Den of Chili

[WritersPanic]

a peaceful pigout thread (´・(oo)・｀) ?



no politics, no drama.

if you can't be kind, be stuffed (beans optional).

:-)
Borrowed from Jessica; 08-27-2021, 12:27 AM.

[WritersPanic]

Chili, a traditional dish created so folks can chill with a steaming hot bowl of spicy goodness.

[Audiogen]

[SpaceMan]

my mom always sang this to my nieces and nephews...her mind is full of these weird tunes

[WritersPanic]

Classic Chili Ingredients (stolen from the web)


There’s a big debacle on the internet whether classic chili has beans or no beans. In my opinion, the best chili recipe is a base of ground beef, tomato, spices, and BEANS. I love the number of fiber beans add to this dish and I promise you won’t regret adding them.
BEEF


The star of the show here is ground beef. I’ll give you one secret, the fat in your beef matters! We’re big fans of 80% or 85% fat because that little bit of fat adds so much flavor. If you go any leaner, you risk compromising flavor and texture.

Can I substitute a different ground meat? Ohhhh, if you must! Yes, ground chicken or turkey both work for this recipe. you can even try a plant-based ground!
TOMATOES


One of the reasons I love chili is because it’s made with tomato products. Thick, creamy, and so delicious. This recipe calls for 3 different kinds: tomato sauce, diced tomatoes, and tomato puree.
BEANS


While traditional beef chili does not call for beans, we like to up the anty a little bit in the nutrition department and include 2 different variations. Pinto beans and kidney beans add texture and fiber to this beef chili recipe.
CHILI SEASONING


Do yourself a favor and make your own chili seasoning. I promise you the flavor is better AND there isn’t any added junk. Try our homemade chili seasoning and keep a batch in your cabinet at all times.
homemade chili seasoning ingredients

• Chili powder
• Garlic powder
• Ground cumin
• Smoked paprika
• Salt
• Ground pepper

[WritersPanic]

Official Navy Chili-Mac recipe

[onceburned]

chilli mac always comes back to haunt me....

[WritersPanic]

Yea, me too. Especially when I was up for Mid-Rats and it was the only thing that looked "good". These days if I want to relive my Navy experience I just toss a can of chili into a batch of Kraft Mac & Cheese that's been in the fridge for a day or so. While it's not authentic, it still feels like Mid-Rats.

[SpaceMan]

i like to only use medium ground beef when im cooking ....the lean doesnt have enough fat in it and doesnt taste as good

[SpaceMan]

chili is very hard for me to eat....i got super sick once after eating some chili cheese dogs and ended up in hospital

ever since that (maybe 20 years ago) i have a hard time swallowing it without feeling sick again ...even though it wasnt the actual cause the memory effect is associated with the flavour

[Osquirrell]

there is a certain chili flavor I dont like. its kinda the most popular one in the generics . I believe its powder and not and actually chili fruit.. so ya man I dont like that shit and if its present I can tell right away and wont eat it..

much safe mine, basic red sauce and sarachi .. then fresh peppers.

[onceburned]

if it doesnt burn your cheeks goin' in and burn your cheeks goin' out it needs more heat

[Din Djarin]

[WritersPanic]

Nice pot!

[GLEN......]

Le Sigh......



Cheers Glen.

[WritersPanic]

Creole Chili
Ingredients:

• 2 lbs Peeled Shrimp
• 8 Drained Oysters (Set aside liquid)
• 1/2 lb Baked Chicken (Salt & Pepper only, diced)
• 1 lb Andouille Sausage (Diced Fine)
• 5 Slices Salt Pork (Fatback)
• 1 Large Red Onion (Diced)
• 2 Medium Carrots (Grated)
• 4 Celery Stalks (Diced Fine)
• 4 Tomatillos (2 Inch Diameter)
• 5 Serano Peppers (Diced Fine, Seeds Removed)
• 2 Large Banana Peppers (Sliced into Rings, Seeds Removed)
• 1/2 Cup Garlic Cloves (Grated)
• 1 Can each of Red Beans, White Beans & Black Beans (Drained and rinsed well)
• 1 Cup of Chicken Stock
• 1/2 Bottle Pinot Grigio
• 1 Cup Merlot
• 2 Tablespoons dry Oregano
• 3 Tablespoons dry Parsley
• 2 Tablespoons Old Bay
• 1 Tablespoon Dry Garlic Powder
• 3 Teaspoons Smoked Black Pepper
• 2 Tablespoons Mollasses
• 3-4 Tablespoons Standard Flour
• 1/4 Cup Peanut Oil

Supplies:

• 3 qt Stainless Saucepan
• 10 qt Stock Pot (w/Vented lid)
• 1/4 Inch Cheese Grater
• Wooden Spatula
• Cooking Fork
• Cork Screw

Method:

• Render the Fatback in the saucepan with the lowest flame possible until the slices are hard crispy and the bottom of the pan is fully covered with oil. Remove the fatback slices and set aside to cool. Chop the fatback very fine.
• Raise the heat on the saucepan to just below smoking. Carefully place the drained oysters into the oil and fry them lightly on each side. Remove the oysters and drain them on a paper towel.
• Allow the saucepan to lightly smoke and add the flour. Stir the roux constantly until it becomes dark tan (but not brown) and then add half of the diced red onions. Stir for a few minutes and then add half of the Celery. Stir well over heat a couple of minutes then remove from the heat and stir until the potential for burning is over. Set aside.
• In the stockpot heat the peanut oil until it is very hot (it will not smoke, so toss in a drop or two of water every minute until it splatters violently). Then add a mixture of half the grated carrots, the rest of the diced onions and the Tomatillos. When the mixture calms down, add the rest of the Celery and the Andouille. Pour in about 2/3 of a glass of the white wine. Let it all boil.
• Put the roux back on low heat until it starts to bubble. Stir in the rest of the grated carrots and when the heat recovers stir in the Oysters and about half of the Fatback. Add about half a glass of the white wine to the roux and stir it off the heat until the pan releases the fried bits and come clean when scraped, then add the roux to the Stockpot.
• Add the rest of the Fatback to the Saucepan and stir in half of the beans from each can. Add 2 Teaspoons of Smoked Black Pepper and a half glass of the red wine and stir well without breaking the beans apart. Add the rest of the beans to the stockpot and stir well. Add the diced chicken and the Oregano to the saucepan and continue stirring. Add the molasses and the chicken stock to thin the mixture and then pour it into the stockpot.
• Let the stockpot boil lightly for a half hour with the lid on and then add the Shrimp and the rest of the seasonings. Put the lid back on and stir the stockpot about every 5 minutes for another half hour. Be sure to reduce the heat if anything starts to stick (and burn) on the bottom of the stockpot.
• Serve with Garlic Bread

[WritersPanic]

Why are some fonts microscopic?

[Din Djarin]

I'm on my phone and don't see a microscopic font.

[WritersPanic]

I'm having a cup of Wendy's chili. It has red and white beans. But it's kind of bland. They used to use chopped hamburgers for the meat, now it seems like some cheap ass ground beef. Some Cholula and a few drops of Tabasco seem to improve it. At least it's not salty as all hell.

[6-eyed]

I stock up on jalapeño chili in a can.

I’ve attempted to make my own chili but it never compares

[WritersPanic]

I stock up on jalapeño chili in a can.

I’ve attempted to make my own chili but it never compares

The trick is to use good beef. Too many folks use the cheapest ground beef they can get. I guess they think the rest of the ingredients will magically turn it into perfection. What I usually do is get half ground sirloin and the other half ground chuck with a higher fat content. When you pre-cook them together good things happen!

[neonspectraltoast]

I'm gonna get some Hormel in a can.