Made another 40 dollar pot of chili

[Hugh Jass]

Bell peppers are a staple in chili

No...they're not.

 

[Hugh Jass]

anyway, isn't it a bit weird that Mayne is the most level-headed poster in this thread?

:hmm:

Really?

You find this level-headed?

god fucking forbid if i add some healthy, tasteful ingredients to my world class chili...get over yourselves..whats worse? beer snob or chili snob?

 

[zinfamous]

Really?

You find this level-headed?

Of course, in comparison to nearly everyone else in this thread.

It's not like he's advocating putting ketchup on a hotdog or anything (which is a capital crime in at least 28 states and 13 countries), it's just chili.

wgas?

 

[nakedfrog]

KETCHUP ON ALL THE HOT DOGS!

 

[Carson Dyle]

Make what you like. If your idea of chili is some browned meat with chili powder and a dollop of tomato paste, have at it.

WGAS, indeed.

I'm going to make a white chili this week, and it will have a lot of beans, probably cannellinis. Maybe ground turkey, maybe diced chicken breast.

 

[DrPizza]

My last pot of chili:

$3.99 1 lb 93/7 ground beef
$2.52 3 x 15oz cans pinto beans
$1.68 28oz can crushed tomatoes
$0.88 14.5oz can petite diced tomatoes
$0.98 4oz can diced chiles
$0.99 1 large onion
$0.99 1 large green bell pepper
$1.33 1/3 lb mushrooms, sauteed
$0.50 garlic, olive oil, spices
---------
$13.86

Made just over 7 lbs of chili. I froze about 5 lbs of it.

WTF is that? A recipe for Vegan chili? Where's the meat?

 

[MongGrel]

WTF is that? A recipe for Vegan chili? Where's the meat?

I'd add more ground beef and some ground pork in there, but the rest didn't look bad to me.

 

[Ns1]

I'd add more ground beef and some ground pork in there, but the rest didn't look bad to me.

I think that's kinda the point...that recipe is like 5:1 filler:meat

 

[MongGrel]

I think that's kinda the point...that recipe is like 5:1 filler:meat

Of course, but recipes are usually meant to be altered.

 

[Imported]

I made the Serious Eats best chili recipe last year. I'm pretty sure it cost me more than $40. Probably $25ish went into buying short rib though. However, I got dried chili peppers for free. The grocery store couldn't detect them weighing anything..

 

[DAPUNISHER]

I made the Serious Eats best chili recipe last year. I'm pretty sure it cost me more than $40. Probably $25ish went into buying short rib though. However, I got dried chili peppers for free. The grocery store couldn't detect them weighing anything..

I checked that out. Did you go vodka or bourbon? I would go bourbon. Pretty prep heavy meal. Did you think it was worth the investment time and money wise?

 

[zinfamous]

I checked that out. Did you go vodka or bourbon? I would go bourbon. Pretty prep heavy meal. Did you think it was worth the investment time and money wise?

I'll spend like half a Sunday prepping dishes of food, especially if I'm going to be eating on that for the next week.

I haven't seen that recipe, but I play around a lot with the stuff on Serious Eats. It's the best source for food prep that I have found and is so consistent compared to other recipe books and the random type of unverified crap you find on more mainstream websites (like so-called Food Network stuff, which seems to have an open acceptance policy where any kind of sick puppy can submit their recipes).

I would guess the length of that recipe as to do with a series of staggered reductions? That's pretty much something where you can't avoid that time if you want to do it right, but it is always worth it. Classic Texas chilis require that time anyway, and really is just a series of reductions.

 

[Imported]

I checked that out. Did you go vodka or bourbon? I would go bourbon. Pretty prep heavy meal. Did you think it was worth the investment time and money wise?

I went with vodka. I won a $50 gift card with it in my yearly office contest, so it was about break even from an investment standpoint. The chili itself was pretty good. Very rich and complex. Prep wasn't as bad as it sounds like, especially if you're organized. I went without beans so that cut down on the "overall" time. Chopping the cooked short rib took the longest of any other step. I'd definitely make it again but maybe I'd go with ground beef or chuck to cut down on time and expense.

 

[DAPUNISHER]

I'll spend like half a Sunday prepping dishes of food, especially if I'm going to be eating on that for the next week.

I haven't seen that recipe, but I play around a lot with the stuff on Serious Eats. It's the best source for food prep that I have found and is so consistent compared to other recipe books and the random type of unverified crap you find on more mainstream websites (like so-called Food Network stuff, which seems to have an open acceptance policy where any kind of sick puppy can submit their recipes).

I would guess the length of that recipe as to do with a series of staggered reductions? That's pretty much something where you can't avoid that time if you want to do it right, but it is always worth it. Classic Texas chilis require that time anyway, and really is just a series of reductions.

Here is that recipe brudda - http://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html

I enjoy being in the kitchen, but when a recipe has an extensive and expensive ingredient list, my tight wad self has trouble pulling the trigger without some good nudging.

 

[DAPUNISHER]

I went with vodka. I won a $50 gift card with it in my yearly office contest, so it was about break even from an investment standpoint. The chili itself was pretty good. Very rich and complex. Prep wasn't as bad as it sounds like, especially if you're organized. I went without beans so that cut down on the "overall" time. Chopping the cooked short rib took the longest of any other step. I'd definitely make it again but maybe I'd go with ground beef or chuck to cut down on time and expense.

Thanks for the response. :beer; Did you do all the toasting and grinding or use off the shelf stuff?

 

[zinfamous]

I know you're asking Imported, but I've been toasting and grinding fresh whole spices myself, and it's easy and quick. Just toss them all together in a med-low heat pan and shake until fragrant, about a minute or two. I grind with mortar, but can also use a coffee grinder if you have giant pile of them.

This is similar to Kenji's recipes for his various pastor/asada pastes (example). I do the microwave trick with the dried chilis, and this is also pretty quick.

And yeah--these little steps make a huge difference in the end.

 

[iCyborg]

I've been roughly following this recipe: http://www.famouschilirecipes.com/martak-famous-chili-recipe.html
I usually add other spices (cumin, dill weed, El Yucateco hot sauce etc), but the ratio of meat : beans : fresh pepper : tomatoes/paste is pretty close to that link. It's also fairly simplistic and doesn't take much time, I like that.

Yes, I like it with beans, and I also use bell peppers, deal with it

 

[Imported]

Thanks for the response. :beer; Did you do all the toasting and grinding or use off the shelf stuff?

Yup, did the toasting and grinding myself. I use a mortar like zinfamous. I initially tried to grind with a Nutribullet and that didn't work out so well.. lol

 

[Imported]

Here is that recipe brudda - http://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html

I enjoy being in the kitchen, but when a recipe has an extensive and expensive ingredient list, my tight wad self has trouble pulling the trigger without some good nudging.

The meat was really about 60-70% of the cost for me. I figure I can use the whole spices and marmite later and I already had a lot of the other stuff in my pantry. I think outside the spices, marmite, meat and dried chili peppers, I only had to get the tomatoes and anchovies. Also, find a place that does dried chili peppers by the ounce. Recently picked up a small bag of dried pasillas and they were 27 cents.

 

[QueBert]

god fucking forbid if i add some healthy, tasteful ingredients to my world class chili...get over yourselves..whats worse? beer snob or chili snob?

Beer snobs, followed by people who add beans to chili, with chili snobs last in the line.

 

[DrPizza]

Beer snobs, followed by people who add beans to chili, with chili snobs last in the line.

Add beans to chili? Hell, the one recipe above was more like adding a tiny bit of meat to bean casserole.

I personally find chili made with ground venison to have better flavor than beef ever gave chili. Once or twice, I've made it for pot luck luncheons at work. And, I keep my mouth shut about the ingredients. Many have raved at how awesome it was... before they knew it was venison.

 

[Muse]

I've long given up on DIY chili, I have never been pleased with anything I've done other than opening up a can of Hormel No Beans. That always pleases me.

Add beans to chili? Hell, the one recipe above was more like adding a tiny bit of meat to bean casserole.

I personally find chili made with ground venison to have better flavor than beef ever gave chili. Once or twice, I've made it for pot luck luncheons at work. And, I keep my mouth shut about the ingredients. Many have raved at how awesome it was... before they knew it was venison.

Venison! Oh, dear!

 

[ElFenix]

Make what you like. If your idea of chili is some browned meat with chili powder and a dollop of tomato paste, have at it.

WGAS, indeed.

I'm going to make a white chili this week, and it will have a lot of beans, probably cannellinis. Maybe ground turkey, maybe diced chicken breast.

The bean stew you're calling chili would be like making a stuffed tomato and calling it a steak.

Here is that recipe brudda - http://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html

I enjoy being in the kitchen, but when a recipe has an extensive and expensive ingredient list, my tight wad self has trouble pulling the trigger without some good nudging.

Of course it's serious eats, it's got marmite and anchovies in it

 

[Ns1]

Of course it's serious eats, it's got marmite and anchovies in it

Adds umami

 

[ElFenix]

Adds umami

I know what it does.

99% of the time, if a recipe has anchovies and marmite, it's from serious eats.