Another chili thread (without beans)

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[ARCHIVED THREAD] - Another chili thread (without beans)

Posted: 1/17/2015 2:50:11 AM EDT

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.

Posted: 1/17/2015 2:56:04 AM EDT

[#1]

I approve of no beans.

Posted: 1/17/2015 2:56:24 AM EDT

[#2]

Quoted:
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.

Posted: 1/17/2015 2:58:02 AM EDT

[#3]

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

Posted: 1/17/2015 3:13:01 AM EDT

[#4]

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.

Posted: 1/17/2015 4:09:35 AM EDT

[#5]

Posted: 1/17/2015 5:31:28 AM EDT

[#6]

Stayed up late to prep my meat for tomorrow's (today's) festivities. I really worked it over.

Posted: 1/17/2015 6:18:43 AM EDT

[#7]

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.

Posted: 1/17/2015 11:17:54 AM EDT

[#8]

No beans I'm out

Posted: 1/17/2015 11:35:22 AM EDT

[#9]

Quoted:
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.

Posted: 1/17/2015 11:57:00 AM EDT

[#10]

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Quoted:
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.

Posted: 1/17/2015 11:59:14 AM EDT

[#11]

Quote History

Quoted:

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:

http://www.ar15.com/forums/t_1_5/1665895_Smokey_Grilly_Chili.html

Posted: 1/17/2015 11:59:59 AM EDT

[#12]

There's no reason to state you have chili without beans. That's like saying rifle without couch.

Posted: 1/17/2015 12:11:04 PM EDT

[#13]

Quote History

Quoted:
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...

Posted: 1/17/2015 12:12:45 PM EDT

[#14]

Ancho and Arbole are best chiles for chili.

Posted: 1/17/2015 12:14:12 PM EDT

[#15]

Quoted:
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.

Posted: 1/17/2015 12:14:41 PM EDT

[#16]

The best chiles for chili is a mix.

I prefer arbols, new mexicos, anchos, pasilla, jalapenos and habaneros. Gotta have fresh with the dried.

Posted: 1/17/2015 12:15:57 PM EDT

[#17]

Quote History

Quoted:
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.

Posted: 1/17/2015 12:40:53 PM EDT

[#18]

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

Posted: 1/17/2015 12:52:24 PM EDT

[#19]

Quote History

Quoted:
I don't use water at all. Only dark beer. You probably will need a little masa.

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Quoted:

Quoted:

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.

Posted: 1/17/2015 1:29:04 PM EDT

[#20]

Quote History

Quoted:
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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Quoted:

Quoted:
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.

Posted: 1/17/2015 1:33:20 PM EDT

[#21]

So how much of the chiles do I use?

Posted: 1/17/2015 1:35:06 PM EDT

[#22]

Quote History

Quoted:
There's no reason to state you have chili without beans. That's like saying rifle without couch.

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This

Posted: 1/17/2015 1:38:12 PM EDT

[#23]

This is a soup thread.

Posted: 1/17/2015 2:17:29 PM EDT

[#24]

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Quoted:
So how much of the chiles do I use?

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its an experiment. Use more than you think you need.

Posted: 1/17/2015 2:29:57 PM EDT

[#25]

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Quoted:
So how much of the chiles do I use?

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All of them. Duh....

Posted: 1/17/2015 2:35:01 PM EDT

[#26]

No beans = Not a chili thread.

Meat stew

Posted: 1/17/2015 2:37:28 PM EDT

[#27]

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Quoted:
No beans = Not a chili thread.

Meat stew

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Posted: 1/17/2015 2:39:44 PM EDT

[#28]

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So how much of the chiles do I use?

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EEVVEERRYYOONNEE!!!!!!!

Posted: 1/17/2015 2:40:25 PM EDT

[#29]

This thread has potential.

Posted: 1/17/2015 2:46:07 PM EDT

[#30]

You're gonna need cumin, onions, garlic and shiner bock too.

I use zero liquid in my chili except shiner bock.

Posted: 1/17/2015 2:53:14 PM EDT

[#31]

You guys are forgetting to put the noodles in your meat sauce.

Posted: 1/17/2015 2:54:56 PM EDT

[#32]

I just turned this

into this

Chili is cooking now.

Posted: 1/17/2015 4:04:40 PM EDT

[#33]

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?

Posted: 1/17/2015 4:56:55 PM EDT

[#34]

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.

Posted: 1/17/2015 5:03:22 PM EDT

[#35]

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Quoted:
I just turned this

http://i60.photobucket.com/albums/h12/jimanders1967/Chili/chilip_zps40037d17.jpg

into this

http://i60.photobucket.com/albums/h12/jimanders1967/Chili/chlipep_zpsec877728.jpg

Chili is cooking now.

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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.

Posted: 1/17/2015 5:09:45 PM EDT

[#36]

Quote History

Quoted:
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.

Posted: 1/17/2015 8:12:55 PM EDT

[#37]

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.

Posted: 1/17/2015 8:14:14 PM EDT

[#38]

What kind of pasta did you put it on?

Posted: 1/17/2015 8:16:55 PM EDT

[#39]

Use the entire bag of the anchos, maybe one or two of the hot bastards.

Posted: 1/17/2015 8:17:44 PM EDT

[#40]

Quote History

Quoted:
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.

Posted: 1/17/2015 8:18:10 PM EDT

[#41]

Quote History

Quoted:
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?

Posted: 1/17/2015 8:19:07 PM EDT

[#42]

Quote History

Quoted:

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

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Quoted:

Quoted:
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

Posted: 1/17/2015 8:22:02 PM EDT

[#43]

Quote History

Quoted:

Yes

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Quote History

Quoted:

Quoted:
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.

Posted: 1/17/2015 8:23:08 PM EDT

[#44]

Quote History

Quoted:

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.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
I just turned this

http://i60.photobucket.com/albums/h12/jimanders1967/Chili/chilip_zps40037d17.jpg

into this

http://i60.photobucket.com/albums/h12/jimanders1967/Chili/chlipep_zpsec877728.jpg

Chili is cooking now.

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.

Posted: 1/17/2015 8:25:32 PM EDT

[#45]

Quote History

Quoted:

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.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
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

Posted: 1/18/2015 2:49:25 AM EDT

[#46]

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.

Posted: 1/18/2015 10:30:08 AM EDT

[#47]

Quote History

Quoted:
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

Posted: 1/18/2015 5:05:13 PM EDT

[#48]

Quote History

Quoted:

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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View All Quotes

Quote History

Quoted:

Quoted:
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.