|  | | 
10-27-2008, 02:13 PM
| | Registered User | | Join Date: Jun 2008 Location: Fredericksburg, Virginia | | | I made me some chili
Sign in to disble this ad
The weather here is a foul 42 degrees with rain, so I decided I'd cook up a pot of chili to warm things up. 
3 pounds stew beef, garlic, Tabasco, Chili Powder, paprika, secret ingredient, and a quart of water. Brown meat in oil, ad water & spices, and then simmer for 2 1/ 2 hours. I shredded some of the meat up to give it a little body. Dinner tonight will be divine!
__________________
Returned in a limited capacity due to noise
Last edited by Thunderscreech : 10-27-2008 at 02:20 PM.
|
10-27-2008, 02:15 PM
| | | | mmmm chili, 42degrees? ouch here in LA is currently 83 degrees.
__________________
Schecter Stiletto C4, Squier VMJ, Schecter 004, SX SPB-57. Schecter Bass club member#2, lefties go right club#28.
|
10-27-2008, 02:19 PM
|  | Supporting Member | | Join Date: Jan 2002 Location: 3rd stone from the sun | | | You're half way there. Back off the water, toss in a couple big cans of crushed tomatoes, little cumin, a chopped bell pepper, and some beans - kidney/black/pinto.
__________________
FOR SALE - Musicman Stingray 5 BURNT APPLE -http://www.talkbass.com/forum/f126/musicman-stingray-5-burnt-apple-882195/
|
10-27-2008, 02:19 PM
| | Registered User | | Join Date: Jun 2006 Location: the Netherlands, Amsterdam | | secret ingredient eh? sounds like someone put scott tenorman's parents in his chili...  |
10-27-2008, 02:19 PM
| | Registered User | | Join Date: Sep 2007 Location: Richmond, Virginia | | Quote:
Originally Posted by Thunderscreech  The weather here is a foul 42 degrees with rain, so I decided I'd cook up a pot of chili to warm things up.
3 pounds stew beef, garlic, tobasco, Chili Powder, paprika, secret ingredient, and a quart of water. Brown meat in oil, ad water & spices, and then simmer for 2 1/2 hours. | I'm down at VCU and we're getting the same stuff here, this weather is miserable  |
10-27-2008, 02:20 PM
|  | Registered User | | Join Date: Sep 2008 Location: West Covina (LA), SoCal | | Quote:
Originally Posted by baba You're half way there. Back off the water, toss in a couple big cans of crushed tomatoes, little cumin, a chopped bell pepper, and some beans - kidney/black/pinto. | real chili has no beans!
__________________
Bassist for Starveya - www.reverbnation.com/starveya
Sat June 9th @ Shamrocks in Chino Hills - 10pm
Bassist - Veg#33, Buddhist#11, LGBT#5
|
10-27-2008, 02:27 PM
|  | Moderator
Endorsing Artist: Levy's Leathers Moderator | | Join Date: Jan 2005 Location: Toronto/Niagara Falls, Ontario | | | That looks, and sounds, delicious. |
10-27-2008, 02:30 PM
| | Registered User | | Join Date: Dec 2007 Location: Memphis,Tn | | Quote:
Originally Posted by MatticusMania real chili has no beans! | +1...
And that meat needs to be more finely chopped 
Reason: There is a surface area/ mass ratio in which the beef no longer absorbs flavor...It becomes more like stew or roast... I go with 1/4 inch cubes... and there's no reason to cook it for longer than an hour (especially if you cut the meat into smaller pieces)... Let it sit after cooking, so all of the flavors can mingle and make friends...
I could go on but enough with the competitive Chili talk...
Just add bacon... |
10-27-2008, 02:31 PM
| | Supporting Member | | Join Date: Jan 2002 Location: 3rd stone from the sun | | Quote:
Originally Posted by MatticusMania real chili has no beans! | Perhaps, but good chili does!  
__________________
FOR SALE - Musicman Stingray 5 BURNT APPLE -http://www.talkbass.com/forum/f126/musicman-stingray-5-burnt-apple-882195/
|
10-27-2008, 02:53 PM
| | Registered User | | Join Date: Sep 2008 Location: West Covina (LA), SoCal | | Quote:
Originally Posted by baba Perhaps, but good chili does! | I will not dispute.
Watching FooD Network has changed me, man...
__________________
Bassist for Starveya - www.reverbnation.com/starveya
Sat June 9th @ Shamrocks in Chino Hills - 10pm
Bassist - Veg#33, Buddhist#11, LGBT#5
|
10-27-2008, 03:11 PM
| | Registered User | | Join Date: Nov 2005 Location: Listowel/KW Ontario | | Quote:
Originally Posted by Georynn
Just add bacon...
| This man speaks the truth.
lowsound
__________________ Quote:
Originally Posted by username n/a How is a picture of me feeling up a stranger music related? | |
10-27-2008, 03:18 PM
|  | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | Chili is measured by the volume and amount of recorded farts. For instance, the chili from sir willy wankers castle that recently won the Long Beach Chili cookoff was 25db 30 farts per bowl. Others measure duration and fragrance but that's just plain redonkulous. |
10-27-2008, 03:24 PM
| | Registered User
Brownchicken Browncow | | Join Date: Jul 2006 Location: Phoenix, AZ | | Quote:
Originally Posted by MatticusMania real chili has no beans! | +1
__________________
__________________________________________
__________________________________________
__________________________________________
|
10-27-2008, 03:28 PM
| | Registered User | | Join Date: Sep 2008 Location: West Covina (LA), SoCal | | | Just to clarify. I don't want anyone to think I'm a chili elitist or anything. I have no qualms with beans in my chili. My statement was made to reflect the sentiments of the competitive chili cooking community and in no way reflect my personal feelings about chili. With beans, without, vegetarian, all chili is suitable for consumption.
__________________
Bassist for Starveya - www.reverbnation.com/starveya
Sat June 9th @ Shamrocks in Chino Hills - 10pm
Bassist - Veg#33, Buddhist#11, LGBT#5
|
10-27-2008, 03:45 PM
| | Registered User | | Join Date: Dec 2007 Location: Memphis,Tn | | Quote:
Originally Posted by MatticusMania Just to clarify. I don't want anyone to think I'm a chili elitist or anything. I have no qualms with beans in my chili. My statement was made to reflect the sentiments of the competitive chili cooking community and in no way reflect my personal feelings about chili. With beans, without, vegetarian, all chili is suitable for consumption. | But Texas Red is the KEEEng of Chilli's...
I'm not a chili snob either... |
10-27-2008, 04:03 PM
| | Registered User
Brownchicken Browncow | | Join Date: Jul 2006 Location: Phoenix, AZ | | | should try adding some bitter chocolate and a little coffee to your chili along with some crushed tomatoes or fresh tomato concasse i also love going with multiple types of chilies instead of using "chili powder". for example, roasting poblano, peeling, dicing and adding them in, as well as reconstituting guajillo's, and new mexico red chili, and roughly puree'ing them and adding them in as well. plus adding in a little of the "stock" from reconstituting the chilies. also some chopped onion in there as well.
__________________
__________________________________________
__________________________________________
__________________________________________
|
10-27-2008, 04:07 PM
|  | Online | | Join Date: Apr 2001 Location: Sunapee, New Hampshire | | Quote:
Originally Posted by MatticusMania Watching FooD Network has changed me, man... | Same here. I don't always like everything they cook, but I can still pick up some pointers or tweak the recipe to something I do like.
I can't wait for McCargo's show to come back on in January.
-Mike |
10-27-2008, 04:13 PM
| | Registered User | | Join Date: Dec 2007 Location: Memphis,Tn | | Quote:
Originally Posted by standupright should try adding some bitter chocolate and a little coffee to your chili along with some crushed tomatoes or fresh tomato concasse i also love going with multiple types of chilies instead of using "chili powder". for example, roasting poblano, peeling, dicing and adding them in, as well as reconstituting guajillo's, and new mexico red chili, and roughly puree'ing them and adding them in as well. plus adding in a little of the "stock" from reconstituting the chilies. also some chopped onion in there as well. | Yes! Think in layers of flavors...
That works great in SALSA'S as well...
Capsicums rule!! |
10-27-2008, 04:20 PM
| | Online | | Join Date: Apr 2001 Location: Sunapee, New Hampshire | | | I just bought this stuff called "Devil Dust" from a hot sauce shop in Arkansas when I was back there a few weeks ago. Wow, it's good. Perfect in taco meat or chili.
-Mike |
10-27-2008, 04:34 PM
| | Registered User
Brownchicken Browncow | | Join Date: Jul 2006 Location: Phoenix, AZ | | Quote:
Originally Posted by Georynn Yes! Think in layers of flavors...
That works great in SALSA'S as well...
Capsicums rule!! | exactly....although my favorite salsa is a nice simple pico de gallo
fresh copped tomatoes
jalapeno
garlic
yellow onion
cilantro
salt
lemon juice
__________________
__________________________________________
__________________________________________
__________________________________________
| | Thread Tools | Search this Thread | | | | 
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | | |
