U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 11-13-2017, 08:12 PM
 
10,139 posts, read 23,215,478 times
Reputation: 8284

Advertisements

Fresh corn, cut off the cob as a garnish on the chili instead of cheese is excellent.

Beans are what needs to be left in the can - literally and figuratively. They add nothing.
Reply With Quote Quick reply to this message

 
Old 11-13-2017, 10:13 PM
 
10,139 posts, read 23,215,478 times
Reputation: 8284
I make chili with meat.

Brown lumps of ground eye of chuck and reserve. Deglaze with mucho chopped onions. Add frozen or canned green chilies. Three types of chili powder for depth of flavor. For me its usually anaheim, ancho and cayenne. Many whole garlic heads cut crosswise. Additional spices of the day. Sometimes, paprika, oregano, celery powder; always cumin. Beef broth and water. Never beans. Occasionally sun dried tomatoes or cherry tomatoes in a jar in oil. Rarely sun dried tomato paste (use a whole tube).
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 12:30 AM
 
Location: Pahoa Hawaii
2,082 posts, read 4,715,280 times
Reputation: 2766
I like cumin over anything else, the main flavor. Yes the meat has to overpower that too. Beans are nothing.
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 07:40 AM
 
10,139 posts, read 23,215,478 times
Reputation: 8284
Quote:
Originally Posted by jambo101 View Post
If using hamburger meat cook it and drain the fat before putting it in the pot of chilli ingredients,failure to do this will leave an unappetizing layer of grease on the top of your chilli.

Like most things about chili, that is a matter of personal preference. The meat flavor is in the fat. So, stirring a little before serving enhances flavor and richens the chili. Of course, this can all be driven by the choice of meat. No lika the fat? Use ground sirloin. Lika the fat, cheapo hamburger. I come down somewhere in the middle with ground eye of chuck.


In any event, deglazing the browning pan must be done to preserve flavor. The fat can be removed (perish the thought!) by cooling the chili and peeling off the fat.
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 08:52 AM
 
Location: North Oakland
9,156 posts, read 8,633,876 times
Reputation: 14344
Quote:
Originally Posted by Wilson513 View Post
I make chili with meat.

Brown lumps of ground eye of chuck and reserve. Deglaze with mucho chopped onions.
Quote:
Originally Posted by Wilson513 View Post
In any event, deglazing the browning pan must be done to preserve flavor.
Which liquid do you deglaze with?
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 09:41 AM
 
10,139 posts, read 23,215,478 times
Reputation: 8284
Quote:
Originally Posted by jay5835 View Post
Which liquid do you deglaze with?

Deglaze with the chopped onions. No liquid needed. Cover if needed.
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 09:43 AM
 
Location: North Oakland
9,156 posts, read 8,633,876 times
Reputation: 14344
Quote:
Originally Posted by Wilson513 View Post
Deglaze with the chopped onions. No liquid needed.
Deglazing is the process of pouring a liquid in, then reducing it while scraping the fond off the floor of the pan.
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 11:27 AM
 
10,139 posts, read 23,215,478 times
Reputation: 8284
Quote:
Originally Posted by jay5835 View Post
Deglazing is the process of pouring a liquid in, then reducing it while scraping the fond off the floor of the pan.

No, deglazing is the process of using vegetables OR liquid to incorporate the bits from the pan. Trust me here Jay. I know what I am doing.
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 11:53 AM
 
Location: Living rent free in your head
30,893 posts, read 13,440,942 times
Reputation: 21997
2 pounds pinto beans
1 pound ground beef, 1 pound beef or pork chorizo
1 large can pureed tomatoes
1 chopped onion
5 or 6 cloves garlic
1 tablespoon of H&H brand salsa seasoning -or- 1 tablespoon Tajín Clásico
salt and pepper to taste

cook beans without salt until tender (they seem to cook faster that way)
brown ground beef, and chroizo
saute onion and garlic in the pan you browned the meat in
dump everything in and let it simmer for an hour or so
Reply With Quote Quick reply to this message
 
Old 11-14-2017, 11:55 AM
 
Location: Long Island,NY
1,013 posts, read 539,023 times
Reputation: 1781
If wanting to make true Texas chili, meat no beans, what's the best cut to use for unground meat? Thanks!
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 05:33 PM.

© 2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top