CHILI!!!!

[Sephiroth]

I haven't been into Frontiers yet, (usualy hang out at O'Neills) tell me some about it

You know, I go by Frontier nearly every day (live near UNM and am a student) and I haven't been in years! The closest I've been to it recently was doing a human pyramid in front of it. You definitely need to go there though, it's an Albuquerque institution.

a human...pyramid...please tell me your a cheerleader

 

[Michael Chris]

No, was just on a scavenger hunt.

 

[Sephiroth]

o....k

 

[Michael Chris]

Scavenger hunts are awesome. You do utterly stupid stuff in public.

 

[RoJoHen]

Your green chili looks more like green salsa, which is awesome.

Sort of. It's a condiment, but it really is more of an ingredient in general. It's way better than salsa though!

I think I saw this stuff at the store today in the Mexican section. They called it "salsa verde," and it looked just like the stuff you posted pictures of.

 

[Michael Chris]

It's possible, but I SERIOUSLY doubt it. Green chile is just that (nothin' else!). It's hard to find good stuff outside of the state at all. Most people who like it have freshed stuff it shipped in bulk if they don't live where they can get it,

 

[Timby]

It's possible, but I SERIOUSLY doubt it. Green chile is just that (nothin' else!). It's hard to find good stuff outside of the state at all. Most people who like it have freshed stuff it shipped in bulk if they don't live where they can get it,

You keep on referring to "green chile" as though it's a specific incredient / condiment. The "green chile" label can be applied to, well, any unripe capsicum pepper. (Such as, for example, the poblano peppers --dried into ancho -- that I specified in my first chili recipe in this thread.)

 

[Kestra]

Okay, I've actually never made chili before and I've decided I'll try it. Can someone give me a good starter recipe that's not too elaborate or calling for anything slightly rare? If the recipe is too fancy schmancy, I'm cracking open a can of Hormel instead. I think I have a slow cooker but I've never used it.

 

[Trekker4747]

Chile: a country
chile: a fruit used in cooking.
chili: a dish made with meats, tomatoes, and chiles.

 

[Trekker4747]

Okay, I've actually never made chili before and I've decided I'll try it. Can someone give me a good starter recipe that's not too elaborate or calling for anything slightly rare? If the recipe is too fancy schmancy, I'm cracking open a can of Hormel instead. I think I have a slow cooker but I've never used it.

The recipe I posted above isn't too elaborate nor does it call for anything rare.

 

[Kestra]

Hmm, I was too busy mock-trolling Timby to actually pay attention to the rest of the thread! I'll go back and look. You're usually pretty clear in your instructions.

 

[Trekker4747]

Hmm, I was too busy mock-trolling Timby to actually pay attention to the rest of the thread! I'll go back and look. You're usually pretty clear in your instructions.

Re posting here:

2 Tablespoons of Canola Oil (or vegetable oil, peanut oil, or any other oil. Wouldn't recommend olive oil.)
1.5 Teaspoons of Cumin Seed (seeds, not ground cumin)
1 Teaspoon of Paprika
1/2 Teaspoon of Garlic Powder
1/2 Teaspoon of Oregano
Kosher Salt (NOT iodized table salt!)
Black Pepper (freshly ground if possible)
3 small cans of tomato sauce
3 tomatoes - minced (just the regular-sized tomatoes)
1 medium white onion - minced (yellow in pinch, red and vadalia not recommended)
2 jalapeno peppers - minced, seeded and de-veined (see below for notes on peppers/chillies)
1 red bell-pepper - minced, seeded and de-veined (green or yellow bells peppers can work too.)
2 lbs of meat (I used finely diced chuck steak and pork steak. You can use ground meats, or whatever combination of meat you want.)
1 can of chili beans in chili sauce.

Put the oil in a skillet (preferably one that is not non-stick) and heat for a minute or two until hot and then put in the cumin seed. The hot oil will cook the seeds and cause them to release a lot of flavor and oils. When you heavily smell the cumin throw in the minced veggies with a heavy pinch of salt and a heavy dose of pepper and saute them until they are good and mushy, stirring occasionally - they will release a lot of juices.

While the veggies are cooking, in a large pot on a separate burner on medium-low heat. Heat the tomato sauce, beans, and seasonings along with another light pinch of salt and pepper.

When the veggies are cooked add them to the pot, stir.

In the now empty skillet add another light tablespoon of oil -maybe only half a tablespoon, just enough to make the pan slightly slick- and start browning your meat -again, seasoning it with another light pinch of salt and pepper. When the meat is good and browned -but not necessarily thoroughly cooked- drain off the grease and add it to the pot.

Stir the pot, mixing the ingredients well, and get it to a simmer. Cover the pot and let this simmer for at least an hour, better yet you can put this in a Crockpot on low for several hours. The longer it cooks the more the flavors will meld and the more tender the meat will become if you used diced steaks/chops/roasts.

If needed, you can add more tomato sauce if you want your chili "soupier", you can substitute the jalapeno peppers for hotter ones if you like a hotter chili, adjusting the numbers if needed -you may be surprised how hot one habenero pepper can make things- leaving the veins in the chilies can make them hotter, as well as leaving the seeds in. Adding in finely diced dried chilies too can do a lot for flavors, they'll rehydrate in the sauce as it cooks.

You may need to add more seasonings to taste, I sort-of guessed on my amounts as I'm not usually one to measure seasonings when cooking I just put in what feels good, cook it for a moment, take a taste, and then add more if I think it's needed. Adding another pinch of cumin, or even ground cumin, can go a long way to brining out more of a "chili flavor."

Letting this sit overnight in the fridge, too, brings the flavors together, and out, more.

And yes, I don't have "chili powder" on my ingredients list. I don't use it. I get the "chili powder" flavor through the use of cumin, veggies, and other seasonings. Chili powder, often, is nothing more than dried chilies, salt, oregano, cumin, and other seasonings anyway. All of which I just simply add separately.

 

[Kestra]

Aww you're a sweetie afterall, Trekker! Thanks! I'll buy the ingredients tonight and try to make it as soon as I have time.

 

[Timby]

Okay, I've actually never made chili before and I've decided I'll try it. Can someone give me a good starter recipe that's not too elaborate or calling for anything slightly rare? If the recipe is too fancy schmancy, I'm cracking open a can of Hormel instead. I think I have a slow cooker but I've never used it.

Re-read my first post in this thread, you smart-ass.

 

[Kestra]

Okay, I've actually never made chili before and I've decided I'll try it. Can someone give me a good starter recipe that's not too elaborate or calling for anything slightly rare? If the recipe is too fancy schmancy, I'm cracking open a can of Hormel instead. I think I have a slow cooker but I've never used it.

Re-read my first post in this thread, you smart-ass.

You lost me at "pre-packaged horseshit." And you don't include amounts. Sorry, Trekker wins this round. Yours actually looks really similar, but his made for a nicer shopping list.

I made broccoli-cheese soup tonight but I think I got everything to try and make chili tomorrow. They didn't have cumin in the store but it turns out I have it at home and just know it by a different name! Also, I did find what looks suspiciously like what I think a slow-cooker would look like and if my first attempt at chili goes well, I'll be looking through this thread properly to get more ideas.

 

[Ward Fowler]

I make my chili very hot. I only know a couple of people besides myself that will take more than one bite. If the recipe doesn't at least include habanero's then I'm not interested.

 

[Timby]

Kestra, the next time I'm in the Chicagoland area, you and I really must meet.

 

[Kestra]

I should probably be scared, but I'm just grinning at the thought of driving you crazy in person.

 

[Mallory]

That's the way the authorities find all his victims.

 

[Michael Chris]

It's possible, but I SERIOUSLY doubt it. Green chile is just that (nothin' else!). It's hard to find good stuff outside of the state at all. Most people who like it have freshed stuff it shipped in bulk if they don't live where they can get it,

You keep on referring to "green chile" as though it's a specific incredient / condiment. The "green chile" label can be applied to, well, any unripe capsicum pepper. (Such as, for example, the poblano peppers --dried into ancho -- that I specified in my first chili recipe in this thread.)

I suppose it could, but around here it's unequivocally talking about the New Mexico green chile. Here's an article.