How do you cook it?

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PITCavsFan

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This is one of my competition ground beef chili recipes. You can't have other meats, beans or large chunks of veggies in it.

Who wants large chunks of veggies in their chili? Thank god they banned it.
 

Benway

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The only chili I have ever disliked is Skyline, that Cincinnati style stuff.
I've had almost Anything in chili, and it works like a charm. (Even mushrooms)

Green Bell pepper is the only ingredient upon which I insist. I've had it with Okra, Quinoa, even Kale for crying out loud. It's tough to ruin this pepper stew.
 

Randolphkeys

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Jack Brickman

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The only chili I have ever disliked is Skyline, that Cincinnati style stuff.
I've had almost Anything in chili, and it works like a charm. (Even mushrooms)

Green Bell pepper is the only ingredient upon which I insist. I've had it with Okra, Quinoa, even Kale for crying out loud. It's tough to ruin this pepper stew.

When I make chili I typically use green and red bell peppers, a Vidalia onion, a can of corn (frozen works too, obviously), and a can of diced tomatoes with green chilies as far as veggies go. Sometimes I add a jalapeno or habanero pepper if I want it a little spicier, but I've usually got home made hot sauce on hand, as I have a couple of friends who make it and do a great job. One even grows his own peppers.

Also use hot ground sausage from Neese's, which is a NC company, and a couple of different kinds of beans.

Usually makes for a really good chili.
 

IWantAKouki

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Chili is kinda like pizza which is kinda like sex. I was hosting a large group one time and had some vegetarian guests. Made a chili "starter" with the requisite chilies, tomato, onion, garlic, spices etc then broke 1/4 of that off to make an "accidentally vegan" chili with beans, corn, quinoa. The accidentally vegan chili was great. I also didn't consider that the vegetarian guests didn't have a high heat tolerance so I ended up eating most of it lol

My go-to "secret ingredient" is Edmund Fitzgerald. Not a ton - I think when the beer is a pronounced flavor in chili it is a gimmick - but has those roasty, chocolately, bittersweet notes that go great in chili ala adding coffee or chocolate. Same thing with chipotle/adobo/smoke, it's great in moderation but when it's the prominent flavor I think its a gimmick.

Also it is far from "chili purist" but maybe my favorite way to eat it is next morning breakfast over white rice with over-easy eggs, cheddar, green onions, and sour cream.

Damn, we are running out of chili season...but my grilling season officially started today with grass-fed strips on the Akorn. I respect those who grill in the winter but my setup isn't great for that...
 

Jack Brickman

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Chili is kinda like pizza which is kinda like sex. I was hosting a large group one time and had some vegetarian guests. Made a chili "starter" with the requisite chilies, tomato, onion, garlic, spices etc then broke 1/4 of that off to make an "accidentally vegan" chili with beans, corn, quinoa. The accidentally vegan chili was great. I also didn't consider that the vegetarian guests didn't have a high heat tolerance so I ended up eating most of it lol

My go-to "secret ingredient" is Edmund Fitzgerald. Not a ton - I think when the beer is a pronounced flavor in chili it is a gimmick - but has those roasty, chocolately, bittersweet notes that go great in chili ala adding coffee or chocolate. Same thing with chipotle/adobo/smoke, it's great in moderation but when it's the prominent flavor I think its a gimmick.

Also it is far from "chili purist" but maybe my favorite way to eat it is next morning breakfast over white rice with over-easy eggs, cheddar, green onions, and sour cream.

Damn, we are running out of chili season...but my grilling season officially started today with grass-fed strips on the Akorn. I respect those who grill in the winter but my setup isn't great for that...

I usually use bourbon and a splash of smokey Scotch in my chili. Works well.
 

Hurl Bruce

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A catering company I worked for a while ago made this creamy red sauce with sausage, and I wanted to try to recreate it.

Took some sweet sausage, took it out of the casing, and cooked it torn apart into chunks. Added some onion and garlic, and chili flakes. Chopped some peeled tomatoes and added that to the sausage with some heavy whipping cream. Chopped some fresh basil and added that as well.

1332x2370.jpeg.18a20a7697d54fc5b28524106a59fb8c


Threw some parsley in, simmered, then cooked some bowtie pasta. Threw the pasta in a frying pan, cooked it in some sauce, then threw some parmesan and parsley on top.

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So good. Next time, I might thicken it with some tomato paste then thin it as needed with some pasta water. Still...so good.
 

IWantAKouki

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@Hurl Bruce inspired me to make this tonight...

This is actually a combo I came up with on my own like ten years ago, but I used to make it more "Americanized" with heavy cream turning it into more a pink sauce.

Pork chop and spaghetti alla puttanesca.

This time I think I made it fairly authentically I think.

Diced onion, saute in olive oil. Once sweated, canned whole peeled san marzano, cook n smush until all water evaporated, continue to fry with onions, basically turn into paste. Add chopped olives, capers, anchovy paste, and sweet roasted red bell pepper (I dont think the pepper is traditional). Move to side and fry off a shit ton of sliced garlic and red pepper flakes for a minute, then bring it all together, add some retained tomato canning juice to let it down.

Wet brined the chop for about 4 hours then grilled on the Akron over lump charcoal. Accidentally cooked them well done AND got shit grill marks therefore covered in sauce lol. I don't have enough patience letting the Akron get to temp and I always skimp on charcoal...stupid.

Used fancy bronze cut spaghetti, when it's close to al dente, add a bunch of pasta water to sauce to loosen, then add noods and finish in sauce.

Finished with olive oil and shaved American Grana, my new fave parmesan replacement cause I can't always find the real stuff or its $20/lb

Highly recommended combination if you think you'd like puttanesca. One of those "if I start a restaurant one day this is going on the menu" things. I'm not a huge pasta fan but this is maybe my favorite pasta dish.

Also regarding etymology it translates to pasta of the whore so that's fun.
 

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macbdog

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Anyone know if a website where you put in the ingredients your have and it gives recipe options? Can't get out to store and need to cook from the pantry...
 

FiveThous

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Anyone know if a website where you put in the ingredients your have and it gives recipe options? Can't get out to store and need to cook from the pantry...
Myfridgefood
 

Randolphkeys

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PXL_20210428_001108413.jpg

Instapot El Pastor Tacos:

*2 pounds cubed pork
*Granulated garlic, salt & pepper
*Tablespoon bacon grease
*1/2 red onion diced
*Adobo and two chopped chipotle's from the can
*Tablespoon cumin
*Teaspoon coriander
*Teaspoon oregano
*Squirt of lime juice
*Can of crushed pineapple

What you do...

Cooked the onion salt and pepper in the bacon grease on the "Stew" setting for five minutes.

Added everything else and cooked for five hours.

That's about it, ran it on a high temperature again at the end to evaporate the pineapple juice. Killer shit.
 

Sebastian

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View attachment 5607

Instapot El Pastor Tacos:

*2 pounds cubed pork
*Granulated garlic, salt & pepper
*Tablespoon bacon grease
*1/2 red onion diced
*Adobo and two chopped chipotle's from the can
*Tablespoon cumin
*Teaspoon coriander
*Teaspoon oregano
*Squirt of lime juice
*Can of crushed pineapple

What you do...

Cooked the onion salt and pepper in the bacon grease on the "Stew" setting for five minutes.

Added everything else and cooked for five hours.

That's about it, ran it on a high temperature again at the end to evaporate the pineapple juice. Killer shit.
Do you prefer hard or soft shells?
 

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