Posted: 12/12/2014 6:22:10 PM EDT
| How much chili powder per pound of meat? I know, I know...real chiles mother fucker. Chili powder is all I have. Thanks. |
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Alright, I'll go with both of your suggestions. Thanks. Quoted:
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Also...water or beef broth? I use beef broth. Alright, I'll go with both of your suggestions. Thanks. What else you got? Tell me you're not just using ground beef. You've got some top round or something to cube up, right? |
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Store bought?
2-3 Tbsp to start, and then adjust to taste after simmering. The thing with store bought, is the ratio of Cuminos to Cayanne and salt is all fucked up, and you never know what you are dealing with. Start low and sneak up on it....and go get you some proper spices, after getting on your knees and begging for mercy from the Chili Gods! |
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What else you got? Tell me you're not just using ground beef. You've got some top round or something to cube up, right? Quoted:
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Also...water or beef broth? I use beef broth. Alright, I'll go with both of your suggestions. Thanks. What else you got? Tell me you're not just using ground beef. You've got some top round or something to cube up, right? Yeah, I have steak too. |
| The times I have made my own chili spice with the dried chilis, it turned out great. That said, I ain't got time for that usually, so I'm not ashamed to use a packet of Williams seasoning to speed up the process, and it also turns out great. Also I use ground venison, cubed venison, and sometimes I even dice up a log of venison jalapeno summer sausage and throw that in there as well. Oh and I hate beans but I still put em in my chili for their miraculous nutritional value. |
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Maryland doesn't do anything right, so I imagine your "chili" is no different. Quoted:
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Be sure to throw beans in, otherwise it isn't real chili. Gay chili has beens !!!  Maryland doesn't do anything right, so I imagine your "chili" is no different. You ASSume too much! I'm sorry, but I learned to cook chili in another country, not in the USA where they do not know how to make Chili. I then honed my chili cooking talents while living in Texas along the Mexican border. Entered and won First Place in a few Chili-Cookoffs. Not once did I put beans in chili. If you go to Mexico and order Chili and expect to see beans, you will be disappointed. You have to order " Chili & Beans ", but even then you won't get what *you* might expect. Tex-Mex Chili isn't real chili! Gay Chili has beans ! ! ! !
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You ASSume too much! I'm sorry, but I learned to cook chili in another country, not in the USA where they do not know how to make Chili. I then honed my chili cooking talents while living in Texas along the Mexican border. Entered and won First Place in a few Chili-Cookoffs. Not once did I put beans in chili. If you go to Mexico and order Chili and expect to see beans, you will be disappointed. You have to order " Chili & Beans ", but even then you won't get what *you* might expect. Tex-Mex Chili isn't real chili! Gay Chili has beans ! ! ! ! Quoted:
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Be sure to throw beans in, otherwise it isn't real chili. Gay chili has beens !!! Maryland doesn't do anything right, so I imagine your "chili" is no different. You ASSume too much! I'm sorry, but I learned to cook chili in another country, not in the USA where they do not know how to make Chili. I then honed my chili cooking talents while living in Texas along the Mexican border. Entered and won First Place in a few Chili-Cookoffs. Not once did I put beans in chili. If you go to Mexico and order Chili and expect to see beans, you will be disappointed. You have to order " Chili & Beans ", but even then you won't get what *you* might expect. Tex-Mex Chili isn't real chili! Gay Chili has beans ! ! ! ! I bet you didn't even put a bit of half-and-half in your chili, and yet here you are giving advice on how to make it. For shame. |
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How much chili powder per pound of meat? I know, I know...real chiles mother fucker. Chili powder is all I have. Thanks. Actually I disagree on the chili's vs. chili powder, I think powder produces a more consistent chili. If you want to do it right though, do what ARFCOM always suggests and go 'both'; get chili's, dry them, powder them yourself and use that. Now the question is how much. I generally do 3tbs/lb OF CHILI for mild, 4tbs/lb for med, 5tbs/lb for hot. If that's not hot enough for the end consumer of the chili I provide a bit of jabinero pepper as a garnish and they can spice it up more. The key is I don't do per pound of meat, but per pound of total ingredients... |
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What else you got? Tell me you're not just using ground beef. You've got some top round or something to cube up, right? Quoted:
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Also...water or beef broth? I use beef broth. Alright, I'll go with both of your suggestions. Thanks. What else you got? Tell me you're not just using ground beef. You've got some top round or something to cube up, right? I use beef broth and beer. |