[ARCHIVED THREAD] - Chili Today - Sin Frijoles (Page 1 of 2)
Posted: 12/17/2011 7:09:47 AM EDT
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It's on.
The greens 
Anaheim, Poblano, Jalapeno and Chipotle peppers 
I scorch the skins of the Anaheims, Poblanos and Jalapenos so they peel off easily 
Spice mixture 
USDA Choice beef 
Fully assembled 
Close up 
Now it's in the oven for six hours. More later. |
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Quoted:
Looks good...but...oven? I know. It's counter-intuitive, but it works. I've done it different ways, but this one comes out really nice with chunks of tender beef and no grease slick on top from the usual browned ground beef. Quoted:
jarhead what is it with u Texans makign MEAT SAUCE and calling it CHILI.... 
Like Chili either way and that looks liek it will be fantastic when done, but only 8/10 no handgun or rifles in the pics My friend, when I eat chili, I eat chili. When I eat beans, they are on the side. Cut me some slack on the presentation. These are just the prep pics so far, and guns would only have gotten in the way when I was slinging knives and garlic and cilantro around the room. You'll have to take my word for it that I had a 1911 on my hip the whole time, I guess. 
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I use some dark ancho chili powder that they grind to order at this chi-chi grocery store near me.
Yes, I do use some tomatoes for consistency. The finished product comes out too thick otherwise. I know I'm not following the official Terlingua rules or anything, but I have been messing with this recipe for about twelve years or so, and I have refined it to my tastes...not the rulebook. |
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Quoted:
Quoted:
Looks good...but...oven? I know. It's counter-intuitive, but it works. I've done it different ways, but this one comes out really nice with chunks of tender beef and no grease slick on top from the usual browned ground beef. Quoted:
jarhead what is it with u Texans makign MEAT SAUCE and calling it CHILI....
Like Chili either way and that looks liek it will be fantastic when done, but only 8/10 no handgun or rifles in the pics My friend, when I eat chili, I eat chili. When I eat beans, they are on the side. Cut me some slack on the presentation. These are just the prep pics so far, and guns would only have gotten in the way when I was slinging knives and garlic and cilantro around the room. You'll have to take my word for it that I had a 1911 on my hip the whole time, I guess. Dude....non-reactive pan.... (Try it in a cast iron dutch oven or better yet, a stainless steel roaster when you are baking it, see if it makes a better product.....) |
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Quoted:
Quoted:
Looks good...but...oven? I know. It's counter-intuitive, but it works. I've done it different ways, but this one comes out really nice with chunks of tender beef and no grease slick on top from the usual browned ground beef. Quoted:
jarhead what is it with u Texans makign MEAT SAUCE and calling it CHILI....
Like Chili either way and that looks liek it will be fantastic when done, but only 8/10 no handgun or rifles in the pics My friend, when I eat chili, I eat chili. When I eat beans, they are on the side. Cut me some slack on the presentation. These are just the prep pics so far, and guns would only have gotten in the way when I was slinging knives and garlic and cilantro around the room. You'll have to take my word for it that I had a 1911 on my hip the whole time, I guess. Jar I do believe you and I can assume that their will be an AAR confirming the consumption of mass qunaties of previously referenced chili? |
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I will be picking up a purpose-built steel chili pan someday. This aluminum turkey roasting pan has just worked well for me so far in ease and volume.
No, I do not brown the beef first. It browns up nice in six hours of baking. I don't want it chewy, but rather tender and falling apart. There will be further photographic documentation. Stand by. |
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I will be picking up a purpose-built steel chili pan someday. This aluminum turkey roasting pan has just worked well for me so far in ease and volume. No, I do not brown the beef first. It browns up nice in six hours of bakingbraising. I don't want it chewy, but rather tender and falling apart. There will be further photographic documentation. Stand by. I too choose the oven for my chili, but a cast iron dutch oven is a must. |
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Quoted:
Looks good...but...oven? I know. It's counter-intuitive, but it works. I've done it different ways, but this one comes out really nice with chunks of tender beef and no grease slick on top from the usual browned ground beef. Interdasting. My method is to drain off some of the fat after the peppers are cooked; some spices are fat-soluble, and cooking them in the fat with the meat brings out their flavor well. Also- I've been experimenting with peppers, and I've found Serranos have a great flavor, as do anchos. My last batch of chili had those two as well as jalapenos. I like the anchos very much. |
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It's on. The greens http://www.ar15.com/media/viewFile.html?i=35737 Anaheim, Poblano, Jalapeno and Chipotle peppers http://www.ar15.com/media/viewFile.html?i=35736 I scorch the skins of the Anaheims, Poblanos and Jalapenos so they peel off easily http://www.ar15.com/media/viewFile.html?i=35735 Spice mixture http://www.ar15.com/media/viewFile.html?i=35734 USDA Choice beef http://www.ar15.com/media/viewFile.html?i=35733 Fully assembled http://www.ar15.com/media/viewFile.html?i=35732 Close up http://www.ar15.com/media/viewFile.html?i=35731 Now it's in the oven for six hours. More later. Outstanding ... Bonus points for roasting your chiles. 
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Quoted:
Quoted:
Looks good...but...oven? I know. It's counter-intuitive, but it works. I've done it different ways, but this one comes out really nice with chunks of tender beef and no grease slick on top from the usual browned ground beef. Quoted:
jarhead what is it with u Texans makign MEAT SAUCE and calling it CHILI....
Like Chili either way and that looks liek it will be fantastic when done, but only 8/10 no handgun or rifles in the pics My friend, when I eat chili, I eat chili. When I eat beans, they are on the side.Cut me some slack on the presentation. These are just the prep pics so far, and guns would only have gotten in the way when I was slinging knives and garlic and cilantro around the room. You'll have to take my word for it that I had a 1911 on my hip the whole time, I guess. Thank you they need it  edit 9.5 for the children
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Thanks for the reviews, folks. This batch came out very well. A little more bite this time than some in the past, and the meat came out very tender without being mushy at all. It was USDA Choice, but I still trimmed it up quite a bit.
The blender is to keep my dry spices from clumping up in the pan. I don't want someone to get a big blob of cumin or something all in one bite, so I put a can of beef broth in the blender and then dump in my cumin, chili powder, marjoram, Mexican oregano, a little sugar, black pepper, salt, a little masa harina to tighten it up, some Worcestershire sauce and a little Kitchen Bouquet. The blender mixes it all up and liquefies it, and it folds smoothly into the meat and vegetables in the pan. |
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Quoted:
Thanks for the reviews, folks. This batch came out very well. A little more bite this time than some in the past, and the meat came out very tender without being mushy at all. It was USDA Choice, but I still trimmed it up quite a bit. The blender is to keep my dry spices from clumping up in the pan. I don't want someone to get a big blob of cumin or something all in one bite, so I put a can of beef broth in the blender and then dump in my cumin, chili powder, marjoram, Mexican oregano, a little sugar, black pepper, salt, a little masa harina to tighten it up, some Worcestershire sauce and a little Kitchen Bouquet. The blender mixes it all up and liquefies it, and it folds smoothly into the meat and vegetables in the pan. Sounds tasty. I've recently started using masa harina in my chili too and I like how it helps to bring it all together. |
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Quoted:
Quoted:
Thanks for the reviews, folks. This batch came out very well. A little more bite this time than some in the past, and the meat came out very tender without being mushy at all. It was USDA Choice, but I still trimmed it up quite a bit. The blender is to keep my dry spices from clumping up in the pan. I don't want someone to get a big blob of cumin or something all in one bite, so I put a can of beef broth in the blender and then dump in my cumin, chili powder, marjoram, Mexican oregano, a little sugar, black pepper, salt, a little masa harina to tighten it up, some Worcestershire sauce and a little Kitchen Bouquet. The blender mixes it all up and liquefies it, and it folds smoothly into the meat and vegetables in the pan. Sounds tasty. I've recently started using masa harina in my chili too and I like how it helps to bring it all together. My wife is allergic to wheat, so I can't use flour for that kind of thing. Masa harina is a good workaround. |