CalvinBall wrote:got a chili cook off thing a friend is running at his house. i want to enter. anyone have some kick ass recipes?

i have made a green chili before which i think is tasty and unique enough to win, but not sure if more traditional is the route to go.

Fuve Alarm Chili

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.



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.

jamiethekiller wrote:thats not a lot of peppers!


this is probably my favorite chili i've made yet. pressure cooker FTW.
http://www.seriouseats.com/2015/01/the- ... chili.html

jamiethekiller wrote:

jamiethekiller wrote:thats not a lot of peppers!


this is probably my favorite chili i've made yet. pressure cooker FTW.
http://www.seriouseats.com/2015/01/the- ... chili.html

what i'm saying is. let me make this for you the day in advance and give me liqour. make some cornbread to put at the bottom of the bowl. you'd win in a landslide

JUburton wrote:I want to do this one

http://www.seriouseats.com/recipes/2010 ... ecipe.html

but I need to find the chiles somewhere.

JUburton wrote:I want to do this one

http://www.seriouseats.com/recipes/2010 ... ecipe.html

but I need to find the chiles somewhere.

jamiethekiller wrote:

JUburton wrote:I want to do this one

http://www.seriouseats.com/recipes/2010 ... ecipe.html

but I need to find the chiles somewhere.

there's a mexican market right near my place that has a TON of dried chilies. like just bins full of dried chilis. they're all so cheap, too

mickbayne wrote:

jamiethekiller wrote:

JUburton wrote:I want to do this one

http://www.seriouseats.com/recipes/2010 ... ecipe.html

but I need to find the chiles somewhere.

there's a mexican market right near my place that has a TON of dried chilies. like just bins full of dried chilis. they're all so cheap, too

I need to go there. Was never able to find the thai bird chili in Bobby Flay's recipe.

JUburton wrote:where'd you guys learn to cook? and by cook i mean like 'im gonna buy a shitload of thai chiles and dry them and do something with them later' and not like 'hey lets google this recipe and go buy shit and put it together'. i can do the latter no problem but i would certainly not say that i can cook. i can follow directions with the best of them.

The Crimson Cyclone wrote:

JUburton wrote:where'd you guys learn to cook? and by cook i mean like 'im gonna buy a shitload of thai chiles and dry them and do something with them later' and not like 'hey lets google this recipe and go buy shit and put it together'. i can do the latter no problem but i would certainly not say that i can cook. i can follow directions with the best of them.

I started by watching Alton Brown and trying out the recipes then moved on to America's Test Kitchen. I've purposely tried more challenging recipes in the past two years

JUburton wrote:That's what I'd like to get to one day. Was debating reading the cooks illustrated book

http://www.amazon.com/Science-Cooking-C ... 933615982/

EndlessSummer wrote:Alton Brown was big for me, too