[/url]Obligatory "any chili without beans is meatsauce" post.zooguy96 said:
Obligatory "any chili recipe with beans is soup" post.
Of course, here in TN, they don't know what chili is cause it all is beans.
I do the same, and also add in some dried chipotles for some kick.AggieChemist said:
I start with a mix of ancho, guijillo and pasilla peppers, blistered tomatillos and arrow-killed deer. A lot of garlic and cumin and then **** starts to get squirrely.
The self proclaimed Gordon Ramsey of Texags surely does.AgsMnn said:
Doesn't Fido have one?
AgsMnn said:
Doesn't Fido have one?
rather be fishing said:
[url=https://ibb.co/P5Mr6Gd]
upload free images
I haven't ever written anything down and just kind of go with what spices I have on hand, but someone asked me for my recipe so this is from my last batch. This is pretty typical.
I start out with 2 tbsp butter, 2lbs ground venison, 1 large white onion, and 1/2lb of bacon. Cook that until it's all done. Then add all your peppers and tomatoes. I typical buy some of every variety at the Mexican grocery store near the house. The longer you cook the peppers, the more heat you lose, so cook however long you desire.
Add liquid, typically water, have used beer before, doesn't really do much IMO. Roughly 4 cups, but it's all about the texture, so whatever you want. Let it simmer for 2-3 hours.
Add 1 can of tomato paste, then add all your spices.
Key is to add spice at the end so you don't cook all the flavor out.
ETA - don't balk at the brown sugar. It helps cut the heat some, and really enhances the flavor. It's the last thing I add as an adjuster.
I learned this last year. Use about half the spices and simmer for 2-3 hours and add the other half last 30 mins. I have just been dumping everything in at once for years.BurrOak said:
Well I gotta admit that I've always just put everything together and let it simmer for a couple hours until its ready. Reading through all the the CASI recipes, they do 2 dumps of spices with 1 being closer to serving time. I'm definitely going to experiment with that.
Venison. I don't buy ground beef.bam02 said:rather be fishing said:
[url=https://ibb.co/P5Mr6Gd]
upload free images
I haven't ever written anything down and just kind of go with what spices I have on hand, but someone asked me for my recipe so this is from my last batch. This is pretty typical.
I start out with 2 tbsp butter, 2lbs ground venison, 1 large white onion, and 1/2lb of bacon. Cook that until it's all done. Then add all your peppers and tomatoes. I typical buy some of every variety at the Mexican grocery store near the house. The longer you cook the peppers, the more heat you lose, so cook however long you desire.
Add liquid, typically water, have used beer before, doesn't really do much IMO. Roughly 4 cups, but it's all about the texture, so whatever you want. Let it simmer for 2-3 hours.
Add 1 can of tomato paste, then add all your spices.
Key is to add spice at the end so you don't cook all the flavor out.
ETA - don't balk at the brown sugar. It helps cut the heat some, and really enhances the flavor. It's the last thing I add as an adjuster.
Where's the beef!?!?!?
Half and half is where it's at for me.ironmanag said:
Ground venison is so much better than beef for chili.
