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Poster: | vapors | Date: | Nov 5, 2009 5:50pm |
Forum: | GratefulDead | Subject: | forum chili cook-off |
The prize – if anything happens with this thread it will be its own reward.
My mom made a great beef chili and after leaving her at age eighteen her recipe and bread with butter kept me nourished throughout my early bachelor days. My recipe for meatless chili that I use at home for my vegetarian daughter and at work (I am the catering chef in a college dining commons) utilizes these basic ingredients and steps:
Sauté onions, bell peppers (any colors) and chopped garlic in canola oil. Add canned diced tomatoes, salt, pepper, ground cumin, chili powder. I usually use canned beans but when time and inspiration allow soaked and cooked dried beans work real well. The final ingredient is tomato paste, and I always add a small amount of sugar. Add water as necessary and adjust seasonings and salt to taste. Simmer the chili for at least an hour – it only gets better as the flavors marry.
I also do variations in beans (my kid loves dark red kidneys, the most requested at work is just black beans, but when I can get away with it I like to use beans of many colors, including garbanzos, cannellini, pintos, etc.) vegetables (carrots, roasted corn, different types of peppers) and tomato products. When using ground beef I recommend cooking it separately and draining off excess fat before adding to the pot.
The meat, spices and peppers can vary alot.
Some like it mild and some like it hot.
Well there you have it – I hope you’re well fed.
Remember when cooking to crank Grateful Dead!
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Poster: | vapors | Date: | Nov 6, 2009 5:17pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Now my gumbo, that will never be vegetarian.
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Poster: | Misty Eastwood | Date: | Nov 7, 2009 6:41am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
2 tablespoons oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
8 cups (2 16-ounce cans) tomatoes, undrained
2/3 cup (6-ounce can) tomato paste
1 pound lean ground beef
1 cup cubed rattlesnake or chicken
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
2 cups water
2 cups (6 ounces) uncooked pasta (for instance, macaroni)
In 5-quart saucepan or Dutch oven, heat oil and saute onion, green pepper,
and garlic until tender but not brown. Add ground beef and rattlesnake;
brown and cook until done, about 5 minutes. Stir in spices, tomatoes, and
tomato paste. Bring to a boil, then reduce heat and simmer about 2 hours.
Before serving, add water and return chili to a boil. Stir in uncooked
pasta; continue boiling, stirring frequently, 10 to 15 minutes or until
pasta is tender.
NOTES:
Reduce the simmering time if you must, but if you don't give it at least
half an hour, your results won't be as good. The pasta added at the end
significantly reduces the spiciness of this dish; don't be timid when
adding the hot stuff. If you fancy crackers with or in your chili, you
might want to try popcorn instead. It's a delightful change of pace!
Dressing Rattlesnakes
---------------------
Take dead rattlesnake, place on cutting board and hold firmly behind the head.
Cut off head and discard.
Cut off rattles for your collection. They look good on display, made into necklaces, etc.
Strip off the skin and save. One long skin can make a good hatband (With enough skins you can make a fine pair of boots)
Make a long slice on the underside and remove all internal organs.
Cut into chunks, and refrigerate until ready to use. (Can be frozen.)
Use as directed in your favorite recipes.
Reply [edit]
Poster: | DeadRed1971 | Date: | Nov 8, 2009 4:58am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | rastamon | Date: | Nov 8, 2009 1:59pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
This post was modified by rastamon on 2009-11-08 21:59:35
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Poster: | Saint Owen | Date: | Nov 8, 2009 2:17pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | cush212 | Date: | Nov 6, 2009 11:21am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | Edsel | Date: | Nov 6, 2009 6:51am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | William Tell | Date: | Nov 6, 2009 11:12am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off; GROUP HUG! |
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Poster: | cush212 | Date: | Nov 6, 2009 11:14am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off; GROUP HUG! |
:(
Jalapeno cornbread is alway's good too... Yes Lard would be permitted but rarely used...
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Poster: | William Tell | Date: | Nov 6, 2009 11:22am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off; GROUP HUG! |
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Poster: | cush212 | Date: | Nov 6, 2009 11:40am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off; BLATANT HIGHJACK!!! |
This post was modified by cush212 on 2009-11-06 19:32:50
This post was modified by cush212 on 2009-11-06 19:40:43
Reply [edit]
Poster: | cush212 | Date: | Nov 6, 2009 11:49am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off; BLATANT HIGHJACK!!! |
:(
See you all later...
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Poster: | Misty Eastwood | Date: | Nov 6, 2009 11:59am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off; BLATANT HIGHJACK!!! |
This post was modified by deadski on 2009-11-06 19:59:22
Reply [edit]
Poster: | cush212 | Date: | Nov 6, 2009 11:26am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off; GROUP HUG! |
;)
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Poster: | Finster! | Date: | Nov 6, 2009 5:03am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
My recipe is open to many variations. I have used pork, veal,beef and a few times venison. Almost always cubed meats, not ground.
The one I use most often that the family really likes is with shredded beef. Whenever I make pot roast (chuck roast works best), I make an extra one so that I have plenty of leftovers. Slow roasted chuck is great for shredding.
I use 2 lbs of shredded chuck. I add 2 lbs of ground fresh breakfast sausage. I add to it finely chopped onions and red and green bell peppers and alot of chopped garlic that have been sauteed.
I add canned diced tomatoes with juice, beef broth and tomato paste. Spices vary but usually include onion powder, salt and pepper, cayenne pepper and chili powder.
Always add a little sugar too!
I usually add canned green chilis and some type of hot sauce to give it a little kick. Sometimes if I want more heat, I will chop and saute fresh habaneros in a little bit of oil. Then I discard the peppers and brown the meat in the pepper oil.
I cook my chili in cast iron because I think it adds to the flavor. I usually let it simmer for at least 4 hrs if not longer. I also find that it gets more flavorful the next day after it has had a chance to fester in the fridge over night.
I also have a variation on serving it that is different from most. The recipe calls for serving it over rice, but we don't. My wife likes it served over hot biscuits. I like mine served over broken up Fritos with shredded cheddar cheese on top. The fritos add a little saltiness that I think goes well with it.
This recipe makes for alot of leftovers which get vacuum sealed and put in the freezer. Think I'll call the wife now and have her pull some out for tonight!!!!
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Poster: | William Tell | Date: | Nov 6, 2009 6:51am |
Forum: | GratefulDead | Subject: | Re: It's the little things that make a difference |
Folks don't often recognize that you cannot just "throw everything" together when do this...browning the meats and sausages is important. Clarifying the onions with garlic is important. Using salt pork to assist rather than oils (spray!?! if someone mentions this I will ask the mods to delete the receipe! JK...maybe) adds important flavor, salt, and authenticity...
Corn tortillas are an absolute must. Esp for green chili.
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Poster: | deadnazi | Date: | Nov 8, 2009 8:11am |
Forum: | GratefulDead | Subject: | Re: It's the little things that make a difference |
Hot Chili Basted Corn Bones
6 tablespoons olive oil
2 tablespoons chipped fresh cilantro
1 tablespoon tomato paste
2 tablespoons hot chili sauce
4 corn on the cob husks removed
Butter
Fresh cilantro leaves
Whisk oil, cilantro, tomato paste and chili sauce in a bowl.
Cut each corn cob into three sections and blanch in a pot of boiling water 2 minutes.
Drain then place in a shallow dish and pour marinade over corn to coat well.
Cover and allow sit 2 hours.
Grill the corn on a hot barbecue for 30 minutes regularly turning and brushing with marinade.
Serve hot topped with butter and marinade and garnished with cilantro leaves.
Reply [edit]
Poster: | denise BERGER | Date: | Nov 8, 2009 4:51am |
Forum: | GratefulDead | Subject: | Re: It's the little things that make a difference |
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Poster: | William Tell | Date: | Nov 8, 2009 7:31am |
Forum: | GratefulDead | Subject: | Re: It's the little things that make a difference |
Do tell...
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Poster: | denise BERGER | Date: | Nov 8, 2009 4:52am |
Forum: | GratefulDead | Subject: | Re: It's the little things that make a difference |
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Poster: | William Tell | Date: | Nov 8, 2009 7:32am |
Forum: | GratefulDead | Subject: | Re: It's the little things that make a difference |
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Poster: | cush212 | Date: | Nov 6, 2009 10:40am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | Styrofoam Cueball | Date: | Nov 6, 2009 11:13am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
You are not alone.
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Poster: | cush212 | Date: | Nov 6, 2009 11:19am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | stratocaster | Date: | Nov 5, 2009 6:09pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | Misty Eastwood | Date: | Nov 5, 2009 8:14pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
This post was modified by deadski on 2009-11-06 04:14:46
Reply [edit]
Poster: | vapors | Date: | Nov 6, 2009 4:30pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | Misty Eastwood | Date: | Nov 6, 2009 5:54pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | William Tell | Date: | Nov 7, 2009 5:08am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | vapors | Date: | Nov 7, 2009 1:36pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
All in the cooking and seasoning (and sweetening)
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Poster: | Misty Eastwood | Date: | Nov 7, 2009 2:17pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | skies | Date: | Nov 6, 2009 6:14am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | amosearle | Date: | Nov 6, 2009 7:12am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
This post was modified by amosearle on 2009-11-06 15:12:13
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Poster: | Earl B. Powell | Date: | Nov 6, 2009 6:18am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
This post was modified by Earl B. Powell on 2009-11-06 14:18:51
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Poster: | Misty Eastwood | Date: | Nov 7, 2009 11:37am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
This post was modified by deadski on 2009-11-07 19:37:18
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Poster: | Finster! | Date: | Nov 7, 2009 10:55am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Interesting twist with the honey and pineapple. Will for sure try that. I love to try new things when I cook!!!
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Poster: | William Tell | Date: | Nov 6, 2009 6:55am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Mr. Earl!?? Say it ain't so! Shame...methinks you are getting healthier every day...you bastard!
This is my once a month (or two) event in which caution (dietary) is thrown to the winds...at my age, the wife and I have to take our excitement where we can...
Hot foods are the original aphrodisiac, and if we were younger, well...uh...okay, melodramatic moment there. Nevermind.
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Poster: | Earl B. Powell | Date: | Nov 6, 2009 8:20am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
This post was modified by Earl B. Powell on 2009-11-06 16:20:52
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Poster: | Mandojammer | Date: | Nov 6, 2009 9:15am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Maybe I don't want to know how one properly places a fart when bumping nasties.
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Poster: | William Tell | Date: | Nov 6, 2009 9:30am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Could hardly find any Mexican ingred up that way back then...
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Poster: | William Tell | Date: | Nov 5, 2009 8:00pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Saute salt pork cubes, roughly half pound, using some lard (yes, if you do not use real lard and salt pork, stop now and remove yourself from this competition). Use large cast iron pot, or similar large container that can eventually hold 3 qt or so.
Add roughly 1-2 cubed onions, and 10 cloves of garlic, minced/chopped (yes, a crap load). Saute with pork and lard til clear.
Add 2 lbs each pork tenderloin and stew beef (or any extra meat products you have around from prior meals--really, I have used everything you can think of), and brown these cubed meats.
In a sep skillet, brown up a few sausages--make sure two of them are hot Italian, and two are high grade chorizo sausage (in skin, not the kind that falls about). Cube these to same size ("bite") and add to meat mixture.
Add two large cans fire roasted green chiles (leave in liquid).
Add 12-18 skinned, cubed tomatillos.
Add 2 jalapenos or others to taste.
Add half a typical seasoning jar of cumin. Yes, that much.
Add some sage, and quite a bit of cilanto, depending on your taste.
Salt and pepper, if necessary.
Simmer all day.
Eat with CORN tortillas (flour? Are you joking?).
More complicated than this, BUT I guarantee you will love William Tell's Green Chile.
Everyone does.
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Poster: | skies | Date: | Nov 6, 2009 6:18am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | William Tell | Date: | Nov 6, 2009 6:41am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
Green chili, by far the "best" of the various types, can be based on any number of meats, and most use a selection of what's available. However, most purists would argue "beef for red, pork for green".
The secret to a great green chili is in the cumin + tomatillos + green chiles + Mexican oregano (notice I left it out of the above? have to have a few secrets!).
The color must be green, and I know it does not sit well with the health minded Forumites, BUT the fact is, lard is integral to Mexican cooking. Ask any one that does it for a living...anything else is just New Age Imitation.
Now, the red chilis described above all sound good, but beans and absence of meat mean you might as well call it soup and be done with it...
Sorry, but that's the way it is.
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Poster: | skies | Date: | Nov 6, 2009 8:43am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | Cliff Hucker | Date: | Nov 6, 2009 9:52am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | skies | Date: | Nov 6, 2009 10:52am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | Cliff Hucker | Date: | Nov 6, 2009 12:17pm |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | skies | Date: | Nov 6, 2009 12:41pm |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | Cliff Hucker | Date: | Nov 6, 2009 1:40pm |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | skies | Date: | Nov 6, 2009 3:28pm |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | bluedevil | Date: | Nov 6, 2009 7:24pm |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | skies | Date: | Nov 7, 2009 3:46am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | Cliff Hucker | Date: | Nov 7, 2009 9:00am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | Misty Eastwood | Date: | Nov 7, 2009 11:10am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
This post was modified by deadski on 2009-11-07 19:10:49
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Poster: | Cliff Hucker | Date: | Nov 6, 2009 6:44pm |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | Misty Eastwood | Date: | Nov 6, 2009 9:53am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
This post was modified by deadski on 2009-11-06 17:53:08
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Poster: | elbow1126 | Date: | Nov 6, 2009 10:15am |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | clintorus | Date: | Nov 11, 2009 5:48pm |
Forum: | GratefulDead | Subject: | Re: The TRUTH and the illusion |
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Poster: | johnnyonthespot | Date: | Nov 6, 2009 9:06am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | William Tell | Date: | Nov 6, 2009 9:22am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Yeah, whatever you like--go for it! Corn does add something distinctive to green chili though, that even the best flour cannot achieve. We have a special cst iron skillet for making tort's but it's a lot of work and I assumed folks would wimp. I do and I am a perfectionist on this shit.
And, fire roasting your own chiles is always fun and rewarding, but lots of work...using the cans cuts a lot of time out of the equation, and adds some nice liquid.
For the receipe, it is all done by taste--you could cut back on cumin if you like, and garlic too. You will also need to add some fluids, and you can add beans to achieve that, and add some fiber (just don't tell any purists I said it was okay!).
Mex oregano (probably won't have it up there?) is really nice, along with sage (small amt), and cilantro, but cumin should be your primarily spice. You can use oil instead of lard and salt pork, but you'll need salt in that case (spice).
Main thing is to brown the meats, clear the onions, and add to large pot with chiles/tomatillos (can you get those up there? If not, you have to use tomatos which turn it red...yuck).
All the spices and addt'l chiles are to taste, preference.
Main ingred should be: meat, chiles, tomatillos, onions, garlic.
Main spices should be: cumin, oregano (Mex only--it's different!), cilantro, sage, salt, pepper.
Have fun!
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Poster: | skies | Date: | Nov 6, 2009 3:59pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | dead-head_Monte | Date: | Nov 6, 2009 10:53am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
excellent Mexican "fast food" in NM and Texas Taco Cabana wisely serves beer and cold drinks | ||
I'd love to open a Taco Cabana in Fort Collins
I've never seen a Taco Cabana anywhere in ColoradoReply [edit]
Poster: | skies | Date: | Nov 6, 2009 10:56am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | skies | Date: | Nov 6, 2009 11:07am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | roughyed | Date: | Nov 6, 2009 3:35pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | high flow | Date: | Nov 6, 2009 3:57pm |
Forum: | GratefulDead | Subject: | Re: mmmmmmm, chili w/ country crackers |
Set 3.
Food for your ears.
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Poster: | skies | Date: | Nov 6, 2009 6:11am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | waynecs | Date: | Nov 6, 2009 1:56pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | William Tell | Date: | Nov 6, 2009 2:34pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
{Peter Sellers movie...but, frankly Wayne, you deserve it...]
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Poster: | Misty Eastwood | Date: | Nov 6, 2009 6:14am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off w/ Pig |
PIG OUT > http://www.archive.org/details/gd70-07-14.sbd.cotsman.17815.sbeok.shnf
PIG CHILI
1 pound coarsely ground beef
1 pound lean pork shoulder, ground
1 large onion, diced
1 cup sliced celery
4 tablespoons chili powder, medium to hot
1 1/2 teaspoon ground cumin
2 cans (14.5 ounces each) diced tomatoes
12 ounces V-8® vegetable juice
1 cup beef broth
1/2 cup beer
3 bay leaves
3 large garlic cloves
1 can chopped green chiles, (3-4 ounce)
1 bell pepper, diced
1 1/2 teaspoons dried leaf oregano
1/2 teaspoon black pepper
1 can (15 ounces) small red beans, drained and rinse salt, to taste
2 tablespoons cornmeal, mixed with 3 tablespoons warm water, optional
In a large kettle or dutch oven, brown beef and pork until no longer pink. Add onion, celery, chili powder, cumin, tomatoes, vegetable juice, beef broth, beer, bay leaves, garlic, green chilies, bell pepper, oregano and pepper. Bring to a simmer and cover. Cook for 3 to 4 hours or until tender, stirring frequently and adding water if necessary. Add beans, if using, and salt, to taste. If too much liquid, stir in cornmeal mixture to thicken a bit.
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Poster: | johnnyonthespot | Date: | Nov 6, 2009 9:00am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Red Chili - NEVER NEVER use kidney beans. That's a midwestern joke. Chili cooks seperate with plenty of fat left in ( the meat is also coated with flower). Then the chili is put on a bowl of PINTO ( only pinto ) beans. Beans cooked all day from raw ( soak them first ) never canned.
Sorry I don't have a recipe but just had to chime in on REAL chili
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Poster: | William Tell | Date: | Nov 6, 2009 9:32am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
NM chiles cannot, CANNOT be beat. NM raised folks that I have met that got their cooking skills from their overwt (bless them, every pound!) moms are ALWAYS the best for fixing up Mexican food.
Trust me (and Johnny!).
Real MX food from folks in "real" MX, is typically made with turkey and goat (chicken and beef are more US/elitist style), and you want to spice and cook the crap out of most of the meats you get...and of course, CORN is the only staple, rarely flour is seen...near the coast, lots of fish and turtle for tacos and chili.
Green chili is a great breakfast food, esp good with eggs and more choizo.
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Poster: | Mandojammer | Date: | Nov 6, 2009 9:51am |
Forum: | GratefulDead | Subject: | Chili Pepper Institute |
I'm sure you know about this place.
http://aces.nmsu.edu/chilepepperinstitute/
Buy some of the jolokia pods and the jolokia salsa.
Be careful.
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Poster: | cush212 | Date: | Nov 6, 2009 10:42am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | deadjunkie | Date: | Nov 5, 2009 9:30pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
1. Home brewed stout.
2. Home grown Thai dragon peppers.
3. Home grown Tomatoes, Bell peppers, Onions, Beans, Garlic, whatever else you like to put into your pot. (Everything tastes better when it's home brewed or home grown.)
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Poster: | DeadRed1971 | Date: | Nov 7, 2009 2:59pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | cush212 | Date: | Nov 6, 2009 10:45am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
This post was modified by cush212 on 2009-11-06 18:45:43
Reply [edit]
Poster: | high flow | Date: | Nov 6, 2009 10:43am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
I make 2 types of chili. My granny's chili, which has beans. And my wife's Nana's chili which is authentic Mexican chili.
I don't do recipes for these, I go by memory and taste.
I do, however, think there is a correct order of operations.
1. Brown the meat. Make sure it is carmelized(before removal) and leave the browned and burned bits in the pan. Let the meat get brown!!!!! Be patient. Nobody like gray meat in their chili.
2. Saute' your veg., adding garlic last, just a few seconds before the liquid goes in. Don't burn onions or garlic, that will leave a bad taste. Let them onions sweat. You may add herbs and spices to your onions once they become translucent.
3. If you plan to reduce your liquid, I suggest you add salt sparingly at first. As the broth reduces, add salt to taste.
3a. If you are making a "soupy" chili, go ahead and season to taste once all your liquid has been added.
I recommend roasting your chilis at home. It is VERY easy. I normally coat a small saute' pan with veg. oil and place the chilis on the hot pan. Allow the chilis to blacken. Do not discard the blackened outer skin of the chili, that is a large part of the flavor you're trying to achieve. I leave the seeds in. For color and flavor, you might choose a Mexican chili powder. Fine, just be sure you like the taste. I've had chili powder that tasted like saw-dust......that's no good for anybody.
Taste your chili often as it cooks. Use the best ingredients you can find(use cheap of left-over meat). We often roast whole chickens or make pork sirloin and the left-over meat is perfect for chili.
You can't rush a really good chili.
P.S. - If you fork stands-up in your chili, that means you've made dog food.
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Poster: | cush212 | Date: | Nov 6, 2009 11:10am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
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Poster: | William Tell | Date: | Nov 6, 2009 11:08am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
And yes, if I neglected to mention it, you start the night before, and you do not eat til ~ 24 hrs later. Must simmer most of the day for maturity.
Yep--left over meats of most any kind work very well in chili of any sort...can be a change to go "upscale" with porks and beef cuts on the elite end, but not necessary at all.
You clearly are a chili maestro; looks like we have a few hereabouts!
I just hope you know a good corn tortilla when you see one; Johnny scared the bejeebers out of me with that comment above!
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Poster: | William Tell | Date: | Nov 6, 2009 11:16am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Like you, everything varies with each batch, based on taste, and depending on who's coming to dinner, etc. Here in the SW we can get ALL the ingred we want, and vary them accordingly--esp some of the hard to find MX spices--and best of all, FRESH!
Like CUSH (hey Chefmeister!), having learned the "full protocol" I often take short cuts on some aspects (like the canned chilis, packaged torts, etc.).
But, as long as you, and the guests, like it, it's cool.
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Poster: | cush212 | Date: | Nov 6, 2009 10:47am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Shhhh... It's a secret.
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Poster: | Mandojammer | Date: | Nov 6, 2009 7:30am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Okay, here's my problem (among others) - this recipe is never exactly duplicated since I sorta wing it each time
Mandojammer's Beef, Pepper and Bean Chili (with West African Nuclear Death Option)
- 1 1/2 pounds of shredded beef (more or less depending on how meaty you want it) braise beef and drain, set aside
In a big ass pot, toss the following:
- 10-12 large tomatoes - (if you dont like the skin, blanch by dropping in boiling water for 2 minutes then set in ice water for 1 minute, the skins will pull right off. Cut to the size you like, keep or discard the seeds if you want, keep the juice as it will reduce when cooked)
- 1 large yellow onion chopped
- 1 large green bell pepper chopped
(I am a wuss, I wear gloves for the following few steps. Well I do now - ever since the time I didn't and took my contact lenses out later that day)
- 4 hot banana peppers
- 4 sweet banana peppers
- 6-8 chopped jalapeno peppers
- 2-4 serrano peppers
- 2-4 habanero peppers chopped
- 4 dried chipotle peppers, chopped
- 2 cans of tomato paste to thicken things up
- chopped fresh cilantro
- 1/4 cup lime juice
- 1 cup red beans
- 1 cup black beans
- 1 cup kidney beans
- 1 cup Great Northern beans
- 1 crushed garlic clove
Bring to a low boil and stir until well mixed. I reduce it 2-3 times, adding water each time and boiling back down. Once I have a consistency that looks reasonable I add in the beef and simmer until the beef is worked in. Add water as necessary. Then the whole mess goes into three crock pots and slow cooks all day.
Serve with fresh chopped cilantro as desired.
West African Nuclear Death Option:
Background - I have a good friend in Winston-Salem who has a Tam Tam Mandingue djembe drum school. He is one of 17 Tam Tam Mandingue djembe professors in the country, certified under Mamady Keita. He travels to Africa each year to study. A few years ago he came home (illegally) with seeds of the West African Birdseye pepper - (google it, it's hotter than shit) He grows them and makes salsa (West African Nuclear Death Salsa - WANDS) with the peppers and uses habaneros to cut the spiceiness. I have four jars of the salsa and two jars of dried pure peppers. I add 2 tablespoons of the salsa or half a dried pepper chopped up finely to a crock pot of the chili and that is more than enough. I don't know how to describe the flavor - the salsa is so damn hot I get the hiccups every time I eat it. The burn is intense but not overpowering and the birdseye pepper has a superb flavor. And once you have had a chipful, you might as well keep eating it since you have already been nuked.
If you want to eat a lot of the salsa it is best with a bowl of ice cream. Don't eat the ice cream - sit in the bowl the following day after you have taken care of business.
This year I am going to add some pieces of Bhut jolokia pepper pods. 1 million Scoville Heat Units!!! I don't know why, but I will be able to say that I made and ate chili made with the hottest pepper in the world. The jolokia makes a scotch bonnet habanero look like cotton candy.
I am an idiot for doing this.
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Poster: | William Tell | Date: | Nov 6, 2009 9:36am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Love it!
Please see note above to JOTS for addt'l tips on mine.
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Poster: | Mandojammer | Date: | Nov 6, 2009 9:41am |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
I like to cook the beef to the point where it is borderline dry - it think it soaks up the flavor a little better.
Also forgot to mention - Mrs. Mando has a huge herb garden in the yard. She has a varigated oregano that is intense and great in the chili. Every now and then I toss in some chopped Thai basil or African blue basil. The Thai is very sweet and complements the habanero and chipotle for a sweet smoky flavor. The African blue basil is borderline hot/sweet and gives the chili its own unique taste.
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Poster: | johnnyonthespot | Date: | Nov 6, 2009 12:34pm |
Forum: | GratefulDead | Subject: | Re: forum chili cook-off |
Dang Mondo. You are a wuss! It got UP to 50 here and it feels great!