- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Chili Ingredient
Posted on 11/22/20 at 5:29 pm
Posted on 11/22/20 at 5:29 pm
that sets your recipe apart from the rest?
I'm going coffee...It just makes it so much better!
I'm going coffee...It just makes it so much better!
15
Posted on 11/22/20 at 5:42 pm to Ole Boy
Never used chocolate but a lot of recipes call for it.
I like to use chicken broth instead of water or beef broth. It’s counterintuitive, but a lot of recipes call for it and it just smooths out the taste.
I like to use chicken broth instead of water or beef broth. It’s counterintuitive, but a lot of recipes call for it and it just smooths out the taste.
Posted on 11/22/20 at 5:44 pm to BengalBen
Counterintuitive but not a bad idea. I've seen a lot of recipes call for chicken stock when you would think beef would be more appropriate
Posted on 11/22/20 at 5:45 pm to BengalBen
I actually use both...I like spicy so the key to me is keeping the heat at the right temp and the darker color
This post was edited on 11/22/20 at 5:46 pm
Posted on 11/22/20 at 5:52 pm to Ole Boy
I use three different grinds of beef for a variety of textures. Some standard ground beef, some chili ground beef and stew meat diced to about 1/4-1/2 inches.
This post was edited on 11/22/20 at 5:53 pm
Posted on 11/22/20 at 6:06 pm to Ole Boy
Hershey bar.
Posted on 11/22/20 at 6:07 pm to Ole Boy
I add roasted pepitas to my spicy chili for a little crunch. Don't knock it till you try it.
Posted on 11/22/20 at 6:14 pm to Ole Boy
Making a sauce from dried chili's instead of using chili powder.
Posted on 11/22/20 at 7:15 pm to nerd guy
Different dumps of spices at staggered times during cooking. Smoked brisket in addition to diced stew meat and ground.
Posted on 11/22/20 at 7:23 pm to Mr Sausage
40 degrees and falling.
Getting rare in these parts.
Getting rare in these parts.
Posted on 11/22/20 at 7:27 pm to BengalBen
quote:
Never used chocolate
I have tried it a few times and I didn't like it
Posted on 11/22/20 at 7:39 pm to Mr Sausage
I like coffee and dark chocolate.
Cumin is a must.
If you don't mind the trouble, using dried chilis is great.
I like Pasilla chilis.
Cumin is a must.
If you don't mind the trouble, using dried chilis is great.
I like Pasilla chilis.
Posted on 11/22/20 at 7:44 pm to GEAUXT
quote:You don't use much. Same with coffee. You want just enough flavor so that it adds something, but a taster might not be able to identify what that flavor is.
Never used chocolate
I have tried it a few times and I didn't like it
Posted on 11/22/20 at 8:09 pm to Ole Boy
A chopped chipotle pepper in Adobe sauce 
Posted on 11/22/20 at 8:15 pm to Stadium Rat
quote:
If you don't mind the trouble, using dried chilis is great.
Yep, like I've said before, I make my own chili mix by grinding dried peppers. But you could toss in 3 or 4 cascabels, a couple of passilas and a Chipotle and that would punch up your flavor. Let them hydrate and pull them out before serving. Your mileage may vary.
Posted on 11/22/20 at 8:23 pm to Ole Boy
Posted on 11/22/20 at 8:33 pm to Tigerpaw123
quote:
A chopped chipotle pepper in Adobe sauce
Amazing how one of these can season a whole pot of chili
Posted on 11/23/20 at 7:28 am to Ole Boy
Beef fat from around the kidneys(leaf fat). It’s like concentrated beef flavor, you don’t need much to flavor the whole pot.
Posted on 11/23/20 at 7:41 am to Ole Boy
High abv stout or porter and (don't kill me) hot breakfast sausage with cubed chuck.
Those and the already mentioned dried pepper paste.
Those and the already mentioned dried pepper paste.
Posted on 11/23/20 at 8:52 am to BottomlandBrew
I marinate diced chuck roast in liquid fajita marinade. Also use Mexican Rotel and at the end brown sugar to taste, makes a spicy and sweet chili
This post was edited on 11/23/20 at 8:59 am
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News