12 replies to this topic

[Illinest]

Yes i can google too but i wanted to ask here. My wife and i cant get it to be all that good. We are messing something up but dont know what. One time we made it close to good and then when i added one of my special hotsauces it became "nigh-good" but we lost that variation of the recipe.
Cumin coriander beef beans tomatos. And? Soy sauce maybe? Garlic? Chili powder?

[lchen]

if u want to do things the hard way, try whole dried chilies (anchos, mulatos, and some smaller hotter ones too). take out the seeds, put them in a pan with the peppers, roast them in oven for 5-7 mins on 350. soak chilies in just enuf water to cover till totally soft, put into belnder and puree. take seeds put in spice grinder to pulverize. i also recommend mexican chocolate, or just some cinnamon and cocoa.
also try liquid smoke, that's an easy cheat. extra garlic never hurts.
and canned chipotles in adobo sauce, just one adds so much heat and flavor, freeze the rest in a zip baggy.

[Illinest]

i skimmed over some other advice that was similar to yours, but now that I see it from you I'm going to give it more thought.
Would you say that it's a big improvement to do it this way?
I'm guessing that this goes in place of the chili powder right?
Do you add the pulverized seeds back into the chili? How spicy does this get? My daughter will want some so it can't be as hot as I'd like.

[l337v1n337]

be indian. i promise you this.

[lchen]

yes put the seeds in, if u stick to ancho or mulato chilies it will not be hot. chipotles will add heat but you can try just adding the adobo sauce from the can, like 2 tablespoons. i would say that u can still put in a little chili powder, just a fraction of wut u would've used in addition to the dried chilies. cumin coriander is still really important, a little cinnamon and cocoa will help round out the flavors, and dried mexican or regular oregano for earthiness. i aslo use a little sesame paste(tahini), for nutty bitterness. u want to hit everything, smokey spicy salty tart sweet bitter in balance.

[Stubby]

Cheese. Lots and lots of cheese. Also crackers. Put enough cheese and crackers in any quality of chili and it will be great!

[JoDB]

Just finished a batch of exemplary chili for the super bowl. Coarse ground beef, chopped ribeye, and chorizo. Sauteed onions and garlic and browned the meat separately to remove grease then added to the pot. Added 2 shots espresso and cumin, tumeric, salt, and cayenne pepper. Finished with queso fresco and fine-chopped red onion. Served with chicarrones creating a chili-frito pie dynamic, except completely paleo.

[lchen]

how would cheese be paleo?

[Illinest]

why wouldn't cheese be paleo?

[Drakinar]

JoDB I was with up until you chopped ribeye and put it in. Thats good sir is heresy. The only proper place for ribeye is on a grill medium rare (or rarer).

[lchen]

why wouldn't cheese be paleo?

technically you would need to have domesticated dairy animals, that's neolithic

[JoDB]

JoDB I was with up until you chopped ribeye and put it in. Thats good sir is heresy. The only proper place for ribeye is on a grill medium rare (or rarer).

I would normally agree, but I bought this whole ribeye from a Chinese grocery store thinking I got a steal of a deal, except the meat tasted horrible. Had to find a use for all that beef that even i wouldn't dare cook medium rare.

And I suppose I need to modify the term "paleo" to mean Mark Sisson's "Primal". The queso fresco was made with the simple application of lemon juice to heated milk.

[lchen]

this primal diet would make more sense if it didn't exclude all grains