Anyone got a good chilli recipe they recommend or want to share?
Chilli recipes
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guzzirider
Well-known member
Buy pork tenderloin when it is on special at No Frills (usually cheaper than any other cut of meat)
Cook in crock pot
Cut into 2 inch lengths and the pull apart with 2 forks.
Return to crock pot and add a little water, maple syrup and course ground cayenne pepper.
Simmer for several hours on low heat.
Serve on bun.
You could call it pulled pork with an attitude!
Chilli was traditionally a meat dish served on cattle drives and did not contain beans.
Cook in crock pot
Cut into 2 inch lengths and the pull apart with 2 forks.
Return to crock pot and add a little water, maple syrup and course ground cayenne pepper.
Simmer for several hours on low heat.
Serve on bun.
You could call it pulled pork with an attitude!
Chilli was traditionally a meat dish served on cattle drives and did not contain beans.
If we are going down this rabbit hole , its not Mexican at all , Chili was invented by the Texas prison system as a way to make almost rotten beef palatable. Bury the bad taste in spice. And it had no beans.
Me, I like to buy ground pork, medium beef and the cheapest spicey sausage I can find, sausage gets taken out of casings and with the other meats , browned up , taken out / set aside. Brown diced onions till translucent and throw in some garlic, DO NOT burn the garlic. Meat back in pot , add two cans diced tomatoes. one can Kidney beans, one can white navy beans , maybe two cans to get bean / meat ratio looking right. then a handful of cummin, black pepper , salt and chili powder. as it sits all day , the salt will gets soaked into beans and the salty taste goes away. You can add more at finish, if its not powerful enough , throw in more chili powder.
There is no skill in making chili Holy F hot, any idiot can do that, its suppoosed to be a flavour not a pain.
Me, I like to buy ground pork, medium beef and the cheapest spicey sausage I can find, sausage gets taken out of casings and with the other meats , browned up , taken out / set aside. Brown diced onions till translucent and throw in some garlic, DO NOT burn the garlic. Meat back in pot , add two cans diced tomatoes. one can Kidney beans, one can white navy beans , maybe two cans to get bean / meat ratio looking right. then a handful of cummin, black pepper , salt and chili powder. as it sits all day , the salt will gets soaked into beans and the salty taste goes away. You can add more at finish, if its not powerful enough , throw in more chili powder.
There is no skill in making chili Holy F hot, any idiot can do that, its suppoosed to be a flavour not a pain.
One thing I didn’t like about chili is the beans…nice to see that it’s not a mandatory item!
Beans went in as a protein that was A . Cheap , B. Easy to transport ( light) and C. Last forever dry .
Not required at all in an “original “ recipe .
Cubed pork in a green salsa with roasted green chili peppers may be one of my favorite things .
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Not required at all in an “original “ recipe .
Cubed pork in a green salsa with roasted green chili peppers may be one of my favorite things .
Sent from my iPhone using GTAMotorcycle.com
Shaman
Well-known member
Well. I have a killer recipe, but it's not for the faint of heart.
I hate to say it but I'll have to get back to you, I need a computer to go back online to get my recipe. All I can tell you is that they refused to rate it at a chili contest because it was SO powerful (hot but that wasn't the full story). I sat down with three of the judges - in protest - and we ate a large bowl of it, which had all four of us sweating and half drunk on dopamine from our bodies trying to cope. It was unbelievably delicious, my friend Hollywood drove from Burlington twice just to visit and eat more of it. I guess I shouldn't have made 5 gallons for a chili contest, lol
I'll get back to you. Might not make it for this cook.
I hate to say it but I'll have to get back to you, I need a computer to go back online to get my recipe. All I can tell you is that they refused to rate it at a chili contest because it was SO powerful (hot but that wasn't the full story). I sat down with three of the judges - in protest - and we ate a large bowl of it, which had all four of us sweating and half drunk on dopamine from our bodies trying to cope. It was unbelievably delicious, my friend Hollywood drove from Burlington twice just to visit and eat more of it. I guess I shouldn't have made 5 gallons for a chili contest, lol
I'll get back to you. Might not make it for this cook.
Word to would be chili kings , if you just buy “chili powder “ like clubhouse brand at the grocery store, your chili will be fine . If you find a Latin grocer , or even the Latin section in a Fortinos , you’ll find three or four chili powders , they go from two thousand to twenty thousand scovil units of heat . That’s from white guy tasty to trip to emerg. Don’t get stupid with the heat .
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Shaman
Well-known member
100% I bought some on the hotter end of the spectrum and it did the opposite of make anything better.
Since that experience I buy either a blend or get actual peppers and render them down to powder or near-powder. That being said, I have learned that the secret to "hot" tasting but delicious chili is the white onion and potent garlic, which you need to balance with some sugar.
I go the other way , I add no sugar ever . That’s just me , I sweat the onions before they go in the pot , that brings the natural sweetness forward , then I’ll add a tablespoon of baking soda . After it cooks for an hour there is no soda taste at all and you have altered the PH of the pot taking the acidity level down. It’s not Mexican at all , it’s food science . My Mexican neighbor tells me I’m an idiot but I swear it’s better .
My wife dumps everything in a pot and leaves it alone all day . It’s pretty good also .
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My wife dumps everything in a pot and leaves it alone all day . It’s pretty good also .
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