Chili: Discuss

[passedpawn]

Let me know how it turns out, you won't be disappointed!

I'm holding you responsible for whatever happens

 

[Setesh]

I'm holding you responsible for whatever happens

Fine by me, I'm always happy to take responsibility for delicious food!

 

[podz]

Now chocolate, thats different, mole's been around since the Aztecs started drinking chocolate, mixing chili peppers and chocolate was one of the first things they did.

Do note, however, that Chli is not a dish that was created by Americans or Mexicans. It was brought to Spanish-owned Texas by people who had moved there from the Canary Islands on the order of the Spanish king.

Only point to that is just saying if you want to get historical about Chili, then you actually need to study Canarian cuisine.

 

[passedpawn]

Do note, however, that Chli is not a dish that was created by Americans or Mexicans. It was brought to Spanish-owned Texas by people who had moved there from the Canary Islands on the order of the Spanish king.

Only point to that is just saying if you want to get historical about Chili, then you actually need to study Canarian cuisine.

Mmmm, k. podz, you are one of my favorite posters, and this one didn't let me down! Now, where'd I put that book on historical Canary Island cuisine...

 

[bob1852]

Got a deer hunt and an elk hunt coming up; and a half a freezer full of elk from last year. Must. Make. Chili.

 

[podz]

Mmmm, k. podz, you are one of my favorite posters, and this one didn't let me down! Now, where'd I put that book on historical Canary Island cuisine...

Hehe, to make it even more interesting, chili pepper plant belongs to nightshade family which has it's origins in the amazon jungle. The European empires were responsible for spreading them around the world and what would Korean cuisine be today without heat? ;-)

 

[W0GWT]

what would Korean cuisine be today without heat? ;-)

Russian food?

 

[RachmaelBenApplebaum]

Russian food?

Possibly traditional German food

 

[W0GWT]

Possibly traditional German food

Geographically not analogous; plus let's not drag my people into this.

I grew up in Germany and believe me, the Turks add enough spice on Döner Kebap. Not satisfied? Grab some China Pfanne with Sriracha.. No Koreans needed. However, bolgogi is one of the best floccing foods there is...

 

[RachmaelBenApplebaum]

Geographically not analogous; plus let's not drag my people into this.

I grew up in Germany and believe me, the Turks add enough spice on Döner Kebap. Not satisfied? Grab some China Pfanne with Sriracha.. No Koreans needed. However, bolgogi is one of the best floccing foods there is...

"traditional" is the key operating phrase. I'm aware of everything middle-easterners have contributed to the culture, but they have nothing to do with German cuisine. I'm thinking limburger, Handkase mit Musik, Schweinshaxe and the like. I'd equally say nothing is more bland and flaccid than traditional British food as well. Kannst du Deutsch?

 

[podz]

Back on topic:

Le Creuset cast-iron dutch oven is the best chili pot ever! I've made more batches of chili in that pan than many of you are months old ;-)

 

[W0GWT]

"traditional" is the key operating phrase. I'm aware of everything middle-easterners have contributed to the culture, but they have nothing to do with German cuisine. I'm thinking limburger, Handkase mit Musik, Schweinshaxe and the like. I'd equally say nothing is more bland and flaccid than traditional British food as well. Kannst du Deutsch?

Na klar kann ich Deutsch!

Man kann aber überhaupt nicht behaupten, daß die Ausländer nichts mit dem deutschen Kultur zu tun haben.

Du hast niergendwo "traditional" gesagt.

Naja, ich stimme dazu, daß britisches Essen das Schlimmste ist. Das Beste Gericht auf dem Insel stammt aus Indien. Ich hatte mal ein englischer Kumpel aus Manchester, der nicht englisches Essen beschreiben konnte. Er mochte weder Bier noch Meersfrüchte, weil er behauptete, es sei kein Teil seines Kulturs. Der schlimmste Engländer- Adam Lewis





*JIST:
Yes, I'll agree that British food is the worst. The best food on the island is Indian. I had an English friend from Manchester once who could not describe traditional English food. He just didn't like beer, nor seafood because he claimed it "wasn't his culture". Worst Englishman ever, Adam Lewis.

 

[DrunkleJon]

Do note, however, that Chli is not a dish that was created by Americans or Mexicans. It was brought to Spanish-owned Texas by people who had moved there from the Canary Islands on the order of the Spanish king.

Only point to that is just saying if you want to get historical about Chili, then you actually need to study Canarian cuisine.

So. Anyone got a line on some good fresh Canaries? I want to make some authentic chili and the people at pet shops all threaten to call the cops on me when I ask about them.

 

[Melana]

Sounds like a lot of work plucking feathers for a 2oz bird.

 

[WesleyS]

So. Anyone got a line on some good fresh Canaries? I want to make some authentic chili and the people at pet shops all threaten to call the cops on me when I ask about them.

If you want a heartier authentic Canarian chili, skip the bird and use dog. After all, the islands were named for them. Surely, they cooked dog from time to time. Of course, getting a dog from the Canary Islands, could be pricey. That could be one expensive batch of chili.


___________________________
Visit the MAW for brewery merchandise/swag. Join in the fun!
https://www.homebrewtalk.com/showthread.php?t=466780

 

[Dominic1920]

I love this discussion, its great and some excellent looking recipes. I must say the origins of American style chili as I understand it comes from the method cowboys used for preserving dried meats. They would mix dried beef with chile pods and other spices and pound it flat for the trail, then reconstitute it in boiling water, thus the first pot of cattle trail chili was born. But historians say the concoction of dried chiles, meat, beans, and herbs and spices was well known to the Incas, Aztecs, and Mayan tribes long before that. Theres even one legend that they enjoyed a conquistador cannibal chili. Mmmm Mmmm, spicy long pig.

 

[unionrdr]

I forget the name, but Native Americans in the southwest used to mix chili peppers & fat into a brick to add to beans & such. I think that's one way chili started?

 

[Dominic1920]

I forget the name, but Native Americans in the southwest used to mix chili peppers & fat into a brick to add to beans & such. I think that's one way chili started?

Maybe you're thinking of pemmican? It was animal fat (suet), dried meat, berries and nuts originally, but I've heard of variations that had dried chilies in it too. There actually is a thing called "Brick Chili", which is basically ground beef, suet, onions, seasonings, and chilies that was crumbled into boiling water or tomato paste and beans to make a base for chili on the go.

Brick Chili
1 pound ground beef

1 teaspoon salt

1 teaspoon powdered or fresh garlic

2/3 cup chopped onion

1 to 1 3/4 ounces paprika (to taste)

1/2 to 1 teaspoon oregano (optional)

2 or 3 teaspoons sugar

1/2 ounce pure chili powder

1/2 ounce cumin

1/4 teaspoon cayenne (or more, to taste)

1/2 pound suet

3/4 to 1 cup flour

Mix together all but the last 2 ingredients in a large sauce pan or stock pot and cook until meat is almost done. Set aside.

Grind the suet. Cook it over medium heat and stir in -1 cup flour to make a thick mixture. Cook until the suet and flour mixture takes on a dull appearance and is no longer very greasy-looking.

Stir the suet mixture into the ground beef mixture and continue cooking until the meat is done and the mixtures are well blended. Pour the mixture into a mold or loaf pan. Cover and refrigerate. Slice off as much as you need as a base for chili. Heat it and add tomato paste and beans, or whatever, to taste.

 

[unionrdr]

I thought pemmican when I wrote that post, but thought I was misremembering. So that was it. One of my Frugal Gourmet books mentions it.

 

[motobrewer]

making this today. it's my normal "non-texas" chili version. I add beans as well.

Brown 2 pounds of lean ground beef and drain all the grease off and add to the pot.

Now add one 14.5 ounce can of beef broth and one 8 ounce can of salt free tomato sauce.

Add 1 hot pepper (Serrano, Jalapeno) of your choice to the and bring to a boil. When the boil starts add drop 1.
Drop 1:

1 Tablespoon of onion powder
2 Teaspoons of garlic powder
1 Tablespoon of Chili Powder

Cover the pot and reduce heat to simmer for 1 hour. Remove the pepper and crush the juice into the pot. Now its time to add Drop 2 to the pot.

Drop 2:

2-1/2 Tablespoons light chili powder
2 Teaspoons cumin
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon cayenne pepper
1/2 cube beef bullion
1/2 cube chicken bullion
1/2 Teaspoon brown sugar
1 pk Sazon Goya

Continue boiling with lid on for 30 minutes. After the 30 minutes add the last drop.

Drop 3:

2 Teaspoons Mexene Chili Powder
1 Teaspon cumin
Salt to taste

Cover it up and simmer for 15 minutes more

 

[podz]

I made the first batch of chili for this autumn; used ground lamb instead of ground beef. Turned out awesome!

 

[ndinh]

Yesterday I made another huge crock of chili. This time instead using brisket I used chuck roast. It was much better than with brisket! Instead of 10 hours to get tender it was tender in 6 and was almost falling apart by 8. Here is the recipe if anyone is interested.

5.5 pounds of chuck roast, cut into 1/2" cubes
Oil for skillet if required
2 cups chopped onion (Red or Yellow preferred)
6 large cloves garlic minced
1 tablespoon red pepper flakes crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers seeded and diced (I left these out as my wife hates them)
1 bay leaf
3 cans diced tomatoes
2 cans tomato sauce
salt and freshly ground black pepper to taste
1 cup black beans
1 cup navy beans
1 cup pinto beans
1 cup kidney beans
(could just use 2 cans of your favorite beans)
2 tablespoons chopped basil
Light american lager

Brown the meat cubes well in batches in a hot skillet, de-glaze the skillet between every couple of batches with some lager and dump that in the skillet, that's where a lot of your flavor is. Saute the onions until translucent, then add garlic and cook another minute, add that to pot. Dump everything else besides the beans into the crock pot and cook on low for 8 hours. Check to make sure meat is tender, add beans and cook another hour. Serve in your favorite style, with cornbread, loaded with cheese, with fresh cilantro, sour cream, what have you. Adjust the chili powder and cayenne to your liking. It takes a large crock pot to handle all this. Our crock pot is 6 quarts and this fills it to the top. If yours is smaller either shrink the recipe or use a pot.

Made this over the weekend and it turned out fantastic. This was my first 'chili from scratch' attempt and it turned out great. Thanks!

 

[Setesh]

Made this over the weekend and it turned out fantastic. This was my first 'chili from scratch' attempt and it turned out great. Thanks!

I'm glad you liked it!

I just picked up 8 pounds of freshly roasted hatch green chilies so I plan on making this again soon and adding some hatch kick.

 

[Dominic1920]

I'm glad you liked it!

I just picked up 8 pounds of freshly roasted hatch green chilies so I plan on making this again soon and adding some hatch kick.

You have got to make green chili with roasted hatch chilies. Its the only way to use them properly:

Sauté some ground pork or a good pork sausage until the fat is rendered.

Brown a diced yellow onion in the rendered fat until translucent then add 5 or 6 cloves of garlic, diced roasted green chiles, cumin, chicken stock, and bring to a boil, add some cubed Yukon gold potatoes, and simmer for half an hour on low or until potatoes are tender, top with cilantro, some lime juice, or sour cream, serve with sopapillas.

 

[Setesh]

You have got to make green chili with roasted hatch chilies. Its the only way to use them properly:

Sauté some ground pork or a good pork sausage until the fat is rendered.

Brown a diced yellow onion in the rendered fat until translucent then add 5 or 6 cloves of garlic, diced roasted green chiles, cumin, chicken stock, and bring to a boil, add some cubed Yukon gold potatoes, and simmer for half an hour on low or until potatoes are tender, top with cilantro, some lime juice, or sour cream, serve with sopapillas.

Thanks for the suggestion, but I've never been a huge fan of green chili. It's not bad, but it's not what I would choose to eat if given other options if you know what I mean.

 

[Dominic1920]

Made this chili colorado today with new mexico dried chili:

4 table spoons new mexico dried chili powder
1 pound boneless beef chuck
3 tbs flour
1 teaspoon salt
1 tsp black pepper
1 tbs olive oil
1 yellow onion
1 cup beef stock
Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in chile powder. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

 

[lhommedieu]

Making a red chile sauce today to add to browned meat. I'll post the results later


Sent from my iPhone using Home Brew

 

[jcoxen]

I make a variation of this recipe - http://www.food.com/recipe/the-best-chili-you-will-ever-taste-73166

I cut back on the brown sugar, substitute 2 cans of black beans for 2 cans of the kidney beans, use chipotle peppers instead of canned chili peppers and use a LOT more cumin. It makes a nice, flavorful chili that my wife and I can both enjoy although I usually end up hitting mine with a few dashes of hot sauce - I like hot/spicy foods and she doesn't.

 

[unionrdr]

We grew New Mexico chilis. When they're red, they don't have any heat. But the green ones are spicier, so dried, crushed & mixed is better imo. The red ones taste a little like fresh chili powder off the plant.

 

[DromJohn]

Terlingua Advance Research Chili for tomorrow's cookoff

1 Aji Amarillo pepper
1 Aji Panka pepper
4.91 lb Beef brisket
1 Bell pepper, green
1 Chile de árbol
1 Chipotle pepper
500 ml Drom John Cherry Porter
1 head Garlic
1 tbs Hatch Green chile
1 ***** Pasilla pepper
1 New Mexico pepper, dried
1 medium Onion, red
1 large Onion, yellow
3 Unidentified farmers market chiles