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Tried this chili recipe for the first time... (2 Viewers)
- Thread starter Judge Smails
- Start date
John Bender
Footballguy
I don't think I would. The beer is essential for the flavor of the chili and that sounds like it may come out pretty funky.
E-Z Glider
Footballguy
This one?... I dunno, looks pretty basic. Im sure its good, but not sure Im seeing anything that is going to live up to the "legendariness" of the chili.I was long on the hunt for the perfect carnitas recipe and (not surprisingly) I found it on cooksillustrated.com. They dont just post a recipe someone thinks tastes good. They take hundreds of pounds of pork and spend days/weeks/months in the test kitchen refining their recipes based on feedback from qualified blind taste-testers until they get it exactly right. This is from the article...
My mouth is watering just thinking about it.
Steve Tasker
Footballguy
Yes, I plan on 1 bottle to cook the chilis and 1 bottle for the actual cooking of the chili. Hopefully I won't need another bottle for unthickening.offdee said:You'll have to follow all the directions, but just want to make sure you're aware of the beer situation.- 1 bottle is to rehydrate the chili pods.....after done you strain out this beer (don't put it into the chili)- 1 bottle is actually added to the chili- 1 bottle is to use if needed to unthicken on reheatingSo, technically you could probably use some crappier beer to rehydrate the chilis and just use 1 good bottle of amber for the actual chili cooking.Steve Tasker said:As for the beer, I have 2 bottles of Newcastle lying around that I could use for this. Otherwise, I'm not sure I want to use the other bottles that I have here for the cooking (beer snob). I will probably just do that as I'd prefer it to be somewhat thick anyway.
bryhamm
Footballguy
I've always added 2 to the chili when cooking it the first time.offdee said:You'll have to follow all the directions, but just want to make sure you're aware of the beer situation.- 1 bottle is to rehydrate the chili pods.....after done you strain out this beer (don't put it into the chili)Steve Tasker said:As for the beer, I have 2 bottles of Newcastle lying around that I could use for this. Otherwise, I'm not sure I want to use the other bottles that I have here for the cooking (beer snob). I will probably just do that as I'd prefer it to be somewhat thick anyway.
- 1 bottle is actually added to the chili
- 1 bottle is to use if needed to unthicken on reheating
So, technically you could probably use some crappier beer to rehydrate the chilis and just use 1 good bottle of amber for the actual chili cooking.
offdee
Footballguy
It's a matter of preference if like it thicker or soupier. Safer to just do 1 bottle during the cook and then when time to eat (or reheating) would like it soupier add more of the 2nd bottle as needed.I've always added 2 to the chili when cooking it the first time.offdee said:You'll have to follow all the directions, but just want to make sure you're aware of the beer situation.- 1 bottle is to rehydrate the chili pods.....after done you strain out this beer (don't put it into the chili)Steve Tasker said:As for the beer, I have 2 bottles of Newcastle lying around that I could use for this. Otherwise, I'm not sure I want to use the other bottles that I have here for the cooking (beer snob
- 1 bottle is actually added to the chili
- 1 bottle is to use if needed to unthicken on reheating
So, technically you could probably use some crappier beer to rehydrate the chilis and just use 1 good bottle of amber for the actual chili cooking.
Nigel
Footballguy
I made this last weekend and pretty much followed Offdee's recipe which incorporated a bunch of suggestions. I had two chorizos on hand so I chopped them up and threw those in along w/ 2.5 lbs of hot Italian sausage (casings removed, finely chopped) and 3 lbs of diced stew meat. I also used a large can of dices plum tomatoes instead of the tomato soup and paste. I already had dried Pasilla and Guajillo peppers on hand, so I used those - I think they re of similar heat to those suggested in the recipe.I added some Mexican chocalate and also opted for two 13 oz cans of red kidney beans. I forget what beer I used but it was a local amber microbrew - one used for hydrating thte chiles, one for the original cook (Sat.) and one for the reheat on Sunday.
Net result was that I thought it was excellent but it tasted a kind of "boozey". And it's not like I didn't cook it long enough for the booze to burn off. And don't get me wrong - I love booze, but I think I might leave out the JD next time, or half it. I also might spice it up a bit more w/ some additional cayene, though I think it was just right spice wise for most people.
Net result was that I thought it was excellent but it tasted a kind of "boozey". And it's not like I didn't cook it long enough for the booze to burn off. And don't get me wrong - I love booze, but I think I might leave out the JD next time, or half it. I also might spice it up a bit more w/ some additional cayene, though I think it was just right spice wise for most people.
offdee
Footballguy
I've only made this once, but I was in the same boat...as noted above thought it was a little too sweet, but now that you say "boozey" I'm thinking maybe that is what I could've been getting as well. Not a bad taste per se, but one that just kind of became a little overwhelming after a while.My original thought was to not use the bakers chocoloate, but now I'm thinking I may also cut down (or out altogether) the whiskey.
Steve Tasker
Footballguy
Simmering now. A few variations:- went a little heavy on the garlic....misread it and added a bit too much (didn't realize it said 6 cloves...I bought 6 heads of garlic). I cut one head and it gave me a ton of garlic....probably ended up with about 10-12 cloves in total, and I tossed it in instead of mincing the rest. Didn't realize my mistake until after I had already added it...we'll see how it goes.
- went with boneless chuck instead of "stew meat". Cut that into approximately sugarcube sized cubes.
- 5 Poblano peppers....very very finely diced, basically until they became a green paste - I don't have a blender.
- Jim Beam "Black" instead of Jack. I have both, but prefer the Jim Beam, so I figured I'd use it.
Hopefully it turns out fine....smells delicious at the moment.
fasteddie_21
2006 NM Poker Champ
:Judge Smails said:
Saints-Man
Footballguy
mr. furley
Footballguy
go for it. i'm pretty sure one of the beer guys did this and it turned out great.george said:
offdee
Footballguy
Gonna make up a half batch of this today. Plan to take my recipe posted and make a few adjustments on what I think I personally may like better....no bakers chocolate, no whiskey, add some chorizo sausage, add some black beans and add some noodles.
Looking forward to cookin' it up while watching games today.
Looking forward to cookin' it up while watching games today.
Harry Manback
Footballguy
Noodles? Really?
Steve Tasker
Footballguy
I thought the batch that I made yesterday was just superb. I will definitely make it again.
The heat was just right for us...I used 1.5 lbs of mild sausage and 1.5 lbs of hot sausage, as there was no medium option at the store. I didn't get any of the boozy taste, although I'll admit that it smelled like liquor for the first 30 or so minutes of simmering. I only used 1 bottle of beer in the cooking though - 1 bottle of Newcastle mixed in with the broth, etc. I used 1 bottle of Bass to cook the peppers before making the chili, and used 2 oz ( :woz: ) of Jim Beam Black in the mix. We did add kidney beans at the end, and they were fine.
I'm not sure how the individual components play off one another, but I'm not sure if I'll change a thing next time I make it. Even though I added nearly 2x as much garlic as the recipe called for, I thought it still tasted fine and wasn't over-garlicky.
The heat was just right for us...I used 1.5 lbs of mild sausage and 1.5 lbs of hot sausage, as there was no medium option at the store. I didn't get any of the boozy taste, although I'll admit that it smelled like liquor for the first 30 or so minutes of simmering. I only used 1 bottle of beer in the cooking though - 1 bottle of Newcastle mixed in with the broth, etc. I used 1 bottle of Bass to cook the peppers before making the chili, and used 2 oz ( :woz: ) of Jim Beam Black in the mix. We did add kidney beans at the end, and they were fine.
I'm not sure how the individual components play off one another, but I'm not sure if I'll change a thing next time I make it. Even though I added nearly 2x as much garlic as the recipe called for, I thought it still tasted fine and wasn't over-garlicky.
Judge Smails
Footballguy
not close. Phenomenal carnitas. Guys still raving about it. You look at the recipe and go - really? 3 generations of Latinas at a restaurant getting rave reviews in Phoenix - they know what they are doing - trust me.I saw it on Guy Fieri's "Diners, Drive-Ins, and Dives". It's from a restaurant called Los Taquitos in Phoenix. It doesn't call for lard, in fact they recommend you remove some of the fat from the pork before cooking, but adding the evaporated milk adds some fat back in.
Ingredients 1 pork butt (bone in) **Use a Boston Butt, which, as you may know, is actually a pork shoulder
1 bulb of garlic, cut across to expose the ends of the cloves
1 can condensed milk **they say "condensed milk", but I would call it "evaporated milk" to keep people from being confused with sweetened condensed milk, which is the thick, really sweet stuff
1 can cola
2 cinnamon sticks
Salt maybe 1-2 teaspoons? Use your judgment. I'd go easy on the salt
Preparation Cut up the pork butt into about 4 pieces (leaving the bone in) and put the pieces in the bottom of a dutch oven. Pour the condensed milk over the top. Pour the Coke over the top. Add the two cinnamon sticks, garlic, and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. (see video) Cover and simmer on medium-low for 2 hours. Uncover, remove meat from pot, pull apart with forks into small chunks and fry in a dry pan (there's plenty-o-fat on that pork butt, but you could add oil if you so desire) until edges are a little crisp. Put on top of 2 small warmed corn tortillas (so you have a double thickness), add chopped onion, cilantro, cabbage, and homemade salsa. I'd squeeze a little fresh lime juice on each one too. **I'd serve this with fresh guacamole, and my homemade salsa, which I make from tomatoes, diced onions (red or vidalia work well), sliced scallions, chopped jalapeno to taste, and chopped cilantro leaves.
offdee
Footballguy
I know, noodles shouldnt be in chili but gonna make them separately and just add some into my first bowl to try it out. Last time I made this, it became too thick and meaty to me so gonna see if some noodles break it up a bit. If no good, than no harm no foul and just wont add them at all.We're about an hour into simmer mode...smelling fantastic.
You're killing me. Where do you live? The further you are from Texas or the South the less offensive this is but it's still bad.You could put it over pasta like they do in Cincinnati although that's a pretty severe bastardization of this kind of chili. This is basically authentic Texas style chili. (as long as you leave the beans out). But even with the beans, it's a Texas style chili. That's nothing like the hot dog topping that passes for Cincinnati chili.I know you fancy yourself a fashion guy. Imagine the most glaring fashion error you can think of. Whatever that is, it's not as bad as putting noodles in this chili.J
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Steve Tasker
Footballguy
Can you taste the spices from the Christmas Ale? Not a big fan of (drinking) it myself, but it might be awesome in the chili.A few alterations, but I pulled this off today. Great Lakes Christmas Ale and Makers for the booze. Turned out great.
Bonzai
Footballguy
Yep. It's not overpowering, but it's there. I love that beer. It wasn't my intention to use it, though. When I was out shopping for supplies this morning, I found out that you can't by beer before 11am in KY :XLuckily, I had one left over in the fridge from last night. I'd recommend it.Can you taste the spices from the Christmas Ale? Not a big fan of (drinking) it myself, but it might be awesome in the chili.A few alterations, but I pulled this off today. Great Lakes Christmas Ale and Makers for the booze. Turned out great.
Binky The Doormat
Footballguy
OK Fashion Guy. Just stop it. Your cooking card is offically revoked here unless an admission of white trashness is made. In fact, white trash is too good for this. What's next? Ketchup and Kraft Chicken & Noodles sandwiches? Mayo with peanut butter? Your food prep comments will be ignored until you fess up, shut up and learn for a while Fashion Boy ...
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offdee
Footballguy
noodles = serious business.I made a small amount and added some to one bowl to try it out...realized better without them. All is right in the world again.
Binky The Doormat
Footballguy
you know the drill ...#### one #### ...yeow ..self edit - how did that get by?
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Alex P Keaton
Footballguy
Tried this for the first time tonight. HUGE hit. Big 
NorvilleBarnes
Footballguy
E-Z Glider
Footballguy
This is usually what makes me want to try something. The stranger, the better. The cinnamon concerns me the most as Im not much of a fan, but Ill definitely give it a try.
The cooking process is very similar to the one I like.
Sorry, I was mostly just giving you a hard time. Noodles aren't serious. But Texas chili is for some. But I'm also a big believer that you should do what you like and what you think tastes good. I do like some of the "purist" stuff for food but it's good to get out side the lines. Do what you like for reasons that you like and like what tastes good. J
ditka85
Footballguy
Made this with a couple changes:
• Diced 3/4 lb. of hot pancetta (italian style bacon) and rendered it down. Removed the pancetta and used the grease to brown the diced chuck roast.
• Used a 2.5 lb. boneless chuck roast that I smoked for 2.5 hours. Just long enough for the smokey flavor, not cooked completely thru. I then let the meat rest 1 hour before dicing into bite size cubes. Then dusted it with corn flour and browned the meat in my stock pot.
Turned out great. I was worried that the smoke flavor would over power the chili but that wasn't the case.
• Diced 3/4 lb. of hot pancetta (italian style bacon) and rendered it down. Removed the pancetta and used the grease to brown the diced chuck roast.
• Used a 2.5 lb. boneless chuck roast that I smoked for 2.5 hours. Just long enough for the smokey flavor, not cooked completely thru. I then let the meat rest 1 hour before dicing into bite size cubes. Then dusted it with corn flour and browned the meat in my stock pot.
Turned out great. I was worried that the smoke flavor would over power the chili but that wasn't the case.
snapperhead
Footballguy
It made enough that I had it for a couple of nights after that....just the right amount. I would say I had a little more than half left over for the fridgeAny more and it probably wouldn't have been eatenI never froze though...just fridged and ate.How much did it make for you?I am only cooking for two as well, but I would like some leftovers to freeze and serve as a quick reheat dinner later on.I tried this this past Sunday.It was different but I liked it !I'll be making this againI cut the recipe down to about 60% as I was only cooking for two.I did keep it covered while cooking and it was kind of soupy. After a night in the fridge, it thickened up perfectly.It is way different than what I normally do!
Born to Run
Footballguy
Try using mole'. That is the Mexican sauce that has chocolate with some spices. Next time you make chili take a small portion to a separate pot and add a tsp of mole. Very interesting to compare the two versions. I believe chocolate should be added towards the end (last 10-15 minutes) for best results. Simmering too long can cause the oil in the chocolate to separate. Anyone know for sure?
Wild Young Billy
A Crazy Cat
I have never heard of the oils separating before. I usually use 80% cocoa Belgian chocolate. I simmered my chili this past weekend for a long time (3+ hours on Friday night, then slowly reheated it on Saturday for serving) and had no issues with the chocolate separating. I haven't tried the mole but it sounds interesting. The later you put ingredients into the chili, the more pronounced the flavor will be. (usually).
scoobygang
Footballguy
How would you even know? The recipe includes enough pork sausage and stew meat to create a slick that would shame the Exxon Valdez.
offdee
Footballguy
Made my 2nd batch this past weekend with some tweaks. First batch a while back seemed a little too "sweet" and not enough spice for my liking....to help, I removed the baker's chocolate and whiskey and went with some chorizo sausage.
Also didn't want to make so much so went half batch and took the easy way out with the chiles and just went with chili powder instead.
So, below is that half batch, quick mix that turned out excellent! (I preferred it much more than the first round)
------------------------------
Prepare the day prior to serving (better melding of flavor the day after)
When reheat the day after pour 3/4 bottle of amber beer to unthicken a bit.
Cook in 8 qt pot or larger.
45 min. prep time. 2 hour cook time.
-------------------------------
Ingredients:
1/6 Cup of Olive Oil
3/4 pounds of stew meat – cut up the pieces as small as possible, no bigger than size of a sugar cube. (Do not use ground beef)
1 pound of pork sausage – pork sausage is ground pork with mixed in seasonings. Get it uncased.
1/2 pound of chorizo sausage - get it ground up, uncased.
1.5 large onions chopped (make sure to use all 1.5 onions even though it looks like too much, they cook down)
4 cloves of garlic minced
1/4 cup of chili powder
1/2 regular sized can of tomato paste
1/2 regular sized can of tomato soup
12 oz. black beans
1/2 tsp of cayenne pepper (if like more spice, use more. Can also add to personal bowl after done cooking)
1 tsp oregano
1 tablespoons of dried cumin
1 bay leaf
1/4 tsp of black pepper
1 tsp of salt
6.5 oz of beef broth
2 bottles of amber beer (use 1 bottle in initial cook. Use add’l 1 bottle for when reheating the day after)
Green onion for garnish
Shredded cheese for garnish
Directions:
In a large stock pot (8 qt. Pot or larger) heat the oil. Add the onions and cook over med heat for 5 min (covered). Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the pork browns. Add the stew meat and chorizo, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili powder, 1 full bottle of amber beer, beef broth, tomato paste, tomato soup and bay leaf. Bring to a boil. Then simmer for 1.5 hours. (make sure to keep uncovered while simmering). Add strained black beans and simmer for additonal 20mins (keep uncovered)
** When reheat the day after, put all back into the big 8qt. pot and add 3/4 bottle of amber beer.
Garnish with green onion and cheese.
Also didn't want to make so much so went half batch and took the easy way out with the chiles and just went with chili powder instead.
So, below is that half batch, quick mix that turned out excellent! (I preferred it much more than the first round)
------------------------------
Prepare the day prior to serving (better melding of flavor the day after)
When reheat the day after pour 3/4 bottle of amber beer to unthicken a bit.
Cook in 8 qt pot or larger.
45 min. prep time. 2 hour cook time.
-------------------------------
Ingredients:
1/6 Cup of Olive Oil
3/4 pounds of stew meat – cut up the pieces as small as possible, no bigger than size of a sugar cube. (Do not use ground beef)
1 pound of pork sausage – pork sausage is ground pork with mixed in seasonings. Get it uncased.
1/2 pound of chorizo sausage - get it ground up, uncased.
1.5 large onions chopped (make sure to use all 1.5 onions even though it looks like too much, they cook down)
4 cloves of garlic minced
1/4 cup of chili powder
1/2 regular sized can of tomato paste
1/2 regular sized can of tomato soup
12 oz. black beans
1/2 tsp of cayenne pepper (if like more spice, use more. Can also add to personal bowl after done cooking)
1 tsp oregano
1 tablespoons of dried cumin
1 bay leaf
1/4 tsp of black pepper
1 tsp of salt
6.5 oz of beef broth
2 bottles of amber beer (use 1 bottle in initial cook. Use add’l 1 bottle for when reheating the day after)
Green onion for garnish
Shredded cheese for garnish
Directions:
In a large stock pot (8 qt. Pot or larger) heat the oil. Add the onions and cook over med heat for 5 min (covered). Uncover and bring the heat to high and brown for another 5 min. Add the garlic and cook another for 1-2 min until fragrant. Add the cumin and add the pork. Stir until the pork browns. Add the stew meat and chorizo, oregano, salt, pepper, cayenne and brown until most of the redness is gone. Add the chili powder, 1 full bottle of amber beer, beef broth, tomato paste, tomato soup and bay leaf. Bring to a boil. Then simmer for 1.5 hours. (make sure to keep uncovered while simmering). Add strained black beans and simmer for additonal 20mins (keep uncovered)
** When reheat the day after, put all back into the big 8qt. pot and add 3/4 bottle of amber beer.
Garnish with green onion and cheese.
madshot31
Footballguy
I have made chili before but never with the beer, so I'm interested in the flavor difference. I have a modified version of this going on the stove right now. Here's a list of what I changed. Right now its smells crazy good and people are wandering in trying to steal it.
1. No olive oil, sub 1 pound of diced bacon cooked down and then toss the onions into that.
2. 3.5 pounds stew meat and 1.5 pounds pork instead of 5/1.
3. 10 cloves garlic and 1 tbsp of garlic power instead of 6 cloves garlic.
4. 28oz can of diced tomatoes instead of the tomato paste, still used the tomato soup.
5. Chicken broth instead of beef broth because its what I had.
6. Roasted 8 anaheim chilies and peeled them and then diced. Also, added 1 tsp of chipotle powder for spice.
Can't wait for it to cook down.
1. No olive oil, sub 1 pound of diced bacon cooked down and then toss the onions into that.
2. 3.5 pounds stew meat and 1.5 pounds pork instead of 5/1.
3. 10 cloves garlic and 1 tbsp of garlic power instead of 6 cloves garlic.
4. 28oz can of diced tomatoes instead of the tomato paste, still used the tomato soup.
5. Chicken broth instead of beef broth because its what I had.
6. Roasted 8 anaheim chilies and peeled them and then diced. Also, added 1 tsp of chipotle powder for spice.
Can't wait for it to cook down.
fasteddie_21
2006 NM Poker Champ
Made the carnitas last night.....it was absolutely fantastic. The cinnamon made it, imo. 
Made this last night. Pretty meh. Very tender. Flavor was good but nothing exceptional. My home made salsa saved them.My normal pork tacos start with regular BBQ pulled pork and add lots of poblano chiles and onions, garlic and chile powder. Like them better.
J
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Harry Manback
Footballguy
Those are some interesting changes. How'd it come out?I have made chili before but never with the beer, so I'm interested in the flavor difference. I have a modified version of this going on the stove right now. Here's a list of what I changed. Right now its smells crazy good and people are wandering in trying to steal it.1. No olive oil, sub 1 pound of diced bacon cooked down and then toss the onions into that.2. 3.5 pounds stew meat and 1.5 pounds pork instead of 5/1.3. 10 cloves garlic and 1 tbsp of garlic power instead of 6 cloves garlic.4. 28oz can of diced tomatoes instead of the tomato paste, still used the tomato soup.5. Chicken broth instead of beef broth because its what I had.6. Roasted 8 anaheim chilies and peeled them and then diced. Also, added 1 tsp of chipotle powder for spice.Can't wait for it to cook down.
I have made chili before but never with the beer, so I'm interested in the flavor difference. I have a modified version of this going on the stove right now. Here's a list of what I changed. Right now its smells crazy good and people are wandering in trying to steal it.1. No olive oil, sub 1 pound of diced bacon cooked down and then toss the onions into that.2. 3.5 pounds stew meat and 1.5 pounds pork instead of 5/1.3. 10 cloves garlic and 1 tbsp of garlic power instead of 6 cloves garlic.4. 28oz can of diced tomatoes instead of the tomato paste, still used the tomato soup.5. Chicken broth instead of beef broth because its what I had.6. Roasted 8 anaheim chilies and peeled them and then diced. Also, added 1 tsp of chipotle powder for spice.Can't wait for it to cook down.
I'd expect this to be good.You can hardly ever go wrong adding bacon fat, more chiles and more garlic to chili.Chicken broth won't make any difference. I don't really like to be able to discern chunks of tomatoes like you may get with diced tomatoes over paste but not a big deal.Bet it's good.J
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Rohn Jambo
Footballguy
Joe, can you link me to your recipe for this amazing salsa? There is nothing better on a Sunday than football and reading your cooking posts.Joe Bryant said:Made this last night. Pretty meh. Very tender. Flavor was good but nothing exceptional. My home made salsa saved them.My normal pork tacos start with regular BBQ pulled pork and add lots of poblano chiles and onions, garlic and chile powder. Like them better.
J
madshot31
Footballguy
Everything was great. Couldn't tell the difference with the broth. I really liked how the beer worked into it but you could still taste everything else. The bacon addition is a keeper in my book. Next time I'll add another 4-6 cloves garlic and add some more New Mexico chili power and/or chilies. It was a little light on the spice and I'm not a huge spicy food person. I would have also gone with the tomato paste but the people I had over really like chunky tomatoes in anything. Overall, very solid.Joe Bryant said:madshot31 said:I have made chili before but never with the beer, so I'm interested in the flavor difference. I have a modified version of this going on the stove right now. Here's a list of what I changed. Right now its smells crazy good and people are wandering in trying to steal it.1. No olive oil, sub 1 pound of diced bacon cooked down and then toss the onions into that.2. 3.5 pounds stew meat and 1.5 pounds pork instead of 5/1.3. 10 cloves garlic and 1 tbsp of garlic power instead of 6 cloves garlic.4. 28oz can of diced tomatoes instead of the tomato paste, still used the tomato soup.5. Chicken broth instead of beef broth because its what I had.6. Roasted 8 anaheim chilies and peeled them and then diced. Also, added 1 tsp of chipotle powder for spice.Can't wait for it to cook down.
I'd expect this to be good.You can hardly ever go wrong adding bacon fat, more chiles and more garlic to chili.Chicken broth won't make any difference. I don't really like to be able to discern chunks of tomatoes like you may get with diced tomatoes over paste but not a big deal.Bet it's good.J
Hi John,Wouldn't call it amazing but I like it. Really simple and easy.1 can (28 oz) whole tomatoes1/2 red onion1/2 bunch cilantrojuice of 2 limes1 tsp sugar1 TBS honey1/2 TBS olive oilpinch kosher salt1 clove garlic1 tsp cumin1 jalapeño pepper1 Serrano pepperPulse to combine in food processor.Tweak the peppers to get the heat you want. This is pretty medium. You can add more jalapeños or Serranos or even haberneros to get the heat that you want.JJoe, can you link me to your recipe for this amazing salsa? There is nothing better on a Sunday than football and reading your cooking posts.
John Bender
Footballguy
It's Rohn, not John.Hi John,Wouldn't call it amazing but I like it. Really simple and easy.Joe, can you link me to your recipe for this amazing salsa? There is nothing better on a Sunday than football and reading your cooking posts.
1 can (28 oz) whole tomatoes
1/2 red onion
1/2 bunch cilantro
juice of 2 limes
1 tsp sugar
1 TBS honey
1/2 TBS olive oil
pinch kosher salt
1 clove garlic
1 tsp cumin
1 jalapeño pepper
1 Serrano pepper
Pulse to combine in food processor.
Tweak the peppers to get the heat you want. This is pretty medium. You can add more jalapeños or Serranos or even haberneros to get the heat that you want.
J
It's Rohn, not John.Hi John,Wouldn't call it amazing but I like it. Really simple and easy.Joe, can you link me to your recipe for this amazing salsa? There is nothing better on a Sunday than football and reading your cooking posts.
1 can (28 oz) whole tomatoes
1/2 red onion
1/2 bunch cilantro
juice of 2 limes
1 tsp sugar
1 TBS honey
1/2 TBS olive oil
pinch kosher salt
1 clove garlic
1 tsp cumin
1 jalapeño pepper
1 Serrano pepper
Pulse to combine in food processor.
Tweak the peppers to get the heat you want. This is pretty medium. You can add more jalapeños or Serranos or even haberneros to get the heat that you want.
J
J
flyingsushi
Footballguy
I want to add some bakers chocolate to the original chili recipe. Approximately how much should I use?
Harry Manback
Footballguy
A zip.
flyingsushi
Footballguy
Thanks Harry, I used about a tablespoon.
Everything turned out really good. I added 2 habenero peppers but I sure don't notice it. I think next time I might try to add 4. Last thing I want to do is make it too hot.
Question regarding the original recipe posted in the first post....
Whats the purpose of the shot of Jack?
I noticed in the list of ingredients the poster said to have 36 oz of beer (flat tire), but in the instructions it says to add 24 oz of beer. So what happened to the other 12 oz? Did he drink it? Is it a back up if the chili is too thick? The next day or so when I reheat the chili, do I use it then?
Thanks,
Sushi
Everything turned out really good. I added 2 habenero peppers but I sure don't notice it. I think next time I might try to add 4. Last thing I want to do is make it too hot.
Question regarding the original recipe posted in the first post....
Whats the purpose of the shot of Jack?
I noticed in the list of ingredients the poster said to have 36 oz of beer (flat tire), but in the instructions it says to add 24 oz of beer. So what happened to the other 12 oz? Did he drink it? Is it a back up if the chili is too thick? The next day or so when I reheat the chili, do I use it then?
Thanks,
Sushi
Harry Manback
Footballguy
That other 12oz is used to rehydrate he dried peppers if you choose to go that route.
flyingsushi
Footballguy
Ok, I understand. I didn't use that method because I don't know how to do that plus just adding chili powder is easier. Maybe next time I will take the time to learn to do that.
Harry Manback
Footballguy
It's not fought at all, the hardest part is finding the dried peppers.
Get a deep pan, add the peppers (take off the stems) add the beer, bring to a boil, turn heat down and simmer ~20 min.
When it's done toss it in the food processor. It will likely stick to the sides/bottom of the processor, so I usually add the rest of the liquid to that (24oz beer and beef stock) and use that to get the rest of the stuff out.
Get a deep pan, add the peppers (take off the stems) add the beer, bring to a boil, turn heat down and simmer ~20 min.
When it's done toss it in the food processor. It will likely stick to the sides/bottom of the processor, so I usually add the rest of the liquid to that (24oz beer and beef stock) and use that to get the rest of the stuff out.
