Mike

Let's talk Chilli -- The Definitive Chili Thread!!!!!

Rate this topic

86 posts in this topic

It's playoff time and many pots of chili will be cooked. It's about time we had The Definitive Chili Thread. Today I'm making one icon14.gif

 

3 lbs sirloin tip cubed 1/2 inch

1 lb ground turkey

 

The meat is marinating with (all approximate)

2 TBS Chili powder

1 Tsp each ground white pepper, garlic powder, cumin, oregano

1/4 cup Hoboken Eddy Hot Souce

six shakes each of soy and worchester

1/2 cup red wine that was sitting on the counter

 

The plan

 

Chop a couple onions and red peppers and fry them with garlic

Brown the meat in batches in the chili pot

Deglaze with red wine

Toss everything in there with some crushed tomatoes, 2 TBS chili powder, 1 tsp each cumin, paprika and oregano, salt to taste.

Simmer, taste, simmer, taste, simmer, taste, play with the heat cwm12.gif

Thicken with masa if needed.

 

Serve with chopped onion, sour cream and grated cheese. Chips and salsa icon14.gif

 

 

So, let's hear how you do it biggrin.gif

Share this post


Link to post
Share on other sites

3 lbs chuck in 1/2 inch cubes or use boneless skinless chicken thighs cubed

Brown well in batches in a dutch oven

 

The chilis:

6 dried anchos or new mexico

2 dried chipotles

2 casabels (if you can find them)

2 or 3 small dried cayenne or similar (I like arbol best)

Rinse, seed and soak in hot water until soft (abt 30 mins). Flatten and toast the chilis in a hot dry skillet for best flavor before soaking, skip toasting if you want. Puree chilis in a blender with a cup of the soaking water.

 

Char the skin off a handful of fresh poblano and chop if you can find them, canned of chopped will do if you can't.

 

Sautee a chopped onion until soft

Pour the puree into the hot dutch oven and let it sizzle a bit and add:

The really well browned meat and green chilis

28 can of tomatos, crush by hand

Heap of minced garlic.

1/2 tsp dried oregano (2Tsp fresh Mexican if you can find that, toasted)

Cumin, I like a couple heaping Tsp

Salt

cup or two of stock

 

Simmer a couple hours

Add a can or two well drained black beans (or not)

 

Add a handful of tortilla chips that have been crushed and simmer a few minutes more to tighten it up if you like

Share this post


Link to post
Share on other sites

2 packs Carroll Shelby Chili kit (or 2 cups of chili powder)

2 lbs ground beef

2 green peppers, chopped

2 onions, chopped

6 jalapeno peppers

4 habanero peppers (only if you desire hotter chili)

2 8 oz cans tomato paste

2 8 0z cans diced tomatoes

1 teaspoon garlic powder

2 teaspoons old bay

2 Tbs. brown sugar.

2 cans of water

 

Brown meat in Dutch oven, add 1 pack of seasoning or 1 cup of chili powder. When meat is done drain. Put all vegetables in Dutch oven, mix in tomato paste and 2 cans of water, old bay, garlic diced tomatoes, and 1 seasoning pack or 1 cup of chili powder. Mix everything together, cover and let simmer for an hour stirring occasionally.

 

Share this post


Link to post
Share on other sites

Just made chili verde last night:

* 1 1/2 pounds chicken or pork boneless and diced to cubes

* 2 cups chicken broth

* 1 cup green chile sauce

* 2 cups tomatillos, husks removed and coarsely chopped

* 2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)

* 4 cloves of garlic, peeled and diced

* 1 medium onion, peeled and diced

* 1/4 teaspoon black pepper

* 1/2 teaspoon salt

* 1/2 teaspoon cumin

* 1/2 teaspoon sugar*

* 3 tablespoons oil

* 2 cups drinking water (I say chicken stock)

 

PREPARATION:

Brown the chicken or pork in a small amount of lard or oil, over high heat.

 

Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat.

 

Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.

Share this post


Link to post
Share on other sites

Green chile'.....drool.gif

 

Peel the husks, wash the sticky stuff off and quarter a dozen tomatillos.

 

Soak a combination of dried guajillo, pasilla, ancho and chimayo chile's in hot water. When soft, cut open and remove most of the seeds, and tear into pieces.

 

Run tomatillos and chile's through a processor.(salt & pepper to taste)

 

Chop and saute' 1/2 cup of onions and garlic to taste. Stir in a tbsp each of flour and butter in a corner of the pot to make a roux. Get the pot very hot and add the tomatillo/chile' mixture. It should be hot enough to sizzle and smoke a little when you first add the mixture.

 

Add as much pulled pork as you want. I also add chopped bell or other pepper and some strips of jalapeno at this time.

 

Heat the mixture through, then add 2 cups of chicken stock, bring to a boil, then lower to a simmer. I add some of the water the chile's were soaking in.

 

Stir occasionally and adjust seasoning/heat level to taste. A two hour simmer at very low temp should be good.

Share this post


Link to post
Share on other sites
What did you use for green chili sauce?

Can of green chili sauce-Don't remember which. Its pretty good stuff, I get it at the froo froo grocery.

Share this post


Link to post
Share on other sites

I like to make three gallons of chili base then freeze it in half gallon containers to use through out the year.

It takes me all morning and every pot and pan in the kitchen.

 

I always use duck fat to sauté the shallots, onion and garlic,

I toast the cumin and coriander seeds.

To add layers to the flavor I use dark chocolate and black coffee.

I've also experimented with cinnamon and dried cherries with great results.

The dried peppers vary from batch to batch, depending on what my brother in Arizona gave me for Christmas that year.

Usually pasilla, guajillo and ancho. Chipotle in adobo sauce for heat.

The meat gets cooked on a spit. This week a friend is bringing over some hunks of wild boar. drool.gif

Share this post


Link to post
Share on other sites

never ever use tomatos. PERIOD!

 

Stew meat of any sort - beef, lamb,game or pork (dark poultry meat). Onions, garlic, chopped fresh chilis, ground dried (smoked) chilis, cumin, S&P, garlic - oh - I already said that. If I need more red color I'll use smoked Hungarian Paprika (yeah I know that's not traditional US chuck wagon so sue me). For liquid I'll primarily use beer and sometimes a couple shot of either tequila or Mescal.

 

Let it simmer a long time and serve with corn tortillas, queso and chives/green onions. Save the black olives and sour cream for the California crowd.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.