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OfflinegeokillsA
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🔥 Chili 🌶️ * 5
    #28222362 - 03/09/23 02:34 PM (10 months, 14 days ago)

chĭl′ē - A stew made of meat or beans (or both) and usually tomatoes, spiced with chili peppers or chili powder.

Chili, we've all had it, in various forms.

For most of my life growing up in California, I've been eating what might rightfully be colloquially referred to as "suburban chili".  It's got some meat, any kind will do really; beef, chicken and turkey are the usual suspects.  It's always got beans, of varying types as well.  Veggies, you better believe it, at least onions and garlic, often some celery, carrots and whatever else in the mix.  Even spinach and kale can make an appearance.  Ain't no rules in suburban chili town.

But recently, an associate of mine mentioned that his chili isn't at all like that.  His chili, more or less, consists of just meat, stock and a mixture of dried chilis.  Some people might refer to this type of chili as "Texas chili" or "competition chili" or take the insanely opinionated view that it's the only thing that should ever be called "chili", but really, the point is simple... and that is that it's more about being a very meaty, chili-centric type of chili.  That it's complexity is derived mostly from the interplay between different chili pepper profiles, at least relative to the myriad varieties of chili that have come to dominate the present day culture and restaurant landscape.

So I figured I'd give this chili-centric type of chili a shot, and it was a fairly eye opening experience.  The depth of flavors attained through the use of a relatively minimal amount of ingredients was rather astonishing.  The important thing here is to mix a variety of chili pepper flavors; namely sweet, hot, smokey, and fruity.  The end result of this recipe came across my tongue reminiscent of some of the excellent mole sauces I've enjoyed in Mexican cuisine, and I will definitely crave for this type of chili again... even though I still love my chilis with beans and all the rest!




Ingredients
  • 2 lbs beef chuck, cut into cubes
  • 2 sweet dried chilis (I used California)
  • 1-2 hot dried chilis (I used Arbol)
  • 1-2 fruity dried chilis (I used Chili Negro)
  • 2 chipotle chilis in adobe sauce
  • 1 quart chicken stock
  • 1 onion, diced
  • Handful of cloves of garlic
  • 1/4 tsp cinnamin
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tbsp fish sauce
  • 2 tbsp masa harina
  • 1 tbsp apple cider vinegar
  • Sale & Pepper



Get your chilis, de-seed them if you want (or don't), and feel free to add more if you want more heat or stronger flavor.  The key is to layer different types of chilis, some sweet, some hot, some fruity and some smokey.

 


I toasted up the dry chilis in a pan until I could smell them, then covered them in some of my chicken stock to soak (chicken stock should be brought to a simmer first or you can just microwave it all for a minute or two), along with the chipotle in adobo and set aside for at least 5 minutes.

 


Meat searing time, generously salt & pepper and brown over medium/high heat, then remove from pan.

 


While your meat is searing, after your chilis have soaked in the stock for at least 5 minutes, transfer them to a blender and blend to a smooth consistency.

 


In that pan with all the good meat fond, throw in your diced onion to sweat for a couple of minutes.

 


Add in your dry spices and garlic.

 


Add back your meat.

 


Add your epic chili sauce.

 


Add the rest of your stock.

 


Bring it all up to a simmer and leave a lid barely cracked over the pot.  Check on it, stir every once in a while, and it should be done in 3 hours.  Check out how the color darkens and it really turns into a pot of just hellishly delicious lookin' goup.

 


I like my chili to be fairly thick, so I added a tbsp or two of masa harina (finely ground white corn flour) to do that.  I also added a dash of fish sauce and apple cider vinegar to finish things up with a little extra umami tang boost.

 


The end result, was nothing short of glorious. :whoa:

Top with some cheese, green onions, cilantro, tomatoes, triscuits, whatever the hell you want. :toomuchacid:

 

This thing can be a real gut buster... potentially treacherous on delicate plumbing... but SO worth it!  :rockon:


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··∙   long live the shroomery  ∙··
...π╥ ╥π...


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OfflineNotSheekle
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Registered: 02/05/23
Posts: 2,055
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Re: 🔥 Chili 🌶️ [Re: geokills] * 1
    #28222403 - 03/09/23 02:55 PM (10 months, 14 days ago)

Mmm thanks for sharing this OG.


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OfflineSan Pedro GirlS
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Re: 🔥 Chili 🌶️ [Re: geokills] * 3
    #28225524 - 03/11/23 06:34 PM (10 months, 12 days ago)

Very nice and I’m surprised seeing this from anyone in the US! As a self proclaimed chile snob, this is a very authentic recipe. Not trying to criticize, but wanted to add a bit of history and clarifications.

First, the word is spelled chile. It comes from the word Chīlli from the Nahuatl language of the Aztecs. The empire where all chiles in the entire world originated is now Mexico, and the word in Spanish is chile. English speakers tried to make it their word with translations like chili, but it’s really like English speakers misspelling guacamole.

Along those lines, all chiles are simply chiles. They aren’t peppers and their method of tasting picoso (spicy/hot) is due to capsaicin, which is different than the mode of action of peppers. When Christopher Columbus found chiles in America, he mistakenly called them peppers because that’s what the Europeans traded for in India up until that time and it seems to have stuck in places like the US, despite actual pepper corns still being called peppers. Confusing.

This dish was originally called chile con carne (chile with meat). It originated because of the need to keep meat good without freezing or refrigeration. It’s similar to beef jerky in that respect. The antimicrobial properties of chiles combined with bbq (cooking with smoke) and salt allowed the meat to keep longer.

So, true chile was called chile con carne and didn’t contain any peppers or tomatoes. It had little more than chiles and cubes of meat.  However, when I make chile con carne for my family, I add cherry tomatoes and three kinds of beans, bbq’d with mesquite. It’s blasphemy for traditional chile con carne purists, but it’s not my fault I have better ingredients available and make a better dish than they used to.😝


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Edited by San Pedro Girl (03/12/23 12:13 PM)


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InvisibleKannaKris
Registered: 06/30/18
Posts: 705
Re: 🔥 Chili 🌶️ [Re: San Pedro Girl] * 1
    #28226058 - 03/12/23 08:17 AM (10 months, 12 days ago)



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