Hippo's Thrice-Damned Chili

[meridian]

TVP = Textured Vegetable Protein! I believe mine was soy based, but I need to check with the bulk distributor I got it from. (I'm starting to pay attention to gluten free stuff for a couple friends.) Using it is funny, because if you just add boiling water, it turns into very loose ground beef (that doesn't brown well) after a couple stirs. If you've had a frozen beef burrito before, it's entirely likely that you've had it and never knew.

[The Great Hippo]

Hippo: cayenne pepper is a kind of chilli powder. Adding it on top of your already spicy stew would certainly wreak havoc. Don't worry too much about the worcester sauce (pronounced woostershire), it's definitely a backing track as opposed to a lead singer. I definitely think you should try doing it with some dark beer though. It's pretty good.

That's probably what did it, then; the stuff is incredibly spicy, which I love, but all my roommates are like "BUH BUH FIRE FIRE AAAGH" (at least that's what I assume they're saying; it's hard to tell through the piercing SCREAMS OF ANGUISH).

I have some reservations about using beer mostly because I really don't like the flavor of alcohol, but I assume that the taste changes radically when used as a cooking ingredient.

meridian: I have (had a frozen beef burrito), and I think I know what you mean--the texture was strange, but it had a very meaty flavor.

Oh, on a side note, I finely diced a green pepper and used that in addition to my usual ingredients (added it to the onions) to see if I could add a sweet flavor, but it's hard to tell how much of a change that had with the overpowering heat of the cayenne pepper.

[PAstrychef]

That looks interesting--what's TVP, though?

Textured Vegetable Protein. Otherwise known as soy nuggets.

[The EGE]

The EGE: I will freeze you a portion. It should last indefinitely in the freezer.

Yay! There was much rejoicing!

[dubsola]

I have some reservations about using beer mostly because I really don't like the flavor of alcohol, but I assume that the taste changes radically when used as a cooking ingredient.

It really does.

Oh, on a side note, I finely diced a green pepper and used that in addition to my usual ingredients (added it to the onions) to see if I could add a sweet flavor, but it's hard to tell how much of a change that had with the overpowering heat of the cayenne pepper.

Green peppers aren't especially sweet, are they? Thinking aloud... Onions turn sweet when they caramelise, especially red onion. If you added them at the end their flavour would be more preserved and therefore more noticeable. Or you could add dark chocolate or a spot of honey or something. Or just sugar.

[Azrael]

RELEVANT: Azrael's Chili Verde

This one isn't tricky, per se, but does involve more work and hardware than Hippo's. Plus some less-likely-to-be-on-your-shelf-already ingredients. And don't give me that shit that Chili Verde isn't chili.

STUFF YOU NEED:
3 pounds mixed skinless boneless chicken thighs & breasts
1 large onion, diced
4-6 cloves garlic, finely diced
2 fresh Anaheim chilies
2 fresh Poblano chilies
2 fresh Jalapeno chilies
(1) 14 oz can corn kernels (Alt: 1/2 bag frozen, thawed) (Alt: White hominy)
(1) 14oz can of white beans (i.e. Great Northern)
(1) 32oz box low-salt chicken broth
(1) 28oz can tomatillos, husked and coarsely chopped
1 tablespoon dried Mexican oregano
1 tablespoon ground cumin
1 teaspoon paprika (hot, not sweet, maybe smoked)
1 cup chopped fresh cilantro
Olive oil as needed
Vegetable oil

THINGS TO COOK WITH:
Grill or broiler
Large bowl
Skillet
Large pot (or slow cooker)

WHAT YOU DO:
1. Roast those peppers:

• Coat peppers thoroughly in vegetable oil.
• Roast peppers under broiler or on grill, watch closely and turn as needed. Stop when skins are blackened all the way around.
• Transfer to bowl, cover and let steam for 10 minutes.
• Cool until workable and remove skins. (Gloves aren't a bad idea here)
• Remove stems and seeds. (Gloves are a good idea here)
• Chop coarsely.

2. Sprinkle chicken with salt and pepper. Brown thoroughly in skillet with olive oil (this will take several batches). Transfer to pot.
3. Add onions and garlic to skillet, add oil if necessary; sauté until onions are tender. Transfer to pot.
4. Sauté corn in skillet with oil until tender. Transfer to pot.
5. Deglaze with splash of chicken stock. Transfer to pot.
6. Add chicken broth, tomatillos, oregano, cumin, paprika to pot.
7. Bring to boil.
8. Reduce heat and simmer for 2+ hours. (4+ hours on high in slow cooker)
9. Shred chicken; add beans.
10. Reduce to lowest simmer possible for an additional 2+ hours. (4+ hours on low in slow cooker)
11. Mix cilantro into chili.
12. Serve, possibly over rice. Maybe with cheese, tortilla chips and hot sauce.

ABOUT THE HEAT: As written, this isn't hot. I typically leave the jalapeno seeds in to kick it up, but remember that you can't turn the heat back down by adding not-hot sauce.

ALSO: All chili tastes better with additional time simmering and/or overnight fridge space. The process can be broken any time after step 7.

[Thesh]

8 oz dried black beans (soaked overnight)
1.5lbs ground beef
4 poblanos (or was it 2?)
8 jalapenos
8 seranos
2 habaneros
1/2 yellow onion
1 10oz can tomato sauce
store bought chili powder to taste
cayenne powder to taste (for additional heat)
Salt to taste (adding a tsp at the beginning doesn't hurt)

Code: Select all

-4 poblanos (or was it 2?)
-8 jalapenos
-8 seranos
-2 habaneros
+32oz box of beef broth
+4 anaheims
+16 jalapenos
+6 habaneros


Have beer, will cook... Chili, tomorrow.