November 3Nov 3 I don't mind masa. I eat my red with tortilla chips all the time, those flavors work together. I've had chili with all-purpose flour and that's not easy to mask. That said, I have STARTED chili with a roux and that was total Derka slam and go hard material. Edited November 3Nov 3 by jimmyjazz
November 3Nov 3 5 minutes ago, Brisketexan said: I like both styles, but I confess to being raised on my mother's cooking. And she grew up fucking poor, so masa-thickened chili was very much a thing. And I kinda dig it. But I also like it thickened with a great puree. There's room for all of it. As for me, most of the time, I make it with powders, and maybe spice it up with some puree (adds some richness and depth). But it's chili, it's not a fancy rich-man's food. You don't have to overwork it. Yeah, I’m the opposite, chili without masa just doesn’t feel completely done to me. A little bit of earthiness, which is why it’s so fucking good with Fritos or tortillas or cornbread. Edited November 3Nov 3 by 956 Worldwide
November 3Nov 3 27 minutes ago, Brisketexan said: But it's chili, it's not a fancy rich-man's food. Pardon me sir, but have you seen the price of beef lately? Fn $7.59 lb for a chuck roast at HEB. That use to be choice new york strip prices not too long ago. May be the first year that I actually try to fill out all my deer tags.
November 3Nov 3 1 hour ago, Anastasis said: I like the way this one turned out. Great flavor, subbed the pasilla for the guajillo, but absolutely zero heat. Maybe just a little late tingle on the tongue, but I got to squint for it. Which is fine for this crowd, will have some different heat chili sauces to kick things up if requested. Pretty similar to my findings. Great flavor but needed a lot of extra jalapeno. what was your meat? Edited November 3Nov 3 by hobbes2702
November 3Nov 3 4 minutes ago, hobbes2702 said: what was your meat? ~2.5lb chuck roast, cubed to a range of sizes, and threw is some pork cubes as well.
November 3Nov 3 21 minutes ago, Anastasis said: ~2.5lb chuck roast, cubed to a range of sizes, and threw is some pork cubes as well. Question for the group, what would you add to that mix for heat without dramatically changing the flavor profile
November 4Nov 4 Cayenne? I can't really taste it, but it doesn't take much to crank the heat. Habanero has a ton more heat but there is a fruitiness (delicious) that you may not want. I don't mess with ghost, scorpion, reaper etc.
November 4Nov 4 4 hours ago, 956 Worldwide said: Yeah, I’m the opposite, chili without masa just doesn’t feel completely done to me. A little bit of earthiness, which is why it’s so fucking good with Fritos or tortillas or cornbread. Can't stand the flavor of corn in the actual chili. Don't like it in beer, either. With cornbread or fritos is completely different, it's not integrated. Edited November 4Nov 4 by utee94
November 4Nov 4 1 hour ago, jimmyjazz said: Cayenne? I can't really taste it, but it doesn't take much to crank the heat. Habanero has a ton more heat but there is a fruitiness (delicious) that you may not want. I don't mess with ghost, scorpion, reaper etc. Arbol is an OG hot pepper, no need to seed them. That’s what South Texas cooks would use. A few fresh chile pequins will turn it up, too. Anything above habanero is a novelty pepper, IMO.
November 4Nov 4 2 hours ago, hobbes2702 said: Question for the group, what would you add to that mix for heat without dramatically changing the flavor profile I don't know what the exact mix is. Does it have arbol in it already? I'd be careful with habañero but I've done it before. Serranos have nice heat. I don't think any of those would change the flavor profile in a negative way.
November 4Nov 4 I'm always surprised at the way different people perceive jalapeno vs serrano. Yes, serrano is hotter, but to me it is cleaner and less grassy. I've read many statements that say the exact opposite (not the heat, the flavor). That said, if I'm making migas, I'm going serrano. Oh yeah, chili. Float some jalapenos and serranos? But you'll taste them for sure. Maybe the arbol suggestion above is a good thing to try.
November 4Nov 4 6 minutes ago, ztejas said: I don't know what the exact mix is. Does it have arbol in it already? I'd be careful with habañero but I've done it before. Serranos have nice heat. I don't think any of those would change the flavor profile in a negative way. Didn’t let the serranos pop which probably would have been the answer.
November 4Nov 4 2 minutes ago, jimmyjazz said: I'm always surprised at the way different people perceive jalapeno vs serrano. Yes, serrano is hotter, but to me it is cleaner and less grassy. I've read many statements that say the exact opposite (not the heat, the flavor). That said, if I'm making migas, I'm going serrano. Oh yeah, chili. Float some jalapenos and serranos? But you'll taste them for sure. Maybe the arbol suggestion above is a good thing to try. I tend to lean on serranos over jalepenos simply because the heat is more consistent than jalepenos at the grocery store. I save the jalepenos for stuffing or just grilling and serving on the side.
November 4Nov 4 I bought some of the HEB bacon-wrapped jalapeno poppers stuffed with cream cheese. Honestly, they rocked, and while "pricey" were totally worth it because all I had to do was put them in the oven.
November 4Nov 4 7 minutes ago, jimmyjazz said: I bought some of the HEB bacon-wrapped jalapeno poppers stuffed with cream cheese. Honestly, they rocked, and while "pricey" were totally worth it because all I had to do was put them in the oven. They fucking smack. We get them regularly
November 4Nov 4 I like to take them and drizzle a little hot honey over the top and sprinkle some garlic and herb seasoning on.
November 4Nov 4 I want to say they had boudin stuffed ones on time, but I may have picked those up somewhere else. Edited November 4Nov 4 by Anastasis
November 4Nov 4 Just now, ztejas said: I like to take them and drizzle a little hot honey over the top and sprinkle some garlic and herb seasoning on.
November 4Nov 4 17 minutes ago, jimmyjazz said: I bought some of the HEB bacon-wrapped jalapeno poppers stuffed with cream cheese. Honestly, they rocked, and while "pricey" were totally worth it because all I had to do was put them in the oven. They have coupons/deals on that stuff a lot. There's a version of the wrapped jalapeños that come as an app in the meal simple section as well as the ones in the styrofoam in the meat section. Edited November 4Nov 4 by ztejas
November 4Nov 4 1 minute ago, Anastasis said: Google says it wasn't a hallucination. Yeah I haven't had those. The shrimp ones are good though
November 4Nov 4 1 hour ago, utee94 said: Can't stand the flavor of corn in the actual chili. Don't like it in beer, either. With cornbread or fritos is completely different, it's not integrated. I have never once put masa in chili and when I started seeing in in recipes: If I want body it's oxtails or shanks (and holy fuck are those pricey at heb) Edited November 4Nov 4 by elfenix
November 4Nov 4 13 hours ago, jimmyjazz said: Cayenne? I can't really taste it, but it doesn't take much to crank the heat. Habanero has a ton more heat but there is a fruitiness (delicious) that you may not want. I don't mess with ghost, scorpion, reaper etc. It's hardly traditional, but I got gifted one of those super hot sauces that's like, turbo hot straight to pain a few years back for Christmas. Whenever my chili doesn't come out quite as hot as I'd like, I add a few drops of this stuff and let it simmer another 15 minutes, then taste test. It's a quick, easy cheat to get the heat the way I want in the chili. It doesn't take much to make a big difference. The first time I tried this I just put in like 2 tablespoons of the stuff in what was probably a couple of gallons of chili, easily. I won't go so far to say it was "inedible" but eating all of that over the course of a week definitely was work more than pleasure.
November 5Nov 5 A contrast, to make y'all feel better about how good we have it, my daughter sent this pic of a menu item at one of her local joints in Germany: Her comment was "Get my state's name outta your damn mouth, Germany."
November 5Nov 5 2 hours ago, Brisketexan said: A contrast, to make y'all feel better about how good we have it, my daughter sent this pic of a menu item at one of her local joints in Germany: Her comment was "Get my state's name outta your damn mouth, Germany." I hope they at least use the traditional recipe from the San Antonio Kidney Bean and Soy Stew Queens. Wo kann man in Germany sehr gut essen? Nicht heir. Edited November 5Nov 5 by Jerry Callo
November 5Nov 5 58 minutes ago, Jerry Callo said: Wo kann man in Germany sehr gut essen? Nicht heir. Yeah, it was the school cafeteria. So, definitely can't get gut essen there.
November 7Nov 7 On 11/5/2025 at 10:14 AM, Brisketexan said: A contrast, to make y'all feel better about how good we have it, my daughter sent this pic of a menu item at one of her local joints in Germany: Her comment was "Get my state's name outta your damn mouth, Germany." Another sign of the apocalypse. The global acceptance of Satan’s bean in the end times is mentioned several times in the Bible. Who would willingly eat a fucking kidney bean?
November 7Nov 7 Just now, Texzilla58 said: Another sign of the apocalypse. The global acceptance of Satan’s bean in the end times is mentioned several times in the Bible. Who would willingly eat a fucking kidney bean? Ummm....my red beans and rice-eating coonass half frowns on your shenanigans.
November 7Nov 7 2 hours ago, Texzilla58 said: Another sign of the apocalypse. The global acceptance of Satan’s bean in the end times is mentioned several times in the Bible. Who would willingly eat a fucking kidney bean? Soy stew is far more offensive to me than anything a kidney bean ever did.
December 12Dec 12 26 minutes ago, pops said: Just started a pot of what i refer to as jimmy jazz red. I'm overdue on making some of that. I plan on making it inedible for everyone but myself.
December 15Dec 15 Made a pot of red yesterday. Taste was great, texture and consistency was spot on, but really not much heat. Basic recipe with pepper profile: 5.5 lbs chuck roast 18 guajillo, 6 ancho, 4 chipotle, 4 Thai (just because they were sitting around) Spice blend of cumin, paprika, salt, Mexican oregano (heavy on the cumin) 8 cups of water for the slurry I hate just dumping heaps of cayenne for heat. I've had that get away from me before. I'm sure I could add several more Thai chiles. Questions: (1) are there any dried peppers that will increase the heat without significantly affecting the flavor? (2) How about just providing cayenne to anyone who wants to increase the heat?
December 15Dec 15 Made a pot of red yesterday. Taste was great, texture and consistency was spot on, but really not much heat. Basic recipe with pepper profile: 5.5 lbs chuck roast 18 guajillo, 6 ancho, 4 chipotle, 4 Thai (just because they were sitting around) Spice blend of cumin, paprika, salt, Mexican oregano (heavy on the cumin) 8 cups of water for the slurry I hate just dumping heaps of cayenne for heat. I've had that get away from me before. I'm sure I could add several more Thai chiles. Questions: (1) are there any dried peppers that will increase the heat without significantly affecting the flavor? (2) How about just providing cayenne to anyone who wants to increase the heat? I find Arbol chilis primarily add heat vs flavor. My partner used white pepper for heat before she met me. (Native New Englander) I use cayenne on the side for a lot of things.
December 15Dec 15 1 hour ago, Jerry Callo said: Made a pot of red yesterday. Taste was great, texture and consistency was spot on, but really not much heat. The pics look great!
December 15Dec 15 2 hours ago, Jerry Callo said: Made a pot of red yesterday. Taste was great, texture and consistency was spot on, but really not much heat. Basic recipe with pepper profile: 5.5 lbs chuck roast 18 guajillo, 6 ancho, 4 chipotle, 4 Thai (just because they were sitting around) I'm not all that surprised it wasn't very spicy, although I don't know much about Thai peppers (I assume they're similar to arbol?). For me, cayenne is a pretty innocuous way to dial up heat at the end of a cook if need be. It rarely takes much.
December 15Dec 15 17 minutes ago, jimmyjazz said: I'm not all that surprised it wasn't very spicy, although I don't know much about Thai peppers (I assume they're similar to arbol?). For me, cayenne is a pretty innocuous way to dial up heat at the end of a cook if need be. It rarely takes much. Yeah. The Thai chiles are hotter than arbol chiles according to the google, I just didn't use that many. I had it for lunch today and there is some heat, but not too hot. I actually really like the flavors and don't want to make it so hot that it takes away from the wonderful flavors of the peppers. I think I'll probably add a few more Thai chiles next time and then give cayenne and hot sauce to anyone that wants it hotter. I do appreciate you posting the San Antonio Chili Queens recipe, or your version of it, so many years ago. Rehydrated and pureed chiles is my go to now. Even when I make chili with ground meat, I prefer this method.
December 16Dec 16 On 12/15/2025 at 11:01 AM, Jerry Callo said: Made a pot of red yesterday. Taste was great, texture and consistency was spot on, but really not much heat. Basic recipe with pepper profile: 5.5 lbs chuck roast 18 guajillo, 6 ancho, 4 chipotle, 4 Thai (just because they were sitting around) Spice blend of cumin, paprika, salt, Mexican oregano (heavy on the cumin) 8 cups of water for the slurry I hate just dumping heaps of cayenne for heat. I've had that get away from me before. I'm sure I could add several more Thai chiles. Questions: (1) are there any dried peppers that will increase the heat without significantly affecting the flavor? (2) How about just providing cayenne to anyone who wants to increase the heat? Good call on not just dumping a bunch of Cayenne in the pot. Cayenne gets bitter the more you boil it, so you're gradually ruining your dish. I stick to Guajillos and Anchos in my recipe. If I wish to add the heat, that's what floaters are for. Maybe the odd Jalapeno, but I prefer to float some Serranos if I wish to up the heat without changing the flavor. Just sayin.....
December 17Dec 17 I have a lot of dried peppers from the garden this year and plan on making some powder. A few questions for yall since google has failed me and also makes me ragey with the complete idiocy posted all over the internet about chili. I have dried chipotles, anchos, and cayennes. Should I just say fuck it and blend them all together or keep them separate? If I separate them, which order should I dump them in? I learned from you guys to add cumin late in the cook and that has made a positive difference.
Monday at 07:56 PM2 days On 11/7/2025 at 12:16 PM, Brisketexan said: Ummm....my red beans and rice-eating coonass half frowns on your shenanigans. Wait wait wait wait wait wait wait wait ... do you think that red beans are kidney beans?
Monday at 07:59 PM2 days 2 minutes ago, elfenix said: Wait wait wait wait wait wait wait wait ... do you think that red beans are kidney beans? Yes. I do.
Monday at 08:03 PM2 days 6 minutes ago, elfenix said: Wait wait wait wait wait wait wait wait ... do you think that red beans are kidney beans? 4 minutes ago, Brisketexan said: Yes. I do.
Monday at 08:26 PM2 days 13 minutes ago, elfenix said: Bruh Yeah, bruh. Go to the actual Camellia website. Pull up the recipe for RBAR on their site: https://www.camelliabrand.com/recipes/camellias-famous-new-orleans-style-red-beans/ It has a hyperlink to the Camellia product to select. That link takes you to....exactly what I grew up on, and my NOLA mother grew up on: https://shop.camelliabrand.com/products/red-kidney-beans?_gl=1*12ldr37*_ga*NjU3OTA2MzQyLjE3NjY0MzQ5OTE.*_ga_GXGBQM0YK4*czE3NjY0MzQ5OTAkbzEkZzEkdDE3NjY0MzUwMDAkajUwJGwwJGgw I gotta tell ya, I've eaten RBAR in a lotta places, and that's what I've had. Shit, the picture I sent you was the pic of someone starting to make a pot of RBAR.
Monday at 09:48 PM2 days On 12/17/2025 at 8:50 AM, NorthLoop said: I have a lot of dried peppers from the garden this year and plan on making some powder. A few questions for yall since google has failed me and also makes me ragey with the complete idiocy posted all over the internet about chili. I have dried chipotles, anchos, and cayennes. Should I just say fuck it and blend them all together or keep them separate? If I separate them, which order should I dump them in? I learned from you guys to add cumin late in the cook and that has made a positive difference. I'd keep them separate just because of the radically different heat levels. Step your way into the amount of chipotle and (especially) cayenne and take notes on the final blend. After that, I see no reason not to make your own personal pepper blend, but those heat levels can vary from plant to plant and even pepper to pepper. I have never seen any rationale for staging the addition of peppers throughout the cook (like cumin as you alluded).
Monday at 10:19 PM2 days On 11/3/2025 at 8:57 PM, jimmyjazz said: I'm always surprised at the way different people perceive jalapeno vs serrano. Yes, serrano is hotter, but to me it is cleaner and less grassy. I've read many statements that say the exact opposite (not the heat, the flavor). That said, if I'm making migas, I'm going serrano. Oh yeah, chili. Float some jalapenos and serranos? But you'll taste them for sure. Maybe the arbol suggestion above is a good thing to try. float. blend with some chili broth. add back in to hot desired 'hot' level excellent cheat method to nail taste
Monday at 10:28 PM2 days 9 minutes ago, tx 3 putt said: float. blend with some chili broth. add back in to hot desired 'hot' level excellent cheat method to nail taste That's really fucking clever.
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