03-13-2018
, 09:46 PM
Chili lovers,
It’s been a while. Time for some chili!
Prior attempts:
Batch 1
Batch 2
Batch 3
Batch 4
I should really add these pics via Imgur instead of tapatalk so they don’t end up disappearing, but whatever everything’s easy to get off the phone/cloud in the future anyway.
Alright here we go! Got a lot of stuff... Plus more stuff I had already. Lot of things in this chili, but it's very easy.
Note that all measurements are just rough guidelines and anything close will be fine.
First, I brown some meat. I like a mix of chunky and ground meat, so I have:
2 lbs stew meat (any chopped up cheap beef is fine)
1.8lb 85% ground beef
.4lb applewood smoked bacon (about 4 thick strips)
Get that nice and browned and set aside.
Then I chop up some peppers:
2 habanero
2 jalapeño
4 serrano
chop up 8 cloves of garlic and then saute it all in a couple spoons of fat from the meat.
In the rest of the fat, I chop up and saute the following:
2 poblano peppers
4 celery stalks
1 red bell pepper
1 red onion
1 yellow onion
I like to keep them pretty chunky, but that's totally up to you
I mix up the following (all very approximate):
Red chili flakes (1 tsp)
Black pepper (1 tsp)
Cumin (2 tsp)
Paprika (4 tsp)
Chili Powder (7 tsp)
Sea Salt (3 tsp)
dump about half of that into the pan of sauteing chiles
chop up 6 chipotle peppers in adobo sauce
dump that into the pan with the chiles
After a minute or two all the spices start to smell really good. Then dump all of that stuff into the big pot with the other vegetables:
Then add the meat:
That tasted really good just like that, was tempted to just eat a plate of that.
Then add the wet stuff:
28oz can crushed tomatoes
small can of tomato paste
8oz chicken stock
bottle of beer (I used some IPA I had - I like the hoppy bitterness with the spice, but some prefer stout, some prefer lighter beers, whatever)
2 shots bourbon
3 tablespoons molasses (using instead of brown sugar based on CSC's recommendation)
Simmer for 60-90 and add half the remaining spices:
This is pretty tasty right now. Gonna be a spicy, smoky batch!
Simmer for another 60-90 and taste. Then add the following:
Remaining spices
Some (about a dozen) crushed tortilla chips for some body/thickness
About 1.5oz grated dark chocolate
Optionally, based on taste:
Extra salt if needed (added about a teaspoon)
Extra spice if I want more cumin, chili, paprika, whatever flavor (didn’t add any)
Maybe a couple drops of liquid smoke (none this batch, it's pretty smoky already)
Possibly a little vinegar (if I want to reduce the sweetness - added about a teaspoon)
This is coming along great!
And simmer another 30-45
Finished!
Put it on some tortilla chips:
Garnish with some grated extra sharp cheddar, sour cream, and green onions. Like to have some red onions too, will rectify that tomorrow!
Damn this turned out good. Main differences from last batch:
Replaced brown sugar with molasses
Added another chipotle pepper and some extra adobo sauce
Sautéed the vegetables and chile mix a little more
That resulted in a similar but slightly smokier flavor to this batch. Heat on this is deceptively good. Doesn’t taste hot at all to start, I thought it was too mild first couple of bites. But by the end of the bowl, just right!
Looking forward to some of your takes on this recipe.
It’s been a while. Time for some chili!
Prior attempts:
Batch 1
Batch 2
Batch 3
Batch 4
I should really add these pics via Imgur instead of tapatalk so they don’t end up disappearing, but whatever everything’s easy to get off the phone/cloud in the future anyway.
Alright here we go! Got a lot of stuff... Plus more stuff I had already. Lot of things in this chili, but it's very easy.
Note that all measurements are just rough guidelines and anything close will be fine.
First, I brown some meat. I like a mix of chunky and ground meat, so I have:
2 lbs stew meat (any chopped up cheap beef is fine)
1.8lb 85% ground beef
.4lb applewood smoked bacon (about 4 thick strips)
Get that nice and browned and set aside.
Then I chop up some peppers:
2 habanero
2 jalapeño
4 serrano
chop up 8 cloves of garlic and then saute it all in a couple spoons of fat from the meat.
In the rest of the fat, I chop up and saute the following:
2 poblano peppers
4 celery stalks
1 red bell pepper
1 red onion
1 yellow onion
I like to keep them pretty chunky, but that's totally up to you
I mix up the following (all very approximate):
Red chili flakes (1 tsp)
Black pepper (1 tsp)
Cumin (2 tsp)
Paprika (4 tsp)
Chili Powder (7 tsp)
Sea Salt (3 tsp)
dump about half of that into the pan of sauteing chiles
chop up 6 chipotle peppers in adobo sauce
dump that into the pan with the chiles
After a minute or two all the spices start to smell really good. Then dump all of that stuff into the big pot with the other vegetables:
Then add the meat:
That tasted really good just like that, was tempted to just eat a plate of that.
Then add the wet stuff:
28oz can crushed tomatoes
small can of tomato paste
8oz chicken stock
bottle of beer (I used some IPA I had - I like the hoppy bitterness with the spice, but some prefer stout, some prefer lighter beers, whatever)
2 shots bourbon
3 tablespoons molasses (using instead of brown sugar based on CSC's recommendation)
Simmer for 60-90 and add half the remaining spices:
This is pretty tasty right now. Gonna be a spicy, smoky batch!
Simmer for another 60-90 and taste. Then add the following:
Remaining spices
Some (about a dozen) crushed tortilla chips for some body/thickness
About 1.5oz grated dark chocolate
Optionally, based on taste:
Extra salt if needed (added about a teaspoon)
Extra spice if I want more cumin, chili, paprika, whatever flavor (didn’t add any)
Maybe a couple drops of liquid smoke (none this batch, it's pretty smoky already)
Possibly a little vinegar (if I want to reduce the sweetness - added about a teaspoon)
This is coming along great!
And simmer another 30-45
Finished!
Put it on some tortilla chips:
Garnish with some grated extra sharp cheddar, sour cream, and green onions. Like to have some red onions too, will rectify that tomorrow!
Damn this turned out good. Main differences from last batch:
Replaced brown sugar with molasses
Added another chipotle pepper and some extra adobo sauce
Sautéed the vegetables and chile mix a little more
That resulted in a similar but slightly smokier flavor to this batch. Heat on this is deceptively good. Doesn’t taste hot at all to start, I thought it was too mild first couple of bites. But by the end of the bowl, just right!
Looking forward to some of your takes on this recipe.
Last edited by El Diablo; 03-14-2018 at 03:31 AM.
03-15-2018
, 06:56 PM
03-30-2018
, 09:23 AM
Alright, my very first attempt. I pretty much jacked El Diablo's recipe from post #35, with a few changes and smaller quantities.
Ingredients:
Forgot to pic the chipotles in adobo, amazing stuff:
Beef, went to the butcher and told him i needed a beef that will be simmering for hours. He recommended me two things, in Dutch: Sucade and Riblap, not sure of the English translations, i went with 300 grams of both his recommendations. Who am i to disagree with the man? They look and smell good. Cut em up and browned em in 2 batches.
Into the pot (Oh, diced browned bacon also went in!):
Bright sun in the pic makes it look less browned than it was.
Sauteed onions (white and red), bell peppers (red and green), two red sweet pointy paprika's in 3 batches, placed on top of the beef.
Then sauteed a green jalapeno, 4 red chillies, 1 round orange/yellow looking pepper that i forgot the name of and 4 garlic cloves. Added it all into the pot with some spoons of the adobo chipotles:
Then i added all the spices, as well as the wet stuff: can of crushed tomatoes, a splash of bourbon, some water i rinsed the tomato can out with, chicken broth, spoon of vinegar. For the beer, because i'm not putting in chocolate or coffee, going with a dark beer, Westmalle Dubbel, about 1/3 of a bottle. Thinking it will add some of that deep flavour to the mix. I love that beer in general.
It is now simmering away on low in the slow cooker. The manual says beef needs 5 hours
Thinking i might roast some tomatoes i have lying around in the oven and add those at a later point. It was only one 200g (1.4 lbs) can of tomato chunks i put in. But i don't want to be eating like a pasta sauce, so kinda scared to over-tomato it up. I'll see how it develops.
Gonna be some good eatin hopefully.
Ingredients:
Forgot to pic the chipotles in adobo, amazing stuff:
Beef, went to the butcher and told him i needed a beef that will be simmering for hours. He recommended me two things, in Dutch: Sucade and Riblap, not sure of the English translations, i went with 300 grams of both his recommendations. Who am i to disagree with the man? They look and smell good. Cut em up and browned em in 2 batches.
Into the pot (Oh, diced browned bacon also went in!):
Bright sun in the pic makes it look less browned than it was.
Sauteed onions (white and red), bell peppers (red and green), two red sweet pointy paprika's in 3 batches, placed on top of the beef.
Then sauteed a green jalapeno, 4 red chillies, 1 round orange/yellow looking pepper that i forgot the name of and 4 garlic cloves. Added it all into the pot with some spoons of the adobo chipotles:
Then i added all the spices, as well as the wet stuff: can of crushed tomatoes, a splash of bourbon, some water i rinsed the tomato can out with, chicken broth, spoon of vinegar. For the beer, because i'm not putting in chocolate or coffee, going with a dark beer, Westmalle Dubbel, about 1/3 of a bottle. Thinking it will add some of that deep flavour to the mix. I love that beer in general.
It is now simmering away on low in the slow cooker. The manual says beef needs 5 hours
Thinking i might roast some tomatoes i have lying around in the oven and add those at a later point. It was only one 200g (1.4 lbs) can of tomato chunks i put in. But i don't want to be eating like a pasta sauce, so kinda scared to over-tomato it up. I'll see how it develops.
Gonna be some good eatin hopefully.
Last edited by didonk; 03-30-2018 at 09:43 AM.
05-30-2018
, 11:36 PM
I've gotten into chili lately, making a great chicken breast based chili that I may post later - just a super basic mix. Decided to try something from one of the links itt
Starting with Onion, Green Pepper, Celery, Garlic, Hot pepper
Sautee
Then adding a bunch of ground beef and cut up sausage
And once that has browned, added stewed tomato, green chili, tomato paste+sauce, chili seasoning
And then finally some extra seasonings with 1/2 a beer, some tabasco, cumin, garlic powder, salt, pepper.
Let it cook for as much patience as I had
Served with a glass of rose because I'm classy af
8 servings at 700cal/34p a serving
A bit watery for me, if I made it again would go in the slow cooker, with some extra ingredient to absorb some liquid (potatoes?)
Despite that still came out delicious
Starting with Onion, Green Pepper, Celery, Garlic, Hot pepper
Sautee
Then adding a bunch of ground beef and cut up sausage
And once that has browned, added stewed tomato, green chili, tomato paste+sauce, chili seasoning
And then finally some extra seasonings with 1/2 a beer, some tabasco, cumin, garlic powder, salt, pepper.
Let it cook for as much patience as I had
Served with a glass of rose because I'm classy af
8 servings at 700cal/34p a serving
A bit watery for me, if I made it again would go in the slow cooker, with some extra ingredient to absorb some liquid (potatoes?)
Despite that still came out delicious
