quote:Originally posted by ibwino:
scp2@swbell.net
Thanks
Incoming.
PH
Incoming.
PH
Incoming.
PH
I don't make chili very often but need to make a couple of batches coming up, with different levels of heat, so a couple of questions for experienced chili makers:
- is the amount of heat determined by the amount of chili powder, or the make-up of the chili powder? I made mine with cumin, oregano, guajillo, and arbol. Then I used fresh jalapeno in the chili itself.
- to have different levels of heat, do you need to make completely separate batches, or can you make one batch and then separate it and heat up part by adding something to it? More chili powder, or something like cayenne pepper sauce?
tia
- is the amount of heat determined by the amount of chili powder, or the make-up of the chili powder? I made mine with cumin, oregano, guajillo, and arbol. Then I used fresh jalapeno in the chili itself.
- to have different levels of heat, do you need to make completely separate batches, or can you make one batch and then separate it and heat up part by adding something to it? More chili powder, or something like cayenne pepper sauce?
tia
quote:Originally posted by aphilla:
- is the amount of heat determined by the amount of chili powder, or the make-up of the chili powder?
Yes, and yes..... Guajillos are fairly mild and arbols are mediumish in heat so these alone will give you a fairly tame chili to most experienced palates. More chili powder will add proportionally more heat, but you reach a point where too much powder can make the chili bitter or overly spiced.
- to have different levels of heat, do you need to make completely separate batches, or can you make one batch and then separate it and heat up part by adding something to it?
In the best of worlds, you'd make two batches to allow your chilis and other spices to integrate into the final product. A late addition of dried spice isn't going to work the same as long simmered spices will. The most practical way to do this for different tastes would be to make a reasonbly palateable chili for your meeker palates and offer a variety of hot sauces, additional fresh peppers etc. so that people who want more heat can doctor the chili to their own tastes.
PH
OK, thanks. I don't make chili very spicy - just enough to make my head sweat.
I'll pick up some habaneros and do two batches.
I'll pick up some habaneros and do two batches.
quote:Originally posted by aphilla:
OK, thanks. I don't make chili very spicy - just enough to make my head sweat.
I'll pick up some habaneros and do two batches.
Hot enough to make my head sweat would be inedible for most people!! And do take care with the habaneros. They're mean mofos.....
PH
Recipe
Serves 4 to 6
Total Prep and Cooking Time: 45 minutes
4 small jalapeño peppers, roasted
4 cups butternut squash, peeled and cut into approximately 1/2-inch cubes
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon finely minced chipotle peppers in adobo sauce
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/2 cup red wine
1 (28-ounce) can diced tomatoes in their juices
Corn kernels from 4 ears of fresh corn
1 ( 15-ounce) can red kidney beans
1 (15-ounce) can white kidney beans
1-1/2 tablespoons finely chopped, fresh oregano
Olive oil
Sea salt and brown sugar to taste
1/3 cup each for garnish: shredded sharp cheddar cheese, diced avocado, diced red onion
Finely chopped the peeled peppers and set aside two tablespoons of them to add to the chili.
Preheat the oven to 475 degrees F and line a baking sheet with foil. Add the cut butternut squash to the foil and drizzle it generously with olive oil. Then sprinkle with the brown sugar and cinnamon and toss to evenly coat all of the squash. Place in the preheated oven until the squash becomes golden brown, about 10 minutes per side.
While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with olive oil. Add the onion and garlic and over medium heat, cook until the onion begins to brown, about 4 minutes. Add in the 2 tablespoons of the finely chopped jalapeños, along with the chipotles, cumin, and chili powder. Cook until it becomes very aromatic, about 1 minute. Then turn the heat to low and deglaze the pan with the wine. Turn the heat up to medium-high and cook until the wine is reduced by about half, about 4 minutes. Add the tomatoes, corn, all of the beans, and the roasted butternut squash. Lower the heat a bit and simmer for about 10 minutes to blend all of the flavors. Add the oregano and season to taste with salt and brown sugar.
Serve with cheddar cheese, red onion, and avocado
Roasted Butternut Squash Vegetarian Chili Recipe
Serves 4 to 6
Total Prep and Cooking Time: 45 minutes
4 small jalapeño peppers, roasted
4 cups butternut squash, peeled and cut into approximately 1/2-inch cubes
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon finely minced chipotle peppers in adobo sauce
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/2 cup red wine
1 (28-ounce) can diced tomatoes in their juices
Corn kernels from 4 ears of fresh corn
1 ( 15-ounce) can red kidney beans
1 (15-ounce) can white kidney beans
1-1/2 tablespoons finely chopped, fresh oregano
Olive oil
Sea salt and brown sugar to taste
1/3 cup each for garnish: shredded sharp cheddar cheese, diced avocado, diced red onion
Finely chopped the peeled peppers and set aside two tablespoons of them to add to the chili.
Preheat the oven to 475 degrees F and line a baking sheet with foil. Add the cut butternut squash to the foil and drizzle it generously with olive oil. Then sprinkle with the brown sugar and cinnamon and toss to evenly coat all of the squash. Place in the preheated oven until the squash becomes golden brown, about 10 minutes per side.
While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with olive oil. Add the onion and garlic and over medium heat, cook until the onion begins to brown, about 4 minutes. Add in the 2 tablespoons of the finely chopped jalapeños, along with the chipotles, cumin, and chili powder. Cook until it becomes very aromatic, about 1 minute. Then turn the heat to low and deglaze the pan with the wine. Turn the heat up to medium-high and cook until the wine is reduced by about half, about 4 minutes. Add the tomatoes, corn, all of the beans, and the roasted butternut squash. Lower the heat a bit and simmer for about 10 minutes to blend all of the flavors. Add the oregano and season to taste with salt and brown sugar.
Serve with cheddar cheese, red onion, and avocado
Roasted Butternut Squash Vegetarian Chili Recipe
quote:Originally posted by PurpleHaze:quote:Originally posted by aphilla:
OK, thanks. I don't make chili very spicy - just enough to make my head sweat.
I'll pick up some habaneros and do two batches.
Hot enough to make my head sweat would be inedible for most people!! And do take care with the habaneros. They're mean mofos.....
PH
You may want to consider using plastic gloves while handling habaneros.
quote:Originally posted by billhike:quote:Originally posted by PurpleHaze:quote:Originally posted by aphilla:
OK, thanks. I don't make chili very spicy - just enough to make my head sweat.
I'll pick up some habaneros and do two batches.
Hot enough to make my head sweat would be inedible for most people!! And do take care with the habaneros. They're mean mofos.....
PH
You may want to consider using plastic gloves while handling habaneros.
I always use protection with habaneros! Don't use gloves but slip my hand into a plastic bag for handling. Even then, extra caution is advised. One slip up or speck of juice in the wrong place can wreak havoc.
PH
Winter Vegetable Chili
1/4 cup vegetable oil
1 onion, chopped
2 medium garlic cloves, very finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1/2 pound carrots, cut into 1/2-inch pieces
1 tablespoon chile powder
1 tablespoon ground cumin
Salt
One 14-ounce can peeled Italian tomatoes
1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
1 1/2 cups water
1 cup canned hominy, drained
1 cup canned red kidney beans, drained
Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving
In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.
SUGGESTED PAIRING
A smoky Syrah or dark ale; or something sweet, like sangria, which helps tame the heat from the chile in the dish.
1/4 cup vegetable oil
1 onion, chopped
2 medium garlic cloves, very finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1/2 pound carrots, cut into 1/2-inch pieces
1 tablespoon chile powder
1 tablespoon ground cumin
Salt
One 14-ounce can peeled Italian tomatoes
1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
1 1/2 cups water
1 cup canned hominy, drained
1 cup canned red kidney beans, drained
Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving
In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.
SUGGESTED PAIRING
A smoky Syrah or dark ale; or something sweet, like sangria, which helps tame the heat from the chile in the dish.
PH's Chili
Round 2
Incorporating Chipotles and bloomming the spices this round
Round 2
Incorporating Chipotles and bloomming the spices this round
I hadn't made chili in years, but this weekend I made Texas-style chili. Not sure how authentic, but it is what the recipe was called. Cooked it on Saturday and had it last night (and for the next several nights). It was very tasty. Using chuck roast instead of ground beef (which is what I've used in the past) really made a difference.
quote:Originally posted by eyesintime:
Using chuck roast instead of ground beef (which is what I've used in the past) really made a difference.
+1. Matter of fact, I ground up 4 pounds of chuck roast during lunch today. I'm heading downstairs in about 30 minutes to start making chili with it.
Funny. I'm making a chili right now. I never make it the exact same way twice; this time I'm using 2/3 beef and 1/3 leftover ground turkey to lighten it up a bit.
quote:Originally posted by mneeley490:
Funny. I'm making a chili right now. I never make it the exact same way twice; this time I'm using 2/3 beef and 1/3 leftover ground turkey to lighten it up a bit.
Cool! I have taken to using 2/3 ground turkey (thigh and leg meat only, no skin) and 1/3 ground bison, which has great flavour but is far leaner than beef. Adding quite a bit of Worcestershire sauce makes it taste sort of beefy to me. I need to fool my mouth into thinking I'm not trying to reduce cholesterol and fat.
Last Thursday's chili con carne batch used pork tenderloin and beef chuck ground with prime rib beef trim. Effective!
Making the PH chili again today.
quote:Originally posted by snipes:
Making the PH chili again today.
Please, tell me the boy does not include beans in his chili!
quote:Originally posted by wine+art:quote:Originally posted by snipes:
Making the PH chili again today.
Please, tell me the boy does not include beans in his chili!
Both kidney and pinto. That's how we do it in GA.
I've always thought the Texan thing with not putting beans in chili was developed by the beef consortium in your home state. Kind of like using brisket instead of pork for BBQ. 
Since it's still bloody cold
anybody have any good new recipes?
anybody have any good new recipes?
Ah the good old Texan anti-bean posts. SOme things you cna always count on 
I strongly prefer chili with beans.
I strongly prefer chili with beans.
Let me guess. You beans in the chili guys think a "martini" is made with vodka.
quote:Originally posted by wineismylife:
Let me guess. You beans in the chili guys think a "martini" is made with vodka.
Oh, stop it. Bah! Humbug!
Classic chili is made with only meat, no beans. But who said it's against the law to make variations? Think of cassoulet, for example: how many meat and bean combinations are there for that? Sure, there's a classic recipe, I'm sure, but I don't hear anyone grumbling when someone makes a variation. Why the hard line with chili?
quote:Originally posted by BRR:
Why the hard line with chili?
probably the company you keep after the chili has been consumed.
beans might make it unbearable
Making PH's chili tonight (except for the red onion part which I forgot) for tomorrow's consumption.
Cool. Those look like good places to start. Are you making each one or are you using both to make one?
I just use them as a reference and tweak as I see fit. Added a bit more of everything including various chilis, spice, 3 types of beans, and the juice of a lime towards the end. Plenty of room for interpretation. I make extra to freeze for after a busy day. Good stuff. Have fun with it and enjoy.
I combined diced pork shoulder with roasted tomatillo salsa from Costco, and it came out really great -- perfect for a cold winter evening.
quote:Originally posted by DoubleD:
I combined diced pork shoulder with roasted tomatillo salsa from Costco, and it came out really great -- perfect for a cold winter evening.
Is it still winter there DD?
quote:Originally posted by snipes:
Is it still winter there DD?
Spring in 3 weeks
Made my first batch of the season. Basic recipe I posted in this thread (somewhere) with a dusting of cocoa powder, a sprinkling of cayenne a couple of minced habaneros. I was starving the day I made it, so broke my cardinal rule of not eating it the day it was made. I was actually worried that I'd effed it up, it was so... so... meh. Had it 2 days later and it might have been the best batch I've made.
PH
PH
Oh yeah, some new recipes or suggestions are welcome, please. Even you, Maverick!
PH
PH
Made by batch as well ... nothing fancy but so damn good on a cool evening. I need to turn the heat up a bit though. I don't find habaneros in my supermarket. Oh, and I do add kidney beans to my chili.
quote:Originally posted by DoubleD:
Made by batch as well ... nothing fancy but so damn good on a cool evening. I need to turn the heat up a bit though. I don't find habaneros in my supermarket. Oh, and I do add kidney beans to my chili.
Chili and cornbread.... So good together. No habaneros? Weird.... With the ever increasing Latin population in our area, I'm finding all kinds of good ingredients in the produce section and elsewhere that weren't there before.
I used 2 small habaneros in this batch which probably is close to 6 quarts. There were potent little MFers. Made my scalp sweat...
PH
quote:Originally posted by PurpleHaze:quote:Originally posted by DoubleD:
Made by batch as well ... nothing fancy but so damn good on a cool evening. I need to turn the heat up a bit though. I don't find habaneros in my supermarket. Oh, and I do add kidney beans to my chili.
Chili and cornbread.... So good together. No habaneros? Weird.... With the ever increasing Latin population in our area, I'm finding all kinds of good ingredients in the produce section and elsewhere that weren't there before.
I used 2 small habaneros in this batch which probably is close to 6 quarts. There were potent little MFers. Made my scalp sweat...
PH
Thanks for the habanero based compliment, no matter how back-handed it is!
quote:Originally posted by Captain Cancun:
This is my locally famous recipe...
1/4 cup corn oil; 1 lb cubed lean chuck steak; 2 lbs ground sirloin; 1 lb medium ground pork; 2 medium cooking onions, chopped; 1 shallot, finely chopped; 5 medium cloves garlic, sliced; 3 small or 2 large fresh habanero peppers, deribbed and seeded; 1 tsp. ancho chili powder; 2 tbsp. Mexican oregano; 2 tbsp. cumin powder; 1 tsp. cumin seed; 1 tsp. fresh ground black pepper; 1 28 oz. can whole Roma tomatoes; 1 small can (3-4 oz.) Roma tomato paste; 3 19 oz. cans Romano beans; 2 19 oz. cans red kidney beans; 1/4 cup naturally brewed soy sauce; 1 12 oz. bottle Heineken beer.
Heat oil in large cooking pot; add meat and fry on med-high heat for about 3 minutes, breaking up large lumps. Add onion, shallot, garlic, habaneros and the herbs and spices. After another 3 minutes add tomatoes and tomato paste; stir well. Next add drained/rinsed beans, the soy sauce and the beer. Cover and lower heat to simmer, cooking slowly for the next 2-4 hours, stirring occasionally. The longer the better; this recipe would work fine in a slow cooker with the above preparation followed up to the simmering point. Makes plenty of servings and can be frozen as well.
For everyone's note chronologically from 2009.
quote:Originally posted by Captain Cancun:
Thanks for the habanero based compliment, no matter how back-handed it is!
If I complimented you, it wasn't meant to be back-handed. I'm not sure what you're referring to however! Too tired, and at this point too buzzed from Champagne to research....
PH