Chili w/o beans

[RPM 26315]

Final results. Best batch I've made in a long time. Adding the mole was a great move. Really tied the room together. Nice complex flavors and texture with a back of your throat burn that lingers just long enough.

[NorthLoop 14180]

That's a bold set of ingredients there.. but I gotta say... I'm intrigued. 

 

I might skip the V8 but the mole sounds like it could work. 

[elfenix 34221]

2 hours ago, RPM said:

El Pato hot tomato sauce,

this makes a great meatloaf glaze, btw

[hopkinsnhorns 533]

Anyone have a good green chili recipe?  I was put in charge of our company's cook team (mostly builder association bbq events), but they also have chili cookoffs coming up.  Categories include Best Red Chili, Best Green Chili, Best "Anything Goes" Chili, Best Red Salsa, Best Green Salsa, and best Chuck Wagon desert.

[NorthLoop 14180]

Where the fuck have you been? 

[Gen. Applewhite 226]

1 hour ago, hopkinsnhorns said:

Anyone have a good green chili recipe?  

Doesn't get any easier than this if you have a pressure cooker. I prefer to trim aggressively and give the pork steaks a good sear in a separate pan, then cut into large cubes. I also add a smoked hack hock. The fish sauce is entirely unnecessary. Without the pressure cooker, I use the same ingredients, but sauté the veggies like you would building a chili. While they cook down I boil the ham hock in a separate pot of water to make a couple cups of concentrated stock (a step you can do days in advance). Simmer everything over low heat or in the oven until the pork is tender, then blend as in the recipe.  

https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html

[ztejas 43411]

On 3/25/2018 at 12:36 PM, Dutch said:

1/8 tsp - salt

It's the last 1/8 tsp of salt that really makes it

[hopkinsnhorns 533]

37 minutes ago, NorthLoop said:

Where the fuck have you been? 

You see, it all started when I stumbled upon a stash of OG 4 Loko...

 

Spoiler

jk, I got lost in transition.  Love live Shaggy Bevo.  I'm back, y'all.

 

[hopkinsnhorns 533]

35 minutes ago, Gen. Applewhite said:

Doesn't get any easier than this if you have a pressure cooker. I prefer to trim aggressively and give the pork steaks a good sear in a separate pan, then cut into large cubes. I also add a smoked hack hock. The fish sauce is entirely unnecessary. Without the pressure cooker, I use the same ingredients, but sauté the veggies like you would building a chili. While they cook down I boil the ham hock in a separate pot of water to make a couple cups of concentrated stock (a step you can do days in advance). Simmer everything over low heat or in the oven until the pork is tender, then blend as in the recipe.  

https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html

I think we're working off propane burners.  I'll have a 12V deep cell battery and power inverter for a food processor, but that's about it.  I guess I could look for a manual pressure cooker.

[utee94 15797]

6 minutes ago, hopkinsnhorns said:

I think we're working off propane burners.  I'll have a 12V deep cell battery and power inverter for a food processor, but that's about it.  I guess I could look for a manual pressure cooker.

Well, yeah.  I mean, that technology has only been around for about 350 years, but I'm guessing you might still find a stovetop version around somewhere....

 

 

[hopkinsnhorns 533]

Just now, utee94 said:

Well, yeah.  I mean, that technology has only been around for about 350 years, but I'm guessing you might still find a stovetop version around somewhere....

Yeah, I'm just trying to figure out what we typically use for the burners for the chili events.  I hope it's not the same propane ones we use for crawfish boils.  I don't think I could regulate the flame low enough to not overheat a pressure cooker.  If we had power, I could just bring my own Instant Pot.  I should have clarified.

 

 

[Gen. Applewhite 226]

If you finely dice all the veggies, you won't need to blend it. But, if I may ask, without electricity to power a blender, how to you plan to make your strawberry margaritas?

[hopkinsnhorns 533]

I was wrong.  The SA event is much simpler than the Houston event.  Only CASI-rules chili; no salsas, no chuck wagon dessert.  This makes my life a lot easier.  I doubt I'll even need the food processor.  Shitty thing is there's only about 5 hours from start of cooking to turn in.  Gonna be a bitch to develop some complex flavors in that time.  Sounds like a job for fish sauce and MSG.

[hopkinsnhorns 533]

Actually, instead of fish sauce, a little miso could do wonders to up the umami.  I may just need to do a test batch...

[huge 3793]

Only pic I got.
Weather was perfect for chili.

I did an Ancho and New Mexico slurry and the skin didn’t disintegrate enough. Otherwise it was excellent.

2 pounds stew meat
1 pound chorizo
1 pound venison burger meat

Onion/garlic/jalapeño

Homemade beef broth
1 can diced tomato and 1 can sauce
1 Mexican beer

Several spice dumps and 3 Serrano floaters

[utee94 15797]

14 hours ago, huge said:

Only pic I got.
Weather was perfect for chili.

I did an Ancho and New Mexico slurry and the skin didn’t disintegrate enough. Otherwise it was excellent.

2 pounds stew meat
1 pound chorizo
1 pound venison burger meat

Onion/garlic/jalapeño

Homemade beef broth
1 can diced tomato and 1 can sauce
1 Mexican beer

Several spice dumps and 3 Serrano floaters
 

I used to strain through a tea strainer after blending.  Then my wife got a Vitamix and I've never had to strain since.  They're not cheap, but they're worth every penny IMO.

 

 

[huge 3793]

Yeah all I had to use was a cuisinart hand held.

I’ll come up with something else for next time.

[pops 6980]

On 1/4/2019 at 9:15 AM, utee94 said:

I used to strain through a tea strainer after blending.  Then my wife got a Vitamix and I've never had to strain since.  They're not cheap, but they're worth every penny IMO.

 

 

Yeah...I have a pretty good blendtec but was at my mom's house over Christmas and used her Vitamix... Damn. That is the shit. When my blendtec ever shits the bed that's where I'm headed. I made chili and it turned those pods into velvet. 

[Seasick Sailor 3747]

On 6/24/2018 at 4:40 PM, jimmyjazz said:

Plus, I see I didn't use enough oregano.

 

Made one batch using your recipe in December, and it turned out great. How much oregano would you recommend using?

[jimmyjazz 45877]

1 minute ago, Seasick Sailor said:

Made one batch using your recipe in December, and it turned out great. How much oregano would you recommend using?

Well, I'd be careful.  Go too far and you have a pot of spicy marinara or maybe arrabiata with meat.  (Not the same oregano, but still.)

Add 50% more and see how it tastes?

[Moby Ric 2058]

I've gone from doing all stew meat to half and half with the chili meat.  I think it makes a better texture.

[Seasick Sailor 3747]

On 1/4/2019 at 10:15 AM, utee94 said:

I used to strain through a tea strainer after blending.  Then my wife got a Vitamix and I've never had to strain since.  They're not cheap, but they're worth every penny IMO.

 

 

I noticed a similar issue with mt batch on Saturday. The Guajillos skins didn't break down enough. It still taste great, but I'd like to remedy it next time. Think I'll strain until I eventually breakdown and buy a Vitamix. 

[jimmyjazz 45877]

Yeah, I bought a VitaMix a few years ago and it's a beast.  It's just so much more powerful than the average consumer blender, and it really seems to be built for the long haul.

[huge 3793]

$350-$450 for a blender?

hmmmm

[SydneyCarton 48051]

I'll add to the Vitamix dogpile. We got one with wedding gift cards from Crate and Barrel. The thing is a goddamn beast. We've even used to to make fresh salsa, and the engine/blades run fast enough that it actually will heat up/cook the salsa in the blender. Cooks soup that way as well. Thing is awesome.

[ohchaucer 1443]

19 minutes ago, huge said:

$350-$450 for a blender?

hmmmm

Worth it. Literally liquifies whatever you want. 

[jimmyjazz 45877]

29 minutes ago, huge said:

$350-$450 for a blender?

hmmmm

Well, if you want your blender to last, then yes, it will cost you.  Look how many commercial operations use VitaMix or similar.

Hell, if you're in touch with your feminine side and often feel the need for a frozen marg, good luck finding a less expensive blender that will make those night in and night out without blinking.  VitaMix is the Casey Hampton of blenders.

[huge 3793]

Wait.  Frozen margs are girly?

I do have a Margaritaville Bali at the beach house.  Of course I would buy a Vitamix if I thought I needed one.  Never thought I needed one until now.

hmmmmm

[jimmyjazz 45877]

Nothing wrong with getting in touch with your feminine side.  And your VitaMix.

[Jim Thompson 22]

On 12/9/2018 at 12:09 AM, elfenix said:

this makes a great meatloaf glaze, btw

You can also reduce it down with onion to make a killer enchilada sauce

[deft 6828]

Nothing wrong with getting in touch with your feminine side.  And your VitaMix.

Don’t put your dick in the vitamix.

[jimmyjazz 45877]

13 minutes ago, deft said:

 

Don’t put your dick in the vitamix.

 

That's why I use the poker accessory to get rid of the air pockets.  It's suitably short, which I can't say (oh never mind).

[WhatTheBuck 28771]

God help me, a friend is serving venison chili at poker night this week. He told me his recipe today. Not only is it not chili, it's not even stew. Since one of the group is vegetarian, he's not adding the venison until after it's made. It's tomato soup. With beans.

Calling it tomato soup might be kind. There is some tomato paste in it. Other than that it's Spicy V8, picante sauce, canned chili beans, chili powder, and paprika. When it's hot he melts in some grated Parmesan cheese. No knife will ever touch a vegetable in its preparation. He thinks his chili is hot. 

He's a great guy and a good friend. I'm going to have to eat his chili and tell him it's good. If I can get a photo without him thinking either that I'm mocking it or endorsing it, I'll share it here. No promises. 

[elfenix 34221]

6 hours ago, Moby Ric said:

I've gone from doing all stew meat to half and half with the chili meat.  I think it makes a better texture.

half grind half cubed is how i make a regular batch (the cubed is often smoked brisket).  special batches are 1/3 grind 1/3 cubed 1/3 something on a bone, either ox tails or ribs. 

5 minutes ago, WhatTheBuck said:

God help me, a friend is serving venison chili at poker night this week. He told me his recipe today. Not only is it not chili, it's not even stew. Since one of the group is vegetarian, he's not adding the venison until after it's made. It's tomato soup. With beans.

Calling it tomato soup might be kind. There is some tomato paste in it. Other than that it's Spicy V8, picante sauce, canned chili beans, chili powder, and paprika. When it's hot he melts in some grated Parmesan cheese. No knife will ever touch a vegetable in its preparation. He thinks his chili is hot. 

He's a great guy and a good friend. I'm going to have to eat his chili and tell him it's good. If I can get a photo without him thinking either that I'm mocking it or endorsing it, I'll share it here. No promises. 

get the fuck out of ohio

[WhatTheBuck 28771]

1 hour ago, elfenix said:

get the fuck out of ohio

Don't get sanctimonious with me. I've seen Jade's chili. 

[SydneyCarton 48051]

17 hours ago, WhatTheBuck said:

God help me, a friend is serving venison chili at poker night this week. He told me his recipe today. Not only is it not chili, it's not even stew. Since one of the group is vegetarian, he's not adding the venison until after it's made. It's tomato soup. With beans.

Calling it tomato soup might be kind. There is some tomato paste in it. Other than that it's Spicy V8, picante sauce, canned chili beans, chili powder, and paprika. When it's hot he melts in some grated Parmesan cheese. No knife will ever touch a vegetable in its preparation. He thinks his chili is hot. 

He's a great guy and a good friend. I'm going to have to eat his chili and tell him it's good. If I can get a photo without him thinking either that I'm mocking it or endorsing it, I'll share it here. No promises. 

If you're lying to his face instead of correcting the problem, then YOU are the problem, sir. 

[elfenix 34221]

14 minutes ago, SydneyCarton said:

If you're lying to his face instead of correcting the problem, then YOU are the problem, sir. 

you can't fix ohio.  i make chili for OSU-Mich and people will come by and tell me how spicy it is before i've put anything but anchos in it. 

[SydneyCarton 48051]

Just now, elfenix said:

you can't fix ohio.  i make chili for OSU-Mich and people will come by and tell me how spicy it is before i've put anything but anchos in it. 

And you should tell them to shut the fuck up and get their shineboxes. 

[hopkinsnhorns 533]

Any foodies have any thoughts on adding red miso paste to up the umami for short turn-around(5 hr) competition chili?  I'm planning on doing a test batch this weekend, pending input from y'all.

[pops 6980]

On 1/7/2019 at 4:49 PM, WhatTheBuck said:

Don't get sanctimonious with me. I've seen Jade's chili. 

Who hasn't

[hopkinsnhorns 533]

First batch of test chili, made with a blend of chilis grown/dried by my friend and ground by me today, including scorpion, Klinger’s Florida grove (aka bird) and ghost peppers.  I skipped the miso as all I could find was miso broth, but I might buy some online before the competition.  Upped the umami with some ground shiitake mushrooms and some MSG.

imgur

Edited January 13, 2019 by hopkinsnhorns

[hopkinsnhorns 533]

Pre-simmer


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[Coyote 269]

Leftover brisket chili finishing up. Frito pie is happening tonight.

[hopkinsnhorns 533]

Favorite way to thicken? I used a couple tablespoons of ground shiitake mushrooms, which helped, but after some simmering, I’m getting a pretty good grease pool on top. Thinking about making a small batch of roux with some oil/flour and some more chili powder. Thoughts?


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[CooterBrown 18001]

Favorite way to thicken? I used a couple tablespoons of ground shiitake mushrooms, which helped, but after some simmering, I’m getting a pretty good grease pool on top. Thinking about making a small batch of roux with some oil/flour and some more chili powder. Thoughts?


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Masa you heathen.

[elfenix 34221]

42 minutes ago, hopkinsnhorns said:

Favorite way to thicken? I used a couple tablespoons of ground shiitake mushrooms, which helped, but after some simmering, I’m getting a pretty good grease pool on top. Thinking about making a small batch of roux with some oil/flour and some more chili powder. Thoughts?


Sent from my iPhone using Tapatalk

roux is just going to add to the grease on the top.  the oil separates from the flour pretty easily. 

the real secret is to not add a bunch of liquid to begin with.

and turn off your tapatalk signature

Edited January 13, 2019 by elfenix

[Coyote 269]

Plenty of cheese for the ol lady.

 

[hopkinsnhorns 533]

Looked worse than it really was; no thickener necessary. A good stir and it looked like a luscious gravy. I’m letting it simmer with the lid off to thicken a bit more while the rice cooks.



For the cook off, I’m going to be making a very large batch in a huge stainless steel pot. I’m thinking I’m going to cut back on the beef broth (by half) and just mix in some Better Than Bouillon beef concentrate to keep the flavor but limit the time needed to thicken. I can always add liquid if needed.


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[NoName 16349]

12 hours ago, hopkinsnhorns said:

Looked worse than it really was; no thickener necessary. A good stir and it looked like a luscious gravy. I’m letting it simmer with the lid off to thicken a bit more while the rice cooks.



For the cook off, I’m going to be making a very large batch in a huge stainless steel pot. I’m thinking I’m going to cut back on the beef broth (by half) and just mix in some Better Than Bouillon beef concentrate to keep the flavor but limit the time needed to thicken. I can always add liquid if needed.


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uh, that doesn't look bad at all. feel free to ship some my way...

[NorthLoop 14180]

Yeah looks pretty good. Almost gets you a pass for putting mushrooms in it 😁