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1/22/2020 12:12:56 PM
Posted: 1/17/2015 1:50:11 AM EST
Ok Texans, I bought the stuff to make your beanless chili. Now what do I do?

I've got about 4.5lbs of meat and a pound of ancho peppers and a pound of japones peppers. Did I buy the right peppers? I'm going to make it later today for dinner tonight.

Link Posted: 1/17/2015 1:56:04 AM EST
I approve of no beans.
Link Posted: 1/17/2015 1:56:24 AM EST
Originally Posted By bdawg998:
Ok Texans, I bought the stuff to make your beanless chili. Now what do I do?

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get some hotdogs to put it on.
Link Posted: 1/17/2015 1:58:02 AM EST
seed the pods and cut them up a bit.

throw them in some water and boil for a bit

put them in a food processor and work those bitches over.

Brown meat and other goodies.

add chilis.

simmer

win
Link Posted: 1/17/2015 2:13:01 AM EST
Be careful with those dried jalapenos. I like 5 alarm myself, but if this is your first attempt go easy.

Cut open the pods, discard the stems and seeds. Roughly cut them up and simmer in a bit of water for 20 minutes or until soft.

Cube the meat in 3/4" or so pieces. Season with salt & pepper and brown in a stock pot with some oil.

While the meat's browning put the peppers in the blender and puree until smooth. Once the meat is browned on all sides add the chilie puree and enough water to cover everything.

Bring to a quick boil, reduce heat to a simmer, stir, let it go for a couple of hours, stirring occasionally and adding more liquid if needed.

Next time try out some different varieties of dried chilies. I really like dried Hatch.

Link Posted: 1/17/2015 3:09:35 AM EST

Link Posted: 1/17/2015 4:31:28 AM EST
Stayed up late to prep my meat for tomorrow's (today's) festivities. I really worked it over.


Link Posted: 1/17/2015 5:18:43 AM EST
You really ought to start soaking your kidney beans now as well. You need beans in chili so that you can advertise your creation after you finish.
Link Posted: 1/17/2015 10:17:54 AM EST
No beans I'm out
Link Posted: 1/17/2015 10:35:22 AM EST
Originally Posted By bdawg998:
Ok Texans all those who aren't godless heathens, I bought the stuff to make your beanless chili. Now what do I do?

I've got about 4.5lbs of meat and a pound of ancho peppers and a pound of japones peppers. Did I buy the right peppers? I'm going to make it later today for dinner tonight.

<a href="http://s304.photobucket.com/user/bdawg998/media/20150117_004011.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/20150117_004011.jpg</a>
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Fixed. And FPNI.


Link Posted: 1/17/2015 10:57:00 AM EST
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Originally Posted By katrina24:
No beans I'm out
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GTFO beaner..


OP great job so far. You will need some garlic and onion and chicken stock/broth and one beer.

Link Posted: 1/17/2015 10:59:14 AM EST
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Originally Posted By 3O8junkie:
seed the pods and cut them up a bit., and then toast them in the oven until they smell like toasted chiles. If in doubt, pull them out early because if you toast them too much they will get bitter

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throw them in some water and boil for a bit

put them in a food processor and work those bitches over. Then get a frying pan super hot. Dump all the chili paste in at once and stir like a madman as it hisses and steams and starts to darken a bunch. once again, less is better than more, as the sauce will turn bitter if you burn it. This is called "frying the sauce." The sauce is called "chile colorado."

Brown meat and onions. Just before the meat and onions are done, add in the garlic. Don't let the garlic burn. other goodies.

add chile colorado, some beer, and some cumin, to taste. Start with less cumin and add only as necessary. chilis.

simmer

win
More detail here:

Link Posted: 1/17/2015 10:59:59 AM EST
There's no reason to state you have chili without beans. That's like saying rifle without couch.
Link Posted: 1/17/2015 11:11:04 AM EST
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Originally Posted By leatherface_y2k:
Be careful with those dried jalapenos. I like 5 alarm myself, but if this is your first attempt go easy.
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NOT Jalapeños have 2,500–10,000 Scoville units, MUCH HOTTER Japones 15,000-30,000 Scoville units.
Chiles are a matter of preference, but the best pepper for chili is Chimayo Red Chile. http://www.chimayochilebros.com/
Hatch Chile is the best green...
Link Posted: 1/17/2015 11:12:45 AM EST
Ancho and Arbole are best chiles for chili.
Link Posted: 1/17/2015 11:14:12 AM EST
Originally Posted By bdawg998:
Ok Texans, I bought the stuff to make your beanless chili. Now what do I do?

I've got about 4.5lbs of meat and a pound of ancho peppers and a pound of japones peppers. Did I buy the right peppers? I'm going to make it later today for dinner tonight.

<a href="http://s304.photobucket.com/user/bdawg998/media/20150117_004011.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/20150117_004011.jpg</a>
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No beans? I don't care what you say; calling that meat sauce chili doesn't make it real chili.
Link Posted: 1/17/2015 11:14:41 AM EST
The best chiles for chili is a mix.

I prefer arbols, new mexicos, anchos, pasilla, jalapenos and habaneros. Gotta have fresh with the dried.
Link Posted: 1/17/2015 11:15:57 AM EST
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Originally Posted By 3O8junkie:
seed the pods and cut them up a bit.

throw them in some water and boil for a bit

put them in a food processor and work those bitches over.

Brown meat and other goodies.

add chilis.

simmer

win
View Quote


I don't use water at all. Only dark beer. You probably will need a little masa.
Link Posted: 1/17/2015 11:40:53 AM EST
IMHO this is an excellent Chile Colorado recipe from Diana Kennedy, the "Julia Child of Mexican Cuisine."
Do not be thrown off with the title, it is also for beef.
The recipes is fool proof and I have prepared it many, many times and always get rave reviews.
http://www.foodandwine.com/recipes/pork-stew-in-red-chile-sauce
Link Posted: 1/17/2015 11:52:24 AM EST
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Originally Posted By bcw107:


I don't use water at all. Only dark beer. You probably will need a little masa.
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Originally Posted By bcw107:
Originally Posted By 3O8junkie:
seed the pods and cut them up a bit.

throw them in some water and boil for a bit

put them in a food processor and work those bitches over.

Brown meat and other goodies.

add chilis.

simmer

win


I don't use water at all. Only dark beer. You probably will need a little masa.
I think he meant drain the water after boiling the chiles. I always do. The reason you boil the chiles is to leach out the astringency in the chiles.
Link Posted: 1/17/2015 12:29:04 PM EST
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Originally Posted By forker:
I think he meant drain the water after boiling the chiles. I always do. The reason you boil the chiles is to leach out the astringency in the chiles.
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Originally Posted By forker:
Originally Posted By bcw107:
Originally Posted By 3O8junkie:
seed the pods and cut them up a bit.

throw them in some water and boil for a bit

put them in a food processor and work those bitches over.

Brown meat and other goodies.

add chilis.

simmer

win


I don't use water at all. Only dark beer. You probably will need a little masa.
I think he meant drain the water after boiling the chiles. I always do. The reason you boil the chiles is to leach out the astringency in the chiles.



I'm a dumbass.
Link Posted: 1/17/2015 12:33:20 PM EST
So how much of the chiles do I use?
Link Posted: 1/17/2015 12:35:06 PM EST
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Originally Posted By peekay:
There's no reason to state you have chili without beans. That's like saying rifle without couch.
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This
Link Posted: 1/17/2015 12:38:12 PM EST
This is a soup thread.
Link Posted: 1/17/2015 1:17:29 PM EST
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Originally Posted By bdawg998:
So how much of the chiles do I use?
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its an experiment. Use more than you think you need.
Link Posted: 1/17/2015 1:29:57 PM EST
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Originally Posted By bdawg998:
So how much of the chiles do I use?
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All of them. Duh....

Link Posted: 1/17/2015 1:35:01 PM EST
No beans = Not a chili thread.

Meat stew
Link Posted: 1/17/2015 1:37:28 PM EST
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Originally Posted By CDW4ME:
No beans = Not a chili thread.

Meat stew
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Link Posted: 1/17/2015 1:39:44 PM EST
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Originally Posted By bdawg998:
So how much of the chiles do I use?
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EEVVEERRYYOONNEE!!!!!!!
Link Posted: 1/17/2015 1:40:25 PM EST
This thread has potential.
Link Posted: 1/17/2015 1:46:07 PM EST
You're gonna need cumin, onions, garlic and shiner bock too.

I use zero liquid in my chili except shiner bock.





Link Posted: 1/17/2015 1:53:14 PM EST
You guys are forgetting to put the noodles in your meat sauce.
Link Posted: 1/17/2015 1:54:56 PM EST
I just turned this




into this




Chili is cooking now.
Link Posted: 1/17/2015 3:04:40 PM EST
[Last Edit: 1/17/2015 3:08:01 PM EST by bdawg998]
It's on the stove. Let's see what happens. I used all the anchos. Didn't have shiner on hand so I used a different beer.

What should the consistency be while it's cooking? Runny or thicker?

Link Posted: 1/17/2015 3:56:55 PM EST
Thicker is better. It should at least coat the back of a spoon when the meat is done. If not, you will need to thicken it. Taste for salt and pepper needs at that time.
Link Posted: 1/17/2015 4:03:22 PM EST
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Not saying it ain't chili or that it won't taste good, but it looks like it's just a sauce of some sort.
Link Posted: 1/17/2015 4:09:45 PM EST
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Originally Posted By bdawg998:
It's on the stove. Let's see what happens. I used all the anchos. Didn't have shiner on hand so I used a different beer.

What should the consistency be while it's cooking? Runny or thicker?

<a href="http://s304.photobucket.com/user/bdawg998/media/20150117_135923.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/20150117_135923.jpg</a>
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Proper chili will make a spoon stand up.
Link Posted: 1/17/2015 7:12:55 PM EST
And here's the final product. It's a little bitter but is good. Not sure what to do differently. I followed forker's instructions. Don't think I over toasted and know I didn't over fry the peppers. I try a few different things next time.

Link Posted: 1/17/2015 7:14:14 PM EST
What kind of pasta did you put it on?
Link Posted: 1/17/2015 7:16:55 PM EST
Use the entire bag of the anchos, maybe one or two of the hot bastards.
Link Posted: 1/17/2015 7:17:44 PM EST
[Last Edit: 1/17/2015 7:18:42 PM EST by bdawg998]
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Originally Posted By BUCC_Guy:
What kind of pasta did you put it on?
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None. I'm normally a chili has bee beans guy. I just wanted to compare the other style.
Link Posted: 1/17/2015 7:18:10 PM EST
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Originally Posted By bdawg998:
And here's the final product. It's a little bitter but is good. Not sure what to do differently. I followed forker's instructions. Don't think I over toasted and know I didn't over fry the peppers. I try a few different things next time.

<a href="http://s304.photobucket.com/user/bdawg998/media/Mobile%20Uploads/20150117_180654.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/Mobile%20Uploads/20150117_180654.jpg</a>
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Did you drain and discard the water after blanching the dry peppers?
Link Posted: 1/17/2015 7:19:07 PM EST
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Originally Posted By Chairborne:


Did you drain and discard the water after blanching the dry peppers?
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Originally Posted By Chairborne:
Originally Posted By bdawg998:
And here's the final product. It's a little bitter but is good. Not sure what to do differently. I followed forker's instructions. Don't think I over toasted and know I didn't over fry the peppers. I try a few different things next time.

<a href="http://s304.photobucket.com/user/bdawg998/media/Mobile%20Uploads/20150117_180654.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/Mobile%20Uploads/20150117_180654.jpg</a>


Did you drain and discard the water after blanching the dry peppers?


Yes
Link Posted: 1/17/2015 7:22:02 PM EST
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Originally Posted By bdawg998:


Yes
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Originally Posted By bdawg998:
Originally Posted By Chairborne:
Originally Posted By bdawg998:
And here's the final product. It's a little bitter but is good. Not sure what to do differently. I followed forker's instructions. Don't think I over toasted and know I didn't over fry the peppers. I try a few different things next time.

<a href="http://s304.photobucket.com/user/bdawg998/media/Mobile%20Uploads/20150117_180654.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/Mobile%20Uploads/20150117_180654.jpg</a>


Did you drain and discard the water after blanching the dry peppers?


Yes


Not sure where the bitterness came from then, maybe over toasting the peppers? I made some the other day using primarily anchos and it wasn't bitter at all.
Link Posted: 1/17/2015 7:23:08 PM EST
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Originally Posted By DetrhoytMAK:


Not saying it ain't chili or that it won't taste good, but it looks like it's just a sauce of some sort.
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Originally Posted By DetrhoytMAK:


Not saying it ain't chili or that it won't taste good, but it looks like it's just a sauce of some sort.



Its not chili, it is the paste made from the simmered chilis that goes into the chili.
Link Posted: 1/17/2015 7:25:32 PM EST
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Originally Posted By Chairborne:


Not sure where the bitterness came from then, maybe over toasting the peppers? I made some the other day using primarily anchos and it wasn't bitter at all.
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Originally Posted By Chairborne:
Originally Posted By bdawg998:
Originally Posted By Chairborne:
Originally Posted By bdawg998:
And here's the final product. It's a little bitter but is good. Not sure what to do differently. I followed forker's instructions. Don't think I over toasted and know I didn't over fry the peppers. I try a few different things next time.

<a href="http://s304.photobucket.com/user/bdawg998/media/Mobile%20Uploads/20150117_180654.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/Mobile%20Uploads/20150117_180654.jpg</a>


Did you drain and discard the water after blanching the dry peppers?


Yes


Not sure where the bitterness came from then, maybe over toasting the peppers? I made some the other day using primarily anchos and it wasn't bitter at all.


I only put them in the oven for ten minutes. The oven defaults to 350 so that's what I left it on since forker didn't specify
Link Posted: 1/18/2015 1:49:25 AM EST
If it's a bit too bitter, try adding a little salt. Stop before it gets too salty. If it's still a bit bitter, add a very small amount of sugar, a bit at a time until it just right, without being sweet. I don't really follow recipes, so I just adjust as necessary.
Link Posted: 1/18/2015 9:30:08 AM EST
[Last Edit: 1/18/2015 9:33:21 AM EST by psdavi01]
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Originally Posted By bdawg998:
It's on the stove. Let's see what happens. I used all the anchos. Didn't have shiner on hand so I used a different beer.

What should the consistency be while it's cooking? Runny or thicker?

<a href="http://s304.photobucket.com/user/bdawg998/media/20150117_135923.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/20150117_135923.jpg</a>
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Please try Diana Kennedy's recipe, the instructions are precise, she teaches Mexican cooking and writes Mexican cookbooks for a living.
DO NOT boil the chiles. Boiling or scorching chiles screws up the flavor, this is why your Chile Colorado is bitter.
http://www.foodandwine.com/recipes/pork-stew-in-red-chile-sauce
Link Posted: 1/18/2015 4:05:13 PM EST
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Originally Posted By psdavi01:

Please try Diana Kennedy's recipe, the instructions are precise, she teaches Mexican cooking and writes Mexican cookbooks for a living.
DO NOT boil the chiles. Boiling or scorching chiles screws up the flavor, this is why your Chile Colorado is bitter.
http://www.foodandwine.com/recipes/pork-stew-in-red-chile-sauce
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Originally Posted By psdavi01:
Originally Posted By bdawg998:
It's on the stove. Let's see what happens. I used all the anchos. Didn't have shiner on hand so I used a different beer.

What should the consistency be while it's cooking? Runny or thicker?

<a href="http://s304.photobucket.com/user/bdawg998/media/20150117_135923.jpg.html" target="_blank">http://i304.photobucket.com/albums/nn183/bdawg998/20150117_135923.jpg</a>

Please try Diana Kennedy's recipe, the instructions are precise, she teaches Mexican cooking and writes Mexican cookbooks for a living.
DO NOT boil the chiles. Boiling or scorching chiles screws up the flavor, this is why your Chile Colorado is bitter.
http://www.foodandwine.com/recipes/pork-stew-in-red-chile-sauce



Made this last night, only things I did different was add a sautéed onion and a diced fresh poblano . I finished with a little brown sugar. It was awesome. Even my wife loved it.
Link Posted: 1/18/2015 4:11:47 PM EST
Looks like a good start.
Link Posted: 1/18/2015 8:59:11 PM EST
The angst about making chili always gives me a wry smile.

Given the number of waffling faggots here and everywhere, people who know how to make chili will always have a job . . .
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