Deleted
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May 19, 2024 15:04:42 GMT
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Post by Deleted on Apr 13, 2016 0:25:38 GMT
I'm not a gourmet but I'm a decent cook. What do you do?
I've always used the mixes (yeah, I'm a lazy cook too sometimes) but the last 2 times, it had a chemical taste. It was awful. I hadn't had the mix long. That was my first thought.
Any suggestions?
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Post by dewryce on Apr 13, 2016 0:55:52 GMT
Sorry, I use a mix from a semi-local specialty shop in Fredricksburg. But now I'm hungry for chili and cornbread!
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Deleted
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May 19, 2024 15:04:42 GMT
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Post by Deleted on Apr 13, 2016 1:05:09 GMT
Dewryce, I'm open to ordering! What's the shop? This could also give me an excuse to go to Fredricksburg.
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Post by Merge on Apr 13, 2016 1:07:43 GMT
Yes, which shop? We go to Fredericksburg once a year.
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Post by dewryce on Apr 13, 2016 1:13:09 GMT
OH gosh what is the name of it? Robs something? It's the one where you get to put aside your germs issues and sample most of their product. Lemme go look and see if I can link you up. Rustlin Rob's
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Post by hop2 on Apr 13, 2016 1:13:41 GMT
I use penzey's chili 3000 with cumin, paprika, onion powder, salt & a touch of ground coriander. Many people add garlic powder but I prefer fresh garlic in chili.
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Post by Merge on Apr 13, 2016 1:14:29 GMT
OH gosh what is the name of Ira? Robs something? It's the one where you get to put aside your germs issues and sample most of their product. Lemme go look and see if I can link you up. Ooh, I know that place. LOL on the germ issues. Rustlin' Rob's maybe? It's on the Main Street.
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Deleted
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May 19, 2024 15:04:42 GMT
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Post by Deleted on Apr 13, 2016 1:15:17 GMT
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Deleted
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Post by Deleted on Apr 13, 2016 1:18:17 GMT
Thank you, Dewryce. They've got lots of things I want to order!
Hop2, I am not familiar with that brand but I will look for it. Thank you.
Luvspaper, thank you!
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Post by dewryce on Apr 13, 2016 1:19:43 GMT
OH gosh what is the name of Ira? Robs something? It's the one where you get to put aside your germs issues and sample most of their product. Lemme go look and see if I can link you up. Ooh, I know that place. LOL on the germ issues. Rustlin' Rob's maybe? It's on the Main Street. Yep, that's the one! I linked above. In bed with maybe flu right now but when DH gets home will have him check to see if we have any packets left or if he remembers the name of it.
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Post by hop2 on Apr 13, 2016 1:21:44 GMT
Thank you, Dewryce. They've got lots of things I want to order! Hop2, I am not familiar with that brand but I will look for it. Thank you. Luvspaper, thank you! www.penzeys.comBut you could use any decent chili powder and add cayenne for heat
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Post by dewryce on Apr 13, 2016 1:36:43 GMT
Checked the store and couldn't find it. But DH remembers the lady that made it tied Bobby on his Throwdown with Bobby Flay, Cindy Reed Wilkins is her name. She and her husband were demo-ing it at RR and that's what drew us to it in the first place.
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Post by dewryce on Apr 13, 2016 1:38:42 GMT
Thank you, Dewryce. They've got lots of things I want to order! You're welcome! Next time you are in town you should check it out, tons and tons of items. I recommend the Amaretto Fudge, have to have some every time we do our annual Christmas shopping trip.
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Deleted
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Post by Deleted on Apr 13, 2016 1:42:44 GMT
I really like Caroll Shelby seasoning package that they sell in grocery stores. It used to come in a brown paper bag, but I think it's in a box now. It comes separated in several little packets so you can add them as you wish (no salt? leave it out; less spice? just use half). I think the secret to their seasoning is the corn masa. It gives the chili that nice, thickened texture that isn't soupy.
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Deleted
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May 19, 2024 15:04:42 GMT
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Post by Deleted on Apr 13, 2016 2:46:05 GMT
I use smoked paprika instead of regular paprika in my seasoning blend. It really makes a difference, IMO.
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zookeeper
Pearl Clutcher
Posts: 3,909
Aug 28, 2014 2:37:56 GMT
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Post by zookeeper on Apr 13, 2016 3:07:11 GMT
I agree with both the Penzey's spices and with the smoked paprika.
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gsquaredmom
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Jun 26, 2014 17:43:22 GMT
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Post by gsquaredmom on Apr 13, 2016 4:37:01 GMT
My chili comes from a can, but I read somewhere that one of the Penzeys cinnamons is good in chili. Probably last week when I was trying to find reviews before an order. Cannot remember which cinnamon, though.
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Post by anniefb on Apr 13, 2016 5:02:43 GMT
OH gosh what is the name of it? Robs something? It's the one where you get to put aside your germs issues and sample most of their product. Lemme go look and see if I can link you up. Rustlin Rob'sI've been there as well :thumbsup:
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Post by dewryce on Apr 13, 2016 10:42:43 GMT
OH gosh what is the name of it? Robs something? It's the one where you get to put aside your germs issues and sample most of their product. Lemme go look and see if I can link you up. Rustlin Rob'sI've been there as well :thumbsup: Wow, what brought you all the way to Fredricksburg, Tx from New Zealand?
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Post by baslp on Apr 13, 2016 11:00:27 GMT
I add Dr. Pepper.
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Post by anxiousmom on Apr 13, 2016 12:07:05 GMT
I don't. Mostly because the people who inhabit my world have begged me to not make it anymore. Apparently, my cooking skills do not cover chili. I believe the last time I tried I heard the words "oh God, she made chili. Let's go to dad's."
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luckyexwife
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Jun 25, 2014 21:21:08 GMT
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Post by luckyexwife on Apr 13, 2016 12:24:34 GMT
Recipes please! !! My family really likes my chili, but it's pretty basic, I'd like to branch out a little more!
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Post by dulcemama on Apr 13, 2016 12:29:41 GMT
I make pretty basic chili but then whisk in about a Tbs. of cocoa powder at the end. You can't really taste that it's there but it adds depth.
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ellen
Pearl Clutcher
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Jun 30, 2014 12:52:45 GMT
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Post by ellen on Apr 13, 2016 12:30:22 GMT
I use the recipe from my Betty Crocker cookbook. It's always good.
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Post by genny on Apr 13, 2016 12:58:37 GMT
For years I used the McComick's mix pack, but would throw in some extra this and that. Some beer if it was too thick (not a dark beer though), cayenne or cumin, whatever I was feeling. Sometimes would use the rotel chili fixin's can instead of plain tomatoes, sometimes throw in a can of Hominy if I had it.
A few months ago I tried Pioneer Woman's chili for the first time and we LOVED IT. I did add some extra seasonings here and there just to fit our tastes better, but it is really good and thick. The first few times I made it I didn't have the masa flour so didn't use it. Then I finally got some and no one liked it with the masa mixture added, so I won't be doing that anymore.
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bethany102399
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Oct 11, 2014 3:17:29 GMT
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Post by bethany102399 on Apr 13, 2016 13:59:59 GMT
Tastefully simple wahoo chili mix and cumin. I also use a base of tomato soup and add bacon. It;s a hybrid of my MILs recipe. the cumin gives it a nice punch.
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schizo319
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Jun 28, 2014 0:26:58 GMT
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Post by schizo319 on Apr 13, 2016 14:12:57 GMT
I use several different kinds of beans - pintos, light and dark red kidney, cannellini, black (and occasionally chickpeas). Then I season with chili powder, smoked paprika, garlic, salt, black pepper and cayenne. I had a girlfriend recommend a can of refried beans once, so I do that when I think about it - I like chili very thick, you can practically eat it with a fork.
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Post by debmast on Apr 13, 2016 14:16:54 GMT
I put my hubby in the kitchen. He makes really good chili.
He uses ground beef and also beef tips. I know he chops up onion, jalepeno, green pepper & garlic. Not sure what other secrets he uses
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Post by katiejane on Apr 13, 2016 14:35:36 GMT
I have no set recipe, its a chuck it in and see what happens meal.
I always use stewing steak and it has some combination of tomato, cumin, coriander, garlic,co co powder and chilli and beans.
Other than that, I have no idea.
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Post by myshelly on Apr 13, 2016 14:38:54 GMT
Op, what are you using for your liquid base? I find that if I use canned tomatoes in a soup, stew, or chili, I get a tinny, chemically taste at the end that I don't like.
Just suggesting that it could be that instead of your spices.
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