chili trix

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what trix, tips, secrets, shortcuts, crazy notions, etc do you have re: chili? looking to add an interesting element, take my chili in a new direction (my chili = standard, solid, 'dull').

― j blount (papa la bas), Wednesday, 8 March 2006 22:21 (nineteen years ago)

Chipotles in adobo sauce add depth to the heat and a nice smokiness.

― Jaq (Jaq), Wednesday, 8 March 2006 22:25 (nineteen years ago)

I use this kind. But not the whole can! Unless you really like it hot, or are making several gallons.

Sun-dried tomatoes are also interesting, slivered or chopped up.

― Jaq (Jaq), Wednesday, 8 March 2006 22:42 (nineteen years ago)

"A new direction" for a known chocolate advocate?

My seasonings are pretty straightforward. Chipotles for sure, and maybe a little orange zest. But try varying your meats. Venison is my chili meat of choice. I've also made good chilis with seitan and sausage and llama. Green chili is good with a lighter meat.

― Paul Eater (eater), Wednesday, 8 March 2006 22:46 (nineteen years ago)

Giboyeux's chili recipe-cum-personal narrative is my favorite thing on that thread. I love how it even comes with specific instructions of what kind of music you should listen to to achieve the proper mood.

― ng-unit, Thursday, 9 March 2006 15:39 (nineteen years ago)

I throw in all sorts of stuff. Molasses, espresso, whatever fits me. Paul is right about try varying the meats and testing out new stuff (though I dunno about the llama suggestion).

― Allyzay Rofflesberger (allyzay), Thursday, 9 March 2006 15:44 (nineteen years ago)

thx for the tips!

― j blount (papa la bas), Sunday, 12 March 2006 22:19 (nineteen years ago)

Some people put beer in their chili, but the secret is red wine.

― righteousmaelstrom (righteousmaelstrom), Monday, 13 March 2006 21:17 (nineteen years ago)

Asafoetida.

― Casuistry (Chris P), Monday, 13 March 2006 21:29 (nineteen years ago)

dark beer and good quality chocolate

― Porkpie (porkpie), Monday, 13 March 2006 22:40 (nineteen years ago)

I had a great chili last night that included chorizo bits and orange zest and Spanish olives.

― Paul Eater (eater), Thursday, 16 March 2006 20:13 (nineteen years ago)

that's verging on a Picadillo isn't it?

Oh god I may have to make picadillo soon.....

― Porkpie (porkpie), Friday, 17 March 2006 11:00 (nineteen years ago)

OJ!

― gbx (skowly), Tuesday, 21 March 2006 20:12 (nineteen years ago)

thirteen years pass...

llama?

― deepchord presents echosmith (unregistered), Thursday, 12 December 2019 04:13 (six years ago)

my main chili trick is dicing up a bunch of corn tortillas to use as thickener. I’ve never seen llama meat for sale.

― El Tomboto, Tuesday, 17 December 2019 04:01 (five years ago)

yo tampoco. ostrich?

― forensic plumber (harbl), Wednesday, 18 December 2019 02:13 (five years ago)

My local butcher has ground camel, hmm.

― mom tossed in kimchee (quincie), Wednesday, 18 December 2019 02:31 (five years ago)

Pretty sure the camel was not local but we are near the zoo so

― mom tossed in kimchee (quincie), Wednesday, 18 December 2019 02:32 (five years ago)

does gorilla chili count as cannibalism

― El Tomboto, Wednesday, 18 December 2019 04:38 (five years ago)

close enough, to me. i wouldn't eat it.

― forensic plumber (harbl), Wednesday, 18 December 2019 12:38 (five years ago)

I've eaten llama in Bolivia but have never seen it anywhere else

― L'assie (Euler), Wednesday, 18 December 2019 12:57 (five years ago)

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