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This is how you make chili, bitchez

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  • This is how you make chili, bitchez

    [img width=600 height=337]http://img521.imageshack.us/img521/8139/l1030503.jpg[/img]

    watch party coming up. maybe hoops will make football hurt go away.

  • #2
    Re: This is how you make chili, bitchez

    I approve.

    Comment


    • #3
      Re: This is how you make chili, bitchez

      [quote author=gravyshanks link=topic=2397.msg27062#msg27062 date=1290898926]
      [img width=600 height=337]http://img521.imageshack.us/img521/8139/l1030503.jpg[/img]

      watch party coming up. maybe hoops will make football hurt go away.
      [/quote]

      Basic recipe?

      Comment


      • #4
        Re: This is how you make chili, bitchez

        We made chili today too. GD I love that shit on a NCAAfb Saturday.

        Nice cookware, gravy.

        Comment


        • #5
          Re: This is how you make chili, bitchez

          The mortar and pestle are for making magical ingredients?

          Comment


          • #6
            Re: This is how you make chili, bitchez

            The Vessel with the Pestle has the pellet with the poison.

            Comment


            • #7
              Re: This is how you make chili, bitchez

              the left pot is the good stuff, the right pot is the vegetarian chili (three vegetarians coming to the watch party.)

              basic recipe is as follows:

              whatever meat that was on sale cut into small bits. today was sirloin, pork, and ground veal. the pork is effing awesome.
              yellow onion, shallot, garlic
              chili powder
              cumin
              cayenne pepper
              bell peppers (mostly in the vegetarian chili, but I threw some into the big pot)
              canned diced tomatoes
              canned pinto beans
              canadian mustard
              harissa sauce
              ras el hanout
              salt

              [quote author=Hoopo link=topic=2397.msg27070#msg27070 date=1290900891]
              The mortar and pestle are for making magical ingredients?
              [/quote]

              pulverized hydrox cookies in lieu of flour or thickening agent. I'd heard of people using oreos and scoffed, but it rules. hydrox have no lard in the filling. woot.

              the house beer tonight is Red Stripe.

              Comment


              • #8
                Re: This is how you make chili, bitchez

                My chit.
                1 lb. hot pork sausage.
                2 lbs Chili grind. ( regular Ground beef is fine or sometimes a pound of stir fry beef chopped)
                1 lb ring of Polish Kiel Basa
                1 pepper, green, red, yellow doesn't matter.
                1 onion
                1 Large can Brooks Chili hot beans
                1 regular can pintos and jalapeƱos
                1 large can of diced tomatoes or 2 regulars.
                2 cans of tomato sauce (flavored is fine)
                1 Small can mushrooms
                I usually buy somebody's chili starter mix to get the different peppers.

                Crumble and brown the sausage in a Huge pot.
                add hamburger and continue browning.

                Dice Onion, Bell pepper and add to the canned stuff.
                Slice the Kiel Basa into 1/4 " pieces and add.
                It will need a bunch more chili powder and course ground pepper and whatever else you want.

                bring it to a moderate boil and simmer for a couple hours.
                Gotta stir the bottom in case your bring the heat too quick.

                Much better the second day and feel free to vary the ingredients.

                Comment


                • #9
                  Re: This is how you make chili, bitchez

                  [quote author=gravyshanks link=topic=2397.msg27098#msg27098 date=1290905378]
                  the left pot is the good stuff, the right pot is the vegetarian chili (three vegetarians coming to the watch party.)

                  basic recipe is as follows:

                  whatever meat that was on sale cut into small bits. today was sirloin, pork, and ground veal. the pork is effing awesome.
                  yellow onion, shallot, garlic
                  chili powder
                  cumin
                  cayenne pepper
                  bell peppers (mostly in the vegetarian chili, but I threw some into the big pot)
                  canned diced tomatoes
                  canned pinto beans
                  canadian mustard
                  harissa sauce
                  ras el hanout
                  salt

                  [quote author=Hoopo link=topic=2397.msg27070#msg27070 date=1290900891]
                  The mortar and pestle are for making magical ingredients?
                  [/quote]

                  pulverized hydrox cookies in lieu of flour or thickening agent. I'd heard of people using oreos and scoffed, but it rules. hydrox have no lard in the filling. woot.

                  the house beer tonight is Red Stripe.
                  [/quote]

                  mine's a bit different

                  I grind up all my own spices of course, but I also roast my own tomatoes when I can on the grill...I also use 1 can of chili beans and 1 can of ranch beans instead of straight chili or pinto beans.

                  instead of adding water to my mixture I use spicy V8 juice instead then cook it down.

                  I also prefer to go to the butcher and get a 50/50 mix of fresh hot, ground sausage and ultra lean hamburger as well instead of just using ground chuck.

                  to me the biggest thing is the fresh, fire roasted tomatoes....if it's really shitty out and I don't want to grill some (or I'm just lazy) fire roasted tomatoes in a can from the store work ok.

                  Comment


                  • #10
                    Re: This is how you make chili, bitchez

                    [quote author=gravyshanks link=topic=2397.msg27098#msg27098 date=1290905378]
                    ras el hanout
                    [/quote]

                    I'm pretty sure this is a fancy way of saying "load."

                    Comment


                    • #11
                      Re: This is how you make chili, bitchez

                      I didn't realize there was such a sausage trend in the chili world -- you guys have inspired me to try it next time. and I've been meaning to try mushrooms, as my brother always adds mushrooms to his chili.

                      evolve, how do you retain all that tomato juice when you're flaming the tomatoes? or do you just let it burst?

                      [quote author=Hoopo link=topic=2397.msg27116#msg27116 date=1290907914]
                      [quote author=gravyshanks link=topic=2397.msg27098#msg27098 date=1290905378]
                      ras el hanout
                      [/quote]

                      a fancy way of saying "load."
                      [/quote]

                      we've got almost two hours until tip...plenty of time to open fire.

                      Comment


                      • #12
                        Re: This is how you make chili, bitchez

                        [quote author=gravyshanks link=topic=2397.msg27119#msg27119 date=1290908620]
                        I didn't realize there was such a sausage trend in the chili world -- you guys have inspired me to try it next time. and I've been meaning to try mushrooms, as my brother always adds mushrooms to his chili.

                        evolve, how do you retain all that tomato juice when you're flaming the tomatoes? or do you just let it burst?

                        [quote author=Hoopo link=topic=2397.msg27116#msg27116 date=1290907914]
                        [quote author=gravyshanks link=topic=2397.msg27098#msg27098 date=1290905378]
                        ras el hanout
                        [/quote]

                        a fancy way of saying "load."
                        [/quote]

                        we've got almost two hours until tip...plenty of time to open fire.
                        [/quote]

                        I generally let them

                        I use spicy V8 instead of water for mixing stuff together, never been light on the tomato juice.

                        Comment


                        • #13
                          Re: This is how you make chili, bitchez

                          Well you have proven you can't make chili. Show us how you make gravy!
                          :rolling:

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