Food

[geoffbot]

Damn - I had mash today but didn't think to make a hedgehog

[meijlinder]

This was always how sausages and mash looked when I was a kid

[Raza]

I don't mind some black beans added towards the end to thicken it a bit.

Tomatoes though, have no place in a chili, or mince meat.

If you don't have meat, tomatoes, or beans in chili, isn't it just water?

[Nokie]

If you don't have meat, tomatoes, or beans in chili, isn't it just water?

I was kind of thinking that as well......

[bu11itt]

Tonight we seared some albacore tuna steaks and put them on homemade guacamole and lettuce, with homegrown tomatoes, basil and cucumbers Caprese style (with some olive oil and buffalo mozzarella.) The wine was a light fresh Cotes du Provence Rosé.

Attachment 29137

Been busy this weekend (anniversary getaway) but I had to comment that looks £*€(!@& amazing!!!

A buddy of mine and I have a very intricate set of inside-ish jokes. I text him this pic of my dinner last night with the caption, "Ballin outta control"

[meijlinder]

If you don't have meat, tomatoes, or beans in chili, isn't it just water?

I was kind of thinking that as well......

No, no. Nowhere did I write no meat. No mince,but there sure is meat in it.

I use a variety of chilis (what I have at hand). Chipotle, Guajillo, Ancho, Mulato, Pasilla Negro, Bird's eye, Jalapeño. If dried (which is normally what I can find here) they get cooked in water for 10-15minutes to rehydrate. They are then scooped up, stalks removed, blitzed into a chili paste together with the fresh chilis (if any) and set aside.

Then a couple of pounds of Chuck steak (here's the meat) gets cut into 1-2 cm large cubes. Meat is then seared quite heavily, preferably in bacon fat. Once everything is seared, sprinkle over some flour, mix in the chili paste. Pour over some of the water the chilis were cooked in and enough beer (some sort of lager, mexican works well) and beef stock to cover the meat. Then just simmer until meat is tender enough that it almost falls apart (4-5h).

Then it gets seasoned with salt, chili powder (if more heat is needed), cumin, ground cilantro, sometimes oregano. If, at this point, it is to watery it gets thickened with black beans or corn flour.

I like white bread with my bowl of chili, but corn chips or tortillas work as well. A dollop of sour cream, guac, some grated cheddar work well as accompaniment. and plenty of beer.

[movet22]

No, no. Nowhere did I write no meat. No mince,but there sure is meat in it.

I use a variety of chilis (what I have at hand). Chipotle, Guajillo, Ancho, Mulato, Pasilla Negro, Bird's eye, Jalapeño. If dried (which is normally what I can find here) they get cooked in water for 10-15minutes to rehydrate. They are then scooped up, stalks removed, blitzed into a chili paste together with the fresh chilis (if any) and set aside.

Then a couple of pounds of Chuck steak (here's the meat) gets cut into 1-2 cm large cubes. Meat is then seared quite heavily, preferably in bacon fat. Once everything is seared, sprinkle over some flour, mix in the chili paste. Pour over some of the water the chilis were cooked in and enough beer (some sort of lager, mexican works well) and beef stock to cover the meat. Then just simmer until meat is tender enough that it almost falls apart (4-5h).

Then it gets seasoned with salt, chili powder (if more heat is needed), cumin, ground cilantro, sometimes oregano. If, at this point, it is to watery it gets thickened with black beans or corn flour.

I like white bread with my bowl of chili, but corn chips or tortillas work as well. A dollop of sour cream, guac, some grated cheddar work well as accompaniment. and plenty of beer.

I'm trying this this weekend. It sounds fabulous and certainly unlike any chili I have ever had here in NJ. As a simple riff, would smoking the meat before hand be acceptable? (Meat that pulls apart just screams for smoke in my opinion.)

[meijlinder]

I'm trying this this weekend. It sounds fabulous and certainly unlike any chili I have ever had here in NJ. As a simple riff, would smoking the meat before hand be acceptable? (Meat that pulls apart just screams for smoke in my opinion.)

I think this is more of a Texas chili, but can be wrong, sure someone from that area can chime in.

I'm all for experimenting with recipes, rarely follow one to the T. So I say go for it.

depending on the types of chili you use, you can get quite a smoky taste to it anyway, especially if using many chipotles.

[skywatch]

I think this is more of a Texas chili, but can be wrong, sure someone from that area can chime in.
I'm all for experimenting with recipes, rarely follow one to the T. So I say go for it.
depending on the types of chili you use, you can get quite a smoky taste to it anyway, especially if using many chipotles.

Yes, that is pretty much like a Texas chili. The "classic chili" would technically have no beans at all, just onions, bell peppers, spices, chilis and meat. One would have to say "Chili & beans" to make it clear that beans were added. I competed in three different chili competitions over a decade ago, and they had a different category for beans and no-beans. Ours was a bit experimental. We used ostrich meat and Ethiopian Berber-style spices. A crazy high-end chef was in charge. (And if anyone here happens to live near Savannah Georgia, that same chef moved there 8 years ago and started a small BBQ restaurant called Angel's BBQ.)

[T Bone]

No, no. Nowhere did I write no meat. No mince,but there sure is meat in it.

I use a variety of chilis (what I have at hand). Chipotle, Guajillo, Ancho, Mulato, Pasilla Negro, Bird's eye, Jalapeño. If dried (which is normally what I can find here) they get cooked in water for 10-15minutes to rehydrate. They are then scooped up, stalks removed, blitzed into a chili paste together with the fresh chilis (if any) and set aside.

Then a couple of pounds of Chuck steak (here's the meat) gets cut into 1-2 cm large cubes. Meat is then seared quite heavily, preferably in bacon fat. Once everything is seared, sprinkle over some flour, mix in the chili paste. Pour over some of the water the chilis were cooked in and enough beer (some sort of lager, mexican works well) and beef stock to cover the meat. Then just simmer until meat is tender enough that it almost falls apart (4-5h).

Then it gets seasoned with salt, chili powder (if more heat is needed), cumin, ground cilantro, sometimes oregano. If, at this point, it is to watery it gets thickened with black beans or corn flour.

I like white bread with my bowl of chili, but corn chips or tortillas work as well. A dollop of sour cream, guac, some grated cheddar work well as accompaniment. and plenty of beer.

This is nothing at all like my own chilli recipe (which is awesome), but this sounds fabulous! I may have to try a batch myself.