Chili
- Thread starter desertrat
- Start date
Rael
Supper's Ready
desertrat
0_0
Elaine's Mega Death sounds five-or-more alarm-ish.
It's very hot on it's own, but I didn't think in a gallon of chili it would have much impact. Wrong again. I like it, though. Sure warms you up on a cool day.
Rael
Supper's Ready
on the warming up part, too. Something about this time of year is just fantastic for creating good food. Soups and chilis rank pretty much at the top of all things that taste good in my book.I tried making a seafood pasta dish (another first time try) which turned out good. I took a pic of it for here, but haven't had the energy yet to e-process it (too full)
DEEKAYPEE8569
Well-Known Member
Elaine's Mega Death sounds five-or-more alarm-ish.
Dave's Insanity Sauce. If you find someone/where that sells it, you MAY have to sign a waiver to buy it.
IMO, the stuff has no flavor. It's just HEAT. I like hot-n-spicy but you can have Dave's I.S..
At least Crystal, Texas Pete, and Chochula have flavor.
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Vince
......
That's why I like to add the jalapenos to mine. I like the flavor of them. Chili sounds like a good idea for this weekend.
desertrat
0_0
Check out Naga Viper sauce.
DEEKAYPEE8569
Well-Known Member
Is that a red, red pepper sauce or a green habanero-type pepper sauce?
That habanero stuff is less "lethal" than Dave's I.S., but it's right up there on the OMFG! meter.
Just saw the vid. NO thanks. I'll stick with Crystal and Texas Pete.
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DEEKAYPEE8569
Well-Known Member
I know your post is about hot sauce, but have you tried making chilli with flank steak? AWESOME!
Wenchy
Hot Flash
That's why I like to add the jalapenos to mine. I like the flavor of them. Chili sounds like a good idea for this weekend.
A
to the jalapenos.The topic of hot sauce. My son went to DR's and Mel's house for dinner and tried one of their killer hot sauces.
I sampled it and almost went to my knees. I did cry. Son was all manly and laughed at me.
A month later we take him to Smokey Joe's and he gets the pulled pork sandwich. He found the hottest sauce and poured it on. We go outside to eat.
Son is soon curled up underneath the picnic table crying. I wish I had pictures/video.
He hasn't touched hot sauce since.
KDENISE977
New Member
I make mine w/ the steak chunks used to make stew...and soak the peppers IN the chili while it cooks then take the peppers out before serving, allows for the heat...but not the actual seeds to stay in it !!
desertrat
0_0
That's why I like to add the jalapenos to mine. I like the flavor of them. Chili sounds like a good idea for this weekend.
Yep, those and the roasted green chiles.
Usually use round or sirloin.
GWguy
*
1st off... you guys and the hot sauce... yikes. When I make a batch of chili, I make it so I can actually eat a bowl or two and not have my eyes fall out of my head and my throat melt.
I've been using canned tomatoes, found one that is a good mix of chunky and sauce with fire roasted 'maters. Can't remember if it's Hunts or DelMonte or.... Adds a nice flavor.
I use a package seasoning mix, but instead of the regular chili seasoning, I use a package of TexMex. Again, a little bit different flavor. Then I add diced jalapenos and green chili peppers and onions.
At the advise of my doc
I've cut way back on red meat. To that end, I've been using ground chicken or turkey in my chili. Can't tell the difference and it still tastes great.
I've been using canned tomatoes, found one that is a good mix of chunky and sauce with fire roasted 'maters. Can't remember if it's Hunts or DelMonte or.... Adds a nice flavor.
I use a package seasoning mix, but instead of the regular chili seasoning, I use a package of TexMex. Again, a little bit different flavor. Then I add diced jalapenos and green chili peppers and onions.
At the advise of my doc
I've cut way back on red meat. To that end, I've been using ground chicken or turkey in my chili. Can't tell the difference and it still tastes great.
desertrat
0_0
1st off... you guys and the hot sauce... yikes. When I make a batch of chili, I make it so I can actually eat a bowl or two and not have my eyes fall out of my head and my throat melt.
I've been using canned tomatoes, found one that is a good mix of chunky and sauce with fire roasted 'maters. Can't remember if it's Hunts or DelMonte or.... Adds a nice flavor.
I use a package seasoning mix, but instead of the regular chili seasoning, I use a package of TexMex. Again, a little bit different flavor. Then I add diced jalapenos and green chili peppers and onions.
At the advise of my doc
Mine is usually just a bit spicy. I have the sauce to heat it up when I get bored with it.
RPMDAD
Well-Known Member
DEEKAY, i know taste is each to his own but i do like Daves Insanity Sauce, i agree it is a tad warm, but with what i use it on i like the flavor it adds. I don't use it as far as cooking with it in foods, i put it on the food after it has been cooked.
Rael
Supper's Ready
Chile Verde Salsa
I made a chile verde salsa tonight using the food processor present from Christmas.
Some different ingredients in this, but it is very tasty. I kept the jalapeno seeds out of it to keep the heat down for this one just to see how it tasted. You may need to do this in small batches or adjust it down (depending upon the size of the processor), this one fit into a 12-cup.
10 tomatillos (husked, cleaned, and halfed)
2 jalapenos, 2 poblano chiles, and 1 green bell pepper (each sliced lengthwise in half and cleaned)
6 cloves peeled garlic
- Broil these (cut side down) on a foil-covered baking sheet until they start to blacken (around 10 minutes), then remove from oven. Once cool enough to handle, peel off the skin from the poblanos. Place all of these ingredients (don't forget the drippings) into your food processor in similar sized cuts. Pulse until you start it going, then blend until all ingredients mix well (around a minute or so).
Add to processor and blend these ingredients in (these don't get roasted first):
4 small cans diced green chile peppers (I used 4.5 oz Old El Paso)
2 peeled and quartered yellow onions
1 bunch of chopped cilantro
Sea Salt (or Kosher) to taste
1 generous Tbsp vegetable oil
That's it, easy. And let me tell you, this tastes delicious. I put two containers in the freezer for later (freezes well), and we'll have the fresh one tomorrow with chips. Don't ask me why I had to make chile verde salsa tonight, but it was well worth very little effort.
edit: Forgot to mention....you're supposed to add a splash of lime juice right before you serve it.
I made a chile verde salsa tonight using the food processor present from Christmas.
Some different ingredients in this, but it is very tasty. I kept the jalapeno seeds out of it to keep the heat down for this one just to see how it tasted. You may need to do this in small batches or adjust it down (depending upon the size of the processor), this one fit into a 12-cup.
10 tomatillos (husked, cleaned, and halfed)
2 jalapenos, 2 poblano chiles, and 1 green bell pepper (each sliced lengthwise in half and cleaned)
6 cloves peeled garlic
- Broil these (cut side down) on a foil-covered baking sheet until they start to blacken (around 10 minutes), then remove from oven. Once cool enough to handle, peel off the skin from the poblanos. Place all of these ingredients (don't forget the drippings) into your food processor in similar sized cuts. Pulse until you start it going, then blend until all ingredients mix well (around a minute or so).
Add to processor and blend these ingredients in (these don't get roasted first):
4 small cans diced green chile peppers (I used 4.5 oz Old El Paso)
2 peeled and quartered yellow onions
1 bunch of chopped cilantro
Sea Salt (or Kosher) to taste
1 generous Tbsp vegetable oil
That's it, easy. And let me tell you, this tastes delicious.
I put two containers in the freezer for later (freezes well), and we'll have the fresh one tomorrow with chips. Don't ask me why I had to make chile verde salsa tonight, but it was well worth very little effort. edit: Forgot to mention....you're supposed to add a splash of lime juice right before you serve it.
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GWguy
*
bump.
Barring not having electricity, it should be a good weekend for making chili, bought the 'gredients this morning for a beef/pork w/ a little heat variety.
I was thinking that same thing.... gonna whip up a batch tonight.
