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Chili ....

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Re: Chili ....
Tue Oct 30, 2018 8:22 am
  • pmedic920 wrote:
    kidhawk wrote:I've used leftover chili to add to mac & cheese and I really enjoy it, but I don't call that chili. Chili can mix with a number of other food items to make a whole new dish. Chili is a great dish for that type of thing

    There’s a specific dish called “chili Mac”



    and chili dogs, chili burgers, chili nachos.....Now that I think about it, what are some ways you all use chili with other foods to create new dishes? I'm always looking for new ideas of what to do with excess chili besides just eating it from the bowl.
    kidhawk
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Re: Chili ....
Tue Oct 30, 2018 8:53 am
  • kidhawk wrote:
    pmedic920 wrote:
    kidhawk wrote:I've used leftover chili to add to mac & cheese and I really enjoy it, but I don't call that chili. Chili can mix with a number of other food items to make a whole new dish. Chili is a great dish for that type of thing

    There’s a specific dish called “chili Mac”



    and chili dogs, chili burgers, chili nachos.....Now that I think about it, what are some ways you all use chili with other foods to create new dishes? I'm always looking for new ideas of what to do with excess chili besides just eating it from the bowl.


    A good drunk snack is chili mixed with queso or cream cheese.

    You know, if it's late at night, buzzed and you'd like to consume something you'll regret in the morning. But man is it delicious when you're eating it.
    Sgt. Largent
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Re: Chili ....
Tue Oct 30, 2018 9:10 am
  • God yes, with some Chili Lime chips to dip in there and scoop em up. Killer night time food that you immediately need to hit the tums for........
    SoulfishHawk
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Re: Chili ....
Wed Oct 31, 2018 6:29 pm
  • Chili Cheese fries...is a dish they served at a place I used to go to called Bugsy's.
    Seahawkfan80
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Re: Chili ....
Wed Oct 31, 2018 7:33 pm
  • I make my own chili.

    The whole neighborhood shows up when I do, so I usually end up making 5 gallons at a time.

    I roast my own peppers... and grind my own chili powder.


    I usually use a blend of green hatch, sante fe, jalapenas, passilla, and cerano peppers, but this time I used a bunch of hanging lantern habaneros instead of jalalpenas, and dear god... too hot.
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Re: Chili ....
Thu Nov 01, 2018 4:26 pm
  • Chili has no beans k! Aged beef rubbed with tobassco sauce, onuion, garlic, have to use some tomato paste. (no seeds jalpnano and habaneros) green sauce with tomoteeas,Carroll Shelby spice mix. Top with lime juice, bacon bits fresh onuion, cheese and a little sour cream to help with fire if needed. BAM! Spoon drop.
    Cheers
    Chawker
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Re: Chili ....
Fri Nov 16, 2018 1:49 pm
  • http://denvergreenchili.com/recipes/sou ... ado-style/


    If you have not had the pleasure, do yourself a favor..... In Colorado and New mexico, it's served stand alone but also smothering burritos and Tamales, and Rellenos etc. I love Red Chili, but Green is so good, and so spicy!
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Re: Chili ....
Tue Jan 15, 2019 1:14 pm
  • Just a small question, if you get your chili too hot to handle, what do you use to mellow it out? I have some ideas, but am curious about yours. Thanks.
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Re: Chili ....
Tue Jan 15, 2019 2:48 pm
  • Seahawkfan80 wrote:Just a small question, if you get your chili too hot to handle, what do you use to mellow it out? I have some ideas, but am curious about yours. Thanks.


    I've done this a couple times, and there are two approaches.

    1. Try to tone down the heat by adding more ingredients. But that takes time, you'll need at least a couple hours for the chili to thicken back up if you add in more beef stock, beer, water, etc.............. or raw ingredients.

    2. Serve it with sour cream. Anything milk bases will neutralize the capsaicin in the cayenne pepper or whatever pepper base you put too much in, so it helps (and it's delicious) to just put a dollop of sour cream on top before serving. Really helps to mellow it out and cuts the heat.
    Sgt. Largent
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Re: Chili ....
Tue Jan 15, 2019 3:36 pm
  • Sgt. Largent wrote:
    Seahawkfan80 wrote:Just a small question, if you get your chili too hot to handle, what do you use to mellow it out? I have some ideas, but am curious about yours. Thanks.


    I've done this a couple times, and there are two approaches.

    1. Try to tone down the heat by adding more ingredients. But that takes time, you'll need at least a couple hours for the chili to thicken back up if you add in more beef stock, beer, water, etc.............. or raw ingredients.

    2. Serve it with sour cream. Anything milk bases will neutralize the capsaicin in the cayenne pepper or whatever pepper base you put too much in, so it helps (and it's delicious) to just put a dollop of sour cream on top before serving. Really helps to mellow it out and cuts the heat.


    Thanks. THat was kinda what I was doing with the canned mud I was putting in the sauce pan. Kinda bought a case of hotter than normal on sale stuff. So far I have tried canned maters and canned peas. May go with mixed veggies and put a couple cans of it in the crock to simmer most of the afternoon one day soon. Just to see what happens...then add some elk or deer or moose. Naw, No WAY on the Moose. I love moose just the way it is.
    Seahawkfan80
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Re: Chili ....
Wed Jan 16, 2019 8:47 am
  • Seahawkfan80 wrote:
    Sgt. Largent wrote:
    Seahawkfan80 wrote:Just a small question, if you get your chili too hot to handle, what do you use to mellow it out? I have some ideas, but am curious about yours. Thanks.


    I've done this a couple times, and there are two approaches.

    1. Try to tone down the heat by adding more ingredients. But that takes time, you'll need at least a couple hours for the chili to thicken back up if you add in more beef stock, beer, water, etc.............. or raw ingredients.

    2. Serve it with sour cream. Anything milk bases will neutralize the capsaicin in the cayenne pepper or whatever pepper base you put too much in, so it helps (and it's delicious) to just put a dollop of sour cream on top before serving. Really helps to mellow it out and cuts the heat.


    Thanks. THat was kinda what I was doing with the canned mud I was putting in the sauce pan. Kinda bought a case of hotter than normal on sale stuff. So far I have tried canned maters and canned peas. May go with mixed veggies and put a couple cans of it in the crock to simmer most of the afternoon one day soon. Just to see what happens...then add some elk or deer or moose. Naw, No WAY on the Moose. I love moose just the way it is.



    Wait, you put peas in your chili? I would have never given you advice if I knew this!!!
























    I said good day!!!
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Re: Chili ....
Wed Jan 16, 2019 11:17 am
  • Sgt. Largent wrote:
    Seahawkfan80 wrote:
    Sgt. Largent wrote:
    Seahawkfan80 wrote:Just a small question, if you get your chili too hot to handle, what do you use to mellow it out? I have some ideas, but am curious about yours. Thanks.


    I've done this a couple times, and there are two approaches.

    1. Try to tone down the heat by adding more ingredients. But that takes time, you'll need at least a couple hours for the chili to thicken back up if you add in more beef stock, beer, water, etc.............. or raw ingredients.

    2. Serve it with sour cream. Anything milk bases will neutralize the capsaicin in the cayenne pepper or whatever pepper base you put too much in, so it helps (and it's delicious) to just put a dollop of sour cream on top before serving. Really helps to mellow it out and cuts the heat.


    Thanks. THat was kinda what I was doing with the canned mud I was putting in the sauce pan. Kinda bought a case of hotter than normal on sale stuff. So far I have tried canned maters and canned peas. May go with mixed veggies and put a couple cans of it in the crock to simmer most of the afternoon one day soon. Just to see what happens...then add some elk or deer or moose. Naw, No WAY on the Moose. I love moose just the way it is.



    Wait, you put peas in your chili? I would have never given you advice if I knew this!!!
























    I said good day!!!


    It was available and I did not have Couscous. But I do have creamed corn..... :stirthepot:
    Canned and frozen....
    Seahawkfan80
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Re: Chili ....
Wed Jan 16, 2019 11:52 am
  • Seahawkfan80 wrote:
    It was available and I did not have Couscous. But I do have creamed corn..... :stirthepot:
    Canned and frozen....


    I feel like I'm on Candid Camera..........peas, creamed corn, Couscous? This is the..........chili...........thread right?
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Re: Chili ....
Wed Jan 16, 2019 2:36 pm
  • Sgt. Largent wrote:
    Seahawkfan80 wrote:
    It was available and I did not have Couscous. But I do have creamed corn..... :stirthepot:
    Canned and frozen....


    I feel like I'm on Candid Camera..........peas, creamed corn, Couscous? This is the..........chili...........thread right?


    Yep, you are on Candid Camera. Especially with your pants down. He he he ....

    The OP asked what variations we use in our favorite Chili.....I am experimenting with variations. :stirthepot:
    Seahawkfan80
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