contest BEGIN! Chili and Cornbread Throwdown
- Thread starter The Hot Pepper
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BOOSH!
Y'all know it.
6 Guajillos and 3 Anchos...
makes ~1/2 cup coarse ground chili pow.
Just enough for shenanigans to ensue.
Y'all know it.
6 Guajillos and 3 Anchos...
makes ~1/2 cup coarse ground chili pow.
Just enough for shenanigans to ensue.
I'm Hornitos ...
Ground beef's in butcher's paper, and it's more than tonight's, so I didn't have room to pose it with everything ... might take. out the tomato paste later too, who knows ...
I've got some awesome beef franks on hand, with fresh buns, and some wooden sticks ... No promises on that sheeeeit, though ...
Time to squeeze in a quick latte, and then back to cactus blood ...
Ground beef's in butcher's paper, and it's more than tonight's, so I didn't have room to pose it with everything ... might take. out the tomato paste later too, who knows ...
I've got some awesome beef franks on hand, with fresh buns, and some wooden sticks ... No promises on that sheeeeit, though ...
Time to squeeze in a quick latte, and then back to cactus blood ...
One sweet onion, two red bells, two green poblanos, one fresno.
Sweat that till the onions aren't white no more.
Then toss in one 28oz can of diced tomatoes and one 14.5oz can of diced tomatoes with green chilies.
Get your 1 tbsp oregano, 1 tbsp basil, 1 tbsp onion pow, 1 tbsp paprika, 1 tbsp cumin, 1 tsp cayenne, 1 tsp garlic pow, and the ~1/2 cup guajillo/ancho pow on deck.
'cause that's going in after a 30 min cook down and a beer up.
Once you add all your awesome...
and get your
on... things should be lookin' like this.
add a cup of water and set things here for about an hour.
Don't forget to toss in your 3 cloves of finely chopped garlic at this point. It's key!
Sweat that till the onions aren't white no more.
Then toss in one 28oz can of diced tomatoes and one 14.5oz can of diced tomatoes with green chilies.
Get your 1 tbsp oregano, 1 tbsp basil, 1 tbsp onion pow, 1 tbsp paprika, 1 tbsp cumin, 1 tsp cayenne, 1 tsp garlic pow, and the ~1/2 cup guajillo/ancho pow on deck.
'cause that's going in after a 30 min cook down and a beer up.
Once you add all your awesome...
and get your
on... things should be lookin' like this.
add a cup of water and set things here for about an hour.
Don't forget to toss in your 3 cloves of finely chopped garlic at this point. It's key!
Nice .. great colors on that ..
Like the DOF shot, too ...
Like the DOF shot, too ...
OK I think I got it fixed 
http://thehotpepper.com/topic/53006-begin-chili-and-cornbread-throwdown/?p=1114149
http://thehotpepper.com/topic/53006-begin-chili-and-cornbread-throwdown/?p=1114149
In the mean time... brown some 80/20 ground chuck in some CI... that's always fun.
Then transfer the meat to a container for the fridge... and pour the juice into the mix.
You can also waste some time grating ColbyJack.
and mashing a 1/4 can of red beans.
Then transfer the meat to a container for the fridge... and pour the juice into the mix.
You can also waste some time grating ColbyJack.
and mashing a 1/4 can of red beans.
JJJesus.
I stopped cooking to study that.
Really nice!
I stopped cooking to study that.
Really nice!
salsalady
eXtreme Business
SUMBITS!!!
ihateyouiloveyouihateyouILOVEYOU!!!!
Seriously, Dude, taking plating pictures of a cheese grater, grated cheese, on a plate with previoulsy plated chopped ingredients with nary an onion oit of place????????????? and I'm drooling over the keyboard and licking the screen.....
OK- I'm pretty sure I love you, SumBits.......but sheesh....dude...
We really need to move to SoFlo...right next to SumBits or Fiddy!!!!!.
OH! Husker's queso Cornbread....Looks really good.
ihateyouiloveyouihateyouILOVEYOU!!!!
Seriously, Dude, taking plating pictures of a cheese grater, grated cheese, on a plate with previoulsy plated chopped ingredients with nary an onion oit of place????????????? and I'm drooling over the keyboard and licking the screen.....
OK- I'm pretty sure I love you, SumBits.......but sheesh....dude...
We really need to move to SoFlo...right next to SumBits or Fiddy!!!!!.
OH! Husker's queso Cornbread....Looks really good.
Sufficiently caffeinated and have pushed off on this voyage ...
DC Throwback 30mo to the last time I rocked this cheese:
http://thehotpepper.com/index.php?/topic/9178-The-Drunken-Chef/page__view__findpost__p__670851
Smokin' in the Cameron, having just learned to rock a PC from SoFlo ...
SOS, am still fumbling around in the kitchen ...
DC Throwback 30mo to the last time I rocked this cheese:
http://thehotpepper.com/index.php?/topic/9178-The-Drunken-Chef/page__view__findpost__p__670851
Smokin' in the Cameron, having just learned to rock a PC from SoFlo ...
SOS, am still fumbling around in the kitchen ...
Thanks SL. Get down here!
Add the red bean paste and red beans. Stir.
The refriged browned meat gets stirred in gently. Don't want to break up all the good clumpiness, but sometimes that is impossible. This goes for another 15-30 mins for the juiceinexst to mingle, frolic, dance, rumspringa... you know.
Use this time to mix up your cornbread batter. And finely dice some pepperoncini to throw into that mix.
Let it take five. Then make some cornbread flapjacks. Hells yeah!
And get your slices of Muenster ready. That stuff goes between the pancakes.
You need to check your monitor calibration my friend. The beans you posted are WAY off, MX. Didn't want to say it... but there you go.
It's very possible you are looking at raw veggies vs. cooked veggies vs. even longer cooked veggies. I have no problem with the colors in my posts.
BeerBreath's colors are better than yours.... just sayin' sayin'.
Add the red bean paste and red beans. Stir.
The refriged browned meat gets stirred in gently. Don't want to break up all the good clumpiness, but sometimes that is impossible. This goes for another 15-30 mins for the juiceinexst to mingle, frolic, dance, rumspringa... you know.
Use this time to mix up your cornbread batter. And finely dice some pepperoncini to throw into that mix.
Let it take five. Then make some cornbread flapjacks. Hells yeah!
And get your slices of Muenster ready. That stuff goes between the pancakes.
able eye said:Sum you coulda matched up the colors on the veggies better son.
Cuz they totally change from that first pic to the 2nd.
You need to check your monitor calibration my friend. The beans you posted are WAY off, MX. Didn't want to say it... but there you go.
It's very possible you are looking at raw veggies vs. cooked veggies vs. even longer cooked veggies. I have no problem with the colors in my posts.
BeerBreath's colors are better than yours.... just sayin' sayin'.
OK, I'd love to talk curves, but folks be hatin' long thereafter, so I'm going to drop some dried pod and maybe JHP knows what it is ...
Smells like a yellow 7-pot simmering in the stock ...
Onions in Benton's bacon fat ...
The picture tells nothing of the smell in the house ... BigB on the rec, there.
Went up for 10k ft view, got maced ...
Let the meat drop, 2:1 chuck:ribeye ...
Smells pretty good in here ...
Smells like a yellow 7-pot simmering in the stock ...
Onions in Benton's bacon fat ...
The picture tells nothing of the smell in the house ... BigB on the rec, there.
Went up for 10k ft view, got maced ...
Let the meat drop, 2:1 chuck:ribeye ...
Smells pretty good in here ...
Attachments
Weird.... The beer image link I posted earlier keeps getting torn. Must be too awesome.
Chili con Carne y Frijoles Rojos
Yep. I love making chili. It's always different because I usually eyeball all the ingredients that go into it. Plus, I have a base chili that I'm usually adding whatever seems appropriate at the moment. Probably no different than a lot of you.
I concentrated on putting measurements down on this one, but I still ended up adding more of something after tasting... several times... which is essential for good chili.
Chili:
2 red bell (chopped), 2 poblano (chopped), 1 sweet onion (chopped)... sweat this till the onions are translucent.
1 (28oz) can diced tomato, 1 (14.5oz) can diced tomato with green chilies, let cook for 30 mins then add:
1 tbsp oregano, 1 tbsp basil, 1 tbsp onion powder, 1 tbsp paprika, 1 tbsp ground cumin...
1 tsp cayenne powder, 1 tsp granulated garlic...
and ~1/2 cup chili powder (6 Guajillo, 3 Ancho de-stemmed and seeded)
3 cloves finely chopped fresh garlic cloves
Stir. Add 1 cup water. Add in browned ground beef juices (see below) and let simmer for ~1 hour.
Click this link for visuals.
~1.5lbs 80/20 ground chuck beef... brown in separate skillet. Put cooked meat in container for refrigeration rest. Pour juices into pot of cooking veggies.
Leave a coating of cooked fat in the skillet. Essential for cornbread pancakes.
Shred ~1+ cup ColbyJack cheese.
Thin slice about 6-8 slices of Muenster cheese with cheese slicer. Let sit on plate to reach room temp.
Smash a quarter of a 15.5oz can of red beans. The bean paste is used to thicken the chili slurry/gravy. The rest of the beans go into the pot whole.
See this link.
After 1 hour cook, add bean paste, whole beans, and ~1/2 cup AP flour slowly, while stirring, in intervals so as not to clump. Stir thoroughly to mix in that bean paste.
Fold in the browned chuck. Let simmer ~30 mins.
Edit: I add salt at the end. In this case, it was ~1 1/2 tsp of Kosher salt. Also added in ~1/2 tbsp more of paprika and ~1 tsp of fresh ground black pepper in the last 5 mins of cook time. Plus about 1 cup shredded ColbyJack. Stir it up!
Looky here!
Make cornbread pancakes with:
1 cup corn meal, 3/4 cup AP flour, 1 tbsp sugar, 1 1/2 tsp baking powder... mix up.
2 large eggs, 1 1/2 cup 2% milk, 5 tbsp melted unsalted butter, 3 finely chopped pepperoncini... mix up.
Mix all together and let sit for 5 minutes.
Pour out ladle-full of batter on medium hot skillet. 45-50 count and flip for 30-40 count.
Add slices of muenster between pancakes.... enough already! PICS!
Chili thinly spread over cornbread...
Yep. I love making chili. It's always different because I usually eyeball all the ingredients that go into it. Plus, I have a base chili that I'm usually adding whatever seems appropriate at the moment. Probably no different than a lot of you.
I concentrated on putting measurements down on this one, but I still ended up adding more of something after tasting... several times... which is essential for good chili.
Chili:
2 red bell (chopped), 2 poblano (chopped), 1 sweet onion (chopped)... sweat this till the onions are translucent.
1 (28oz) can diced tomato, 1 (14.5oz) can diced tomato with green chilies, let cook for 30 mins then add:
1 tbsp oregano, 1 tbsp basil, 1 tbsp onion powder, 1 tbsp paprika, 1 tbsp ground cumin...
1 tsp cayenne powder, 1 tsp granulated garlic...
and ~1/2 cup chili powder (6 Guajillo, 3 Ancho de-stemmed and seeded)
3 cloves finely chopped fresh garlic cloves
Stir. Add 1 cup water. Add in browned ground beef juices (see below) and let simmer for ~1 hour.
Click this link for visuals.
~1.5lbs 80/20 ground chuck beef... brown in separate skillet. Put cooked meat in container for refrigeration rest. Pour juices into pot of cooking veggies.
Leave a coating of cooked fat in the skillet. Essential for cornbread pancakes.
Shred ~1+ cup ColbyJack cheese.
Thin slice about 6-8 slices of Muenster cheese with cheese slicer. Let sit on plate to reach room temp.
Smash a quarter of a 15.5oz can of red beans. The bean paste is used to thicken the chili slurry/gravy. The rest of the beans go into the pot whole.
See this link.
After 1 hour cook, add bean paste, whole beans, and ~1/2 cup AP flour slowly, while stirring, in intervals so as not to clump. Stir thoroughly to mix in that bean paste.
Fold in the browned chuck. Let simmer ~30 mins.
Edit: I add salt at the end. In this case, it was ~1 1/2 tsp of Kosher salt. Also added in ~1/2 tbsp more of paprika and ~1 tsp of fresh ground black pepper in the last 5 mins of cook time. Plus about 1 cup shredded ColbyJack. Stir it up!
Looky here!
Make cornbread pancakes with:
1 cup corn meal, 3/4 cup AP flour, 1 tbsp sugar, 1 1/2 tsp baking powder... mix up.
2 large eggs, 1 1/2 cup 2% milk, 5 tbsp melted unsalted butter, 3 finely chopped pepperoncini... mix up.
Mix all together and let sit for 5 minutes.
Pour out ladle-full of batter on medium hot skillet. 45-50 count and flip for 30-40 count.
Add slices of muenster between pancakes.... enough already! PICS!
Chili thinly spread over cornbread...
I'm couldn't read right now, but the pics do an excellent job of conveying the dish ...
Nice stretch on the cheese, there, to
I've never had that kind of pancake, but there's never been a thing in the world w/ melted muenster that I didn't love ...
Nice.
I need to hussle on some cornbread, but a little update in pics ...
Reduced spicy chicken stock, pods removed ...
De-glazed a little bit w/ a couple ounces of Hornitos and a half a tsp of powdered keffir lime leaf ...
Combined ...
Approval.
First dump ...
We've got a fallen soldier ...
I use them so infrequently that I forget about slimy beans from cans ...
More, soon ...
Nice stretch on the cheese, there, to
I've never had that kind of pancake, but there's never been a thing in the world w/ melted muenster that I didn't love ...
Nice.
I need to hussle on some cornbread, but a little update in pics ...
Reduced spicy chicken stock, pods removed ...
De-glazed a little bit w/ a couple ounces of Hornitos and a half a tsp of powdered keffir lime leaf ...
Combined ...
Approval.
First dump ...
We've got a fallen soldier ...
I use them so infrequently that I forget about slimy beans from cans ...
More, soon ...
grantmichaels said:...
I use them so infrequently that I forget about slimy beans from cans ...
ImageUploadedByTapatalk1423376937.367577.jpg
...
Making chili is one place where canned ANYTHING is fair game. I won't use fresh tomatoes in my chili because with all the spices I use... I can't tell the fuckin' difference.
True Story.
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