Jimmyjonestoo
Well-Known Member
Yeah its great. Always used it in my chili.
Chili!
- Thread starter Unclebaldrick
- Start date
Singlemalt
Well-Known Member
It's usually a part of any chili I've mostly had (SoCal born and raised). Alot of some I've had also have hominy cooked it. Really good
Never had goat in chili but have eaten my fair share of it while in Jamaica & Dom Rep.
im not really up to date on my traditional mexican cuisine but i eat a lot of mexican inspired foods. anytime ive had chili people question why there is corn in it
so maybe it does have corn maybe it doesnt.
but its delicious because i like spicy food, i make my bean chili spicy but the corn gives it color, and its like little sweet crunch i guess
yes!
do it try it out! 
bu$hleaguer
Well-Known Member
Yeah I always liked Korn
Granny weed
Well-Known Member
We have a new restaurant opened where I live called the smoke stop, they serve cornbread with the meals their, and I have to say there is not a lot of taste to it. What do you have this corn bread with apart from chilli?
Jimmyjonestoo
Well-Known Member
If its made right I could just butter up a tray of cornbread and grab a fork. Mmm.
Unclebaldrick
Well-Known Member
I know it is pretty far from traditional, but I like rice with my chili. Cincinnati serves it over pasta which is pretty good.
With my relatives a common way to eat cornbread is to crush it up into a glass of milk & eat it with a spoon like porridge.
It sounds bizarre, but it is really good.
Hookabelly
Well-Known Member
@bu$hleaguer I have a PC but I'm always scared to use it. It's a new model but still has that little bobber thing on the top to release the steam and when it gets going I am always nervous it's going to explode all over the kitchen. Do you have one of the bigger kinds that you could can in? Those look safer. Nothing beats it for fast cooking and retaining nutrients though. I want to use mine more.
PS I use lean ground turkey in my chili and LOTs of dif. kinds of beans. Roasted corn too. Does anyone else in the Midwest put macaroni in their chili? That's how I grew up eating it (yuck). Or maybe that's just a Green Bay thing.
Hookabelly
Well-Known Member
That's how we eat it around here too. Also: crush nacho cheese doritos on top of a bowl of chili THE best.
Unclebaldrick
Well-Known Member
I keep thinking about that moose meat. If I could find it here it would cost an arm and a leg. But I really want to try it.
The Outdoorsman
Well-Known Member
Here's a outline of what I do, usually a huge batch
Ground beef, sometimes ground pork or pork sausage mixed in there
Sweet pepper, jalapenos, poblano, habanero
Good amount of onion cooked in the beef (I like to add them in 2-3 different stages)
Tomato sauce, crushed, diced, paste all up in there
Usually 3-4 different kinds of beans(light/dark kidney, black and white bean)
Typical spices, I do sometimes buy the McCormick Hot Chili spice pack, works pretty good.
Heavy pinch of sugar
Small amount of coffee grounds, maybe a shot of coffee and some dark beer if I got it
edit - forgot the garlic
Ground beef, sometimes ground pork or pork sausage mixed in there
Sweet pepper, jalapenos, poblano, habanero
Good amount of onion cooked in the beef (I like to add them in 2-3 different stages)
Tomato sauce, crushed, diced, paste all up in there
Usually 3-4 different kinds of beans(light/dark kidney, black and white bean)
Typical spices, I do sometimes buy the McCormick Hot Chili spice pack, works pretty good.
Heavy pinch of sugar
Small amount of coffee grounds, maybe a shot of coffee and some dark beer if I got it
edit - forgot the garlic
Last edited:
quantumwot
Well-Known Member
bacon lardons
carrot,onion,celery,chillie garlic.
tom puree,tomotoes
beef stock
oregegeno, rosemary,bay leaf
cinnamon,cumin,star anisee
butter
smoked paprika
chillie powder
worsershire sauce, marmite,molasses sugar
slow stewing steak
chargrilled red green peppers
kidney beans
red wine
slow cook 4\5 hours
cold smoke with charcoal and cherry wood ........ Done
You're not going to find it in a store - they aren't farmed and thus the meat cannot be sold commercially.
Swing by, I'll gift you some.
Saulamus
Active Member
Accidentally came up with a new one yesterday. I usually start the day before by soaking dry kidney beans in water overnight. I forgot to do this and substituted 2 cans of Bushes Southern Pit Grillin' Beans.
2 brat sized chorizo sausage, skinned
4 brat size mild Italian sausage, skinned
1 lb. 95/15 ground beef
1 red bell pepper, chopped
1 med-large onion, rough chopped
1 tbs minced garlic
1 can Rotel diced maters w/green chilies
32 oz tomato juice
2 cans Southern Pit beans
chili powder....chili powder....and more chili powder
cocoa powder w/cayenne pepper
Cavender's Greek Spices
Pink salt
Turned out a little sweet from the beans with just enough spice bite to make your sinuses clear up. I usually melt some cheese in my bowl and use low sodium corn chips, rather than crackers. No, it's not healthy, but it is good.
2 brat sized chorizo sausage, skinned
4 brat size mild Italian sausage, skinned
1 lb. 95/15 ground beef
1 red bell pepper, chopped
1 med-large onion, rough chopped
1 tbs minced garlic
1 can Rotel diced maters w/green chilies
32 oz tomato juice
2 cans Southern Pit beans
chili powder....chili powder....and more chili powder
cocoa powder w/cayenne pepper
Cavender's Greek Spices
Pink salt
Turned out a little sweet from the beans with just enough spice bite to make your sinuses clear up. I usually melt some cheese in my bowl and use low sodium corn chips, rather than crackers. No, it's not healthy, but it is good.
bu$hleaguer
Well-Known Member
Honestly texas is the only state I find where people have rules about what goes in chili. The whole no bean thing- it's good with or without really. Chili is awesome because you just put a ton of shit in it- there should be no rules!
Anyway, I got my pressure cooker from a friend of my gf who got a new one and didn't need this one anymore. It's probably about 15 years old- not digital or anything. But I'm addicted. I use it for anything that needs to be broken down over time- chicken thighs, carnitas, pork shoulder, beef chuck roast, short ribs, etc. I use it just like I would a Dutch oven or something for a braise, but after you have your liquid in it, instead of shoving it in the oven for a bunch of hours I put the lid on and blast it until it's sealed and then braise in it that way.
You really shouldn't have much to worry about, Hooka, just make sure once the little bobber thingy locks in the steam that you turn your burner down to low. They're made with a release under the lid nowadays so even if you forgot you'd be ok, but the older ones just be sure to turn down the burner or you could be asking for trouble
Edit- either way you should obviously be turning your burner down once it locks due to the steam.
Hookabelly
Well-Known Member
What does the coffee do? color? make some of the other flavors bloom more?
The Outdoorsman
Well-Known Member
Yeah kind of adds some depth to the flavor, I put just enough in so it's not really noticeable. Just do it out of habit I guess.
The Outdoorsman
Well-Known Member
I went to the annual hunters feed in Ennis Montana this year. Got to sample all kinds of game recipes most of them being chili's. Moose, elk, antelope. There was this one asshole that obviously couldn't cook for shit. Almost spit out his bear chili(think it was bear), tasted like a cauldron of dirty assholes.