Ok i need some suggestions...

Bastid · Post by **Bastid** » Mon Jan 12, 2004 11:46 pm

heres the deal: I had a wild hair started making a batch of my famous (around my friends) chili....i havnt made this stuff for a long time maybe like 2 years...ive done everything i used to (as far as i can remember) the same...its not coming out right...i need some suggestions and maybe j0og my memory or just plain give a good idea to fix this batch...so all of you God-Like Chili Creators help plz and thanx

oh yeah i know its late

Immortal · Post by **Immortal** » Mon Jan 12, 2004 11:50 pm

maybe u forgot the chilli?

Bastid · Post by **Bastid** » Mon Jan 12, 2004 11:54 pm

Originally posted by Immortal
maybe u forgot the chilli?

interesting you say that...the only thing i have done is not put in a jalapeno because a certain ppl that will be partaking are extremely sensitive to them so i left em out but that cant be the problem, ive done that before and its never tasted this different...
thnx Immy

axtrader · Post by **axtrader** » Mon Jan 12, 2004 11:58 pm

Maybe you're not drunk enough.

Seriously, give us the recipe you used and let us make a few suggestions. Might be easier for us to help if we knew what you've done so far.

Bastid · Post by **Bastid** » Tue Jan 13, 2004 12:25 am

Originally posted by axtrader
Maybe you're not drunk enough.

Seriously, give us the recipe you used and let us make a few suggestions. Might be easier for us to help if we knew what you've done so far.

lol thats it!!
hehe ok hold on...

Carol Shelby's chili kit:
1 pkt chili seasoning
1 pkt cayane pepper
1 pkt salt
1 pkt mesa flour(not used)
2lbs ground beef
7oz of diced peppers red yellow green
2 cans Bush's chili beans
1 16oz can chili seasoned diced tomatos
1 8oz can tomato sauce
2 1/2 cups of Pepsi

Saute the peppers in olive oil til soft...season with salt
Brown hamburger with salt, minced garlic, chili powder...drain grease

mix all items in big pot and let simmer/blend for a couple hours
its not an exact science but it hasnt ever tasted as it does

AND NO COMMENTS ABOUT THE PEPSI!!
lol

ok you can comment if ya feel the need

downhill · Post by **downhill** » Tue Jan 13, 2004 12:30 am

No hot peppers? And jalapeno's aren't that hot. I use serrano's in mine. I like the flavor over jalapeno's.

Other than that...your recipe looks fine. Not sure about the Pepsi though. I've never tried it in mine.

GoLdFiSh · Post by **GoLdFiSh** » Tue Jan 13, 2004 12:41 am

pepsi? that wud make it sweet....hmm...maybe u shud add other spices...or i dunno maybe add more jalapeños...

Bastid · Post by **Bastid** » Tue Jan 13, 2004 12:46 am

yeah i love the jalapenos but im kinda making this for someone else and she has...shall we say a delicate palet

and i ve found that the pepsi sweetens it but for some reason it also take the initial sting out of the spices and peppers...its still there, however it just sneaks up on you

after about 4 or 5 spoon fulls you realize this is hotter than what i thought it was lol its my sneaky heat chili.

GoLdFiSh · Post by **GoLdFiSh** » Tue Jan 13, 2004 12:56 am

i think the pepsi's doin it

Bastid · Post by **Bastid** » Tue Jan 13, 2004 1:02 am

Originally posted by GoLdFiSh
i think the pepsi's doin it

lol
nope its a recipe ive been using since i was 17...lets just say ive been using it along long time lol

thnx though

GoLdFiSh · Post by **GoLdFiSh** » Tue Jan 13, 2004 1:04 am

well then it would be the lack of jalapeños then...other than that i really dont know anymore...

Bastid · Post by **Bastid** » Tue Jan 13, 2004 1:21 am

Crap!!!
i figured it out....i forgot onions...i usually saute them in with the meat....oh well
thnx for the help everyone

PS its actually getting more to what i remember (but not exactly)
the longer it sets and simmers...it sbeen cooking for a little over 2 hours it seems like its all coming together just took alil longer than i expected lol

axtrader · Post by **axtrader** » Tue Jan 13, 2004 2:39 am

Sorry for the delayed response Bastid. I had to attend to my wifely duties.

Anyway, I'm no chili expert so I bounced the recipe off a buddy that makes killer chili. He suggests onions, serranos, garlic, onions, serranos, garlic, onions, beer, onions, beer, onions, garlic. LOL. Those were his exact words.

Good luck and Enjoy!

Bastid · Post by **Bastid** » Tue Jan 13, 2004 3:26 am

Originally posted by axtrader
Sorry for the delayed response Bastid. I had to attend to my wifely duties.

Anyway, I'm no chili expert so I bounced the recipe off a buddy that makes killer chili. He suggests onions, serranos, garlic, onions, serranos, garlic, onions, beer, onions, beer, onions, garlic. LOL. Those were his exact words.

Good luck and Enjoy!

hahahaha ok ill try the beer...cant hurt...wait beer for the chili or me?

axtrader · Post by **axtrader** » Tue Jan 13, 2004 3:37 am

Originally posted by Bastid
beer for the chili or me?

Both!

FunK · Post by **FunK** » Tue Jan 13, 2004 3:38 am

Bastid, what is the weird flavor?

Reason I ask is I have ruined a few different meals and it took me a while to figure it out as well.

You know those soft spatulas you use to mix stuff up? They have soft rubber heads for getting all the good stuff out of bowls and pans...

Well, some are made for COOKING and others are made for COLD stuff.

I was using a cold one while cooking and a cooked a nasty flavor into my dishes.

It happened about 3 times. It's a very odd taste, not really like chemicals, but it's definitely NOT what I wanted. I have since found the ones that were not "trail rated" for cooking and threw them away. If you used any utensils that have soft plastic, they would be the first suspects. If this is the case, unfortunately you are screwed and no matter how much onion, peppers, or pepsi you add will change the funky flavor. Start over if you are trying to impress the lass...

Hope it all works out. This may not have been your problem, but be on the lookout for it.

When you buy utensils for cooking make sure that they can handle about 500 degrees or more.....

Man, what an funky taste...... yuck...

FunK · Post by **FunK** » Tue Jan 13, 2004 3:42 am

PS, Beer is good in Chili...

Nothing better than chili and beer, and chili and beer and beer and beer and beer and some chili, and then beer and beer and beer and then..........

Also, if your chili is too hot; make a chili sundea...

Get a sundea cup and layer Sour Cream and chili... over and over... The Sour Cream cools and soothes.....

It's awesome... I always add at least a little dab of Sour Cream into my chili (when served).. Nummerz...

I'm going to make chili this weekend....

vinnie · Post by **vinnie** » Tue Jan 13, 2004 3:49 am

Pepsi?

That's just whack.

Bastid · Post by **Bastid** » Tue Jan 13, 2004 4:33 am

Funk, i honestly think it was the beans i used...i used these chili beans that come with a spiced sauce and i should have drained the sauce, also the lack of onions probably didnt help, but the utinsel thingy sounds like a posibility as well...(plastic spoon with holes in it)
the sour cream dish sounds good...used to put a dollop once in awhile but the sundea sounds pretty awesome...

to be honest (my opinion i spose) i have never made a bad pot of chili...just different ones...but this one is weird...its spicey, its got good flavor but it doesnt taste like chili lol its hard to explain but its almost like like a goulash[sp?]

Bastid · Post by **Bastid** » Tue Jan 13, 2004 4:34 am

Originally posted by vinnie
Pepsi? That's just whack.

its pretty good vinnie...just substitute pepsi for the water you normally would use

Post by **YeOldeStonecat** » Tue Jan 13, 2004 6:03 am

I like Chef Paul Prudhommes "Texas Red Chile"

He argued authentic texas red chile did not have any beans. It's made with cubed sirloin...not ground beef.

Lots of pork fat back rendered down to get an inch of fat on the bottom of the pot to begin your cooking with. The crispy cubes of leftover pork fat are tossed in a blender and pureed...poured back into the chile for flavor.

Many different types of roasted peppers are used. Ancho, poblano, chipotles, cayenne, various others.

Corn meal, roasted first, and poured in, as a thickener.

A lot of "done the long way...by hand" ways of doing it...no "instant chile by using canned stuff" here. Cooking this will take up 1/2 your day, but trust me, it's worth it!

If you're interested...I'll post the recipe tonight. Will take a while to type in once I find my cookbook of his. It's out of this book:

It's seriously awesome chile...I've made it quite a few times...peeps love it. A heck of a lot better than those generic hormel chile recipes out there. Yes if eaten in quantity you're on the hoop with the babbling brook the next day!

You can adjust the heat of this chile to your needs. I don't find it too hot...but some might. Heck some peeps think jalapeno peppers are hot...they're one of the lowest on the calvin heat scale...I think they're candy. I'm a fan of SERIOUSLY hot food...I guess I'm a bit sadistic there...other peeps who say they love hot food...I'll show them what I consider entry level hot, watch them scream in pain, and say "I thought you liked hot food!?" Then call 'em an amateur!

And there's differences between "just plain hot"...and "hot with nice layers of flavor". "Just plain hot" is usually relying on the oleoresin capsicum...just the oils of the pepper. But good layered hot food...take for example some jamaican jerk seasonings...based on their versions of habanero's (now those are awesome hot peppers)....there's lot of depth to that flavor..as well as heat. Doesn't just blow your head off...you still taste lots of stuff in there.

Bastid · Post by **Bastid** » Tue Jan 13, 2004 6:57 am

Originally posted by YeOldeStonecat

A lot of "done the long way...by hand" ways of doing it...no "instant chile by using canned stuff" here. Cooking this will take up 1/2 your day, but trust me, it's worth it!

_______________________________________________________________
if its good its worth it
_______________________________________________________

If you're interested...I'll post the recipe tonight. Will take a while to type in once I find my cookbook of his. It's out of this book:

______________________________________________________
yes plz i always like trying good chili
________________________________________________________
It's seriously awesome chile...I've made it quite a few times...peeps love it. A heck of a lot better than those generic hormel chile recipes out there. Yes if eaten in quantity you're on the hoop with the babbling brook the next day!

And there's differences between "just plain hot"...and "hot with nice layers of flavor". "Just plain hot" is usually relying on the oleoresin capsicum...just the oils of the pepper. But good layered hot food...take for example some jamaican jerk seasonings...based on their versions of habanero's (now those are awesome hot peppers)....there's lot of depth to that flavor..as well as heat. Doesn't just blow your head off...you still taste lots of stuff in there.

yes i like hot food but i like to taste it as well, ive had chili that will burn your taste buds off...thats amusing and all but if i cant taste it it doesnt matter how good it is.

oh i love using jamaican jerk, ...the jamaican jerk kind of has more of a cinnamon/spice cake aroma kind of sweet with heat type thing
i kind of found it by accident

oh and canned chili is not chili...its something for hot dogs at the most