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Last post 2 years ago by Whistlebritches. 75 replies replies.
Poll Question : Do you prefer your chili with or without beans? (Poll is closed)
Choice Votes Statistics
With 19 70 %
Without 5 18 %
Doesn't matter, I can eat it either way. 3 11 %
Total 27 100%

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Chili question
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bgz Offline
#51 Posted: Sat, Mar 12 2022, 10:08 AM EST
Joined: 07-29-2014
Posts: 13,023
I need to stay away from this thread, making me hungry.
DrafterX Offline
#52 Posted: Sat, Mar 12 2022, 10:20 AM EST
Joined: 10-18-2005
Posts: 98,536
Whistlebritches wrote:
You want some good chili............drop all those bullschit recipes with beans,Turkey and **** ing kale???

2 tablespoons vegetable oil
3 pounds boneless​ beef chuck, cut into 1-inch cubes
2 large onion, chopped
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried mexican oregano
3 cups beef broth
1 cup tomato sauce
1 cup diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper


Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.

After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cook for 1 minute.

Add all the remaining ingredients except 1/8th cup of the chili powder and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. One half hour before chili is ready add the other 1/8th cup chili powder,add water if necessary to make it thicker or thinner, as desired.



Sounds good.... I'd add some ground chuck also tho... and I brown da onions and garlic before I throw da beef in... and about half a bottle of shiner or somethin similar... Mellow
Plowboy221 Offline
#53 Posted: Sat, Mar 12 2022, 11:42 AM EST
Joined: 03-03-2013
Posts: 5,140
Y’all are forgetting to throw a can of corn in the there.
Thunder.Gerbil Offline
#54 Posted: Sat, Mar 12 2022, 12:37 PM EST
Joined: 11-02-2006
Posts: 121,359
Whistlebritches wrote:
Beans are just filler..........real cattle trail chili was about showcasing Texas beef.In New Mexico its more about showcasing chili peppers,green or red.


Chili isn't the religious thing in SoCal that it is in Texas, so I never really viewed chili as a showcasing dish, but now that you mention it that makes perfect sense about Texas and New Mexico styles.


Whistlebritches wrote:
You want some good chili............drop all those bullschit recipes with beans,Turkey and **** ing kale???

2 tablespoons vegetable oil
3 pounds boneless​ beef chuck, cut into 1-inch cubes
2 large onion, chopped
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried mexican oregano
3 cups beef broth
1 cup tomato sauce
1 cup diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper


Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.

After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cook for 1 minute.

Add all the remaining ingredients except 1/8th cup of the chili powder and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. One half hour before chili is ready add the other 1/8th cup chili powder,add water if necessary to make it thicker or thinner, as desired.


This looks good, I don't make chili very often, but I'm going to have to try this one next time, Ron. Thanks.
I like that it's not calling for any added thickeners like masa or flour. Or gaddamn beans.
Whistlebritches Offline
#55 Posted: Sat, Mar 12 2022, 6:11 PM EST
Joined: 04-23-2006
Posts: 22,128
MACS wrote:
WB - that recipe looks good. May hafta try it.



Be creative..........sometimes I add a lb ground pork and at the end of the cook I taste test adding cumin and chili powder as needed.Once I'm happy I give it a good 20-30 minutes more on a low simmer to marry those flavors.
Whistlebritches Offline
#56 Posted: Sat, Mar 12 2022, 6:29 PM EST
Joined: 04-23-2006
Posts: 22,128
DrafterX wrote:
Sounds good.... I'd add some ground chuck also tho... and I brown da onions and garlic before I throw da beef in... and about half a bottle of shiner or somethin similar... Mellow



Like I told MACS ain't nothing wrong with being a little creative,ground chuck sounds good but lean ground pork just adds another dimension that cannot be duplicated with any other meat.


Now for you crazy bastids.........being creative does not include beans,kale,spaghetti, cabbage,papaya,turnips,carrots and yes corn.As for thickeners,flour,masa,all the starch family,guar gum,xantham gum and psyllium husk are to be avoided.I can think of no better way to **** up a good chili.............just remove the lid and cook it down slowly.You'll be glad you did.
dkeage Offline
#57 Posted: Sat, Mar 12 2022, 6:35 PM EST
Joined: 03-05-2004
Posts: 15,149
Whistlebritches wrote:
Be creative..........sometimes I add a lb ground pork and at the end of the cook I taste test adding cumin and chili powder as needed.Once I'm happy I give it a good 20-30 minutes more on a low simmer to marry those flavors.



We do this by making it the day before we eat it. Putting in the fridge overnight. We do it with gumbo, chill, red beans, spaghetti sauce.....
Gene363 Offline
#58 Posted: Sat, Mar 12 2022, 6:44 PM EST
Joined: 01-24-2003
Posts: 30,799
dkeage wrote:
We do this by making it the day before we eat it. Putting in the fridge overnight. We do it with gumbo, chill, red beans, spaghetti sauce.....


+1
RMAN4443 Offline
#59 Posted: Sat, Mar 12 2022, 6:47 PM EST
Joined: 09-29-2016
Posts: 7,683
+2
Palama Offline
#60 Posted: Sat, Mar 12 2022, 6:55 PM EST
Joined: 02-05-2013
Posts: 23,627
+3
Whistlebritches Offline
#61 Posted: Sat, Mar 12 2022, 7:44 PM EST
Joined: 04-23-2006
Posts: 22,128
dkeage wrote:
We do this by making it the day before we eat it. Putting in the fridge overnight. We do it with gumbo, chill, red beans, spaghetti sauce.....



I just can't pass up fresh chili..........but it does improve from an overnight fridge rest,same wif stews and soups
Thunder.Gerbil Offline
#62 Posted: Tue, Mar 15 2022, 7:27 PM EST
Joined: 11-02-2006
Posts: 121,359
Hey Ron-o,

In honor of your Scottish heritage and the supermarket sales (mostly the latter) imma gonna make your recipe with corned beef instead of fresh.


Maybe.
ZRX1200 Offline
#63 Posted: Tue, Mar 15 2022, 7:41 PM EST
Joined: 07-08-2007
Posts: 60,582
You gonna crumble up soda bread in it?
Whistlebritches Offline
#64 Posted: Tue, Mar 15 2022, 7:52 PM EST
Joined: 04-23-2006
Posts: 22,128
Thunder.Gerbil wrote:
Hey Ron-o,

In honor of your Scottish heritage and the supermarket sales (mostly the latter) imma gonna make your recipe with corned beef instead of fresh.


Maybe.





MMMMMMMM let me know how that turns out for ya.If that fails you can always throw some haggis together
Thunder.Gerbil Offline
#65 Posted: Tue, Mar 15 2022, 8:24 PM EST
Joined: 11-02-2006
Posts: 121,359
Whistlebritches wrote:
MMMMMMMM let me know how that turns out for ya.If that fails you can always throw some haggis together


Ok. Probably not until the weekend though. No time today.


As for Haggis... Negatory Ghost Rider, the pattern is full. Can't buy some of the animal organs needed to make it proper in this country - if I could get them, I would actually attempt to make it. Without them, it's kind of like a no-contact blowjob.
frankj1 Offline
#66 Posted: Tue, Mar 15 2022, 10:03 PM EST
Joined: 02-08-2007
Posts: 44,215
it makes a difference if you're being "thrifty", or if you're just cheap.
Sunoverbeach Offline
#67 Posted: Tue, Mar 15 2022, 10:10 PM EST
Joined: 08-11-2017
Posts: 14,650
For haggis or blowjobs?
frankj1 Offline
#68 Posted: Tue, Mar 15 2022, 10:14 PM EST
Joined: 02-08-2007
Posts: 44,215
yes.
Thunder.Gerbil Offline
#69 Posted: Tue, Mar 15 2022, 10:19 PM EST
Joined: 11-02-2006
Posts: 121,359
frankj1 wrote:
it makes a difference if you're being "thrifty", or if you're just cheap.


Jewish guilt kicking in there Tripod?

I know the feeling...



So, joking aside, it was a hairbrained idea that, in my mind, could end up being really good or utter garbage. If it's going to end up as garbage, I'd rather have the meat cost $1.99/lb vs $7.50/lb.


It's the damn Scots like Ron that are just cheap bastards.
frankj1 Offline
#70 Posted: Tue, Mar 15 2022, 10:32 PM EST
Joined: 02-08-2007
Posts: 44,215
Thunder.Gerbil wrote:
Jewish guilt kicking in there Tripod?

I know the feeling...



So, joking aside, it was a hairbrained idea that, in my mind, could end up being really good or utter garbage. If it's going to end up as garbage, I'd rather have the meat cost $1.99/lb vs $7.50/lb.


It's the damn Scots like Ron that are just cheap bastards.

Actually, I was intrigued. I think Ron was too.
Maybe send him an envelope full.

https://www.youtube.com/watch?v=8yLa8rirQMI
Thunder.Gerbil Offline
#71 Posted: Tue, Mar 15 2022, 10:49 PM EST
Joined: 11-02-2006
Posts: 121,359
frankj1 wrote:
Actually, I was intrigued. I think Ron was too.
Maybe send him an envelope full.

https://www.youtube.com/watch?v=8yLa8rirQMI



It might take awhile for me to get to it these days, I say "this weekend" but that could really mean a month from now or it could mean the second Tuesday of the fifth week of September 2026. But, when I do, I'll let you know.

Envelope? I'm not going to send an envelope, I'm just going to slap a COD label on an old cream cheese container and toss it in the mail.
BuckyB93 Offline
#72 Posted: Tue, Mar 15 2022, 11:02 PM EST
Joined: 07-16-2004
Posts: 14,165
Thunder.Gerbil wrote:
Hey Ron-o,

In honor of your Scottish heritage and the supermarket sales (mostly the latter) imma gonna make your recipe with corned beef instead of fresh.


Maybe.




That would be interesting. I might give it a shot. The stores here look rather overloaded with corned beef. I haven't bought one yet but will probably pick up a couple this week to toss in the freezer. Point cut going for $5/lb, flat about $6/lb. They might drop in price a bit after St. Paddy's day.

I'd probably give it a soaking in fresh water for a day to de-brine (un-brine?) it a bit before trying it in chili though.
Whistlebritches Offline
#73 Posted: Wed, Mar 16 2022, 7:18 PM EST
Joined: 04-23-2006
Posts: 22,128
Thunder.Gerbil wrote:
It might take awhile for me to get to it these days, I say "this weekend" but that could really mean a month from now or it could mean the second Tuesday of the fifth week of September 2026. But, when I do, I'll let you know.

Envelope? I'm not going to send an envelope, I'm just going to slap a COD label on an old cream cheese container and toss it in the mail.



I'll keep my eye out for that.................
frankj1 Offline
#74 Posted: Wed, Mar 16 2022, 10:19 PM EST
Joined: 02-08-2007
Posts: 44,215
Whistlebritches wrote:
I'll keep my eye out for that.................

pretty sure it'll be a pink TempTee cream cheese container.
You OK wif dat?
Whistlebritches Offline
#75 Posted: Wed, Mar 16 2022, 10:27 PM EST
Joined: 04-23-2006
Posts: 22,128
frankj1 wrote:
pretty sure it'll be a pink TempTee cream cheese container.
You OK wif dat?



They make good frizbees
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