white)4 red bell peppers, seeded and chopped15 oz tofu, cubed5 cloves garlic, minced or pressed1/4 C olive oil
^^^ all of this goes in a pan on medium high, onions first until glassy, then then peppers and tofu for about 10 minutes. Then throw all that in.
4. dry seasonings:
1 tsp salt3/4 tsp black pepper1/4 tsp cayenne2 tbsp cumin5 tbsp chili powder2 tbsp oregano2 bay leaves
I put all this together in a thing and then shake out a layer over the other ingredients in the cooker. Low for six hours.I let the spice layer soak in on top and get nice and dark brown for a couple of hours before stirring everything around. Oh and push the bay leaves around so they're not just sitting on top. Or skip the bay leaves, I think they're probably placebo anyway.
― El Tomboto, Monday, 30 May 2016 21:13 (two years ago) Permalink
I have a texas beef chili recipe that needs more fine tuning (I've only been making it off and on for 5 years)
― El Tomboto, Monday, 30 May 2016 21:19 (two years ago) Permalink
also this makes an ungodly huge amount of chili. I filled up all my available rubbermaid storage and am eating the rest out of the slow cooker with chips
― El Tomboto, Monday, 30 May 2016 21:35 (two years ago) Permalink