Entre': Prairie Fire Chili with Beans

[It's On A Slab]

Good heavens. That recipe must serve 20.

Sounds delicious. What size pot or cauldron do you brew up this dish in?

[bayoutider]

	Quote:	It's On A Slab
	Good heavens. That recipe must serve 20. Sounds delicious. What size pot or cauldron do you brew up this dish in?

I used a 16 qt LeCreuset stock pot and it filled the pot a little over half full. I figure a 9-10 qt pot would be a minimum but you would have chili for days.

[BAMAFAN IN NY]

This is awesome.. ive been looking for a real good chili recipe. Im probably gonna try this real soon.

[bayoutider]

	Quote:	BAMAFAN IN NY
	This is awesome.. ive been looking for a real good chili recipe. Im probably gonna try this real soon.

I'll reveal a little secret, step 16 add white pepper, I have white pepper but saw no reason for it in this dish so I doubled up on the black and red spice.

[BAMAFAN IN NY]

	Quote:	bayoutider
	I'll reveal a little secret, step 16 add white pepper, I have white pepper but saw no reason for it in this dish so I doubled up on the black and red spice.

I was watching a chili cook-off once, and it seemed all the big hitters were doing something called "spice dumps" where they add different spices at different times during the cooking process. Something about layering the flavors. None of them added everything at the beginning. You know anything about that?

[bayoutider]

	Quote:	BAMAFAN IN NY
	I was watching a chili cook-off once, and it seemed all the big hitters were doing something called "spice dumps" where they add different spices at different times during the cooking process. Something about layering the flavors. None of them added everything at the beginning. You know anything about that?

Yeah but I'm not sure how to 'splain it. There would be a batch of spices when cooking the meat, another as the wet ingredients are added and another towards the end to adjust the taste and add the last layer these spices would be things like parsley, green onion tops or some other fresh herb. There may be a step where you would remove bay leaf or a bouquet garni or something like that.

[Nolcbear]

I'd like to try that recipe sometime, I'm a sucker for chili. I've got a vegetable soup I make that leaves us with tons of soup but that's when you give to friends and anyone that's hungry!

[It's On A Slab]

	Quote:	bayoutider
	Yeah but I'm not sure how to 'splain it. There would be a batch of spices when cooking the meat, another as the wet ingredients are added and another towards the end to adjust the taste and add the last layer these spices would be things like parsley, green onion tops or some other fresh herb. There may be a step where you would remove bay leaf or a bouquet garni or something like that.

I've always found that my chili tastes better after its been put up and reheated the next day. Something about the spices that don't really get mature until they've had an overnight to make themselves known.

Also, I always laugh when folks bring their favorite chili to work, saying everyone raves about it. And it ends up being a very bland, watery tomato soup with stiff kidney beans thrown in. To me, chili is thick, masa-based, spicy hot, chunky meat....with everyone's own favorite beans(I prefere to mix it up with black beans, pintos I even threw in some fava beans once)...... It's not a watery soup....it's chili!

[BigTex]

Be careful , this may be the recipe that caused this to happen to BayouTider !! LOL

Another Chili Story (HUMOR)