I need a new Chili recipe....

[MrPeabody]

Originally Posted by Cybercowboy

Yeah, some of my favorite chili recipes involve ancho, pasilla, New Mexico chilies, all dried. Deseed, roast in a cast iron pan for a little while, rehydrate, then process into a pulp (sometimes I use a food processor or blender, sometimes a food mill and discard the skins.) If using a blender it's best to pass through a fine mesh strainer before using. Add liquid as necessary to make it into a thick liquid. Also I add roasted garlic, cumin, oregano, and a little salt and pepper. Then I fry this in a big dutch oven in a little olive oil, until it turns a brick red. This makes a fantastic base for chili. It's good enough to just eat by itself. A little sugar will take any bitterness out.

You can use this liquid with some browned stew meat and just slowly cook (covered) in a 300 degree oven for a few hours until the meat is fork tender. Great stuff, just pop some on a warm corn tortilla, lime, cheese, raw onion, whatever you like.

That sounds very good, but I was speaking more along the lines of chop them up and throw them in the chili. I do roast and de-skin some of them, though, like the Anaheims. Adds a little smokey flavor.

[Cybercowboy]

Originally Posted by MrPeabody

That sounds very good, but I was speaking more along the lines of chop them up and throw them in the chili. I do roast and de-skin some of them, though, like the Anaheims. Adds a little smokey flavor.

I knew what you meant, but this is a way to get some really intense multi-chili flavor into a dish. It's really pretty easy to do too, just makes a bit of a mess. It's one of two things I do that requires a food mill. The other is roasting tomatoes for making roasted tomato sauce. The food mill is great at taking the pulp out while de-seeding and de-skinning.

[MrPeabody]

Originally Posted by Cybercowboy

I knew what you meant, but this is a way to get some really intense multi-chili flavor into a dish. It's really pretty easy to do too, just makes a bit of a mess. It's one of two things I do that requires a food mill. The other is roasting tomatoes for making roasted tomato sauce. The food mill is great at taking the pulp out while de-seeding and de-skinning.

Yeah, we have a food mill and we use it a lot. Mostly for processing tomatoes from the garden. Last year we had a market for selling our tomato juice, and I put eight lugs of tomatoes through one to make 60 quarts of juice. Made me want a motorized one. I've never thought of using it for chiles, but it sounds like a good idea.

And we have no problem with the making a mess part. We're pretty good at that.

[NeedSpeed]

Originally Posted by NeedSpeed

Need's Lazy Chilli

https://www.thevettebarn.com/forums/w...azy-chili.html

I made a slight variation this past weekend, pretty good;

1lb ground beef (went very lean, 85-90).
1 cans chili beans
1 jar of tostitos medium chunky salsa
1 can of a diced tomatoes (garlic, fire roasted)
Some tomato juice, I like V8.
1 onion
small bunch of dried red pepper, diced.
1 fresh jalapeno
1 fresh fresno pepper

I essentially just freshened it a bit. Didn't use a bunch of chili powder in favor of fresh. Cut back on the canned beans. Had to up the vegetable juice because of using less canned ingredients.

Almost tried turkey this time, but opted for lean ground beef.

In my quest to remove preservatives from my diet, the chili beans were the only culprit here (maybe the tomatoes too).

I've found compari tomatoes to be quite flavorful, may try roasting off my own and go totally fresh.

http://en.wikipedia.org/wiki/Campari_tomato

[lspencer534]

Originally Posted by NeedSpeed

I made a slight variation this past weekend, pretty good;

1lb ground beef (went very lean, 85-90).
1 cans chili beans
1 jar of tostitos medium chunky salsa
1 can of a diced tomatoes (garlic, fire roasted)
Some tomato juice, I like V8.
1 onion
small bunch of dried red pepper, diced.
1 fresh jalapeno
1 fresh fresno pepper

I essentially just freshened it a bit. Didn't use a bunch of chili powder in favor of fresh. Cut back on the canned beans. Had to up the vegetable juice because of using less canned ingredients.

Almost tried turkey this time, but opted for lean ground beef.

In my quest to remove preservatives from my diet, the chili beans were the only culprit here (maybe the tomatoes too).

I've found compari tomatoes to be quite flavorful, may try roasting off my own and go totally fresh.

Campari tomato - Wikipedia, the free encyclopedia

Questions please: "Small bunch of dried red pepper". I never seen any at the grocery. Where do I get them? Do you remove the seeds?

Compari tomatoes are the tomatoes on a vine sold in stores? They don't seem very flavorful to me at all. Maybe riper they're lots better.

[Olustee bus]

Originally Posted by Cybercowboy

This is my wife's chili recipe. She always makes it the same, I never do. I'll type it in if you want, but don't have time right now as I have to leave. It's got ground beef in it, quite a bit actually. It's actually pretty darn good, a little spicy but nothing you can't handle. This batch just got put together, it will look different after it simmers for an hour.

WTF Are we suppose to look at that photo and tell what and how much is in the recipe?

[RedLS1GTO]

I can't even begin to count how many times I've made chili in my life... and I don't think I have ever made it the same twice.

Making sh*t up as you go is half the fun!!!

[lspencer534]

Originally Posted by Olustee bus

WTF Are we suppose to look at that photo and tell what and how much is in the recipe?

Ground beef, onions, kidney beans, pinto beans, green bell peppers, and a failure to skim off the detritus on the top.

[NeedSpeed]

Originally Posted by lspencer534

Questions please: "Small bunch of dried red pepper". I never seen any at the grocery. Where do I get them? Do you remove the seeds?

Compari tomatoes are the tomatoes on a vine sold in stores? They don't seem very flavorful to me at all. Maybe riper they're lots better.

I think I used four, I should have said Cayenne. I removed some of the seeds. Just depends on how hot you want it. Did remove the seeds from the fresh peppers. I'm a bit new to using real peppers lol.

They have a pepper section in our grocery store.



Compari tomatoes are sold on the vine, but not the regular vine ones you'll find in a pile. They come in a little plastic box.

Not the brand I had but:



They're bigger than cherry or grape tomatoes, but smaller than your average sandwich tomato.

[Sea Six]

Originally Posted by lspencer534

Ground beef, onions, kidney beans, pinto beans, green bell peppers, and a failure to skim off the detritus on the top.

*flotsam and jetsam

[lspencer534]

Originally Posted by Sea Six

*flotsam and jetsam

Weren't those two cartoon characters>

[lspencer534]

Originally Posted by NeedSpeed

I think I used four, I should have said Cayenne. I removed some of the seeds. Just depends on how hot you want it. Did remove the seeds from the fresh peppers. I'm a bit new to using real peppers lol.

They have a pepper section in our grocery store.



Compari tomatoes are sold on the vine, but not the regular vine ones you'll find in a pile. They come in a little plastic box.

Not the brand I had but:



They're bigger than cherry or grape tomatoes, but smaller than your average sandwich tomato.

I'm sure our local Kroger doesn't have Compari tomatoes. Four dried jalapenos seems like they'd put your mouth on fire!

[NeedSpeed]

Kroger is where I got them

By the cherry tomatoes generally, or on the side of the bulk tomatoes.

My thing lately is to quarter 2 or 3 of them in a bowl. Drizzle a little olive oil, a got bit of apple cider vinegar, some salt and oregano.

Remember to never refrigerate your maters.

[Cybercowboy]

For chili canned tomatoes are fine, you don't need much of them anyway. One 15 oz can is all I ever use, if any. I've never used those sorts of dried chilies in chili, but sure they'll work. You can rehydrate dried chilies by placing them in hot water for 30 minutes, they are easy to work with that way.

Taking the seeds out? Bwahahahahahaha!

[lspencer534]

Originally Posted by NeedSpeed

Kroger is where I got them

By the cherry tomatoes generally, or on the side of the bulk tomatoes.

My thing lately is to quarter 2 or 3 of them in a bowl. Drizzle a little olive oil, a got bit of apple cider vinegar, some salt and oregano.

Remember to never refrigerate your maters.

You have to remember that I'm in Mississippi. Although the largest Kroger in the State is located in my town, we're limited to basic foods.

[NeedSpeed]

Originally Posted by lspencer534

You have to remember that I'm in Mississippi. Although the largest Kroger in the State is located in my town, we're limited to basic foods.

Well Krogers do vary, even from town to town here. I'm not far north of you, there's hope