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Senior Member
Join Date: Feb 2000
Location: Lacey, WA. USA
Posts: 25,310
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My ex-wife's mother is Spanish. They both make chili in a frying pan, and the beans are separate, in a pot. The "chili" is not thick. It has bits of pork in it and a small bit of stewed tomato, but it's mostly a clear sauce. You mix some of that into a bowl of beans and eat it with thick, homemade flour tortillas. The chili is almost always made with fresh, green jalapenos. Sometimes powdered red chili is used. Both are VERY spicy. The red chili is not necessarily spicier than the green, but it will do a number on your stomach if you're not careful. I don't miss much from that marriage, but I definitely miss this food.
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Man of Carbon Fiber (stronger than steel) Mocha 1978 911SC. "Coco" |
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GAFB
Join Date: Dec 1999
Location: Raleigh, NC, USA
Posts: 7,842
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Quote:
Can you tell me more about removing the skins? I usually just hydrate the entire chile (after coring and seeding) in hot water, then throw them in the blender whole without skinning. Ted - it'd be impossible (as far as I know) to fire-roast a dried chili. They're too fragile. However, I definitely fire roast all the fresh chilis that go in my chili. A given batch of my chili usually has 4-6 different types of chilis in it (ancho, pasilla, chipotle, jalapeno, serrano, habanero). Fresh ones including jalapeno, serrano, and habanero get roasted. Actually, I've never had the stones to fire habaneros. They require extreme caution when handling. Man I have worked up an appetite on this thread. I bet with a little arm-twisting I could be convinced to bring a big pot of chili to RR3...
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Several BMWs |
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Join Date: Apr 2002
Posts: 30,507
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is this thing on?
Join Date: May 2000
Location: Franklin, NJ
Posts: 2,527
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please send samples.......
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Occam's Razor
Join Date: Jan 2002
Location: Lake Jackson, TX
Posts: 2,663
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Quote:
Then, after about five minutes, you end up with a pulpy mass on one side of the skin. you lay the chili flat and carefully scrap the pulp off with the back side of a butter knife. It's basically a way to eliminate the skin, which i believe is slightly bitter. That pulp is what contains the flavor and capsaicin oil (the "hot").
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Craig '82 930, '16 Ram, '17 F150 |
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(the shotguns)
Join Date: Feb 2006
Location: Maryland
Posts: 21,685
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wow this thread is an eye opener!
i had no idea beans weren't supposed to be in chili. of course you TX guys think brisket (sp?) is good meat so who knows ![]() can you guys post some pics of your chili if you have any handy? it seems there are some massive differences between chili i'm used to and chili from other parts of the country.
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***************************************** Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again! I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions. |
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Bug Eating Member
Join Date: Jul 2007
Location: A swamp near you
Posts: 2,068
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Mmmmm, chili.
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Light,Nimble,Uncivilized
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Red chili powder, cumin, sugar, salt, pepper, garlic, chopped tomatos (canned is fine), no beans, 1 lb each of hot italian ground sausage, chunk stew meat, and ground beef, A couple of large sweet onions and lots of fresh chilis (depends on what is available at the time). I usually just chop the chilis but maybe I'll try fire roasting next time.
Brown the meat in a big heavy pot, add the rest of the ingredients and simmer at least 6-8 hours, stiring occasionally. Top your bowl with some shredded cheddar and a dolp of sour cream and enjoy with a cold beer and some corn bread with honey butter. There are some on this board who've had my chili. They say the ring sting is worth it though.
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Drago '69 Coupe R #464 |
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I'm with Bill
Join Date: Feb 2005
Location: Jensen Beach, FL
Posts: 13,028
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This is my base recipe, I play with it a little adding chili powder, and more cayenne pepper. I also add hot peppers to it too. I am always messing with the ingredients but this is where I start. The best part is that its lowfat.
5 Alarm Chili - Lowfat 1 lb lean ground turkey (chicken or Beef will work too) 1 onion chopped 1 clove garlic minced 1 Green Pepper seeded and chopped 14 oz pinto beans drained 28 oz dices tomatos (sodium free) 1 tsp. oregano 1/2 tsp. cumin 1/2 tsp. black pepper, freshly ground 1/2 tsp. cayenne pepper 1. Brown ground beef in non stick dutch oven or large pot along with onion, garlic and green pepper over medium heat until meat is fully cooked. Drain off excess oil. 2. Add spices and beans. Stir together for 1 minute. 3. Add tomatoes and bring to boil. Lower heat and let simmer on low for 15 minutes, stirring occasionally.
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1978 Mini Cooper Pickup 1991 BMW 318i M50 2.8 swap 2005 Mini Cooper S 2014 BMW i3 Giga World - For sale in late March |
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Occam's Razor
Join Date: Jan 2002
Location: Lake Jackson, TX
Posts: 2,663
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Quote:
Basically smoking a brisket amounts to just another reason to get together and do nothing but drink and watch football all day!! But that's another thread!!
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Craig '82 930, '16 Ram, '17 F150 |
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GAFB
Join Date: Dec 1999
Location: Raleigh, NC, USA
Posts: 7,842
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Thanks Craig. I really need to start taking down some notes, so far my technique is all in my head. But, I'll definitely try that next time.
One thing that was really good at VIR - was that we heated the chili pot on a charcoal barbecue. Closing the pot inside the barbecue all afternoon imparted some amazing flavors!
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Several BMWs |
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N-Gruppe doesn't exist
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[QUOTE=dtw;3547724]
Ted - it'd be impossible (as far as I know) to fire-roast a dried chili. They're too fragile. However, I definitely fire roast all the fresh chilis that go in my chili. A given batch of my chili usually has 4-6 different types of chilis in it (ancho, pasilla, chipotle, jalapeno, serrano, habanero). Fresh ones including jalapeno, serrano, and habanero get roasted. Actually, I've never had the stones to fire habaneros. They require extreme caution when handling. QUOTE] opps forgot about yours being dried i usually use fresh peppers in mine and add NM Chile powder to get the flavor i am looking for. ancho,serrano, jalapeno, and hatch are the ones i use for fresh. grill a couple minutes each side till they start to blister, then it off to the zip lock in a towel for a few minutes. never have tried dried Chiles. Jim- 5 alarm chili in 15mins? you rely on cayenne for your heat? you need to let it stew for awhile to get all the flavors to meld together. IMO Drago's "ring sting" is worth it most of the time. but two weekends ago it was too much. of course it could have been the way the hawks were playing that Sunday that made me sick Monday morning.
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Ted '70 911T 3.0L "SKIPPY" R-Gruppe #477 '73 914 2.0L SOLD bye bye "lil SMOKEY" ![]() "Silence is Golden, but duct tape is SILVER.” other flat fours:'77 VWBus 2.0L & 2002 ImprezaTS 2.5L |
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Crusty Conservative
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Take the chili recipe you like best, then substitute a good robust beer for the other boring liquids (water, chicken stock, whatever, OUT!). No beans, of course. NOW you got yourself some chili!!
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Bill 69 911 T Targa, 2.4E w/carbs (1985-2001) 70 911 S Coupe, 2nd owner (1989- 2015) 73 911 T Targa, 3.2 Motronic (2001- ) |
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I'm with Bill
Join Date: Feb 2005
Location: Jensen Beach, FL
Posts: 13,028
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Ted - That is the recipe I start with and yes, I discovered that letting it simmer about 4-5 hours creates the best results.
The whole cooking portion of that recipe takes over an hour if done right. One of my variations is to cook all the veggies in one pan and the turkey in another. Once the turkey is cooked I drain the oil then add the veggies with their juice. It adds a lot more flavor to it.
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1978 Mini Cooper Pickup 1991 BMW 318i M50 2.8 swap 2005 Mini Cooper S 2014 BMW i3 Giga World - For sale in late March |
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GAFB
Join Date: Dec 1999
Location: Raleigh, NC, USA
Posts: 7,842
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Quote:
I have also received feedback that my chili 'is as hot going out as it was going in'. The most questionable feedback was "the house was uninhabitable for two days after eating your chili". Copious amounts of fresh-ground spices and piles of lean protein...heh...go figure.
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Several BMWs |
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19 years and 17k posts...
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I use elk as the meat, fresh chilis (no chili powder), brown sugar, cinnamon and cocoa powder...
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Art Zasadny 1974 Porsche 911 Targa "Helga" (Sold, back home in Germany) Learning the bass guitar Driving Ford company cars now... www.ford.com |
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No Band
Join Date: May 2007
Location: The Casino
Posts: 3,901
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I cook really well, but couldn't give you recipes because I never measure anything....
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Registered
Join Date: Sep 2002
Location: dfw tx
Posts: 3,957
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Now for the entertainment in the Pelican Chile Cookout...
http://www.fileden.com/files/2006/6/30/99314/Tommy%20Alverson%20-%20No%20Beans%20Chilihead.mp3
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72 914 2056: 74 9146 2.2: 76 914 2.0 |
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No Band
Join Date: May 2007
Location: The Casino
Posts: 3,901
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Well I can give you one but don't tell anyone it's a secret
![]() In a large bowl add the following ingredients: 1 box Stove Top Stuffing Mix 1 Large softened cream cheese. 1 regular size bag of shredded colby jack cheese 1 jar of real bacon bits (the ones for salads) 1 small bag of salad shrimp then mix it up and add salt to where you are happy with it. stuff this into the jalapenos and put a toothpick through them to keep them from falling open. Bake them in the oven at 300 for a half hour or so, really just till the peppers get soft. grab a cold beer and enjoy. can be made on the grill also. We call them Ratones or "Rats". Another favorite of mine is grilled cactus leaves. Skin them and dust them with regular fajita seasoning and grill them like you would a steak. Tryem you might like em..... ![]()
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Bollweevil
Join Date: Dec 2003
Location: Fulshear, Texanistan
Posts: 3,361
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This is my recipe for what I consider a more traditional Texas Chili (and actually has won a couple of awards) :
2 # chili grind beef 1# ground pork 1 Med. Onion chopped 5-6 garlic cloves chopped 20 oz. Tomato sauce 6 red chili peppers ¼ C. chili powder 1 t. salt 1 t. cayenne pepper 1 t. Louisiana tobasco sauce 1 T. oregano 1 T. Cumin 1 T. Paprika Brown meat, onion, garlic. Add tomato sauce and ¼ C water and stir. Add Everything else and stir well. Add water to cover and simmer 2 hours. Blend 2 T. flour and ¼ cup water. When well blended stir in slowly and cook until slightly thickened. Note: this makes a fairly good sized pot. You can probably cut in half easily. If you can’t find ground pork (NOT sausage), just substitute more chili grind beef or hamburger grind. Served best with good flour tortillas and ice cold coke (or beer). Some like to top the bowl off with shredded cheddar cheese.
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Jack 74 911 Coupe 2.7L - K21 Option - S suspension |
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