Topic: Waaaaaay off topic; favorite recipe YOU make

[cmorgan47]

Broth?? For the chilli? Do elaborate.

even though i started with this:

i will give away exactly one chilli secret.  there are many more, but this one i'll give.

i'l elaborate.

so you have the skillet going with the beer/pepper reduction and browning the meat in that.
in the gigantic pot you first drop some fat(bacon/ham/something like that) and sweat some onions. 
once they get pretty good, dump 3 or 4 bottles of guinness in.  that's the only liquid.

then start adding the rest, beans, more peppers, that kind of stuff.
once the meat's good, combine.

that's as elaborate as i can get cause i always wing it.

[martini]

Broth?? For the chilli? Do elaborate.

even though i started with this:

i will give away exactly one chilli secret. there are many more, but this one i'll give.

i'l elaborate.

so you have the skillet going with the beer/pepper reduction and browning the meat in that.
in the gigantic pot you first drop some fat(bacon/ham/something like that) and sweat some onions.
once they get pretty good, dump 3 or 4 bottles of guinness in. that's the only liquid.

then start adding the rest, beans, more peppers, that kind of stuff.
once the meat's good, combine.

that's as elaborate as i can get cause i always wing it.

Stop there, don't say another word.... I'd hate for you to have to hunt me down and kill me..... but I am going to try the Guiness.

[nickjtc]

Stop there, don't say another word.... I'd hate for you to have to hunt me down and kill me..... but I am going to try the Guiness.

Me too. This weekend at home.

[cmorgan47]

the key is to drink whatever you don't cook with.
that's important as the meat will go rancid otherwise.

[nickjtc]

the key is to drink whatever you don't cook with.
that's important as the meat will go rancid otherwise.

I wondered about that. Good to know.  Probably a good idea to have a few extra bottles on hand, just in case.....?

[cmorgan47]

the key is to drink whatever you don't cook with.
that's important as the meat will go rancid otherwise.

I wondered about that. Good to know.  Probably a good idea to have a few extra bottles on hand, just in case.....?

alright, you seem to get it. 
i'm ok with you having the knowledge.

knew i could trust you guys.

[nickjtc]

knew i could trust you guys.

Group hug time? With a glass of Guiness in hand.

[martini]

Wait. Let me see if I've got this straight.....I need Guiness to add to the Chilli itself but you also reccomend consuming extra Guiness on the side to ensure the meat doesn't go rancid.......oh this just gets better and better I love this recipe!

[nickjtc]

Wait. Let me see if I've got this straight.....I need Guiness to add to the Chilli itself but you also reccomend consuming extra Guiness on the side to ensure the meat doesn't go rancid.......oh this just gets better and better I love this recipe!

Extra Guiness also to make sure you don't go rancid.

[Uncle Ernie]

I thought the Guiness WAS to keep me from getting rancid.  I'd just assmued after all these years...

Anyway- whoever was talking about cooking fish in paper, Mexicans/indians used to use corn husks, which also ends up adding a very light corny flavor.

2 things I do for chili; fresh roasted cumin seeds and a bit of chocolate.  Some good wine can sub for the Guiness if a girl is coming for dinner.

[martini]

I thought the Guiness WAS to keep me from getting rancid. I'd just assmued after all these years...

Anyway- whoever was talking about cooking fish in paper, Mexicans/indians used to use corn husks, which also ends up adding a very light corny flavor.

2 things I do for chili; fresh roasted cumin seeds and a bit of chocolate. Some good wine can sub for the Guiness if a girl is coming for dinner.

My wife likes the Guiness more than I do so I can skip the wine bit. What do you do with the chocolate - just melt a bit in? Dark Chocolate I assume?

[cmorgan47]

, Mexicans/indians used to use corn husks, which also ends up adding a very light corny flavor.

i do this sometimes--though i'm not at all mexican....so far as i know, at least.  soak the husks for a good while, then grill the fish wrapped in them