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Posted: 7/22/2019 12:01:48 PM EDT
[#1]
Wood eat. 
Thanks for mentioning the "cilantro root". I have not tried it (yet). |
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Posted: 7/22/2019 12:03:13 PM EDT
[#2]
Quote HistoryQuoted:
He made Although, they are good looking tacos. |
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Posted: 7/22/2019 12:06:55 PM EDT
[#3]
Quote HistoryQuoted: FIFY Although, they are good looking tacos. 
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Posted: 7/22/2019 12:07:54 PM EDT
[#4]
Not bad.
I use beef stock and rendered beef fat with a dash of mesa flour when I sear my beef cubes (on 2 sides). Then I set them aside to rest. I fix up my pepper paste to taste, then mix it all together and let it slow cook for 10 hours. |
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Posted: 7/22/2019 12:15:21 PM EDT
[#5]
Quote HistoryQuoted:
Not bad. I use beef stock and rendered beef fat with a dash of mesa flour when I sear my beef cubes (on 2 sides). Then I set them aside to rest. I fix up my pepper paste to taste, then mix it all together and let it slow cook for 10 hours. |
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Posted: 7/22/2019 12:17:16 PM EDT
[#6]
Quote HistoryQuoted:
By that reasoning, clam chowder served in a sourdough bread bowl is a sandwich. Quote HistoryQuoted:
Quoted: FIFY Although, they are good looking tacos. |
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Posted: 7/22/2019 12:20:09 PM EDT
[#7]
Quote HistoryQuoted:
A tomato stew without beans is no longer chili. Words only mean things to some people. |
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Posted: 7/22/2019 12:21:20 PM EDT
[#8]
Looks real good.
The recipe might surpass the skills that I have in the kitchen, however. An experienced cook probably has heard this before, but the weird ingredient that is in the recipe I use? Coco powder. |
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Posted: 7/22/2019 12:25:56 PM EDT
[#9]
Quote HistoryQuoted:
That's a hell of a cook time. Must be a super low temp Quote HistoryQuoted:
Quoted:
Not bad. I use beef stock and rendered beef fat with a dash of mesa flour when I sear my beef cubes (on 2 sides). Then I set them aside to rest. I fix up my pepper paste to taste, then mix it all together and let it slow cook for 10 hours. |
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Posted: 7/22/2019 12:26:46 PM EDT
[#10]
10/10
I think it’s beautiful |
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Posted: 7/22/2019 12:30:34 PM EDT
[#11]
Quote HistoryQuoted:
By that reasoning, clam chowder served in a sourdough bread bowl is a sandwich. |
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Posted: 7/22/2019 12:32:07 PM EDT
[#12]
Quote HistoryQuoted: You live in CA, and have never heard of a soup sandwich? It's pretty much the perfect description for your state. |
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Posted: 7/22/2019 12:50:18 PM EDT
[#13]
Quote HistoryQuoted:
A tomato stew without beans is no longer chili. Words only mean things to some people. Quote HistoryQuoted:
Quoted:
Quoted: FIFY Although, they are good looking tacos. Honestly, the beans are probably the least egregious departure from proper chili. If WOAFP added beans to his dish, I would say "It's still chili but these beans you stirred in seem kind of pointless and stupid". If he made chili the way (most) of America does it and left the beans out, I would say "That ain't chili either. And not only isn't it chili, but honestly - beans would probably help the texture and give you something to chew on. And fuck it, throw some carrots, corn and celery in there while you're busy emptying the fridge. It'll be delicious". If the protein in your chili is primarily ground beef (or ground anything), you're doing it wrong. If the red color is coming from tomatoes or derived products thereof, you're doing it wrong. If the bulk of the chili flavor is coming from dried chili powder (even worse if you bought a bottle of McCormick at the store), you're doing it wrong. If the heat is primarily coming from super hot fresh peppers, you're doing it wrong. If the thick texture of the liquid portion of it comes from adding flour or other thickeners, you're doing it wrong. I haven't even got to the beans yet. If you've fucked it up this badly, the decision to include beans (or not) is neither here nor there. |
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Posted: 7/22/2019 12:54:26 PM EDT
[#14]
Quote HistoryQuoted:
You're right, and it's because some idiot added tomatoes to it. Honestly, the beans are probably the least egregious departure from proper chili. If the WOAFP added beans to his dish, I would say "It's still chili but these beans you stirred in seem kind of pointless and stupid". If he made chili the way (most) of America does it and left the beans out, I would say "That ain't chili either. And not only isn't it chili, but honestly - beans would probably help the texture and give you something to chew on. And fuck it, throw some carrots, corn and celery in there while you're busy emptying the fridge. It'll be delicious". If the protein in your chili is primarily ground beef (or ground anything), you're doing it wrong. If the red color is coming from tomatoes or derived products thereof, you're doing it wrong. If the bulk of the chili flavor is coming from dried chili powder (even worse if you bought a bottle of McCormick at the store), you're doing it wrong. If the heat is primarily coming from super hot fresh peppers, you're doing it wrong. If the thick texture of the liquid portion of it comes from adding flour or other thickeners, you're doing it wrong. I haven't even got to the beans yet. If you've fucked it up this badly, the decision to include beans (or not) is neither here nor there. |
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Posted: 7/22/2019 12:56:09 PM EDT
[#15]
Quote HistoryQuoted:
You're right, and it's because some idiot added tomatoes to it. Honestly, the beans are probably the least egregious departure from proper chili. If the WOAFP added beans to his dish, I would say "It's still chili but these beans you stirred in seem kind of pointless and stupid". If he made chili the way (most) of America does it and left the beans out, I would say "That ain't chili either. And not only isn't it chili, but honestly - beans would probably help the texture and give you something to chew on. And fuck it, throw some carrots, corn and celery in there while you're busy emptying the fridge. It'll be delicious". If the protein in your chili is primarily ground beef (or ground anything), you're doing it wrong. If the red color is coming from tomatoes or derived products thereof, you're doing it wrong. If the bulk of the chili flavor is coming from dried chili powder (even worse if you bought a bottle of McCormick at the store), you're doing it wrong. If the heat is primarily coming from super hot fresh peppers, you're doing it wrong. If the thick texture of the liquid portion of it comes from adding flour or other thickeners, you're doing it wrong. I haven't even got to the beans yet. If you've fucked it up this badly, the decision to include beans (or not) is neither here nor there. picture of offending trash bowl. 
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Posted: 7/22/2019 1:15:55 PM EDT
[#16]
BTW, regarding the sear on the meat - one thing I do that's a little different, is sear the shit out of the cut before I cube it. I also only do it on one side, because that's all I really need to get the flavor I'm after. It's way easier/faster, because as you rightly pointed out, if you crowd the pan with your cubed meat, you won't get that good crust and the delicious Maillard goodness that comes with it.
I sear the ever loving shit out of one side on wicked high heat (lately, I do this on my grill because I don't have a vent hood worth a shit), pull it off and toss it on a cutting board for a few minutes. When it's cool enough to handle, I cube it right then and there. Doneski. Back in the pot. 
This one I did on both sides: 
Neat huh? I also like cooking sweet onions down in mine, because I think it's delicious (I loooooove the sweet taste of onions after they've cooked for a couple hours). I do like to garnish the bowl with a bit of fresh onion for serving - it's a nice contrast. |
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Posted: 7/22/2019 1:21:18 PM EDT
[#17]
Quote HistoryQuoted:
BTW, regarding the sear on the meat - one thing I do that's a little different, is sear the shit out of the cut before I cube it. I also only do it on one side, because that's all I really need to get the flavor I'm after. It's way easier/faster, because as you rightly pointed out, if you crowd the pan with your cubed meat, you won't get that good crust and the delicious Maillard goodness that comes with it. I sear the ever loving shit out of one side on wicked high heat (lately, I do this on my grill because I don't have a vent hood worth a shit), pull it off and toss it on a cutting board for a few minutes. When it's cool enough to handle, I cube it right then and there. Doneski. Back in the pot.
This one I did on both sides: https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_02_43_53-346066.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_39_28-346090.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_47_09-346091.jpg Neat huh? I also like cooking sweet onions down in mine, because I think it's delicious (I loooooove the sweet taste of onions after they've cooked for a couple hours). I do like to garnish the bowl with a bit of fresh onion for serving - it's a nice contrast. You should come down some weekend and we will just cook awesome stuffs all weekend in the barn. |
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Posted: 7/22/2019 1:23:49 PM EDT
[#18]
Quote HistoryQuoted:
That's a hell of a cook time. Must be a super low temp Quote HistoryQuoted:
Quoted:
Not bad. I use beef stock and rendered beef fat with a dash of mesa flour when I sear my beef cubes (on 2 sides). Then I set them aside to rest. I fix up my pepper paste to taste, then mix it all together and let it slow cook for 10 hours. The hardest part in nailing it (at least for me), is getting the cook time just right. You want it to be soft enough that you can cut it with a spoon, but firm enough that it doesn't turn to mush when vigorously stirred. If you over cook the beef, it'll be super tender sure, but it gets super stringy and releases all of it juices. Counter-intuitively, it actually tastes like dried meat in a bunch of liquid. And the "chew" is all weird. Not good. |
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Posted: 7/22/2019 1:25:00 PM EDT
[#19]
Quote HistoryQuoted:
BTW, regarding the sear on the meat - one thing I do that's a little different, is sear the shit out of the cut before I cube it. I also only do it on one side, because that's all I really need to get the flavor I'm after. It's way easier/faster, because as you rightly pointed out, if you crowd the pan with your cubed meat, you won't get that good crust and the delicious Maillard goodness that comes with it. I sear the ever loving shit out of one side on wicked high heat (lately, I do this on my grill because I don't have a vent hood worth a shit), pull it off and toss it on a cutting board for a few minutes. When it's cool enough to handle, I cube it right then and there. Doneski. Back in the pot.
This one I did on both sides: https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_02_43_53-346066.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_39_28-346090.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_47_09-346091.jpg Neat huh? I also like cooking sweet onions down in mine, because I think it's delicious (I loooooove the sweet taste of onions after they've cooked for a couple hours). I do like to garnish the bowl with a bit of fresh onion for serving - it's a nice contrast. I am learning the wonderful flavor contrast of a juicy red internal with a black, burnt to hell exterior. |
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Posted: 7/22/2019 1:26:31 PM EDT
[#20]
Quote HistoryQuoted:
BTW, regarding the sear on the meat - one thing I do that's a little different, is sear the shit out of the cut before I cube it. I also only do it on one side, because that's all I really need to get the flavor I'm after. It's way easier/faster, because as you rightly pointed out, if you crowd the pan with your cubed meat, you won't get that good crust and the delicious Maillard goodness that comes with it. I sear the ever loving shit out of one side on wicked high heat (lately, I do this on my grill because I don't have a vent hood worth a shit), pull it off and toss it on a cutting board for a few minutes. When it's cool enough to handle, I cube it right then and there. Doneski. Back in the pot.
This one I did on both sides: https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_02_43_53-346066.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_39_28-346090.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_47_09-346091.jpg Neat huh? I also like cooking sweet onions down in mine, because I think it's delicious (I loooooove the sweet taste of onions after they've cooked for a couple hours). I do like to garnish the bowl with a bit of fresh onion for serving - it's a nice contrast. |
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Posted: 7/22/2019 1:27:23 PM EDT
[#21]
Quote HistoryQuoted: I wish you could've made it to Cheesecake 2, I made chili, errbody loved it. You should come down some weekend and we will just cook awesome stuffs all weekend in the barn. |
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Posted: 7/22/2019 1:29:13 PM EDT
[#22]
Needs ground meat, tomato, and beans
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Posted: 7/22/2019 1:31:49 PM EDT
[#23]
Quote HistoryQuoted:
I'd have to sear double the amount of meat needed for the chili. Otherwise, that beef would all get eaten straight off the cutting board before even having a chance at becoming chili. 
Because I'm using a tougher cut (I'm partial to using the flat of a brisket lately - I like the fat ratio, and it's super cheap in Texas) it's not particularly tender at this point in the process...hence the need for it to braise for a while, but it's still pretty fuckin' tasty.
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Posted: 7/22/2019 1:38:17 PM EDT
[#24]
Quote HistoryQuoted:
It's a struggle. Holy shit, it's a struggle. I always nibble on a couple few before it makes it back into the pot.
Because I'm using a tougher cut (I'm partial to using the flat of a brisket lately - I like the fat ratio, and it's super cheap in Texas) it's not particularly tender at this point in the process...hence the need for it to braise for a while, but it's still pretty fuckin' tasty. Quote HistoryQuoted:
Quoted:
I'd have to sear double the amount of meat needed for the chili. Otherwise, that beef would all get eaten straight off the cutting board before even having a chance at becoming chili.
Because I'm using a tougher cut (I'm partial to using the flat of a brisket lately - I like the fat ratio, and it's super cheap in Texas) it's not particularly tender at this point in the process...hence the need for it to braise for a while, but it's still pretty fuckin' tasty. Brisket prices are flat out criminal up here. Like, $5+ per pound. Last time I was in TX I seriously considered tossing a whole brisket or two in my checked bag for the trip back. I miss TX something fierce. |
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Posted: 7/22/2019 2:04:39 PM EDT
[#25]
Quote HistoryQuoted:
Must be. I feel like the beef would turn into shredded beef if I tried that. The hardest part in nailing it (at least for me), is getting the cook time just right. You want it to be soft enough that you can cut it with a spoon, but firm enough that it doesn't turn to mush when vigorously stirred. If you over cook the beef, it'll be super tender sure, but it gets super stringy and releases all of it juices. Counter-intuitively, it actually tastes like dried meat in a bunch of liquid. And the "chew" is all weird. Not good. Quote HistoryQuoted:
Quoted:
Quoted:
Not bad. I use beef stock and rendered beef fat with a dash of mesa flour when I sear my beef cubes (on 2 sides). Then I set them aside to rest. I fix up my pepper paste to taste, then mix it all together and let it slow cook for 10 hours. The hardest part in nailing it (at least for me), is getting the cook time just right. You want it to be soft enough that you can cut it with a spoon, but firm enough that it doesn't turn to mush when vigorously stirred. If you over cook the beef, it'll be super tender sure, but it gets super stringy and releases all of it juices. Counter-intuitively, it actually tastes like dried meat in a bunch of liquid. And the "chew" is all weird. Not good. Cooking it low and slow tenderizes the cubes. The sear helps hold it together. After it's done cooking, I let it rest for 20-30 minutes and it goes from runny chili to thick chili. You could take a cube off beef, clean off all the chili on the outside, bite into it and it tastes like chili and beef. It sucks in a lot of flavor. I have a lot of deer I ground up. The last one I did, I used about 4lbs of beef and about 4lbs of ground deer. It was gone within an hour. |
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Posted: 7/22/2019 2:35:43 PM EDT
[#26]
this is strangely, the most civil chili thread I've ever seen on here. Well done gents.
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Posted: 7/22/2019 2:40:24 PM EDT
[#27]
Quote HistoryQuoted:
By that reasoning, clam chowder served in a sourdough bread bowl is a sandwich. Quote HistoryQuoted:
Quoted: FIFY Although, they are good looking tacos.
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Posted: 7/22/2019 3:54:31 PM EDT
[#28]
Quote HistoryQuoted:
this is strangely, the most civil chili thread I've ever seen on here. Well done gents. https://www.ar15.com/forums/General/-ARCHIVED-THREAD-A-real-deal-chili-thread-IT-S-Ready/5-2179258/?page=1 |
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Posted: 7/22/2019 3:54:52 PM EDT
[#29]
Quote HistoryQuoted:
Honestly, the beans are probably the least egregious departure from proper chili. Chili ingredients: 
Shitty bean soup ingredients: 
Adding beans to the top picture or taking beans away from the bottom wouldn't really change the fact that one is going to be a decent tasting meal and one is going to be pretty meh. People who think tasteless filler like beans are a critical component of chili don't know enough to know how silly that statement even is. |
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Posted: 7/22/2019 3:59:19 PM EDT
[#30]
I love you OP, no homo.
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Posted: 7/22/2019 4:07:41 PM EDT
[#31]
holy shit the chili thread to end all chili threads. you win op.
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Posted: 7/22/2019 4:25:24 PM EDT
[#32]
Chocolate chicken chilli topping?
It looks good, I bet it tastes good and I'd eat it, but this northener considers chill to be a meal, not something you stuff in a burrito or put on a hotdog. |
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Posted: 7/22/2019 4:31:07 PM EDT
[#33]
Quote HistoryQuoted:
Chocolate chicken chilli topping? It looks good, I bet it tastes good and I'd eat it, but this northener considers chill to be a meal, not something you stuff in a burrito or put on a hotdog. |
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Posted: 7/22/2019 4:42:48 PM EDT
[#34]
Quote HistoryQuoted:
I would be pretty confused and impressed to see 1" chunks of beef stacked on top of hotdog. Quote HistoryQuoted:
Quoted:
Chocolate chicken chilli topping? It looks good, I bet it tastes good and I'd eat it, but this northener considers chill to be a meal, not something you stuff in a burrito or put on a hotdog. |
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Posted: 7/22/2019 4:51:01 PM EDT
[#35]
Oyes cabron, 'on 'tá el gusano?
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Posted: 7/22/2019 4:58:32 PM EDT
[#36]
Quote HistoryQuoted:
Oyes cabron, 'on 'tá el gusano? eta: although it is typically served with worm salt and oranges |
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Posted: 7/22/2019 5:55:14 PM EDT
[#37]
Quote HistoryQuoted:
I love you OP, no homo.  
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Posted: 7/22/2019 7:52:25 PM EDT
[#38]
Ooh boy. It's even tastier as leftovers
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Posted: 7/22/2019 8:08:54 PM EDT
[#39]
Quote HistoryQuoted:
Ooh boy. It's even tastier as leftovers If you're really up for a treat, make homemade biscuits, pile on the eggs, cover with chili................ |
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Posted: 7/22/2019 8:44:49 PM EDT
[#40]
Quote HistoryQuoted:
BTW, regarding the sear on the meat - one thing I do that's a little different, is sear the shit out of the cut before I cube it. I also only do it on one side, because that's all I really need to get the flavor I'm after. It's way easier/faster, because as you rightly pointed out, if you crowd the pan with your cubed meat, you won't get that good crust and the delicious Maillard goodness that comes with it. I sear the ever loving shit out of one side on wicked high heat (lately, I do this on my grill because I don't have a vent hood worth a shit), pull it off and toss it on a cutting board for a few minutes. When it's cool enough to handle, I cube it right then and there. Doneski. Back in the pot.
This one I did on both sides: https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_02_43_53-346066.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_39_28-346090.jpg https://www.AR15.Com/media/mediaFiles/51536/2017-10-28_03_47_09-346091.jpg Neat huh? I also like cooking sweet onions down in mine, because I think it's delicious (I loooooove the sweet taste of onions after they've cooked for a couple hours). I do like to garnish the bowl with a bit of fresh onion for serving - it's a nice contrast. I would probably eat all before it made it in!
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Posted: 7/22/2019 8:47:53 PM EDT
[#41]
I took the easy way out and picked up some chill from wendy's tonight.
Must have been my lucky night as there was extra beans. |
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Posted: 7/22/2019 9:05:52 PM EDT
[#42]
Quote HistoryQuoted:
You forgot the beans. |
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Posted: 7/22/2019 9:08:03 PM EDT
[#43]
Quote HistoryQuoted:
That's called chili! |
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Posted: 7/23/2019 4:07:38 PM EDT
[#44]
Quote HistoryQuoted:
I took the easy way out and picked up some chill from wendy's tonight. Must have been my lucky night as there was extra beans. |
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Posted: 7/27/2019 4:09:36 PM EDT
[#45]
OST
Ok fucking delivers. Making this tomorrow |
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Posted: 7/27/2019 4:18:22 PM EDT
[#46]
Quote HistoryQuoted:
I gotta see if the tejans get mad at me for appropriating their culture. 
You have an impressive array of cooking implements, Mexi beers, and Mezcals! 
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Posted: 7/27/2019 4:18:41 PM EDT
[#47]
Quote HistoryQuoted:
why use chicken stock and not It'll make a turdTM. At least you kept with the general concept of chili and not some Yankee misappropriation. 
Oh, and I also prefer my chili with pork as you stated you generally use. 
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Posted: 7/27/2019 4:20:31 PM EDT
[#48]
Quote HistoryQuoted:
why use chicken stock and not beef stock? Every cooking show I've ever seen uses chicken stock for beef dishes. Weird, I know, but they swear by it! |
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Posted: 7/27/2019 4:33:06 PM EDT
[#49]
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Posted: 7/27/2019 4:41:37 PM EDT
[#50]
lol holy shit that looks awesome. I've always been pretty ambivalent about chili, but I think I might try making this recipe soon.
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