chili catalog

thread for posting cool chili recipes, chili tips, pictures of chili, links to articles on the worldwideweb about chili

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

i made tofu chili a couple weeks ago

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

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!)

let me tell you a story
when 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.

also the whole foods website, which i get like all recipes from lately, has a buttload of chili recipes that look good

harbl where in nys did you grow up?

near albany

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

email hotch✧✧✧@n✧✧✧.e✧✧

www.chilepepperinstitute.org

hotchile at nmsu edu

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.

a little dab will do ya. shit rules.

http://bhut-pepper.com/images/bumps.jpg

http://bhut-pepper.com/products.html

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.

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

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!

the whole foods butcher is a good friend to have.

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

chili season is upon us this is in the oven http://leitesculinaria.com/101193/recipes-shredded-beef-chili-sweet-potatoes.html
skipped 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.

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.

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/

1. starch:

5 x 6" corn tortillas
12oz 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 diced
1 7 oz can of chipotles in adobo sauce, drained, rinsed and chopped
2 28 oz cans black beans, drained
1 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 chopped
15 oz tofu, cubed
5 cloves garlic, minced or pressed
1/4 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 salt
3/4 tsp black pepper
1/4 tsp cayenne
2 tbsp cumin
5 tbsp chili powder
2 tbsp oregano
2 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.

I have a texas beef chili recipe that needs more fine tuning (I've only been making it off and on for 5 years)

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

I’m watching some epicurious.com characters making different kinds of chili on YouTube and they’re ALL WRONG

one of them is just using turkey and kidney beans and affecting this amateur schtick like they aren’t really that concerned with the results

one of them claims to be making chili con carne but then makes a big deal of adding a huge mess of beans to it

and the other one is making seafood stew and calling it chili

my chili rockism is killing me

Tombot it has been a decade since I had what I would characterize as a substantive disagreement with you but chili is "a spicy bowl full of some protein-heavy stuff." Beans, meat, whatever, the weird "it's only chili if _____" stuff is pointless. Eat spicy bowls full of food and be free imo

scallops, crab, and shrimp in a bowl with vegetables and seasonings is seafood stew, I don’t care if you put two dried chipotles in it

the turkey chili is fine it was just made with feigned carelessness which I found highly annoying

the “chili con carne” guy dumping chickpeas in there was just... OK man, words mean nothing

I would win an ILX Chili Cookoff.

I would win an ILX Chili Cookoff.

I would judge an ILX Chili Cookoff

I would lose because mine is too hot