Kansas Crimson

Way to poo poo this thread.

Hormel is following thread.

Breaking news.

https://www.hormelfoods.com/newsroom/pr ... ned-chili/

Pass.

some people hate their own assholes

RIP 85

85 once posted how gay people could either poop smellier or bigger poops.
I forgot which.

I'm a fan of extra spiciness for flavor but not for attention.

A few years ago, a co-worker of mine made a burnt end chilli....it was delish...probably more work than most want to put in, like me, but it was very good.

CrimsonNBlue wrote: ↑Fri Oct 16, 2020 1:16 pm

ousdahl wrote: ↑Thu Oct 15, 2020 6:07 pm Is anyone else made a little uneasy by having the word “chili” in the same thread title as the word “dump?”

Feel free to start the Chili Dump Thread on Monday morning.

Lol

Searched for this thread--in the 40's today and first sight of snow--was not going to bump. But then saw last post exactly one year ago.

Moar recipes?

Occasionally, I will soften dried chile pods (ancho, guajillo, chipotle, New Mex, etc.) in the pressure cooker (this can be done stove top as well) then run them through a sausage grinder (blender works too, drain 1st). Add some of the chile water in and pass through a sieve to remove skin and seeds.
Add this chile paste to your favorite chile recipe.

jhawks99 wrote: ↑Mon Nov 01, 2021 7:06 pm Occasionally, I will soften dried chile pods (ancho, guajillo, chipotle, New Mex, etc.) in the pressure cooker (this can be done stove top as well) then run them through a sausage grinder (blender works too, drain 1st). Add some of the chile water in and pass through a sieve to remove skin and seeds.
Add this chile paste to your favorite chile recipe.

Did this except the bolded part.

Whoops. Good flavor, but the pieces of skin were obnoxious.

No fantastic recipe to share, but anytime you see ground beef, replace that with cubed steak. I use NY Strip and cut to ~1/4" cubes.

i think i’ve said before, but i add a can of enchilada sauce in with all my chili cooks...gives it just enough spice

is it just me, or is all chili better on day two?

if i ever have a restaurant or food truck, that might be my schtick…2nd Day Chili

Might mean you're just not cooking it long enough on day one.

I think it's because on day 2 you use it on hotdogs, or tamales, or French fries, etc.

Mjl wrote: ↑Thu Dec 29, 2022 6:41 pm Might mean you're just not cooking it long enough on day one.

in a sense this might be it. i’m often impatient, and so long as the individual ingredients are “cooked”, i’ll dish it up. it’s entirely possible that letting it simmer longer would bring about that 2nd day flavor

not sure

might be time for an experiment