702 wrote:Not the usual season for it right now but I don't get the mark up that high.

JUburton wrote:Seems like a good weekend for chili. Gonna try this:

https://www.cooksillustrated.com/recipe ... beef-chili

702 wrote:TCC, ever think of making a food account? Not being sarcastic, just wondering. I myself might do it for my foodie adventures/home cook meals.

The Crimson Cyclone wrote:

JUburton wrote:Seems like a good weekend for chili. Gonna try this:

https://www.cooksillustrated.com/recipe ... beef-chili

having done both, I prefer this one as it's hotter-

http://www.cookscountry.com/recipes/711 ... _results_1

I believe I already posted the recipe previously but if you need a repost let me know

Why this recipe works:

As the name implies, five-alarm chili should be spicy enough to make you break a sweat, but it has to have rich, deep chile flavor as well. We used a combination of dried anchos, smoky chipotle chiles in adobo sauce, fresh jalapenos, and chili powder to create layers of flavor. Ground beef adds bulk, and pureeing the chiles along with canned tomatoes and corn chips adds extra body and another layer of flavor. Mellowed with a bit of sugar, and enriched with creamy pinto beans, this chili is well balanced and spicy without being harsh.

JALAPEÑO: Brings fresh vegetable flavor.

CHIPOTLE IN ADOBO: Instant shortcut to ­smokiness.

CHILI POWDER: Wouldn’t be chili without it.

CAYENNE: Adds raw heat.

ANCHO: Adds depth, complexity, and mild heat.


Serves 8 to 10

Look for ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
Ingredients

2 ounces dried ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce
2 tablespoons vegetable oil
2 pounds 85 percent lean ground beef
Salt and pepper
2 pounds onions, chopped fine
2 jalapeño chiles, stemmed, seeds reserved, and minced
6 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper
1 1/2 cups beer
3 (15-ounce) cans pinto beans, rinsed

Instructions

1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.

2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.

3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.

Why this recipe works:

To replicate the fluffy, soufflé-style Sweet Corn Spoonbread from our childhood, we found soaking the cornmeal in milk for a few minutes before simmering eliminated grit. Beating the egg whites with cream of tartar made for a more stable foam and a higher rise. Sautéing the kernels in butter helped intensify their flavor, as did adding a little sugar, salt, and cayenne pepper. Steeping the cooked corn in milk before adding it to the cornmeal mixture spread the deep, sweet flavor of sautéed corn throughout the spoonbread. To remedy the chewy texture, we pureed the corn and milk in the blender for a silky mixture that resembled (and tasted) like cream of corn soup. Incorporated into the spoonbread, this “corn milk" produced a light, creamy texture and sweet corn taste.


Serves 6

You will need 3 or 4 ears of corn to yield 2 cups of kernels. Frozen corn can be substituted for the fresh, provided it is thawed and well drained.
Ingredients

1 cup cornmeal
2 3/4 cups whole milk
4 tablespoons unsalted butter
2 cups corn kernels (see note)
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs, separated
1/4 teaspoon cream of tartar

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 1 1/2-quart soufflé dish or 8-inch-square baking dish. Whisk cornmeal and 3/4 cup milk in bowl until combined; set aside.

2. Melt butter in Dutch oven over medium-high heat. Cook corn until beginning to brown, about 3 minutes. Stir in remaining milk, sugar, salt, and cayenne and bring to boil. Remove from heat, cover, and let mixture steep 15 minutes.

3. Transfer warm corn mixture to blender or food processor and puree until smooth. Return corn mixture to pot and bring to boil. Reduce heat to low and add cornmeal mixture, whisking constantly, until thickened, 2 to 3 minutes; transfer to large bowl and cool to room temperature, about 20 minutes. Once mixture is cool, whisk in egg yolks until combined.

4. With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high and beat until stiff peaks form, about 3 minutes. Whisk one-third of whites into corn mixture, then gently fold in remaining whites until combined. Scrape mixture into prepared dish and transfer to oven. Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and risen above rim of dish, about 45 minutes. Serve immediately.

Individual Spoonbreads: To make individual spoonbreads, prepare recipe as directed and divide batter among 6 greased 7-ounce ramekins. Arrange ramekins on rimmed baking sheet and bake as directed, reducing cooking time to 30 to 35 minutes.