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Old 09-08-2016, 07:20 PM   #11
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Originally Posted by Andy M. View Post
I like your process, keep going until it's perfect!
I always have one problem with this approach.

It's never perfect.



Quote:
Originally Posted by larry_stewart View Post
With a recipe , such as chili, that is always evolving, do you guys bother writing down all the ' tweeks' in the recipe ?

I don't have a written recipe, I just have kind of a ' initial base' that I start with, then take it from there. never the same twice.
I used to try writing a recipe down but availability of ingredients when I want to make it and variations of taste at the moment caused me to give that up.

Your initial base approach is what I do now and let the chili decide what it wants.

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Originally Posted by jennyema View Post
Hyperbole ....

But I did make chile over Labor Day and used half the clontainer of Gebhardts chile powder. So 5 tablespoons maybe
Now that's a little more along the lines of what I've done.

I'll bet you it was good.

How much Cumin did you use?


CraigC, For some reason your post didn't multi quote.

Thanks for that blast from the past link.

But Opossum is not a meat I'd seek out although I have plenty enough around here to harvest and keep me in chili for years.
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Old 09-08-2016, 09:06 PM   #12
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Only a teaspoon of chili powder?

I use like a hundred times more....
Yeah. If you are going to make chili, make it taste like chili.
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Old 09-08-2016, 09:38 PM   #13
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I have been adding a half tsp of cocoa powder and some brown sugar. Some may think that is heresy or sacrilege, but I think it really creates depth...
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Old 09-08-2016, 10:10 PM   #14
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I do the same thing, Rock.
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Old 09-08-2016, 11:57 PM   #15
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Chili is a process, and depends on what you have. I don't think I have ever made chilli the same way twice. So I agree with you there.

I break it down to components, I try to keep them as quarters in my chilli compass. sometimes I veer off to one side or the other, but north is a balance of all.

Meat component.

OK I do make a great vegan chilli, and I have to up the spice, and the starch to get to where I am with meat. Now if I am making a chili, well, I might not be buying Strip Steak, or even London Broil to cook up, heck it is going into a chili, so you know that ground beef that comes in a tube? Yeah. Use that.

Spice component.

obviously a tbsp of chili powder, 1 tbsp of cayenne, 2 tsp of black pepper, then it becomes, what we have. Cumin is great, it just can't really go well with Oregano. Every chili gets one stick of cinnamon. Not powder, stick, I keep it around just for this, it is like the bay leaf in beef stew, and it should be found and removed before serving.

Vegetable content:

One can Ro-Tel. Cut peppers to taste, I use one green, one red, and one orange. At least one onion. Fresh garlic, six cloves, diced. 2 lemons

Starch (if you are from texas, ignore this, and instead put a can of tomato paste in.)

I like three different 12 oz cans of different kinds of beans than one large can of kidney beans, so one white northern, one black, one kidney all 12 oz.

To wit, you want the spices, the onions and the garlic to all be diced and prepped at once in a moderate hot skillet (cast iron) to where they get aromatic and the onions are close to translucent. add the meat and move it around until browned on the surface. Drain fat and move the result into the pot, reserving a tbsp of the fat to cook the vegetables. Cook the veggies, until just before soft, also add to the pot. Add juice of two lemons.

Add all spices, beans etc.. to pot, stir well, bring to a near boil, reduce to simmer, simmer covered for at least 30 minutes to an hour. keeping heat low and covered.

taste and add salt and pepper. stir.

Serve with bread.

TBS

Todd
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Old 09-09-2016, 02:26 AM   #16
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Aside from the usual suspects I have added to my chili there are several that are unusual. Such as creamy peanut butter, coffee powder and unsweetened cocoa. NOT ALL at the same time. The cocoa tastes better the day after because it needs time to mellow. My DD who doesn't like chili much love the cocoa chilli. Add just enough but not so much they take over. They all add a depth of flavor.
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Old 09-09-2016, 03:39 AM   #17
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Another vote for cocoa in chili. Shhh, don't tell Himself that it's in there...
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Old 09-09-2016, 04:01 AM   #18
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Another vote for cocoa in chili. Shhh, don't tell Himself that it's in there...
I thought all chili recipes called for cocoa.
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Old 09-09-2016, 06:18 AM   #19
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CraigC, For some reason your post didn't multi quote.

Thanks for that blast from the past link.

But Opossum is not a meat I'd seek out although I have plenty enough around here to harvest and keep me in chili for years.
I wasn't referring to possum chili, but the adobe file listing the different chilis Luckytrim had compiled.
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Old 09-09-2016, 06:44 AM   #20
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Aside from the usual suspects I have added to my chili there are several that are unusual. Such as creamy peanut butter, coffee powder and unsweetened cocoa. NOT ALL at the same time. The cocoa tastes better the day after because it needs time to mellow. My DD who doesn't like chili much love the cocoa chilli. Add just enough but not so much they take over. They all add a depth of flavor.
Dearest Wife is alergic to chocolate, so the cocoa is anathema, but yes, yes and yes again, good you might be making a mole sauce? I'd do it, but there is no result in it, as the beans are bad.

Now peanut butter is interesting.

Great ideas.

TBS
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