Chili thread, Mmmm
- Thread starter Spivitz
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I haven't made chili for a long time, need to do it again. I made too much, was eating it every day for about a week lmao
I'm making chili tonight to slow cook all day tomorrow.
I wanted to do over the top chili on the smoker but I won't be home enough tomorrow to watch it.
I really dig my standard chili recipe but I am going to look for something different today.
I wanted to do over the top chili on the smoker but I won't be home enough tomorrow to watch it.
I really dig my standard chili recipe but I am going to look for something different today.
i add it whenever i need to make a fuck ton of chili. and add it quite often anyways now.
it takes on the flavor of whatever meat you're using, and has a similar texture. and you're likely extending your life a few days by replacing some of the ground meat
I'll try some, next batch, holla for a dolla.i add it whenever i need to make a fuck ton of chili. and add it quite often anyways now.
it takes on the flavor of whatever meat you're using, and has a similar texture. and you're likely extending your life a few days by replacing some of the ground meat
I picked up a couple chuck roasts from Costco last week. I have been watching a lot of chili videos on youtube. I think I'm going to mix parts of Meat Church and Malcolm Reed's recipes and do a Texas style on my pellet with the chuck roast and ground meat. No beans or peppers. Let's see how it goes.
Any special ingredients that you guys use, othen than corn and squash.
People say chocolate, are we talking unsweetened baker's choc?
My special ingredients are liquid smoke and sometimes worcestershire sauce.
squash is more special than liquid smoke or worcestershire sauce, aren't those like staples at this point
i saw alex guarnaschelli in a cooking competition, or show, cooking a pretty standard chili, take a few ladles of the chili and put it into a blender and blend the fuck out of it, and add it back to the chili.
also.. fish sauce in chili.
lifehacker.com
next tidbit, is roast your peppers mf'rs.
also.. fish sauce in chili.
Your Chili Needs Fish Sauce, Yes It Does
Hello, and welcome back to the Skillet Chili Cook-Off. After kicking off the series with a super accessible, beanless, honest Texas chili , we’re get
next tidbit, is roast your peppers mf'rs.
Any good recipes for a mild chili without beans? I like beans and like my chili to have some heat in it, but my gf won't eat beans and can't handle anything hotter than Sweet Baby Ray's BBQ sauce.
I'm craving chili though. If I can't come up with something we can both eat, I'll just make a pot for myself and freeze it in portions for later on.
I'm craving chili though. If I can't come up with something we can both eat, I'll just make a pot for myself and freeze it in portions for later on.
My fiancé doesn't like beans so I came up with this:
1.5-2lbs. Chuck Roast (smoke the day before and dice into cubes)
1lb. Ground Sirloin (cook in skillet with salt and pepper)
2 Yellow onions sautéed
2 chipotle peppers in adobo finely chopped (you can do less or replace with a sautéed poblano)
1 lager beer (12oz of Modelo, Budweiser or similar)
1 14.5 oz can of fire roasted diced tomatoes
1 28 oz can stewed tomatoes
2 oz Tomato Paste
1 oz Worcestershire sauce
Season to taste with salt, pepper, chili powder, garlic powder, onion powder, smoked paprika, cumin and smoked chipotle chili powder.
Combine and put either on a pellet smoker or in the oven at 250 for 6-7 hours, stirring every hour. Cooking uncovered on a pellet smoker will make the chili smokier to the taste.
No beans huh...that's tough. More ground meat, other grains like quinoa (we still add it to ours), buckwheat, tempeh is okay if you like the taste, lentils/split peas and more red/green peppers.