Manegarm posted:

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This is how I will make it if you have any suggestions I'm all ears.

Start with 2,2 pounds of chuck.. cut it up into squares pretty thick pieces are needed since they are going to simmer a long time.

you need the following chili: chipotle, ancho this is just take as many as you think you would like in your chili.. I'm going for about 3 each.

bell peppers, onions... chop it all up -remove the seeds from the bell peppers and the skin, can be done by just searing it off or doing it in the oven.

garlic, I'll use my garlic press on this one.

beer, one irish stout and one lager

beef stock

I'm going with blair's after death sauce, and blairs chipotle sauce

and chocolate dark 86% chocolate..

add water as needed, salt and pepper.

sear the onions, bell peppers and chili in oil

sear the chuck in oil until it gets a nice coloring important that all of this is done in a cast iron

chuck it all into your handy le cruset cast iron pot, add the beer, the garlic and the beef stock and the chili sauces and the chocolate now stir it let it go to a boil then lower it to a quiet simmer check it from time to time and add water let it simmer for 4 hours, I might finish by adding some cream but it's doubtful.

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Cawlin posted:

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I'm a carpetbagger




Sounds like a good recipe Mammogram!

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Kamdar posted:

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Cawlin posted:

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I'm a carpetbagger




Sounds like a good recipe Mammogram!

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Manegarm posted:

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Some very touchy people in this thread..

I like to branch out and try new things s'all, might not turn awesome the first time around but..

It's simmering now, going to check in on it in 30 min and hour.

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Kamdar posted:

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Manegarm posted:

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Some very touchy people in this thread..

I like to branch out and try new things s'all, might not turn awesome the first time around but..

It's simmering now, going to check in on it in 30 min and hour.

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There are some things that are sacrosanct..

Texas Chili..

BBQ ( I wont say Texas as there is decent stuff in Kansas..no where else though )

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Manegarm posted:

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Some very touchy people in this thread..

I like to branch out and try new things s'all, might not turn awesome the first time around but..

It's simmering now, going to check in on it in 30 min and hour.

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Kamdar posted:

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Manegarm posted:

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Some very touchy people in this thread..

I like to branch out and try new things s'all, might not turn awesome the first time around but..

It's simmering now, going to check in on it in 30 min and hour.

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There are some things that are sacrosanct..

Texas Chili..

BBQ ( I wont say Texas as there is decent stuff in Kansas..no where else though )

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SirGarth posted:

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Manegarm posted:

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Some very touchy people in this thread..

I like to branch out and try new things s'all, might not turn awesome the first time around but..

It's simmering now, going to check in on it in 30 min and hour.

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texans take their chili very seriously - i grew up in Dallas with a parent who owned a chili seasonings company, i've had just about every type of chili known to man.

this actually doesn't look bad, although i'd ditch the green peppers and the chocolate, and replace the irish stout and lager with shiner bock if you really want to use beer in it, although the #1 problem most "texas" style chilis run into is putting too much extra stuff in it.

the other thing i'd skip are the hot sauces - you'll get better results looking up what mixture of spices usually go into a texas chili and coming up with something on your own (or just buying a mix of dried seasonings, but experimenting is half the fun of making chili.

serve with cornbread, saltine crackers, chopped onions and freshly grated cheddar cheese.

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Manegarm posted:

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Some very touchy people in this thread..

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Kamdar posted:

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Manegarm posted:

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Some very touchy people in this thread..

I like to branch out and try new things s'all, might not turn awesome the first time around but..

It's simmering now, going to check in on it in 30 min and hour.

---

There are some things that are sacrosanct..

Texas Chili..

BBQ ( I wont say Texas as there is decent stuff in Kansas..no where else though )

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Cawlin posted:

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Watch this, and you'll be off and running with chili.

http://www.youtube.com/watch?v=eIR0OUjfCCc

part 2:

http://www.youtube.com/watch?v=3hOxXaRns5w&feature=related


I personally prefer mine with beans in it, but if I were going to be using chili as a topping like spaghetti sauce or on hot dogs or whatnot, like many do, I would make it without beans.



I describe the chili I make as follows:


If you took the opinions of a thousand chili-loving Americans about what should be in chili and how it should taste, then somehow averaged all of their opinions, that would be my chili.

It is very balanced and delicious, but is not particularly "unique", it's just hearty and good and it takes spice very well and can be made literally as hot as you want it without losing a lot of the ability to discern the other individual ingredients.

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Cawlin posted:

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If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.

Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.

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Manegarm posted:

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Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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SirGarth posted:

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Manegarm posted:

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Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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cornbread or saltines would be the texan option, or over fritos - although you could serve it over spaghetti noodles and have a perfectly acceptable chili mac.

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Manegarm posted:

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Cawlin posted:

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If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.

Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.

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I tasted it now after 1½ hours on a simmer and the beer taste is almost gone, seems the other spices just ganged up on it.

It's hellishly hot, my nose is running and I sneezed a bit after ingesting but it tastes awesome, the meat is still a bit though but really tasty, I want it that awesome consistency where it basically falls apart. Right now it's got a really smokey spicy taste to it it lingers in the mouth for a long time..

Not going to add any more water actually going to remove the lid for the next 30 min..

Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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SirGarth posted:

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Manegarm posted:

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Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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cornbread or saltines would be the texan option, or over fritos - although you could serve it over spaghetti noodles and have a perfectly acceptable chili mac.

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Kamdar posted:

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Manegarm posted:

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Cawlin posted:

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If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.

Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.

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I tasted it now after 1½ hours on a simmer and the beer taste is almost gone, seems the other spices just ganged up on it.

It's hellishly hot, my nose is running and I sneezed a bit after ingesting but it tastes awesome, the meat is still a bit though but really tasty, I want it that awesome consistency where it basically falls apart. Right now it's got a really smokey spicy taste to it it lingers in the mouth for a long time..

Not going to add any more water actually going to remove the lid for the next 30 min..

Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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I will disown any of you freaks if you put chili over spaghetti.

Freaking heathens...

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SirGarth posted:

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Manegarm posted:

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Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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cornbread or saltines would be the texan option, or over fritos - although you could serve it over spaghetti noodles and have a perfectly acceptable chili mac.

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Manegarm posted:

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that good eats show is awesome.. I'm going to have to study it religiously.

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Kamdar posted:

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Manegarm posted:

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Cawlin posted:

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If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.

Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.

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I tasted it now after 1½ hours on a simmer and the beer taste is almost gone, seems the other spices just ganged up on it.

It's hellishly hot, my nose is running and I sneezed a bit after ingesting but it tastes awesome, the meat is still a bit though but really tasty, I want it that awesome consistency where it basically falls apart. Right now it's got a really smokey spicy taste to it it lingers in the mouth for a long time..

Not going to add any more water actually going to remove the lid for the next 30 min..

Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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I will disown any of you freaks if you put chili over spaghetti.

Freaking heathens...

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Manegarm posted:

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Yeah, did not turn out great.. not for the hours it took to make, I need to tweak the recipe some.

well win some loose some.

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Kamdar posted:

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It ain't Texas-style unless a black man was beaten for it. YEEHAW!

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Cawlin posted:

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Manegarm posted:

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Yeah, did not turn out great.. not for the hours it took to make, I need to tweak the recipe some.

well win some loose some.

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Meh, you probably had too much beer imo - probably kind of drowned out the rest of the flavors.

I would start with AB's recipe here (you don't HAVE to have a pressure cooker for it, it just takes longer). http://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe/index.html


Alternatively if you want mine, I will post my chili recipe which I think has the right proportions of ingredients.

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Manegarm posted:

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Kamdar posted:

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Manegarm posted:

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[quote=Cawlin]If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.

Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.

---

I tasted it now after 1½ hours on a simmer and the beer taste is almost gone, seems the other spices just ganged up on it.

It's hellishly hot, my nose is running and I sneezed a bit after ingesting but it tastes awesome, the meat is still a bit though but really tasty, I want it that awesome consistency where it basically falls apart. Right now it's got a really smokey spicy taste to it it lingers in the mouth for a long time..

Not going to add any more water actually going to remove the lid for the next 30 min..

Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

---

I will disown any of you freaks if you put chili over spaghetti.

Freaking heathens...

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Cawlin posted:

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This recipe makes 6 quarts lol. So you would just want to cut it down as needed. I make this for about $10 and it feeds 2 adults and a kid for at least 4 dinners. It freezes very well too:

3x 29 oz cans of tomato puree/stewed tomatoes/chopped tomatoes - whichever texture you like.
1x 12 oz can of tomato paste
2x 15 oz cans of red kidney beans
2x 15 oz cans of black beans
2lbs 80/20 ground beef
2 large white onions(about baseball sized at least)
kosher salt
fresh black pepper
cumin
ground red pepper (OR hot paprika)
"chili powder"*
fresh garlic
bay leaf
olive oil

Step 1: chop onions into ~1/4" (7mm) dice and empty all cans of tomatoes and beans into a large crock pot or stock pot with a heavy bottom.

Step 2: Heat a large pan with some olive oil and sweat the diced onion in it with a little salt and fresh ground black pepper - when onion is just going translucent, add ground beef and brown the beef with the onion - make sure you break up the ground beef as you brown it so that no pieces are larger than about 1/3"/1cm. Season browning beef and onion with more fresh ground black pepper and a little kosher salt.

Step 3: Drain fat from ground beef/onion mixture and discard all but about a half a cup of it the fat. Add browned beef, onion, and beef fat to the tomato and bean mixture in crock/stock pot.

Step 4: dice up a bunch of cloves of garlic - remember this is 6 quarts - so you probably want at least a half a head of garlic. Add about 2 tablespoons each of the cumin and "chili powder" and about a tablespoon each of ground red pepper, kosher salt and fresh cracked black pepper. Add bay leaf and stir until all ingredients are incorporated and seasonings are well blended in.

Step 5: add heat and let it come to a boil, then reduce heat to a simmer for 3-4 hours.

The trick with this is to taste it as the ingredients come together. Once it comes up to a boil, I give it a good stir and taste it - then adjust salt, pepper, cumin, ground red pepper, chili powder as needed.

You want more heat? Add more ground red pepper
You want more smokiness? Add more cumin
You want more hearty dried chili pepper undertones? Add more chili powder
Flavors are just not coming together quite right? Add more salt and pepper

If you want to really kick up the spiciness of it, chop up a habanero nice and fine and add that - be sure to stir it around though, you don't want someone to get a mouthful of that.

You can also add sriracha to the chili as it cooks or individually with each serving to punch up the heat nicely.



*The chili powder can either be purchased as it is sold on the shelf in the grocery or, I make my own out of dried poblanos and a dried habanero or two along with some cocoa (very small amount of that). Most storebought "chili powder" spice mixtures will include cocoa powder fyi.

After several hours simmering, this will be good to go, however it gets even better if it's refrigerated over night and reheated the next day or frozen and then reheated too. That's the impact of the tomatoes.

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-Foxy- posted:

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sorry it didnt come out quite like you wanted, but as you play w/ it, you will get there

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-Foxy- posted:

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lol you'll do

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Kamdar posted:

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WTF..You dont put chocolate in chili unless you are from the North..mostly likely Ohio with thier crappy skyline chili.

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SirGarth posted:

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Manegarm posted:

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Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.

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although you could serve it over spaghetti noodles and have a perfectly acceptable chili mac.

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Cawlin posted:

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A little bit of cocoa really goes nicely with chilis and their heat, and gives it a nice rounded flavor.




Sounds like a good recipe Mammogram!

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Altra_Shadowstalker posted:

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Kamdar posted:

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WTF..You dont put chocolate in chili unless you are from the North..mostly likely Ohio with thier crappy skyline chili.

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Uhh, Baby Thor is from the North...

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Manegarm posted:

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Might have put a bit too much beer in mine, any way around it?

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