So I'm making chili tomorrow.

[howyadoin]

I bought a slow cooker last week, and I figure it's about time to put it to use. I've looked at dozens of recipes, and I figure I'll combine bits of several of them.

Most of 'em recommended adding beer, but no specific types. I've got leftover lagers and pale ales in the fridge from my last party (plus a Heineken). Any thoughts on this issue, chili aficionados? Or does it even matter which kind you use?

Any other advice or recommendations? I'm not looking to shoot flames out my ass.

[Rallura]

Not really, but we'll be around about 8, ok?

[Alex]

The beer thing, in my experienc,e honestly doesn't matter.
You can't taste it strongly enough, it ain't wine, and it really doesn't do you much good.
the real problem is, generaly, when you make chili, you make a lot at once, so, you would have to add a lot of beer for it to be worthwhile.
Which would make ti watery...unless...you replaced all the liquid with beer, but then why not just drink beer?

[FunkyGreenJerusalem]

I'd use the Heineken - ale isn't really a beer.

(and how does this get instant posts yet "Scrotal Warming leads to change in climax" doesn't?)

[Alex]

I'd use the Heineken - ale isn't really a beer.

(and how does this get instant posts yet "Scrotal Warming leads to change in climax" doesn't?)
I like chili, i don't like scrotum?

[Royal]

No Legumes of any sort.

you want to get a bit of a bite. What I do is I boil a couple Jalapenos with the sause before I add my meat. It's up to you how hot you are willing to take it though.

And be patient with it. you want the sauce to really flavor the meat.

[Alex]

No Legumes of any sort.

you want to get a bit of a bite. What I do is I boil a couple Jalapenos with the sause before I add my meat. It's up to you how hot you are willing to take it though.

And be patient with it. you want the sauce to really flavor the meat.
But...part of the sauce comes from the meat.

[Solaris]

I bought a slow cooker last week, and I figure it's about time to put it to use. I've looked at dozens of recipes, and I figure I'll combine bits of several of them.

Most of 'em recommended adding beer, but no specific types. I've got leftover lagers and pale ales in the fridge from my last party (plus a Heineken). Any thoughts on this issue, chili aficionados? Or does it even matter which kind you use?

Any other advice or recommendations? I'm not looking to shoot flames out my ass.

Put in some kind of cooked sausage (like Kielbasa), sliced up. Adds some wonderful flavor and texture, rather than just doing the browned hamburger meat by itself. Don't forget the onions, or the garlic. Troy throws in some Pace Picante sauce for heat (if you don't want it really hot, then put in just a little of their "medium" variety), and also puts in a little bbq sauce. His chili rocks, btw, though he has to make it a little milder for me to take.

[mortari]

My trick to really good chilli is in the sauce.
We make homemade BBQ sauce at home. I use whatever I have left in the jar as the base for my chilli.
It's usually a few weeks old at this point and had been used to marienade ribs and chicken. Lots of meaty flavor.
I don't ad too many hot peppers though, we like it sweet and tangy as opposed to hot.

[Solaris]

No Legumes of any sort.

you want to get a bit of a bite. What I do is I boil a couple Jalapenos with the sause before I add my meat. It's up to you how hot you are willing to take it though.

And be patient with it. you want the sauce to really flavor the meat.


What? Dude, you GOTTA have BEANS in it! Without beans, it just ain't chili!

:D

[Royal]

What? Dude, you GOTTA have BEANS in it! Without beans, it just ain't chili!

:D

What can I say. I'm oldschool. :)

[howyadoin]

The beer thing, in my experienc,e honestly doesn't matter.
You can't taste it strongly enough, it ain't wine, and it really doesn't do you much good.
the real problem is, generaly, when you make chili, you make a lot at once, so, you would have to add a lot of beer for it to be worthwhile.
Which would make ti watery...unless...you replaced all the liquid with beer, but then why not just drink beer?Well, I'm not talkin' about adding beer for alcohol content - just flavour.

I'm also considering adding bourbon instead.

[clayholio]

I usually use Corona. This last time I used Foster's. It doesn't really matter a ton, but I like to use a general average beer for making chili. All the flavors go together anyways. If there's a better beer available, I'd use it for drinking instead of cooking.

[FunkyGreenJerusalem]

I usually use Corona. This last time I used Foster's. It doesn't really matter a ton, but I like to use a general average beer for making chili. All the flavors go together anyways. If there's a better beer available, I'd use it for drinking instead of cooking.

Don't use fosters.

It's a cruel trick played on foreginers by Australians.

[Alex]

Well, I'm not talkin' about adding beer for alcohol content - just flavour.

I'm also considering adding bourbon instead.
Well, thats what i ment actually, beer doesn't generaly have a strong taste.
Bourbon might work, never tried it.

[howyadoin]

Bourbon might work, never tried it.My rationale is that the sweetness would offset the heat, so I could put more spices in without paying for it later.

And by paying for it, I mean screaming in agony on the shitter.

[Alex]

My rationale is that the sweetness would offset the heat, so I could put more spices in without paying for it later.

And by paying for it, I mean screaming in agony on the shitter.
No need to add the extra spices if you can't taste them.
Me? Im all about the fire.
Hot as it can be while maintaining taste.

[Matt]

Making chili?
Then this image may (or may not) be useful.

http://www.users.bigpond.com/mtpovey10/stuff/chili.jpg

[howyadoin]

Making chili?
Then this image may (or may not) be useful.

http://www.users.bigpond.com/mtpovey10/stuff/chili.jpgI couldn't help noticing the brown sugar. That oughta do the same thing as the bourbon I was thinkin' about.

[Alex]

I couldn't help noticing the brown sugar. That oughta do the same thing as the bourbon I was thinkin' about.
Green peper is a no no, unless that green peper is a jalapeno.

[Solaris]

I couldn't help noticing the brown sugar. That oughta do the same thing as the bourbon I was thinkin' about.


Instead of brown sugar, try the Sonny's BBQ sauce (like what they use in the restaurant; I know Sam's sells it, but don't know if you have it up your way). You want the sweet kind. It has brown sugar in it, but it's also already mixed w/some other stuff. Tastes good.

Again, if you're going for flavor, try that kielbasa thing. It really makes it yummy. Dammit, now you've got me wanting chili, and I've already had dinner.

[FunkyGreenJerusalem]

You should add extra salt.

Stop you from getting pretentious or full of yourself.

[Beatnikman]

Instead of brown sugar, try the Sonny's BBQ sauce (like what they use in the restaurant; I know Sam's sells it, but don't know if you have it up your way). You want the sweet kind. It has brown sugar in it, but it's also already mixed w/some other stuff.
But that's the problem. I don't know what "other stuff" Sonny's got in there. I mean, I've got a pretty good idea, but this leads to that "there's something not quite right in here" kind of expression on your face when you take that first bite. Don't get me wrong ... Sonny's sauce is definitely tasty, but when I'm making something like chili, I want to really know what's in there. And frankly, BBQ sauce isn't one of those things.


And I've used that Green Arrow recipe almost exactly as-is, and I've used it as a springboard . It's pretty solid.

And funky, I used an ale the last time I made chili (and the last time I made BBQ sauce, coincidentally), and it worked just fine. I'd just steer clear of anything especially dark.

[Punchy]

I love beer brats and I know when your cooking them a darker beer is recommended. St Pauli girl or something to that effect. And it works wonderfully.

Seems to me like you'd get more flavor out of a stronger beer.

[howyadoin]

You should add extra salt.

Stop you from getting pretentious or full of yourself.I've already got a college degree, so there's no hope for me.

[howyadoin]

Instead of brown sugar, try the Sonny's BBQ sauce (like what they use in the restaurant; I know Sam's sells it, but don't know if you have it up your way). You want the sweet kind. It has brown sugar in it, but it's also already mixed w/some other stuff. Tastes good.Now that you mention it, I do have some Jack Daniel's Grilling Sauce in the fridge. It's got brown sugar, molasses and Jack in it.

[Beatnikman]

I love beer brats and I know when your cooking them a darker beer is recommended. St Pauli girl or something to that effect. And it works wonderfully.

Seems to me like you'd get more flavor out of a stronger beer.
The difference there is that you want those to at least kinda taste like beer, where the beer in chili (or any number of other things) is meant to add flavor without becoming a dominant taste.



Howy, I've used a little Souther Comfort, too. And I know that you know what a great addition that can be to any number of foods.

[howyadoin]

The difference there is that you want those to at least kinda taste like beer, where the beer in chili (or any number of other things) is meant to add flavor without becoming a dominant taste.

Howy, I've used a little Southern Comfort, too. And I know that you know what a great addition that can be to any number of foods.It sure makes orange juice better.




On an unrelated note, what's everybody's stance on corn in their chili?

[Core]

On an unrelated note, what's everybody's stance on corn in their chili?


Never tried corn in chili, but my instincts tell me to nix it. Corn doesn't have a strong flavor anyway, so other than adding a different texture, I don't see it as a benefit.

It would take the recipe too far away from chili and force it into a bastard chili/goulash hybrid zone.

[Royal]

It sure makes orange juice better.




On an unrelated note, what's everybody's stance on corn in their chili?

An abomination upon mankind.

[howyadoin]

An abomination upon mankind.How 'bout celery, then?

[Matt]

You'll say Rhubarb next and that'll really book you a seat in Hell.

[Dreadstar]

How 'bout celery, then?

If you use celery, cook it with the meat and spices. It soaks up the juice nicely.

[Dreadstar]

OK, Howy went and did it, he got me Jonesin'...

Looks like it's gonna be a chili day in Ohio today, too...




hmmmmm think I *will* try Ollie's recipe, assuming I can find those chili powders.

[Shellhead]

My rationale is that the sweetness would offset the heat, so I could put more spices in without paying for it later.

And by paying for it, I mean screaming in agony on the shitter.

I have actually used a flat cola to season some of my better chilis. The sweetness does indeed give you the ability to put more spices in, plus it gives a bit of a anise flavor to the result.

Beans are mandatory, and I highly recommend one of those multiple (13-17) bean soup mixtures. At stores around here, they sell bean soup mixture in a clear plastic bag with the cooking instructions on the side. Basically, soak the beans in water for 8 hours (overnight works well) then bring them to a boil and then take them down to a simmer, for about 2 hours, put the seasoning (I like the cajun) packet in during the last half hour. Stir occasional while it simmers. Go light on the water since this will be a chili ingredient later. To minimize the gas problem later, I have two important tips: rinse the beans very thoroughly after they soak for 8 hours, to get rid of all the sediment, and make this a big batch of chili so as to balance out the beans with lots of other ingredients.

Since the beans are low-maintenance, you can do everything else while the beans cook. Cook the meat first (I prefer 90%+ lean ground beef, but the sausage is good, too), slowly at low heat, then drain the grease before you season it. This is when I would use the cola, or maybe bourbon like you suggested.

Other ingredients: I improvise depending on what's available, but also use a few different types of vegetables. Dice up onions, green peppers, I've even dumped a container of chunky salsa in when I was too lazy to do all the cutting. I prefer canned tomatos, already diced, especially if there is some seasoning in the can, like roasted garlic.

While I admit that my methods are unorthodox, everybody loves my chili.

I recommend that you save the beer to drink with the chili. I only use beer when I'm making beer bread or maybe to sautee brautwurst or sausage.

[Punchy]

Celery sounds fine to me.

I'm not a big fan of noodles in the chillie though.

[Beatnikman]

Noodles? That would be a crime.

See, Punchy? It's nice to know that in spite of our clashing baseball allegiances, we can come together on the really important stuff. Like keeping noodles out of chili.



And celery will both bring and absorb more flavor than corn, but I wouldn't use either. I just don't see the need.

For beans, I usually just use kidneys and pinquitos.

And Dread, don't worry if you can't find those exact three brands of chili powder. The important thing is the quantity (although 3 tablespoons is quite a bit), and if you even just use two kinds, it'll still be fine.

And Shell, I'll bet you're right about the cola. I'll have to try that next time.

[Punchy]

Noodles? That would be a crime.

See, Punchy? It's nice to know that in spite of our clashing baseball allegiances, we can come together on the really important stuff. Like keeping noodles out of chili.


Speaking of, how is old Barry doing? HA!

I kid.

In particular I'm talking about macaroni which my grandmother always put into her chilli. gross

[Beatnikman]

Speaking of, how is old Barry doing? HA!

I kid.

In particular I'm talking about macaroni which my grandmother always put into her chilli. gross
I don't know. I think this is the right time to trade him. He's fun to watch, but I'm tired of his act.




Macaroni? "Gross" is right, bro.

[Rallura]

I thought if you put noodles in it, it was goulash?

[JeffreyWKramer]

On an unrelated note, what's everybody's stance on corn in their chili?

Bad. Truly an awful thing. Corn belongs in chili about as much as it belongs in ice cream.

Bourbon should work fine, btw.

[JeffreyWKramer]

How 'bout celery, then?

I thought you were cooking chili, not soup.

Green chiles are good. Jalapenos are better. One small habanero for a big pot of chili is beter yet.

[JeffreyWKramer]

BTW, chili with or without beans can be good. I'm generally of the pro-beans camp, though. And then, what sort of beans depends on what else you are putting in it. Black beans work great, particularly if you toss in a bit of apple cider or rum instead of the beer or bourbon. Red kidney beans work best with a hearty chili made with hunks of meat. Pinto beans are good all-purpose ones, suitable for most chilis.

[Justin Davis]

Whenever I make red beans and rice, I usually throw in about 3/4 a bottle of red or dark beer. The other 1/4 I drink. Yesterday, I made red beans and rice and used Amberbock with it. You can really smell the beer when it cooks and it does add to the flavor. Killian's Red is another good choice and I'd think they'd both work well with chili too. Any light beer just doesn't seem like a good combo with chili to me.

[Dreadstar]

OK, I just had a big bowl of Ollie's recipe.

I put it at a low medium on the "hot" scale.

Changes I had to make:

Only had 2 chili powders. A regular McCormick and an ancho (which is mild but flavorful)

Didn't put tabasco in.

Changes I made on the spur of the moment.

Half a bottle of beer instead of water (serendipity with Justin, it was Killian's)

Since I didn't have a spicy chili powder, I added a little extra cayenne.

Observations:

Not spicy. But VERY flavorful. Beatnikman is right: 3 tsp chili powder is too much.

Changes I would make:

1 lb. of sirloin, 1 lb of pork.
Jalapenos instead of green peppers (ala Alex)
A little more onion.

All in all, a decent recipe to try out. And experiment with.

[howyadoin]

Alright, all the shit's in the slow cooker. I'm off to go computer shopping; be back in a couple hours with a progress report.

[Punchy]

Bad. Truly an awful thing. Corn belongs in chili about as much as it belongs in ice cream.


Oddly enough corn in salsa is really good. To me anyways.

BTW, chili with or without beans can be good. I'm generally of the pro-beans camp, though. And then, what sort of beans depends on what else you are putting in it. Black beans work great, particularly if you toss in a bit of apple cider or rum instead of the beer or bourbon. Red kidney beans work best with a hearty chili made with hunks of meat. Pinto beans are good all-purpose ones, suitable for most chilis.

What the heck is in it if it doesn't have any beans?

Alright, all the shit's in the slow cooker. I'm off to go computer shopping; be back in a couple hours with a progress report.

Now I want to make chilli.

But I don't have a "slow cooker." What else can you use?

[Boldido]

I thought if you put noodles in it, it was goulash?

Noodles is Cinncinati (I never could spell that correctly) style. You take a bowl of plain spaghetti and put a ladle or two of chili over it. Top the chli with grated cheddar cheese and you have an Ohio favorite.

I agree with Kramer. Putting corn in chili is like dating a Playmate purely for conversation, it just isn't done. I hope you used cubed sirloin steak instead of ground beef, you'll enjoy it more.

I would also like to say that this thread has what may be Shellhead's best post ever. I'm going to try a couple of those suggestions, We're having steak tonight and after reading this thread, I'm almost disappointed.

Edit: I almost forgot, I agree wholeheartedly with Chris on her Sonny's Sweet Barbecue Sauce suggestion. That stuff is fantastic. If you put enough of that sauce on dog food you'd think you had a great meal.

[howyadoin]

Now I want to make chilli.

But I don't have a "slow cooker." What else can you use?A large pot and a lot more time?

Speakin' of which, I'm off to a great start. I loaded up the slow cooker, turned it on low and went out for a couple hours. When I got back just now, I discovered that I hadn't plugged the damn thing in.

[Dreadstar]

Classic, howy.


On subsequent tastings, I find the sirloin to be the wrong cut of meat for this chili. Too dry. It needs something juicier, like a nice marbled chuck.

[Boldido]

Classic, howy.


On subsequent tastings, I find the sirloin to be the wrong cut of meat for this chili. Too dry. It needs something juicier, like a nice marbled chuck.

But doesn't everything get hyper moistureized in a slow cooker? Your choice of meat would certainly put some tasty fat into the chili, but I try to cook with lowfat in mind when I can while still keeping flavor. Of course I'm a great big fatty fat fat and need to sacrifice some taste.

[Dreadstar]

But doesn't everything get hyper moistureized in a slow cooker? Your choice of meat would certainly put some tasty fat into the chili, but I try to cook with lowfat in mind when I can while still keeping flavor. Of course I'm a great big fatty fat fat and need to sacrifice some taste.

A slow-cooker might have made the meat juicier, but I did it stovetop.

[howyadoin]

So here's what I threw in so far:


ground beef
sliced brats
chopped onion
chopped peppers
sliced celery
stewed tomatoes
red kidney beans
fresh garlic, and lots of it
chili powder
cumin
paprika
oregano
basil
thyme
half a beer (Sleeman's Pale Ale)
Shellhead's flat Coke
a splash of Jack
(and the Jack Daniel's Grilling Sauce)
Worchestershire sauce
Tabasco
cayenne pepper
crushed chilis
bay leaves
sea salt

I'll let ya know in a few hours how it's turning out.

[Fabian]

I'm willing to put in a good home for whatever leftovers you might have

[JeffreyWKramer]

On subsequent tastings, I find the sirloin to be the wrong cut of meat for this chili. Too dry. It needs something juicier, like a nice marbled chuck.


Sirloin only works if you cook it a long, long time and fairly good heat. Otherwise it is too dry, and the chunks get tough. Chuck does work better in general. I tend to buy stew beef (the little tips and chunks trimmed off other cuts) and find that generally works great.

[JeffreyWKramer]

When I got back just now, I discovered that I hadn't plugged the damn thing in.

That really sucks. I've done the same thing often enough that I mostly do the "pot on the stove and a lot of time" routine.

[howyadoin]

Chili was a smashing success. Thanks for all the tips, folks.

[FunkyGreenJerusalem]

But which tips will you use again next time?

[iwarrior]

My mom makes great chili. I forget everything she puts in it,but it's goooood.

I don't like beans in my chili though.

My one aunt used to put it in mashed potatoes,which is tasty.

If you tried my mom's cooking,you'd see why I live at home. :D

[Punchy]

Noodles is Cinncinati (I never could spell that correctly) style. You take a bowl of plain spaghetti and put a ladle or two of chili over it. Top the chli with grated cheddar cheese and you have an Ohio favorite.


Now this is GREAT. I don't like macoroni in the chilli, but it's good if you put it on top of spaghetti.

I remember Skyline Chilli from my days in the Midwest. Great resturaunt. Nothing like that out here on the West Coast that I know of.

[Alex]

Now this is GREAT. I don't like macoroni in the chilli, but it's good if you put it on top of spaghetti.

I remember Skyline Chilli from my days in the Midwest. Great resturaunt. Nothing like that out here on the West Coast that I know of.
The thing he describes is also avalible at all steak and shakes.
Ive never ordered it, i order grilled cheese, as no one can fuck up a girlled cheese sandwich.

[JadeDragon]

no one can fuck up a girlled cheese sandwich.

Anybody else find this statement ironic?

[Punchy]

The thing he describes is also avalible at all steak and shakes.
Ive never ordered it, i order grilled cheese, as no one can fuck up a girlled cheese sandwich.

Good call!

I actually worked at a Steak n Shake one summer washing dishes. Worse job I've ever had.

[JeffreyWKramer]

Chili was a smashing success. Thanks for all the tips, folks.

Good to hear. If there was more good chili in the world, the world would be a better place.

Gassier, too, I suppose, but all good things have a cost associated with them.

[howyadoin]

Good to hear. If there was more good chili in the world, the world would be a better place.

Gassier, too, I suppose, but all good things have a cost associated with them.Actually, I did pretty well gas-wise.

Mind you, once the remnants have cured in the fridge, that could change in the morning.

[JeffreyWKramer]

Mind you, once the remnants have cured in the fridge, that could change in the morning.

Mmmm. Leftover chili is always better. More time for the flavors to blend.

Today I'm cooking a ham, among other things... and that leads to ham and bean soup in a couple days, which is also invariably better the second day.

[Justin Davis]

no one can fuck up a girlled cheese sandwich.
Anybody else find this statement ironic?

I love you.

[Royal]

I'm gonna step out a sec. I might be able to catch a recipe for white chili we I get back though.

[JeffreyWKramer]

I'm gonna step out a sec. I might be able to catch a recipe for white chili we I get back though.

I have a good recipe for white chili. Tasty, but fairly mild... here it is...

2 tbsp olive oil
2 lbs boneless, skinless chicken breast, cubed
1 large onion, chopped fine
1 tbsp chopped garlic
2 tsp ground cumin
1 tsp dried oregano leaves
1 tsp dried cilantro
1/4 tsp ground Cayenne pepper
1 can chicken broth
1 can chopped green chiles
2 cans white kidney beans (cannelloni)

1) Heat olive oil in a large saucepan over medium-high heat. Add chicken, onion, garlic, cook until chicken is lightly browned and onions are clear and soft.
2) Add in the rest of the ingredients other than the beans. Simmer 15-20 min.
3) Stir in beans. Simmer until thickened.

Top with shredded cheddar or jack cheese. Great with garlic bread.

[Puma]

Jeffrey's white bean chili is very good. I've made it a few times *thanks Jeffrey again*

[JeffreyWKramer]

Jeffrey's white bean chili is very good. I've made it a few times *thanks Jeffrey again*

Most welcome. :) I'm glad you like it.

[Royal]

Spicey White Chili

2 med onions, chopped
1 tbs cooking oil
4 garlic cloves, minced
2 cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground cloves
2 cans chicken broth
4 c cubed cooked chicken
3 cans great northern beans, rinsed and drained
2 c shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional

In a 3-qt saucepan, saute onions in oil until tender. Stir in garlic,
chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes
more. Add broth, chicken and beans; simmer,uncovered, for 15 minutes.
remove from the heat. Stir in cheese until melted. Garnish with sour
cream and jalapeno peppers if desired.

[Punchy]

why's it called white?

[Puma]

why's it called white?

white beans I'm guessing

[JeffreyWKramer]

why's it called white?

It's white, mostly. Not the typical red/brown chili.

[Royal]

why's it called white?

You're cooking with a lot of stuff that's white or off white in colour. Plus you're not using tomatos or tomato sauce. So it really doesn't look red.

[JeffreyWKramer]

You're cooking with a lot of stuff that's white or off white in colour. Plus you're not using tomatos or tomato sauce. So it really doesn't look red.


Your recipe and mine are very similar, Royal. Good stuff!

[Justin Davis]

White chili is delicious. Someone I know makes white chicken chili and it's damn good. Surprising since it's the only thing I think he really know how to cook at the time that didn't have the microwave as the main cooking tool.

[Royal]

Your recipe and mine are very similar, Royal. Good stuff!

Holy dookie. It is.

[Punchy]

Now I have to try it.

[howyadoin]

See now, that sounds like chicken soup to me.

[Royal]

See now, that sounds like chicken soup to me.

The cheese is what makes it thick.

[JeffreyWKramer]

The cheese is what makes it thick.

That, and the beans. Cooking canned beans with the juice adds a lot of thickness, especially if you let some of the liquid cook down for ten or fifteen minutes after adding the beans.

[howyadoin]

Time for another batch. This time, a bit more spice, a bit less sweetening, more brats, and possibly steak, depending on the selection at the grocery store.