Chili

[The Evil Empire]

I need a good Chili recipe, Please help. Calling OneJayHawk,
I would like it to be a Meat chili, and it needs to be mild. Kids will be eating it.
Thanks in advance. Any tips will be helpfull. I also need it to feed about fifty.

[Moonlight J]

http://allrecipes.com/Recipe/cha-cha...li/Detail.aspx -- you can sub out the spicy

[onejayhawk]

From a lawyer in San Antonio.

I take mullatos (dried ripe poblanos) and pasilla (another dried pepper) toast them on an iron skillet for about a minute, then simmer them a few minutes until soft. I roast and peel red bell peppers (for more pulp and flavor). I puree it them and add mexican oregano, salt, and commino to make a paste.

Saute yellow onion and then some garlic in the main pot.

I uses 3 sizes of meat: stew meat, chili ground, and hamburger ground.

brown the meat in batches, largest first, and add to chili pot.
Add the estimated amount of my chili paste, water, and beer. slow simmer.

If you want a smokey hot flavor, add some pureed chipotle peppers at some point.

about 30 minutes before done taste for seasoning, and adjust using fancy light chili powder, salt, commino, and garlic powder, adjust thickness with corn meal (you do not need much because the bell pepper pulp and 3 sizes of meat give it more body).
If making killer hot chili, add chopped chili petins or habeneros at that point.

Some basic rules of chili:

1) Brown the meat in small batches. The point is to brown and not braise. Meat contains water, which will boil given half a chance. Spread the meat ot to avoid this.

2) Toast your seasonings, especially if using whole dried peppers. Toast whole peppers til crunchy, pour out the seeds, and then crush in a blender or coffee grinder. Cumin should also be toasted a shade darker

3) Put your dried peppers, cumin, herbs and other dry seasonings in a Pyrex bowl or measuring cup, and pour over a cup of boiling water. This is a technique common in making curry. The resulting slurry will release the flavors into the chili more quickly.

4) Water works as well as anything for liquid. Adding beer just before serving is nice, but using it for the long cooking is unnecessary.

5) Consider baking in a covered dish, such as a dutch oven. Brown meat and cook with water and peppers for a while. Add the rest of the seasonings and bake at 300 for 2-3 hours. A paste of equal parts boiling water and cornmeal can be added to thicken the batch. Add just before baking.

6) Tomatoes are permitted. A spoon of paste gives a nice body. Add midway.

7) Onions and garlic should also be added midway. Dry peppers and cumin early on. Green peppers late. Beer and beans just before serving.

8) Chili that is not spicy enough to require a fire extinguisher is spagetti sauce. All right in its place, but not the genuine article.

J

[Bob Kohm]

From a lawyer in San Antonio.

I take mullatos (dried ripe poblanos) and pasilla (another dried pepper) toast them on an iron skillet for about a minute, then simmer them a few minutes until soft. I roast and peel red bell peppers (for more pulp and flavor). I puree it them and add mexican oregano, salt, and commino to make a paste.

Saute yellow onion and then some garlic in the main pot.

I uses 3 sizes of meat: stew meat, chili ground, and hamburger ground.

brown the meat in batches, largest first, and add to chili pot.
Add the estimated amount of my chili paste, water, and beer. slow simmer.

If you want a smokey hot flavor, add some pureed chipotle peppers at some point.

about 30 minutes before done taste for seasoning, and adjust using fancy light chili powder, salt, commino, and garlic powder, adjust thickness with corn meal (you do not need much because the bell pepper pulp and 3 sizes of meat give it more body).
If making killer hot chili, add chopped chili petins or habeneros at that point.

Some basic rules of chili:

1) Brown the meat in small batches. The point is to brown and not braise. Meat contains water, which will boil given half a chance. Spread the meat ot to avoid this.

2) Toast your seasonings, especially if using whole dried peppers. Toast whole peppers til crunchy, pour out the seeds, and then crush in a blender or coffee grinder. Cumin should also be toasted a shade darker

3) Put your dried peppers, cumin, herbs and other dry seasonings in a Pyrex bowl or measuring cup, and pour over a cup of boiling water. This is a technique common in making curry. The resulting slurry will release the flavors into the chili more quickly.

4) Water works as well as anything for liquid. Adding beer just before serving is nice, but using it for the long cooking is unnecessary.

5) Consider baking in a covered dish, such as a dutch oven. Brown meat and cook with water and peppers for a while. Add the rest of the seasonings and bake at 300 for 2-3 hours. A paste of equal parts boiling water and cornmeal can be added to thicken the batch. Add just before baking.

6) Tomatoes are permitted. A spoon of paste gives a nice body. Add midway.

7) Onions and garlic should also be added midway. Dry peppers and cumin early on. Green peppers late. Beer and beans just before serving.

8) Chili that is not spicy enough to require a fire extinguisher is spagetti sauce. All right in its place, but not the genuine article.

J

:goodpost::dance::goodpost:

[TranaGreg]

Posted on the old board but worthy of posting here ... an old classic ...

Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the Budweiser truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, So I accepted.


Here are the scorecards from the event:


Chili # 1 -- Mike's Maniac Mobster Monster Chili
Judge # 1 - A little too heavy on the tomato. Amusing kick.
Judge # 2 - Nice, smooth tomato flavor. Very mild
Judge # 3 - Holy ****, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.


Chili # 2 -- Arthur's Afterburner Chili
Judge # 1 - Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 - Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 - Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.


Chili # 3 -- Fred's Famous Burn Down the Barn Chili
Judge # 1 - Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 - A beanless chili, a bit salty, good use of peppers.
Judge # 3 - Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting ****-faced from all of the beer.


Chili # 4 -- Bubba's Black Magic
Judge # 1 - Black bean chili with almost no spice. Disappointing.
Judge # 2 - Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 - I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. bitch is starting to look HOT -- just like this nuclear waste I'm eating. Is chili an aphrodisiac?


Chili # 5 -- Linda's Legal Lip Remover
Judge # 1 - Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 - Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 - My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.


Chili # 6 -- Vera's Very Vegetarian Variety
Judge # 1 - Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 - The best yet. Aggressive use of peppers, onions, and garlic Superb.
Judge # 3 - My intestines are now a straight pipe filled with gaseous, sulfuric flames. I **** myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my ass with a snow cone.


Chili # 7 -- Susan's Screaming Sensation Chili
Judge # 1 - A mediocre chili with too much reliance on canned peppers.
Judge # 2 - Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 - You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili which slid unnoticed out of my mouth. My pants are full of lava-like **** to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, its too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.


Chili #8 -- Tommy's Toe-Nail Curling Chili
Judge # 1 - The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge #2 - This final entry is a good, balance chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor dude, wonder how he'd have reacted to really hot chili.

[onejayhawk]

I know an anthropology grad student, who did a 2 year stint in SE Africa, who claims the South Africans have that same story about curry. Having had Piri piri, I am not surprised.

J