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(Epicurious)   This week's Fark food discussion: Chili. Share your favorite recipes, ask your questions, post your photos   (epicurious.com) divider line 250
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1407 clicks; posted to Main » on 11 Oct 2012 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-10-11 02:19:40 PM
I put beans in my chili.

Deal with it.
 
2012-10-11 02:20:06 PM
Love this one

But usually for chili I just experiment with different meats/beans/veggies/spices/etc. I don't really make the same chili twice very often
 
2012-10-11 02:20:46 PM

Rev.K: I put beans in my chili.

Deal with it.


DIE, HERETIC!
 
2012-10-11 02:21:52 PM
It isn't chili without beans.
 
2012-10-11 02:23:21 PM

If this thread is anything like yesterday's chili thread it's going to get serious.


SERIOUS BUSINESS

images.lifesambrosia.com

/team beans
 
2012-10-11 02:23:59 PM

atlfarkette: If this thread is anything like yesterday's chili thread it's going to get serious.

SERIOUS BUSINESS

[images.lifesambrosia.com image 850x637]

/team beans


BEANS!
 
2012-10-11 02:24:21 PM
Ground beef and a can of beans with chili powder isn't chili.

I need a great crockpot chili recipe made with stew beef and no gotdamn beans. Please ;D
 
2012-10-11 02:24:33 PM
In before 10.0.0.1

2 Lbs Ground Beef
2 Lbs Chuck Roast, cubed 1/2"
1 Big Green Pepper, chopped
1 Pasilla pepper, chopped
1 Poblano pepper, chopped
2 Cups Onions, chopped
2 Tablespoons Garlic, minced
2 Jalapenos, chopped
1 Cup Flour seasoned with 2 Tablespoons Chili Powder
1 Can Whole Tomatoes, drained (reserve liquid to thin chili later)
1 Bottle of Shiner Bock beer
1 Small Can of Tomato Paste
1 Tablespoons Tuong Ot Sriracha Hot Chili Sauce
3 Teaspoons Worcestershire Sauce
6+/- Tablespoons Chili Powder
3+/- Teaspoons Cumin
3+/- Tablespoon Oregano
Salt and Pepper to taste
Shaved chocolate to taste

1. Season with salt and pepper and brown 1 lb ground beef with green pepper and onions. Remove from pot, reserving grease.
2. Season with salt and pepper and brown remaining ground beef with garlic and jalapenos. Remove meat and set aside with other browned ground beef, leaving grease.
3. Cut chuck roast into 1/2" squares, shake with seasoned flour in a plastic container to coat and brown in remaining grease. Cooking in batches, adding ground beef grease as needed.
4. Drain grease and add the ground beef back into the pot.
5. Add in whole tomatoes, beer, tomato paste, hot sauce, Worcestershire sauce, 2 Tablespoon Chili Powder, 1 teaspoon Cumin, 1 Tablespoon Oregano and salt and pepper to taste. Stir, cover and cook for 1 hour, stirring occasionally.
6. Uncover and cook for 2-4 more hours - stirring, tasting and seasoning as needed every hour.

Recipe from Ahh Bach from this thread with a few modifications from me.
 
2012-10-11 02:24:56 PM

Shostie: DIE, HERETIC!


I suppose you drain the tuna before you put it in too?

Do you even know what chili is supposed to be?
 
2012-10-11 02:26:24 PM
What do you guys eat with your chili?
Fritos, crackers, cornbread?
Is it a regional thing or a family thing?
 
2012-10-11 02:26:30 PM
No beans. No crackers.
 
2012-10-11 02:26:31 PM
I'm here to evangelize for the CHILI UNIFICATION PROJECT.

It's a movement to recognize that all chili is equal under the eyes of the deity or non-deity of your choice.

Beans? No beans?

It doesn't matter.

What matters is that we have chili in all its wonderful forms.

And whatever they think that crap they eat in Cincinnati is, it isn't chili.
 
2012-10-11 02:27:07 PM

Ras-Algethi: In before 10.0.0.1

...

Recipe from Ahh Bach from this thread with a few modifications from me.


me likey the looks of this
 
2012-10-11 02:28:25 PM
countrystore.tabasco.com
 
2012-10-11 02:28:25 PM
I don't have a recipe, but the end product usually uses either Bourbon or Beer.

Oh, and it's always vegetarian chili.

/Suck it.
 
2012-10-11 02:28:45 PM
My wife likes beans in her chili. I say that sh*t is just filler, meant to keep me from filling my body with meat.
 
2012-10-11 02:29:38 PM
You can serve the frijoles alongside the chili, but not in it. And they are never, ever cooked together.

Feel free to disagree with me, but you'll be incorrect.
 
2012-10-11 02:30:10 PM
The secret ingredient is very, very, very dark chocolate.

DON'T TELL ANYBODY OKAY
 
2012-10-11 02:30:21 PM

CatherineM: What do you guys eat with your chili?
Fritos, crackers, cornbread?
Is it a regional thing or a family thing?


Just toppings. If I have a little left over but not enough, I put it over spaghetti.
 
2012-10-11 02:30:24 PM

Dr_luckyz: Ras-Algethi: In before 10.0.0.1

...

Recipe from Ahh Bach from this thread with a few modifications from me.

me likey the looks of this


It's quite good. I experimented with just ground then just chuck but I like the mix of the two. Gives it texture. The chocolate is added like you'd add salt - not so you can taste it but it brings a depth to the flavors. Much like a good mole poblano.
 
2012-10-11 02:30:33 PM
This weeks Fark food discussion about chili happened yesterday.
 
2012-10-11 02:30:56 PM
I put six different kinds of beans in mine - then laugh heartily at the thought of some Texan feeling a disturbance in the force (and sharting his britches).
 
2012-10-11 02:31:12 PM
If you can't eat it with a fork, it's soup.

/team no beans
 
2012-10-11 02:31:14 PM

Shostie: I'm here to evangelize for the CHILI UNIFICATION PROJECT.

It's a movement to recognize that all chili is equal under the eyes of the deity or non-deity of your choice.

Beans? No beans?

It doesn't matter.

What matters is that we have chili in all its wonderful forms.

And whatever they think that crap they eat in Cincinnati is, it isn't chili.


Good luck with that. Chili's like BBQ- everyone prefers their own regional/ family variety.
 
2012-10-11 02:31:49 PM

CatherineM: What do you guys eat with your chili?
Fritos, crackers, cornbread?
Is it a regional thing or a family thing?


Cornbread. It's an "it's the most delicious" thing.

As for recipes, this is my go to:

BEEF, BEAN, AND ROOT VEGETABLE CHILI
Makes 6-8 servings

1 lb. ground beef
1-2 onions, minced
1-2 hot peppers (jalapeno or habanero), minced, seeds kept
1 sweet potato, peeled and diced small
1 package Trader Joe's butternut squash, diced small
1 15 oz. can black beans, drained
1 15 oz. can pinto beans, drained
1 28 oz. can crushed tomatoes
1 box beef stock
1 tbs chili powder
1 tbs dried oregano
1 tbs dried basil
1/2 tbs cumin
1/2 tbs salt
1/2 tsp chili flakes (optional)
1 tbs olive oil

Heat a large, heavy-bottomed pot over a medium flame and coat the bottom with olive oil. Add the onions, peppers, and all spices (chili powder through chili flakes) and stir. Sweat for 1-2 minutes.

Add beef and break up with a wooden spoon. Coat with onion and spices. Stir occasionally until brown.

Add sweet potato and squash, stir. Add crushed tomatoes and beef stock. Stir, raise heat, and bring to a boil. Once boiling, lower heat to medium and simmer for at least 1/2 hour.

Add beans (pinto and black) 15 minutes before serving. Taste for seasoning at the end and adjust.

I always like to serve cornbread with my chili (along with any toppings I may have on hand - scallions, garlic scapes, cilantro, basil, shredded cheese, sour cream, avocado, etc.). This is how I make it:

BASIL, JALAPENO, AND CHEDDAR CORNBREAD
Makes 8-10 servings

1 package Jiffy cornbread mix
1 egg
1/3 cup milk
1 jalapeno, minced (ribs and seeds removed)
1 handful basil, minced
1/4 cup shredded cheddar cheese
Non-stick cooking spray

Preheat the oven to 400 degrees Farenheit. Add egg and milk to dry mix and stir to fully combine. Add jalapeno, basil, and cheddar, and mix gently.

Spray 8x8 baking dish with non-stick spray and fill with cornbread mix. Place in 400 degree oven for 20-25 minutes. Check starting at 15 minutes to make sure the bread doesn't burn. Let cool slightly before cutting and serving.
 
2012-10-11 02:32:01 PM

CatherineM: What do you guys eat with your chili?
Fritos, crackers, cornbread?
Is it a regional thing or a family thing?


Crackers

And chili with pinto, not kidney beans.
 
2012-10-11 02:32:12 PM
I made chili yesterday. Aside from a few spices and seasonings, this is all it is.

i42.photobucket.com

50% pork, 50% beef ground up
guajillo, pasilla, New Mexico, ancho chiles (dried)
jalapenos (fresh, diced very small)
one onion
 
2012-10-11 02:32:31 PM

Eutamias21: This weeks Fark food discussion about chili happened yesterday.


If it's not Thursday it doesn't count.
 
2012-10-11 02:32:55 PM

MsBagel: The secret ingredient is very, very, very dark chocolate.

DON'T TELL ANYBODY OKAY


If you like that, try throwing in a cinnamon stick when you start cooking, and pull it before you serve. It's subtle, but nice.
 
2012-10-11 02:33:13 PM

MsBagel: The secret ingredient is very, very, very dark chocolate.

DON'T TELL ANYBODY OKAY


Mexican chocolate. It has other spices and isn't as sweet.

imageshack.us
 
2012-10-11 02:33:21 PM

CatherineM: What do you guys eat with your chili?
Fritos, crackers, cornbread?
Is it a regional thing or a family thing?


It is, but after living in Texas, I've come to love Fritos. If it's really thick, I'll eat it with wheat crackers.
 
2012-10-11 02:33:46 PM

Eutamias21: This weeks Fark food discussion about chili happened yesterday.


True, but the subject of the weekly food thread is chosen at the beginning of the week. The chili thread wasn't the Official Fark Food Thread.
 
2012-10-11 02:34:00 PM

Gonz: pull it before you serve


This method is not approved by the AMA.
 
2012-10-11 02:34:11 PM

CatherineM: What do you guys eat with your chili?
Fritos, crackers, cornbread?
Is it a regional thing or a family thing?


Change it up. Cornbread is the best. And the only crackers I use are mini saltines and that's rare.
 
2012-10-11 02:34:13 PM
Team Bean.
 
2012-10-11 02:36:52 PM

kwame: I made chili yesterday. Aside from a few spices and seasonings, this is all it is.

[i42.photobucket.com image 640x478]

50% pork, 50% beef ground up
guajillo, pasilla, New Mexico, ancho chiles (dried)
jalapenos (fresh, diced very small)
one onion


How do you use the dried chiles, everytime I try to use them I hate the texture of the skin that remains. I even soak them in water overnight.
 
2012-10-11 02:37:33 PM
If we're going to have a chili thread, we probably should have a "what do you take to avoid farting all day in the office" thread as well
 
2012-10-11 02:37:35 PM

rappy: Cornbread is the best.


I am 100% Southerner, and I love my cornbread, but cornbread's not the best with chili.
 
2012-10-11 02:38:34 PM
Oooh: Can we have cornbread as the next food discussion thread?
 
2012-10-11 02:38:40 PM

kwame: rappy: Cornbread is the best.

I am 100% Southerner, and I love my cornbread, but cornbread's not the best with chili.


I don't put it in my chili, but I like it on the side sometimes. I like the spicy/sweet contrast
 
2012-10-11 02:39:06 PM

stratagos: If we're going to have a chili thread, we probably should have a "what do you take to avoid farting all day in the office" thread as well


What fun is that? Proclaim your chili proudly/loudly.
 
2012-10-11 02:39:35 PM

moogrum: How do you use the dried chiles, everytime I try to use them I hate the texture of the skin that remains. I even soak them in water overnight.


Spread them out in a 400 degree oven for 4 minutes. Let them sit out and cool completely, and they'll get brittle. You can either grind them in a coffee grinder or use a mortar and pestle (I use the M&P for small amounts). If you grind them up fine enough and cook your chili for at least a couple of hours, the powder will dissolve. Just be sure to sift it before putting it in because some tough pieces just never seem to want to break down.
 
2012-10-11 02:40:49 PM

Ras-Algethi: Oooh: Can we have cornbread as the next food discussion thread?


Just the sugar vs. no sugar debate might cause a civil war.
 
2012-10-11 02:41:39 PM

kwame: moogrum: How do you use the dried chiles, everytime I try to use them I hate the texture of the skin that remains. I even soak them in water overnight.

Spread them out in a 400 degree oven for 4 minutes. Let them sit out and cool completely, and they'll get brittle. You can either grind them in a coffee grinder or use a mortar and pestle (I use the M&P for small amounts). If you grind them up fine enough and cook your chili for at least a couple of hours, the powder will dissolve. Just be sure to sift it before putting it in because some tough pieces just never seem to want to break down.


I boil them until they're soft, put them in the blender with a little of the boiling liquid, wiz them up, then push them through a sieve. I use pretty much the same concoction, plus cumin and salt, for red enchilada sauce.
 
2012-10-11 02:42:01 PM
I can make chili either way. I'm not emotionally invested in it.
 
2012-10-11 02:43:06 PM

kwame: Ras-Algethi: Oooh: Can we have cornbread as the next food discussion thread?

Just the sugar vs. no sugar debate might cause a civil war.


That's presuming we survive the upcoming beans/no beans argument.
 
2012-10-11 02:45:44 PM
Don't really have a chili recipe, but I'm tempted to make one up involving mashed-up veggie burgers, baked beans, and ketchup... just because TEAM MY CHILI IS THE ONLY CHILI is just so damn easy to troll.

/chili is best when chilled overnight and reheated
//it intensifies the flavors
 
2012-10-11 02:47:08 PM
1 pound ground chuck
1 pound mild Italian sausage
2 jalapenos, minced
1 large clove of garlic, minced
1 14.5 oz can of diced tomatoes
2 8oz cans of tomato sauce
1 14.5 oz can of red kidney beans
1 8oz can of sweet kernel corn
2 packages of McCormick seasoning
16 oz Newcastle Brown

- Mix meat, jalapenos, and garlic. Cook until meat is brown
- Put the rest of the ingredients in the pot; cook another 15-30 minutes
- Enjoy with a peanut butter sandwich.
 
2012-10-11 02:48:05 PM

Shostie: kwame: Ras-Algethi: Oooh: Can we have cornbread as the next food discussion thread?

Just the sugar vs. no sugar debate might cause a civil war.

That's presuming we survive the upcoming beans/no beans argument.


Anyone that puts sugar in cornbread should have at least one finger cut off to remind them of their stupidity and insolence.
 
2012-10-11 02:48:59 PM

Saborlas: chili is best when chilled overnight and reheated


/ QFT
 
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