Chili

[Stargrunt6]

Holy chili peppers, Batman!!!

 

The Naga Viper. A new breed of chili pepper, 1,359,000 on the Scoville scale.

 

That's a weapon there.

[Murph]

Well made a pot of chili and it got very hot! Too much pepper.

[shep854]

Holy chili peppers, Batman!!!

 

The Naga Viper. A new breed of chili pepper, 1,359,000 on the Scoville scale.

 

According to the Wiki article on the Scoville Scale, that is right in the range of LE pepper spray.

 

500,000–2,000,000 [scoville Heat Units] Most Law enforcement grade pepper spray[5] (however it is diluted to 100,000 - 200,000 <SHU>)[citation needed]-- http://en.wikipedia.org/wiki/Scoville_scale

Edited December 6, 2011 by shep854

[John Dudek]

I just finished cooking up a huge, 3 gallon, stock pot full of chili to ward off some of this winter cold and chase away some of the winter germs in the house. With all of the chopped garlic, onions, jalapeno, chili and green peppers that I used, I almost feel sorry for the germs. I can't wait to tear into it tomorrow, during the football games!

[Rickard N]

Come on people, can't you provide some of your recipes? It would be awesome to try!

 

/R

[Ivanhoe]

Here's a very basic bachelor's chili;

 

3 Tbl Extra Virgin olive oil; well, at least not too slutty
2 lb ground turkey
3 lb fresh, ripe Roma tomatoes (FRESH, DAMMIT! NOT CANNED!)
1/2 lb diced sweet yellow onion
1/4 lb diced bell pepper
2 cloves fresh garlic, minced - or, 2 tsp crushed garlic (that's what I use)
1/2 tsp minced fresh jalepeno pepper

5 Tbl chile powder
1 tsp ground cumin
1/4 tsp basil
1/2 tsp black pepper
1/4 tsp salt

6 oz can of good quality tomato paste

----

1) wash, clean, and dice FRESH tomatoes, onion, bell pepper

2) pour olive oil in large stewpot, preheat to medium

3) drain ground turkey, brown thoroughly in stewpot, reduce to simmer

4) add FRESH tomatoes, onion, bell pepper to stewpot

5) mince jalepeno pepper & add to stewpot (do NOT rub your eyes or scratch yer nutz during step 5)

6) mince garlic (very fine!) & add to stewpot

7) add the powdered spices, stir, cover, simmer for 20 minutes

8) remove lid, add tomato paste to thicken as needed, simmer another 15 minutes

9) remove from heat, and serve

 

Did I mention that you're wasting your time unless you use fresh, ripe tomatoes?

 

One thing to try is to reserve about half of the diced onion and bell pepper to the side, and fold them in in the last 10 minutes of cooking. Gives a little crunch, which is particularly needed when using ground meat. If you use cubed beef or pork, then you have all that nice meaty chewy texture and so having some crunch is not so important.

 

Way too many guys turn chili into a machismo exercise, with so much jalepeno that you can't really taste anything else. Small dick syndrome, if you ask me. Its called "chili" not "jalepeno"; the dominant flavor should be chile pepper not jalepeno.

 

No-bean chili freezes extremely well, so when you've got a recipe you like, don't be afraid to cook it up by the gallon. Just make sure you have enough tupperwares.

 

The Texas style of serving no-bean chili over rice is good, but its even better when you use a brown & wild rice blend. But my favorite is simply a bowl of chili and a big hunk of French bread to sop it up with.

[Mr King]

Ground turkey? In chili? Good god man have you no shame?

 

Edit to add - Wish I could find my moms recipe. It was unlike any chili I have ever had. Had steak, green chili peppers, and a bean I have never seen in other chilies. Was not a red chili. It was almost like a stew.

Edited June 14, 2013 by Mr King

[Max H]

I've been making this, it's good

[Ivanhoe]

 

Ground turkey? In chili? Good god man have you no shame?

 

Edit to add - Wish I could find my moms recipe. It was unlike any chili I have ever had. Had steak, green chili peppers, and a bean I have never seen in other chilies. Was not a red chili. It was almost like a stew.

 

If it had beans, it was a stew not a chili. Could have been red beans; not always easy to find away from the South, but for many purposes a way better bean than kidney or pinto.

 

Good beef is scarce here, I live in pork country. The ground beef at the supermarkets is the Beef Of Many Colors. If you want ground meat that doesn't smell bad on Day 1, its either turkey, pork breakfast sausage, or pork Italian sausage. The best chili I've made uses pork tenderloins; low fat and tender if you don't screw it up.

[Rickard N]

No texas style chili on whole meat? Are you guys holding back here?

 

/R

[Mr King]

 

 

Ground turkey? In chili? Good god man have you no shame?

 

Edit to add - Wish I could find my moms recipe. It was unlike any chili I have ever had. Had steak, green chili peppers, and a bean I have never seen in other chilies. Was not a red chili. It was almost like a stew.

 

If it had beans, it was a stew not a chili. Could have been red beans; not always easy to find away from the South, but for many purposes a way better bean than kidney or pinto.

 

If it doesn't have beans, it's only fit for topping a hot dog.

[Simon Tan]

What? No good mince? Go to butcher. Buy fatty cuts. Get cleaver. Start mincing. Hand minced beef.....the texture is much better.

[Ivanhoe]

Way too much work. Ground beef, pork, and turkey are only indicated for cost and availability reasons. If you're starting with some kind of roast, IMHO its counterproductive to take it any finer than cubed.