[ARCHIVED THREAD] - Chili time (all done) (Page 1 of 3)
Posted: 2/10/2012 11:38:33 AM EDT
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Welcome, it's time to make some kick-ass chili.
Shopping list for today's varient: - 1lb ground pork sausage (I like mild italian) - 1lb ground beef - 1lb steak of your choice - bacon - tomatoes - celery - green peppers - poblanos - jalapenos - onion (I like yellows) - garlic - tomato sauce, roughly 30 oz altogether - can of rotel chili fixing x2 spices used: sea salt, fresh ground black pepper, chili powder, paprika, cumin, garlic salt Start off by giving all the veggies a good wash, then dice the bell pepper, celery, and onion (this combo is known as the holy trinity, and is a variant of classic mirepoix) 
Add garlic (to taste) to a pot with warm oil and butter. Follow with trinity, then get your saute on: 
Place tomatoes, poblanos, and japs on a baking sheet, coat with oil and salt. Place in 425 degree oven to roast. 
Heat a skillet up and give your steak a good sear on both sides, then remove from heat and allow to rest. 
Once the onions in your HT have become translucent, add in crumbled pork sausage and ground beef. 
Add in spices to taste. 
Cook over medium high heat until meat is browned. Remove peppers/toms from the oven. Dice poblanos & 2 japs and add to chili. 
Dice poblanos & 2 japs and add to chili. Cube the cooked steak, and add it to the pot. Stir well and add in tomato sauce. 
Add in chili fixings and stir well. 
Dice the tomatoes you roasted and add to pot. Bring to a light boil, cover, reduce heat, and simmer. And now I drink a beer and wait 
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When are you going to finish it with the beans? Posted Via AR15.Com Mobile sometime between when hell freezes over and never. *this answer is subject to change if I am forced to become a vagabond and Obama won't buy my steaks* 
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Well done sir. That's a fine looking pot of red. Dinner pic to follow? I thank you. Pics of final product will follow. 
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Can you fix the title? You're calling this chili, but you have sausage, celery, bacon and other bullshit not associated at all with real chili. that i've made some chili in the distant past with both beef and pork. there's a reason that i don't anymore. fix that, put the celery away for stew and you'll be on the right track. |
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Can you fix the title? You're calling this chili, but you have sausage, celery, bacon and other bullshit not associated at all with real chili. that i've made some chili in the distant past with both beef and pork. there's a reason that i don't anymore. fix that, put the celery away for stew and you'll be on the right track. It is stew....albeit tasty looking stew, but stew nonetheless. Posted Via AR15.Com Mobile |
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Can you fix the title? You're calling this chili, but you have sausage, celery, bacon and other bullshit not associated at all with real chili. that i've made some chili in the distant past with both beef and pork. there's a reason that i don't anymore. fix that, put the celery away for stew and you'll be on the right track. It is stew....albeit tasty looking stew, but stew nonetheless. Posted Via AR15.Com Mobile so sayeth the chili clueless |
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Where the hell is the heat? The Ro-tel items add a little heat. Most of the can of chipotle/adobo went in there. Plus the cayenne pepper. That's all the heat the wife will endure. I have to make do with diced fresh jalepenos and extra cayenne stirred into mine after it comes off the stove. My Dave's ran out in December and I haven't found it locally 
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Clueless you are.
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My chili is all beef, but I like where your head is at here. What kind of pan is that you made the cornbread in? The wrong kind. But I'm not gonna nit pick him because he at least left out the damn beans. I have cast iron too, but I only use that for fried chicken or catfish. Don't need it for cornbread.
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Bell peppers and celery have nothing in common with the flavor profile of chili. Horseshit. Bell peppers are all over the winning recipes at the ICS, which carries far more weight than random guy on arfcom ;) I understand your taste buds probably can't hang with it. That's why God invented ranch dressing and ketchup. And now, I'm off for another bowl of my awesome fucking chili.
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Quoted: Quoted: Bell peppers and celery have nothing in common with the flavor profile of chili. Horseshit. Bell peppers are all over the winning recipes at the ICS, which carries far more weight than random guy on arfcom ;) I understand your taste buds probably can't hang with it. That's why God invented ranch dressing and ketchup. And now, I'm off for another bowl of my awesome fucking chili. Reg: Chili–– Bell peppers are filler, ICS or not, they contribute nothing worthwhile for a hearty chili as they are bland or metallic-sweet which again is pointless with what other peppers contribute. As for celery, you should probably just kill yourself.
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Bell peppers and celery have nothing in common with the flavor profile of chili. Horseshit. Bell peppers are all over the winning recipes at the ICS, which carries far more weight than random guy on arfcom ;) I understand your taste buds probably can't hang with it. That's why God invented ranch dressing and ketchup. And now, I'm off for another bowl of my awesome fucking chili. Reg: Chili–– Bell peppers are filler, ICS or not, they contribute nothing worthwhile for a hearty chili as they are bland or metallic-sweet which again is pointless with what other peppers contribute. As for celery, you should probably just kill yourself.
So let's see. You don't know shit about cooking, and then all you can come up with is calling me clueless after I apply the term to you? It must be nice to be so special that you're unaware of it. Now, stop interrupting my kickass dinner with your worthless opinion.
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Quoted: Quoted: Quoted: Quoted: Bell peppers and celery have nothing in common with the flavor profile of chili. Horseshit. Bell peppers are all over the winning recipes at the ICS, which carries far more weight than random guy on arfcom ;) I understand your taste buds probably can't hang with it. That's why God invented ranch dressing and ketchup. And now, I'm off for another bowl of my awesome fucking chili. Reg: Chili–– Bell peppers are filler, ICS or not, they contribute nothing worthwhile for a hearty chili as they are bland or metallic-sweet which again is pointless with what other peppers contribute. As for celery, you should probably just kill yourself. So let's see. You don't know shit about cooking, and then all you can come up with is calling me clueless after I apply the term to you? It must be nice to be so special that you're unaware of it. Now, stop interrupting my kickass dinner with your worthless opinion. I came up with plenty, namely pointing out what anyone who's had proper chili knows, that celery doesn't belong in chili and your chili looks like absolute shit. It's not thick enough, red enough and has off flavors because your ingredients suck. What'd you thicken it with? Suet? Masa Harina? Fuckin' wheat flour? Nothing! Oh, that's cause you don't know what the fuck chili is. And what is your argument, that a Creole base is appropriate for a Tex-Mex creation? That I supposedly like ranch and ketchup, I don't know, on my chili or some such bullshit? You have no functioning tastebuds and you are colorblind. Sounds more like syphilis actually. |
