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Post by MyNameIsNoneOfYourGoddamnBusin on Jan 14, 2017 10:46:12 GMT -5
As regular devtoees of my posts will remember, I'm entered in a minor chili cook‐off competition. I need advice, mostly on unconventional ingredients and other secret weapons. That prize, which I don't know what it is or why I want is, must be mine.
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LazBro
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Post by LazBro on Jan 14, 2017 15:09:24 GMT -5
As regular devtoees of my posts will remember, I'm entered in a minor chili cook‐off competition. I need advice, mostly on unconventional ingredients and other secret weapons. That prize, which I don't know what it is or why I want is, must be mine. What's the judging situation? A panel of "experts" or some kind of popular vote? |
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Post by MyNameIsNoneOfYourGoddamnBusin on Jan 14, 2017 16:16:40 GMT -5
As regular devtoees of my posts will remember, I'm entered in a minor chili cook‐off competition. I need advice, mostly on unconventional ingredients and other secret weapons. That prize, which I don't know what it is or why I want is, must be mine. What's the judging situation? A panel of "experts" or some kind of popular vote? Two separate votes. One from a panel of I believe five, then a popular vote from among the masses (for what it's worth last year's inaugural contest saw the same batch win both titles). |
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Post by Buon Funerale Amigos on Jan 14, 2017 17:10:07 GMT -5
A tablespoon or so of cornmeal or masa harina will thicken the chili and give it a subtle corn note. If you can find it, I'd go with the masa, since there's less chance of a grainy texture. A finely-chopped chipotle pepper from a can of chipotles en adobo adds a nice smoky flavor too.
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dＬᵒ
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Post by dＬᵒ on Jan 14, 2017 20:05:58 GMT -5
My dead-easy chili 'meat' goto lately has been soyrizo because it doesn't overcook or give anyone in my family digestive problems.
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Post by Pedantic Editor Type on Jan 15, 2017 22:05:00 GMT -5
A tablespoon or so of cornmeal or masa harina will thicken the chili and give it a subtle corn note. If you can find it, I'd go with the masa, since there's less chance of a grainy texture. A finely-chopped chipotle pepper from a can of chipotles en adobo adds a nice smoky flavor too. I just go with the chipotle sauce, it's much less messy. |
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GumTurkeyles
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Post by GumTurkeyles on Jan 16, 2017 6:40:37 GMT -5
I'll use a mix of dried peppers and water to make a pepper paste, as well as using chipotles in adobo. Also, use umami-heavy ingredients where you can. Finely minced anchovies, fish sauce, tomato paste, soy sauce, or marmite all add something.
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Post by Pastafarian on Jan 16, 2017 10:21:15 GMT -5
What's the judging situation? A panel of "experts" or some kind of popular vote? Two separate votes. One from a panel of I believe five, then a popular vote from among the masses (for what it's worth last year's inaugural contest saw the same batch win both titles). Sounds like you've got a bit of an Electoral Chili Collge situation. Don't neglect the Rust Belt! |
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LazBro
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Post by LazBro on Jan 16, 2017 10:28:20 GMT -5
- If you use canned tomatoes, the fire-roasted kind bring a smoky, charred goodness.
- You can also incorporate smoke by adding a smoked turkey leg (or two) to the pot. Yes, chipotles will invite some smoke, but I'm just not a big chipotle guy.
- BEER! Pale ale is best for a typical "bowl of red." I often use Sierra Nevada pale ale because it's cheap, but this is competition so it might be worth going for something really good.
- Assuming you bring the chili and don't have to make it there on-site within time limit or anything, the best chili trick is simply time. Cook it slow and relatively low and give it all the time it needs to naturally thicken. All that reduction will skyrocket the flavor.
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Post by Some Kind of Munster on Jan 16, 2017 11:24:22 GMT -5
My two secret chilli-making ingredients: a can of crushed pineapple (mostly drained) and a couple of tbsp of cocoa powder. You can’t do one or the other, it’s gotta be both.
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Post by Liz n Dicksgiving on Jan 17, 2017 9:47:25 GMT -5
My chili is fairly conventional, but I definitely go with the beer and some cocoa powder or unsweetened baking chocolate. If you want to go for a tiny bit of a twist, a bit of cinnamon can be welcome.
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LazBro
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Post by LazBro on Jan 17, 2017 9:47:45 GMT -5
My two secret chilli-making ingredients: a can of crushed pineapple (mostly drained) and a couple of tbsp of cocoa powder. You can’t do one or the other, it’s gotta be both. That pineapple thing is so wild I kind of want to try it, but I also kind of don't. |
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GumTurkeyles
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Post by GumTurkeyles on Jan 17, 2017 10:00:36 GMT -5
My two secret chilli-making ingredients: a can of crushed pineapple (mostly drained) and a couple of tbsp of cocoa powder. You can’t do one or the other, it’s gotta be both. That pineapple thing is so wild I kind of want to try it, but I also kind of don't.  Sorry. I already referenced this guy earlier today here at work. I'm still in Tony Horton mode. |
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Post by Liz n Dicksgiving on Jan 17, 2017 10:42:19 GMT -5
That pineapple thing is so wild I kind of want to try it, but I also kind of don't. Yeah, I really can't decide whether I should be disgusted or intrigued. |
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LazBro
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Post by LazBro on Jan 17, 2017 14:41:08 GMT -5
Man, now I want chili. Might have to do chili this weekend.
Mmmm, I can taste the Frito pie already.
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Post by MyNameIsNoneOfYourGoddamnBusin on Jan 28, 2017 12:21:15 GMT -5
If this story needs closure, I entered a chili taking in the advice of adding cocoa and pineapple as well as a lot of srichra sauce. The general consensus was that it was good, but probably too spicy (ironically, I'm not into spicy foods). Out of seven entrants, I only know I was not in the top three.
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Post by ganews on Jan 28, 2017 12:52:11 GMT -5
This thread inspired me to have people over for the Super Bowl and make chili. Intrigued as I am by the pineapple, I am scared to risk a new recipe on other people and not willing to make it twice. We will use Wifemate's recipe that has cocoa, dark beer, and coffee. It is delicious but rough on the system.
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