Adam Witt compares the chili recipes of some Food Network legends
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@JenYetAgain @waitworry @ciggysmokebringer @julieofthespirits @BigJesusTrashcan @neonsnake @KevinCarson1 @_L1vY_
I'm sure y'all have chili opinions.
@JenYetAgain @waitworry @ciggysmokebringer @julieofthespirits @BigJesusTrashcan @neonsnake @KevinCarson1 @_L1vY_
For comparison here's what I recall doing last time I made some dope chili from scratch:
Started with skillet Sautee of diced white onion in beef tallow with a little salt. Added black pepper and fresh minced garlic, cooked until garlic fragrant but not burned.
Dry spices: cumin, chili powder, smoked paprika, garlic powder, some cayenne powder, then a touch of curry powder & garam masala (seriously. Not enough to taste in the end of curry, but enough to provide a background earthiness & warmth). Cook to wake up.
Transfer to either large pot or slow cooker. Add to it crushed tomatoes (fire roasted if possible), your meat (ground Chuck is standard, can add SMALL chunks of like stew meat or some skinless pork belly if you want) and beef broth plus a cheap lager (I used a can of Colt 45).
If you want the result particularly spicy, add necessary fresh diced chilies plus some chipotle adobo here, otherwise just add pickled jalapeno.
Simmer, then add beans of choice (I used can of kidney & can of pinto) at point where meat is cooked (unless you added chunks; wait till those are tender then), keep cooking. This will take awhile...
When everything has come together, stir in some corn flour to thicken, and then finish by adding diced red onion, letting that barely heat through (the red is for texture, the white having liquefied was intentional).
Serve either in bowls topped with shredded cheese & green onion, or over tortilla chips topped with cheese, chili, then more cheese.
@psychoalpastor @JenYetAgain @waitworry @ciggysmokebringer @julieofthespirits @BigJesusTrashcan @neonsnake @_L1vY_ I put in a little coriander for the same reason you used curry -- not distinguishable, but the floral quality adds some depth of flavor to the cumin.
@psychoalpastor @JenYetAgain @waitworry @ciggysmokebringer @julieofthespirits @BigJesusTrashcan @neonsnake @_L1vY_ I don't really have strong chili opinions -- it's one of those things there's no real "right way" to make because it's evolved in so many different directions regionally since Mexican women first started making it as a street food in El Paso. I like most kinds from time to time, although somewhat less with beans. And I love white chili with chunks of chicken and pickled jalapenos.
@KevinCarson1 @JenYetAgain @waitworry @ciggysmokebringer @julieofthespirits @BigJesusTrashcan @neonsnake @_L1vY_
I should try making a white chili sometime. Seems an interesting challenge & twist.
@psychoalpastor @JenYetAgain @waitworry @ciggysmokebringer @julieofthespirits @BigJesusTrashcan @neonsnake @_L1vY_ One thing I used to love was walnut chili, ironically based on a recipe from some chud on Lew Rockwell. Slow cook a big chuck roast until it's falling apart. Saute chopped apple, walnuts, and fresh thyme in butter, and stir in with the beef.
@KevinCarson1 @psychoalpastor @JenYetAgain @waitworry @ciggysmokebringer @julieofthespirits @BigJesusTrashcan @_L1vY_
....that sounds... pretty awesome actually. I've not had anything like it as such in chilli, but apple, walnut and thyme are a "reasonably" common mixture.
Interesting to wonder where it came from in the first