Current Events > Gonna cook a chili with texas/mexican flavors tomorrow. Gimme tips!

(+) Yeah! (+)

Diced green chilis, diced tomatoes, ground beef(or ground turkey if you don't do red meat, ground turkey isn't as good, but its a decent substitute), black beans, white beans, chili beans, celery, sweet onions, all work in chili.
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Dont forget the taco seasoning.
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Green chilis? There are tons of peppers of all colors. That's so damn vague. If someone told me they just wanted green chilis in their food, I'd use green Moruga scorpions.

SaithSayer posted...

Green chilis? There are tons of peppers of all colors. That's so damn vague. If someone told me they just wanted green chilis in their food, I'd use green Moruga scorpions.

In America, green chilis is a colloquial term used to describe up to 4 different varieties of green chilis, typically ones unique to America. Hatch chilis for instance.
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Apparently 2 of the fresh frozen chillies I have are carolina reapers.
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FF_Redux posted...

Apparently 2 of the fresh frozen chillies I have are carolina reapers.

Make a bigger pot if the heat is too much for you. Either way, it'll be delicious.

AstralMeats posted...

why's everyone got to put chorizo in everything, that stuff sucks and seems to be the fad ingredient of the last couple of years

this is a bad post and you should feel bad
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Don't use cilantro. That shit sucks.
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Add masa or corn meal to thicken it.
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You need to figure out the portions of your other spices so that the reapers don't make it next to impossible to distinguish them.

Wic Fowler's 2 alarm chili kit.
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SaithSayer posted...

You need to figure out the portions of your other spices so that the reapers don't make it next to impossible to distinguish them.

Yeh im most likely not using any of my reapers
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FF_Redux posted...

SaithSayer posted...

You need to figure out the portions of your other spices so that the reapers don't make it next to impossible to distinguish them.

Yeh im most likely not using any of my reapers

Then why have them? A pot of chili is a great place for them unless you plan on eating them fresh.

SaithSayer posted...

FF_Redux posted...

SaithSayer posted...

You need to figure out the portions of your other spices so that the reapers don't make it next to impossible to distinguish them.

Yeh im most likely not using any of my reapers

Then why have them? A pot of chili is a great place for them unless you plan on eating them fresh.

My mom grows them and I got a couple. I need to build up my tolerance before using them, otherwise it's a waste.
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I'm way late to this party but Texas chili ain't got no beans in it.

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A lot of chili starts with making a chili paste. You'll toast your dried chilies stove top, just to the point that you can smell them, and then you'll process them down to a power with a good five minutes in your food processor.

When you're satisfied with that, add 1/4 cup of corn meal (to thicken the chili sauce), and a teaspoon of salt, cumin, coriander, onion power, and an 1/8 tsp cayenne pepper and process that mixture again until combined.

Next we add wet ingredients. Your garlic, your fresh peppers, and 1/4 cup of stock or water, and 1tbsp oil or fat. Process a third time.

From there you work from a pot or dutch oven oiled and on medium heat.
1. Brown your meats, then remove them and set them aside.
2. Add onions and use them to collect some of the fond from browned meat while you wait for them to get translucent. When they do, add the garlic and count to thirty or until you smell it.
3. Add chili paste, toss to combine with onions and garlic for thirty seconds
4. Reintroduce the meat to the pot. If you want to add cooked beans, you do so here. Finally, add a large can of crushed tomatoes to the pan and a couple cups of stock or water
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for an 1~1.5 hours. If you're starting stove top and finishing in the oven, remove your dutch oven lid for the final twenty minutes of cooking.
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Buzz Killjoy posted...

I'm way late to this party but Texas chili ain't got no beans in it.

Depends on where in Texas you are. You're not wrong, but some parts, the ones closer to the NM for instance, do use beans.

To me, beans are the ingredient that is interchangeable. If I'm going to be making chili as the sole meal, I put the beans in there for extra nutrients. If the chili is gonna be with somryhing, or put on top of something, I tend to avoid the beans.

Also, if you're using a lot of veggies, beans become less important too.
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This is my chillies mix Ill toast and grind up

https://imgur.com/a/srFB5JT
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https://imgur.com/a/fFJSEF1

Pic 1: mirepoix of onion, garlic and cellery. Unsmoked bacon rendering the fat and in the bowl my chili paste (added hot water to make them soak in it). I added fresh chorizo there too.

Pic 2: piece of meat and bone that I sear then added to the pot to give out flavor. Ill remove that meat later.
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FF_Redux posted...

SaithSayer posted...

FF_Redux posted...

SaithSayer posted...

You need to figure out the portions of your other spices so that the reapers don't make it next to impossible to distinguish them.

Yeh im most likely not using any of my reapers

Then why have them? A pot of chili is a great place for them unless you plan on eating them fresh.

My mom grows them and I got a couple. I need to build up my tolerance before using them, otherwise it's a waste.

And you're gonna manage that BEFORE those peppers go bad? Better freeze them.

SaithSayer posted...

FF_Redux posted...

SaithSayer posted...

FF_Redux posted...

SaithSayer posted...

You need to figure out the portions of your other spices so that the reapers don't make it next to impossible to distinguish them.

Yeh im most likely not using any of my reapers

Then why have them? A pot of chili is a great place for them unless you plan on eating them fresh.

My mom grows them and I got a couple. I need to build up my tolerance before using them, otherwise it's a waste.

And you're gonna manage that BEFORE those peppers go bad? Better freeze them.

They are frozen
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Reapers are hot but not impossible to handle when cooked into a large amount of something. I do eat them fresh, but I'm a chilihead. When you take one or two, dice them up and put them into a large pot of chili it is fine and the flavor is excellent.

Though if you really want to showcase the flavor of a pepper, a pot of chili isn't the way to go. You usually need to have more peppers since something about chili dulls it. When you're ready to use them, I recommend you make some chicken Alfredo.

We had a recent discussion of this on the food board.

https://gamefaqs.gamespot.com/boards/267-food
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Beers I used:
https://imgur.com/ZyqnAId

Meat I marinated before:
https://imgur.com/d8JH5zR

I used lime juice, cilantro, olive oil, salt, black pepper, cumin, paprika, onion powder, oregano, brown sugar and some of the chili paste.

Now I'm letting it stew for a couple of hours:
https://imgur.com/ogp7zMi

It's already tasting AMZING as fuck. I went bit crazy and deglazed the pan I seared the meat in with a mix of the beers, water, red wine vinegar and some Maker's Mark bourbon and brown sugar and rest of the chili paste, let that simmer down a bit and it tasted amazing, tried it with the sauce in the pot and the flavors mixed well so I added that to the pot and now it's so good.
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It's still simmering, beef isn't tender enough yet.

I did say I was gonna add black beans near the end, but I'm adding more stuff. Also adding chickpeas because I love them, plus it gives a color contrast. Then some white onion so they get to cook but not too much and a blend of sliced red, yellow and green chilies that I mixed with some cilantro and lime. So it doesn't look just brown.
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Done!

https://imgur.com/a/cjRzbal

Tasty af
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