Calling all cooks! Do you have a signature chili recipe that you like to use? | Page 2

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

  1. shadow_priest_x Titanium Belt

    shadow_priest_x
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    Thanks for all the recipes for so far. I will try these out at some point.
     
    #21
  2. ThinkGreen Der Übermensch

    ThinkGreen
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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.
     
    #22
  3. shadow_priest_x Titanium Belt

    shadow_priest_x
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    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.
     
    #23
  4. PG29 red0 Jr Purple Belt

    PG29 red0 Jr
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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.
     
    #24
  5. PG29 red0 Jr Purple Belt

    PG29 red0 Jr
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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.
     
    #25
  6. ThinkGreen Der Übermensch

    ThinkGreen
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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
     
    #26
  7. pv3Hpv3p Brown Belt

    pv3Hpv3p
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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
     
    #27
  8. TankAbbott4Eva Red Belt

    TankAbbott4Eva
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    Yeah this, wouldn't mind giving this a go with pulled pork or even lamb.
     
    #28
  9. Oblivian Aging

    Oblivian
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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.
     
    #29
  10. bref Black Belt

    bref
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    I just estimated for people who have no idea how to cook.
     
    #30
  11. Shokushu Goukan Banned

    Shokushu Goukan
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    I will not give out my secret, but lets just say the recipe involves a fart jar.
     
    #31
  12. Cubo de Sangre Steel Belt

    Cubo de Sangre
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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.
     
    #32
  13. chardog That's President Donald Trump

    chardog
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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.
     
    #33
  14. bandicoot Red Belt

    bandicoot
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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.
     
    #34
  15. shadow_priest_x Titanium Belt

    shadow_priest_x
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    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.
     
    #35
  16. Leklok Ironwolf celebrates the death of Muslim babies

    Leklok
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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.
     
    #36
  17. shadow_priest_x Titanium Belt

    shadow_priest_x
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    LOL. How so?
     
    #37
  18. Heisenberg tread lightly

    Heisenberg
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    I like to use ground turkey and new Mexico red chile in mine. The rest is pretty standard stuff.
     
    #38
  19. MarloStanfield The Wild Colonial Boy

    MarloStanfield
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    do you just eat chilli on its own or is it like a side dish?
     
    #39
  20. Da Speeit Troll of the Morning

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