Iron Chef WAYCT - What Are You Cooking Today
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Yeah @jordanscollected I may sound like one of those chili zealots about limiting ingredients where I can to beef, chili, and spices, but I do avoid tomato products in this recipe because for me I view chili con carne as a challenge to see how much flavor I can get out of the chiles, and I should be able to get the tang that overlaps with tomato products out of the peppers.
I eventually got my masa by adding a quality store-bought tamale
Next up will be, in an unknown order, Pueblo chile pork stew and pork carne adobada, both in as close to a northern New Mexican style as I can muster.
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@mclaincausey Man, that looks amazing. Can you send me the recipe? I do all of the cooking in my house and I am tired of a lot of my cold weather rotation.
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Yeah @Soleamp it is based on https://www.seriouseats.com/pressure-cooker-chile-con-carne-texas-red-chili-recipe
I always tinker with recipes but didn't stray too far from it. I serve with cotija, sharp cheddar, cilantro, scallion, and sliced jalapeno or serrano.
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@mclaincausey Awesome, appreciate it. I’m always looking for new recipes and this looks great.
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Smoked some beef ribs yesterday. 6 hours on the kamado joe.
Turned out amazing. -
NP @Soleamp and this was my first try at the pressure cooker variant–the original that I have based past successes on is here: https://www.seriouseats.com/real-texas-chili-con-carne
When I first dipped my toe into chili con carne I used this: http://www.recipecircus.com/recipes/Buny/MainDish-Chili/Roger_Foltz39s_Chili.html
These days I try to resist packaged ingredients and MSG (e.g. chili powders unless I make them myself, Sazon Goya--and no, I am not eliminating MSG because I think it's a health hazard, I just will use a little fish sauce instead for umami), so I no longer use those kinds of recipes, but that one did win an award in 2004.
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that looks perfect, @jtbel1988 ! Beef ribs are next on my smoke list.
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From a uk thanksgiving
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NP @Soleamp and this was my first try at the pressure cooker variant–the original that I have based past successes on is here: https://www.seriouseats.com/real-texas-chili-con-carne
Thank you for posting that. I made it last Sunday; it was delicious.
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Amazing @JDelage ! Glad you enjoyed it. I am a big fan of Kenji Lopez-Alt. I do prefer the non-pressure-cooker version of the chili con carne–a great use for an enameled crockpot.
His
is also really great. I like to introduce 1:5 butter into the grind and to incorporate yellow mustard into the patties, and I use grilled onions, more yellow mustard, and dill pickles as my toppings. I do mine on a cast iron griddle, but only because I don't have a stainless griddle yet. I really cherish the Maillard reaction and this gets you all those crispy browned bits, while not turning the patties into hockey pucks. -
@mclaincausey - I'm a big fan of his too, and he actually recently moved just a couple blocks from us. I have used his sous-vide recommendations for a few years (even though he uses an Anova and I a Joule).
I'll have to check that burger recipe. It looks scrumptious.
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Sometimes you just have to hold your nose and scarf it down…
But seriously, some talented stuff always on the thread.
I hope you share your experience with the smashed burger here @JDelage ! I don't have an immersion circulator yet, but the Joule looks good to me and IIRC has higher power.
