Try smoking more meat than you can consume in a week
I would suggest splitting them. The thais should make an excellent hot sauce, but I don't personally like them in chili. Make some chili with some of the rest, and freeze anything you might have leftover. Double win! :rockin: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.
Making some chili as we speak! No beans in it though that's what I grew up with, trying to do something closer to the "original" tex-mex chili. I split the batch because my girlfriend doesn't like things that are too spicey, so her's is mostly bell pepper and sweet pepper with a little jalapeno and poblano.
Mine has all of that plus a little habanero and heavier on the jalapeno and poblano as well. Other than that it's cubed chuck and a little lamb shoulder in mine, a little beef broth and a bit of diced onion and roma tomato. Yeah yeah I know it's not supposed to have tomato, but it has a little. Will be served with black beans on the side, but not in it. Smelling great so far!
Not...supposed to have.....tomato.....
The BEANS I can take as a "OH WELL!! to each their own, but they are missing the boat..."
NO TOMATO?
Texas needs to secede.
headbanger said:Whole or diced tomato is considered a "filler" just as beans are under ICS competition rules and are prohibited, specifically in the traditional red chili category. Tomato sauce is not prohibited, though the judges will mark down for excessive tomato flavor.
Whole or diced tomato is considered a "filler" just as beans are under ICS competition rules and are prohibited, specifically in the traditional red chili category. Tomato sauce is not prohibited, though the judges will mark down for excessive tomato flavor.
troy2000 said:I was raised on 'chile beans,' and grew up thinking it was one word.... my mother made them with pinto beans and blocks of XLNT Chile con Carne, plus other stuff like tomatoes and onions.
Is it sacrilege to mention red chile pork stew in a chile thread?
Red Chile Pork Stew with Fry Bread
This is a good dinner for a campout, especially if it's washed down with beer. But it's a little spicy for some folks...
2-3 Tbs oil, lard or shortening
3 lbs pork, well-trimmed and cut into 1 inch cubes
2 onions, chopped
6 garlic cloves, chopped
1 tsp salt
1 Tbs flour
1 cup ground New Mexico chiles (mild to hot, depending on how used to the heat you are)
1 1/2 tsp cumin (if you're using store-bought chili powder instead, it'll have cumin already in it. You can also cut chili powder with mild paprika, if what you have is too hot for you)
4-6 cups of water or chicken broth
Heat oil in a large pot or dutch oven until it's sizzling hot. Brown pork on all sides in batches, one layer at a time. Set aside.
Add onions, garlic and salt to pot and stir until soft, about 3 minutes. Sprinkle in flour and pepper, and cook for 3 or 4 minutes more.
Stir in the chili powder, and add 4 cups liquid. Slap a lid on it; bake in a 350 degree oven for an hour.
Stir and add another cup of liquid; cook for another hour. Add another cup of liquid if needed, and cook until pork comes apart with a fork and sauce is thick.
If you're cooking over a burner or coals instead of in the oven, stir regularly and add liquid as needed.
Spoon into bowls over fry bread, or serve with a stack of warm corn tortillas.
Basic Fry Bread Recipe; can be doubled
1 cup flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Mix well, but don't knead. Divide into 4 balls, flatten out to about 6 inches by patting with floured hands. Fry in about an inch of hot oil or lard until well browned, about 3 or 4 minutes on each side. I was taught to put a hole in the middle of each piece, but some people don't.
In camp where you don't have a lot of oil or lard, cook on a hot cast iron skillet or the bottom of a dutch oven, or on a well-heated flat rock. Add a spoonful or two of oil, lard, butter or whatever shortening you have handy to the recipe, and flatten each piece out a little thinner.
You can also sprinkle fry bread with cinnamon and sugar right after it comes out of the skillet, and eat it as a dessert. And there are a lot of other recipes for it, including some yeast variations.
That looks tasty!
Huh?! So what do tomatoes become when cooked for an hour? Are they not effectively sauce at that point? If tomatoes are filler then I guess I am not as traditional with my chili as I thought.
Huh?! So what do tomatoes become when cooked for an hour? Are they not effectively sauce at that point? If tomatoes are filler then I guess I am not as traditional with my chili as I thought.
Picking up my elk from the processor today. There will be chili made soon.
AWESOME!!!
I wonder if chefrex took bamabrew to the same processor......
cheezydemon3 said:I hate to say it, but I am SOLD on crockpot chili.
Nothing else can cook for 48 hours with no stirring.
No other method can be untouched and form that DARK caramelized crust on the top that adds SO much flavor when stirred in.
Not sure I believe you about the heads chefrex.........troy2000 and bamabrew will be sorely missed
My crockpot can't handle the volume of chili that I churn out of my kitchen.
cheezydemon3 said:
Lol, I have a pretty huge one, but how many mouths frequent your kitchen?? I have 2 constant and a wandering 3-4 more occasionally......hmmm.......chili dinner.....I have 2 gallons or so I need to freeze or consume.
See... I freeze the leftovers in bags for quick on the fly chili dip for gatherings.
I've got to feed BigJohn, a teen, myself, and a four year old. My dad is always about when I'm cooking. Have also been known to make the leftover chili into empanadas.
hmmmm... is it a terrible idea to put some leftover chili between two sheets of pasta for ravioli?
hmmmm... is it a terrible idea to put some leftover chili between two sheets of pasta for ravioli?
I haven't made pasta in a bit but how about pasta around chili, (no beans here,)in a cheese based sauce.:rockin:
Hmmmmmmm.... depending of course on the chili filling... what if you went the vodka sauce route?
The entire tour tip-toed around me for the next month like they were walking on eggshells; apparently the ability to make little Hostess-type cherry pies in my kitchen proved I'm a flaming swish. I finally got tired of it and took a job on another rig. And made damn sure none of my new Okie co-workers ever caught me cooking anything besides hamburgers on a grill...
I still remember the instructions for getting to Texas from California: "head due east until you smell cow s***; that's Oklahoma. Then hang a right and keep going until you step in it; that'll be Texas.Reminds me of when I was in AF basic in San Antonio. If you accidentally responded to one of the instructors by saying "OK" they would invariably respond "OK? You're from Oklahoma? Nuthin' but steers and queers in Oklahoma, and you don't look much like a steer to me, if you get my drift".
ChefRex said:I haven't made pasta in a bit but how about pasta around chili, (no beans here,)in a cheese based sauce.:rockin: