Chili - Page 19 - EDF Forum

DcifrThs · 06-13-2012, 10:21 PM

Quote:

Originally Posted by wafflehouse1

I did use all the liquid and I didnt even think to cut any of it out lol. Thanks for the suggestion.

It is far too hot for chili, gonna be 93 on day of competition

np. i've actually never made chili but it's on my list for this winter. this thread has been an inspiration but obv not enough of a kick in the ass to do it.

i'm a huge skier and often am ****ing STARVING after driving up to hunter (2.5hrs) at 6am, skiing all day, having 1beer at the bar, then driving all the way home and on the way home i'd like stop at 711 and grab 2 of those turkey & pepper jack sandwiches on multigrain bread (actually those are really good if you get them same day) and that's dinner.

i feel like if i made chili the night before, i'd love that muuuuch better than the 711 sandwiches but i was just lazy. that's def happening this year though. on my list of **** to do.

Deeply Unhappy · 08-02-2012, 07:29 AM

How do you modify the cooking process to account for making separate batches with heat differences?

I'm currently leaning toward taking the peppers (the main heat ones) out of initial saute. Pulling off some of the chili when all the ingredients are added, then sauteing peppers + beer and adding it to the main chili for the long simmer.

Good/Bad?

stinkypete · 10-06-2012, 02:43 PM

ordered an ounce of ghost peppers today. this chili is going to be delicious!

z28dreams · 10-10-2012, 08:11 PM

I have no idea WTF is going on in this video, but I like the way this guy makes chili:

http://vimeo.com/38528658 [NSFW]

proliner · 10-15-2012, 12:04 AM

Quote:

Originally Posted by El Diablo

Really enjoyed my first batch of chili, but I def wanted to make it w/ a chunkier meat mix and also wanted it spicier and hotter. So I changed up the meat mixture, and added way more peppers and spices. Also added celery, red bell peppers, poblanos, green onion, bourbon, and chocolate to the mix. I also wanted a little more tomato flavor so I added some tomato paste.

First, browned the following meat:
Ground Beef (1.5 lbs, 16% fat)
Inside Top Round London Broil (2lbs)
Bacon (4 strips/.33lb)

Took a few tablespoons of that fat and sauteed up the following chopped veggies:
Poblano peppers (2 medium)
Bell peppers (2 small red)
Onions (2 medium)
Green onions (small bunch)
Celery (a few stalks)

Separately sauteed up the following chopped up mixture:
Garlic (8 cloves)
Jalapeno Peppers (2)
Serrano Peppers (5)
Habanero Pepper (1)

Added the pepper mix plus chopped up Chipotle Peppers in Adobo Sauce (5) to the other vegetables.

Added in the meat.

Then added the following spices (approx):

Red chili flakes (1 tsp)
Black pepper (1 tsp)
Cumin (2 tsp)
Paprika (4 tsp)
Chili Powder (7 tsp)
Sea Salt (3 tsp)
Brown Sugar (3 tsp)

Then added a bottle of beer (blue moon wheat beer) and a couple shots of bourbon and brought it all to a boil.

Then added:
Crushed Tomatoes (28oz can)
Tomato Paste (small can)
Chicken Broth (~8oz)
Distilled White Vinegar (couple teaspoons)

which gets us to here:

It has been going about an hour now:

Another hour or so and I add:
1.5oz dark chocolate, grated
Jalapeno Tortilla chips (a couple handfuls, 10-15 chips, crushed)
added a little extra salt and vinegar too

Now just gotta wait for it to simmer another ~45 minutes, cool, and eat!

Been lurking for years and seeing this chili made me have to figure out my password to log back in and say how great it looks..

chromakey · 10-15-2012, 08:16 AM

I follow that ElD recipe to the letter and it's my staple chili now. Have made it for other people and they go nuts over it.

DoTheMath · 10-15-2012, 02:44 PM

El D's is a great recipe. I think that a slight change in the method can make it even better.

Sauté the onions in the fat before adding the other vegetables. A minute or two before adding the vegetables, add the pepper flakes and 1-2 tsps of whole cumin seeds. Pepper flakes and cumin seeds are among the spices that benefit from being cooked in oil/fat rather then in the water released by the peppers, celery and green onions.

Sautéing the hot peppers and garlic in fat before adding in the other vegtables is a good move. IDK if it needs to be done separately, or if they could be added to the onion / cumin / pepper flake mix.

The essenntial flavouring components in chilies and cumin are more soluable in fat than in water. Cooking them in fat releases more of the flavour.

Enrico Pallazzo · 10-15-2012, 07:29 PM

I've won the last two chili contests that I have entered, and owe some thanks to this thread for the many lessons learned.

Great work folks.

GooseHinson · 10-22-2012, 04:17 PM

Getting a little cold out, time for some chili!

Ingredients:
1.1LBS Lean Ground Beef
1.1LBS Stewing beef cubes
1.1LBS (4) Hot Italian Sausages

4x Scotch Bonnet Pepper
3x Jalepeno
3x Hot Finger pepper
1x Hot Yellow
1x Some other pepper I forgot the name of
2x Green Bell Pepper

1x White Onion, diced
5x Garlic cloves, pressed
1x Can of Kidney Beans, 19oz
1x Can of Crushed Tomatoes, 28oz
1x Can of Tomato Paste, 8oz
1xGuiness Draft (500ml)
~1.5oz Bourbon (deglazing pan)
Chicken Broth ~8oz
Bit of Franks Extra hot (7-8 dashes)
Juice from 1 Lime

2TBSP Paprika
1TBSP Cayenne Pepper
5TBSP Chili Powder
2TBSP Sea Salt
2TBSP Sugar
1TBSP Cumin
1TSP Oregano

Meat Browned first

Onion and Garlic cooked and in the pot with the beer/meat. Time to sautee peppers

Add peppers and tomato products/chicken stock, deglaze pan with bourbon. Add lime juice. All in one pot.

Time to wait for 2 hours before adding beans, then another hour and we'll see what it looks like!

Soooo hungry! Will update again once it's ready.

GooseHinson · 10-23-2012, 05:21 PM

Turned out pretty well overall, but a bit spicy for my taste (VERY spicy). Didn`t help that I topped it with that new habanero shredded cheese I keep seeing on tv..not a smart move. I actually added another 28oz can of crushed tomatoes today to try and tone it down a bit. It`s helped and is currently at about the right level of heat. Doesn't taste quite as good though

Chili Close-up!

DoTheMath · 10-24-2012, 04:28 AM

Quote:

Originally Posted by GooseHinson

Turned out pretty well overall, but a bit spicy for my taste (VERY spicy).

Quote:

Originally Posted by GooseHinson

4x Scotch Bonnet Pepper

Also, use red bell peppers, not green. And why skimp on the oregano when you are measuring the rest of the herbs and spices by the tablespoon?

Can anybody explain what the chicken stock that I have seen in mltiple recipes is there for? It seems to just add a whole bunch of time needed for reduction. Isn't the beer enough liquid?

GooseHinson · 10-24-2012, 01:14 PM

Had never had a scotch bonnet before, didn't think they'd be that hot! They were pretty small too..oops. Not sure why I skimped on the oregano, probably because I wasn't sure I was going to use it, so just middle grounded the not using it/using it in full.

As for the chicken stock, I dunno, few people used it here and when I made mine last year it was awesome (probably not due to the chicken stock though), so I just left in the ingredients from last time and added new stuff.

DoTheMath · 10-24-2012, 11:09 PM

Quote:

Originally Posted by GooseHinson

Had never had a scotch bonnet before, didn't think they'd be that hot! They were pretty small too..oops.

Habaneros and Scotch Bonnets are each about 30 times as hot as a Jalapeno. These are the hottest peppers generally available (though there are some specialty peppers that are one or two levels higher). Two should usually be enough, in a recipe the size of yours, for people who like their chili quite hot. One will do if you just stick a toothpick though it and cook it whole, of if you don't cut out the membrane and de-seed.

Here's a simplified scale of pepper hotness for typical Mexican-ish peppers. Each full level is about three times as hot as the preceding level, except that level 0 isn't hot at all.

0 Bell Peppers
1 Poblano, Anaheim
2 Jalapeno, Chipotle, Guajillo
3 Serrano
4 Tabasco (not the sauce)
5 Habanero

Some other common peppers:
0.5 Cubanelle
2 Hungarian Wax, Banana
3.5 Jwala (Indian Green Finger)
4 Cayenne,
4.5 Thai Bird's Eye (Thai Green Finger) and African Bird's Eye (Piri Piri)
5 Scotch Bonnet

This is just a rough guide because, depending on growing conditions, peppers of a single variety can vary in hotness by a factor of 10.

Most commercial hot sauces, Tabasco sauces, like Frank's Red Hot or McIlhenney's are somewhere between 0.5 and 2 on the scale. There are some specialty sauces that are much hotter.

"Hot Finger Pepper" and "Hot Yellow Pepper" are too generic terms to be placed on the scale. Finger peppers can be anywhere from 3 to 4.5 and Hot Yellows can be anywhere from 2 to 4, depending on cultivar.

GooseHinson · 10-25-2012, 02:16 AM

Yea they were green finger peppers (though I don't know if Thai or Indian) and there was 3 of those. They were also quite small. I guess looks can be deceiving!

It appears eating a few bowls of this stuff has somewhat desensitized me. Things I used to consider somewhat spicy are now super mild.

Europa · 10-25-2012, 09:29 AM

made elD's chili with some small additions:

- 5 cloves
- 2 star anis
- put in a big spoon of pho beef soup paste
- to serve I added hacked cilantro

delicious!