Guajillo and ancho. The pic doesn’t show it well, but I think the inclusion of more Guajillo made it redder.Which chiles did you use this time?
Guajillo and ancho. The pic doesn’t show it well, but I think the inclusion of more Guajillo made it redder.
I make what I call "chile con frijoles y carne". It has beans and ground beef, and no ones says its not real chili. I list it in that order because I think the beans are what makes chile con frijoles y carne.
You one upped my "chile con frijoles y carne"! Ground, Beans, and not Beef! I would definitely try it.View attachment 1162304
Here's a batch that may send some of you "sensitive types" over the edge!
- ground chicken instead of beef
- chorizo turkey sausage instead of pork sausage
- beans! black and pinto
This turned out to be an excellent batch, one I'll definitely want to recreate again! I once tried an all-ground turkey batch (no sausage) and it was really disappointing. A great chili needs a good mouth feel as well as great flavor and the turkey meat was just mushy. There was little to no chew-down resistance or substance to it. I'd never thought of ground chicken before until my daughter served me a chicken meat lasagna. (she doesn't eat beef) The chicken's mouth feel was very much like beef so I thought I'd give it a try and it worked out great! It takes considerably more work to break it down on the stove top when "browning" compared to ground beef but I think it's well worth it for a nice alternative to red meat. You really can't tell the difference in taste in the end product. I didn't eat the chili the same day it was prepared so everything had 24 hours to marinate together before it was reheated and served. It was so good I had 3 bowls!
We will need to set up new thread for you bean soup guys...lol.View attachment 1162304
Here's a batch that may send some of you "sensitive types" over the edge!
- ground chicken instead of beef
- chorizo turkey sausage instead of pork sausage
- beans! black and pinto
This turned out to be an excellent batch, one I'll definitely want to recreate again! I once tried an all-ground turkey batch (no sausage) and it was really disappointing. A great chili needs a good mouth feel as well as great flavor and the turkey meat was just mushy. There was little to no chew-down resistance or substance to it. I'd never thought of ground chicken before until my daughter served me a chicken meat lasagna. (she doesn't eat beef) The chicken's mouth feel was very much like beef so I thought I'd give it a try and it worked out great! It takes considerably more work to break it down on the stove top when "browning" compared to ground beef but I think it's well worth it for a nice alternative to red meat. You really can't tell the difference in taste in the end product. I didn't eat the chili the same day it was prepared so everything had 24 hours to marinate together before it was reheated and served. It was so good I had 3 bowls!
Very nice. You are officially a member of the Texas Red Chili club.I'm making a batch of no bean chili in the crock pot right now.
Even though I have eaten no bean chili before, this is my first time making it.
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Very nice. You are officially a member of the Texas Red Chili club.
chili pasteView attachment 1203957
A good beerView attachment 1203958
Jalapeño flour tortilla for dipping
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Ha, I don’t even have any in the house.Looks like you forgot the beans!
Looks like you forgot the beans!