Supreme Admiral
Captain
THANK YOU!!!! I shall go and make it! 
CHILI!!!!
- Thread starter Trekker4747
- Start date
Oh, and serve with cheddar cheese. Mmmmm.
Supreme Admiral
Captain
Got it! 
Mmmmm... I LOVE chili. I love adding hot sauce to the chili and eating it with Club crackers.
Haven't tried a white chili, but been looking for a recipe.
Wish it would get cooler down here in Florida, but I still eat chili in the summer
Haven't tried a white chili, but been looking for a recipe.
Wish it would get cooler down here in Florida, but I still eat chili in the summer
Mmmmm... I LOVE chili. I love adding hot sauce to the chili and eating it with Club crackers.
Haven't tried a white chili, but been looking for a recipe.
Wish it would get cooler down here in Florida, but I still eat chili in the summer
A white chili is one I want to try sometime this season, I've been researching recipees to get ideas to disect them and invent my own. What's bad is that I've yet to fully master cream sauces.
So many concentrate on the spices then short change themselves on the meat. When I make Chili I use left over pot roast as the base meat, then to add to the flavor, I remove a pound of chorizo sausage from the casings, brown in a frying pan, then add it to the chili.
Left over pot roast (Chuck roast) make for fantastic chil meat. I've never put chorizo in my chili, but I'm not a big fan of it either.
But you're right the meat is very important which is why I usualy use finely diced chuck steak and pork blade steak that's been browned and then cooked the hell out of it the pot for a long time (making it more tender.)
Cream sauces are merely a matter of making a roux, and going from there.
Chili season for us officially kicked off last weekend with the Dubuque chili cook-off. I enjoyed every chili I tasted, although some were much more kick ass. As is the tradition in our house, the second Sunday after the cook-off is when we make our first pot, so this Sunday, we'll be going crazy making chili.
You know, I thought this year's crop was a bit weak, taste-wise (although the Jaycees chili competition a few months back was excellent). I mean, nothing was bad, but I can't recall anything really exemplary. Sugar Ray's taking both the business and open competition awards was a bit ridiculous, I thought ... their stuff was entirely too sweet.
Oh, well. We made the crock pot chili I listed earlier in this thread on Sunday, and it was excellent.
Yeah, I know, but for some reason the cream sauces I make using a roux come out tasting like cream gravy, I think I'm not cooking it long enough to get the "milk flavor" out or something.
You're actually probably cooking them too long. A white roux should only be on the stove for one or two minutes after it reaches the correct consistency, and it should take on no additional color whatsoever. Assuming you're talking about making a béchamel sauce, you need to let your milk steam before you actually mix it into the roux. (Always, always, always use hot milk for such a sauce. And don't add it too quickly.) Then just let it simmer, uncovered, for about fifteen minutes. Making crème sauces works in much the same way, although you need to add the cream much more slowly than you would hot milk.
If you're thinking about using a cream sauce for white chicken chili, you're barking entirely up the wrong tree. The keys to that are using Great Northern Beans, copious amounts of chicken stock and browning your vegetables in cast-iron, and then using a crock pot. I have a fantastic recipe for it somewhere in my kitchen, but I'm far too lazy to find it right now. I'll dig it up and post it tomorrow.
One of the recipes I had seen had the chicken an a cream-based sauce, but I've only looked and a couple chicken/white-chili recipes.
I know this is sacrilege to a lot of people, but I don't think I have had chili better than Dennison's out of a can. It is what I grew up on, so it's what I am used to. I don't think I have ever had like recipe/cook-off chili though so maybe I am missing out.
I make a vegetarian chili that is quite nice. Sometimes I use ground turkey breast. This thread has put me in the mood -- I think I'll buy the ingredients next grocery visit!
chili is my thing, man!
I love it!
my recipe:
ground meat (beef, venison, turkey, whatever you have)
beans (red kidney beans, black beans, 'chili' beans etc)
diced tomatoes
onion
red yellow green peppers
corn
seasonings
chili is great because I never follow an exact recipe, just throw stuff in until it looks (and smells
) just right
I love to eat chili with cornbread and/or tortilla chips
I love it!
my recipe:
ground meat (beef, venison, turkey, whatever you have)
beans (red kidney beans, black beans, 'chili' beans etc)
diced tomatoes
onion
red yellow green peppers
corn
seasonings
chili is great because I never follow an exact recipe, just throw stuff in until it looks (and smells
) just rightI love to eat chili with cornbread and/or tortilla chips
