Jump to content

Recommended Posts

Posted (edited)

I don't mind masa.  I eat my red with tortilla chips all the time, those flavors work together.  I've had chili with all-purpose flour and that's not easy to mask.

That said, I have STARTED chili with a roux and that was total Derka slam and go hard material.

Edited by jimmyjazz
Posted (edited)
5 minutes ago, Brisketexan said:

I like both styles, but I confess to being raised on my mother's cooking.  And she grew up fucking poor, so masa-thickened chili was very much a thing.  And I kinda dig it.  But I also like it thickened with a great puree.  There's room for all of it.

As for me, most of the time, I make it with powders, and maybe spice it up with some puree (adds some richness and depth).  But it's chili, it's not a fancy rich-man's food.  You don't have to overwork it.

Yeah, I’m the opposite, chili without masa just doesn’t feel completely done to me. A little bit of earthiness, which is why it’s so fucking good with Fritos or tortillas or cornbread. 

Edited by 956 Worldwide
Posted
27 minutes ago, Brisketexan said:

But it's chili, it's not a fancy rich-man's food. 

Pardon me sir, but have you seen the price of beef lately?  Fn $7.59 lb for a chuck roast at HEB. That use to be choice new york strip prices not too long ago. 

 

May be the first year that I actually try to fill out all my deer tags. 

Posted (edited)
1 hour ago, Anastasis said:

I like the way this one turned out. Great flavor, subbed the pasilla for the guajillo, but absolutely zero heat. Maybe just a little late tingle on the tongue, but I got to squint for it. Which is fine for this crowd, will have some different heat chili sauces to kick things up if requested.

Pretty similar to my findings. Great flavor but needed a lot of extra jalapeno.

what was your meat?

Edited by hobbes2702
Posted
21 minutes ago, Anastasis said:

~2.5lb chuck roast, cubed to a range of sizes, and threw is some pork cubes as well. 

Question for the group, what would you add to that mix for heat without dramatically changing the flavor profile 

  • Like 1
Posted

Cayenne?  I can't really taste it, but it doesn't take much to crank the heat.  Habanero has a ton more heat but there is a fruitiness (delicious) that you may not want.  I don't mess with ghost, scorpion, reaper etc.

  • Hook 'Em 1
Posted (edited)
4 hours ago, 956 Worldwide said:

Yeah, I’m the opposite, chili without masa just doesn’t feel completely done to me. A little bit of earthiness, which is why it’s so fucking good with Fritos or tortillas or cornbread. 

Can't stand the flavor of corn in the actual chili.  Don't like it in beer, either.

With cornbread or fritos is completely different, it's not integrated.

Edited by utee94
  • Hook 'Em 2
Posted
1 hour ago, jimmyjazz said:

Cayenne?  I can't really taste it, but it doesn't take much to crank the heat.  Habanero has a ton more heat but there is a fruitiness (delicious) that you may not want.  I don't mess with ghost, scorpion, reaper etc.

Arbol is an OG hot pepper, no need to seed them. That’s what South Texas cooks would use. A few fresh chile pequins will turn it up, too. 
 

Anything above habanero is a novelty pepper, IMO. 

  • Hook 'Em 2
Posted
2 hours ago, hobbes2702 said:

Question for the group, what would you add to that mix for heat without dramatically changing the flavor profile 

I don't know what the exact mix is. Does it have arbol in it already? 

I'd be careful with habañero but I've done it before. Serranos have nice heat.

I don't think any of those would change the flavor profile in a negative way. 

Posted

I'm always surprised at the way different people perceive jalapeno vs serrano.  Yes, serrano is hotter, but to me it is cleaner and less grassy.  I've read many statements that say the exact opposite (not the heat, the flavor).

That said, if I'm making migas, I'm going serrano.

Oh yeah, chili.  Float some jalapenos and serranos?  But you'll taste them for sure.  Maybe the arbol suggestion above is a good thing to try.

  • Hook 'Em 1
Posted
6 minutes ago, ztejas said:

I don't know what the exact mix is. Does it have arbol in it already? 

I'd be careful with habañero but I've done it before. Serranos have nice heat.

I don't think any of those would change the flavor profile in a negative way. 

Didn’t let the serranos pop which probably would have been the answer.

 

IMG_7791.thumb.jpeg.7e16b876fea460c56936811f34aa9668.jpeg

  • Hook 'Em 1
  • Drool 1
Posted
2 minutes ago, jimmyjazz said:

I'm always surprised at the way different people perceive jalapeno vs serrano.  Yes, serrano is hotter, but to me it is cleaner and less grassy.  I've read many statements that say the exact opposite (not the heat, the flavor).

That said, if I'm making migas, I'm going serrano.

Oh yeah, chili.  Float some jalapenos and serranos?  But you'll taste them for sure.  Maybe the arbol suggestion above is a good thing to try.

I tend to lean on serranos over jalepenos simply because the heat is more consistent than jalepenos at the grocery store. I save the jalepenos for stuffing or just grilling and serving on the side. 

Posted

I bought some of the HEB bacon-wrapped jalapeno poppers stuffed with cream cheese.  Honestly, they rocked, and while "pricey" were totally worth it because all I had to do was put them in the oven.

  • Hook 'Em 1
Posted
7 minutes ago, jimmyjazz said:

I bought some of the HEB bacon-wrapped jalapeno poppers stuffed with cream cheese.  Honestly, they rocked, and while "pricey" were totally worth it because all I had to do was put them in the oven.

They fucking smack. We get them regularly 

  • Hook 'Em 2
Posted (edited)
17 minutes ago, jimmyjazz said:

I bought some of the HEB bacon-wrapped jalapeno poppers stuffed with cream cheese.  Honestly, they rocked, and while "pricey" were totally worth it because all I had to do was put them in the oven.

They have coupons/deals on that stuff a lot. There's a version of the wrapped jalapeños that come as an app in the meal simple section as well as the ones in the styrofoam in the meat section. 

Edited by ztejas
Posted (edited)
1 hour ago, utee94 said:

Can't stand the flavor of corn in the actual chili.  Don't like it in beer, either.

With cornbread or fritos is completely different, it's not integrated.

I have never once put masa in chili and when I started seeing in in recipes:

Disgusted Season 11 GIF by Curb Your Enthusiasm

 

If I want body it's oxtails or shanks (and holy fuck are those pricey at heb)

Edited by elfenix
Posted
13 hours ago, jimmyjazz said:

Cayenne?  I can't really taste it, but it doesn't take much to crank the heat.  Habanero has a ton more heat but there is a fruitiness (delicious) that you may not want.  I don't mess with ghost, scorpion, reaper etc.

It's hardly traditional, but I got gifted one of those super hot sauces that's like, turbo hot straight to pain a few years back for Christmas. Whenever my chili doesn't come out quite as hot as I'd like, I add a few drops of this stuff and let it simmer another 15 minutes, then taste test. It's a quick, easy cheat to get the heat the way I want in the chili. It doesn't take much to make a big difference.

The first time I tried this I just put in like 2 tablespoons of the stuff in what was probably a couple of gallons of chili, easily. I won't go so far to say it was "inedible" but eating all of that over the course of a week definitely was work more than pleasure. 

  • Haha 1
Posted

A contrast, to make y'all feel better about how good we have it, my daughter sent this pic of a menu item at one of her local joints in Germany:

89d4bd49a05c601320bc827fdd8ce804.jpg

 
Her comment was "Get my state's name outta your damn mouth, Germany."

  • Fuck Around and Find Out 1
Posted (edited)
2 hours ago, Brisketexan said:

A contrast, to make y'all feel better about how good we have it, my daughter sent this pic of a menu item at one of her local joints in Germany:

89d4bd49a05c601320bc827fdd8ce804.jpg

 
Her comment was "Get my state's name outta your damn mouth, Germany."

 

I hope they at least use the traditional recipe from the San Antonio Kidney Bean and Soy Stew Queens.

Wo kann man in Germany sehr gut essen?  Nicht heir.

 

Edited by Jerry Callo
  • Hook 'Em 1
  • Fuck Around and Find Out 1

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.



×
×
  • Create New...