I'm reviving this thread.
I want to start with a common dish anyone can make for a large amount of people. It's getting colder in the northern hemisphere, and we're a couple of weeks away from Thanksgiving so I think this dish should be perfected.
The chili competition has begun as of now.
- Submit full list of ingredients.
- Submit full list of directions/recipe.
- Submit photographs.
- You have until November 22 to submit all portions.
-anyone reading this prefer different 'competitions'? Ribs/burgers/cheap eats/ gourmet/etc
Originally Posted by bearsquared♫ Face down in the dirt ♫
♫ She said, "This doesn't hurt." ♫
♫ She said, ♫
♫ "I've finally had enough!" ♫
Frog's Chili Recipe
Pepper Mixture Ingredients
- 1-4 TBSP Olive Oil
- 1 Yellow Onion (finely minced) [optional]
- 1 Red Bell Pepper (finely minced)
- 1 Anaheim Chile Pepper (finely minced)
- 2 Red Jalapeño Pepper (finely minced)
- 4-8 Garlic Cloves (finely minced)
Beef Base Ingredients
- 2.5 LB Ground Sirloin
- 1 LB Ground Pork
- 0.25 Cup Worcestershire Sauce
- 0.166 tsp Garlic Powder (or to taste)
- 2 Cups Beef Broth [home made preferred; short rib, onion, celery, carrots, salt]
- 12 oz Beer (Shiner Bock)
Tomato Base Ingredients
- 28 oz Crushed San Marzano Tomatoes
- 14.5 oz Fire-Roasted Diced Tomatoes
- 6 oz Tomato Paste
- 4 oz White Wine
- 2 TBSP Chili Powder
- 2 TBSP Ground Cumin
- 1 TBSP Brown Sugar
- 1 TBSP Chipotle Pepper Sauce
- 2.5 tsp Dried Basil
- 1.5 tsp Smoked Paprika
- 1 tsp Salt
- 0.25 tsp Cinnamon
- 0.5 tsp Dried Oregano
- 0.25 tsp Unsweetened Cocoa Powder
- 1 TBSP Brewed Coffee
- 0.5 tsp Ground Black Pepper* (I never use pepper; some people prefer it)
- 32 oz Dark Red Kidney Beans/ Pink Beans
- Prep Time: 35 minutes
- Cook Time: 2 hour 15 minutes
- Ready In: 2 hour 50 minutes
- Heat oil in a skillet over medium heat; Cook and stir all Pepper Mixture Ingredients in the hot oil until softened.
I added 2X orange habaneros and removed 2X red jalepeños. 20X heat increase - only do this if you *really* enjoy heat.
I used fat from the beef stock I made instead of olive oil.
- Heat a large pot over medium-high heat. Cook and stir beef and pork in the hot pot until browned and crumbly, 7 to 15 minutes. Add Worcestershire sauce and garlic powder. Add beef broth over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 5 minutes. Stir Pepper Mixture into Beef Base.
I went with 1/3 Bison,
1/3 Sirloin, 1/3 Pork.
- Add Tomato Base Ingredients to the Beef Base and Pepper Mixture and stir in. Add Seasoning Ingredients to Beef Base, Pepper Mixture, and Tomato Base and stir in. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally, then cook 30 minutes uncovered stirring occasionally.
- Mix Bean Ingredients into Beef Base, Pepper Mixture, Tomato Base, and Seasoning Ingredients. Bring heat up, then lower it continuing to simmer until beans are hot, about 30 minutes more.
It's a very complex and full flavored chili. The extra heat will be distracting if you're not used to habanero level heat; stick with jalapeños if you don't eat food with heat on a weekly basis and you'll appreciate the complexity without distraction.
Last edited by Frog; November 13th, 2017 at 11:20 PM.
I'll make the broth on Saturday with photos/explanations first, then I'll make the Chili on Sunday.
great idea now if only i wasnt too lazy to type things down and could be bothered to take pictures that arent ugly
k heres what I did
I didnt weigh or count any of the things in advance and you shouldnt either cause cooking isnt about mathematics. eyeballing is good enough
the amount shown here is enough to feed a group just big enough to play mafia
or if you dont have any friends you can freeze it and gorge on it during the week like me
veggies n stuff
drain beans n things to they dont water down the glorious taste later
just um use whatever you have at hand, really
I eyeballed it all
put it into a box
shake dat box
ended up using double the amount shown here, didnt take pics after adding more
thats about 500 g of beef
any piece of the animal is fine as long as you can grind it
throw it into the pan using whatever oil you prefer
sorry no pic of it being done
should be really crumbley, well browned
you can add some spices to the meat during the process but I find that unnecessary given its going to have enough time to soak up taste and spices later
get teh meat out, throw in veggies (bell pepper, onions, garlic)
grabbed a bunch of random chili peppers from the freezer (this years harvest, the chili powder used in the seasoning are dried ones from last year)
slice them up
throw everything (sauteed veggies, browned meat, chili peppers, drained beans, sieved tomatoes) into one pot
bring it up to heat while stirring, then let it simmer for at least an hour and as long as you have
if ur going to let it simmer for longer than an hour you'd want to the beans a bit later
french bread is great
onionized french bread is goat
For Frog's Competition Chili
[and just in general]
Stock/Broth/Bone Broth has several common uses:
- Rich umami flavor can be injected into recipes like chilis, stews, etc.
- Can replace oil/fat/bouillon in any recipe
- Nutrient rich; great for keeping up the immune system, strong hair/nails, helps with inflammation, and strengthens bones and joints.
- I bought all ingredients new and organic $37.54 ; serves 12 portions easily if you want it to eat as is. $3.13 per meal for a super rich nutrient meal. You can easily spend half if you don't buy all organic like me.
Oven Roasting Ingredients
- 6 LBs bones [I used 3 LBs oxtail 3 LBs milk bone with a bit of meat]
- 1 Yellow Onion [chopped WITH PEEL, cut out the roots though]
- 10 oz Carrot Julienne [alternatively 3 lrage carrots chopped]
- 1 stalk celery [chop into like quarters]
- 1 medium russet potato [chopped]
- 1 Tomato [chopped]
- 1 Parsnip [chopped]
- Garlic Cloves [i dunno, i used like 2-4 sliced]
- Fresh Bay Leaves [like 4 I guess, but you could use just 1 and more fresh parsley instead, slice em up]
- 1 Serrano Chili Pepper [chopped]
- 1 TBSP salt
- 2 tsp ground Thyme
- Pepper - [like 16 turns on the peppercorn grinder, that's like 8 peppercorns]
- 12 Cups Water Total
- Prep Time: 1 hour 15 minutes
- Cook Time: 5-48 hours
- Ready In: 6-49 hours
- Preheat oven to 400 F.
- Place bones in shallow pan[s].
- Chop onion (with peel) and carrots.
- Cover bones with onions and carrots.
- Place pan[s] in oven and bake for 30 minutes flipping the bones every 15 minutes or so.
- Reduce heat to 300 F and continue baking for 30 more minutes, flipping every 15 minutes or so.
- Meanwhile chop Vegetable Extras.
- Pour contents of baking tray into a LARGE pot.
- Pour about a cup into the tray[s] and scrape off the brown bits and pour into the pot.
- Pour Vegetable Extras into the pot.
- Add Spices to pot.
- Pour remaining Water so that a total of 12 cups has been added to the pot.
- Bring pot to boil uncovered.
- Bring pot to simmer and then cover.
- Continue simmering for 5 - 48 hours, even 72 if you feel like it. The longer the better.
~12 hours in
Last edited by Frog; November 12th, 2017 at 08:38 AM.
^ looks great, how do you store that?
Last edited by npstr; November 12th, 2017 at 10:41 PM.
I'm also fishing out the solid parts and eating it as a stew in the mean time.
Once I'm ready to store it:
1. Fish out remaining solid parts with a strainer. (You'll have a lot less solid parts if you go full knuckle and no ox tail)
2. Pour liquid stock into containers (or ice cube trays) and let cool.
3. Place containers in fridge, wait for fat to separate. There should be a thin layer of fat on top, scrape it off.
4. Freeze what you're not going to use this week, keep what you will use in the fridge.
So e.g. I'm keeping ~2 Cups of stock, and I'm freezing the rest as ice cubes. The ice cubes are just easier to use.
Ok, so it was probably perfect 24 hours in, 36 hours in the bottom burnt a bit so I only got ~ 5 meals of stew and 2.5 cups of stock out of it. The pot I was using was too thin :-/
Im picking up Barefoot Contessa:
Back to Basics by Ina Garten.
I'll share my progress and comments starting in January as I work through every listed recipe; this is the list of recipes:
Campari Orange Spritzer, 33
Juice of a Few Flowers, 37
Mango Banana Daiquiris, 47
Pomegranate Cosmopolitans, 41
Sunrise Smoothies, 224
Bruschetta with Peppers & Gorgonzola, 48
Gravlax with Mustard Sauce, 34
Parmesan & Thyme Crackers, 30
Roasted Shrimp Cocktail, 38
Savory Palmiers, 43
Chilled Cucumber Soup with Shrimp, 66
Cream of Fresh Tomato Soup, 59
Homemade Chicken Stock, 61
Italian Wedding Soup, 72
Lobster Corn Chowder, 55
Pappa al Pomodoro, 68
Roasted Butternut Squash Soup & Curry Condiments, 70
Roasted Potato Leek Soup, 63
Cape Cod Chopped Salad, 78
Creamy Cucumber Salad, 85
Mache with Warm Brie & Apples, 98
Old-Fashioned Carrot Salad, 81
Roasted Butternut Squash Salad with Warm Cider Vinaigrette, 88
Roasted Pears with Blue Cheese, 96
Roasted Tomato Caprese Salad, 90
Soft-Shell Crab Sandwiches, 138
Truffled Filet of Beef Sandwiches, 94
Baked Shrimp Scampi, 128
Bay Scallop Gratins, 132
Chicken Bouillabaisse, 111
Company Pot Roast, 117
Coq au Vin, 115
Dinner Spanakopitas, 149
Easy Sole Meunière, 131
French Bistro Steaks with Provençal Butter, 122
Herb-Marinated Loin of Pork, 126
Indonesian Grilled Swordfish, 135
Mustard-Roasted Fish, 136
Niman Ranch Burgers, 120
Parker's Beef Stew, 124
Pasta with Pecorino & Pepper, 143
Prosciutto Roasted Bass with Autumn Vegetables, 141
Roasted Turkey Roulade, 109
Spring Green Risotto, 147
Tagliarelle with Truffle Butter, 152
Tomato & Goat Cheese Tarts, 92
Tuscan Lemon Chicken, 106
Warm Goat Cheese in Phyllo, 86
White Pizzas with Arugula, 82
Wild Mushroom Risotto, 144
Baked Potatoes with Yogurt & Sour Cream, 166
Baked Sweet Potato "Fries", 180
Celery Root & Apple Purée, 169
Chive Risotto Cakes, 174
Confetti Corn, 160
Creamy Cheddar Grits, 163
Maple-Roasted Butternut Squash, 158
Orange Pecan Wild Rice, 164
Oven-Roasted Vegetables, 171
Pan-Roasted Root Vegetables, 176
Parmesan-Roasted Broccoli, 172
Roasted Parsnips & Carrots, 179
Roasted Tomatoes with Basil, 183
Affogato Sundaes, 217
Apple Dried Cherry Turnovers, 196
Baked Chocolate Pudding, 281
Brownie Pudding, 218
Chocolate-Dipped Strawberries, 198
French Apple Tart, 191
French Chocolate Bark, 200
Fresh Lemon Mousse, 194
Fresh Raspberry Gratins, 210
Honey Vanilla Fromage Blanc, 206
Honey Vanilla Pound Cake, 208
Old-Fashioned Gingerbread, 202
Plum Crunch, 205
Pumpkin Roulade with Ginger Buttercream, 212
Raisin Pecan Oatmeal Cookies, 214
Bagels with Smoked Salmon & Whitefish Salad, 238
Baked Blintzes with Fresh Blueberry Sauce, 230
Blueberry Streusel Muffins, 244
Buttermilk Cheddar Biscuits, 228
Country French Omelet, 227
Easy Sticky Buns, 240
Easy Strawberry Jam, 250
Fruit Salad with Limoncello, 248
Homemade Granola Bars, 242
Homemade Muesli with Red Berries, 234
Tri-Berry Oven Pancakes, 237
Date Nut Spice Bread, 246
Garlic Ciabatta Bread, 184
I'll also be picking up GUERRILLA Tacos by Wesley Avila.
I haven't tried Guerrilla Tacos yet, and I'm not planning on traveling to LA anytime soon so I'll work through these recipes instead:
Here's an example:
Was going through some junk emails (from school) earlier today, and found this book, which definitely caught my eye
"Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more."