17 replies to this topic

[adp1906]

Hello everyone.
I was wondering if anybody had a really good recipe for
some chili?

[Jason Perlow]

Theres a few good ones in recipegullet.com.

http://recipes.egull...um_quick_cats=2

[CathyL]

Kit Anderson's Bad Attitude Chili.

(Ha! I beat =Mark to it.)

[dave88]

Theres a few good ones in recipegullet.com.

no there arent

[Jason Perlow]

Theres a few good ones in recipegullet.com.

no there arent

Why, have you tried any?

[Bond Girl]

I think Jaymes posted some pretty good ones in another thread.

[memesuze]

Here's one thumbs-way-up vote for Bad Attitude Chili....

[fifi]

Chili fanatic here. There are some awesome recipes and a lot of talk about technique here:

http://www.chilepepper.com/

You just need to search around. Some of the articles from the chili cook offs have good info.

I just snagged that Bad Attitude recipe. I can't wait to try it. I have a very weird recipe that I got out of Southern Living a few years ago and it had cocoa powder in it. Chocolate in chili is not that weird. That combination was around before Columbus.

[Jinmyo]

Chiles. Steak.

That's it.

[Stone]

Kit Anderson's Bad Attitude Chili.

(Ha!  I beat =Mark to it.)

Kit requires "1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.) "

Is he suggesting that I find a spice mixture and mix my own? Or just something other than McCormicks. Are there decent comercial chili powder brands that folks recommend?

And what's with the 4 beef boullioin cubes? I assume the equal amount of "Better than Boullion" or greatly reduced beef stock would be better?

[fifi]

Kit Anderson's Bad Attitude Chili.

(Ha!  I beat =Mark to it.)

Kit requires "1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.) "

Is he suggesting that I find a spice mixture and mix my own? Or just something other than McCormicks. Are there decent comercial chili powder brands that folks recommend?

And what's with the 4 beef boullioin cubes? I assume the equal amount of "Better than Boullion" or greatly reduced beef stock would be better?

The "chili powder" that you buy at the supermarket is a blend that already includes the cumin etc. Look at the ingredients list. I am going to assume that he means true chile powder basis his comments about it tasting like cardboard and the fact that he is calling for cumin separately. (That may be wrong.) I buy pure chile powders. My current supply includes ancho (the main one for chili), arbol, and cascabel. I get them at my main Latin market, Fiesta in Houston because they have a high turn over and are likely to be fresh. Occasionally, I make my own by toasting the dried chiles and running them through the spice grinder. I store the powder in glass jars in the freezer.

(Note that I am using the spelling with the "i" for the dish and the "e" for the pepper. I have no idea if that is correct. It has been the subject of violent debate.)

edit to add: Bouillon cubes and powders are very common in Northern Mexican cuisine so it is not unexpected here. Some of the chili cook off winners also include those little cubes. Don't knock it. I don't think going upscale on that element will make a bit of difference.

Edited by fifi, 24 August 2003 - 10:19 AM.

[NVNVGirl]

I have made the chile from the March/April issue of Cook's Illustrated magazine several times. It's excellent basic chili billed as "supermarket ingredients, deep flavor" and it's right on. My husband loves it and he's a chili eating machine...said it's the best he's ever had. Very basic, but very good. Would be happy to post the recipe if it's permissable or provide the link to it if it's online.

[claire797]

I second the vote for the Cook's Illustrated Chili.

Edited by claire797, 24 August 2003 - 10:46 AM.

[Jaymes]

I have made the chile from the March/April issue of Cook's Illustrated magazine several times.

According to what I interpret the mods having said regarding this issue - as long as you change the phrasing - put the instructions in your own words for example - but you can list the exact ingredients - it's okay. Perhaps one of them will arrive here and clarify, just to be sure.

BUT, my real question is do you know if the chili recipe from the March/April issue is the same one in the Cook's Illustrated "The Best Recipe" cookbook?

[fifi]

The March/April 2003 is not the same at all. The Best Recipes version looks more "authentic" if a bit fussy. This one looks like a very basic, dumbed down version of chili. And that is how it is billed... simple to make with basic ingredients. At least the BR version is specific as to what is meant by chile powder.

[mnebergall]

There are many chili recipes availabe on the web. One example is:

http://www.mega-zine.../kitchen/chili/

A good source for different chili powders is:

http://www.mexgrocer...rbs-ground.html

And, Gebhardt's Chili Pwwder appears to be a brand preferred over the commercial brands such as McCormick's.

[Andy Lynes]

My chili was improved beyond recognition by this thread.

[KNorthrup]

For the most part, I don't dare deviate from my mother's recipe (which is as unauthentic as you can get but it's what my tastebuds expect) but I do now replace some of the beef with chorizo. Quick way of getting all sorts of extra flavours.

Andy -- How common is chili over there? I was really surprised to see you weigh in.