Calling all cooks! Do you have a signature chili recipe that you like to use?

Discussion in 'Mayberry Lounge' started by Guestx, Nov 17, 2015.

  1. Guestx

    Guestx Guest

    Thanks for all the recipes for so far. I will try these out at some point.
     
  2. ThinkGreen

    ThinkGreen Der Übermensch

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    Are these just recipes you guys find? I have no idea the measurements of spices/seasoning that I use - I just eye ball everything.
     
  3. Guestx

    Guestx Guest

    Mine in the OP is a modification of a more basic recipe that I found online. Pretty soon I'll try some of these more complex recipes, but first I'll need to spend a small fortune in meats and spices.
     
  4. PG29 red0 Jr

    PG29 red0 Jr Purple Belt

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    Smoke the brisket, that is a whole other discussion. Cube it.

    In a large SS pot, simmer the vegetables in oil for a few minutes. Then add the spices and let it bloom. After that I just start adding all the ingredients and then let the concoction combine flavors on low heat for 3 hours.
     
  5. PG29 red0 Jr

    PG29 red0 Jr Purple Belt

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    I found the recipe I posted somewhere, and then just tweaked it to ingredients that I have readily available etc. etc.

    I too eyeball some spices, measure into my hand and then dump....etc.
     
  6. ThinkGreen

    ThinkGreen Der Übermensch

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    Yeah, I guess you have to be specific for a recipe but I can't imagine many chefs are sitting there with measuring spoons while adding seasoning to a dish. :icon_chee
     
  7. pv3Hpv3p

    pv3Hpv3p Brown Belt

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    Make it pozole style:

    Add a can of white hominey

    Add some chicken/beef stock

    Add pozole style chili sauce*

    * - get whatever kind of Mexican dried peppers from the store, steep them in boiling water for 15 minutes, blend them in the blender with some of the steeping liquid and a little salt, push through a strainer to get the little pieces of skin out
     
  8. TankAbbott4Eva

    TankAbbott4Eva Red Belt

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    Yeah this, wouldn't mind giving this a go with pulled pork or even lamb.
     
  9. Oblivian

    Oblivian Aging Platinum Member

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    I don't measure shit and it's been a while, but I won a chili cookoff using skirt steak instead of ground beef, Guinness, coffee, and brown sugar. I ripped off a lot of the ideas from things I've seen with chefs.
     
  10. bref

    bref Black Belt

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    I just estimated for people who have no idea how to cook.
     
  11. Shokushu Goukan

    Shokushu Goukan Banned Banned

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    I will not give out my secret, but lets just say the recipe involves a fart jar.
     
  12. Cubo de Sangre

    Cubo de Sangre Steel Belt

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    I make it different all the time but adhere to a few principles.

    beans: red kidney, white kidney, black
    tomato: one can of paste and the rest freshly pureed
    meat: at least one type of ground animal and one type of cased sausage.
    flavor: various chili powders, oregano, cumin.
    veggies: various colors of pepper, jalapenos, red onion, yellow onion, celery.
     
  13. chardog

    chardog That's President Donald Trump

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    I'll add a hint for chilli and salsa lovers...... if you didnt include cumin, you did it wrong.

    it's the kick from this ingredient that sets great chilli and salsa apart from ok stuff.
     
  14. bandicoot

    bandicoot Red Belt

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    All chili recipes need to be simmered on the stove for at least a couple of hours, no matter what the guy wrote on the website. Simple, elaborate, it all needs to stew for quite a while.
     
  15. Guestx

    Guestx Guest

    That may be the BEST way but it's really not essential if you're just trying to make something up quickly. For many years I just used the McCormick recipe: ground beef, a can of tomatoes, a can of beans, McCormick chili mix . . . stir it all together, bring to a boil, and then simmer for 10 mins.

    Boom. Chili.

    Obviously it's not going to win awards, but it's perfectly serviceable. Add a little cheese and Cholula and you're good to go.
     
  16. Leklok

    Leklok Ironwolf celebrates the death of Muslim babies Double Yellow Card Yellow Card Banned

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    Beef, onion, garlic, many varieties of chili peppers, cumin, sea salt.

    That's it. Anything more than that is ridiculous and not authentic chilli.
     
  17. Guestx

    Guestx Guest

    LOL. How so?
     
  18. Heisenberg

    Heisenberg tread lightly

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    I like to use ground turkey and new Mexico red chile in mine. The rest is pretty standard stuff.
     
  19. MarloStanfield

    MarloStanfield The Wild Colonial Boy

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    do you just eat chilli on its own or is it like a side dish?
     
  20. Da Speeit

    Da Speeit CANCEROUS POSTER Platinum Member

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    I just use a really #dankbro IPA with some pork too.
     

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