Is this chili?

[Tiamat]

I've always used beer in my chilli but you've inspired me to experiment with whiskey.

I use a combo of bourbon, red beers, and a touch of cognac. Brings excellent background flavors to the table.

 

[Gibsons]

Yeah, that's chili in the broadest sense. But don't be afraid of more spice and more flavor in the stock. Add garlic, oregano, cumin, chili power, etc, for the stock beer or a cup of dark coffee works wonders. And a little tomato for the acid. That would be even more chili-ish.

I'm going to have to remember that.

 

[MagnusTheBrewer]

Interesting. Thanks for the tip. I'll have to throw some in my next batch and see what happens. Do you grind them, or use them whole?

Use them whole. If you grind them, you will get licorice flavored chili. :biggrin:

 

[chalmers]

Way too many nice people in this thread. This isn't the ATOT I know. Where are all the usual people in here trying to tell others that their opinion is wrong?

 

[Markbnj]

Use them whole. If you grind them, you will get licorice flavored chili. :biggrin:

A result to be avoided at all costs.

 

[sandorski]

Way too many nice people in this thread. This isn't the ATOT I know. Where are all the usual people in here trying to tell others that their opinion is wrong?

I did my part.

 

[shortylickens]

Way too many nice people in this thread. This isn't the ATOT I know. Where are all the usual people in here trying to tell others that their opinion is wrong?

WHAT ARE YOU SOME KIND OF A MORON?
😡

 

[WelshBloke]

WHAT ARE YOU SOME KIND OF A MORON?
😡

Ahhhh.

You can always rely on Shorty to bring the random, unessential anger. :biggrin::thumbsup:

 

[shortylickens]

Ahhhh.

You can always rely on Shorty to bring the random, unessential anger. :biggrin::thumbsup:

NO U!!

 

[WelshBloke]

NO U!!

You shall always be Mr Shoutylickens to me. :wub:

 

[Sixguns]

but I'm out of cumin. Still came out pretty good though.

I see what you did there...

 

[zanejohnson]

haha the chili thread!!!

 

[ElFenix]

Would've added some tomato paste to the onions, browned it off a bit, then deglazed with the whiskey. imo, chili needs at least a background note of tomato.

your opinion is factually incorrect.

Yeah, that's chili in the broadest sense. But don't be afraid of more spice and more flavor in the stock. Add garlic, oregano, cumin, chili power, etc, for the stock beer or a cup of dark coffee works wonders. And a little tomato for the acid. That would be even more chili-ish.

why would you add chili powder when you've got chiles?

 

[sjwaste]

Garlic and oregano were in the dry seasonings that I mixed up. No chili powder because I used reconstituted dried peppers. I usually do a beer in there, but I didn't this time for the same reason I only used one variety of pepper. I pretty much wanted to see what it'd taste like on its own. I did a batch with just guajillos last time. I'll build up other flavors from batch to batch.

I haven't worked much with dried chiles before, so I'm having a good time doing a batch based on a single pepper just to see what the profile is. So far, I know I really like anchos but for what they have in sort of a sweet, rich flavor, they lack in heat. Guajillos are a little bit brighter, could almost be mistaken for a less acidic tomato, but the skin sloughs off and doesn't really buzz up into the puree - definitely need to strain that or use an actual blender instead of a stick blender.

I've been adding onions later and later with each batch, and I think I prefer adding them right before turning off the heat to let them keep a little bit of texture and just lose a little bit of the bite.

Next go, I think I'll do ancho, guajillo and chipotle. I might even throw in a fresh poblano to go with its dried counterpart. I probably also shouldn't be using relatively nice pieces of chuck to do this, but it has the right amount of fat and connective tissue. I like it a lot better than ground chuck or even cubed flank, which is just too lean.

 

[TastesLikeChicken]

your opinion is factually incorrect.

Please take notice that nearly every championship ICS winner over the years involves the use of tomato sauce, paste or puree:

http://www.chilicookoff.com/Recipe/Recipe_WCCC_Recipes.asp?Cat=1

Oh, and chili needs beans too.

 

[QueBert]

Please take notice that nearly every championship ICS winner over the years involves the use of tomato sauce, paste or puree:

http://www.chilicookoff.com/Recipe/Recipe_WCCC_Recipes.asp?Cat=1

Oh, and chili needs beans too.

I looked at every winning recipe and didn't see beans in any of them, I love it 😀 I wonder if they simply just don't allow people to enter Chili's that contain beans. Either way that list made my day thanks for posting it.

 

[TastesLikeChicken]

I looked at every winning recipe and didn't see beans in any of them, I love it 😀 I wonder if they simply just don't allow people to enter Chili's that contain beans. Either way that list made my day thanks for posting it.

For ICS competition recipes, beans are not allowed.

Personally I think it's a travesty. imo, chili without beans is like champagne without bubbles, "boneless" rib meat, or sex with a condom. It might be somewhat satisfying buy it's not the complete experience.

 

[QueBert]

For ICS competition recipes, beans are not allowed.

Personally I think it's a travesty. imo, chili without beans is like champagne without bubbles, "boneless" rib meat, or sex with a condom. It might be somewhat satisfying buy it's not the complete experience.

Well, it is called the ICS, they could make a ICWBS division I suppose.

 

[Raincity]

Plenty of chile cook-offs around the nation that allow beans. Just not the official ICS cook-offs.

 

[ElFenix]

Please take notice that nearly every championship ICS winner over the years involves the use of tomato sauce, paste or puree:

http://www.chilicookoff.com/Recipe/Recipe_WCCC_Recipes.asp?Cat=1

Oh, and chili needs beans too.

frank x. tolbert is rolling in his grave.

 

[sandorski]

frank x. tolbert is rolling in his grave.

Hook him up to a Generator.

 

[TastesLikeChicken]

frank x. tolbert is rolling in his grave.

That's probably because his parents named him Francis.