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It's Chili Season!
- Thread starter WilbursaurusRex
- Start date
Awww yeah, I like this recipe. We'll give this one a whirl with a few minor changes.
Putting a post together like this isn't quick and easy, so I appreciate that you took the time to do so.
Thanks buddy for sharing.
-Mike
@MJ5150 Also check the birria des res recipe at the NewYork Times. I took aspects of each to suit what I had on hand and the method I had time for... Birra Des Res will be in our rotation this winter for sure.
My next beef outting will be boneless beef short ribs in a very french style. Brown gravy over (GF) egg noodles.. I riff on the recipe at Food.com for that one. Truly a classic and the best brown gravy ever...
These two dishes are two sides of the coin... chilies vs red wine. Some of the beefiest beef dishes ever...
Post corona, we should have you and the wife down to the gorge for a cooking and wine excursion...
My next beef outting will be boneless beef short ribs in a very french style. Brown gravy over (GF) egg noodles.. I riff on the recipe at Food.com for that one. Truly a classic and the best brown gravy ever...
These two dishes are two sides of the coin... chilies vs red wine. Some of the beefiest beef dishes ever...
Post corona, we should have you and the wife down to the gorge for a cooking and wine excursion...
The owner of my company used to host a chili contest for the employees (about 10) and their families at his home every year.
There were 3 categories:
1) Traditional
2) Exotic ingredients
3) Extra spicy
Everybody voted for the winner in each category, then those 3 winners would compete for best overall.
I always looked forward to tasting the exotic ingredients chili. My all time favorite was a shrimp chili.
There were 3 categories:
1) Traditional
2) Exotic ingredients
3) Extra spicy
Everybody voted for the winner in each category, then those 3 winners would compete for best overall.
I always looked forward to tasting the exotic ingredients chili. My all time favorite was a shrimp chili.
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Now that would be fun.
The wife and I have went back to Julia Child's first cookbook and been having fun selectively eating our way through it. Living in a tiny home limits our space and kitchen utensils, but we manage with what we have.
The latest thing we've been doing is only cooking with ingredients on hand. If we're missing an ingredient for a recipe, rather than going out to buy the ingredients, we creatively replace the missing ingredient with something we do have, or skip the recipe if that's not possible.
-Mike
World Champion Gambler's Green Chili 2008
Chili, Mains, Pork
Prep Time: 30 mins | Cook Time: 3 hours | Servings: Serves: 10
Ingredients:
2 lbs. pork tenderloin, cubed
1 cup coarsely chopped onion
14 oz. Swanson chicken broth
10 oz can or bottle of green salsa
2½ cups diced green chiles
Spice Mix Ingredients:
3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base (bouillon)
1 tsp celery salt
1 Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp diced jalapeno pepper
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder
*Tabasco (green)
*Salt Salt to taste
Cook additional 15-20 minutes
Directions:
Brown pork and drain.
Add onion and chicken broth, then simmer 1 hour, stirring often to avoid sticking.
Add spice mix and green chili salsa, then simmer 1 hour.
Add diced green chiles, then add salt and tabasco to taste.
Simmer another hour and serve.
So good!
Chili, Mains, Pork
Prep Time: 30 mins | Cook Time: 3 hours | Servings: Serves: 10
Ingredients:
2 lbs. pork tenderloin, cubed
1 cup coarsely chopped onion
14 oz. Swanson chicken broth
10 oz can or bottle of green salsa
2½ cups diced green chiles
Spice Mix Ingredients:
3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base (bouillon)
1 tsp celery salt
1 Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp diced jalapeno pepper
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder
*Tabasco (green)
*Salt Salt to taste
Cook additional 15-20 minutes
Directions:
Brown pork and drain.
Add onion and chicken broth, then simmer 1 hour, stirring often to avoid sticking.
Add spice mix and green chili salsa, then simmer 1 hour.
Add diced green chiles, then add salt and tabasco to taste.
Simmer another hour and serve.
So good!
We're in the midst of a winter storm, so why not make some chili?
I got a 5 lb. chunk of eye of round that I cut into 1/2 inch cubes...
Browned it up...
Next, some carmelized onions...
Added my garlic, spices and a Bells Light Hearted Ale. No friggin' beans!
Simmered for about 4 hours and ready to go with a bit of cheddar and cornbread. It will be even better after sitting overnight in the fridge.
I got a 5 lb. chunk of eye of round that I cut into 1/2 inch cubes...
Browned it up...
Next, some carmelized onions...
Added my garlic, spices and a Bells Light Hearted Ale. No friggin' beans!
Simmered for about 4 hours and ready to go with a bit of cheddar and cornbread. It will be even better after sitting overnight in the fridge.
Yeah, it seems the winter weather this year is a little wild! Here in NC we have had snow around for 3 weeks straight, which is new to me.
That looks fantastic! I have made a couple batches I've been happy with using ground beef and sausage and adding celery, which I had not done until now. Simmered for 4 hours?! Whew! How long is everyone else simmering their chili? Do you find that it can overcook any of the ingredients?
Usually I'll simmer for three hours then let it fester in the refrigerator overnight. This batch went 4 since I planned on eating it right away. When you use a tougher cut of beef like the round here, it needs that time to tenderize unless you like it al dente. It's not unlike smoking a brisket I suppose.
3-4 hours minimum sounds about right for us as well, with the next day being the better choice.
The beans can overcook to where they get mushy. I have noticed that is also related to the quality of the beans used.
-Mike
I don't think chili needs hours and hours of simmer time. I will admit that it almost always tastes better the next day warmed up. I think there's something to be said about the "sit' time. Kind of like letting meat rest before you carve it. Or letting cookie dough sit in the fridge for a couple days before you bake it.
Made some stock tonight, hoping to make some chili tomorrow with some of it.
I've got some ground beef and some leftover meat from the last ribs I made. It was kind of just some extra meat they had in the pack it was sold in and I've just frozen it since cooking it. I'll probably or some of my fermented chili sauce into it. Maybe some pickled garlic too, since I've got it.
I got some black beans soaking in water tonight, and a green pepper and an onion just ready to go on this one. Might wait until my gf's dad is in town later this week.
With any luck, it'll be edible.
I've got some ground beef and some leftover meat from the last ribs I made. It was kind of just some extra meat they had in the pack it was sold in and I've just frozen it since cooking it. I'll probably or some of my fermented chili sauce into it. Maybe some pickled garlic too, since I've got it.
I got some black beans soaking in water tonight, and a green pepper and an onion just ready to go on this one. Might wait until my gf's dad is in town later this week.
With any luck, it'll be edible.
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I had a pot last week on a cool day. I think the black cardamom & coriander powder were what helped make it great.
Had quite the argument with a former friend from Tejas about it, to the point that we are no longer friends. If someone takes FOOD that seriously, I do not wish to be their friend.
Had quite the argument with a former friend from Tejas about it, to the point that we are no longer friends. If someone takes FOOD that seriously, I do not wish to be their friend.
If it has Green Chile’s from Hatch, New Mexico in the recipe, I’m down with it beans or no beans!
I believe what is needed to go with all of this great food you folks are making is some Jalapeño Corn Bread, and that Cabbage type side, usually served with Salsa, and chips. Forget what it is called, but really great.
I’m glad to see this thread revived this season! With some stormy weather expected this weekend from the hurricane, I plan to make my first batch of the season
