Travis,
I love to cook chili. I have been using a store bought chili powder for a long time and I am trying to experiment by making my own mix.
Do you suggest making a dry mix to throw in the pot from grinding dried chilies and spices, or by buying fresh chilies and blending it into a fresh paste that I can use as a base in the chili? Just seeing what your thoughts are on this....
And I usually mix up the blend of meat, usually half pork, half beef. I have tried ground and "chili ground", but I have wanted to try cubeing meat out into about 1/3" pieces and cooking the chilli that way....
What cut of meat would you suggest for both pork and beef?
Any other pieces of advice would be greatly appreciatied too!
Thanks!
I love to cook chili. I have been using a store bought chili powder for a long time and I am trying to experiment by making my own mix.
Do you suggest making a dry mix to throw in the pot from grinding dried chilies and spices, or by buying fresh chilies and blending it into a fresh paste that I can use as a base in the chili? Just seeing what your thoughts are on this....
And I usually mix up the blend of meat, usually half pork, half beef. I have tried ground and "chili ground", but I have wanted to try cubeing meat out into about 1/3" pieces and cooking the chilli that way....
What cut of meat would you suggest for both pork and beef?
Any other pieces of advice would be greatly appreciatied too!
Thanks!
If you want to go through the arduous task of steeping the chile's then go at it! I've done it once and decided it is not worth the effort!
Are you buying a chili mix or are you buying a medium, light, or dark chili powder?
Most people dont know that chili powders are not all ground chili's. Chili powder generally consists of chili, salt, onion and garlic powders. You want a straight ground chili.
I prefer a light ground chili like a california and a dark like an ancho or San Juan or San Andres chili powder. You can search the web.
A quick google search came up with this site.
Me personally I prefer ground meat. 3/8" grind to be exact. And generally Venison and Beef, I've never been fond of pork in chili unless you're making a chili verde, which is a whole other can of worms. Venison is by far my protein of choice for stew or chili. I generally use 90% venison and 10% beef with some visible fat.
Cubing meat takes a lot of time but like I said above if you're up for the challenge and have plenty of time on your hands go nuts!
All that being said, chili is an artisan craft. Wars have been fought over who's chili reigns supreme. Essentially easy to master but almost impossible to perfect. Everyone loves their own brand. Good Luck!
Comment