I won the only chili cook-off I've ever entered. I have a trophy in my shop to prove it. It was only against 6 other people, but a dub is a dub.
This is how we do Chili in the Midwest so I don't want to hear anyone from Texas b-word about the beans or celery.
I just put it on.
Meat:
2 pounds ground beef
1 pound Italian sausage
4 strips of bacon
Beans:
2 cans chili beans
2 cans chili beans with chili sauce
Veggies:
2 cans diced tomatoes
1 can of mader paste
1 onion
4 staulks of celery (get some shit until someone tries it)
1 green and 1 red pepper
4 little chili peppers
Spices:
I don't really measure I cook it to taste and add spices along the cook
Generous pour of chili powder
Couple splashes of oregano
Some garlic powder
Little bit of cummin
Some basil
Some canyne pepper
Couple splashes of paprika
Little bit of basil
Some shakes of S&P
Half a can of Budweiser
Couple splashes of Tabasco
I stir every 15 mins or so then every half hour I taste and add spices appropriately. Usually let it simmer for 2-3 hours.
In my opinion Chili is the only thing a man should be cookin indoors.
Jump in the discussion.
No email address required.
It looks good but you should add a roux and gumbomaxx
probably gonna make a gumbo for the Chiefs game
Jump in the discussion.
No email address required.
I'm so far north I don't even know what gumbo is lol
Jump in the discussion.
No email address required.
Cajun stew without tomatoes basically. Sometimes with regular meat and sometimes with seafood. I prefer regular meat.
Dice equal amounts of celery, onions, and green pepper. Mince garlic and hot peppers if you like them. Get some beer and stock on hand (meat stocks without tomatoes or other weird shit). Make a dark roux (equal parts oil (no butter) and flour stirred constantly until dark brown). When the roux is done immediately add the celery, onions and green pepper. Let them sweat in the roux. When the onions are becoming transparent add the garlic and hot pepper. Let them go for a few seconds then add the beer. Stir until the alcohol cooks off then add the stock. Now add the celery leaves, rosemary, bay leaves, and whatever herbs you feel like. Toss in bite sized chunks of smoked sausage. Sear some chicken thighs and dump them in whole (grease and all, they'll finish cooking and break up in the pot). Add whatever spices you like to taste, but add way more then you think you'll need. Simmer for at least 4 hours to let the roux not taste like shit, but the longer the better.
Serve on top of white rice, top with green onions. Adjust the gumbo/rice ratio according to the strength of the gumbo. I've seen gumbo so strong it's basically a sauce on top of the rice, and I've seen gumbo weak enough to be eaten without rice at all. Both were good.
Jump in the discussion.
No email address required.
At no point in your rambling, incoherent post were you even close to anything that could be considered a rational thought. Everyone on this site is now dumber for having read it. May God have mercy on your soul.
Jump in the discussion.
No email address required.
More options
Context
I'll give gumbo a try one of these days, your comment is saved.
I don't frick with seafood, what normal meats you use?
Jump in the discussion.
No email address required.
I'd stick with the basics. Smoked sausage (any type) cut into bite sized pieces, and whole chicken thighs. White chicken has less flavor and it can kind of dissolve after a while in the pot. Duck or turkey would probably work too but I've never tried it.
I hate the texture of ground meat in stews so I've never tried that either.
As for whole mammal meat, idk. Pork and beef I could easily see overpowering the rest of the flavors. Really up to experimentation, no two gumbos are the same.
I'd also suggest watching a couple youtube videos to get an idea on ingredient amounts. I measured my gumbo the first time I made it and never again, everything is instinctual now.
Jump in the discussion.
No email address required.
Lol gumbo sounds super technical
Jump in the discussion.
No email address required.
nah it's just so customizable that trying to explain any specific combinations in detail makes everything get really complicated.
Only technical thing is the roux, which is heck to learn.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context