Texans, if the rain wasn't bad enough... NGC Chili content.

[davedel44]

Oranges?

Oranges!

Fruit in chili!

What this world comming to?

One of the Cheeseheads must have hijacked Beaver's WG account in a nefarious attempt to besmerch the reputation of our fearless leader.
Then again it's a slippery slope once you start serving crude dites at a rally.

Dave
Galveston

[LowRyter]

Heresey!
From the Texas rep no less.  That wasn't chili.  IT WAS A POT OF BEANS   No Meat=No Chili.

Hope the skies are clearing by yall,  'bout to catch round two here.

Dave
Galveston

Sorry Dave you missed it, she said there was cumin and chili powder in it.  The two essential chili flavors.

Therefore, it's real chili.   

[davedel44]

Sorry Dave you missed it, she said there was cumin and chili powder in it.  The two essential chili flavors.

Therefore, it's real chili.   

Yea, a chili - flavored pot of BEANS.

Dave
Galveston

[LowRyter]

Yea, a chili - flavored pot of BEANS.

Dave
Galveston

yes...... but it could be meat red gravy stew.

[Dean Rose]

 Pork Carnitas has orange juice in it.

INGREDIENTS
5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)
1 onion, coarsely chopped
1 jalapeno, seeded and ribs removed, chopped
1¼ tbsp table salt OR 2 tbsp kosher salt or sea salt flakes (Note 4)
1 tsp black pepper
4 cloves garlic, minced
2 oranges, juice only
Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil


Dean

[lucydad]

No beans.  I prefer grass fed beef, and keep it lean.

But I like to add NM green hatch chilis for complexity, a bit of beer, and dip a muddy poodle paw in for additional flavor, bouquet and acoustic resonance.

A favorite deployment:  Frito pie.  Fritos, to me, are like pure heaven....the most evil of fast food chips.

[Dean Rose]

Fritos, to me, are like pure heaven....the most evil of fast food chips.

 :1:


Dean

[LowRyter]

well if we're going on to other Chili Recipes, the wife and I make a Green Chili Verde for the family on Christmas Eve.  You can find many recipes -I am not a big believer in written recipes- I think you have to make it by taste. 

Anyway, Green Chili Verde is Pork, green Hatch Chili, spices and tomatillos.  Caution: Almost every recipe calls for too many tomatillos, they can be pretty tart and overpower the flavor of the Chile Verde. 

Most folks cook it like a chili or stew and allow most of the day to cook but when we do it, it's a 3 day affair.

First, I smoke the pork shoulder:



this takes several hours.  And when I'm done, I put it in the ice box overnight.


The next day, I slice the cold pork shoulder into chunks ready to make the chili verde



the meat goes into the verde and stews for several hours



then it goes back into the icebox over night.

the next day, pull out the crocks, scrape off the fat floating on the top.  Put it on the stove and eat it.



I did say eat it.




Doing it this way is time consuming.  You can taste the smoke in the meat.  And the flavors of the stew intensify by refrigerating overnight and some of the fat is removed.

And there is nothing wrong making it a crock in a single day by browning the pork.  My way is just a little extra that we enjoy for Christmas.  Remember, don't over do the tomatillos!

                

[Dean Rose]

What time is dinner?  Next time you fix that Green Chili Verde recipe write down what you do, I want to try that.


Dean

[oldbike54]

 Don't let these Texans fool you , that ain't beef 



                                                                                                                     Armadillo

                                                                                                              It's what's dinner

   Dusty

[Lannis]

Yea, a chili - flavored pot of BEANS.

Dave
Galveston

A chili- and ORANGE-flavored pot of black beans.

Something can be chili-flavored and not be "chili"; as we see here.

Lannis

[PJPR01]

One of the Cheeseheads must have hijacked Beaver's WG account in a nefarious attempt to besmerch the reputation of our fearless leader.

It wasn't me this time I swear Dave!  But now all of these pictures have got me hungry...where can I get a good bowl of chili here in Houston on a Saturday afternoon.  Judging by those pics Lowryter posted, I'm also tempted to hop out for a short drive to Lockhart and stop at Blacks BBQ for an early supper!

[LowRyter]

Speak of the devil.  The wife took out some leftover chicken and pork that I barbequed this week and threw in a pot with some green chili.  No tomatillos.  It's been strewing for 3 hours.

still wet, cloudy and cool, fireplace burning just for some heat and atmosphere, the good guys are ahead 21-7.    28-7.

riding weather tomorrow.

[Texas Turnip]

Oranges?

Yes. Oranges add color and flavor. This impecunious turnip farmer has to stretch a dollar a long ways at the end of the month.
Rough cut chili grind meat at $6 plus a pound is like a good looking woman. I look at it, but don't touch it.

I've entered and have been a judge at chili contests. At one contest I gave a friend some of my chili to ener. He came in third and I was 11. At other contests that I was on the judging panel the cooks had to eat some of their own chili before the judges would taste it as the stuff was HOT.

Books have been written about chili and contests. Lots of fun. Attend one when you get the chance.

Saying what chili is the best is an argument that will never be settled. The worse is any of that crap in a can.

SmithSwede and others are welcome to come out to the Oleo Ranch for a sample of black bean chili. Could even be some zabaglione.

Tex

[davedel44]

Yes. Oranges add color and flavor. This impecunious turnip farmer has to stretch a dollar a long ways at the end of the month.
Rough cut chili grind meat at $6 plus a pound is like a good looking woman. I look at it, but don't touch it

I've entered and have been a judge at chili contests. At one contest I gave a friend some of my chili to ener. He came in third and I was 11. At other contests that I was on the judging panel the cooks had to eat some of their own chili before the judges would taste it as the stuff was HOT.

Books have been written about chili and contests. Lots of fun. Attend one when you get the chance.

Saying what chili is the best is an argument that will never be settled. The worse is any of that crap in a can.

SmithSwede and others are welcome to come out to the Oleo Ranch for a sample of black bean chili. Could even be some zabaglione.

Tex

Zabaglione!   Tex  the Mario Batali of Lindale
Dave
Galveston

[lucydad]

Fracking rain....our Houston Guzzista ride washed out.

Now I am hungry.  Thinking about red beans and cornbread instead of chili though.

Trumpet will get a turn tomorrow, it is finally supposed to dry out.  Sheesh.  Maybe next week for group ride. That way some WG members can testify I actually exist, in person although yes I am slow and bald, but pretty darned good looking, sometimes.

Muddy poodle paws are driving me nuts.

[SmithSwede]

Lucydad-- I've heard rumors of your existence.  Still interested in BMW F800?

Tex:  thanks for the invite.   I'm now intrigued about oranges in my chili. 

[LowRyter]

Speak of the devil.  The wife took out some leftover chicken and pork that I barbequed this week and threw in a pot with some green chili.  No tomatillos.  It's been strewing for 3 hours.

still wet, cloudy and cool, fireplace burning just for some heat and atmosphere, the good guys are ahead 21-7.    28-7.

riding weather tomorrow.

follow up.  Chili Verde Sobrante was good,

final score 62-7.  The sun came out, shut down the fireplace and was a pleasant halloween. 

[Mayor_of_BBQ]

allright, how about some chili verde talk now...??   

I make mine with lots of roasted poblanos and anaheims and CHARRED onions, chopped up together. just a little tomatillo and strong pork stock..  I usually add pulled pork  that's cooked bbq style with no sauce...  as for spices, I use a lil fresh crushed allspice instead of pepper and a heavy dose of my hot sauce. oh yeah, very inmportant, lots of SLICED garlic cloves!! thick discs! like in the godfather, but not paper thin with a razor blade!

how do you make it?

[LowRyter]

sounds good.

[PJPR01]

All this talk of chili makes me think that for next year's Guzzi gatherings, we ought to have a chili cookoff contest.  There are certainly enough expert judges on the board to provide an official perspective and then folks could judge based on taste, originality and other criteria agreed upon. 

Just make sure you're sleeping down wind!!

[LowRyter]

I am smoking a couple of pork butts for Christmas Eve Green Chili Verde.

See photos above for the background.  This year I've decided to butterfly and debone the pork butts, I think I'll have the boney pieces for dinner tonight.  I hope to get more smoke flavor in the meat by butterflying it and having more rub as well.

I found this rub recipe that I am trying:

1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin

Grill is smoking with hickory,  cigar is lit. 

Buddy Guy on the juke box.   

If you're around on Xmas Eve, c'mon by.

[sib]

Moderators, please kill this thread, it's obviously both religious and political.

[LowRyter]

oooh not again.

please no foul language. 

(Food = Guzzi Content)

[oldbike54]

Moderators, please kill this thread, it's obviously both religious and political.

 

  Dusty

[Kent in Upstate NY]

Chili heads are often at odds with each other as to beans, no beans, green vs red, etc. so that arguments are often religious or political in their fervor.

[PJPR01]

Chili heads are often at odds with each other as to beans, no beans, green vs red, etc. so that arguments are often religious or political in their flavor.

   Is this what you meant?  :)

[LowRyter]

flavor = fervor

  

[oldbike54]

flavor = fervor

 

  Flervor ?

  Dusty

[davedel44]

Returned from yoga class in the perfect state of Zen and I had to check the forum.

Will Chili Threads become the oil threads of 2016?

I certainly hope not.

Dave
Galveston