From our Food Goddess, TaMara:
So I hear there is some kind of football game happening during a Beyoncé concert on Sunday. Last year we tackled a bunch of Super Bowl foods that started with nachos and ended at pizza (you can find them here).
I didn’t see how we could top that, so I was at loss this year what to post pre-game. I finally settled on chili. I figured we could find plenty to argue with there, since I think just about everyone has a favorite chili recipe and will throw down to defend it. So have at it. What’s your favorite chili recipe? What are you noshing on at the big game?
Personally, I’ll be having tea and crumpets with the Dowager Countess. “Scones anyone?” (said with a very prim British accent).
Here are some of the chili recipes that we’ve tackled over the years:
First, from the oldest of my brothers: Quick and Easy Chili (recipe here)
JeffreyW’s Chorizo Chili (recipe here)
And tonight’s featured recipe from JeffreyW:
I’ve used beer in recipes before but I don’t remember using any in chili before today. A quick search turned up plenty of evidence of prior art so there won’t be any recipe patents applied for today, alas. Aside from the bottle of stout in it there isn’t much to say about this recipe: 1 lb of ground beef, 1/2 lb of my homemade chorizo, 1 can of tomato bits with green chilies, 1 can of chili beans, a diced onion, 5 minced cloves of garlic, a fair amount of chili powder, a sprinkle of red pepper flakes, and the bottle of beer.
Cook the onion in a bit of oil, add the garlic and the meat and brown everything well. Remove the fat and then add the rest of the ingredients, bring to a boil, then simmer for at least an hour. Serve with your favorite garnishes.
Mrs J and I agree on the cheddar cheese, she takes a pass on the peppers and prefers the nacho chips crumbled and stirred in. I like to scoop the chili with the chips like it is a big bowl of dip. This batch of nacho chips are just a bit too thin for that, they break too easily. Nice flavor, though. I just wish I hadn’t purchased the jumbo case lot of them. LOL
One last note from TaMara: For the foreseeable future, recipe exchange will be on Fridays. See you next week.
Take your current chili recipe and substitute stew meat for ground beef.
You’ll never regret the change.
I think that might be what I make for this weekend. Only we make our chile (here, it’s spelled the real Spanish way, with an “e” on the end), with thick, tender cuts of slow-cooked buffalo, and hot red chiles. No comparison to ground beef, believe me.
Hmmmm . . . frybread? Or maybe cornbread . . . . Decisions, decisions.
For that amount of meat, I’d recommend 1-2 tsp of mild chili powder.
I love chille con carne, unfortunately my DH hates it, I am therefore stuck to never cooking it.
Only works if you have a pressure cooker, but I have always had great success with Alton Brown’s Pressure Cooker Chili. Takes less than an hour to get a solid Texas style chili to the table. I’ve made it several times.
BD of MN
I’m just glad to see Jeffrey using Guinness Extra Stout instead of the ubiquitous draft stout… Now if you could step it up with the “new to the US” Foreign Extra Stout that is brewed in both Ireland and Jamaica (of all places…)
Just Some Fuckhead
I invented a Deer & Beer Chili recipe years ago. It was in the 90’s so I’d never be able to recollect it. I’m pretty sure it was standard chili with venison instead of beef and beer instead of water, but who knows. I remember it was good and I should make it again if I ever hit another deer with my truck.
@Aji: Love buffalo. Could you share your recipe for frybread?
Twitter has been hacked. If you have an account, go change your password now.
I just did.
Anonymous At Work
You like you are making chili. Coming from a Texan, that’s a compliment. Coming from a Texan to someone in or near Ohio, that’s a near-miracle.
I love chilli but I just don’t eat a lot of meat. We have a veg chilli pretty frequently at my house – and one which has had to do a lot of contorting to get around my partner’s amazingly finicky food preferences.
The base recipe:
lots of chopped onion – sauteed in oil until transluscent
add tons of smashed garlic cloves and at least 2 finely sliced chilis adn stir for a bit
add at least 1 Tablesp ground cumin, hot paprika, chili powder (depending on ingredients, consider also adding cinnamon) and stir to heat spices and release oils
add at least 3 Tablesp tomato paste (i usually put in more) and keep stirring until it darkens slightly
add lots of thinnly sliced veg – whatever is in season. I’m particularly happy with zuccinis, squashes, bell peppers but i’ve included turnips, rutabegas (swedes), potatoes, sweet potatoes, kohlrabi, etc without complaint
puree 2 tins of whole tomatoes and add with about 1/2 c beer (pale is best) stir, part cover and simmer until it cooks down (an hour or so usually, sometimes more)
add cooked beans (i prefer black beans, any thing but chick peas should work) and (if you want them) corn kernals and/or leafy greens (kale is awesome). cook to heat through.
Eat with rice, cornbread, or corn chips topped with melted cheese.
I’m going to put in a plug for this chili. If you’ve ever been to SoCal and eaten at Original Tommy’s, you know exactly the kind of chiliburger they make – and that you can’t get that chili anywhere else in the world.
This person claims he can reproduce it…
The prophet Nostradumbass
Here is something my brother and I have made on Super Bowl Sunday for a number of years, Korean Style Barbecue Short Ribs:
2 cups Soy sauce
1 cup sugar
4 green onions
2 tablespoons white sesame seeds
4 tablespoons sesame oil
4 tablespoons gochujang
1 pound Korean cut short ribs
Mix that stuff together, and marinate the short ribs in it for about an hour or so. Take the ribs out, saving the marinade, and grill them over charcoal. You can boil the marinade and use it as a condiment. Serve it with rice.
Adapted from a recipe by Roy Yamaguchi I found somewhere.
Two basic rules for chili:
1. Chunks of meat/poultry. If you think ground beef will do just open a can of Nalley’s and get out of my sight.
2. Whatever quantity of cumin you think it needs, double it.
Here’s my Cincy-style recipe.
1 can tomato sauce, 1 lb ground beef, 1 white onion chopped, 1 clove garlic chopped, 1 tsp mild chili powder, 1 tsp cumin, 1 tsp nutmeg, 1 tsp paprika, 1 tsp cocoa powder, 1 tsp cinnamon, 1 tbl brown sugar, 1 tsp salt, 1 can pinto beans (rinsed!), 1/3 cup bulgur, pasta of your choice. Add everything but the beans and bulgur to a pot, plus a bit of water, and cook at a simmer for an hour or two. Add the beans and bulgar and cook for another 1/2 hour. Serve over the pasta with grated cheddar. If you like the flavor, you can garnish with the raw chopped onion instead of cooking it.
@TaMara (BHF): Okay, so, what? No linky allowed? I’ve tried to reply to you twice now with a link to my recipe.
Okay, here’s the abbreviated version (snicker):
And if someone can tell me how to get the damn link to post without WP eating the damn comment, I’ll send you to the diary where this appears, with history, cultural info, variations, etc., etc.
I sometimes cook a variation of Elizabeth Taylor’s chili recipe (originally from Bon Appetit, I think). The main thing is a cup of dry red wine and a triangle tip roast that’s cooked separately until rare, and then thinly sliced and added toward the end. Everything else–the garlic, onions, ground beef, optional ground pork, tomatoes, beans, chili powder, other spices–is a matter of taste.
@Aji: We have an acronym for Fuck You Word Press (FYWP) for a reason. WP is a mysterious wanker and likes to screw with each individual posters in different ways on different days.
Still interested in a tamale recipe with no lard. Leaning toward coconut oil.
Watched House of Cards. We’ll see, it starts with a dog getting hit by a car (you don’t see anything) and Kevin Spacey talks to the camera.
@PeakVT: I was just gonna say cocoa powder makes all the difference in chili.. and you beat me to it.
I use a bottle of Guinness, a quarter cup of cocoa powder and 4 chipotle chillies per 2 lbs of beef in all my chili. It gives it a smokey, spicy, rich chocolaty flavor and aroma that I now absolutely demand of any chili I eat.
@TheMightyTrowel: So you’re saying that today’s just my day for hazing?
Fitting end to the week.
watching he original Halloween movie from the 70s. I’m jut wondering how the hell Michael Myers ever killed anybody! this mofo was slow as shhhh!!
Also, I kunda aint mad at the neighbor in the original movie who heard Jamie Lee Curtis knocking as Michael Myers was running, sorry, “power walking” after her and just closed the blinds and turned out the light
@Aji: What the Mighty Trowel said! Thanks.
@The prophet Nostradumbass: I swear gochujang is the asian version of marmite. And short ribs give themselves over very well to being turned into randang if u have the 4 hours to cook it – without burning it that is..
@The prophet Nostradumbass: If you can get one, add an Asian pear and grind that into the marinade. Not only is it fecking delicious, the pear will actually tenderise the meat.
@Aji: If you want the variations on it, just Google “Motley Moose” and “Indigenous Food Traditions” and it should take you to it. It’s posted under my name.
@lamh35: I think he breathes heavy, too, so you can hear him coming. Anyway, he’s not slow-he just moves efficiently and relentlessly, knowing full well that you’ll do something stupid. Like run upstairs and hide in the closet. Being nigh invincible, and very strong, good luck stopping him when you’ve trapped yourself.
@The prophet Nostradumbass: Yum, I’m making Korean Braised Short Ribs this weekend since Meijer FINALLY is carrying the thick cut ribs. Lots of floofy rice and heaven awaits! Teh googlez is amazing for recipes, I regularly read 5 or 6 for something I want to make and tailor it to our taste.
@beergoggles: I like a lot of different styles of chili. Adding cocoa definitely takes the dish in a different direct from the standard style.
@PeakVT: Would you say korma is a style of chili? Just the fact that you said ‘different styles’ got me thinking that most places have their own unique native ‘chili’ type preparation..
Any one up for White Castle ‘burgers’? I used to love them but they switched to dehydrated onions & they just are not very good any more. OTOH:
You can make your own by adding a small jar of Gerber veal or beef puree and a couple of teaspoons of dried onion re-hydrated (about half a finely chopped ponion if you want fresh). mix that all together (add beef broth if needed these should be on the loose side). roll between two sheets of wax paper until they are about 3/8 inch think. cut into squares ( a pizza cutter makes this a snap but is not necessary). Fry em up & buy a bag of small ‘tea rolls’ add a pickle if you want.
@beergoggles: Can’t say I’ve had it. But I think with a yogurt base, it would be a stretch to call korma “chili”.
@Paddy: Just to sweeten the deal, have you heard of Maangchi? She has a couple of recipes for Korean short ribs plus a whole bunch of other Korean delights on her blog with videos to go along with. She is cute as a button to boot!
I love chocolate in my chili, although I usually go with bittersweet bar.
My wife likes it when I mix a lot of cinnamon with some clove and all spice, roll the beef strips in that & brown. That also goes great with added chocolate.
Never tried Guinness Extra Stout, may just have to give that a shot – or go with New Belgium’s 1554.
The prophet Nostradumbass
@beergoggles: Randang, is that Indonesian?
@Yutsano: Sounds interesting, I might try that.
@Yutsano: Noted, bookmarked and drooled over. My brother intro’d me to Korean food at this wee tiny restaurant run by a little dynamo. Everything started with 6 small dishes of kimchi, some incredible, some not so much (Potato kimchi? Grainy and bland, ew.)
Off the Korean topic, pork loin is VERY inexpensive here right now, (running $1.47-$1.70 per lb) and makes a killer chili done with sweet accents, sometimes apples, I like a couple sweet potatoes tossed in with enough chipolte to even it out.
@The prophet Nostradumbass: Yup, I even googled a recipe for you:http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/
I usually add some ketjup manis to my randang.. accentuates the salt and sweet more.
Got a vegan chili recipe at home. I’ll post it once I get off work. I also have a 10-pound-of-hamburger-meat recipe of regular old chili that I love. I usually make half batches, though.
The prophet Nostradumbass
@beergoggles: That sounds good, I have snagged a copy of the recipe and put it into my file.
@Aji: if you want to email me at whats4dinnersolutions (at) live (dot) com, I’d love to see that link.
You may be able to actually post it on the original thread here on my blog: http://whats4dinnersolutions.com/2013/02/01/thursday-friday-recipe-exchange-chili-party/
Either way, love to see it and share it.
Sometimes the link has a naughty-to-WP word hidden in it that torpedoes your post — you can bypass that by running the link through a link shortener like TinyURL.com or bitly.com
@TaMara (BHF): Sent to your e-mail. I will, however, be checking out your site, too. :-D
@Mnemosyne: So what was the bad word? “Indigenous?” Or does it have a cholesterol bias against fried foods?
@Aji: It often is the word that WP has chosen at random for that ten minute block of time.
One used to be “shoes.” No idea why.
Ground beef is just fine in chili (though if you can find coarse ground beef for chili it’s better than ordinary ground beef.) However, tomatoes (or worse tomato sauce) is an abomination. Beans are optional, though I like having them. I personally don’t care for kidney beans much so I usually use some other beans. (For tomorrow I have black and pinto)
c u n d gulag
Ok, this is sure to make some people gag, but I love making my chili, with, are you ready?
I clean and boil that for a long time, in water that has chili powder, and an onion a jalapeno or habenero or two, or three, or more, depending on how hot I want it. Also, a small slice of lemon or lime, just for some added freshness – but don’t overdo the lemon or lime.
I either use dry beans that I’ve soaked overnight, or canned ones that have been rinsed.
Most times, it’s the canned – with a little of the liquid it’s canned with, which I add when I’m cooking the beans.
Then I sautee some tomato paste in the bottom of the big pot, add a little catsup, the beans, and water, and a ton of whatever spices I want to, with a lot of chili powder and cumin. Also, a lot of chopped onions, and some peppers, with some sliced jalapeno’s or habenero’s (I throw in some of the seeds, for the heat).
I then take the cooked and cooled tripe and slice it, and toss it in with the beans.
I let that cook, low and slow, for a good long while on the stovetop, checking for heat, and add some Indian red chili powder that is positively NUCLEAR, if I want to add a lot of heat.
I add the beer towards the end, and let the chili cook out the alcohol.
When it’s ready, I serve it in bread-bowls, and people who are willing to try it, can top theirs off with the chopped onion, jalapeno, cilantro, and assorted shredded cheeses that I serve with the other, “regular” chili, which I make with browned stew-beef.
Not everyone likes tripe, or is willing to try it, so I make a large pot of the “regular” chili, for those who aren’t as adventurous.
But people who do try the tripe chili, have absolutely loved it!
If you like “Menudo,” the Mexican hang-over soup, trust me, you’ll LOOOOOOOOVE chili made with tripe.
You also have to marinate your dried chiles/powders in the beer. I do it in a blender then puree gently.
@c u n d gulag:
I may try that. I have only had tripe in a soup but the soup contained every other internal organ of a cow in it. AS a result it had a lot of funky flavors I don’t like. I have heard a lot of people say tripe is tasty but I have not had to supply or courage to try it.
Anybody ever have kidney? The few times I have it tasted like the bottom of a barn & I wondered if there was any way to get rid of that flavor.
I gotta figure if they are promoting it this much it can’t be good.