| Author |
Topic:
Mammogram's Texan style chili! [Locked] |
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
It looks good(although I personally would ditch the chocolate), but it's not really Texas style.
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Friarspam  Posts: 638
Registered: 2007-1-23 07:01:27
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
Kamdar posted:
Manegarm posted:
Some very touchy people in this thread.. 
I like to branch out and try new things s'all, might not turn awesome the first time around but..
It's simmering now, going to check in on it in 30 min and hour.
There are some things that are sacrosanct..
Texas Chili..
BBQ ( I wont say Texas as there is decent stuff in Kansas..no where else though )
RONG!
Memphis. A&R BBQ. 1802 Elvis Presley Blvd.
/amazing
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Manegarm  Title: European Imperialist Good Guy
Posts: 1,964
Registered: 2003-8-11 10:01:52
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
Cawlin posted:
Watch this, and you'll be off and running with chili.
http://www.youtube.com/watch?v=eIR0OUjfCCc
part 2:
http://www.youtube.com/watch?v=3hOxXaRns5w&feature=related
I personally prefer mine with beans in it, but if I were going to be using chili as a topping like spaghetti sauce or on hot dogs or whatnot, like many do, I would make it without beans.
I describe the chili I make as follows:
If you took the opinions of a thousand chili-loving Americans about what should be in chili and how it should taste, then somehow averaged all of their opinions, that would be my chili.
It is very balanced and delicious, but is not particularly "unique", it's just hearty and good and it takes spice very well and can be made literally as hot as you want it without losing a lot of the ability to discern the other individual ingredients.
I could not watch those because of the copyright warhgeblargh, I'll find myself a way around it..
This one will be without beans.
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Cawlin Posts: 1,759
Registered: 2005-2-22 07:58:42
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
Heh, that's pretty ironic actually!
That said, Alton's recipe is without beans too if I recall.
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Manegarm Title: European Imperialist Good Guy
Posts: 1,964
Registered: 2003-8-11 10:01:52
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
Might have put a bit too much beer in mine, any way around it?
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Europa Eternita!
"Damn, Manegarm; you are HAWT!! " - Taolynn
"To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young"
ALWAYS ANGRY, ALL THE TIME!
Nein mann ich will noch nicht gehen
|
Cawlin Posts: 1,759
Registered: 2005-2-22 07:58:42
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.
Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.
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If ignorance were painful, half the posters here would be on morphine drips.
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Manegarm Title: European Imperialist Good Guy
Posts: 1,964
Registered: 2003-8-11 10:01:52
|
Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
Cawlin posted:
If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.
Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.
I tasted it now after 1½ hours on a simmer and the beer taste is almost gone, seems the other spices just ganged up on it.
It's hellishly hot, my nose is running and I sneezed a bit after ingesting but it tastes awesome, the meat is still a bit though but really tasty, I want it that awesome consistency where it basically falls apart. Right now it's got a really smokey spicy taste to it it lingers in the mouth for a long time..
Not going to add any more water actually going to remove the lid for the next 30 min..
Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.
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Europa Eternita!
"Damn, Manegarm; you are HAWT!! " - Taolynn
"To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young"
ALWAYS ANGRY, ALL THE TIME!
Nein mann ich will noch nicht gehen
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SirGarth  Title: Moderator
iMod
Posts: 337
Registered: 2002-5-17 12:37:09
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
Manegarm posted:
Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.
cornbread or saltines would be the texan option, or over fritos - although you could serve it over spaghetti noodles and have a perfectly acceptable chili mac.
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Bowlartz  Title: Offical VN Tin Foil Hat Supplier
Posts: 221
Registered: 2006-1-4 19:59:15
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
SirGarth posted:
Manegarm posted:
Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.
cornbread or saltines would be the texan option, or over fritos - although you could serve it over spaghetti noodles and have a perfectly acceptable chili mac.
Garth is correct, Cornbread.
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Kamdar Posts: 147
Registered: 2001-10-7 05:01:29
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Date Posted:
1/1/00 12:00am
Subject:
Mammogram's Texan style chili! |
Manegarm posted:
Cawlin posted:
If it's too liquidy, you can just simmer it longer with the lid off to reduce the liquid - though the beer taste will only become stronger. Otherwise, no, there's no way around it that doesn't include diluting with MORE chili or just covering the taste with other flavors - onion for instance.
Incidentally, the cocoa will sort of make the flavor of the beer stronger and will bring out the smokiness of any cumin and/or smoked peppers (like poblanos) you might be using. That's not necessarily a bad thing, it's just something that cocoa does. It's like the same way some beers go REALLY well with chocolate... samey same.
I tasted it now after 1½ hours on a simmer and the beer taste is almost gone, seems the other spices just ganged up on it.
It's hellishly hot, my nose is running and I sneezed a bit after ingesting but it tastes awesome, the meat is still a bit though but really tasty, I want it that awesome consistency where it basically falls apart. Right now it's got a really smokey spicy taste to it it lingers in the mouth for a long time..
Not going to add any more water actually going to remove the lid for the next 30 min..
Now what should I make with it bulgur, quinoa, rice or pasta? It's basically so hot that you do not want to eat it by itself.
I will disown any of you freaks if you put chili over spaghetti.
Freaking heathens...
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