Plan on making Chili tomm
Ground Lean white meat Chicken
Beans-Red kidney and Black
Onion
Tomatoes-some variation (chopped, peeled)
Hominy
Spices-chili powder, cumin
Zucchinni
Carrots
Green Chilis
Jalapeño
I put a little bit of sour cream on top when serving .
I’m open to other ingredients (no beef or turkey)
What are some of your go-to’s for chili ? TIA.
You lost me at chicken white meat and beans. You can’t make good chili without rich, fatty meat.
You can make great chili with chicken or turkey, it’s actually my preferred style of chili, with white and/or pinquito beans instead of kidney. Of course, if all you eat is Grand Cru chili, I can understand wanting beef. Some of us are happy with Premier Cru, or even Village chili.
I make Kenji’s vegetarian chili for my vege wife. It’s quite good for what it is
That doesn’t work for me, but thanks .
To me, this sounds more like a stew. A “bowl of red” contains only beef, and heaven forbid beans!
A couple of easy seasoning cheats, if you want to fill out the flavour: Cocoa & Bovril. Use them as needed or not at all.
Also I quite like star anise in it as an additional spice, but that’s again a personal preference thing.
and given your preference for chicken, I’ll throw a bonus dish in. Chicken in tomato rice, or rather more accurately, Chicken over tomato rice.
Arrange the chicken breasts on a mesh (or simply one of the oven’s own racks) over a casserole dish containing (raw) rice, tinned tomatoes, onions, whatever additional veg you want, plus herbs, seasoning and any additional stock to ensure it stays reasonably liquid. The idea is the chicken gets not just the heat from the oven, but the steam from the tomato rice, whilst the chicken juices drip into the tomato rice to aid its flavour. I can’t remember cooking time, but think it’s about 20 mins in a normal hot oven. The chicken can overcook a little, but the steam helps avoid it drying out too much. It’s a super meal for simplicity, as apart from the prep, there’s no effort needed during cooking except to check on when the chicken & rice are cooked.
Trying to cut down on the amount of meat I eat, so making this tomorrow. Probably still going to use chicken stock though. Any chili that doesn’t start with multiple kinds of dried chilis in a blender, isn’t chili.
In the past I’ve made the Binging with Babish recipe:
I’m also in Ohio, so I have an affinity to adding cocoa powder, cinnamon, cloves, allspice, and ginger and serving it over spaghetti with a pile of cheddar cheese on top.
Our Ohio chili
Steve’s FG Chili
1/4 c olive oil
2 large yellow onions, peeled and coarsely chopped
1 1/2 lbs. chili grind beef (coarse)
1 1/2 lbs. chili grind pork (coarse)
2 teaspoons (t) salt
A) B) D) F) 1/3 c mild, unseasoned chili powder
3 Tablespoons (T) ground cumin
C) 3 T oregano
3 T unsweetened cocoa powder
E) 2 T cinnamon
1 1/2 t cayenne, or to taste (this is pretty hot)
4 c tomato juice
3 c beef stock or canned beef broth
8 med garlic cloves, peeled and minced
2 cans (16 oz.) dark red kidney beans, drained and rinsed
2-3 T yellow corn meal (optional)
In a large skillet over medium heat, warm the oil. Add the onions
and cook, stirring occasionally, until very tender, about 20
minutes. Meanwhile, in a 4 1/2 to 5 qt. heavy flameproof casserole
or Dutch oven over medium heat, combine beef and pork, season with
salt and cook, stirring often, until meats have lost all pink color
and are evenly crumbled, about 20 minutes. Scrape onions into the
pot with the meat. Stir in A, B, C, D, E, and F and cook, stirring,
about 5 minutes. Stir in tomato juice and stock and bring to a
boil. Lower heat and simmer, uncovered, for 1 hour… taste, correct
seasoning, and simmer for another 30 minutes or until chili is
thickened to your liking. Stir in garlic. [Optional: stir in 2-3 T
yellow cornmeal–this will thicken the chili and bind any surface
fats.] Stir in beans and simmer another 5 minutes.
Here is the Joy of Cooking one:
https://imgur.com/tultUVh
I always tweak and play with chili recipes, usually because I’ve run out of something halfway through and need to add/subtract on the fly. If you’re grinding your own chicken, try throwing some thigh meat in; I’ve liked it when I added some pulled/shredded to darken up the flavors some. Also ‘seems’ to not dry out as quickly as breast meat, which leads to my #2 of letting the base liquid reduce a little extra before adding the chicken. I’ve either thought it too brothy or the chicken overcooked if I let everything simmer together from the start, giving the base a head start splits the difference for me.
There’s literally no chili in that recipe lol.
I always cook and shred my own chicken, never ground.
Cinci chili is from Macedonian immigrants over 100 years ago, which is pretty far away from Texas. I just add chocolate/cocoa and baking spices to my Texas style sometimes.
This guy Woody DeSilva won the 1968 Texas State Chili Cookoff (literally the Oscars of chili!) with this recipe. I have made many times, it’s stunning. The key is to REALLY caramelize the tomato paste. The recipe says 12 mins, but I probably do 15-20. The paste as it gets closer will really stick to the bottom of the pot. Use a wooden tool with a flat edge and really get your arm into it. It will seem very tedious, but you will see why it’s so good. I also add a generous amount of some sort of pornographic Demi-glace-type sauce at the end to really deepen the roasted beef flavor throughout the chili:
https://www.chilicookoff.com/winning-recipes/details/49
I started with the Hell’s Kitchen recipe in the New Basics cookbook many years ago and this evolved. It is fairly spicy and smoky.
85% grassfed ground beef, deeply browned in batches
Large onion, softened with olive oil after the beef
Garlic, chopped
Rumi southwest chili blend
Rumi whole wild black cumin, ground, tempered
Can of chipotles in adobo, chopped
Jar of Zia green hatch medium chiles
Can of Bianco Dinapoli fire roasted chopped tomatoes
Mexican oregano, whole, crushed
Black pepper
Beef or chicken stock
Small amount of sugar, to taste
Sometimes needs a splash of cider vinegar for balancing acidity
Sometimes use Huy Fong chili sauce if additional heat needed
Rinsed can or two of black beans (towards the end)
Assembled in a large Dutch oven, then cooked in a 350 degree oven for 2 hours like a braise.
Served with lime wedges, chopped cilantro, chopped onions, chopped tomatoes (sliced cherry tomatoes this time of year), sour cream, grated aged cheddar, sliced avocado or guac.
no one adding beer?
Do you make your own chili paste with dried peppers or use chili powder? I think I’m going to make this later.