Now that your 2016 primary strategy has won the chili cookoff, are you planning to denigrate all competing chilis as un-American while taking over chili and threatening to jail or deport anything that doesn't taste like yours?
Go ahead, embarrass me. My Bachelor's degree was in English (a couple centuries ago) and there is not one person in this world that could convince me that this is how you pluralize a row of crock pots.
Go ahead, embarrass me in front of all your readers.
I'm gradually shifting my Mondays to Tuesdays, as it's getting hard to finish a newsletter by Sunday night when I have a good weekend. (In addition to the neighborhood festival/chili cookoff, this weekend featured a trip to Cincinnati for a Bearcats football game, and shuttling the kids to three different kid birthday parties.)
much like times out, you pluralize as early as possible so that the reader understands the tone and subject matter at hand. Kinda like how the Spaniards start their questions with the inverted mark "¿"
I am not an English major. (I did minor in Spanish)
I had to dig out the riding pants for the morning commute this past week, so when our Sunday group decided to do soups and breads, I knew it was time for chili. But yeah, 70 degrees at 7am again today. I miss seasons.
Congratulations on a historic victory. Serious question: All chili powders are not created equal. Some are awful, tbh. What kind do you use? Anyone else in the comment roster have any suggestions?
First, I think just using fresh chili powder goes a long way. That's true of all spices really.
For me, I like to add chili powder AND chipotle pepper powder in some combination, as the smokiness of the chipotle powder masks any of the weird aftertaste/bitterness from bad chili powder. I think getting a good combo of chili powder, chipotle powder, paprika, cumin, salt and pepper allows you some leeway. I also think it's worth adding some dried chilis to your chili while it simmers and then taking them out and blending them smooth. Easy peasy and delicious!
Really, taking the effort for dried chilies is such an amazing step up in flavor -- that's probably why I don't have a specific preference in powder, because when I'm making Big Flavor Chili, I often default to the dried.
Roger Foltz’s recipe (available online from Pendery’s) and Tom Dozier’s Ghost Town (available online at Ghostown Chili) are the ones I always recommend to folks who want a pre-measured chili seasoning mix. Roger is a friend of my mom’s, and both he and Tom are Terlingua-winning chili cooks.
Hell yes, chili is america and vice versa. Congratulations Cookbook and Cookbooklet (pamphlet? Zine?).
When the air turns cool I lay out my oldest hoodie and wait for my wife's white chicken chili like I'm a dog waiting for a walk. I asked her how she makes it and it's basically "just wing it, with a bunch of beans." Life needs a little mystery.
The past couple winters I've been working on perfecting my own take on Green Bay-style chili, which is always fun to serve to people because nobody outside of northeastern Wisconsin has ever HEARD of Green Bay-style chili.
- I made the heretic's chili last year and it was super good; need to whip it up again
- I make a version of Drew Magary's chili recipe except I basically quadruple all of the flavor elements, add a couple bell peppers, and add some sugar. It is my family's go-to gift dish for any friends who just had a baby, and it draws incredible reviews from sleep-deprived and hungry parents craving non-takeout.
Is it technically chili if you don't use chili beans? I don't and this recipe is a dang banger. 2 cans black beans, 1 can corn, 1 can light red kidneys (if I double the recipe I also do a can of dark), tomato puree, cumin, chili powder, garlic, browned meat w/diced onion, diced fresh tomato.
Stemmed from a garlic lover's black bean salsa I fell in love with and wanted to turn it into a chili. It's easy, out of the ordinary, and hearty.
And yeah, we serve mac on the side as well as dogs whenever we cook chili. Long noodles are RIGHT OUT.
one year we threw a NYE party with a chili bar — two different crocks pot of chili, tons of toppings, noodles, dogs, and some other stuff I don’t remember because it was like 9 years ago but absolute winner of a party strategy.
When I was sous at a BBQ place in Miami, we made a great chili that would stand out in any cook-off.
We took beef tips and braised them in water, tomatoes, and the usual chili seasonings and then added beans before adding the coup de grace, masa harina. You can also just toast AP flour in the oven too, if that's easier for you.
If you're toasting your flour, just spread a bunch on a DRY sheet tray and bake it in the oven until it starts to get sandy in color and smell nutty. I highly recommend it.
A local chef once shared a Leftover Thanksgiving Turkey chili recipe that I make every year, and when I don't have any leftover turkey, I go out and get a turkey breast, cook it, and then make the chili. What follows is the completely unedited recipe from Cleveland chef Chris Hodgson:
Christmas ale drinking game! or Left over Turkey Chili
November 24, 2010 at 6:22am
3 tablespoons butter, divided
1 1/2 pounds diced left over turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
Heat 1 tablespoon of butter in a large stock pot over medium high heat. Add turkey into the pot. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Turn heat to slow and allow all seasoning to toast and sugars from tomato paste to be released.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes, or however long it takes you to drink a christmas ale. Add salsa, tomatoes, and green chilies, and continue cooking for another 2 christmas ales. (if you havent caught on 1 christmas ale= 5 minutes, yeah were playing a game now!!!) Adjust the thickness at any time you feel necessary by adding water ooooorrrrrrrrrrrr Christmas ale.
While chili is still cooking, heat one tablespoon of butter in a large skillet over medium high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes and another christmas ale, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. In the same skillet, heat the remaining tablespoon of butter over medium high heat.
Add the zucchini, and cook stirring occasionally, for 5 minutes and christmas ale, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking for 3 more christmas ales (or 15 minutes, cause by now you have to be feeling really good and probably close to falling over). Again, adjust the consistency with water or the beer you cant finish as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Now you will be full and most likely buzzed.... Enjoy the day after turkey day
Several years ago, The Missus decided my fancypants, overly-complicated chili recipe wasn't doing it for her and From Now On our chili would be one that uses the Rick Bayless Frontera Chili Starter. Instead of hours of building flavors, the chili starter means I'm browning meat and an onion, then dumping in a jar of concentrate with some beef stock and kidney beans. Bring to boil, simmer 40 minutes, eat. This product has been harder and harder to find, to the point that I could only find it locally in one grocery store --a Fresh Market that's looked on the verge of closing for years. Now, the product is discontinued entirely and it's getting to be Chili Weather.
I will blame all further marital strife on ConAgra and the PE firms that own it.
I don't have a recipe on-hand to share, but I've won many office chili cookoffs by simply catering to the vegetarian coworkers.
Mine was the only chili they could/would eat, so I would harvest all of their votes.
The strategy works!
much like how many animals evolve to be crablike, apparently ground meat and tomato stews in Ohio all evolve to become goulash.
Johnnymarzettinization
Now that your 2016 primary strategy has won the chili cookoff, are you planning to denigrate all competing chilis as un-American while taking over chili and threatening to jail or deport anything that doesn't taste like yours?
You owe me a monitor. I should know better than to read the comments on my lunch hour.
A Tuesday newsletter? And then this:
"If there are ten Crocks Pot"
Go ahead, embarrass me. My Bachelor's degree was in English (a couple centuries ago) and there is not one person in this world that could convince me that this is how you pluralize a row of crock pots.
Go ahead, embarrass me in front of all your readers.
I'm gradually shifting my Mondays to Tuesdays, as it's getting hard to finish a newsletter by Sunday night when I have a good weekend. (In addition to the neighborhood festival/chili cookoff, this weekend featured a trip to Cincinnati for a Bearcats football game, and shuttling the kids to three different kid birthday parties.)
Also, regarding the Crocks Pot, the construction is a nod to one of my all-time favorite pieces from The Onion: https://theonion.com/william-safire-orders-two-whoppers-junior-1819565735/
much like times out, you pluralize as early as possible so that the reader understands the tone and subject matter at hand. Kinda like how the Spaniards start their questions with the inverted mark "¿"
I am not an English major. (I did minor in Spanish)
awww Scott if Pope of Chili town was an elected position, you would have my vote.
Every weekend since Labor Day I tell myself that I’ll make chili and every weekend has ended up being 75 degrees. Unreal
I had to dig out the riding pants for the morning commute this past week, so when our Sunday group decided to do soups and breads, I knew it was time for chili. But yeah, 70 degrees at 7am again today. I miss seasons.
Congratulations on a historic victory. Serious question: All chili powders are not created equal. Some are awful, tbh. What kind do you use? Anyone else in the comment roster have any suggestions?
To be honest, I don't have a specific go-to, but in general I'm very positive on Penzey's Spices.
First, I think just using fresh chili powder goes a long way. That's true of all spices really.
For me, I like to add chili powder AND chipotle pepper powder in some combination, as the smokiness of the chipotle powder masks any of the weird aftertaste/bitterness from bad chili powder. I think getting a good combo of chili powder, chipotle powder, paprika, cumin, salt and pepper allows you some leeway. I also think it's worth adding some dried chilis to your chili while it simmers and then taking them out and blending them smooth. Easy peasy and delicious!
Really, taking the effort for dried chilies is such an amazing step up in flavor -- that's probably why I don't have a specific preference in powder, because when I'm making Big Flavor Chili, I often default to the dried.
Roger Foltz’s recipe (available online from Pendery’s) and Tom Dozier’s Ghost Town (available online at Ghostown Chili) are the ones I always recommend to folks who want a pre-measured chili seasoning mix. Roger is a friend of my mom’s, and both he and Tom are Terlingua-winning chili cooks.
I like the one from Penzeys and also the mix that is in the Carrol Shelby's Chili Kit
Hell yes, chili is america and vice versa. Congratulations Cookbook and Cookbooklet (pamphlet? Zine?).
When the air turns cool I lay out my oldest hoodie and wait for my wife's white chicken chili like I'm a dog waiting for a walk. I asked her how she makes it and it's basically "just wing it, with a bunch of beans." Life needs a little mystery.
Sir, that is the entirety of Italian cooking. Recipes are for the weak!
I agree! That's why she does all the wingin' it.
The past couple winters I've been working on perfecting my own take on Green Bay-style chili, which is always fun to serve to people because nobody outside of northeastern Wisconsin has ever HEARD of Green Bay-style chili.
- I made the heretic's chili last year and it was super good; need to whip it up again
- I make a version of Drew Magary's chili recipe except I basically quadruple all of the flavor elements, add a couple bell peppers, and add some sugar. It is my family's go-to gift dish for any friends who just had a baby, and it draws incredible reviews from sleep-deprived and hungry parents craving non-takeout.
Is it technically chili if you don't use chili beans? I don't and this recipe is a dang banger. 2 cans black beans, 1 can corn, 1 can light red kidneys (if I double the recipe I also do a can of dark), tomato puree, cumin, chili powder, garlic, browned meat w/diced onion, diced fresh tomato.
Stemmed from a garlic lover's black bean salsa I fell in love with and wanted to turn it into a chili. It's easy, out of the ordinary, and hearty.
And yeah, we serve mac on the side as well as dogs whenever we cook chili. Long noodles are RIGHT OUT.
one year we threw a NYE party with a chili bar — two different crocks pot of chili, tons of toppings, noodles, dogs, and some other stuff I don’t remember because it was like 9 years ago but absolute winner of a party strategy.
When I was sous at a BBQ place in Miami, we made a great chili that would stand out in any cook-off.
We took beef tips and braised them in water, tomatoes, and the usual chili seasonings and then added beans before adding the coup de grace, masa harina. You can also just toast AP flour in the oven too, if that's easier for you.
If you're toasting your flour, just spread a bunch on a DRY sheet tray and bake it in the oven until it starts to get sandy in color and smell nutty. I highly recommend it.
I started using chickpeas rather than beans in my chili, and honestly I think it just works better
And I know it was pointed out elsewhere, but mild chili with noodles really has me craving goulash
A local chef once shared a Leftover Thanksgiving Turkey chili recipe that I make every year, and when I don't have any leftover turkey, I go out and get a turkey breast, cook it, and then make the chili. What follows is the completely unedited recipe from Cleveland chef Chris Hodgson:
Christmas ale drinking game! or Left over Turkey Chili
November 24, 2010 at 6:22am
3 tablespoons butter, divided
1 1/2 pounds diced left over turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
Heat 1 tablespoon of butter in a large stock pot over medium high heat. Add turkey into the pot. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Turn heat to slow and allow all seasoning to toast and sugars from tomato paste to be released.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes, or however long it takes you to drink a christmas ale. Add salsa, tomatoes, and green chilies, and continue cooking for another 2 christmas ales. (if you havent caught on 1 christmas ale= 5 minutes, yeah were playing a game now!!!) Adjust the thickness at any time you feel necessary by adding water ooooorrrrrrrrrrrr Christmas ale.
While chili is still cooking, heat one tablespoon of butter in a large skillet over medium high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes and another christmas ale, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. In the same skillet, heat the remaining tablespoon of butter over medium high heat.
Add the zucchini, and cook stirring occasionally, for 5 minutes and christmas ale, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking for 3 more christmas ales (or 15 minutes, cause by now you have to be feeling really good and probably close to falling over). Again, adjust the consistency with water or the beer you cant finish as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Now you will be full and most likely buzzed.... Enjoy the day after turkey day
Several years ago, The Missus decided my fancypants, overly-complicated chili recipe wasn't doing it for her and From Now On our chili would be one that uses the Rick Bayless Frontera Chili Starter. Instead of hours of building flavors, the chili starter means I'm browning meat and an onion, then dumping in a jar of concentrate with some beef stock and kidney beans. Bring to boil, simmer 40 minutes, eat. This product has been harder and harder to find, to the point that I could only find it locally in one grocery store --a Fresh Market that's looked on the verge of closing for years. Now, the product is discontinued entirely and it's getting to be Chili Weather.
I will blame all further marital strife on ConAgra and the PE firms that own it.