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Thread: Your best chili recipes

  1. Top | #11
    Veteran Member Wiploc's Avatar
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    Vegetarian Chili, Wiploc Style

    In a large heavy pot, heat the oil over medium-high heat. Add:

    - Onion, 1 chopped;

    - Bell pepper, 2 chopped, colors;

    - Garlic, maybe 12 cloves, thick sliced

    - Serrano peppers (I just stem and cut them in half), or jalapeños, 2 or 3.

    After 3 minutes, or when the veggies are soft, add

    - Chili powder, 1 tbs (Emeril uses twice that);

    - Cumin, ground, 1/2 tbs, (Emeril uses twice that);

    - Salt, 1 tsp of whatever's handy;

    - Pepper, a few grinds;

    - Cayenne, some (or not);

    - Garlic powder, a palmful; and

    - Oregano, Thyme, and/or paprika, if you incline, in quantities unspecified.

    After 30 seconds, or when spices are fragrant (like I could tell), add

    - Beer, water, or stock. (Beer is best, because some tomato flavors are alcohol soluble. That is, you won't get the full flavor without alcohol. On the other hand, the alcohol doesn't all cook out; so, no alcohol for those adversely affected.)

    - Tomatoes (I used a 28oz can of crushed. Chopped would work. Emeril uses fresh tomatoes plus tomato sauce. Whatever.)

    - Rotel or equivalent, if handy.

    - Yams, 1 big or two small, chopped small so they cook fast and the flavor goes everywhere (Yams are the red ones, but if you're in a region where the red ones are called sweet potatoes, then use sweet potatoes‒though there are no yams of any kind in Emeril's recipe, for which he is more to be pitied than censored);

    - Carrots, sliced into coins, and cut again if the coins are too large for the carrot to have friends in the spoon, about as much carrot as bell pepper;

    - Corn from 3 or 4 ears (or frozen, what the heck, but fresh corn for preference, because it really does add flavor and texture);

    - Mushrooms, 1 1/2 lbs (about 5 large) wiped clean (I just rinse) stemmed (ha) and cubed (big pieces, they shrink a lot);

    - Beans, 2 or 3 cans of black (or kidney, whatever);

    - Zucchini, none because it gets mushy, unless you want to puree it or maybe chop it really fine, in which case 1 or 2;

    After six minutes. Lower the heat to medium low, and simmer. Emeril says it's done after 20 minutes, but what would he know? It has tomatoes in it; give it at least an hour.

    When you take it off the heat, you can stir in

    - a handful of chopped cilantro.

    If feeling fancy, you can garnish with

    - chopped green onions;

    - shredded cheese;

    - Sour cream or Greek yogurt;

    - sliced avocado

    You could serve this over

    - Brown rice,

    But we always eat it with

    - Corn bread.

    Yum.

  2. Top | #12
    Veteran Member Wiploc's Avatar
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    Chili Recipe

    2 lbs lean meat.
    1 big yellow onion
    1 green pepper
    1 can kidney beans
    2 cans black beans
    1 little can chopped green pepper
    1 can Rotel substitute
    2 big cans crushed tomatoes
    Salt
    Pepper
    Cumin
    Chili powder
    Garlic

    ---

    Small Chili Recipe

    1 lb Italian sausage
    1 onion.
    2 green peppers
    2 cans black beans
    1 little can chopped green pepper
    1 can Rotel substitute
    1 big can crushed tomatoes
    beer, half a can
    salt
    pepper
    cumin
    chili power
    garlic

    Errata:
    I brown the sausage links, then split them lengthwise and slice into bites.
    Then throw everything in the pot but half the onion and half the bell pepper.
    Simmer for an hour or so.
    Add the reserved onion and pepper late, so it will still have some crunch.
    Lots of garlic.
    Kidney beans work fine. I prefer black beans.
    I leave you to decide what to do with the rest of the beer.

    Addendum: Sausage? I don't remember ever using sausage. We use ground buffalo.

  3. Top | #13
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    Quote Originally Posted by ronburgundy View Post
    I've won some awards with my chili verde. I don't use a precise recipe, but it's a beanless lamb chili with fire roasted tomatillos, poblanos, pickled jalapenos, garlic, onion, cumin, mexican oregano, and hatch chili powder from New Mexico. I use lamb shoulder chops that I first sear over a fire, then dice into small cubes, put it all into a cast-iron dutch oven and bake at 300 for a few hours.

    At serving, I top with toasted hulled pumpkin seeds (pepitas), drizzle with a goat sour cream (a blend soft goat cheese into sour cream) and serve with a southern cornbread baked in a cast iron pan with some smoking hot bacon fat.
    For the record, I read this recipe to my wife last night, and she immediately asked for a divorce and for your number.

  4. Top | #14
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    Quote Originally Posted by ronburgundy View Post
    I've won some awards with my chili verde. I don't use a precise recipe, but it's a beanless lamb chili with fire roasted tomatillos, poblanos, pickled jalapenos, garlic, onion, cumin, mexican oregano, and hatch chili powder from New Mexico. I use lamb shoulder chops that I first sear over a fire, then dice into small cubes, put it all into a cast-iron dutch oven and bake at 300 for a few hours.

    At serving, I top with toasted hulled pumpkin seeds (pepitas), drizzle with a goat sour cream (a blend soft goat cheese into sour cream) and serve with a southern cornbread baked in a cast iron pan with some smoking hot bacon fat.
    Dinner at Ron Burgundy's house?

  5. Top | #15
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    Quote Originally Posted by rousseau View Post
    Quote Originally Posted by ronburgundy View Post
    I've won some awards with my chili verde. I don't use a precise recipe, but it's a beanless lamb chili with fire roasted tomatillos, poblanos, pickled jalapenos, garlic, onion, cumin, mexican oregano, and hatch chili powder from New Mexico. I use lamb shoulder chops that I first sear over a fire, then dice into small cubes, put it all into a cast-iron dutch oven and bake at 300 for a few hours.

    At serving, I top with toasted hulled pumpkin seeds (pepitas), drizzle with a goat sour cream (a blend soft goat cheese into sour cream) and serve with a southern cornbread baked in a cast iron pan with some smoking hot bacon fat.
    For the record, I read this recipe to my wife last night, and she immediately asked for a divorce and for your number.
    I have been itching to respond to this, and I’m no expert on the luxury alternatives and substitutes from around the globe. I had no idea what “verde” meant, but most of all, I felt that my tone would not come across as joshingly as I would have hoped, and I certainly didn’t want to create an air of offense to Ronburgundy, especially over chili, so I elected to let those supressable and what I thought fleeting thoughts pass.

    I’m not saying that it might not be delightful—his recipe, and granted, I haven’t heard of half the items listed, but there has to be a point whereby what something is called no longer remains being that. I mean, if I write my recipe for pizza and call it my chili recipe, what you have created when following the recipe is confusion between the disconnect.

    If I put tea leaves in water, all the stirring in the world won’t yield orange juice. So, to that end, I decided to look up that “v” word: it had something to do with “green.”

    That kind of opens the door in a way, I think, to the idea that his creation is more along the lines of chili substitute, which kind of lends itself to what I’m talking about. That’s not to say his confounded recipe of heaven isn’t to be glorified and honored for global perfection at its finest, and as far as I’m concerned, the addition of his recipe has a home here in this thread, not as a contender for the finest chili recipe but as an alternative to it.

    See, it’s important to realize I’m not talking trash; instead, I have nothing but positive, but if phone numbers are to be exchanged and wedding vows reconsidered, just be wary of yogurt masquerading as homemade ice-cream. You can call something whatever you like, and when it comes to chili, remember, at some point, what is boasted and propped up as chili might just be something else—maybe something far better.

    He he he he

    Seriously guys, this is all in gest, funnin’ around a bit.

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