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Home Brew Forums > Food and Beverage > Cooking & Pairing > Chili: Discuss
View Poll Results: Chili: Beans or No Beans
Beans 192 76.19%
No Beans 53 21.03%
What? 7 2.78%
Voters: 252. You may not vote on this poll

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Old 10-23-2013, 01:22 AM   #341
cheezydemon3
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Roasted beets in a root veg roast are awesome. Drop one in chili and NOT awesome happens.

Kinda like Creamsicles are AWESOME but not awesome in chili.

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Old 10-23-2013, 02:16 AM   #342
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Quote:
Originally Posted by cheezydemon3
Kinda like Creamsicles are AWESOME but not awesome in chili.
Oh, I beg to differ my friend.
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Old 10-23-2013, 03:00 AM   #343
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Quote:
Originally Posted by DrunkleJon View Post
cheezy has been dropping the beets again.

Sorry. Couldn't help myself.
Let the beet drop.
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Old 10-23-2013, 09:08 PM   #344
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Total de-rail, lol.

First chili I have EVER thrown out!

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Old 10-24-2013, 04:54 PM   #345
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Quote:
Originally Posted by WesleyS
The weather finally cooled down a little bit here so I guess it's time for venison chili.


image-1574690616.jpg


Still has quite a bit of simmering time left.
I forgot to follow up on this. It ended up being the best chili I've made. I made some cornbread the night after, but I ate it over fritos the first night.


image-2249558482.jpg
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Old 10-24-2013, 05:48 PM   #346
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Whipped up a batch of chili this morning and in the crock for a few hours...3 lbs beef, onion, garlic, chili powder, paprika, cumin, fire roasted tomatoes, jalapano and a bottle of Pepper Ale.

Top it with fritos, chopped onions, cheese and sour cream. MMMMMMM!!

Should be ready for game two tonight...hope the Cards can get their game back...Go Cards! Wacha, Wacha.

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Old 10-25-2013, 01:24 AM   #347
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Tonights veggie quinoa chili. I got a wild hair on my ass to try this recipe that I made up from nothing. What I would change with this recipe would be some fresh garlic instead of powder, and cut the quinoa by half, which seems to be my decision about all recipes I make that have quinoa. I think with less quinoa it won't be as thick as this batch ended up, either that or don't simmer it as long.

2 dried ancho chiles
5 dried New Mexico chiles
5 dried cascavel chiles
2 quarts of water
1 canned chipotle in adobo
Remove stems and all seeds from dried chiles. Bring bring first four ingredients to a boil, then reduce heat and simmer covered for 15 minutes. Remove chiles from liquid and add to a blender or food processor plus 1 cup of the liquid. Reserve the rest of the liquid. Add chipotle and blend until smooth.

1 25oz can black beans rinsed and drained
0.5 cups uncooked quinoa
0.5 tsp ground cumin
1 cup reserved liquid
Put mixture into a sauce pot and add above ingredients. Bring to a boil them simmer 20-30 minutes until the quinoa is done.

Add salt, jalapeno salt, and garlic powder to taste.

Like I said, it came out thicker than I wanted so next time I will either add more liquid or less quinoa. There really is a lot of quinoa so that is probably what I will reduce. Other than that the taste and smell and color is awesome.
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Old 10-26-2013, 07:36 PM   #348
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Trying a new batch. I'll let you know how it tastes in a few hours.

3# of beef stew meat
Black beans
Kidney beans
Crushed tomatoes
Homemade tomato sauce
Porter
Lots of onion & garlic
Chili powder
Oregano
Crushed red peppers
Dried jalapeño
Other assorted peppers from the garden
Cayenne powder

Hopefully it won't be to hot for the little ones

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Old 10-26-2013, 07:48 PM   #349
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My chili is drop dead simple and everybody loves it. I can make it in less than 20 minutes.

Fry 600 grams of lean ground beef and a chopped onion. Add two packages of Old El Paso Chili Spice Mix.

Add two cans of crushed tomatoes.

Add two cans of drained kidney beans.

Add 1 can of La Costena Chipotles. Cut into smaller pieces with kitchen scissors.

Add 6 thai red chilis, cut up with scissors.

Done. Yep, less than 20 minutes from start to finish.

I like to put some grated cheddar on top of mine.

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Old 11-02-2013, 03:33 AM   #350
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Kinda OT but...A coworker of mine gave me a bucket of chiles from his greenhouse and I'm waffling on what to do with them. I've got some cayennes, Thais, jalapenos, and lemon drops. My first thought was to make a pot of chili con carne with fresh peppers, then I thought I could make a nice salsa, but now I'm thinking I might pulverize them and ferment them to make a hot sauce. I'm pretty sure I'm going to end up doing hot sauce because I've never done a fermented hot sauce, but if anyone has a way to talk me out of it I'm all ears.

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