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Started By
Message
I guess F&D needed another chili post (photos)
Posted on 2/25/13 at 9:33 am
Posted on 2/25/13 at 9:33 am
With all the rain most folks who didn't give up beef probably made chili over the weekend. Here is mine. I am a fan of thick gravy in my chili and you will eventually see that.
Ingredients:
2 1/2 pounds of ground chuck with sufficent fat to give flavor. Lawry's garlic salt, kosher salt, black pepper, Oregano, Chili powder, red pepper, onion, oil.
and Cumin
and Masa Flower
Brown the ground beef - sometimes I use stew meat cut to 1/4 inch pieces or chopped with chef knife, but I had this. I (eventually) added 1 1/2 tablespoon Lawry's, 1 Tablespoon black pepper, 2 Tablespoons oregano (wait and taste for salt later) I go on and start adding the seasonings (except for the cumin) when I brown the beef because I don't like the smell of unseasoned ground beef cooking. I think the cumin breaks down if cooked a lot, so I wait until close to the end to add it.
And onions:
When the beef has browned, I add chili powder (eventually 4 Tablespoons added as an initial 2 Tablespoons)
and then a second 2 Tablespoons
and 1 teaspoon of red pepper. I let this cook for a little while then taste for flavor. This batch was ok with 4 Tablespoons chili powder and 1 teaspoon of red pepper. For whatever reason I sometimes add more, but never less.
This pot looks about right and passed the taste test.
next add cumin - 2 Tablespoons
At this point my recipe may vary from yours, because I like thick chili gravy in my chili and the taste and thickness that Masa flour adds.
Start with 3 Tablespoons Masa flour in a bowl and add enough water to make a thick paste.
Then add it to the chili - 2/3rds here
Not enough so I added the other 1/3rd
The chili gets really thick so I added less than a cup of water and probably skimmed a little fat away with a few paper towlels. Cook the chili long enough to set the flour (maybe 10 minutes)
Ready to eat:
And I did.
Ingredients:
2 1/2 pounds of ground chuck with sufficent fat to give flavor. Lawry's garlic salt, kosher salt, black pepper, Oregano, Chili powder, red pepper, onion, oil.
and Cumin
and Masa Flower
Brown the ground beef - sometimes I use stew meat cut to 1/4 inch pieces or chopped with chef knife, but I had this. I (eventually) added 1 1/2 tablespoon Lawry's, 1 Tablespoon black pepper, 2 Tablespoons oregano (wait and taste for salt later) I go on and start adding the seasonings (except for the cumin) when I brown the beef because I don't like the smell of unseasoned ground beef cooking. I think the cumin breaks down if cooked a lot, so I wait until close to the end to add it.
And onions:
When the beef has browned, I add chili powder (eventually 4 Tablespoons added as an initial 2 Tablespoons)
and then a second 2 Tablespoons
and 1 teaspoon of red pepper. I let this cook for a little while then taste for flavor. This batch was ok with 4 Tablespoons chili powder and 1 teaspoon of red pepper. For whatever reason I sometimes add more, but never less.
This pot looks about right and passed the taste test.
next add cumin - 2 Tablespoons
At this point my recipe may vary from yours, because I like thick chili gravy in my chili and the taste and thickness that Masa flour adds.
Start with 3 Tablespoons Masa flour in a bowl and add enough water to make a thick paste.
Then add it to the chili - 2/3rds here
Not enough so I added the other 1/3rd
The chili gets really thick so I added less than a cup of water and probably skimmed a little fat away with a few paper towlels. Cook the chili long enough to set the flour (maybe 10 minutes)
Ready to eat:
And I did.
This post was edited on 9/26/13 at 9:13 am
Posted on 2/25/13 at 9:36 am to MeridianDog
looks great.
i like me some beans though
i like me some beans though
Posted on 2/25/13 at 9:38 am to MeridianDog
Looks good. How long did it take, start to finish?
(Did you see that I added a post to your hot dog thread?)
(Did you see that I added a post to your hot dog thread?)
Posted on 2/25/13 at 9:41 am to MeridianDog
I'd eat it. But if I'm making it I'm gonna drain the greese, add bell peppers, some form of tomaters, and a beer.
Posted on 2/25/13 at 9:41 am to MeridianDog
Next time you should toast the chili powder in a dry cast iron skillet.
Posted on 2/25/13 at 9:54 am to MeridianDog
Who the heck gives up meat for lent?
IWEI.. like some tomatoes in it though
Posted on 2/25/13 at 9:55 am to Darla Hood
quote:
How long did it take, start to finish?
I was just doing it, and photos make it take longer.
Maybe an hour?
Posted on 2/25/13 at 10:08 am to MeridianDog
Needs fresh peppers...and a damn Hershey bar...
Posted on 2/25/13 at 10:10 am to MeridianDog
quote:
add bell peppers, some form of tomaters, and a beer.
I'm with you. I like mine with more liquid. That looks more like taco meat than a chili.
I use masa to thicken as well. When you don't have that on hand, finely crushed tortilla chips have a similar effect and work fine as a substitute.
Posted on 2/25/13 at 10:42 am to HungryTiger
No peanut butter?
I'd eat it - good job.
Posted on 2/25/13 at 10:42 am to MeridianDog
I cut my own meat with a food processor, and roast and grind dried chiles.
Posted on 2/25/13 at 11:06 am to Joe Btfsplk
quote:
I cut my own meat with a food processor, and roast and grind dried chiles.
Pics or GTFO!
Seriiously, though, those are both boss moves. For chili to eat straight out of the bowl, I prefer dicing up a beef roast. Mainly use ground beef for hot dog chili.
Posted on 2/25/13 at 11:13 am to MeridianDog
Damnit! You made me hungry for chili now.
Posted on 2/25/13 at 11:22 am to LSUballs
quote:
f I'm making it I'm gonna drain the greese, add bell peppers, some form of tomaters, and a beer.
absolutely. also, dried oregano? come on.
Posted on 2/25/13 at 11:48 am to Rohan2Reed
How about taking some of your chili with a dollop of sour cream and put it on top of Cajunate's jalapeno cornbread waffle?
I'll take 2 orders to go please.
That's what Willis Was Talkin About!
I'll take 2 orders to go please.
That's what Willis Was Talkin About!
Posted on 2/25/13 at 12:23 pm to TigerMyth36
I like tomatoes in mine as well, whether its rotel, fresh or stewed. I loved tomatoes. I'd also add just a little cayenne to give it some bite.
Posted on 2/25/13 at 12:53 pm to OTIS2
quote:
Needs fresh peppers...and a damn Hershey bar...
I hardly ever have fresh peppers in the fridge or dried ones in the cabinet and I always add a hershey's bar to my chili - have done that for years because it causes the chili flavor to bloom. But we had no chocolate in the house and I was too lazy to leave.
Lazy = Not much of a reason is it?
still good without it, just not as good.
This post was edited on 2/25/13 at 1:26 pm
Posted on 2/25/13 at 1:07 pm to CHEDBALLZ
quote:
tomatoes, beans and such
I cooked competition chili for a while and like the competition style recipes, which have no tomato or beans.
When cooking for the grandkids, I mild it down a little and add beans.
Anyone who knows me knows that I can eat any food cooked any number of ways. All of the suggetsions offered here make sense to me and have been used in my kitchen at one point or another.
In the great scheme of things, this was one pot of chili in a lifetime of chili cooking.
quote:
I'd also add just a little cayenne
I didn't add cayenne because I used Red Pepper (see first photo). It was plenty hot. I find that Red Pepper gives all the heat I ever want. And if anyone was lucky enough to receive an invitation to eat at my table, I would have had more than enough fire available to add if it was not zippy enough for their taste preference.
I always ask folks to taste before adding salt or pepper or whatever, and you should have tasted it before adding cayenne.
As for me, it was more than good enough chili. Had I been cooking competition, the recipe would have changed only to add a little more heat and a tad more liquid or a bit less Masa so that it was slightly thinner in the bowl. In competition, I use a special chili powder blend that we will not discuss here.
Posted on 2/25/13 at 1:07 pm to CHEDBALLZ
deleted double post
sorry
sorry
This post was edited on 2/25/13 at 1:25 pm
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