UJ's Hamster Died. We're All That's Left...
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Which is?
It boiled down pretty thick. Not in 20 minutes, though.QillerDaemon wrote: ↑Fri Mar 15, 2019 3:02 pm I have my mom's old recipe, which was just about the best damn tastin' stuff EVAR! She had a couple of "secrets" that made it so good.
In normal bowl o' chili recipes, there better not be beans. But in that kind of chili recipe, I'd actually even suggest it. Mash up a half a can of pinto or black beans and add to that recipe, along with a pale beer instead of water, and maybe a chopped up jalapeño or two but with less chili powder. And add a good dash of cumin. As written that recipe seems a little runny.
If you add the mashed up beans, though, you won't have to boil it down. The beans act as a natural thickener. The beer helps out, too.VinceBordenIII wrote: ↑Fri Mar 15, 2019 3:14 pmIt boiled down pretty thick. Not in 20 minutes, though.QillerDaemon wrote: ↑Fri Mar 15, 2019 3:02 pm I have my mom's old recipe, which was just about the best damn tastin' stuff EVAR! She had a couple of "secrets" that made it so good.
In normal bowl o' chili recipes, there better not be beans. But in that kind of chili recipe, I'd actually even suggest it. Mash up a half a can of pinto or black beans and add to that recipe, along with a pale beer instead of water, and maybe a chopped up jalapeño or two but with less chili powder. And add a good dash of cumin. As written that recipe seems a little runny.
Many thanks!Flumper wrote: ↑Fri Mar 15, 2019 3:29 pm Ingredients:
Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic
In a three quart heavy saucepan, add the above ingredients while browning the meat.
Step 2
1 - 8 oz can of tomato sauce
1 - 14-½ oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
½ tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
½ tsp - salt
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-½ hours. Float 2 serrano peppers.
Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg), optional
1 tsp - onion powder
1 tsp - garlic powder
½ tsp - white pepper
5 tbsp - medium and dark chili powders
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.
Step 4
2 tsp - cumin
1/8 tsp - salt
Add above ingredients and simmer for 10 minutes. I love you.
That's gonna be kind of chunky for chili dogs, isn't it?Flumper wrote: ↑Fri Mar 15, 2019 3:29 pm Ingredients:
Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic
In a three quart heavy saucepan, add the above ingredients while browning the meat.
Step 2
1 - 8 oz can of tomato sauce
1 - 14-½ oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
½ tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
½ tsp - salt
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-½ hours. Float 2 serrano peppers.
Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg), optional
1 tsp - onion powder
1 tsp - garlic powder
½ tsp - white pepper
5 tbsp - medium and dark chili powders
Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.
Step 4
2 tsp - cumin
1/8 tsp - salt
Add above ingredients and simmer for 10 minutes. I love you.
Take away the beef chucks and use a pound each of ground pork and chuck.WarmBidetWater wrote: ↑Fri Mar 15, 2019 3:43 pm That's gonna be kind of chunky for chili dogs, isn't it?
You guys must really like beer, huh?QillerDaemon wrote: ↑Fri Mar 15, 2019 3:50 pmTake away the beef chucks and use a pound each of ground pork and chuck.WarmBidetWater wrote: ↑Fri Mar 15, 2019 3:43 pm That's gonna be kind of chunky for chili dogs, isn't it?
My mom would steam the meat with beer (she almost always used Shiner Bock) instead of frying it in oil, and almost always used beer instead of water for most recipes except desserts. She also would turn the heat off and let the chili sit on the back burner overnight, then do a low-slow simmer in the morning.
Well, du'h! Water is water and just waters food down. Then you have to boil it off. Beer is liquid bread and adds flavor and texture.VinceBordenIII wrote: ↑Fri Mar 15, 2019 3:52 pmYou guys must really like beer, huh?QillerDaemon wrote: ↑Fri Mar 15, 2019 3:50 pm My mom would steam the meat with beer (she almost always used Shiner Bock) instead of frying it in oil, and almost always used beer instead of water for most recipes except desserts. She also would turn the heat off and let the chili sit on the back burner overnight, then do a low-slow simmer in the morning.
Tomato paste for the thickener.QillerDaemon wrote: ↑Fri Mar 15, 2019 3:30 pmIf you add the mashed up beans, though, you won't have to boil it down. The beans act as a natural thickener. The beer helps out, too.VinceBordenIII wrote: ↑Fri Mar 15, 2019 3:14 pmIt boiled down pretty thick. Not in 20 minutes, though.QillerDaemon wrote: ↑Fri Mar 15, 2019 3:02 pm I have my mom's old recipe, which was just about the best damn tastin' stuff EVAR! She had a couple of "secrets" that made it so good.
In normal bowl o' chili recipes, there better not be beans. But in that kind of chili recipe, I'd actually even suggest it. Mash up a half a can of pinto or black beans and add to that recipe, along with a pale beer instead of water, and maybe a chopped up jalapeño or two but with less chili powder. And add a good dash of cumin. As written that recipe seems a little runny.
"texture" snicker
Boiled beef. Blorf. Sear that shit, caramelized beef is second to none.QillerDaemon wrote: ↑Fri Mar 15, 2019 3:50 pmTake away the beef chucks and use a pound each of ground pork and chuck.WarmBidetWater wrote: ↑Fri Mar 15, 2019 3:43 pm That's gonna be kind of chunky for chili dogs, isn't it?
My mom would steam the meat with beer (she almost always used Shiner Bock) instead of frying it in oil, and almost always used beer instead of water for most recipes except desserts. She also would turn the heat off and let the chili sit on the back burner overnight, then do a low-slow simmer in the morning.
You're kinda new here, huh?
Do you soak your beans or get them from a can for your chili?
No, dude, only the ground or finely cut up meat gets steamed. And it's not really steamed, she cooked it up a bit in its own fat, then finished the cooking with beer. Chunk meat gets fried. By the time you get the same level of char with ground meat that you get with cubed meat, it's practically burned to ash.
What do you mean when you say "steamed"? I think we understand that as two different things.QillerDaemon wrote: ↑Fri Mar 15, 2019 11:45 pmNo, dude, only the ground or finely cut up meat gets steamed. And it's not really steamed, she cooked it up a bit in its own fat, then finished the cooking with beer. Chunk meat gets fried. By the time you get the same level of char with ground meat that you get with cubed meat, it's practically burned to ash.