Jump to content
Dutch

Chili w/o beans

Recommended Posts

Final results. Best batch I've made in a long time. Adding the mole was a great move. Really tied the room together. Nice complex flavors and texture with a back of your throat burn that lingers just long enough.
0fa73b7ebf6f0d10fb22128996a8c7ff.jpg

Share this post


Link to post
Share on other sites

That's a bold set of ingredients there.. but I gotta say... I'm intrigued. 

 

I might skip the V8 but the mole sounds like it could work. 

Share this post


Link to post
Share on other sites

Anyone have a good green chili recipe?  I was put in charge of our company's cook team (mostly builder association bbq events), but they also have chili cookoffs coming up.  Categories include Best Red Chili, Best Green Chili, Best "Anything Goes" Chili, Best Red Salsa, Best Green Salsa, and best Chuck Wagon desert.

Share this post


Link to post
Share on other sites
1 hour ago, hopkinsnhorns said:

Anyone have a good green chili recipe?  

Doesn't get any easier than this if you have a pressure cooker. I prefer to trim aggressively and give the pork steaks a good sear in a separate pan, then cut into large cubes. I also add a smoked hack hock. The fish sauce is entirely unnecessary. Without the pressure cooker, I use the same ingredients, but sauté the veggies like you would building a chili. While they cook down I boil the ham hock in a separate pot of water to make a couple cups of concentrated stock (a step you can do days in advance). Simmer everything over low heat or in the oven until the pork is tender, then blend as in the recipe.  

https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html

Share this post


Link to post
Share on other sites
On 3/25/2018 at 12:36 PM, Dutch said:

1/8 tsp - salt

It's the last 1/8 tsp of salt that really makes it

Share this post


Link to post
Share on other sites
37 minutes ago, NorthLoop said:

Where the fuck have you been? 

You see, it all started when I stumbled upon a stash of OG 4 Loko...

 

Spoiler

jk, I got lost in transition.  Love live Shaggy Bevo.  I'm back, y'all.

 

Share this post


Link to post
Share on other sites
35 minutes ago, Gen. Applewhite said:

Doesn't get any easier than this if you have a pressure cooker. I prefer to trim aggressively and give the pork steaks a good sear in a separate pan, then cut into large cubes. I also add a smoked hack hock. The fish sauce is entirely unnecessary. Without the pressure cooker, I use the same ingredients, but sauté the veggies like you would building a chili. While they cook down I boil the ham hock in a separate pot of water to make a couple cups of concentrated stock (a step you can do days in advance). Simmer everything over low heat or in the oven until the pork is tender, then blend as in the recipe.  

https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html

I think we're working off propane burners.  I'll have a 12V deep cell battery and power inverter for a food processor, but that's about it.  I guess I could look for a manual pressure cooker.

Share this post


Link to post
Share on other sites
6 minutes ago, hopkinsnhorns said:

I think we're working off propane burners.  I'll have a 12V deep cell battery and power inverter for a food processor, but that's about it.  I guess I could look for a manual pressure cooker.

Well, yeah.  I mean, that technology has only been around for about 350 years, but I'm guessing you might still find a stovetop version around somewhere.... :)

 

 

Share this post


Link to post
Share on other sites
Just now, utee94 said:

Well, yeah.  I mean, that technology has only been around for about 350 years, but I'm guessing you might still find a stovetop version around somewhere.... :)

Yeah, I'm just trying to figure out what we typically use for the burners for the chili events.  I hope it's not the same propane ones we use for crawfish boils.  I don't think I could regulate the flame low enough to not overheat a pressure cooker.  If we had power, I could just bring my own Instant Pot.  I should have clarified.

 

 

Share this post


Link to post
Share on other sites

If you finely dice all the veggies, you won't need to blend it. But, if I may ask, without electricity to power a blender, how to you plan to make your strawberry margaritas?

Share this post


Link to post
Share on other sites

I was wrong.  The SA event is much simpler than the Houston event.  Only CASI-rules chili; no salsas, no chuck wagon dessert.  This makes my life a lot easier.  I doubt I'll even need the food processor.  Shitty thing is there's only about 5 hours from start of cooking to turn in.  Gonna be a bitch to develop some complex flavors in that time.  Sounds like a job for fish sauce and MSG.

Share this post


Link to post
Share on other sites

6eef2007606bd5f2176c730f4081bacc.jpg

Only pic I got.
Weather was perfect for chili.

I did an Ancho and New Mexico slurry and the skin didn’t disintegrate enough. Otherwise it was excellent.

2 pounds stew meat
1 pound chorizo
1 pound venison burger meat

Onion/garlic/jalapeño

Homemade beef broth
1 can diced tomato and 1 can sauce
1 Mexican beer

Several spice dumps and 3 Serrano floaters

Share this post


Link to post
Share on other sites
14 hours ago, huge said:

6eef2007606bd5f2176c730f4081bacc.jpg

Only pic I got.
Weather was perfect for chili.

I did an Ancho and New Mexico slurry and the skin didn’t disintegrate enough. Otherwise it was excellent.

2 pounds stew meat
1 pound chorizo
1 pound venison burger meat

Onion/garlic/jalapeño

Homemade beef broth
1 can diced tomato and 1 can sauce
1 Mexican beer

Several spice dumps and 3 Serrano floaters
 

I used to strain through a tea strainer after blending.  Then my wife got a Vitamix and I've never had to strain since.  They're not cheap, but they're worth every penny IMO.

 

 

Share this post


Link to post
Share on other sites

Yeah all I had to use was a cuisinart hand held.

I’ll come up with something else for next time.

Share this post


Link to post
Share on other sites
On 1/4/2019 at 9:15 AM, utee94 said:

I used to strain through a tea strainer after blending.  Then my wife got a Vitamix and I've never had to strain since.  They're not cheap, but they're worth every penny IMO.

 

 

Yeah...I have a pretty good blendtec but was at my mom's house over Christmas and used her Vitamix... Damn. That is the shit. When my blendtec ever shits the bed that's where I'm headed. I made chili and it turned those pods into velvet. 

Share this post


Link to post
Share on other sites
On 6/24/2018 at 4:40 PM, jimmyjazz said:

Plus, I see I didn't use enough oregano.

 

Made one batch using your recipe in December, and it turned out great. How much oregano would you recommend using?

Share this post


Link to post
Share on other sites
1 minute ago, Seasick Sailor said:

Made one batch using your recipe in December, and it turned out great. How much oregano would you recommend using?

Well, I'd be careful.  Go too far and you have a pot of spicy marinara or maybe arrabiata with meat.  (Not the same oregano, but still.)

Add 50% more and see how it tastes?

Share this post


Link to post
Share on other sites

I've gone from doing all stew meat to half and half with the chili meat.  I think it makes a better texture.

Share this post


Link to post
Share on other sites
On 1/4/2019 at 10:15 AM, utee94 said:

I used to strain through a tea strainer after blending.  Then my wife got a Vitamix and I've never had to strain since.  They're not cheap, but they're worth every penny IMO.

 

 

I noticed a similar issue with mt batch on Saturday. The Guajillos skins didn't break down enough. It still taste great, but I'd like to remedy it next time. Think I'll strain until I eventually breakdown and buy a Vitamix. 

Share this post


Link to post
Share on other sites

Yeah, I bought a VitaMix a few years ago and it's a beast.  It's just so much more powerful than the average consumer blender, and it really seems to be built for the long haul.

Share this post


Link to post
Share on other sites

I'll add to the Vitamix dogpile. We got one with wedding gift cards from Crate and Barrel. The thing is a goddamn beast. We've even used to to make fresh salsa, and the engine/blades run fast enough that it actually will heat up/cook the salsa in the blender. Cooks soup that way as well. Thing is awesome.

Share this post


Link to post
Share on other sites
29 minutes ago, huge said:

$350-$450 for a blender?

hmmmm

Well, if you want your blender to last, then yes, it will cost you.  Look how many commercial operations use VitaMix or similar.

Hell, if you're in touch with your feminine side and often feel the need for a frozen marg, good luck finding a less expensive blender that will make those night in and night out without blinking.  VitaMix is the Casey Hampton of blenders.

Share this post


Link to post
Share on other sites

Wait.  Frozen margs are girly?

I do have a Margaritaville Bali at the beach house.  Of course I would buy a Vitamix if I thought I needed one.  Never thought I needed one until now.

hmmmmm

Share this post


Link to post
Share on other sites
On 12/9/2018 at 12:09 AM, elfenix said:

this makes a great meatloaf glaze, btw

You can also reduce it down with onion to make a killer enchilada sauce

Share this post


Link to post
Share on other sites
Nothing wrong with getting in touch with your feminine side.  And your VitaMix.


Don’t put your dick in the vitamix.

Share this post


Link to post
Share on other sites
13 minutes ago, deft said:

 


Don’t put your dick in the vitamix.

 

That's why I use the poker accessory to get rid of the air pockets.  It's suitably short, which I can't say (oh never mind).

Share this post


Link to post
Share on other sites

God help me, a friend is serving venison chili at poker night this week. He told me his recipe today. Not only is it not chili, it's not even stew. Since one of the group is vegetarian, he's not adding the venison until after it's made. It's tomato soup. With beans.

Calling it tomato soup might be kind. There is some tomato paste in it. Other than that it's Spicy V8, picante sauce, canned chili beans, chili powder, and paprika. When it's hot he melts in some grated Parmesan cheese. No knife will ever touch a vegetable in its preparation. He thinks his chili is hot. 

He's a great guy and a good friend. I'm going to have to eat his chili and tell him it's good. If I can get a photo without him thinking either that I'm mocking it or endorsing it, I'll share it here. No promises. 

Share this post


Link to post
Share on other sites
6 hours ago, Moby Ric said:

I've gone from doing all stew meat to half and half with the chili meat.  I think it makes a better texture.

half grind half cubed is how i make a regular batch (the cubed is often smoked brisket).  special batches are 1/3 grind 1/3 cubed 1/3 something on a bone, either ox tails or ribs. 

5 minutes ago, WhatTheBuck said:

God help me, a friend is serving venison chili at poker night this week. He told me his recipe today. Not only is it not chili, it's not even stew. Since one of the group is vegetarian, he's not adding the venison until after it's made. It's tomato soup. With beans.

Calling it tomato soup might be kind. There is some tomato paste in it. Other than that it's Spicy V8, picante sauce, canned chili beans, chili powder, and paprika. When it's hot he melts in some grated Parmesan cheese. No knife will ever touch a vegetable in its preparation. He thinks his chili is hot. 

He's a great guy and a good friend. I'm going to have to eat his chili and tell him it's good. If I can get a photo without him thinking either that I'm mocking it or endorsing it, I'll share it here. No promises. 

get the fuck out of ohio

Share this post


Link to post
Share on other sites
17 hours ago, WhatTheBuck said:

God help me, a friend is serving venison chili at poker night this week. He told me his recipe today. Not only is it not chili, it's not even stew. Since one of the group is vegetarian, he's not adding the venison until after it's made. It's tomato soup. With beans.

Calling it tomato soup might be kind. There is some tomato paste in it. Other than that it's Spicy V8, picante sauce, canned chili beans, chili powder, and paprika. When it's hot he melts in some grated Parmesan cheese. No knife will ever touch a vegetable in its preparation. He thinks his chili is hot. 

He's a great guy and a good friend. I'm going to have to eat his chili and tell him it's good. If I can get a photo without him thinking either that I'm mocking it or endorsing it, I'll share it here. No promises. 

If you're lying to his face instead of correcting the problem, then YOU are the problem, sir. 

Share this post


Link to post
Share on other sites
14 minutes ago, SydneyCarton said:

If you're lying to his face instead of correcting the problem, then YOU are the problem, sir. 

you can't fix ohio.  i make chili for OSU-Mich and people will come by and tell me how spicy it is before i've put anything but anchos in it. 

Share this post


Link to post
Share on other sites
Just now, elfenix said:

you can't fix ohio.  i make chili for OSU-Mich and people will come by and tell me how spicy it is before i've put anything but anchos in it. 

And you should tell them to shut the fuck up and get their shineboxes. 

Share this post


Link to post
Share on other sites

Any foodies have any thoughts on adding red miso paste to up the umami for short turn-around(5 hr) competition chili?  I'm planning on doing a test batch this weekend, pending input from y'all.

Share this post


Link to post
Share on other sites
On 1/7/2019 at 4:49 PM, WhatTheBuck said:

Don't get sanctimonious with me. I've seen Jade's chili. 

Who hasn't

Share this post


Link to post
Share on other sites

First batch of test chili, made with a blend of chilis grown/dried by my friend and ground by me today, including scorpion, Klinger’s Florida grove (aka bird) and ghost peppers.  I skipped the miso as all I could find was miso broth, but I might buy some online before the competition.  Upped the umami with some ground shiitake mushrooms and some MSG.

imgur

Edited by hopkinsnhorns

Share this post


Link to post
Share on other sites

Favorite way to thicken? I used a couple tablespoons of ground shiitake mushrooms, which helped, but after some simmering, I’m getting a pretty good grease pool on top. Thinking about making a small batch of roux with some oil/flour and some more chili powder. Thoughts?


Sent from my iPhone using Tapatalk

Share this post


Link to post
Share on other sites
Favorite way to thicken? I used a couple tablespoons of ground shiitake mushrooms, which helped, but after some simmering, I’m getting a pretty good grease pool on top. Thinking about making a small batch of roux with some oil/flour and some more chili powder. Thoughts?


Sent from my iPhone using Tapatalk

Masa you heathen.

Share this post


Link to post
Share on other sites
42 minutes ago, hopkinsnhorns said:

Favorite way to thicken? I used a couple tablespoons of ground shiitake mushrooms, which helped, but after some simmering, I’m getting a pretty good grease pool on top. Thinking about making a small batch of roux with some oil/flour and some more chili powder. Thoughts?


Sent from my iPhone using Tapatalk

roux is just going to add to the grease on the top.  the oil separates from the flour pretty easily. 

the real secret is to not add a bunch of liquid to begin with.

and turn off your tapatalk signature

Edited by elfenix

Share this post


Link to post
Share on other sites

Looked worse than it really was; no thickener necessary. A good stir and it looked like a luscious gravy. I’m letting it simmer with the lid off to thicken a bit more while the rice cooks.

1e2073ae3ce0c6cb221ab9f5cb8a43ae.jpg

For the cook off, I’m going to be making a very large batch in a huge stainless steel pot. I’m thinking I’m going to cut back on the beef broth (by half) and just mix in some Better Than Bouillon beef concentrate to keep the flavor but limit the time needed to thicken. I can always add liquid if needed.


Sent from my iPhone using Tapatalk

Share this post


Link to post
Share on other sites
12 hours ago, hopkinsnhorns said:

Looked worse than it really was; no thickener necessary. A good stir and it looked like a luscious gravy. I’m letting it simmer with the lid off to thicken a bit more while the rice cooks.

1e2073ae3ce0c6cb221ab9f5cb8a43ae.jpg

For the cook off, I’m going to be making a very large batch in a huge stainless steel pot. I’m thinking I’m going to cut back on the beef broth (by half) and just mix in some Better Than Bouillon beef concentrate to keep the flavor but limit the time needed to thicken. I can always add liquid if needed.


Sent from my iPhone using Tapatalk

uh, that doesn't look bad at all. feel free to ship some my way...

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


mpu


Football ... Basketball ... Baseball ... Other Sports ... Recruiting ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Help ... For Sale ... Politics ... Board Discussion
×
×
  • Create New...