Let's talk about Chili

[FriendlyFire]

:O Mobboss is back.
I though he might have become one of those poor VA that died on the waiting lists. Given hes health problems. Good to see our favorite Republican is back

I also like how the measurements are1 small jar of Jalapenos.

 

[onejayhawk]

2 cans black beans.
2 cans kidney beans.
2 can garbanzo beans.
1 small jar of Jalapenos.
2 cans diced green chilis.
2 cans rotel.
1 large purple onion.
2 diced zucchinis.
1 cup rice.
1 pound diced chicken.
1 package spicy hot sausage.
Franks hot sauce or tabasco to taste

I puree the onion, zucchinis and jalapenos in a food processor. Pre cook the rice before adding it in. I also had some red pepper to the chicken when I brown it.

I also add some Cajun seasoning in as well to taste. I brown the chicken and sausage in a skillet with just a little olive oil and red pepper. I then toss the rest of it into a big crockpot. Let it simmer for a couple hours to get it to set together right. Makes enough chili for dinner that night and take to work lunches the next day or so.

This is not chili, at least in the usual sense. The indispensable ingredient is dried chiles of some kind.

That said, every island in the Caribbean has a spicy beans and rice recipe. This is good company.

J

 

[Cheezy the Wiz]

Mobby's a Washingtoner, it may be a Seattle thing.

Looks wonderfully delicious, but with the courgette and plethora of beans (with some being pureed) I would almost categorise it as a stew of some kind.

I might substitute sriracha for Franks, too, just to try it out.

 

[shadowplay]

I'm getting conflicting information on what to do with the leftovers. Can beef chili sit out overnight? People are telling me it can stay out over-night and be put away in the morning, but this contradicts ordinary food safety guidelines.

 

[Borachio]

Depends on the temperature of the kitchen, I'd say.

I don't believe the presence of chillies in any dish has a bearing on preservation. But it may have a slight effect. If that's what you're hinting at.

Stick it in the freezer for a forthnight and the "heat" intensifies, btw. Though why that should be true, I don't know. Maybe it's all in the mind.

 

[madviking]

I'm getting conflicting information on what to do with the leftovers. Can beef chili sit out overnight? People are telling me it can stay out over-night and be put away in the morning, but this contradicts ordinary food safety guidelines.

just cover it with some saran wrap and microwave it before you eat it and it'll be just fine.

 

[onejayhawk]

Depends on the temperature of the kitchen, I'd say.

I don't believe the presence of chillies in any dish has a bearing on preservation. But it may have a slight effect. If that's what you're hinting at.

Stick it in the freezer for a forthnight and the "heat" intensifies, btw. Though why that should be true, I don't know. Maybe it's all in the mind.

This is correct. The active ingredient of chiles does not effect contamination. It is not safe to leave out overnight. The rule of thumb is 40° to 140° F (5° to 60° C) is unsafe. Acidity can buy you some slack, but chili has little of that.

J

 

[Zelig]

I'm getting conflicting information on what to do with the leftovers. Can beef chili sit out overnight? People are telling me it can stay out over-night and be put away in the morning, but this contradicts ordinary food safety guidelines.

Chili's not going to be particularly different than any other food.

Put it in the fridge.

Sometimes I forget food out, in which case I eat it quickly and don't serve it to other people.

just cover it with some saran wrap and microwave it before you eat it and it'll be just fine.

Bacteria poop.

 

[onejayhawk]

I want to make my own ketchup for the restaurant, save some dough. I'm using tomatoes of course, bananas as a thickener, but want to add a touch of chili flavor and there are chilis here. How do I get the flavor from the pepper into the ketchup? Just blend them in and heat? We have plenty of bananas here and banana ketchup is a product sold in the stores, though far too sweet for my tastes. Still red though. Thankfully can still get Hunts and Heinz for personal use up until we make our own. Also to be found are hot sauces and I'm thinking of just adding some when we make a batch, but figured I'd ask and see what the different experiences are.

I ran across this, from honest to goodness French chef (he was on the Netherlands version of Top Chef). If I was Thai, I would add a spoon of peanut butter or use some sesame oil. tastes in your area may be different.

Fresh Chile Sauce which is perfect for a quick chicken fry-up or even fish curry.
Mix in a robot mixer the unseeded peppers with fresh ginger, loads of cilantro, lime juice, soy sauce, thai fish sauce, ginger syrup, salt, pepper and garlic. If you miss one on of those ingredients, dont sweat it.
Cut chicken in pieces and quickly grill the outside on highest heat (love to use Chilli oil* to do that, add the chilli sauce while on high heat for 2/3 minutes, add coconut milk and simmer on the lowest heat for 10 minutes.

Another poster had a varient.

Seeded and chopped about 6 jalapeno/mucho machos, 2 shallots, some fresh basil, and a hunk of ginger and put them into the food processor with a touch of sesame oil, and chopped them all up very fine (not quite puree) in the food pro. Added a liberal dose of salt, and moved it all over to a wok over medium heat. Cooked it for about three minutes, until the aromatics really got working, and then added a can of coconut milk (which did a great job cutting the heat of the peppers to a tolerable level!)

Seared up the thighs for about 8 minutes (4 minutes a side).

The reply:

One suggestion would be to not marinate with ginger, just to keep the 2 mixes clashing while adding soy sauce to the ginger/basil mix instead of salt.

J

 

[de Maistre]

Green Arrow's chili recipe:

1 ½ pounds lean sirloin chunks
2 tblsp of cumin
2 tblsp of paprika
1 tblsp of cayenne
1 cup minced onion
½ cup of chopped green pepper (optional)
2 tblsp minced garlic
1 tblsp fresh ground black pepper
1 ½ tsp of salt
½ of dried basil, crushed
1 tblsp California chili powder (hot)
1 tblsp Gebhardt chili powder
1 tblsp Hot New Mexico chili powder
1 16 oz. can of tomatoes cut up
2 8 oz. cans of tomato sauce
2 16 oz. cans of dark red kidney beans partially drained
1 tsp of brown sugar
Tobasco sauce to taste
½ cup water

Looks.. spicy.

 

[Cheezy the Wiz]

I'm getting conflicting information on what to do with the leftovers. Can beef chili sit out overnight? People are telling me it can stay out over-night and be put away in the morning, but this contradicts ordinary food safety guidelines.

I can't think of a scenario where allowing meat to sit between 40-140F for more than four hours is an acceptable practice. Let it sit out if you wish, but be sure to enjoy the likely clostridium perfrigens sickness...