|
Post by Deleted on Nov 15, 2012 6:27:42 GMT
I'm thinking about making chili with ground pork. Would that be an awful mistake?
|
|
|
Post by tod2 on Dec 4, 2012 8:15:57 GMT
Right before I read that your Chili was on the bubble Kerouac, I had bought some ground beef to make some for lunches at the office. Now that my mom no longer requires a large fridge it has been moved into the Boardroom at work where its freezer compartment will come in mighty handy for frozen portions of microwavable dishes. I used a Chili Con Carne spice pack but needed two in fact, so in went smoked paprika, tumeric and chili flakes. The usual herbs and garlic too. Red kidney beans I think are the best for this spicy dish. Turned out great!
I think using ground pork will be quite nice. I am dubious about chicken ground up. The texture is what I'm thinking may be too mushy. I suppose only if I try it could I judge!
|
|
|
Post by Don Cuevas on Dec 4, 2012 11:46:46 GMT
I'm thinking about making chili with ground pork. Would that be an awful mistake? Sure, it can be done, and it won't be bad.But it won't have the same, pleasantly resistant texture as when it's made with beef. In my experience, it's kind of soft. It is good with cubes of potatoes and fresh, green chiles instead of red chili powder. I wouldn't use ground chicken for chili. However, cubed or diced chicken meat works well, especially if seared, roasted or sautéed before amalgamating with other ingredients in the chili pot.
|
|
|
Post by Deleted on Dec 4, 2012 13:41:51 GMT
I made a wonderful chili using both ground pork and pork tenderloin one time. I should do a repeat of it sometime. The fat from the groud pork rendered the right flavor and the tenderloin the texture.
|
|
|
Post by Deleted on Dec 4, 2012 17:45:35 GMT
I ended up making my chili last week with the usual ground beef and it was absolutely one of the best ones I ever made for some reason. I wish I knew what I did to make it so good. I ate it so fast that there wasn't even any left to freeze.
There is a slight chance that it might have something to do with the huge amounts of chopped garlic that I use now when I am cooking. That's because my Chinese supermarket sells 1 kg bags of chopped frozen garlic for next to nothing, and there is no more tedium of peeling and chopping garlic myself. Nevertheless, I still enjoy using fresh garlic in plenty of dishes.
|
|
|
Post by tod2 on Dec 4, 2012 18:40:48 GMT
Kerouac, I also think it had to do with l o n g s l o w cooking! Giving the flovours a chance to mature and mingle. I wish I could get garlic like that. Here its finely chopped or puree`d in a jar. Nowadays I only use fresh garlic bulbs for roasting and then squeezing out on my plate.
|
|
|
Post by Deleted on Dec 4, 2012 18:50:53 GMT
I used to buy the pureed garlic in a jar, which has its uses, but these big bags of chopped garlic are so much better! I must remember to look if they have any other useful chopped herbs sold that way (but I'm pretty sure I would have noticed them already). I am tired of buying the tiny frozen boxes of chopped herbs which you feel you must ration because of the cost.
|
|
|
Post by Deleted on Jun 8, 2015 20:29:13 GMT
Anything new in the world of chili?
Has anybody ever heard of seafood chili?
|
|
|
Post by lagatta on May 20, 2020 21:43:00 GMT
Yes, I know that this isn't a traditional dish, despite Diana Henry's vintage recipe: dianahenry.co.uk/recipes/lamb-beer-black-bean-chilli/ To my mind, there is far too much tomato. I do add some cumin (not too much) and some caraway, and other savoury spices. Leaf sage and Greek oregano were added early on. I discovered that one can add either masa or instant polenta (which I do have) if it refuses too thicken enough. Just a bit - you don't want pap. Mine is made with minced lamb, onions, garlic, a finely chopped sweet red pepper etc.
|
|