kimtae
Nov 28th, 2005, 02:13 AM
Okay, I'm finally going to put up my Chili recipe. I made fun of Ellen so now it's time for me to put up or shut up. I don't have pics but unless you're a retard, you'll be able to pull through without any trouble.
#1 rule of chili making - Chili powder is for suckers. As long as you continue to buy commercial chili powder, you are subsidizing spice companies for seeling you recombined packets of stuff they already sell at 2 to 3 times the cost. Most chili powders are little more than oregano, red chiles, and cumin. I recommend Mexican oregano and Cayenne pepper but you can make your recipes and even add in sage, bay leaf, turmeric (it'll taste like curry if you put in too much), dried onion powder, dry mustard powder or whatever else gets your rocks off.
Basic chili powder:
- 2 parts red chile powder (contrary to popular belief, you want a less hot chile with good flavor, thus my preference for cayenne).
- 1 part each of oregano and cumin
Bam! You're done. Now, after cooking with this a few times, feel free to change, add, or improvise.
Chili:
- The heat from a chili should come from the green chiles (the jabeneros or whatever you like), not the red pepper. The red pepper is for flavor mostly.
- I cook a non-Texan style, which means, yes I use tomatoes, sometimes fresh, sometimes paste. Both have their advantages. In this recipe, I will use paste though you can sub in four large peeled, drained of water and de-seeded tomatoes that have been diced.
-Ingredients:
2 lbs of lean beef (chuck or flank steak or rump roast) or venison
Flour to coat the beef lightly.
1 bottle of good beer (ale or stout preferred)
1/2 cup of tomato paste
1 tbsp of fresh garlic
2 tbsp of the chili powder from above
2 to 5 fresh green chiles (depending on the anmount of heat that you want) I leave the seeds in because that's where the real heat is and I'm an evil cook.
1/2 finely diced onion
4 bay leaves
Salt and pepper to taste
- Cube the beef into small pieces, roughly 1 inch on a side or smaller. Coat lightly with flour, this will help keep the beef moist as you brown it. Heat some cooking oil (2 or 3 tbsps) in a large pot. Add in the garlic, green chiles and onions and toss for a few seconds, don't let the garlic brown. Toss in the beef and brown. Do not cook through, You just want the meat to toss in the oil for a couple of minutes on high. Remove the meat and set aside. Turn heat up pour in the beer and deglaze the pot, that means scrape the pot with a wooden spoon or spatula until all the bits come off the surface. Stir up the beer, add in the chili powder, and add the beef back to the pot. As soon as the beer shows signs of coming to a boil, add in the tomato paste and reduce the heat to a low simmer. Make sure the paste is thoroughly dissolved. Throw in the bay leaves and cover. If you have a crock pot, this is where you would transfer it and leave on low for the next 6 hours. If you don't, you need to watch the pot for the next two hours. Stir constantly and don't let it cook too high. Make sure nothing sticks to the bottom of the pot. Salt and pepper as you like.
If the chili is too thin, thicken with corn flour if you have it, regular if you don't. Just dissolve the flour into a thick paste in cold water first or you'll have chili with dumplings.
-Variations;
Cook with fresh red chiles instead of the dried. Remove the seeds and roast the peppers first to get the flavors to mature. you'll need 2 or 3 big ones or 4 to 5 smaller ones. After roasting, crush them up with a mortar and pestle or in a food processor and put them into the oil with the garlic and onions.
A little dry mustard powder can give a nice subtle tang.
Try a cup of red wine (sweet like a chianti) instead of the beer. You'll need a little water to make up the difference.
Try marinating the beef in bourbon for 30 minutes first. You'll need to drain well so you don't get too much flour clumping to the meat.
#1 rule of chili making - Chili powder is for suckers. As long as you continue to buy commercial chili powder, you are subsidizing spice companies for seeling you recombined packets of stuff they already sell at 2 to 3 times the cost. Most chili powders are little more than oregano, red chiles, and cumin. I recommend Mexican oregano and Cayenne pepper but you can make your recipes and even add in sage, bay leaf, turmeric (it'll taste like curry if you put in too much), dried onion powder, dry mustard powder or whatever else gets your rocks off.
Basic chili powder:
- 2 parts red chile powder (contrary to popular belief, you want a less hot chile with good flavor, thus my preference for cayenne).
- 1 part each of oregano and cumin
Bam! You're done. Now, after cooking with this a few times, feel free to change, add, or improvise.
Chili:
- The heat from a chili should come from the green chiles (the jabeneros or whatever you like), not the red pepper. The red pepper is for flavor mostly.
- I cook a non-Texan style, which means, yes I use tomatoes, sometimes fresh, sometimes paste. Both have their advantages. In this recipe, I will use paste though you can sub in four large peeled, drained of water and de-seeded tomatoes that have been diced.
-Ingredients:
2 lbs of lean beef (chuck or flank steak or rump roast) or venison
Flour to coat the beef lightly.
1 bottle of good beer (ale or stout preferred)
1/2 cup of tomato paste
1 tbsp of fresh garlic
2 tbsp of the chili powder from above
2 to 5 fresh green chiles (depending on the anmount of heat that you want) I leave the seeds in because that's where the real heat is and I'm an evil cook.
1/2 finely diced onion
4 bay leaves
Salt and pepper to taste
- Cube the beef into small pieces, roughly 1 inch on a side or smaller. Coat lightly with flour, this will help keep the beef moist as you brown it. Heat some cooking oil (2 or 3 tbsps) in a large pot. Add in the garlic, green chiles and onions and toss for a few seconds, don't let the garlic brown. Toss in the beef and brown. Do not cook through, You just want the meat to toss in the oil for a couple of minutes on high. Remove the meat and set aside. Turn heat up pour in the beer and deglaze the pot, that means scrape the pot with a wooden spoon or spatula until all the bits come off the surface. Stir up the beer, add in the chili powder, and add the beef back to the pot. As soon as the beer shows signs of coming to a boil, add in the tomato paste and reduce the heat to a low simmer. Make sure the paste is thoroughly dissolved. Throw in the bay leaves and cover. If you have a crock pot, this is where you would transfer it and leave on low for the next 6 hours. If you don't, you need to watch the pot for the next two hours. Stir constantly and don't let it cook too high. Make sure nothing sticks to the bottom of the pot. Salt and pepper as you like.
If the chili is too thin, thicken with corn flour if you have it, regular if you don't. Just dissolve the flour into a thick paste in cold water first or you'll have chili with dumplings.
-Variations;
Cook with fresh red chiles instead of the dried. Remove the seeds and roast the peppers first to get the flavors to mature. you'll need 2 or 3 big ones or 4 to 5 smaller ones. After roasting, crush them up with a mortar and pestle or in a food processor and put them into the oil with the garlic and onions.
A little dry mustard powder can give a nice subtle tang.
Try a cup of red wine (sweet like a chianti) instead of the beer. You'll need a little water to make up the difference.
Try marinating the beef in bourbon for 30 minutes first. You'll need to drain well so you don't get too much flour clumping to the meat.