Chili Recipe Dump

[TDub]

use elk instead of beef and thank me later.

[KUTradition]

actually, i generally use ground turkey

[ChalkRocker]

Good bump, traddy

[TDub]

actually, i generally use ground turkey

ok use elk instead of ground turkey haha.



on a semi related note.....ever had pheasant?

[Mjl]

actually, i generally use ground turkey

ok use elk instead of ground turkey haha.



on a semi related note.....ever had pheasant?

I don't think you're allowed to kill or eat them, regardless of how poor they are

[TDub]

actually, i generally use ground turkey

ok use elk instead of ground turkey haha.



on a semi related note.....ever had pheasant?

I don't think you're allowed to kill or eat them, regardless of how poor they are

hahah theres an H there dammit. don't get ous are riled up now...

[ousdahl]

lol

[ousdahl]

I've shared this story before, but I went to some Anthony Bourdain q&a thing in KC years ago.

Of course, someone stands up and asks, "so what's your opinion on cannibalism?"

without batting an eye he responds with something like, "medium rare, with a dash of pepper."

[KUTradition]

actually, i generally use ground turkey

ok use elk instead of ground turkey haha.



on a semi related note.....ever had pheasant?

in chili? no

but, i have had pheasant nuggets and they were delicious (i even harvested the birds myself, out near Ness City)

[TDub]

Ive never had it, but I hink I'll try them next year. I can hunt them right out my back door..literally.

[KUTradition]

it was years ago i that i had pheasant, but my recollection is that it was delicious and not very chicken-like at all

plus, they’re an invasive species…so murder away, i say

[KUTradition]

which reminds me…i don’t think we’ve talked about the niche market of python meat in south/central florida. apparently it’s a burgeoning market

i’ve had other reptiles, but not python. i’d for sure give it a try if the opportunity presented itself

[jhawks99]

I've had pheasant twice. My cousin smoked some that he shot, super dry. Almost jerky-like.

The second time I had it was by disgraced, former New Orleans chef John Besh. He served the legs confited and the breast roasted. Confit was good, the breast was dry and flavorless.

[CrimsonNBlue]

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

I think there's something to it sitting overnight. It tastes different. I experience the same thing when making pico de gallo.

[CrimsonNBlue]

I use two pounds of ground meat. The one constant is that a pound of it has to be ground sausage, usually italian or hot italian sausage. The other pound, beef, turkey, bison, game, whatever, maybe whatever is on sale.

[KUTradition]

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

I think there's something to it sitting overnight. It tastes different. I experience the same thing when making pico de gallo.

glad i’m not the only one

[jhawks99]

Am I the only one who makes chili and cheese omlettes the next day? Pretty tasty.

[CrimsonNBlue]

Chili and cinnamon rolls, duh.

[jhawks99]

Chili and cinnamon rolls, duh.

That's how our grade school lunch ladies rolled.

[zsn]

While I don’t have firsthand knowledge about chili (other than the all-beans version) I think the tastes-better-second-day phenomenon has to do with heating-cooling-heating cycle rather than length of the cooking. Has something to do with how the flavors combine with the food. The cooling helps the flavors enter the food pieces, similar to marinades