Tried this chili recipe for the first time... (12 Viewers)

[Mr. Ected]

Add them tomorrow if you'll be heating it for 30 mins.If not, I don't think it'll hurt adding them when you cook it

That's what I'm going to do. Thanks!!!

 

[bushdocda]

Go time.

 

[Hastur]

Go time.

Well?

 

[tipsy mcstagger]

batch on the stove now....nasty weather all week + cold + football playoff...this chili = gold.

 

[tipsy mcstagger]

mix in a salad

blasphemy

 

[CowboysFromHell]

Love making chili, and this thread has lots of ideas. The best part about chili is all the experimenting and tweaking you can do. I've been making it myself for years and have a pretty good recipe, but tried the OP's and then made some adjustments to suite my tastes.What I learned about the OP recipe:1. After making the chile puree, I noticed I still had some stringy bits of pepper skin. Might want to puree more or peel the peppers first?2. I wimped out on the onion, as it looked like a LOT. Ended up adding more though, so just trust the 3 large onions.3. Liked the stew meat, but think I'd prefer a ratio with more ground beef4. Not enough of a tomatoey taste for me, so added 3 tomotoes, diced5. Not enough beans for me, added more6. Not spicy enough, added 4 jalapenos, dicedBottom line: make it your own. Again, that's what makes chili so fun. Beans, no beans. Ground beef or no. Spicy or mild. I appreciate all types, including Skyline!!! Next time, I might try the baker's chocolate

 

[Alex P Keaton]

Thanks again to the OP!! I'm making this again tonight, and it smells FANTASTIC!!!

 

[Kenny Powers]

Making a batch today, only followed the recipe once. Quick question - do you think this brew would be alright, or would is #### up the recipe completely? Its got a lot of hops, no clue how that would influence the chili

Only asking because its the only beer I have on hand, and if youve read the WTF is wrong with Pennsylvania thread, you realized I either have to go out and by an entire case of beer or pay overpriced for a few good ambers to make the food.

 

[Angry Beavers]

If you enjoy the beer it will probably be fine in the chili, IMHO.Happy to have come across this thread... may need to fire up a batch this weekend!!!!

 

[Wingnut]

Making OP's recipe now, everything is in and simmering except for the beans, which will be added in an hour or so.I went with chili powder over chilis, and instead of beef broth, I put in a can of crushed tomatoes and a TBSP of beef boullion (Better then bullion brand). I also went with ground pork over the pork sausage because all they had was hot and I want it on the mild side. I went a tiny bit heavy on the seasonings to make up for the lack of seasoning the sausage would have provided.Lastly, I'm adding red and black beans.Smells amazing.

 

[gianmarco]

Making OP's recipe now, everything is in and simmering except for the beans, which will be added in an hour or so.I went with chili powder over chilis, and instead of beef broth, I put in a can of crushed tomatoes and a TBSP of beef boullion (Better then bullion brand). I also went with ground pork over the pork sausage because all they had was hot and I want it on the mild side. I went a tiny bit heavy on the seasonings to make up for the lack of seasoning the sausage would have provided.Lastly, I'm adding red and black beans.Smells amazing.

So essentially you're making something else.

 

[Wingnut]

Making OP's recipe now, everything is in and simmering except for the beans, which will be added in an hour or so.I went with chili powder over chilis, and instead of beef broth, I put in a can of crushed tomatoes and a TBSP of beef boullion (Better then bullion brand). I also went with ground pork over the pork sausage because all they had was hot and I want it on the mild side. I went a tiny bit heavy on the seasonings to make up for the lack of seasoning the sausage would have provided.Lastly, I'm adding red and black beans.Smells amazing.

So essentially you're making something else.

No, same thing with a few tweaks for my personal taste. Turned out delicious. Next time Ill be sure to get some pork sausage though. The ground pork didnt add much in terms of flavor.

 

[honky kong]

First...open a window and light some candles if you don't like the smell of onions and garlic going...the wife does not and complained about the house smelling after the first few steps of cooking.Id cut the beer down a bit...

Remind me to never listen to you about anything. Ever.

 

[Alex P Keaton]

Making OP's recipe now, everything is in and simmering except for the beans, which will be added in an hour or so.I went with chili powder over chilis, and instead of beef broth, I put in a can of crushed tomatoes and a TBSP of beef boullion (Better then bullion brand). I also went with ground pork over the pork sausage because all they had was hot and I want it on the mild side. I went a tiny bit heavy on the seasonings to make up for the lack of seasoning the sausage would have provided.Lastly, I'm adding red and black beans.Smells amazing.

So essentially you're making something else.

No, same thing with a few tweaks for my personal taste. Turned out delicious. Next time Ill be sure to get some pork sausage though. The ground pork didnt add much in terms of flavor.

Pork sausage does add to it. As does the beef broth.

 

[Chaka]

Making OP's recipe now, everything is in and simmering except for the beans, which will be added in an hour or so.I went with chili powder over chilis, and instead of beef broth, I put in a can of crushed tomatoes and a TBSP of beef boullion (Better then bullion brand). I also went with ground pork over the pork sausage because all they had was hot and I want it on the mild side. I went a tiny bit heavy on the seasonings to make up for the lack of seasoning the sausage would have provided.Lastly, I'm adding red and black beans.Smells amazing.

So essentially you're making something else.

No, same thing with a few tweaks for my personal taste. Turned out delicious. Next time Ill be sure to get some pork sausage though. The ground pork didnt add much in terms of flavor.

Pork sausage does add to it. As does the beef broth.

To each their own man, this is far more art than rigid science. I am a bone broth guy, I could question those who don't make their own beef broth (from grass fed beef bones) as doing it wrong but there are just too many ways to tweak this recipe that it would be shameful to not experiment with it.

 

[DrJ]

Making OP's recipe now, everything is in and simmering except for the beans, which will be added in an hour or so.I went with chili powder over chilis, and instead of beef broth, I put in a can of crushed tomatoes and a TBSP of beef boullion (Better then bullion brand). I also went with ground pork over the pork sausage because all they had was hot and I want it on the mild side. I went a tiny bit heavy on the seasonings to make up for the lack of seasoning the sausage would have provided.Lastly, I'm adding red and black beans.Smells amazing.

So essentially you're making something else.

No, same thing with a few tweaks for my personal taste. Turned out delicious. Next time Ill be sure to get some pork sausage though. The ground pork didnt add much in terms of flavor.

Pork sausage does add to it. As does the beef broth.

To each their own man, this is far more art than rigid science. I am a bone broth guy, I could question those who don't make their own beef broth (from grass fed beef bones) as doing it wrong but there are just too many ways to tweak this recipe that it would be shameful to not experiment with it.

Perhaps we could find an appropriate litmus test, like selenium levels.

 

[Chaka]

Making OP's recipe now, everything is in and simmering except for the beans, which will be added in an hour or so.I went with chili powder over chilis, and instead of beef broth, I put in a can of crushed tomatoes and a TBSP of beef boullion (Better then bullion brand). I also went with ground pork over the pork sausage because all they had was hot and I want it on the mild side. I went a tiny bit heavy on the seasonings to make up for the lack of seasoning the sausage would have provided.Lastly, I'm adding red and black beans.Smells amazing.

So essentially you're making something else.

No, same thing with a few tweaks for my personal taste. Turned out delicious. Next time Ill be sure to get some pork sausage though. The ground pork didnt add much in terms of flavor.

Pork sausage does add to it. As does the beef broth.

To each their own man, this is far more art than rigid science. I am a bone broth guy, I could question those who don't make their own beef broth (from grass fed beef bones) as doing it wrong but there are just too many ways to tweak this recipe that it would be shameful to not experiment with it.

Perhaps we could find an appropriate litmus test, like selenium levels.

HAR HAR HAR HAR HAHAHAHAHAHAHAHAHAAAAAAAAAAAAAAA!!!

 

[jplvr]

I was trying to figure out what I wanted to eat this weekend, and considering the temps, I ran another batch. Still excellent.I thought I had all the ingredients after leaving the store, but in the middle of cooking, I realized I didn't get the tomato paste. Luckily I had can of tomato sauce on hand.I can just about make this from memory if you give me a break on the spice measurements, which I eyeball anyway.

 

[Jackstraw]

I add grape Jelly to my chili. Just a little at a time. Enough to where I can just pick up a hint of sweet in the chili but not enough to where you can identify it as jelly. I also make paste out of reconstituted dried chili's and don't use any tomato paste or sauce. In my opinion paste or sauce eventually turns brown and blah. The Pureed chilis stay a brilliant red. You'll wind up with a hotter chili but the sweet from the jelly balances it out nicely.

 

[JerseyToughGuys]

17 pages!

So, has anyone experimented with other types of dried chilis? I've some dried arbols and chipotles. I don't want to go too hot though.

 

[Chaka]

17 pages!So, has anyone experimented with other types of dried chilis? I've some dried arbols and chipotles. I don't want to go too hot though.

I have made this five or six times (maybe more) and have never done it the same way twice.

 

[JerseyToughGuys]

17 pages!So, has anyone experimented with other types of dried chilis? I've some dried arbols and chipotles. I don't want to go too hot though.

I have made this five or six times (maybe more) and have never done it the same way twice.

Thanks for the quick response!~@~!ya, me too. But I've never done it this way with the chilies. Guess I could always temper the heat later down the road if needed.

 

[JerseyToughGuys]

Guess I should make it a proper question:

If I am going to use Chipotles and arbols, how many is too many?

 

[Chaka]

Guess I should make it a proper question:If I am going to use Chipotles and arbols, how many is too many?

Yes.

 

[Chaka]

I suggest looking into the Scoville scale and using that to help decide what is too much heat for you.

There are plenty of websites that provide Scoville units for different peppers:

My link

 

[Sebowski]

Guess I should make it a proper question:If I am going to use Chipotles and arbols, how many is too many?

I try to use as many different chilis as I can. I've used jalapeños, piquins, arbol.... Take all the seeds out so you can use more and get more flavor before it gets too hot. I make a lot of the paste and then eyeball how much I put in then keep tasting it and adding more as I see fit. Save the rest of the paste and use like a hot sauce till it's gone.

 

[-jb-]

The last time I made this, I tried the rehydration of the chilis, and it was a bit of a disaster. I couldn't get the chilis to puree very well. Is there a trick here? Reading the directions, it says to strain, then puree - I assume that means that the remaining liquid does NOT go into the blender. Is this correct?

 

[Judge Smails]

The last time I made this, I tried the rehydration of the chilis, and it was a bit of a disaster. I couldn't get the chilis to puree very well. Is there a trick here? Reading the directions, it says to strain, then puree - I assume that means that the remaining liquid does NOT go into the blender. Is this correct?

Yeah, it's sort of funky. By the time I finish rehydrating the chili's all the beer is about gone. So no liquid in the blender. I just put them in a magic bullet. It's not perfect, it is still pretty thick and you have to scrape off the blades, but it works. Man, I'm a long way from thinking about chili out here in So Cal. Africa hot.

 

[Grahamburn]

The last time I made this, I tried the rehydration of the chilis, and it was a bit of a disaster. I couldn't get the chilis to puree very well. Is there a trick here? Reading the directions, it says to strain, then puree - I assume that means that the remaining liquid does NOT go into the blender. Is this correct?

Yeah, it's sort of funky. By the time I finish rehydrating the chili's all the beer is about gone. So no liquid in the blender. I just put them in a magic bullet. It's not perfect, it is still pretty thick and you have to scrape off the blades, but it works. Man, I'm a long way from thinking about chili out here in So Cal. Africa hot.

Yep. I make my first batch every year at Halloween here in Florida. It's become a tradition.

 

[-jb-]

The last time I made this, I tried the rehydration of the chilis, and it was a bit of a disaster. I couldn't get the chilis to puree very well. Is there a trick here? Reading the directions, it says to strain, then puree - I assume that means that the remaining liquid does NOT go into the blender. Is this correct?

Yeah, it's sort of funky. By the time I finish rehydrating the chili's all the beer is about gone. So no liquid in the blender. I just put them in a magic bullet. It's not perfect, it is still pretty thick and you have to scrape off the blades, but it works. Man, I'm a long way from thinking about chili out here in So Cal. Africa hot.

Thx. Yeah it's toasty up here too, but I've been called the carpet for a chili cook off, and I've never backed down from a food brawl. It's on.

 

[bryhamm]

The last time I made this, I tried the rehydration of the chilis, and it was a bit of a disaster. I couldn't get the chilis to puree very well. Is there a trick here? Reading the directions, it says to strain, then puree - I assume that means that the remaining liquid does NOT go into the blender. Is this correct?

Save the beer from the boil and put a little bit in the blender

 

[gianmarco]

I've never gotten rid of any of the beer and just put it all in my food processor. I know it says to, but why would you get rid of any beer? Gonna water down the chili? Don't like beer? Never made sense to me, never did it, never had problems keeping it in.

Keep the beer!

 

[commisholio]

Making a pot of this today, pretty faithful to the recipe with a little chocolate added in.

 

[Prince Myshkin]

Made my first batch of the year last night. Only had a very small bowl because it was after 11:00 when it finished, but man was it good. My wife says she's having a bowl for breakfast this morning!

 

[John Bender]

This is blasphemous but I prefer the chili powder over the rehydrate chiles. Tried it both ways multiple times.

 

[pollardsvision]

This is blasphemous but I prefer the chili powder over the rehydrate chiles. Tried it both ways multiple times.

If you are using really good chili powder, I could see it. The America's Test Kitchen recipe uses powder.

A big reason for rehydrated chiles is that if a recipe says "chili powder", most people are reaching for some Kroger brand powder in the back of the cubbard that might be 5 years old.

Rehydrated chiles give a more control over the variety and freshness. Although, dried chiles too can be old and losing flavor, but that's far less likely than with grocery store brand powder.

 

[Tiger Fan]

carrol shelby's chili kit is solid

 

[Steve Tasker]

Any tips on how to keep everything in your house from smelling like onions and garlic? GF has been trying to convince me to not make my chili this fall ( ) because it makes everything in the apartment smell like garlic and onions. She does have a point. I've tried windows open, fan on, stove vent on, lit candles, everything....and nothing seems to help. I'll go to put on a jacket a few days later and get a big whiff of onions. I mean, I cook with onions and garlic often, but never to this scale.

 

[Tiger Fan]

Any tips on how to keep everything in your house from smelling like onions and garlic? GF has been trying to convince me to not make my chili this fall ( ) because it makes everything in the apartment smell like garlic and onions. She does have a point. I've tried windows open, fan on, stove vent on, lit candles, everything....and nothing seems to help. I'll go to put on a jacket a few days later and get a big whiff of onions. I mean, I cook with onions and garlic often, but never to this scale.

Not really, unless you cook it outside

 

[John Bender]

Any tips on how to keep everything in your house from smelling like onions and garlic? GF has been trying to convince me to not make my chili this fall ( ) because it makes everything in the apartment smell like garlic and onions. She does have a point. I've tried windows open, fan on, stove vent on, lit candles, everything....and nothing seems to help. I'll go to put on a jacket a few days later and get a big whiff of onions. I mean, I cook with onions and garlic often, but never to this scale.

Can you just break up with her?

No woman should come between a man and his chili

 

[flranger]

It's go time. Double batching it.

About to head to the market for ingredients, will report back if any playing around with the meats.

Need to find a way to add bacon to this bad boy.

 

[pollardsvision]

Any tips on how to keep everything in your house from smelling like onions and garlic? GF has been trying to convince me to not make my chili this fall ( ) because it makes everything in the apartment smell like garlic and onions. She does have a point. I've tried windows open, fan on, stove vent on, lit candles, everything....and nothing seems to help. I'll go to put on a jacket a few days later and get a big whiff of onions. I mean, I cook with onions and garlic often, but never to this scale.

Not really, unless you cook it outside

Good reason to bust out the propane turkey fryer style burner. Pass that aroma on to the neighbors.

Unless it has a super low setting, you'd probably have to take it off the burner fairly often to keep from burning the onions/garlic.

Plenty doable though.

 

[madshot31]

It's go time. Double batching it.

About to head to the market for ingredients, will report back if any playing around with the meats.

Need to find a way to add bacon to this bad boy.

Get some bacon and cook it up crispy. Then keep the drippings and sautéed the onions/garlic in it. Dice the bacon into smallish chuck and add back in near the end or it will be really soft.

 

[pollardsvision]

Any tips on how to keep everything in your house from smelling like onions and garlic? GF has been trying to convince me to not make my chili this fall ( ) because it makes everything in the apartment smell like garlic and onions. She does have a point. I've tried windows open, fan on, stove vent on, lit candles, everything....and nothing seems to help. I'll go to put on a jacket a few days later and get a big whiff of onions. I mean, I cook with onions and garlic often, but never to this scale.

Can you just break up with her? No woman should come between a man and his chili

Seems reasonable enough.

 

[Fennis]

jeez, one of the best parts about cooking food is the smell of onions and garlic.

 

[seahawk 17]

Any tips on how to keep everything in your house from smelling like onions and garlic? GF has been trying to convince me to not make my chili this fall ( ) because it makes everything in the apartment smell like garlic and onions. She does have a point. I've tried windows open, fan on, stove vent on, lit candles, everything....and nothing seems to help. I'll go to put on a jacket a few days later and get a big whiff of onions. I mean, I cook with onions and garlic often, but never to this scale.

Can you just break up with her?

No woman should come between a man and his chili

This is the problem with guys and relationships...guys are ready to break up over anything. They key to a good relationship is compromise. Instead of breaking up or cooking your chili at a friends house, I would give her a Dirty Sanchez. It should take care of the onion and garlic smell.

Hope that helps.

 

[TheWalkmen]

Any tips on how to keep everything in your house from smelling like onions and garlic? GF has been trying to convince me to not make my chili this fall ( ) because it makes everything in the apartment smell like garlic and onions. She does have a point. I've tried windows open, fan on, stove vent on, lit candles, everything....and nothing seems to help. I'll go to put on a jacket a few days later and get a big whiff of onions. I mean, I cook with onions and garlic often, but never to this scale.

Do you have a patio or something with a grill? You could cook them in a pan on the grill outside. Otherwise if you cook the onion on really low heat for a longer period of time, I think a lot of smell can be avoided. They don't need high heat since they only need to be tranluscent, so a low cooking temp shouldn't change the outcome.

 

[Mr. Ected]

Couple questions.

1) Sausage: Is Italian is ok? May go with some hot, don't need to go one level up from that, but think the flavors would be better then plain pork sausage.

2) If I went with a chuck roast or tri-tip, would grilling it a bit be good? And if i were to do so, would a semi-spicy rub be good? I wonder if that may remove some of the flavor from the onions.

 

[fasteddie_21]

Went shopping for the first batch of the fall, tonight. Making it tomorrow. Can't wait.

Mr. Ected, I'd go more regular pork sausage or chorizo vs italian. Think about what chili is. And I brown all my stew meat before throwing it in the chili, so I'd recommend exactly what you're talking about.

 

[Tiger Fan]

Couple questions.

1) Sausage: Is Italian is ok? May go with some hot, don't need to go one level up from that, but think the flavors would be better then plain pork sausage.

2) If I went with a chuck roast or tri-tip, would grilling it a bit be good? And if i were to do so, would a semi-spicy rub be good? I wonder if that may remove some of the flavor from the onions.

I think italian would be a big no no. The fennel just isn't a flavor that would mix well with the rest IMO