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Started By
Message
I need to make a 5-star chili - recipes/advice?
Posted on 10/12/16 at 6:30 pm
Posted on 10/12/16 at 6:30 pm
Some friends and I are having something of a chili cookoff (small batch) in a few weeks. I enjoy cooking but don't have tons of experience with chili. I've made it obviously, but never took it too seriously.
I'd like to have fun with cooking it, so not looking for anything that's too simple in ingredients or prep... but I'm not traveling to central America for an obscure spice either.
I'll be doing my own research but thought I'd get F&D's input first. Any of you guys have recipes/general advice on a good chili?
I'd like for mine to be on the spicier side, but nothing ridiculous so it can be a crowd-pleaser.
Even if you don't have full blown recipe, if you have any wrinkles or techniques you'd like to share, I'd be very appreciative.
I'd like to have fun with cooking it, so not looking for anything that's too simple in ingredients or prep... but I'm not traveling to central America for an obscure spice either.
I'll be doing my own research but thought I'd get F&D's input first. Any of you guys have recipes/general advice on a good chili?
I'd like for mine to be on the spicier side, but nothing ridiculous so it can be a crowd-pleaser.
Even if you don't have full blown recipe, if you have any wrinkles or techniques you'd like to share, I'd be very appreciative.
This post was edited on 10/12/16 at 6:32 pm
15
Posted on 10/12/16 at 6:32 pm to Swoopin
Gris Gris will be here shortly to link a thread with a can't miss recipe
Posted on 10/12/16 at 6:37 pm to Swoopin
This Texas Chili was pretty damn good, but it isn't what some people call chili.
Posted on 10/12/16 at 6:38 pm to SW2SCLA
mt
Posted on 10/12/16 at 8:07 pm to Swoopin
I've made that dude Cajunates and its damn good.
Posted on 10/12/16 at 8:09 pm to Swoopin
There is a good, large one I put in the Recipe Book above. Just divide it by 4 or 5.
Posted on 10/12/16 at 8:13 pm to Swoopin
Sorry to get somewhat off-topic, but have any if you ever heard of adding fresh sliced mushrooms in chili? I met a good ol boy who did it, and it was great -- they soaked up the flavor similar to how they do in a crawfish boil.
Posted on 10/12/16 at 8:35 pm to I am GLORIOUS
Buy some Ragin' Blaze seasoning. It has won several cookoffs made straight out of the package.
He is a poster here under the name "Got Blaze".
Ragin' Blaze Website
PS - His fajita mix is damn good, too.
He is a poster here under the name "Got Blaze".
Ragin' Blaze Website
PS - His fajita mix is damn good, too.
Posted on 10/12/16 at 8:38 pm to I am GLORIOUS
quote:I wouldn't slice them, I'd dice them, so they're more like chunks of meat. They would add a lot of umami especially if sauteed thoroughly before adding.
have any if you ever heard of adding fresh sliced mushrooms in chili?
Posted on 10/12/16 at 9:12 pm to Swoopin
Here.
Follow this
Except use fresh Garlic, Chili Grind Meat, and better chili powder.
This is a prize winning recipe. How do I know? I won the prize with it.
Oh and add a milk chocolate, maybe a half bar of Hershey's for the amount I cooked.
Edited to add:
Whatever you do, cook it at least once before you compete.
Follow this
Except use fresh Garlic, Chili Grind Meat, and better chili powder.
This is a prize winning recipe. How do I know? I won the prize with it.
Oh and add a milk chocolate, maybe a half bar of Hershey's for the amount I cooked.
Edited to add:
Whatever you do, cook it at least once before you compete.
This post was edited on 10/12/16 at 9:32 pm
Posted on 10/12/16 at 9:21 pm to Stadium Rat
quote:available in any stores in NOLA?
Buy some Ragin' Blaze seasoning. It has won several cookoffs made straight out of the package.
Posted on 10/12/16 at 9:37 pm to Swoopin
Posted on 10/12/16 at 10:15 pm to Swoopin
Add in orange juice and coke, seems to be popular at the BBQ cook off in Houston. It's all I hear about
Posted on 10/12/16 at 10:53 pm to Swoopin
Ragin blaze would cost 10 bucks for a packet of seasoning that makes 2 pounds of chili. I think I'll pass on that.
Posted on 10/12/16 at 11:20 pm to Swoopin
Use good fresh chili powder.
Posted on 10/13/16 at 1:33 am to SW2SCLA
quote:
Gris Gris will be here shortly to link a thread with a can't miss recipe
You're so funny. Not linking that thread to this post.
I love one from Cook's Country. Will post tomorrow.
This post was edited on 10/13/16 at 10:01 am
Posted on 10/13/16 at 1:42 am to Swoopin
Read this thread. The recipe to which I referred is there among others.
Posted on 10/13/16 at 5:58 am to Swoopin
Random tips:
Get dried peppers and make a sauce by toasting them and blending with water or stock. This is your base and eliminates the need foe chili powder. Someone on this board recommended this to me several years back, and I have never looked back. It's a chili game changer.
Chuck roast. Browned whole in the pot and then cubed.
If you have access to any wild game mammals, that can add a lot. I've done a couple chilis that were 1/1 chuck roast/wild boar, and the boar gaminess is a great extra layer.
A heavy stout. I like Oscar Blues Ten Fidy, but any high ABV stout or porter will work.
Get dried peppers and make a sauce by toasting them and blending with water or stock. This is your base and eliminates the need foe chili powder. Someone on this board recommended this to me several years back, and I have never looked back. It's a chili game changer.
Chuck roast. Browned whole in the pot and then cubed.
If you have access to any wild game mammals, that can add a lot. I've done a couple chilis that were 1/1 chuck roast/wild boar, and the boar gaminess is a great extra layer.
A heavy stout. I like Oscar Blues Ten Fidy, but any high ABV stout or porter will work.
Posted on 10/13/16 at 6:03 am to BottomlandBrew
quote:
cubed.
Posted on 10/13/16 at 6:33 am to LSUballs
What's the objection to cubed?
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