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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-11-2018, 01:36 PM | #1 |
Full Fledged Farker
Join Date: 07-22-09
Location: Franklin, TN
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Texas Red chili - First try
Quite happy so far, letting it cool before eating. Nothing here but chunks of chuck, a mix of reconstituted and blended chiles, onion and a few spices.
Few questions for Texas chili experts though... How much liquid is normal? Seems like a fair amount here but I'm used to making thick ground beef and bean stuff. How thick should liquid be? I added some Masa harina to thicken a bit to where it coats a spoon nicely, not sure what the end goal is. Sent from my SM-N960U using Tapatalk
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11-11-2018, 01:46 PM | #2 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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What you have there looks good. I eyeball it in regards to liquid.
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11-11-2018, 02:07 PM | #3 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks really good to me
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11-11-2018, 02:10 PM | #4 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Interesting. I just made my first ever pot of chili following a recipe from serious eats, and even though I halved the amount of liquid the recipe called for (based on comments on the recipe) it still seems pretty runny. It’s sitting in the fridge right now, so hopefully it’ll thicken up a little for dinner tonight.
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11-11-2018, 02:34 PM | #5 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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If it is too thin add masa flour until it reaches the right consistency. Flavor is great with chili too.
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11-11-2018, 02:55 PM | #6 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Depends on how you like your chili. I've had bowls that were almost like soup and bowls that were basically just a bowl of meat. I like mine somewhere in between.
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11-11-2018, 04:24 PM | #7 |
Knows what a fatty is.
Join Date: 06-10-15
Location: Deland, FL
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I make it thick enough for the spoon to stand up on its own, if too much liquid cook it with the top off the pot a while and it’ll thicken up, can also add a bit of tomato paste.
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11-11-2018, 04:28 PM | #8 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I'd just make up a batch of corn bread to pour it over. Or cook it some more uncovered to reduce the liquid.
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11-11-2018, 04:29 PM | #9 |
is one Smokin' Farker
Join Date: 01-07-14
Location: Cavalier, ND
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+1 for masa flour
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11-12-2018, 01:26 PM | #10 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Masa Harina is the go to for sure. Here are some thickeners I’ve used in my MSU Lab
Tablespoon of corn meal mix Tablespoon of grits One packet Instant grits A roux of almond flour and bacon grease(most often) Shredded flour tortillas Shredded corn tortillas Shredded coconut tortillas My preference is to allow chili to slowly simmer and thicken. I try not to eat too many grains. There is a mesquite flour I’m wanting to try (flour comes from mesquite beans)Sometimes time tables get forked with. These hacks have helped bring it home on schedule. Yours looks great. |
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11-12-2018, 01:30 PM | #11 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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Crunched up flour or corn tortilla chips will work also in a pinch
Larry
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11-12-2018, 01:32 PM | #12 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Forgot one- drop a Tamale in it.
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11-12-2018, 01:57 PM | #13 |
Full Fledged Farker
Join Date: 07-22-09
Location: Franklin, TN
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I am making some cheese and poblano tamales to serve with the chili this weekend!
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Traeger Silverton, PBC, Blackstone 36" and a Broil King Baron... Life is good |
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11-12-2018, 03:29 PM | #14 |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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I take a mild dried red chiles like California or new mexico and reconstitute them to make a thick paste kinda like tomato paste. Then use the paste as needed to thicken. I always start with the bare minimum liquids and add as i go. Once you add the chunks of beef, you have a small window before the chunks turn to shredded beef. Now you have shredded beef for taco's or enchilada's, its no longer Texas red.
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11-12-2018, 04:01 PM | #15 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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This looks good enough to belly up and destroy.
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