So I finally got the guts to tell wifey I didn't like her prized chili. She sort of took it ok. Along with, "fine, you make chili next weekend". Actually, I have never made it. I did find this amusing article on it: http://deadspin.com/how-to-make-chili-a-guide-for-people-who-arent-anti-b-5947501 So anybody here make decent chili and share their recipe?
Well, her chili is brutal. Been gagging it down for 11 years. Anything is better. So so wants some chili as she is addicted to home made corn bread. Now I'm in the doghouse and on the hook to make some chili.
Take your favorite chili recipe and replace the meat with chicken soaked in molasses and fried in peanut oil. The sweet chicken in a rich and spicy chili is a pleasant surprise to the palate.
Dude, I don't know if I could do it for 11 years. At least not without offering to make the chili myself.
Cut pork tenderloin into about 1" chunks. Lightly brown them, season with garlic and cayenne pepper to taste (more if you like it hot). Add chopped onion and chopped peppers of various types: green, anaheim, poblanos, etc., to your liking. Add one can of chopped/stewed tomatoes, 1 can of corn (drained), and 1 or 2 jars of salsa verde. Simmer an hour or more. It'll look something like this when done:
Paula Dean's chili recipe that uses a package of taco seasoning is surprisingly good, and easy to make. Don't know the name of the recipe. Go Blazers
Riceorbeans Brown one package of this: Add one or two chopped/diced jalapeños, and a small onion/chopped. When the meat is browned and the onion soft, add: 1 can diced tomatoes 1 can chili beans (with gravy) 1 can pinto beans 1 can black beans (seasoned, with gravy) Add 1/2 cup chicken stock Add one package of this: Simmer, covered, on low for 30 minutes. Is it rice, or is it beans? Serve with sour cream.
Is this it? I just googled Paula Dean Chili taco seasoning. http://www.food.com/recipe/taco-chili-paula-deen-446167
Get a little can of chipotle peppers in adobo sauce. Add a bit of the adobo sauce to your chili after all other ingredients are added and before you start to let it simmer. Doesn't take much. I usually dice one pepper, and use about the same volume of adobo sauce in a large pot of chili. Add about an eighth of a pepper (and equal volume adobo sauce) to a couple of cans of cheap chili and it actually becomes edible...
Get about 8 or more cans Stagg chili. I like the classic, but which one is up to you. Put in a big pan and warm it up. Dispose of cans so wife doesn't see them and show wife how good chili taste when you make the chili.
Now, after 11 years you grow a pair? You're a bigger vagina than I suspected. That being said, so glad my wife is a good cook - I'd probably do the same, but I don't have to. Except I wouldn't have waited 11 years. If worse comes to worse, order a bunch of chilis from Wendy's, put in a stew pot, and let your wife think you made it. For fast food chili, it's pretty good.
Here's my recipe: Ingredients: 1. five lbs. chuck (usually blade as you need lots of connective tissue), cut into 1/2", 3/4" or 1" cubes, whichever you prefer. 2. five dried ancho chiles, seeds removed 3. five Serrano chiles, seeds removed 4. ten cloves of garlic, minced 5. five teaspoons cumin (toast the seeds, then grind into powder) 6. five teaspoons Mexican oregano 7. one jalapeno chile, seeded and finely diced 8. three chipotle chiles, and three tablespoons of accompanying adobo sauce 9. two tablespoons of peanut oil 10. masa harina as needed (usually a tablespoon or two will do the trick) Tools: 1. Heavy dutch oven (plain cast iron or enameled cast iron is best) 2. Separate two-quart pot for boiling chiles. 2. Patience Steps: 1. Salt cubes of beef liberally and let sit on rack for 15 minutes. The proteins will come to the surface and will make for better browning. 2. Heat one tablespoon of oil and brown cubes of beef. Don't crowd the pan. Will probably have to do in five to eight sections. Pull cubes and put into a bowl. 3. While browning meat, cut the tops of ancho and Serrano peppers, strip the seeds and veins and put into bowl. Cover with water and bring to boil. Simmer for 20 minutes until soft and rehydrated. Then, strain out chiles, reserve water (now made into "chile tea") and either dice to paste or put into blender/food processor adding chile tea until a smooth paste is accomplished. 4. Use same pot that you browned beef in (with the beef fat and fond remaining), add the last tablespoon of oil and throw in diced jalapeno and minced garlic. Saute on medium heat until soft. 5. Add cumin and oregano and sautee for two minutes. 6. Add beef back in and all liquid that came off beef after browning. 7. Add in chile paste and enough "chile tea" to cover. 8. Bring to simmer and cook for 4-5 hours with lid off or splatter screen. When it gets too dry, add more chile tea. When chile tea is depleted, add water. 9. When chile is completed, let rest for 15-30 minutes, skim off fat and bring back to simmer. Add masa harina until thickened. It's good enough alone, but you can serve it with pinto beans, onions, cheese, rice, whatever. I tend to make a big batch because it takes a while. It freezes well.
Why didn't you make some chili you liked? I personally like beans in my chili, although some consider it sacrilege. I recently made a chili with black beans & sausage, very tasty, I crushed some corn chips into each bowl before serving. Fuck, you can find about a million chili recipes on line. There are whole books of chili recipes. I'm curious why you did not like her chili? too hot? too bland? Gave you farts?
