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Recipe tried: Chili con carne from th...

Tracy_K's picture

(post #62296, reply #1 of 49)

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Made this last night (though we're not eating it till tonight, I thought I'd beat myself to the punch since I had to taste it and it was delish.

Here's the link to the recipe...



A couple modifications:
* I couldn't find a "red chile" so I used an Anaheim chile... far too mild! So I added three chipotles en adobo with the sundried tomatoes.
* Instead of the 5 oz. water, I added 5 oz. Newcastle Brown Ale.
* I used a can of black beans and a can of great northern beans, as I hate kidney beans
* I added an extra can of whole tomatoes (I like more tomatoes)

I also did as suggested on the show and bought a 1 lb. chuck steak, then tossed it in the FP to coarsely chop.

As my first chili-making experience that did not involve a sleeve of "chili seasoning," I was highly impressed. The meat was delicious, much better texture than pre-ground meat from the supermarket (light bulb: perhaps use this in hamburgers??). The beer and cinnamon really added a nice flavor and the chipotles were just the right amount of heat.

Tonight I will reheat and serve with sour cream, grated extra-sharp cheddar, tortilla chips and cornbread... and sliced apples per someone's suggestion in another thread! :-)

Michael_P.'s picture

(post #62296, reply #2 of 49)

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Chili is a freeform thing for me, but I like your use of the black and white beans. Don't you find yourself putting chipotles en adobo in way too much stuff? Thanks Mean.

In my chili, I sometimes use diced chile peppers(different colors/flavors/heat levels), ground beef seasoned with allspice and S&P, a can of tomatoes, brown beer, onions, cinnamon, a couple of grates of nutmeg, a couple of pinches of freshly roasted and ground cumin, beef stock or beef stock base & water, a couple of Tbs. minced chipotles in sauce, chili powder, and kidney beans(dark or light)& S&P to taste.

i much better texture than pre-ground meat from the supermarket (light bulb: perhaps use this in hamburgers??).

As wonderful as this idea sounds, I don't think it will work.

MadMom_'s picture

(post #62296, reply #3 of 49)

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I'm sorry, but I have to admit that every time I hear or read about
i The Naked Chef,
I think about our trip through the Bahamas on our sailboat, when we fixed "The Naked Man's Conch." It was so named because one early morning we were anchored and we heard a boat passing nearby and someone yelling to us. When we went on deck, a boat was sailing by us, being steered by a young gentleman who was totally naked. He cheerfully asked if we would like some conch, and I just as cheerfully responded, "Sure." He tossed me a bag of cleaned conch, which we served that night to friends from another boat. Ahh, the sailing life...and to be young enough to appreciate it!

Chiffonade_'s picture

(post #62296, reply #4 of 49)

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i ..Don't you find yourself putting chipotles en adobo in way too much stuff?

Yep. No getting near the robust, rich, smoky flavor using anything else.

Chiffonade_'s picture

(post #62296, reply #5 of 49)

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i ...Ahh, the sailing life...and to be young enough to appreciate it!

And to be able to suck in your stomach enough to go sailing nekkid.

MadMom_'s picture

(post #62296, reply #6 of 49)

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LOL - that's understood! I'm afraid if I tried it now, people would be sending SOS and Mayday messages to the Coast Guard!!!

Full-fledged's picture

(post #62296, reply #7 of 49)

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lol!

Glenys_'s picture

(post #62296, reply #8 of 49)

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I just saw that episode on Saturday and "flavour pack" of the recipe aside, I thought coarsely chopping some beef in the food processor, giving the chili a rustic texture, was a good technique for those who need a compromise between cubes and ground. Would work well in a tortilla without looking like hamburger lost.

angelina_cookalina's picture

(post #62296, reply #9 of 49)

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Tracy,
DO you use a regular blade (the one that comes with the FP) or do you need a special blade to chop up the meat?
This looks good, I'll try it. Thanks for posting it.

StevenHB_'s picture

(post #62296, reply #10 of 49)

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Where do you get your chipotles en adobo?

Tracy_K's picture

(post #62296, reply #11 of 49)

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Hi Steven--

I'm lucky enough to have a supermarket (Harris Teeter) that carries them on a regular basis (you might be surprised though, check the "international" or "Mexican" section), but I know they are available at any latin grocer, and were available at www.ethnicgrocer.com for a while.

Tracy_K's picture

(post #62296, reply #12 of 49)

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Hi Angelina! I used the regular blade... it worked like a charm!

angelina_cookalina's picture

(post #62296, reply #13 of 49)

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Thank you.
I did not watch the show so I am not sure how much to chop it up.
Am I looking for chunks or more ground than chunks?

Nancy_G.'s picture

(post #62296, reply #14 of 49)

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I started grinding all my own hamburger meat from chuck after reading an article in
i Cook's Illustrated
on the topic. I didn't see The Naked Chef's version but I would assume the CI method would work. You cut the chuck up into chunks about 1" and put them in the freezer for about 20 minutes. Process in batches (chunks barely cover the bottom of the bowl, if they're stacked on top of each other you've put in too much) using the steel blade. I think about 15 pulses makes decent hamburger, you might want it a little chunkier for the chili.

Is it just me or is it difficult to watch The Naked Chef? I find all the constant switching of camera angles to be incredibly annoying when I'm trying to watch someone's cooking technique. Also, while I'm glad that he tastes what he's making as he goes I don't find seeing close-in shots of fingers in mouth and lips smacking all that appealing either. Sorry -just a little rant.

Tracy_K's picture

(post #62296, reply #15 of 49)

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I bought a chuck steak that was a little over a pound, cut it into appox. 2-inch cubes, and then pulsed it until the pieces were a little smaller than gumballs... but it doesn't have to be very uniform... In hindsight I think I would have left the piece a little larger. It's more of a rough chop than ground, if that makes any sense. :-)

Wolverine's picture

(post #62296, reply #16 of 49)

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Steve, Whole Foods/Bread and Circus has them. I couldn't find them in any of the regular supermarkets around here.

I also have a recipe for making your own, I believe it is by Rick Bayless.

AndrewM's picture

(post #62296, reply #17 of 49)

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Speaking of chipotles en adobo, I opened a can up recently when making chili. Used a couple in the chili but now have a dozen or so waiting in the fridge to be used in something else. Any recipe suggestions?

Full-fledged's picture

(post #62296, reply #18 of 49)

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yup screwy camera angles bug me.

Glenys_'s picture

(post #62296, reply #19 of 49)

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Purée them into mayonnaise for sandwiches, burgers or even a spicy potato salad base. Serve chipotle aïoli with grilled fish or chicken. They freeze and store well but lose their some of their heat and smoke if stored for a long time. If you make your own nachos from time to time, make a sour cream mixture for the nachos (or even baked potatoes) and I like a mixture of chipotle and lime juice to serve with quesadillas. Look back a few threads and make the very simple and delicious Chicken with Chipotles and Spinach posted by Mean Chef.
Here's another:

Scrumptious.

BBQ CHICKEN SALAD

1/3 cup BBQ Sauce (preferably Kansas City style-Sweet)
1/3 cup Mayonnaise
1 canned Chipotle chile in Adobo
2 lbs. Leftover BBQ or Plain grilled chicken
1 small red onion
1 red bell pepper
1/2 cup Fresh Cilantro sprigs

In a large bowl, whisk together BBQ sauce and mayo. Finely chop chipotle and
whisk into dressing.

Discard bones from chicken and cut meat into 1/2 inch pieces. Finely chop
enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro and
add to dressing with chicken and onion, combine well. Season salad with salt
& pepper.

AndrewM's picture

(post #62296, reply #20 of 49)

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Thanks Glenys! I found the Chicken with Chipotles and Spinach recipe, and the above BBQ Chicken salad looks great, too. Chipotle aioli sounds tasty as well. I'm also chopping and tossing them into lentil soup for instant heat.

Glenys_'s picture

(post #62296, reply #21 of 49)

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You're welcome. The BBQ Chicken Salad is from Chiffonade.

Frank_G._McGwier's picture

(post #62296, reply #22 of 49)

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You can also use a two knife chopping method to avoid any "pasty" qualities of FP chopped meat.

Gretchen_'s picture

(post #62296, reply #23 of 49)

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You can put them in dabs on saran, roll up and freeze. Cut off what you need next time. Don't use aluminum foil-it eats it.

Tracey_Krause's picture

(post #62296, reply #24 of 49)

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I made the chilli yesterday and just had some for lunch. I used two thai red chilies the heat was good. I too used an extra can of tomatoes and now wish I hadn't. I found the chili to be a too tomatoey and runny. I think I'm going to do a little reducing tonight and adjust the seasonings a bit. Loved the ground chuck - worked like a charm in the food processor.

Thanks for the recipe.

Li_'s picture

(post #62296, reply #25 of 49)

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I made it yesterday, too, but I liked the extra tomatoes (and the suggestion of using black beans and great northerns; good tip!). I only used one jalapeno (no other choice at my ethnically challenged store), and of course I didn't find my can of chipotles until hours after I'd served everyone. I think I need new chili powder, too: between my measly jalapeno and old, weak chili powder, it didn't have much heat (though that was good for my DFIL). I'll definitely try it again, and probably with venison.

Glenys_'s picture

(post #62296, reply #26 of 49)

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I actually prefer chipotle chile powder to canned chipotle for chili. Smoke and heat without the vinegar, although they're great in pinch. I actually add chipotle and ancho to the chili powder, but then I add cocoa too.

Tracey_Krause's picture

(post #62296, reply #27 of 49)

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Some of you must have rubbed off - I added both Chipotle and Adobe to my chili. But not enough!! Cocoa - hm...... must try that. I added Tequila but can't really tell - only about 2 - 3 oz. instead of the water.

Pomona_'s picture

(post #62296, reply #28 of 49)

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How much tequila did you add to yourself before adding the "adobe?"

Sorry, couldn't resist -- the thought of adding mud to your chili tickled me.

Tracey_Krause's picture

(post #62296, reply #29 of 49)

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got my vowels mixed up - sorry Adobo!!

Tequila is my summer drink of choice - few more months to go!!

Dra's picture

(post #62296, reply #30 of 49)

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I made this chili and it was very good. I didn't use the extra tomatoes but did use some extra beer! I, too, liked the variation of the black beans and thought the sundried tomatoes gave it some extra flavor. Thanks for sharing !