[ARCHIVED THREAD] - Chili. Dinner picture, page 2 (Page 1 of 2)
Posted: 7/23/2010 6:19:49 AM EDT
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Ok, folks, headed to work as soon as I hit 'submit' on this thread.
Wife wants chili this evening. I plan on starting after work, about 3:30 or 4 or so. Here's the ingredients we have. This is what we'll be working with. I've read recipes here, found some great ideas, but this chili will be made largely from 'stock on hand'. Here's what I have: -about a pound of pork sausage -about 3/4 pound of some sort of round steak -one chicken breast -one pound of ground beef -two cans of beans The above ingredients will be used, period, no discussion. Here's where the discussion and ideas are needed: I have many green cayenne peppers. One is red. I have many green chili peppers; about five are red. I have many green habaneros. About ten are orange I have many green jalapenos. I have 3 dried habaneros and about 10 dried Thai chilis. I have green hot banana and sweet banana peppers. I have cumin, oregano, garlic cloves, a couple of onions, and a dozen or so ripe tomatoes. (most of the above is stuff from the garden, of course) Now - given the meat and beans I'm going to use, and the peppers and other stuff I have on hand, what would YOU do? My general plan is to take the ripe peppers and roast most of them, then grind them, sweat them in with the onions and other spices, brown the meat, go from there. Pictures will be posted starting this evening, hopefully, and documenting the creation of this pot of chili. 
update: 
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Quoted: Ok, folks, headed to work as soon as I hit 'submit' on this thread. Wife wants chili this evening. I plan on starting after work, about 3:30 or 4 or so. Here's the ingredients we have. This is what we'll be working with. I've read recipes here, found some great ideas, but this chili will be made largely from 'stock on hand'. Here's what I have: -about a pound of pork sausage -about 3/4 pound of some sort of round steak -one chicken breast -one pound of ground beef -two cans of beans The above ingredients will be used, period, no discussion. Here's where the discussion and ideas are needed: I have many green cayenne peppers. One is red. I have many green chili peppers; about five are red. I have many green habaneros. About ten are orange I have many green jalapenos. I have 3 dried habaneros and about 10 dried Thai chilis. I have green hot banana and sweet banana peppers. I have cumin, oregano, garlic cloves, a couple of onions, and a dozen or so ripe tomatoes. (most of the above is stuff from the garden, of course) Now - given the meat and beans I'm going to use, and the peppers and other stuff I have on hand, what would YOU do? My general plan is to take the ripe peppers and roast most of them, then grind them, sweat them in with the onions and other spices, brown the meat, go from there. Pictures will be posted starting this evening, hopefully, and documenting the creation of this pot of chili. Stop calling it chili and just admit it is bean stew.  |
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Quoted:
Ok, folks, headed to work as soon as I hit 'submit' on this thread. Wife wants chili this evening. I plan on starting after work, about 3:30 or 4 or so. Here's the ingredients we have. This is what we'll be working with. I've read recipes here, found some great ideas, but this chili will be made largely from 'stock on hand'. Here's what I have: -about a pound of pork sausage -about 3/4 pound of some sort of round steak -one chicken breast -one pound of ground beef -two cans of beans The above ingredients will be used, period, no discussion. Here's where the discussion and ideas are needed: I have many green cayenne peppers. One is red. I have many green chili peppers; about five are red. I have many green habaneros. About ten are orange I have many green jalapenos. I have 3 dried habaneros and about 10 dried Thai chilis. I have green hot banana and sweet banana peppers. I have cumin, oregano, garlic cloves, a couple of onions, and a dozen or so ripe tomatoes. (most of the above is stuff from the garden, of course) Now - given the meat and beans I'm going to use, and the peppers and other stuff I have on hand, what would YOU do? My general plan is to take the ripe peppers and roast most of them, then grind them, sweat them in with the onions and other spices, brown the meat, go from there. Pictures will be posted starting this evening, hopefully, and documenting the creation of this pot of chili. haven't even started and already failed 
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Looks to me like the makings of some good chilin - please disregard the non-bean eating fools here, unless they are in the kitchen helping you, theysure as hell have no saying into what goes in it. So drop those beans in the pot and enjoy it.
I'll just sit in the back waitign for Zhukov to come strolling in and try to give you a thesis on why beans should never be in chili... 
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Ok, folks, headed to work as soon as I hit 'submit' on this thread. Wife wants chili this evening. I plan on starting after work, about 3:30 or 4 or so. Here's the ingredients we have. This is what we'll be working with. I've read recipes here, found some great ideas, but this chili will be made largely from 'stock on hand'. Here's what I have: -about a pound of pork sausage -about 3/4 pound of some sort of round steak -one chicken breast -one pound of ground beef -two cans of beans The above ingredients will be used, period, no discussion. Here's where the discussion and ideas are needed: I have many green cayenne peppers. One is red. I have many green chili peppers; about five are red. I have many green habaneros. About ten are orange I have many green jalapenos. I have 3 dried habaneros and about 10 dried Thai chilis. I have green hot banana and sweet banana peppers. I have cumin, oregano, garlic cloves, a couple of onions, and a dozen or so ripe tomatoes. (most of the above is stuff from the garden, of course) Now - given the meat and beans I'm going to use, and the peppers and other stuff I have on hand, what would YOU do? My general plan is to take the ripe peppers and roast most of them, then grind them, sweat them in with the onions and other spices, brown the meat, go from there. Pictures will be posted starting this evening, hopefully, and documenting the creation of this pot of chili. haven't even started and already failed
Mrs. Evan Williams agrees, you already failed. You had potential though. You are mixing white and red meat (chicken will be overpowered by pork and beef, waste even putting it in). |
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Well, I guess that would depend on how much fire you and the wife like in your chili.
For about three pounds of meat, I assume your going with one large pot (about three gallon size). Not sure the chicken will add much, but it won't hurt either. For that amount of chili, I would probably go with something like the three red chilis, and three of the orange habaneros or the three dried habaneros. (I'm kind of limited on the fire, though, as the Little Observers are still kind of soft in the tummy.) Treat the peppers as you've described (sounds good), brown the meat, and combine those with the beans and 5-8 chopped tomatoes in the pot (number of tomatoes will depend on the consistency you're looking for). Simmer until awesome, season with cummin to taste. I await the ridicule of the remainder of the Texans present. |
This of course will be viewed as blasphemy, but just chalk it up to California innovation. 
I have gotten really good results adding a half cup of orange lentils to my chili recipes and letting them cook down COMPLETELY. After an hour or so of simmering they will break down into the sauce and make it rich and creamy.Very tasty! Flame suit on for the bean/legume haters. |
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Quoted: This of course will be viewed as blasphemy, but just chalk it up to California innovation. I have gotten really good results adding a half cup of orange lentils to my chili recipes and letting them cook down COMPLETELY. After an hour or so of simmering they will break down into the sauce and make it rich and creamy.Very tasty! Flame suit on for the bean/legume haters. That is not a chili innovation. That is chili desecration.  |
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Quoted: You aren't making chili. True. This is chili: VacaDuck’s Powder Keg Chili 4 pounds of London Broil, diced into 3/8" cubes 6 medium white onions, diced up nice and fine 2 bulb of garlic, similarly diced 50 dried Arbol chiles, turned to powder in the food processor 10 dried New Mexico chiles, diced up nice and fine 8 large Jalapeños, diced 8 Habaneros, diced Cumin, and chili powder - no real measurement, just what looks and tastes right. 2 Tablespoons smoked paprika 2 Large bell peppers, diced up like the Jalapeños 2 large can of stewed tomatoes, 1 large can of Beef Broth ¼ cup of molasses 2 bottles of your preferred beer (1 for the chili, 1 for the cook) Optional – substitute 1 pound of chorizo for 1 pound of beef. Sweat all the veggies in a large pot. Brown the beef with a touch of salt and pepper. Add all ingredients to the pot with the veggies and let simmer for 3 hours |
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"You're gonna need a bigger boat." –– won't all fit in a crock pot.
I like red kidney beans from a can (drained) one per pound of meat - what kind you going with? I hope the chicken is cooked separately before being added. I only add 2 hot chili peppers diced per pot (mild spicy). I go with one whole green pepper and one whole red pepper diced. Bananna whatevers don't go in chili... Let simmer at least an hour...aroma will bring wifey forthwith. In for pics. |
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Looks good so far. Add peppers to your own tolerances.
Things I use in my cook-off winning chili: dark beer coco powder cinnamon cumin The sweet ingredients help to balance out the heat and amplify the pepper flavors. And its just not chili without beer. I have no position on beans/no beans. Its not a competition, so use beans if you wish. |
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good lord man, your over thinking it. Just toss it all in a pot and cook it until it done... season with some of this stuff!
EL Hot Sauce |
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I'd add a half-pound of baker's chocloate, 2 cups of grape jelly, half a bottle of ketchup and some shredded carrots. Don't forget the cheeze whiz add a nice creamy texture. I use blue cheese so that the heat doesn't burn my delicate taste buds. I don't want to overpower the quarter-cup of sunflowers seeds that I add towards the end. |
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Quoted: Quoted: Quoted: I'd add a half-pound of baker's chocloate, 2 cups of grape jelly, half a bottle of ketchup and some shredded carrots. Don't forget the cheeze whiz add a nice creamy texture. I use blue cheese so that the heat doesn't burn my delicate taste buds. I don't want to overpower the quarter-cup of sunflowers seeds that I add towards the end. Fuck, why didn't I think of that. Thanks for the tip. As far as the seeds go, I'll pass on them. I find corn nuts add a nice little crunch that really makes a pot stand out. |
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I'd add a half-pound of baker's chocloate, 2 cups of grape jelly, half a bottle of ketchup and some shredded carrots. Don't forget the cheeze whiz add a nice creamy texture. I use blue cheese so that the heat doesn't burn my delicate taste buds. I don't want to overpower the quarter-cup of sunflowers seeds that I add towards the end. Fuck, why didn't I think of that. Thanks for the tip. As far as the seeds go, I'll pass on them. I find corn nuts add a nice little crunch that really makes a pot stand out. i find that fruity pebbles add some real depth to the dish but you have to simmer them beyond crunchy |
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You Texans are a bunch of panty waist chili posers.
My chili is so authentic that in addition to denying the sanctity of beans I also reject all meats, tomatos, onions, salt, any spices and even water. I just put between eight and fourteen pounds of assorted chiliis in a cast iron pot (the pot must be Basque in origin and have been imported prior to 1939) and cook them in their own juices for two to four hours. I also require that all the chilis be non-commercially home grown within the state of New Mexico (the only exception is that Greenlee county in Arizona is also acceptable), and the that the grower must be of pure pre-1650 Spanish Nuevo Mejico ethnicity. I also require that the coals for the cook fire be burned down from Galmbel's Oak wood that was harvested in a location that is between 6250 and 7800 feet of elevation on a National Forest west of the continental divide and only during elk season of the previous year. I further consider it essential that the location of the cooking must be within line of sight of Mogollon Peak in New Mexico or Escudilla Mountain in Arizona, and the meal must be served only in an adobe house with Ponderosa Pine or Douglas Fir roof beams that was built before 1960 using wooden pegs, no nails. Anything else is just a lesser concoction of pepper stew. |
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You Texans are a bunch of panty waist chili posers. My chili is so authentic that in addition to denying the sanctity of beans I also reject all meats, tomatos, onions, salt, any spices and even water. I just put between eight and fourteen pounds of assorted chiliis in a cast iron pot (the pot must be Basque in origin and have been imported prior to 1939) and cook them in their own juices for two to four hours. I also require that all the chilis be non-commercially home grown within the state of New Mexico (the only exception is that Greenlee county in Arizona is also acceptable), and the that the grower must be of pure pre-1650 Spanish Nuevo Mejico ethnicity. I also require that the coals for the cook fire be burned down from Galmbel's Oak wood that was harvested in a location that is between 6250 and 7800 feet of elevation on a National Forest west of the continental divide and only during elk season of the previous year. I further consider it essential that the location of the cooking must be within line of sight of Mogollon Peak in New Mexico or Escudilla Mountain in Arizona, and the meal must be served only in an adobe house with Ponderosa Pine or Douglas Fir roof beams built before 1960 using wooden pegs, no nails. Anything else is just a lessor concoction of pepper stew. No beans? You made pepper soup. |
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Quoted: You Texans are a bunch of panty waist chili posers. My chili is so authentic that in addition to denying the sanctity of beans I also reject all meats, tomatos, onions, salt, any spices and even water. I just put between eight and fourteen pounds of assorted chiliis in a cast iron pot (the pot must be Basque in origin and have been imported prior to 1939) and cook them in their own juices for two to four hours. I also require that all the chilis be non-commercially home grown within the state of New Mexico (the only exception is that Greenlee county in Arizona is also acceptable), and the that the grower must be of pure pre-1650 Spanish Nuevo Mejico ethnicity. I also require that the coals for the cook fire be burned down from Galmbel's Oak wood that was harvested in a location that is between 6250 and 7800 feet of elevation on a National Forest west of the continental divide and only during elk season of the previous year. I further consider it essential that the location of the cooking must be within line of sight of Mogollon Peak in New Mexico or Escudilla Mountain in Arizona, and the meal must be served only in an adobe house with Ponderosa Pine or Douglas Fir roof beams built before 1960 using wooden pegs, no nails. Anything else is just a lessor concoction of pepper stew. Pffftt. Any true chili aficionado knows that chili is only cooked over mesquite coals made from wood collected by 16 year old virgins from the island of Tonga, during a full moon, following the first possum stampede of the year in Death Valley. Amateur. |
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Quoted: Might aswell make it like this shit and call it chili http://www.skylinechili.com/downloads/wallpaper/3way4.jpg or this http://www.womansday.com/var/ezflow_site/storage/images/media/images/skyline-chili/563463-1-eng-US/skyline-chili.jpg Nahi'm not eating it so make it how you want Don't hate. I was about to suggest that he add cinnamon and chocolate to make proper chili. Damn, now I want a 3-Way and a coney. |
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You Texans are a bunch of panty waist chili posers. My chili is so authentic that in addition to denying the sanctity of beans I also reject all meats, tomatos, onions, salt, any spices and even water. I just put between eight and fourteen pounds of assorted chiliis in a cast iron pot (the pot must be Basque in origin and have been imported prior to 1939) and cook them in their own juices for two to four hours. I also require that all the chilis be non-commercially home grown within the state of New Mexico (the only exception is that Greenlee county in Arizona is also acceptable), and the that the grower must be of pure pre-1650 Spanish Nuevo Mejico ethnicity. I also require that the coals for the cook fire be burned down from Galmbel's Oak wood that was harvested in a location that is between 6250 and 7800 feet of elevation on a National Forest west of the continental divide and only during elk season of the previous year. I further consider it essential that the location of the cooking must be within line of sight of Mogollon Peak in New Mexico or Escudilla Mountain in Arizona, and the meal must be served only in an adobe house with Ponderosa Pine or Douglas Fir roof beams built before 1960 using wooden pegs, no nails. Anything else is just a lessor concoction of pepper stew. Pffftt. Any true chili aficionado knows that chili is only cooked over mesquite coals made from wood collected by 16 year old virgins from the island of Tonga, during a full moon, following the first possum stampede of the year in Death Valley. Amateur. Mesquite ain't even a real tree, that's a desert scrub bush that Mexican vendors tricked some gullible Texans into paying top dollar for. (It ain't hard to fool Texans). Plus, where you going to find Mesquite growing between 6250 and 7800 feet in a National Forest west of the divide while elk hunting? A few weeks ago my buddy George tried to tell me he had cooked up some chili, but I knew that he didn't even have an elk tag in 2009. Fucking pepper stew. |
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You Texans are a bunch of panty waist chili posers. My chili is so authentic that in addition to denying the sanctity of beans I also reject all meats, tomatos, onions, salt, any spices and even water. I just put between eight and fourteen pounds of assorted chiliis in a cast iron pot (the pot must be Basque in origin and have been imported prior to 1939) and cook them in their own juices for two to four hours. I also require that all the chilis be non-commercially home grown within the state of New Mexico (the only exception is that Greenlee county in Arizona is also acceptable), and the that the grower must be of pure pre-1650 Spanish Nuevo Mejico ethnicity. I also require that the coals for the cook fire be burned down from Galmbel's Oak wood that was harvested in a location that is between 6250 and 7800 feet of elevation on a National Forest west of the continental divide and only during elk season of the previous year. I further consider it essential that the location of the cooking must be within line of sight of Mogollon Peak in New Mexico or Escudilla Mountain in Arizona, and the meal must be served only in an adobe house with Ponderosa Pine or Douglas Fir roof beams built before 1960 using wooden pegs, no nails. Anything else is just a lessor concoction of pepper stew. Pffftt. Any true chili aficionado knows that chili is only cooked over mesquite coals made from wood collected by 16 year old virgins from the island of Tonga, during a full moon, following the first possum stampede of the year in Death Valley. Amateur. Mesquite ain't even a real tree, that's a desert scrub bush that Mexican vendors tricked some gullible Texans into paying top dollar for.   
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And now it finally has it... Who the fuck puts their green butt plug in their chili? Real chili for the win. Beans and a shit load of peppers. 
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And now it finally has it... Who the fuck puts their green butt plug in their chili? Real chili for the win. Beans and a shit load of peppers. http://www.kapplemultimedia.com/chili/IMG_1883.JPG http://www.kapplemultimedia.com/chili/IMG_1884.JPG pic fail to go along with your bean fail... nice fail edit, bean bitch! BTW, your "chili" looks like it has rabbit shit floating around in it
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And now it finally has it... Who the fuck puts their green butt plug in their chili? Real chili for the win. Beans and a shit load of peppers. http://www.kapplemultimedia.com/chili/IMG_1883.JPG http://www.kapplemultimedia.com/chili/IMG_1884.JPG pic fail to go along with your bean fail... nice fail edit, bean bitch! You have butt plug in chili fail...
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And now it finally has it... Real chili for the win. http://farm5.static.flickr.com/4029/4450262543_f67086398f_b.jpg Fixed. Mmmm...FAL and chili 
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