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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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1412 clicks; posted to Main » on 11 Oct 2012 at 5:00 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-10-11 02:49:31 PM  

flucto: 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.


I've done it that way, too (that's how I make my carnitas), but I think the toasty flavor is better for chili. Complete matter of taste, though.
 
2012-10-11 02:50:07 PM  

oldfarthenry: 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).


I laugh about you calling that chili.
 
2012-10-11 02:52:00 PM  
If you Texas no-bean motherfarkers are going to get all riled up over whether chili can or can't have beans, you don't get to call grilling "barbecue"
 
2012-10-11 02:52:10 PM  
Did you guys know that the whole "real chilli doesn't have beans" debate was started by a man who, after going to jail for murdering a cook-off competitor in a fit of rage, was tested with an 65 IQ?

/ True story
 
2012-10-11 02:53:44 PM  
A bit of tamarind juice does wonders in a chili.

Also makes a nice margarita to accompany it.
 
2012-10-11 02:53:53 PM  

Lucky LaRue: Did you guys know that the whole "real chilli doesn't have beans" debate was started by a man who, after going to jail for murdering a cook-off competitor in a fit of rage, was tested with an 65 IQ?

/ True story


Bull puckies. Nobody in Texas has an IQ that high.
 
2012-10-11 02:54:16 PM  

Lucky LaRue: 16 oz Newcastle Brown



Now THAT is a fantastic idea.
 
2012-10-11 02:54:35 PM  

missmez: I can make chili either way. I'm not emotionally invested in it.


I don't particularly care, but meat-only chili is more versatile. I like making skillet queso and chili burgers and stuff, and beans just don't work in that.
 
2012-10-11 02:55:49 PM  
I use lamb marinated in Lea and Perrins with a shake of white pepper.
 
2012-10-11 02:56:09 PM  

Rev.K: Lucky LaRue: 16 oz Newcastle Brown


Now THAT is a fantastic idea.


It rocks. The flavor softens the heat from chili peppers nicely.
 
2012-10-11 02:56:25 PM  
MEAT: cubes of chuck roast, pork stew meat (I think from the shoulder), and lamb roast

VEG: jar of fresh chunky salsa made with cilantro (ideally from the produce aisle of the supermarket, or Mexican restaurant, or homemade), poblanos, fresh jalapenos, chipotles + adobo sauce, some smoked peppers, serranos, tomato paste

SPICE: chili powder, garlic powder, ground cumin, cayenne pepper, bay leaf, black pepper

FLUID: large bottle of beer, a cup of strong brewed coffee

In a closed stew pot over high heat, you brown the meat, then deglaze the pan with some beer, add veggies, salt, spices, and browned meat, add the coffee and tomato paste, stir, get everything just to a boil, then reduce to a simmer, cover, and let it simmer for a long farking time. You can also toss it in the oven on low (say 250F or so) for 6-8 hours.
 
2012-10-11 02:56:48 PM  

flucto: Lucky LaRue: Did you guys know that the whole "real chilli doesn't have beans" debate was started by a man who, after going to jail for murdering a cook-off competitor in a fit of rage, was tested with an 65 IQ?

/ True story

Bull puckies. Nobody in Texas has an IQ that high.


lulz.
 
2012-10-11 02:57:30 PM  
You can also add some veal or shortribs or some ground Italian sausage meat (for texture)
 
2012-10-11 02:57:58 PM  
Hmm do I post the recipe for "Southwest Voodoo Chili" here. This is one food topic I was actually hoping wouldnt come up. My chili has won quite a few contests and I just dont know if Im comfy sharing... DECISIONS!!!!
 
2012-10-11 02:58:13 PM  
oh, last step, you thicken the biatch up with some crushed tortilla chips (crush 'em up by hand or in a blender)
 
2012-10-11 03:00:36 PM  
Look, it's in the official rules. No beans.

http://www.chili.org/rules.html
 
2012-10-11 03:00:50 PM  

Sapper_Topo: Hmm do I post the recipe for "Southwest


This is going to be green or white and full of corn, isn't it?
 
2012-10-11 03:01:12 PM  

EatenTheSun: Look, it's in the official rules. No beans.

http://www.chili.org/rules.html


You can't, like, "own" chili man.
 
2012-10-11 03:01:20 PM  
one time I put chili on my mac and cheese. It was not as awesome as I thought it would be.
 
2012-10-11 03:01:42 PM  

EatenTheSun: No beans.


Fine. Barbecue is a noun. Stop calling grilling barbecue, and we're good.
 
2012-10-11 03:01:48 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


I know what you mean see my previous post. ERGH
 
2012-10-11 03:03:23 PM  

EatenTheSun: Look, it's in the official rules. No beans.

http://www.chili.org/rules.html


World Chili Cook-off to Allow Beans. Suck it, haters!
 
2012-10-11 03:03:31 PM  

Epicedion: EatenTheSun: No beans.

Fine. Barbecue is a noun. Stop calling grilling barbecue, and we're good.


What about hamburger barbecue made in a crock pot?
 
2012-10-11 03:04:18 PM  

Solty Dog: Epicedion: EatenTheSun: No beans.

Fine. Barbecue is a noun. Stop calling grilling barbecue, and we're good.

What about hamburger barbecue made in a crock pot?


Out. Just get out.
 
2012-10-11 03:04:58 PM  

Epicedion: Sapper_Topo: Hmm do I post the recipe for "Southwest

This is going to be green or white and full of corn, isn't it?


Absolutely NOT! Its true chili... Chili is serious business. Every time I enter a chili cookoff and I see some jackhole with a "White chicken Curry Chili" I want to slam their head in a car door.
 
2012-10-11 03:05:24 PM  

Epicedion: EatenTheSun: No beans.

Fine. Barbecue is a noun. Stop calling grilling barbecue, and we're good.


The barbecue thread is later. And who says "grilling" is *twitch* barbecue? *twitch*

csb: was watching some tv show clearly made in hollywood when one of the characters walked up to a solid brick outdoor grill and asked if the chef was going to "barbecue a steak." Husband and I about had a conniption fit.
 
2012-10-11 03:05:52 PM  

Sapper_Topo: Epicedion: Sapper_Topo: Hmm do I post the recipe for "Southwest

This is going to be green or white and full of corn, isn't it?

Absolutely NOT! Its true chili... Chili is serious business. Every time I enter a chili cookoff and I see some jackhole with a "White chicken Curry Chili" I want to slam their head in a car door.


I don't even think you HAVE a recipe for chili.
 
2012-10-11 03:12:35 PM  
I make what you people will probably not even call chili, because it's just ground beef, onion, tomatoes, beans, jalapenos, tomato sauce, half a beer, and some seasoning.. it's like a huge pot of delicious laziness..
 
2012-10-11 03:13:46 PM  

moogrum: I don't even think you HAVE a recipe for chili.


urlybits.com
 
2012-10-11 03:16:35 PM  

Sapper_Topo: moogrum: I don't even think you HAVE a recipe for chili.

[urlybits.com image 610x600]


I can't read that. What's that at the bottom? Is it your chili recipe?
 
2012-10-11 03:18:56 PM  

CatherineM: I make what you people will probably not even call chili, because it's just ground beef, onion, tomatoes, beans, jalapenos, tomato sauce, half a beer, and some seasoning.. it's like a huge pot of delicious laziness..


If it takes more than 30 minutes to make, the pretension overwhelms the otherwise savory flavors.

/ Team Lazy Chili
 
2012-10-11 03:21:44 PM  
My chili tends to be seasonal based on what chiles are available. But, here is the basic framework:

2 lbs ground 80-20 grass fed beef
1 medium yellow onion, diced
4 cloved garlic, thinly sliced
2 tbsp lard or vegetable oil
2 tbsp chile powder
1 tbsp ground cumin (I toast whole seeds in a skillet then grind them myself right before use)
1 tsp Mexican oregano, dried (or 2 tsp fresh)
1 tsp kosher salt
4 fresh roma tomatoes, cored, seeded, diced
1 tbsp tomato paste
1 dried Ancho chile
2 dried New Mexico red chiles or
4-6 chile de arbols
2 Anaheim chile, fresh or 2 Hatch chile if in season (seeded*, but not ribbed)
2 medium fresh jalapenos (ribbed and seeded for less heat)
2 fresh habaneros (ribbed and seeded if you want less heat)
1 roasted poblano (again, I will plug in two roasted Hatch chiles if in season), seeded, but not ribbed, chopped finely
1 tbsp adobo sauce (the stuff in this cans of chipotle peppers - reserve peppers for garnish)
1 can mixed chili beans, drained and rinsed thoroughly.
2 tbsp masa harina
water or beer (I'm flexible, and not that much is going in)
3 bay leaves
salt
pepper

* I'm not fond of the seeds of fresh peppers from a textural standpoint. You will lose some heat, but the white ribbing usually packs a lot of punch. Heat can also be jacked up after the fact and my wife doesn't like really hot chile. You can save the seeds, dry them, toast them, and then grind them for other uses, such as adding to your own bowl. Wear rubber or nitrile gloves when handling fresh peppers.

Step 1: Take all the dried chiles and place them in a steamer basket over 1/2 cup of water on a simmer for 1/2 an hour. Let cool completely, reserving water. Stem the chiles and puree chiles, seeds and water in a blender.

Step 2: Heat a cast iron dutch oven over medium heat. Add lard/vegetable oil and add onions, stirring constantly, until transluscent. Add garlic and stir another 30 seconds, Add ground beef, breaking up chunks, and stir frequently until evenly browned. Add the diced FRESH chiles. Add the salt, spices and oregano. Add the diced tomatoes and continue to stir. Add the chile/water mixture from Step 1, the roasted peppers, and the tomato paste and mix well. Drop the heat to a simmer.

Step 3: If you are going with beans, here is where you add them. I like beans in my chili, but not too many. Beans are a good way to add volume if you need it and add a lot of nutrients. I don't know why people are down on beans. Chili is a stew, peasant food, meant to find a way to pack a lot of flavor into whatever you have on hand. In any case, stir the beans in. Add water or beer, but no more than 1 cup, depending on how soupy you like your chili. Drop in the bay leaves and finally, stir in the masa flour.

Step 4: If you used beer, finish the four ounces left in the bottle. Waste not, want not.

Step 5: Simmer, simmer, simmer low and slow for a long time. I've actually pulled my pot off the stove and put it in a 250 degree F oven to keep the heat indirect. If you keep it on the stove top, stir frequently to keep the cooking even.
 
2012-10-11 03:43:15 PM  

moogrum: Sapper_Topo: moogrum: I don't even think you HAVE a recipe for chili.

[urlybits.com image 610x600]

I can't read that. What's that at the bottom? Is it your chili recipe?


After much thought I think the best way for me to get over my dilemma. I will give you key points to my chili and you can append them to any chili recipe you like.

1) I only use non traditional meats. This is my way of honoring the original chili which was a way to get rid of less than perfect cuts of meat.
- Think wild game, lamb, bison etc. Offset meat, I like to use lamb to offset wild game flavors.
2) If im cooking for a cookoff I wont use beans but if Im at home sometimes I will. The smaller the bean the better if your going to use them.
- Try using navy beans they work amazingly
3) Tomatoes are your friend. This is just as argued as beans but tomatoes and tomato sauce wins contest!
4) No matter what kind of torture you like to put you frat buddies through by overheating chili, most folks want to be able to eat a whole bowl of it and still feel their face. Just enough heat to warm the mouth and throat. You want to taste the meat
5) If you are new to making chili dont be afraid to grab a kit and tinker with that. I won my first chili cookoff using a Carrol Shelby Kit. Most of the base ingredients are very similar in most chili recipes and using a kit is a good way to get your feet wet.
6) I will state this again just because I feel it is SO important. Dont over make your chili too hot. Heat is good too much heat is bad.

Im really sorry guys but again I just cant post my recipe I've worked to long and too hard on it. Happy chili cooking!
 
2012-10-11 03:53:42 PM  
Here's mine:

1) go to store and buy a bunch of stuff
2) make chili

/have never made the same batch twice, but typically turns out well
//totally making chili next weekend now
///slashies
 
2012-10-11 04:10:53 PM  

Lucky LaRue: EatenTheSun: Look, it's in the official rules. No beans.

http://www.chili.org/rules.html

World Chili Cook-off to Allow Beans. Suck it, haters!


Charleston is like 1800 miles further from Mexico than Terlingua. I know which group I will trust as an authority on chili.
 
2012-10-11 04:20:49 PM  

EatenTheSun: Lucky LaRue: EatenTheSun: Look, it's in the official rules. No beans.

http://www.chili.org/rules.html

World Chili Cook-off to Allow Beans. Suck it, haters!

Charleston is like 1800 miles further from Mexico than Terlingua. I know which group I will trust as an authority on chili.


Yes, but WVU has beaten Baylor and Texas already, and they will beat Texas Tech this week, so your argument is invalid.
 
2012-10-11 04:23:52 PM  

Lucky LaRue: Yes, but WVU has beaten Baylor and Texas already, and they will beat Texas Tech this week, so your argument is invalid.


Post hoc ergo propter hoc
 
2012-10-11 05:04:47 PM  
I'm starting to hate these Fark Food threads, for the sole simple reason that I'm at work :(.
 
2012-10-11 05:05:32 PM  
I use All spice and cinnamon in my chili.... THE HORROR
 
2012-10-11 05:05:38 PM  
I make a mean chili full of flavor but I have never added Beer or chocolate. Does it help?
 
2012-10-11 05:05:51 PM  
Pound of bacon
Pound of ground beef
Two cans kidney beans (cry some more)
Two cans stewed tomatoes
1 small can tomato paste
onions
peppers
garlic
farkload of chili powder

Sauteed chopped bacon till it releases fat. Remove bacon and set aside. Saute onions and peppers until softened, add garlic and saute for thirty seconds. Add ground beef and brown. Add bacon, canned stuff, and farkload of chili powder. Simmer for several hours. Enjoy the tastiest heart attack ever.
 
2012-10-11 05:06:19 PM  

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


Only on Fark could a discussion about chili turn into a discussion about cornbread, a topic which has the depth of lard versus Crisco.
 
2012-10-11 05:06:39 PM  
I just cut and pasted this from the slow cooker thread. This recipe has won me four chili verde cook offs. I figured I shouldn't bookmark this without adding a little something of my own. I'd leave my red chili recipe, but that's won even more, and no one gets that recipe without torture.

1 1/2 pounds tomatillos
chopped garlic
3-4 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles
1 pounds pork shoulder, trimmed of excess fat and cut into 1/2 inch cubes
1 pound boneless, skinless chicken breast cut into 1/2 inch cubes
1 pound hot Italian sausage (find locally produced if you can)
Salt
Freshly ground white pepper
Olive oil
2 yellow onions, chopped
1 1/2 cups chicken stock
cumin
columbo (Martinique spice blend)

Chop the tomatillos and throw them in the crock pot along with the chicken stock, onions, jalapenos, and poblanos. While all of that is simmering, brown the meat in the olive oil, drain the fat, and then throw it in. Add salt, pepper, cumin, and columbo to taste. Let the recipe sit for at least 6-8 hours, longer if you can. It comes out amazingly. There might be a couple small things left out (nothing major, hey, it's won FOUR awards, I'm not giving it all away.), you all claim to be very smart, so I'm sure you can figure it out.

Like I said, no one gets my red chili recipe, but I hope you enjoy the green.
 
2012-10-11 05:06:59 PM  
If you have enough decent beer on hand, no one will care if there's beans in it

/I make nachos with leftover chili & cheese on top
 
2012-10-11 05:07:45 PM  
I love these threads. So many good ideas.
 
2012-10-11 05:07:49 PM  
I'm not going to bore you with my version of chili, but I will say that I cook it all day until it's about half of its original volume. I never ever use flour or cornstarch to thicken.
 
2012-10-11 05:08:27 PM  

Purelilac: 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.


or scrambled eggs.
 
2012-10-11 05:10:38 PM  
Beans belong in chili because they're delicious.
 
2012-10-11 05:10:51 PM  
Measuring is for wimps

I put some ground beef (maybe a quarter pound), a garlic clove (chopped), and maybe 1/4 onion (chopped) into a skillet and brown
then I add 1 can of tomato sauce, and a bit of water (who cares how much)
I add enough chili powder to bury a small country
and then I throw a bunch of chopped carrot and chopped spinach in. No idea how much.
some fresh ground pepper, some kosher salt
a bit of crushed red pepper for a bit of kick
and I cook that until it thickens roughly to the point of being building material

then I crush an entire box of crackers into it.

Best. Chili. Evah.
 
2012-10-11 05:10:53 PM  
I'm strange; I'm a big fan of lamb based middle eastern flavored chili recipes. Am I alone?
 
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