Chilli Chat

[DamageInc]

Does anybody roast tomato paste in the pot after searing the meat? What beer do you guys like to use?

Yes, I roast the tomato paste until very dark brick red, but not burnt, along with a chopped up preserved anchovy.

I tend to use stout. Like Guinness. If I don't have stout, I won't use beer at all but rather red wine.

 

[Bill13]

Nice recipe. My only complaint is that he uses ground meat, and certainly not that fine a grind. Cutting up the beef into several bowls, one for 1/2 inch one for 3/4 and one for 1 inch. Brown the meet , keeping the sizes separate, then combine once all are done. The variety of sizes makes it a more interesting dish, and it's no harder.

 

[panda]

I like ground meat in chili, it's usually more tender.

 

[ThEoRy]

I use short rib meat for chili in 1" dice. Cook for about 3 hours. Now that's tender.

 

[Bill13]

I use short rib meat for chili in 1" dice. Cook for about 3 hours. Now that's tender.

Same here plus some chuck roast. Costco has great beef.

 

[labor of love]

I plan on giving both of these recipes a go.

http://www.finecooking.com/recipes/Mexican_style_chili.aspx

http://www.finecooking.com/recipes/texmex_chili.aspx

Ofcourse I might tweak a thing or two. But the technique seems pretty sound in both recipes.

 

[labor of love]

Yes, I roast the tomato paste until very dark brick red, but not burnt, along with a chopped up preserved anchovy.

I tend to use stout. Like Guinness. If I don't have stout, I won't use beer at all but rather red wine.

I made Guinness stew 2 monthes ago, I'm a huge fan of cooking with Guinness.