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What's Cooking? Share your recipes and food preparation tips here. |
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01-19-2011, 7:15am | #1 | ||||||
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Chili...
So my wife and I have started to experiment with Chili. I think it is pretty good stuff, but we need some recipes that will blow the doors off. I'm not sure how my wife makes it, but it doesn't take her very long. Isn't the best chili the stuff that cooks for a while?
Here's the kicker. I don' like beans. I really don't care for beans. I wish that there was a way to make chili and it not be 50% beans. You know how when you go to the mexican restaurant..and they offer beans...and they end up being refried beans..meh. I don't like beans. So anyway the wife thinks you can't cook chili without beans in it. She puts so many in it that it is a real PITA to try to scoop up just the chili and meat without grabbing beans as well. What we may have to do is start cooking it together and split the pot somewhere along the way about the time she thinks it is time to add beans. I would like to put onions in mine as well, one of the food items that she is repulsed by lol. I like to put rotel in with mine too because I like it spicy. So what are some hints to making good chili? |
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01-19-2011, 7:26am | #2 | ||||||
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double post
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01-19-2011, 9:49am | #3 | ||||||
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Next time tell your wife to put the beans in a separate pan. When you scoop up your chili, you have the option to scoop up some beans too.
That said, the best chili is made using dried chilies like anchos, pasilla, chipotle, etc. You seed the chilies, toast them briefly on a hot cast iron pan, soak them in hot water for about 30 minutes, and either pass them through a food mill or put in a blender with a little bit of water or soaking water, blend all up, and force the result through a wire strainer. The idea is to get the pulp and leave out the skins. Then you fry that pulp up in an enamel cast iron dutch oven with a tbsp or two of oil oil for about 5 minutes, stirring constantly. I like to add a touch of sugar, some roasted garlic, a tsp or three of mexican oregano, and let that mixture get a dark brick-red but don't burn it! Then you add your meat which has been browned previously, either hamburger or chunks of beef (chuck roast is great for this...) Add some chopped tomatoes, a can of green chilies, beef stock, beer, whatever you like. Taste for seasoning, adding salt and pepper as necessary. Then cover and put it over very low heat or just stick it in the oven at 275 for about four hours, until the meat is tender. |
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01-19-2011, 12:17pm | #4 | |||||||
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Quote:
That's alot of work but it sounds good! |
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01-25-2011, 2:01pm | #5 | ||||||
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No onions? Hell, that's one of the basic ingredients in any chili recipe.
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