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[#1]
Quoted: What does it become if you add tomatoes? View Quote View All Quotes View All Quotes Quoted: Quoted: In it's simplest form a stew of chilies and meat. Which means a dish with a base of chilies. Followed by meat. Aromatics are about the only leeway in the dish. Quoted: Meat suitable for braising in a stock, chilies, spices. I like onion, too. The red color comes from the chilies. There are no tomatoes in it. You can put your own stink on it. I add a dab of molasses and even a tablespoon of fish sauce, for ye olde umami bomb. What does it become if you add tomatoes? It becomes chili with tomatoes in it. What happens when you add potato chips to a cheeseburger? It becomes a cheeseburger with potato chips on it. |
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[#2]
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[#3]
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[#5]
Quoted: The most important ingredient: https://post.healthline.com/wp-content/uploads/2020/09/kidney-beans-732x549-thumbnail.jpg View Quote Case in point. A dish called chili where a legume is the defining ingredient. |
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[#6]
Quoted: Would you mind posting your recipe for Texas Red? I was trying to find yours specifically the other day, but of course the archives are locked out right now. Technique, as well as ingredients. I'd appreciate it. View Quote View All Quotes View All Quotes Quoted: Quoted: Quoted: Quoted: Add macaroni and we called it goulash. I love me some goulash but it ain't chili. What is the definition of chili? You can put your own stink on it. I add a dab of molasses and even a tablespoon of fish sauce, for ye olde umami bomb. Would you mind posting your recipe for Texas Red? I was trying to find yours specifically the other day, but of course the archives are locked out right now. Technique, as well as ingredients. I'd appreciate it. |
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[#7]
Quoted: Probably when I get home. I'm at Texrdnec's place right now, and doing a full on recipe with technique instructions sucks goat ass on a phone. View Quote View All Quotes View All Quotes Quoted: Quoted: Quoted: Quoted: Quoted: Add macaroni and we called it goulash. I love me some goulash but it ain't chili. What is the definition of chili? You can put your own stink on it. I add a dab of molasses and even a tablespoon of fish sauce, for ye olde umami bomb. Would you mind posting your recipe for Texas Red? I was trying to find yours specifically the other day, but of course the archives are locked out right now. Technique, as well as ingredients. I'd appreciate it. I'll hold you to that. |
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[#8]
Chicken chili
6 boneless chicken breast, I boil or instapot them. Shred the chicken using a mixer or a couple forks. In a separate pot I cook down while cooking and shredding the chicken. One large or two medium chopped onions 2 4.4.5 oz cans of chopped green chilies 2 cloves of garlic or equivalent store bought pre chopped 1 tablespoon of vegetable oil 32 oz of chicken broth 4 cans of cannellini beans or navy beans 1 can cannellini beans or navy beans smashed into a paste 1 teaspoon of salt 3/4 teaspoon of dried oregano 1 teaspoon of ground cumin 1/2 teaspoon of black pepper 1/8 teaspoon of ground red pepper Add shredded chicken once the beans are tender. Topping can be sour cream and fresh cilantro, eats pretty good with pita chips. |
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[#9]
Quoted: It becomes chili with tomatoes in it. What happens when you add potato chips to a cheeseburger? It becomes a cheeseburger with potato chips on it. View Quote So a chili could have tomatoes and beans in it and still be chili? Real answer- 4lbs tri tip- smoke for an hour or so then sear and cut into cubes 2 onions diced 2 handfuls of dried chiles rehydrated in real beer (no MBC) 5-6 garlic cloves minced Chicken stock Beer Salt Honey Blend the rehydrated chiles into a paste Saute onions and garlic in some butter Add chile paste and cook for a few minutes Add cubed meat and stock Simmer for ~4 hours until the stock/paste coat the meat like BBQ sauce It’s really hard to make bad chili if you start with quality ingredients |
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[#10]
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[#11]
Quoted: So a chili could have tomatoes and beans in it and still be chili? Real answer- 4lbs tri tip- smoke for an hour or so then sear and cut into cubes 2 onions diced 2 handfuls of dried chiles rehydrated in real beer (no MBC) 5-6 garlic cloves minced Chicken stock Beer Salt Honey Blend the rehydrated chiles into a paste Saute onions and garlic in some butter Add chile paste and cook for a few minutes Add cubed meat and stock Simmer for ~4 hours until the stock/paste coat the meat like BBQ sauce It’s really hard to make bad chili if you start with quality ingredients View Quote View All Quotes View All Quotes Quoted: Quoted: It becomes chili with tomatoes in it. What happens when you add potato chips to a cheeseburger? It becomes a cheeseburger with potato chips on it. So a chili could have tomatoes and beans in it and still be chili? Real answer- 4lbs tri tip- smoke for an hour or so then sear and cut into cubes 2 onions diced 2 handfuls of dried chiles rehydrated in real beer (no MBC) 5-6 garlic cloves minced Chicken stock Beer Salt Honey Blend the rehydrated chiles into a paste Saute onions and garlic in some butter Add chile paste and cook for a few minutes Add cubed meat and stock Simmer for ~4 hours until the stock/paste coat the meat like BBQ sauce It’s really hard to make bad chili if you start with quality ingredients Yeah, why not? Just like how a cheeseburger could have peeps and chocolate syrup on it and still be a cheeseburger. But if my buddy invites me over for cheeseburgers and they have that shit on them, I'll be disappointed. |
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[#12]
My recipe takes awhile to write out, and since I'm not getting paid to write it......
But come over with a couple cases of miller lite and we'll make.some |
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[#13]
Quoted: Quoted: Add macaroni and we called it goulash. I love me some goulash but it ain't chili. What is the definition of chili? definition: meat, usually beef + chili beans. it often contains peppers. i don't know how this can even be a |
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[#14]
Quoted: Since the archives are now blocked, I can't find any of the old recipes. So let's see what you got. If you include beans, I will report you. If you include ground beef, I will report you. If you include anything other than meat, chilis, spices, and liquid, I will report you. If you do not include pictures of the finished product, I will report you. Aaaaaand... go. View Quote So Chili con carne not just Chilli. |
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[#15]
Quoted: definition: meat, usually beef + chili beans. it often contains peppers. i don't know how this can even be a View Quote View All Quotes View All Quotes Quoted: Quoted: Quoted: Add macaroni and we called it goulash. I love me some goulash but it ain't chili. What is the definition of chili? definition: meat, usually beef + chili beans. it often contains peppers. i don't know how this can even be a Theres no such thing as "chilli beans" Beans was used as a substitute for meat in the 1930s |
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[#18]
Quoted: That, or a variation of it, is how most of the country seems to make it. View Quote View All Quotes View All Quotes Quoted: Quoted: What we call chili is the following. McCormicks chili seasoning 2lbs Ground Beef or Bison 1lb Sausage 2 cans of chili beans 1 can Red Gold diced tomatoes with chili's Some Tomato Juice but not so much to be soupy thick enough to eat on crackers. That said I would certainly like to take one of the above "Real Chili" recipes and make it. Never had it, in this part of the country what I've always heard called chili is the above type and until Arf I didn't even know we were wrong. Yep and it’s mighty tasty IMO. I’ll certainly make one of the others to try. Though this will continue to be the image that conjures when I hear chili and will likely continue to be what I make the most. |
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[#19]
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[#20]
Quoted: If the recipe looks more like pasta sauce with beans vs chili with beans. View Quote Sounds like someone got way carried away with tomatoes. I’ve heard of people using tomato paste and even ketchup we don’t even always add tomato juice. I can’t imagine the paste or ketchup being added that just seems weird. |
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[#21]
Quoted: It can taco and tostada.....so yes, it is properly thick https://www.ar15.com/media/mediaFiles/82036/9AC8AB78-A391-4374-B745-75345094FE88-1115261.jpg https://www.ar15.com/media/mediaFiles/82036/CA33EDAD-E11E-4CD9-AFBB-CD2F4B94627B-1115263.jpg https://www.ar15.com/media/mediaFiles/82036/77C92701-30FF-43BF-BCAE-B81B496BE473-1118808.jpg View Quote View All Quotes View All Quotes Quoted: Quoted: I trust that spoon is standing on its own. It can taco and tostada.....so yes, it is properly thick https://www.ar15.com/media/mediaFiles/82036/9AC8AB78-A391-4374-B745-75345094FE88-1115261.jpg https://www.ar15.com/media/mediaFiles/82036/CA33EDAD-E11E-4CD9-AFBB-CD2F4B94627B-1115263.jpg https://www.ar15.com/media/mediaFiles/82036/77C92701-30FF-43BF-BCAE-B81B496BE473-1118808.jpg |
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[#22]
Quoted: It can taco and tostada.....so yes, it is properly thick https://www.ar15.com/media/mediaFiles/82036/9AC8AB78-A391-4374-B745-75345094FE88-1115261.jpg https://www.ar15.com/media/mediaFiles/82036/CA33EDAD-E11E-4CD9-AFBB-CD2F4B94627B-1115263.jpg https://www.ar15.com/media/mediaFiles/82036/77C92701-30FF-43BF-BCAE-B81B496BE473-1118808.jpg View Quote Looks delicious |
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[#23]
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[#24]
Quoted: Sounds like someone got way carried away with tomatoes. I've heard of people using tomato paste and even ketchup we don't even always add tomato juice. I can't imagine the paste or ketchup being added that just seems weird. View Quote View All Quotes View All Quotes Quoted: Quoted: If the recipe looks more like pasta sauce with beans vs chili with beans. Sounds like someone got way carried away with tomatoes. I've heard of people using tomato paste and even ketchup we don't even always add tomato juice. I can't imagine the paste or ketchup being added that just seems weird. I'll add some ketchup and ground beef for hotdog 'chili'. But it's still chili based. Its more a condiment than anything else. |
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[#25]
Quoted: 4-5 lb chuck roast 1 yellow onion 3 habaneros 3 jalapeños Red pepper flakes Mexican Oregano Paprika Salt Pepper Little bit of cumin Chili sauce (4 toasted, then rehydrated guajillo and ancho peppers, blended with a cup of the soaking water and whole can of chipotles with adobo sauce) Serve with sour cream, lime, cheese, and Fritos https://www.ar15.com/media/mediaFiles/524676/B8E03CC2-8BB2-497D-B8E3-DE5E3B2D5C39_jpe-1794564.JPG ETA- forgot to include, 1 cup beef stock View Quote You just won something. Not sure what the prize is but you won. |
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[#26]
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[#28]
Open can of Hormel's
Put contents of can on bowl Place bowl In microwave for 90- 120 seconds Remove bowl, add some shredded cheddar Eat while watching TV. |
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[#30]
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[#31]
2 cans of dark kidney BEANS
2 cans stewed chopped tomatoes 1 large onion 2 lbs beef 2 spice packets (McCormick) Follow directions on spice packets but add more spice to taste. |
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[#32]
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[#33]
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[#34]
One of my chili recipes
In my opinion the key for any chili flavor is the peppers you choose. Ingredients ¼ cup bacon drippings 1 carrot, minced 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1 poblano pepper, diced 2 jalapeno peppers, minced 1 habanero pepper, minced 2 cups chopped onion 6 cloves garlic, minced 3 pounds ground beef 2 cups tomato paste 1 cup tomato sauce 1 cup dark beer 2 fluid ounces tequila 1 cup chicken broth 3 tablespoons chili powder 2 teaspoons hot paprika 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons kosher salt 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 2 teaspoons white pepper ¾ cup honey 3 tablespoons finely grated ginger, or more to taste |
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[#35]
Three pound Chuck Roast, seared in the chili pot. Then separated by muscles.
- cup of water - cup of beef broth - fresh onion and garlic chopped/minced - two tbs of chili powder (have extra cumin on hand) - dash of crushed red pepper Add ingredients to chili pot. Bring to nearly a boil. Lower heat to simmer. Check liquid level after an hour. Keep liquid at middle of beef layer. Cook til fork tender and easily flaked. Serve in straight-sided bowls with chopped onion, salt, black pepper and saltine crackers on the side. Enjoy. |
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[#36]
-Package of Guajillo or New Mexico dried peppers - This is your sweet heat
-Package of Puya peppers - more of a fruity pepper with some heat, a little bit more "meat" than New Mexico or Guajillo peppers. -A small amount of Arbol peppers for added heat because you'll need it -Can of Chipotles in adobo I cut the stems and the bottom tip off with scissors. I do I 50/50 mix of Guajillo and Puya peppers in scolding hot water for about 45 minutes. Add your Arbols in too. When softened, puree peppers in a blender. Add your Chipotle cans in too. You will probably do this several times until your out of softened peppers. You'll probably need to add some water (from the pepper water) in the blender to help puree. Don't worry about getting out all the seeds, that comes next. Get a large mesh strainer sifter thing and scoop some pepper puree in and use a large spoon to sift the puree through the mesh. Discard the seeds and hard flesh that is left in the strainer. Repeat for all the puree. You now have pepper paste. Take your favorite cut of meat. Whatever you have on hand or on sale is good. Sometimes I use beef stew meat, sometimes short ribs, sometimes a mix of both, and sometimes I add in ground deer with my beef. Cut meat into cubes 1/2 to 3/4" cubes. Perspective 1 onion finely diced, 3-4 garlic cloves finely diced. Saut onions and garlic with some butter untill transparent. In another pan, add in a couple table spoons of lard and sear meat on ~2 sides. Then add your sauted onions and garlic and mix well on medium heat. Then add your pepper paste. Add as much as you'd like, but dont add too much. Some will soak in the meat. Mix and let simmer. Taste it and add cumin and maybe salt to taste. You can also add smoked paprika for a little bit of smokiness. Now you can let it simmer (covered) for 2-3 hours or so...or until you think it's done. I usually dont simmer, i transfer everything to a crockpot and let it cook on low for 8-10 hours as it tenderizes the meat better and lets the meat soak in the chillies. Serve with your favorite condiments. I like diced white or red onion, sour cream, and green onion from my garden. Sometimes jalepeno (which mine are way hotter than the ones on the stores) You can experiment with other chillies too of you wish. Attached File Attached File Attached File Attached File Attached File No chilli powder, no beans, and absolutely no tomatoes |
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[#37]
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[#38]
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[#39]
Quoted: Here are chili recipes from past Terlingua CASI Champions... https://www.casichili.net/recipes.html View Quote |
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[#40]
@buckshot_jim the hero this thread needs. The hero this thread does not deserve.
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[#41]
Quoted: -Package of Guajillo or New Mexico dried peppers - This is your sweet heat -Package of Puya peppers - more of a fruity pepper with some heat, a little bit more "meat" than New Mexico or Guajillo peppers. -A small amount of Arbol peppers for added heat because you'll need it -Can of Chipotles in adobo I cut the stems and the bottom tip off with scissors. I do I 50/50 mix of Guajillo and Puya peppers in scolding hot water for about 45 minutes. Add your Arbols in too. When softened, puree peppers in a blender. Add your Chipotle cans in too. You will probably do this several times until your out of softened peppers. You'll probably need to add some water (from the pepper water) in the blender to help puree. Don't worry about getting out all the seeds, that comes next. Get a large mesh strainer sifter thing and scoop some pepper puree in and use a large spoon to sift the puree through the mesh. Discard the seeds and hard flesh that is left in the strainer. Repeat for all the puree. You now have pepper paste. Take your favorite cut of meat. Whatever you have on hand or on sale is good. Sometimes I use beef stew meat, sometimes short ribs, sometimes a mix of both, and sometimes I add in ground deer with my beef. Cut meat into cubes 1/2 to 3/4" cubes. Perspective 1 onion finely diced, 3-4 garlic cloves finely diced. Saut onions and garlic with some butter untill transparent. In another pan, add in a couple table spoons of lard and sear meat on ~2 sides. Then add your sauted onions and garlic and mix well on medium heat. Then add your pepper paste. Add as much as you'd like, but dont add too much. Some will soak in the meat. Mix and let simmer. Taste it and add cumin and maybe salt to taste. You can also add smoked paprika for a little bit of smokiness. Now you can let it simmer (covered) for 2-3 hours or so...or until you think it's done. I usually dont simmer, i transfer everything to a crockpot and let it cook on low for 8-10 hours as it tenderizes the meat better and lets the meat soak in the chillies. Serve with your favorite condiments. I like diced white or red onion, sour cream, and green onion from my garden. Sometimes jalepeno (which mine are way hotter than the ones on the stores) You can experiment with other chillies too of you wish. https://www.ar15.com/media/mediaFiles/80601/Screenshot_20210124-114509_Imgur_jpg-1794676.JPG https://www.ar15.com/media/mediaFiles/80601/Screenshot_20210124-114525_Imgur_jpg-1794677.JPG https://www.ar15.com/media/mediaFiles/80601/Screenshot_20210124-114533_Imgur_jpg-1794678.JPG https://www.ar15.com/media/mediaFiles/80601/Screenshot_20210124-114541_Imgur_jpg-1794679.JPG https://www.ar15.com/media/mediaFiles/80601/Screenshot_20210124-114550_Imgur_jpg-1794680.JPG No chilli powder, no beans, and absolutely no tomatoes View Quote Attached File |
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[#42]
Quoted: I'm starting to believe they are just willfully ignorant. View Quote View All Quotes View All Quotes Quoted: Quoted: Quoted: Lot of tomatoes today. Sad Beaners don't understand that's the worst part of it all. I'm starting to believe they are just willfully ignorant. Eh, I've made "true" chili from recipies posted here. Added beans to the leftovers and greatly preferred it that way. Not sorry |
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[#43]
Quoted: For a dish called chili your recipe certainly lacks them. Meat too. View Quote View All Quotes View All Quotes Quoted: Uh, where’s the beef? Honestly, just testing reading here! It's a black bean soup... which sadly I've seen "win" an informal chili competition. I mean, it was delicious... but it also tells you alot about the entries to that cook-off! |
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[#44]
Beans are inappropriate for chili and is primarily used as a filler for the poors. Most notibly boomer poors.
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[#45]
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[#46]
I use chuck roasts when on sale, I either cube it, preferred as it has more mass to absorb flavor, or if pressed for time run it through my grinder with a minimum sized cutter plate of 3\8".
I add several varieties of dried peppers, coarsely ground, green peppers, tomatoes, kidney and pinto beans and a can of beer early on, some Bourbon at the end. Sometimes I add beef stock and a big meaty soup bone. I LOVE how it tastes. I am creating it for me, not some uppity chili snob. And, I make a huge amount, tastes better everyday, also after the second or third day I'll boil some elbow macaroni's to al' dente and add them to a separate pot so they can absorb the amazing flavor. Then, time to vacuum seal and save in the freezer, always nice to have some stashed and ready after simmering in water for a bit. "Enjoy YOUR Chili My Friends". |
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