chili catalog

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harbl where in nys did you grow up?

horseshoe, Sunday, 15 January 2012 23:21 (nine years ago) link

near albany

tunnel joe (harbl), Sunday, 15 January 2012 23:25 (nine years ago) link

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

lukas, Monday, 16 January 2012 00:13 (nine years ago) link

hotchile at nmsu edu

lukas, Monday, 16 January 2012 00:14 (nine years ago) link

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 (nine years ago) link

two weeks pass...

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 (nine years ago) link

two years pass...

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 (seven years ago) link

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 (seven years ago) link

the whole foods butcher is a good friend to have.

call all destroyer, Saturday, 25 October 2014 15:34 (seven years ago) link

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 (seven years ago) link

ten months pass...

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.

#amazing #babies #touching (harbl), Sunday, 27 September 2015 22:30 (six years ago) link

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 (six years ago) link

eight months pass...

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.

El Tomboto, Monday, 30 May 2016 21:13 (five years ago) link

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 (five years ago) link

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 (five years ago) link

four years pass...

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

El Tomboto, Monday, 22 June 2020 23:09 (one year ago) link

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

El Tomboto, Monday, 22 June 2020 23:13 (one year ago) link

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

J Edgar Noothgrush (Joan Crawford Loves Chachi), Monday, 22 June 2020 23:18 (one year ago) link

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

El Tomboto, Monday, 22 June 2020 23:39 (one year ago) link

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

El Tomboto, Monday, 22 June 2020 23:41 (one year ago) link

I would win an ILX Chili Cookoff.

Irritable Baal (WmC), Tuesday, 23 June 2020 00:35 (one year ago) link

I would win an ILX Chili Cookoff.

contorted filbert (harbl), Tuesday, 23 June 2020 01:10 (one year ago) link

I would judge an ILX Chili Cookoff

mom tossed in kimchee (quincie), Tuesday, 23 June 2020 01:44 (one year ago) link

I would lose because mine is too hot

El Tomboto, Tuesday, 23 June 2020 01:46 (one year ago) link


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