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Its Chili Season, Looking For Recipe Suggestions


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Big batch of chili that is on the stove now. With the last batch I have pretty much got my chili to where I want it for chili made from premixed seasoning. I am hesitant to venture out and start experimenting with using individual spices. There are so many opinions on what makes Cincinnati style chili seasoning that I hate to move away from something I know that is good and end up with a big batch that tastes like crap. For me chili is not worth it unless I make a big batch, and it either tastes good or not, not much room for in between.

 

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Mr King, is it possible to freeze it solid and ship it via Fedex to my place? :lol: ;)

Real Chili, i.e. chili with no adulterants like beans or rice, freezes extremely well. When I make my chili, 1/3 goes into the freezer, 1/3 into the fridge, and 1/3 into me.

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  • 2 weeks later...

 

Worst digipic evar. For reasons unknown, my Drebble could not figure out the proper exposure for chili, so the above pic had to be tweaked pretty heavily. Anyways, about 3 lb of 75% lean burger and about 2 lb (net) of fresh tomatoes. I normally don't use hamburger, but this stuff was both on sale and in unusually good condition. I simmered the burger in beef broth, drained the liquid into a glass bowl while still hot, and put it in the fridge overnight. This morning, pulled the solidified fat off the au jus and poured the au jus back over the burger. This evening, added the spices and resumed simmering, worked the tomatoes, onion, and bell pepper, simmered some more, then added a can of good quality tomato paste to thicken.

 

Since I use KaCl rather than NaCl, and everything is fresh except the tomato paste (which is low-sodium anyway), its chili even a cardiologist could love. I'm guessing only about 25 grams of fat in the whole pot, or about 3 grams/bowl.

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  • 4 months later...

Tried my hand at making a low carbohydrate Cincinnati style chili so I could get my chili fix on my dietary restrictions. I had to forgo the ready to use Gold Star brand spice packets since they are loaded with carbs in the form of starches, and did the spice mixture from scratch for the first time. I basically followed this recipe from AllRecipes.com, but scaled up the ingredients, and added my own touches. I used 5 pounds of ground beef, cut the tomato sauce and chopped onions, but added onion powder, 2 small cans of tomato paste, 2 small cans of diced green chilies, and 1 can of RoTel diced tomatoes with habaneros. Also because I had seen it done in another low carb chili recipe, I added 2lbs of sliced andouille sausage. I think next time I will just buy more ground beef, instead of the sausage. It came out decent, and was better the next day after sitting in the fridge. Would be excellent as a topping for chili dogs. I am not used to eating chili without beans, but it is growing on me. Going to make it again and tweak the spices and recipe a little to get it just right.

 

 

http://allrecipes.com/recipe/cincinnati-chili-i/

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I use cubed round steak instead of burger. I marinate it over night, brown it the day of and then make a roux after the beef is cooked. I add that to the chili at the end along with another dash of spices.

I also take fresh jalapenos, roast them over an open flame, place them in a paper bag for 10 minutes and then take the skin off using gloves. The heat is in the seeds and ribs inside so if you want a milder chili those can be removed.

The other thing I'll do is make a batch of green chili in the winter for a batch of chili rellenos! That is made with pork and green chilies and 0% tomatoes.

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  • 2 weeks later...

Working on another batch of keep it simple stupid low carb Cincinnati style chili. For variety this time, in addition to the usual Cincinnati style spice, I threw in some good yellow curry I got from a Indian market here locally. I am either going to end up liking it, or eating a bowl of regret every day for lunch over the course of the next 6 days. Though I can't imagine the spices in yellow curry not complimenting the spices that go into Cincinnati style chili spices. .

 

One of these days I am going to get a phone with a good camera on it, or just quit being lazy and break out my good camera.

 

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  • 4 months later...

I have got into the habit of stirring in a spoonful of yellow curry into my chili at lunch. Ran out recently and I decided to start using the unopened bag of garam masala spice mix that has been sitting in my cupboard unused instead. Wish I had done so much sooner. The spices in the garam masala complement the spices already in my Cincinnati chili much better in my opinion than the yellow curry. Though I would happily eat it with either. I am probably committing all kinds of cultural desecration with my "cooking". but that is what makes my chili so uniquely American. :D

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Disappointed in the chili dish at the nearby diner. Too sweet! They used sweet tomatos or placed lots of sugar. It tastes more like sweet tomato sauce rather than chili. Unfortunately, when I requested they use less tomatoes and more chili, I was told that it came mixed already from the commissary (or whatever they called it). So I ended up placing a ton of hot sauce instead.

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I have got into the habit of stirring in a spoonful of yellow curry into my chili at lunch. Ran out recently and I decided to start using the unopened bag of garam masala spice mix that has been sitting in my cupboard unused instead. Wish I had done so much sooner. The spices in the garam masala complement the spices already in my Cincinnati chili much better in my opinion than the yellow curry. Though I would happily eat it with either. I am probably committing all kinds of cultural desecration with my "cooking". but that is what makes my chili so uniquely American. :D

On topic of curry desecration of chili, try gradually adding A LOT as you cook it. Works especially well if you pervertedly pre-fry your ground beef (or, even more pervertedly, chicken) like I do before it goes into the pot - lots of extra time for all the curry added to absorb into the meat. Of course, nothing speaks against adding those extra spoons of curry during the whole process and towards the end of the actual cooking.

 

The first part of the ritual curried out, near the end you add mung bean sprouts and bamboo stripes to REALLY get that desecration vibe going - and serve it with half a tea spoon (not more) of cononut milk per portion.

Now lynch me :D

Edited by Blunt Eversmoke
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I have got into the habit of stirring in a spoonful of yellow curry into my chili at lunch. Ran out recently and I decided to start using the unopened bag of garam masala spice mix that has been sitting in my cupboard unused instead. Wish I had done so much sooner. The spices in the garam masala complement the spices already in my Cincinnati chili much better in my opinion than the yellow curry. Though I would happily eat it with either. I am probably committing all kinds of cultural desecration with my "cooking". but that is what makes my chili so uniquely American. :D

On topic of curry desecration of chili, try gradually adding A LOT as you cook it. Works especially well if you pervertedly pre-fry your ground beef (or, even more pervertedly, chicken) like I do before it goes into the pot - lots of extra time for all the curry added to absorb into the meat. Of course, nothing speaks against adding those extra spoons of curry during the whole process and towards the end of the actual cooking.

 

The first part of the ritual curried out, near the end you add mung bean sprouts and bamboo stripes to REALLY get that desecration vibe going - and serve it with half a tea spoon (not more) of cononut milk per portion.

Now lynch me :D

 

 

 

I like the way you think. :)

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I like the way you think. :)

 

 

Dito. I mean, not only do you add curry to your chili, but also garam masala - how fuckin' awesome is that :D Wish I could do that, but wifey hates the stuff and just adding some into my bowl is simply not the same as adding it into the pot -

it has to cook some time for all the aroma to spread nicely :(

 

Oh, BTW, if you like garam masala in your chili, you might also like tandoori spice, or maybe even baharat (now that stuff rocks!).

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I like the way you think. :)

 

 

Dito. I mean, not only do you add curry to your chili, but also garam masala - how fuckin' awesome is that :D Wish I could do that, but wifey hates the stuff and just adding some into my bowl is simply not the same as adding it into the pot -

it has to cook some time for all the aroma to spread nicely :(

 

Oh, BTW, if you like garam masala in your chili, you might also like tandoori spice, or maybe even baharat (now that stuff rocks!).

 

 

Those are really good suggestions. I am going to look into picking some up next time I hit the local little mom and pop Indian / Pakistani mart.

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  • 2 weeks later...

What does the forum typically use as the meat base? I've experimented with other textures of meat and found that I like to substitute a ground beef with some ground buffalo (but not 100%, more like 1/3 - 1/2). I've also experimented with tossing in some raw chopped steak during the long simmer step and crispy fried bacon towards the end and like the result in texture; the bacon also adds a smoky salt flavor (though you might want to not add any other salt to that mix). I also try to add a little vinegar and brown sugar, the form ideally juice from a jar of high end pickles. I'll have to put together a batch for the super bowl or something; I don't think I cooked any since the beginning of the summer.

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